Davao Oriental State University

A. Y. 2022-2023

Detailed Lesson Plan in TLE Food Technology 9

QUARTER 3 LESSON 2
By: Angelyn A. Villocillo

I. OBJECTIVES:
A. CONTENT STANDARD
 The learner demonstrates understanding of core concept and underlying
theories in preparing and presenting gateaux,tortes and cakes.

B. PERFORMANCE STANDARD
 The learner demonstrates competencies in preparing and prese nting
gateaux,tortes and cakes.
C. LEARNING COMPETENCY:
LO2. Prepare and use Fillings

D. LEARNING OBJECTIVES
At the end of 120-minute period, the students are expected to:
a) classify the different types of fillings;
b) Appreciate on how to assemble a layer cake based on video presented;
and
c) perform a boiled icing using the given recipe.
E. LC CODE : SPTVE_FOOD9-PGTC-Id-2
II. Subject Matter
a. Topic: Preparing Soup Required For Menu Items

b. References: Competency-Based Learning Materials Grade10-_Food

Trades NCII_pp.10-20
c. Instructional Materials: Visual aids, Printed pictures and Laptop
d. Values Integration: Cooperation,Collaboration, Identifying, and
Understanding
III. PROCEDURE:
Teacher’s Activity Student’s Activity

1. PRAYER
(The students will do the sign of the cross
May I request everyone to stand for a short (for Catholics).
prayer. In the Name of the Father, and of The
Son and the Holy Spirit... We worship and praise Your Holy Name.
This moment, we will continue to study and
acquire new knowledge. May you bless your
students with witty brain to think fast and an
inquiring mind to be curious on whatever
knowledge they will learn today. ... In the
name of Jesus Christ, our Savior.

2. GREETINGS

Good afternoon, class!

“Good afternoon, Ma’am Villocillo”
How are you today?
We're fine and we feel so blessed today
ma’am !

Before you take your seats, please pick up

the pieces of paper and please arrange your
chairs properly. (The students will arrange the chairs and
pick up papers or trash)
All right, you may now take your seats.
"Thank you, ma’am,"
(Students will sit down)
3. CHECKING OF ATTENDANCE

Now let’s check your attendance,

May I know who are the absent today ?
“No absent ma’am”

4. CLASSROOM MANAGEMENT

In order for us to have smooth transition of

today's lesson, class please remind yourself
to:
1. Raise your hand if you want to answer to
be recognized.
2. Listen carefully if someones talking in front
of you.
3. Be respectful
Is that clear?
“Yes ma’am”
5. Review

Last time we've discussed about the mixing

method in making cakes. Now can you give
me at least 3 types of mixing method?
Yes Monica? Angel food method ma’am, chiffon and
creaming method .
Very good Monica!

A. Motivation:

Thank you for your participation. Now, let's

proceed to our new topic this afternoon! Lets
have a game.
I’ll group you into 2 groups ,I have a colored
star under your chair. What color of the star
you will pick serves as your group. Now look
under your chairs and go to your group
silently.
Is that clear?
Direction: CROSS WORD PUZZLE; Yes ma’am!

Re-arrange the jumbled letter to form a

phrase that is related to our topic today.
Write the answer on the space provided.
F I L L I N G S I S D
B R C A K E N O K N B
O J O B C M D F Q J U
I E F S Y R U P S E T
L L R T T U W A C L T
C L U N B I H L M L E
R Y I B I N N B I Y R
E N T E C B I G E G G
A G G A N Y O W L K X
M B H T I T A E O S C
S C F G L A Z E S Z A
1. FILLINGS
2. BOILING CREAM
3. FROSTING
4. BUTTER
5. CAKE
6. FRUIT
7. GLAZES
8. JELLY
Times up! Go back to your seats.
Lets check your answers

(After the activity, the teacher will ask

question)

This game is connected to our topic today.

Now, what do you think our new topic for
today?

Yes John?

Ma’am I guess our topic for today is

Exactly! all about making cake.
B. PRESENTATION OF THE NEW LESSON

Yes, that’s right ! Our new lesson today is all

about prepare and use fillings.

But before anything else, let us read first our

objectives.

Everybody read the objectives.

(Students are reading)

At the end of 120-minute period, the

students are expected to:
a. classify the different types of
fillings;
b.appreciate on how to assemble a
layer cake; and
c.perform a boiled icing using the
given recipe.
Thank you, class,

(The teacher will show a pictures)

E. RAISING MOTIVE QUESTIONS

 Do you know what is this ?

 Yes ma’am ,baking cake.

 Do you know how to bake cakes ?

Okay, thank you for your answers. (Students answer may vary)

Yes maam .
No maam.
C. LESSON PROPER

We learned from the previous lesson on how

to prepare sponge and cakes.

After learning the previous lesson, we will

now learn on how to prepare and select
fillings in accordance with required
consistency and appropriate flavors,fill and
assemble slice or layer sponges and cakes
according to standard recipe specifications.

There are many cake filling types that you

can select to add to your cake to give it more
flavor and interest. A cake with a filling
always seems to attract attention and most
often someone will select a filled cake over a
plain cake because they know the filling will
provide extra flavor.
There are many cake filling recipes to choose
from but you want to be sure the recipe
compliments the flavor of the cake and
the filling is stable enough to hold up to the
type of cake you are decorating. Selecting
the right cake filling is important to the
whole cake decorating process.

It is important that the type of filling you use

is stable enough or you will have filling
oozing out the sides and your top layer will
have a tendency to move around. See the
information below on Types of Filling to help
you select the right cake filling type for your
cake.

What is fillings?

What are the types of fillings?

How to assemble slice or layer cakes? How

to put cakes with fillings?

Well, we will find out in this lesson.

Types of Fillings

1. Butter Creams

Butter cream in its most simple form. Is a

mixture of butter and sugar that has been
creamed together to make a fluffy frosting .
Butter cream is used for filling, icing,and
decorating cakes and pastries. It may be
flavoured with liquor, pulps and other flavors.

2. Boiled Creams

It may be custards, bavarois, winecreams

and chibousts. Also commonly used in
modern patisserie and poached creams like
creme brulee.
3. Chocolate Ganache

Gacache is normally made by heating equal

parts by weight of cream and chopped
chocolate, warming the cream first, then
pouring it over the chocolate. The mixture is
stirred or blended until smooth, with liqueurs
or extracts added if desired. Butter is
generally added to give the ganache a shiny
appearance and smooth texture.

4. Custard

Custard filling is a smooth, creamy type filling

similar to pudding. The custard is a cooked
filling containing cornstarch, flour, and egg
yolks. Any filling that contains cornstarch or
flour must be brought to a boil slowly, to
prevent scorching and then boiled for at least
a minute to thicken to its fullest. If it is not
boiled long enough, it may thin out when it
cools. It can be flavored with many different
ingredients but the most common are vanilla,
lemon, and chocolate. The surface of the
custard should be covered with plastic wrap
or wax paper to prevent a film from forming
while it is cooling. The custard filling can be
stored in the refrigerator for up to 3 days but
is best when used the day it is made. A
custard type filling should not be frozen.
5. Fresh and cooked cheese fillings
It may include sweet mixtures of cottage
cheese, cream cheese, ricotta, mascarpone
and Quark.

6. Fruit Filling

There are many fruits that can be cooked into

a filling for cakes that will provide the cake
with an extra special flavor. Some of the
common fruits used are strawberries,
blueberries, raspberries, peaches, apricots,
and rhubarb. When using fruit fillings, a
piping of frosting is applied on top of the layer
around the outer edge of the cake to act as a
dam to hold the filling in between the layers.
Fresh fruit can also be added between the
layers but this type of cake should only be
assembled within a few hours of eating it.
The fruit continues to ripen even when
refrigerated and its juices will begin to soak
into the cake. If the cake has a cooked fruit
filling that does not contain eggs, it can be
stored at room temperature for up to 2 days.
Refrigerate for longer storage.
7. Frosting
Many times the same frosting used to frost
the cakes is used for the filling between
layers. This is a great way to add flavor and
moistness to the cake. Some of the common
frosting types that are also used as fillings
are buttercream, boiled, cream cheese,
whipped cream, and ganache. Cakes with
frosting fillings should be stored according to
the type of frosting being used.
8. Glazes and Syrups

Glazes and syrups can also be used as

fillings but will not provide for a filling with any
thickness. They do provide extra flavor and
help seal in the moisture of the cake. The
cake can be stored at room temperature
when the filling is a glaze or syrup unless the
cake or frosting requires refrigeration.

9. Jelly

Jelly, jam, or preserves can be used to add

an easy fruit flavored filling to a cake. You
can add flavor to the cake without any
additional preparation. When using jelly filling
on a layer cake, use a piping of frosting
around the edge of the layer to keep the jelly,
jam, or preserves confined and then select
your favorite flavor and spread it on the layer
inside the piped frosting. Cakes with this type
of filling can be stored at room temperature
for up to 4 days as long as the frosting can
be stored at room temperature. The filling
can be refrigerated if the frosting on the cake
calls for it.

10. Whipped Cream

A filling using whipped cream provides a light

fluffy filling with a delicate flavor. Whipped
creams are sometimes stabilized by adding
gelatin to make them hold up better. A cake
with whipped cream filling should be
refrigerated and served the same day that it
is made.

Now, I will divide you into 2 groups by

counting 1-2, you’re going do watch a video
on .

Your task is to familiarize those steps in

video presentation and choose one
representative to demonstrate in front.

This is the criteria:

Confidently able to perform or demonstrate

the proper steps in assembling simple layer
cakes.-25 % Yes ma’am.

No ma’am.
Am I clear?

Do you have any questions or clarification?

D. Application

Now, let’s have another activity, do this

together with your classmates. Prepare a
boiled icing using the given recipe. Try as
many times as you can until you master the
recipe and for you to be able to make a
boiled icing with the right consistency.
Recipe for Boiled Icing
1 1/2 cups white sugar
2/3 cup water
1/8 teaspoon cream of tartar
3 egg whites
Pinch salt
1 teaspoon vanilla
Procedure:
1. In a heavy saucepan combine sugar,
water and cream of tartar.
2. Slowly bring mixture to a boil, stirring sides
of the saucepan with a brush dipped in water
to remove any sugar crystals.
3. Cover and boil for about 3 minutes or until
a candy thermometer registers
245 degrees.
4. Beat egg whites with pinch of salt until
glossy and peaked.
5. Slowly pour in syrup as you continue to
beat the whites.
6. Beat until cool and frosting is soft and
fluffy. Fold in vanilla.

Butter cream ma’am .

E. Generalization
Fruit filling ma’am.
Do you have any questions, or clarifications
about our discussion? (The student will answer)
What are those types of fillings
Yes Lucita?
(The student will answer)
Very good! What else?
Yes Lucille?

Excellent!
Why is it important to familiarize or study (The student will answer)
about assembling layer of cakes?
Anybody?
G.Values Integration: (The student will answer)

What have you observed in making boiled

icing?
Anyone in the class?

None so far ma’am.

What have you learned about our topic?
Yes Pearl?

Thank you pearl.

More questions?

IV. EVALUATION

Test I.
Arrange the steps in the proper sequence of
assembling a layer cake. Write the correct
answer on your paper.(2 points each)

1. Place the bottom layer upside down on a

cardboard cake circle of the same diameter.
2. Have all ingredients prepared and at the
proper temperature.
3. Assemble all tools and equipment and
have them ready.
4. Trim cake layers, if necessary.
5. Brush all crumbs from cakes.
6. Spread filling on bottom layer, right side
up.
7. Place the top layer on the bottom layer,
right side up
8. Ice the cake.
Test II.Essay
As a student of food tech, how you will
appreciate about assemble a layer cake
based on the video presented?qw
V. ASSIGNMENT

In a 1 whole sheet of paper

research about how to decorate
cakes?

Is that clear?
Yes ma’am.
None ma’am.
Any questions?
Okay that's all for today! everybody stand.
Good bye and thank you ma’am Villocillo!
good bye class!

Mrs. Margie M. Destajo

Cooperating Teacher