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Parfait lesson plan in educ 6 A (BTTE III -FT)

A Detailed Lesson Plan in
Bachelor of Technical Teacher Education - Food Technology III

  1. Introduction
This topic will help the students to know about parfait and making cold dessert.

    II.           II.Objectives
At the end of the lesson the student  should be able to
1.Identify a parfait
2.Create their own parfait
3.participate actively in preserving food.

    III.    Subject   Matter             
            Topic: Parfait
            Material:Power point
            Reference: https://www.google.com.ph/?gws_rd=ssl#q=parfait+
            Strategy:Demonstration , discussion
    IV.       Procedure

   A.Preparation.
                        Teacher Activity                                                        Student Activity
Before we start our lesson everybody  stand
for a prayer .
(Teacher call somebody to lead the prayer)                                Class praying....
Good morning class?                                                                    Good morning maam
You  now take your seat class and say present
If your name is called.
Alcantara Rose G.......                                                                   Present maam..

   B.Motivation.
 But before we start our lesson for today
We are goin to review  our lesson last Friday
What is dessert?
Teacher call a student                                                                    Dessert- is a confectionery course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items.
          Very good ms. Aballa you still remember or
 lesson last day.
           Before we start our proper discussion let us
 have a gamed called named text twist.I will give you
 an envelop inside of it is a the cutted letters.
   1.Arrange the letter to form a word.      
   2.You will paste it in the board              
            I will group you into two groups .
Everybody should participate .
Am I understood class.                                                                               Yes maam
                                                                                            (students are forming the word).
All of you got the correct answer.
 Very good!
Everybody please read                                                                   Parfait

   C.Presentation of the lesson
   What do you think is our lesson for today class?                               Our lesson for today is all about parfait.
   Yes our lesson for today is all about parfait
   

   D. Disscussion

   What comes in your mind when you hear
   the word parfait
(teacher call a student)
   Let us start with our proper discussion
Parfait- refers to two types of frozen dessert; in
France, where the dish originated, parfait is
made by boiling cream, egg, sugar and syrup to
create a custard-like puree which is not necessarily
served in a parfait glass. 

Parfait-a dessert consisting of layers of ice
cream, fruit, etc., served in a tall glass.
a rich cold dessert .

(showing pictures )
   What can you say about the pictures?                                                 It is appealing .
   At this moment we are going to make
   A parfait using the following ingredients.

(read the following class)                                                  

44 tea biscuits
8 tbsp. unsalted butter, melted
2 8-oz. packages cream cheese, at room temperature
1/2 c. granulated sugar
1 1/2 c. very cold heavy cream
2 tbsp. fresh lemon juice
2 clementine’s, peeled and sliced
1 kiwi, peeled and sliced
1/4 c. blueberries
Edible flowers, for serving
But before anything else I would like to
remind with your proper outfit.
            1.Wear your complete outfit .
            2. No wearing of accessories during the
            laboratory.
            3.Clean as you work.
   Now class this is the steps in making parfait.
·         In a food processor, pulse the cookies to
form fine crumbs. Add the melted butter
and pulse to combine. Transfer to a 9-
inch pie dish and pressevenly on the
bottom and up the sides. Refrigeratefor at
least 20 minutes.
·         Using an electric mixer, beat the cream
cheese andsugar in a large bowl on
medium-high speed until smooth, about
2 minutes. Reduce mixer speed to low and
gradually add the cream. Increase speed to
medium-high and beat until stiff peaks form,
3 minutes.Beat in the lemon juice to combine.
Spread evenly into the crust.
·         Refrigerate until the mixture is set, at least 4
hours and upto 2 days, covering lightly with
plastic wrap after 1 hour.
·         Just before serving, top with the fruit and edible
flowers if using.

                        Do you understand class now how to
 make a parfait? 
                                                                                           Yes maam!
   E . Application
             I will divide the class into five groups and you
Will choose one representative to create their own
Parfait using the available ingredients in front of the
 Class.
   Am i clear class. 
                                                                                       Yes maam!
   F. Summary 
           To summed up What is  parfait?                                                                                                        A dessert consisting of layers of ice cream, fruit, etc., served in a tall glass.And a rich cold dessert made with whipped cream, eggs, and often fruit.
How do you make a parfait first?                                       In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for atleast 20 minutes.
What is the second procedure?                                        Using an electric mixer, beat the cream cheese and sugar in a large bowl on medium-high speed until smooth, about 2 minutes. Reduce mixer speed to low and gradually add the cream. Increase speed to medium-high and beat until stiff peaks form,3 minutes.Beat in the lemon juice to combine.Spread evenly into the crust.

What is the third procedure?                                 Refrigerate until the mixture is set, at least 4 hours and up to 2 days, covering lightly with plastic wrap after 1 hour.

And the last procedure is?                                     Just before serving, top with the fruit and edible flowers if using.

G. Valuing
            What do you think is the importance
Of making a parfait?                                                                       
(Teacher calls a student)                                                    In able for us to make other
                                                                                                type of cold dessert.
            Excellent!                 
What else?               
          (Teacher calls a student)                                                      To measure our creativity in  making a parfait.           
          The importance of making a parfait
is in able for us to another type of parfait
in a unique steps.And to measure the
creativity.

H. Evaluation
    Direction : Answer the following question
 in a ½ sheet of paper.
1.    What have you observe in making
            a parfait?
2.    What are the main ingredients in
      making the parfait?             

For performance test
   Teacher will let  her student demonstrate
            In  making a parfait.

Rubrics for ascesing the students.

Criteria
multiplier
1
2
3
Scores
Eye-Appeal
x5
Uneven distribution of add-ins or decoration.
Attractive with out bieng perfect.
Excellent platting of decorations.
15 pts.
Taste
x5
Not nice at all
Ordinary
Sweet and nice to eat.
15 pts.
Speed
x10
Finish beyond the time
Finish on time
Finish ahead of time
30 pts.
Creativity
x10
Parfait isn’t colorful .
Parfait is somewhat creative and colorful.
Parfait is really creative and really colorful.
30 pts.
Total




100 pts.


   V.    Assignment.
            Make a research about the types of
alcoholic and non-alcoholic beverages ?


                                                                                                Prepared by:
                                                                                                            Rechelle D. De Asis

                                                                                                                        BTTE III-11

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