School Puting Buhangin NHS Grade Level 9

Daily Lesson
Log Learning
Teacher JUDY ANN M. MUSNIT TLE-BPP
Area

Teaching Date and MAY , 2022

Quarter Fourth
Time (8:30-9:30am)
( 9:30-10:30)
I. OBJECTIVES 1. enumerate the different specifications of fresh, dried fruits and sugar needed
to caramelize;
2. identify the steps in preparation of caramelized and coated petit four; and
3. be familiar with the ways on how to prepare caramelized and coated petit
four
A. Content Standard The learner

B. Performance Standard The learners

C. Most Essential
Learning Competencies . (TLE_HEBP9-12PF-IVg-h-15)
II. CONTENT
QUARTER IV. MODULE 3
Lesson 1: Preparing Caramelized Petit Fours

III. LEARNING
RESOURCES
A. Reference TLE-HE-BPP-12 Alternative Delivery Mode Quarter 4 – Module 2 : Preparing Fresh and
Marzipan Petits Fours Edition, 2020
MELC

B. Other Learning Audio Visual Presentation/PPT, Worksheet and other IM’s

Resources
IV. PROCEDURES
A. Reviewing the previous
lesson or presenting the WHAT’s IN
new lesson ( In this part, the students will directly answer the following questions.)
Directions: Read and analyze the following sentences then identify what is being
defined or described. Choose your answer in the box below.

Marzipan Petit four prestige

Parisian macarons Deguises
Fruits Petit four Frais

1. This refers to a sweetened mixture of ground almonds, liquid glucose or egg whites,
corn syrup or sugar syrup and either icing sugar or caster sugar.
2. Petits fours _________ are made from fresh, dried, or candied fruits that are coated in
cooked sugar, fondant, chocolate, or any combination of the three.
3. This type of petit four is characterized by items that are served the day they are made
because their composition leads to deterioration of quality the longer they sit.
4. The best way to make realistic looking fruits is to use real _________ as models.
5. It can be classified as petits fours frais when they are filled with fresh fruit and a
mousse or similar light-textured cream

Answer Key
1.Marzipan
2. Deguises
3. Petit four Frais
4. Fruits
5. Parisian macarons
B. Establishing a purpose WHAT’s NEW
for the lesson Listen to the short story for you to have an idea of what will be the lesson all about ,
then answer the following questions.

Pakumbo, My Kind of Petit Four

By: Jonalyn O. Calado
 Questions to answer:
1. What makes Tina think that the caramelized sugar can be used also for other fruits?
2. Why did the chocolate melt when applied with the caramelized sugar?

C. Presenting
examples/instances of VIDEO PRESENTATION:
the new lesson In this part, a short video tutorial on preparing caramelized sugar syrup and caramel
sauce will be presented to the students analyzing its connections to the lesson.

Guide Questions:
1. What was the video presentation all about?
2. Have you ever tried one of this at home?
3. Cite the similarity and differences regarding the ways on how to prepare caramelized
syrup to caramel sauce?
4. What are the important standards consider in preparing a caramelized petit fours?

D. Discussing new
concepts and practicing DISCUSSION
new skills # 1 Lesson 1. Preparing Caramelized Petit Fours
Caramelized sugar can be used to coat petit fours before they are served.
Caramelized petit fours have a very short shelf life unless the sugar is sprayed with
lacquer after it is applied. Sugar breaks down when it stands for too long at room
temperature.
Breaks down' is a term used to describe the action of moisture from the air attaching
itself to the sugar and dissolving the sugar.
The surface becomes sticky and the sugar just runs off the product.
Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan.

Any product that is coated with caramel needs to be dried. Strawberry and grapes can
be dipped in caramel but only have a life span of a couple of hours.
The product is best consumed within 30-40 minutes is best.
Select fruit and nuts that are:
1. clean
2. dry
3. complete
4. skin attached
The main problem here is the moisture from the inside of the fruit weeps out and the
hard caramel falls off of the product. Caramelized nuts and marzipan work better if the
product is dry to carry the caramel better. Dried fruits can be caramelized with success
as there is low moisture content.
When fresh fruit is dipped the moisture inside ‘boils’ and structure of the fruit just
under the skin breaks down and the resulting moisture weeps through the skin and
releases the caramelized sugar from the surface
Dried fruits stuffed with flavored marzipan or other dried fruit and sugar/flavor
mixtures are excellent candidates for coating with caramel
The caramel will hold longer as the product is lower in ‘water’. Fresh dates and dried
apricots stuffed with flavored marzipan. Nuts like walnuts should be chosen for their
whole halves, no chips of breakages to the nut piece. Two walnut halves with a ball of
flavored marzipan between

Preparation of Caramelized Petit Four

The following procedures will teach and guide you how to prepare caramelized petit
four.
1. Put the product to be caramelized on a tray.
2. Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be
intact.
3. Remove all the string and pith of orange.
4. Grapes need to be in small clusters of 2 or 1.

5. Nuts should be slightly roasted; raw nuts have a diminished flavor to them.
6. Prepare the equipment needed before the making of the caramel.
7. Having a prepared surface to place the caramel dipped product is also
important.
 8. An oiled surface will allow the caramel to cool and then not bond to the surface.
9. If hot caramel is placed onto an unprepared surface it will stick to the surface.
10. The product will then crack when attempting to remove the product from that
surface.

Preparation of Coating for Fruits

Caramel is sugar that is cooked until it reaches a temperature of 156°C until it
begins to color. The color intensifies as the temperature increases. Caramel that has
reached a temperature of 175°C is burnt. It will have the very dark, almost black color
and from this point on, it loses sweetness and becomes bitter.
To make the Caramel
1. Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water.
2. Slowly heat until boiling. Stir occasionally to dissolve sugar before solution boils.
3. When solution reaches boiling point, add 10% liquid glucose of sugar weight.
4. Stir gently to dissolve glucose.
5. Skim any scum that rises to the top.
6. Wash sides of pot down with pastry brush and cold water.
7. Allow solution to cook until temperature reaches 160ºC. .
8. Do not stir the solution while it boils as this may cause crystallization to occur.
9. As solution rises above 160ºC it will begin to change color to light amber color.
10. When solution has colored to desired caramel color, remove from heat and arrest the
cooking process by placing base of pot into cold water.
11. Leave in cold water until solution stops boiling.
12. The solution is now ready to use.
13. Speed and efficiency is needed here because as the solution cools the caramel
becomes thicker and harder to work

Coating Caramelized Petit Fours

1. Dip the product into the hot caramel.
2. Take a dipping fork into oil and then pick up the product and let it drop into the
toffee.
3. Use the oil covered tines of the fork to roll the product in the hot caramel.
Remove the product from the hot caramel. The caramel covered product should
slide off the fork onto the prepared surface that has been smeared with oil to
prevent sticking.
4. Allow caramel to cool before removing to paper cup for storage.
5. Some product can be dipped by holding bottom of product and dipping 2/3 of
the product into hot caramel. Care needs to be taken here as the danger of
burning fingers is high.
6. Hold product above caramel and allow excess to flow back into pot. Sit product
on oiled surface to cool.

Safety Precautions
• Have a bowl of cold water when working with hot caramel.
• Hot caramel can cause damage skin on contact.
• Avoid wiping hot caramel off as it will just cause more damage.
• Place the affected area into the cold water. This will cool and set the caramel. It can
then be peeled off with minimal damage to skin surface. • The damage is already done
and blisters will ensure.
• This technique is about minimizing further damage to other parts of the body. Trying
to wipe the hot toffee off with the other hand only burns the other hand. Placing finger
into mouth only burns the tongue and roof of mouth

E. Developing mastery WHAT I HAVE LEARNED

(Leads to Formative Directions: Fill in the blanks to complete the sentences that summarized our lesson.
Assessment 3)
Caramelized ___ can be used to coat petit fours before they are served. Caramelized
____have a very short shelf life unless the sugar is sprayed with lacquer after it is
applied. Sugar ___when it stands for too long at room temperature. ___can be
caramelized with success as there is low moisture content. Fresh dates and dried
apricots stuffed with flavored marzipan. Nuts like walnuts should be chosen for their
whole halves, no chips of breakages to the nut piece. Any product that is coated with
caramel needs to be 5_____.
 Answer Key:

F. Finding practical QUESTION TO ANSWER

applications of concepts What is the important lesson you’ve learned from the topic and how would you
and skills in daily living apply this learning in everyday lives.

G. Making generalizations
and abstractions about COMPLETE THE SENTENCE
the lesson Today I’ve learned about _______________ then I’ve realized
that_________________ therefore from now on I will_______________.
#HASHTAG

H. Evaluating learning SHORT QUIZ

A. Directions: Write P if the statement refers to the procedure of preparation
caramelized and write C for coating. Write your answer in your activity sheet.
1. An oiled surface will allow the caramel to cool and then not bond to the surface.
2. Remove all the string and pith of orange. 3
3. Skim any scum that rises to the top.
4. Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water.
5. Do not stir the solution while it boils as this may cause crystallization to occur.

B. Directions: Identify the following term/s being described or defined by the sentences.
Write your answer in your activity sheet.
1. This term is used to describe the action of moisture from the air attaching itself
to the sugar and dissolving the sugar.
2. This can be caramelized with success as there is low moisture content.
3. It is a sugar that is cooked until it reaches a temperature of 156°C until it begins
to color.
4. Caramel that has reached a temperature of ______is burnt.
5. As solution rises above 160ºC it will begin to change color to light
_______color.

Multiple Choice
1. What is the required color for the caramel?
A. light amber B. light brown
C. light gold D. light yellow
2. Which of the following must be done if the hot caramel touches the human skin?
A. Placing finger into your mouth.
B. Place the affected area into the cold water.
C. Place the affected area into the warm water.
D. Try to wipe the hot toffee off with the other hand.
3. At what temperature will the caramel burn?
A. 150°C B. 160°C C. 175° D. 180°C
4. What is the main problem with caramelization of petit four?
A. The moisture from the inside of the fruit weeps out.
B. The hard caramel cuts off from the nuts and fruits.
C. The surface becomes sticky and the sugar fell off.
D. The product that is coated with caramel needs to be dried.
5. What temperature does caramel will be cooked?
A. 156°C B. 166°C C. 176°C D. 186°C
 Answer Key:

I. Additional activities for Advance Assignment

application or Kindly research on the proper displaying and storing of caramelized petits fours.
remediation

V. REMARKS

VI. REFLECTION

A. No. of learners who earned

75% in the evaluation
B. No. of learners who
required additional activities
for remediation
C. Did the remedial lessons
work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by:

JUDY ANN M. MUSNIT Checked by:

Secondary School Teacher I
Puting Buhangin NHS MR. RODRIGO M. MORALES
Teacher- In Charge
BIRD Uses

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