Republic of the Philippines

Department of the Education

PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: PREPARE PASTRY PRODUCTS FOR PATISSERIES

Module Title: Preparing Pastry Products for Patisseries

Module No.: 1
Nominal Duration: 100 Hrs.

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 TABLE OF CONTENTS

TITLE PAGE

MODULE TITLE : Preparing Pastry Products for Patisseries

Lesson 1. Preparing baking ingredients, tools, utensils, and equipment 5-21

Lesson 2. Preparing pastry products 22-29
Lesson 3. Decorating and presenting pastry products 30-35
Lesson 4. Storing pastry products 36-37

MODULE TITLE : Preparing Yeast-Based Products

Lesson 1. Preparing, decorating and presenting yeast-based products 42-46

Lesson 2. Portioning and storing yeast-based products 47-50

MODULE TITLE : Preparing and Presenting Cakes

Lesson 1. Preparing basic and specialized cakes 55-64

Lesson 2. Preparing and using filling 65-69
Lesson 3. Decorating cakes 70-77
Lesson 4. Presenting cakes 78-81
Lesson 5. Storing cakes 82-83

MODULE TITLE : Preparing Sandwiches ( Hot and Cold )

Lesson 1. Preparing and presenting a variety of sandwiches 88-94

Lesson 2. Storing sandwiches 95-97

MODULE TITLE : Packaging prepared foodstuff

Lesson 1. Ensuring the suitable packaging, storing and transporting of food 102-105
Lesson 2. Selecting appropriate packaging material to specific foodstuff 106-108
Lesson 3. Packaging food according to needs 109-110

MODULE TITLE : Preparing appetizers and salads ( Hot and Cold )

Lesson 1. Preparing and presenting variety of appetizers 115-118

Lesson 2. Preparing and presenting hot and cold salads and dressings 119-130
Lesson 3.Storing appetizers and salads 131-132

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 PREPARE PASTRY PRODUCTS FOR PATISSERIES

Module Title: PREPARING PASTRY PRODUCT FOR PATISSERIES

Module Introduction

The lesson deals with the preparation of baking ingredients, tools, utensils
and equipment for the production of baked products based on standard recipe. It
also covers the knowledge, skills, and attitudes of patissiers in hospitality
establishments in preparing and producing a variety of high-quality pastry.

Expected Outcome

After completing this module, you should be able to:

1. prepare baking ingredients, tools, utensils and equipment.
2. prepare pastry products.
3. decorate and present pastry and bakery products.
4. store bakery products.

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PRE-TEST
Direction: Read each of the following questions carefully. Answer each by
encircling the letter which corresponds to the best answer.

1. Which of the following are small flat sweet cakes?

a. biscuits c. muffins
b. cookies d. pies

2. What type of flour is commonly used in baking cookies?

a. all purpose c. cake
b. bread d. potato

3. What type of cookies is made from dough that is cut with a special cutter to
form shapes for special occasions?
a. bar c. refrigerated
b. pressed d. rolled

4. Which of the following baked products is mixed in the same method as

cookies?
a. biscuits c. muffins
b. cakes d. pies

5. Which type of cookie needs freezing before it is cut into desired shapes prior
to baking?
a. bar c. refrigerated
b. pressed d. rolled

6. What is the secret of a delightful pastry?

a. dough c. ingredients
b. filling d. pie crust

7. Which of the following must be done first when baking cookies?

a. apply frosting c. cream butter
b. blend ingredients d. sift flour

8. At what temperature level can gluten development be controlled?

a. boiling c. freezing
b. cold d. room temperature

9. Which of the following characteristics best describes a good pastry?

a. moist c. soft
b. pale d. tough

10. What is a good indicator of a well-baked pie crust?

a. rough c. soft
b. smooth d. under baked

11. Which of the following is a good example of a single-crust pie?

a. buko pie c. hopia
b. durian tart d. empanada

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12. What is a flour mixture that is thick enough to be rolled or kneaded?
a. batter c. crust
b. cream d. dough

13. Which of the following is a good example of a double pie crust?

a. buko pie c. hopia
b. durian tart d. empanada

14. What chemical composition found in flour is responsible for the structure of
a baked product?
a. carbohydrates c. gluten
b. fiber d. vitamins

15. Who among the following is an expert who specializes in pastries and
sweets?
a. baker c. chef
b. bartender d. patissier

16. What kind of baked product can be best filled with cheese, egg, butter,
hotdog and the like?
a. biscuits c. cookies
b. bread d. pastries

17. Which of the following are the ingredient/s placed between the slices of
bread or pastries?
a. fillings c. icing
b. frosting d. toppings

18. Which of the following types of bread is best used for sandwich?
a. Loaf bread c. wheat bread
b. Raisin bread d. rye bread

19. Which of these ingredients are used for fillings?

a. egg and cheese c. meat and fish
b. jellies and marmalade d. ham and cheese

20. Which of the following types of sandwich is grilled before serving?

a. cream sandwich c. wheat meal
b. hot sandwich d. slice white sandwich

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LESSON 1

PREPARING BAKING INGREDIENTS, TOOLS, UTENSILS, AND

EQUIPMENT

INTRODUCTION

The lesson deals with the preparation of baking ingredients, tools, utensils,
and equipment for the production of baked products based on standard recipes. It
also includes the proper use of equipment and utensils and the accurate
measurement of ingredients.

ASSESSMENT CRITERIA

1. Baking ingredients are identified properly according to standard

recipes.
2. Baking ingredients are classified according to quality and quantity.
3. Baking tools, utensils, and equipment are identified and prepared
based on required tasks.
4. Baking tools, utensils, and equipment are checked for defects and
damages.

DEFINITION OF TERMS:

BAKING TERMS

There are different terms that will help you understand the baking process
and appreciate it as an art and science too.

Bain Marie - (French) (bahn mah-REE) - (1) A hot water bath that is used to keep
food warm on top of a stove, to cook custards and baked eggs in the oven without
curdling or cracking or to hold sauces and to clarify butter. (2) The term is also
used for a cooking utensil which is a fairly large pan (or tray) partly filled with
water. The food is placed in so that it is not cooked too quickly or harshly. Example
of this is baking chocolate or cheesecake.

Bake – to cook by dry heat in the oven or an enclosed space.

Baker's Percentage Method - Recipe formulas for food service especially when
making large quantities expressed in percentages for more accuracy. The formula is
then converted to pounds and ounces.

Batter – any mixture of flour, liquid, and other ingredients that is thin enough to
pour or drop.

Beat - To mix rapidly, smoothing the ingredients and adding air, using a wire
whisk, electric hand mixer or stand mixer.

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Choux Pastry - (shoo) – This is derived from the French word, "chou" which means
"cabbage." It is used to describe layered pastry, which resemble the leaves of
cabbage. It is a kind of pastry made from smooth dough consisting of flour, water,
salt, butter, eggs, and sometimes sugar. This pastry is used for cream puffs,
éclairs, beignets, and other dishes requiring a puff pastry.

Cream – To cream is to rub, mash, or work shortening against the side of the bowl
with the back of a spoon until it is smooth and creamy.

Cream of Tartar – This is a common name for potassium bitartrate, a by-product

of wine-making. It is a major ingredient in baking powder and is used to stabilize
beaten egg whites.

Custard – is a combination of eggs and milk, sweetened or unsweetened, cooked in

a double boiler (as soft custard), or baked in an oven to give it a jelly-like
consistency. Custards require slow cooking and gentle heat in order to prevent
separation or curdling.

Cut and fold – is a combination of two motions - to cut vertically through the
mixture and to turn over by sliding a tool across the bottom of the mixing bowl at
each turn. Proper folding prevents loss of air.

Cut In – means to combine shortening and flour mixture until particles are pea size
enough to be used in making biscuits or pastry. A pastry blender or two forks are
used.

Whip – means to beat rapidly with a beater or mixer to incorporate air and
increase volume. Egg white, cream, and gelatin mixtures are often whipped.

Fold – is to combine delicate ingredients such as beaten egg white or whipped

cream with other mixture without losing air that has been beaten in.

Sift – is to pass dry ingredients through a sifter.

Grease – is to rub a pan or griddle with a thin layer of shortening or oil to

prevent sticking.

Dough – is any mixture of flour, liquid, and other ingredients that is thick
enough to hold its shape.

Confectioner’s sugar – is also called icing or powdered sugar. It is sugar that has
been pulverized.

Milk bread – is a white wheat bread whose liquid content is milk or it contains not
less than 8.8 parts of milk solids for each 100 parts of flour.

7
SELF–CHECK

Direction: Answer the following questions on your test notebook.

1. What are the different baking terms? Explain each.

2. What is the importance of knowing baking terms?

REFERENCES:

Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES
AND PASTRIES, Copyright 2005

Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

8
INFORMATION SHEET 1.1
Weights and Measures

9
10
SELF–CHECK

Direction: Answer the following on a sheet of paper.

A. Give the abbreviations

1. ounces
2. pound
3. teaspoon
4. bushel
5. gallon

B. Give the equivalents

1. 1 bushel = ___ pecks
2. 1 peck = ___ ml
3. 1 pint = ___ cups
4. 1 cup = ___ tablespoon

REFERENCE:

Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES
AND PASTRIES, Copyright 2005

Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

11
INFORMATION SHEET 1.2

KITCHEN AND BAKING UTENSILS

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13
BAKING EQUIPMENT

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SELF–CHECK
Direction: On a sheet of paper, identify the following tools and equipment.
1. Measuring spoon
2. Spatula
3. Rubber scraper
4. Mixing bowl
5. Utility tray
6. Rolling pin
7. Pastry blender
8. Chopping board
9. Muffin pan
10. Double boiler

REFERENCE:

Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES
AND PASTRIES, Copyright 2005

Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

15
INFORMATION SHEET 1.3

Sugar is used as sweetener, and acts as an agent for tenderness,

texture, color and
Flour - Baking preservative.
flour contributes body and structure, texture
and flour to baked goods.

Eggs provide leavening and add color, texture, flavor, and

richness to the batter. They are very important in helping to
bind all the other ingredients together. Beaten eggs are leavening
agent as they incorporate air into the batter, that will expand
when heated in the oven and cause the cake to rise.

Butter, margarine, or other shortening Fats used in baking to

tenderize the product by shortening gluten strands.

LEAVENING AGENTS

Baking powder and baking soda

Both baking powder and baking soda are chemical leavening
agents that cause the batter to rise when baked. The leavener
enlarges the bubbles which are already present in the batter
produced through creaming of ingredients.
Baker's yeast, like baking powder and baking soda, is used to
leaven baked goods. The difference between these two leaveners
is that baking powder/soda reacts chemically to produce the
carbon dioxide that makes the baked goods rise. Yeast on the
other hand, is a living organism and the carbon dioxide it
produces is the result of the yeasts feeding on the dough.
The two forms of baker's yeast are: compressed / fresh yeast
and dehydrated granules / dry yeast.

Liquid- necessary for hydrating dry ingredients, flour proteins;

milk, juices, coconut milk and water are commonly used.

Salt improves the flavor of yeast breads and retards yeast

activity

Basic Ingredients in Cooking

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How to Measure Ingredients

The accurate measurement of ingredients is important to assure good

results. There is a particular measuring cup and spoon for dry and liquid
ingredients.

Measuring Dry Ingredients

Sift flour and other dry ingredients before

measuring them. Fill the cup or spoon until full.
Do not shake or tap the cup. Level off the cup
with a spatula.
If most recipes call for brown sugar, pack
and press it firmly into the cup.

Measuring Shortening, Butter, and

Mayonnaise

Pack the shortening into the cup so that

all air spaces are pressed out. Level off the cup
with a spatula.

Measuring Liquids

Use liquid measuring cups for liquids.

Always check the measurement at eye level.
When measuring a thick liquid lightly grease the
measuring cups.

Baking Ingredient Substitutions and Recommended Amounts

Sometimes you may find it necessary to substitute one ingredient for

another in a recipe. But using a different ingredient may change both the taste and
texture of your baked product, so it is a good idea before substituting to
understand the role that ingredient plays in the recipe. Use this table as a
guideline only.

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 INGREDIENT
Baking Powder, double-acting
(Rule of Thumb: 1 teaspoon for
every 1 cup of flour)
Baking Powder, single-acting
Baking Soda (Sodium Bicarbonate) 1/2 teaspoon
(Rule of Thumb: 1/4 teaspoon for
every 1 cup of flour)
Chocolate, Bittersweet or Semi-
sweet
,Chocolate, milk
Chocolate, Unsweetened
Chocolate, White
Cocoa Powder, Dutch-Processed
AMOUNT SUBSTITUTION
1 teaspoon 1/4 teaspoon baking soda plus
1/2 teaspoon cream of tartar plus
1/4 teaspoon cornstarch
1 1/2 teaspoons single-action
baking powder
1/4 teaspoon baking soda plus
1/2 cup (120 ml) buttermilk, sour
milk or yogurt to replace 1/2 cup
(120 ml) non-acidic liquid
1 teaspoon 2/3 teaspoon double-acting
baking powder
1/4 teaspoon baking soda plus
1/2 teaspoon cream of tartar plus
1/4 teaspoon cornstarch
2 teaspoons double-acting baking
powder (must replace the acidic
liquid in recipe with non-acidic
liquid)
1/2 teaspoon potassium
bicarbonate
1 ounce (30 ½ ounce (15 grams) unsweetened
grams) chocolate plus 1 tablespoon (15
grams) granulated white sugar
1 ounce (30 1 ounce (30 grams) bittersweet or
grams) semi-sweet chocolate plus ½
tablespoon (7 grams) granulated
white sugar
1 ounce (30 grams) milk chocolate
1 ounce (30 3 tablespoons (20 grams) natural
grams) cocoa powder (not dutch-
processed) plus 1 tablespoon (14
grams) unsalted butter, vegetable
oil or shortening
1 ounce (30 1 ounce (30 grams) milk chocolate
grams)
1 ounce (30 grams) sweet dark
chocolate
3 tablespoons (20 3 tablespoons (20 grams) natural
grams) unsweetened cocoa powder plus
1/8 teaspoon baking soda
1 ounce (30 grams) unsweetened
chocolate plus 1/8 teaspoon
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 baking soda (reduce fat in recipe
by 1 tablespoon)

3 tablespoons (20 grams) carob

powder
Cocoa Powder, Natural 3 tablespoons (20 3 tablespoons (20 grams) Dutch-
Unsweetened grams processed cocoa plus 1/8
teaspoon cream of tartar, lemon
juice or white vinegar

1 ounce (30 grams) unsweetened

chocolate (reduce fat in recipe by
1 tablespoon

3 tablespoons (20 grams)carob

powder
Coconut milk, fresh 1 cup (240ml) 1 cup (240 ml) canned coconut
milk (not low fat)
3 tablespoons canned cream of
coconut plus enough hot water or
milk to equal 1 cup (240 ml)

¼ cup (60ml) coconut cream

powder plus 1 cup (240 ml) hot
water or milk

Coconut cream, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut
cream

1 cup (240 ml) top layer of canned

coconut milk (not low fat)
(do not shake or stir can before
skimming)

1 cup (240 ml) heavy whipping

cream (35% butterfat) plus ½ cup
coconut cream powder
Coffee, strong brewed ¼ cup (60 ml) 2 tablespoons (10 grams) instant
espresso powder dissolved in 3
tablespoons hot water
Corn Syrup, Dark 1 cup (240 ml) 3/4 cup (180 ml) light corn syrup
plus 1/4 cup (60 ml) light
molasses
Corn Syrup, Light 1 cup (240 ml) 1 cup (240 ml) dark corn syrup

1 cup(240 ml) treacle

1 cup (240 ml) liquid glucose

1 cup (240 ml) honey

1 cup (200 grams) granulated

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 white sugar (increase the liquid in
the recipe by 1/4 cup (60 ml))
Cornstarch or Corn flour (for 1 tablespoon (15 2 tablespoons (25 grams) all
thickening) grams) purpose flour

1 tablespoon (15 grams) potato

starch or rice starch or flour

1 tablespoon (15 grams) arrowroot

2 tablespoons (25 grams) quick-

cooking (instant) tapioca
Cream of Tartar 1/2 teaspoon 1/2 teaspoon white vinegar or
lemon juice
Cream, Sour 1 cup (225 1 cup (225 grams) plain yogurt
grams) (8 ounces)
3/4 cup (180 ml) sour milk,
buttermilk or plain yogurt + 1/3
cup (75 grams) melted butter

1 cup (225 grams) cr?e

fra?/font>che

1 tablespoon lemon juice or

Fats, Unsalted Butter
vinegar plus enough whole milk to
fill 1 cup (240 ml) (let stand 5-10
minutes)
1/2 cup (113 1/2 cup (113 grams) salted
grams) butter (decrease the salt in recipe
by 1/4 teaspoon)

1/2 cup (113 grams) margarine

1/2 cup (113 grams) solid

vegetable shortening or lard
Fats, Lard 1/2 cup (113 1/2 cup (113 grams) solid
grams) vegetable shortening

1/2 cup (113 grams) plus 1

tablespoon (14 grams) unsalted
butter
Fats, Margarine 1/2 cup (113 1/2 cup (113 grams) salted or
grams) unsalted butter

1/2 cup (113 grams) solid

vegetable shortening
Fats, Solid Vegetable Shortening 1/2 cup (113 1/2 cup (113 grams) salted or
grams) unsalted butter

1/2 cup(113 grams) lard

20
 1/2 cup (113 grams) margarine

Flour, All Purpose 1 cup (140 1 cup (110 grams) plus 2

grams) tablespoons (20 grams) sifted cake
flour

1 cup (140 grams) self-rising flour

(omit baking powder and salt from
recipe)

7/8 cup (130 grams) rice flour

(starch) (do not replace all of the
flour with the rice flour)

1/2 cup (65 grams) white cake

flour plus 1/2 cup (75 grams)
whole wheat flour
FLOUR, Bread 1 cup (160 1 cup (140 grams) all purpose
grams) flour
FLOUR, Cake 1 cup (130 3/4 cup (105 grams) all purpose
grams) flour plus 2 tablespoons (30
grams) cornstarch
FLOUR, Pastry 2 cups (270 1 1/3 cup (185 grams) all purpose
grams) flour plus 2/3 cup (85 grams)
cake flour
FLOUR, Rice 1 cup (150 Equal amounts of cake or pastry
grams) flour
FLOUR, Self-Rising 1 cup (140 1 cup (140 grams) similar grade
grams) (all purpose) flour plus 1 1/2
teaspoons baking powder plus
1/4 teaspoon salt
FLOUR, Whole Wheat 1 cup (150 7/8 cup (120 grams) all purpose
grams) flour plus 2 tablespoon (6 grams)
wheat germ

1 cup graham flour

YEAST, active dry 1 envelope (1/4 1 scant (7 grams) tablespoon
ounce) (7 grams) active dry yeast

1 cake (3/5 ounce) fresh

compressed yeast

1 tablespoon (7 grams) fast-rising

active yeast
YEAST, compressed 1 cake (3/5 1 (1/4 ounce) envelope (7 grams)
ounce) active dry yeast

1 scant tablespoon (7 grams)

active dry yeast
YEAST, instant 1 tablespoon 1 tablespoon active dry yeast

21
Ten Baking Safety Checks

 Wash hands for 20 seconds (before starting, when returning to food) with
warm water and soap all over hands and wrists, rinse well, and dry with a
clean towel.
 Use clean dishtowels and change daily.
 Clean work surface and sink before, after, and as needed (sanitize with 1
teaspoon bleach added to 1 quart water).
 Store eggs in cartons (not refrigerator door) at 40°F. Clean up immediately
(any raw egg drips).
 Tie or hold back hair.
 Raw dough or batter is not to be eaten. Dough or batter should be covered
and refrigerated if not baked right away.
 Place oven rack where it is needed before preheating the oven. An oven
thermometer should hang inside.
 Make available by the oven two clean, dry oven mitts or pads.
 Counter space and cooling rack must be ready for hot baked food when it is
removed from the oven. Make sure there is a clear traffic path to it.
 Clean containers or new plastic bags should be used for storing baked
products.

SELF-CHECK
Direction: Demonstrate correct measuring techniques for dry ingredients, liquid
ingredients and small quantities of ingredients.

RESOURCES:

baking Ingredients
baking tools, utensils, and equipment

REFERENCES:

http://search .www.yahoo.com
www.themayakitchen.com
www.joyofbaking.com
http://www.google.com.ph/#pq=ovens

LESSON 2
PREPARING PASTRY PRODUCTS

INTRODUCTION

The lesson focuses on how to bake pies and pastries consisting of fruit,
meat, cheese, spices and others with an upper or under crust or both.

22
ASSESSMENT CRITERIA

1. A variety of pastry products is prepared according to standard recipes and

desired characteristics.
2. Ingredients are selected, measured, and weighed according to recipe
requirements and established standards and procedures.
3. Appropriate equipment is used according to required pastry products and
standard operating procedures.
4. Dough is prepared in accordance with enterprise standards.
5. Products are proofed according to specified temperature and other
conditions.
6. Pastry products are cooked and baked according to proper techniques
and appropriate conditions.
7. Required oven temperature is selected to bake pastry in accordance with
the desired characteristics, standard recipe specifications and enterprise
practices.

DEFINITION OF TERMS
patisseries- French pâtissier, from Old French pasticier, pastitz cake
flaky – tendency of crust to separate into layers.
crust - the hardened exterior or surface part of bread; the pastry cover of a pie
prick - mark or shallow hole made by a pointed instrument to allow escape of steam
gash - deep long cut; a deep narrow depression or cut
snug – to cause to fit closely; to make snug; to secure by fastening or lashing down
crimp – to pinch or press together (as the margins of a pie crust) in order to seal

23
INFORMATION SHEET 2.1
Pastries

Pastries are shortened flour products characterized mainly by their

flakiness and tenderness. These qualities make them delightful dessert or
snack foods. What makes them popular are the varied seasonal fruits used
as fillings. Among the favorites are buko, banana, mango, and pineapple.

Types of Pie Crust

Single pie crust – a pie lined with single crust topped with fillings.
Double pie crust – a pie lined with crust topped with fillings and covered
with another crust.

1. Measure unsifted flour. Combine with salt

when sifting into the bowl. Measure lard kept
at room temperature and add to the flour
mixture. Use a pastry blender or cut using
two knives to blend until the mixture looks
like a coarse meal.

2. Measure cold water and sprinkle over the

flour mixture. Press dough together with a
knife adding a few drops of water until dough
holds together.

3. Sprinkle a little flour on the kneading board

and rolling pin. Place the dough on the
board and form it into a ball with your hand.

4. From the center, roll the dough to the edges.

Be sure to keep an even thickness of the
dough in all directions to produce a perfect
circle. Keep the dough an inch bigger than
the pie plate.

5. Transfer the dough from the board to the pie

plate using the rolling pin. Roll the dough
around the rolling pin, then unroll over the
pie plate carefully to prevent breaking the
dough. Fit the dough well on the plate and
prick it liberally with the tines of a fork.
Bake in a preheated oven at 450°F or 230°C
for 12 to 15 minutes.

24
 Basic Recipes for Pie Crust

Ingredients:

Single Pie Crust Double Pie Crust

All-purpose flour 1c 2c
Salt ½ tsp 1tsp
Shortening 1/3 c 2/3 c
Water (cold) 2 to 3 tsp 4 to 5 tsp

Procedure for Single Pie Crust:

1. Measure unsifted flour. Combine with salt when sifting into

the bowl. Measure lard kept at room temperature and add to
the flour mixture. Use a pastry blender or cut using two
knives to blend until the mixture looks like a coarse meal.

2. Measure cold water and sprinkle over the flour mixture. Press
dough together with a knife adding a few drops of water until
dough holds together.
Sprinkle a little flour on the kneading board and rolling pin.
Place the dough on the board and form it into a ball with your
hand.

3. From the center, roll the dough to the edges. Be sure to keep
an even thickness of the dough in all directions to
produce a perfect circle. Keep the dough an inch bigger
than the pie plate.

4. Transfer the dough from the board to the pie plate using the
rolling pin. Roll the dough around the rolling pin, then
unroll over the pie plate carefully to prevent breaking the
dough.
Fit the dough well on the plate and prick it liberally with the
tines of a fork. Bake in a preheated oven at 450°F or 230°C for
12 to 15 minutes.

25
Procedure for Double Pie Crust:

 Mix all the ingredients required for a double pie crust

following the same procedure as the single crust. Divide
the dough into two. Roll out first the lower crust and fit it
carefully on a pie plate. Prick liberally and set aside.

 Prepare the desired filling and place it over the prepared

lower crust. Roll out the other half of the dough and
place it over the lower crust to cover the filling.

 Cut off the lower crust at pan edge. Cut the edge of the
top crust ½ inch wider than the lower crust. Tuck the
edge of the top crust under the edge of the lower crust.

 Crimp the edge of the crust with the tines of a fork or the
tip of a teaspoon. The top of a double pie crust is gashed
to let steam out. Bake double crust pies at 425°F or
218°C for 30 to 35 minutes if the filling is uncooked and
25 minutes if the filling is cooked. The pie crust is ready
when it is flaky and becomes golden brown in color.

26
SELF–CHECK
Direction: On your test notebook answer the following questions.
1. What are the types of pie crust?
2. What is the procedure in making a pie crust?

REFERENCES:

Llagas, Avelina T. et al., HOME TECHNOLOGY VULINARY ARTS 1,

pp 37-39.

Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES
AND PASTRIES, Copyright 2005

Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

27
ACTIVITY SHEET 2.1

Recipes Using Single and Double Pie Crust

one-crust pie two-crust pie tarts turnovers

MANGO CREAM PIE

(Courtesy of US Wheat Associates)

Use Single Pie Crust, Prebaked

Filling:
1 ¾ c milk, evaporated 3 pieces mangoes, ripe, sliced
1c sugar ¼ c cold water
¼ c cornstarch 2 tbsp. gelatin, unflavored
2 tbsp. water 3 tbsp. sugar

Procedure:

3. Blend and bring to boil the milk and sugar. Suspend starch in water.
4. Stir this into the milk mixture over medium heat, stirring continuously until
the mixture has thickened.
5. Add the butter and blend until the mixture is smooth.
6. Remove it from fire. Pour into the prebaked shell. Set aside.

Prepare the mangoes. Arrange them on top of the prepared cream. Suspend
gelatin in cold water. Add sugar. Heat until the gelatin is dissolved and pours over
the pie. Chill until the gelatin is set.

28
ACTIVITY SHEET 2.2

BUKO PIE

Use Double Crust Pie. Roll out half of the dough for the lower crust and fit snugly
into the pie plate. Prick and set aside.

2 c slivered young coconut meat

¾ c sugar
½ c coconut water
½ c evaporated milk
Flavoring, if desired

Procedure:
1. Prepare the pastry dough for a double crust pie.
2. Roll out the lower crust and fit into the pie plate.
3. Prick liberally and set aside.
4. Blend all the ingredients for the filling together.
5. Cook over low heat stirring constantly until thick.
6. Pour into the pastry-lined pan. Top with the second crust.
7. Bake as directed for double pie crust.

29
SELF-CHECK
Direction: Plan for a laboratory activity. Make sample pastries:

One Crust Pie Double Crust Pie

Standard Score Sheet for Pastry

(US Wheat Associates)
Name of Recipe ______________________________________________________________
Scorer ______________________________________________________________________
Good Fair Poor
(3) (2) (1)
Outside Characteristics:
Shape: Even thinness all over; neat even edge
Size: Fits pan well
Color: Light golden brown with darker
brown edge
Crust: Slightly blistered; rough; not smooth
or leathery looking

Inside Characteristics:
Texture: Delicately crisp; flaky; not compact or
soggy
Tenderness Easily cut but not crumbly or tough
:
Flavor: Rich; delicate; no scorched fat or salty
taste; does not overpower taste of
filling
Score: (Maximum – 21 points)

Comments:

RESOURCES

Tools and Equipment

Ingredients for Buko/ Mango Cream Pie

30
 REFERENCES:

Technology and H.E. III, SEDP series, Cookies pp. 49-56

Pies and Pastries pp. 57-61

LESSON 3

DECORATING AND PRESENTING PASTRY PRODUCTS

INTRODUCTION

The lesson focuses on how to decorate and present pastry products.

ASSESSMENT CRITERIA

1. Pastry goods are filled and decorated in accordance with standard

recipes, enterprise standards, and customer preferences.
2. Pastry items are finished according to desired product characteristics.
3. Pastries are presented according to established standards.

DEFINITION OF TERMS
meringue - a beaten egg whites and sprinkled with sugar, use to top or cover pie.
glaze - to make pastry shiny or glossy by coating with syrup or clear gelatin
fluted fruits - topped with fresh sliced of fruits to complement flavor and
appeal.

INFORMATION SHEET 3.1

Pies and pastries, like cakes, are delightful to eat especially when they are baked
properly and attractively served. They are also popular as desserts, can be served
as main dishes, like meat and poultry pastries. Decorating pastries is fun.
Here are some ways of decorating pastries.

31
 Ways of decorating pie

Different Ways of Filling Pies and Pastries

One Crust Pie

 One way of filling pies and pastries is to line a pie pan with a thin layer of
pastry dough and bake. Then, a cooked filling is poured onto the shell and
cooled. Sometimes, the filling can be topped with meringue or whipped
cream, if desired. Examples are lemon–meringue, and chocolate cream pies.
 Another way is to pour uncooked filling onto the unbaked shell and bake
them together. Examples are custard and pumpkin pies.
 Another variation is to place the pastry dough on top of cooked or uncooked
fruits, vegetables, meat or poultry in a deep dish to serve as covers and are
baked together. Examples are deep–dish chicken, apple pies and creamed
meat dishes.

Two Crust Pie

 As the term implies, one layer of pastry dough which serves as the lining is
filled up with a filling of one’s choice and covered with another layer of
pastry dough which is sealed and fluted at the edge and bake. Example:
buko and pineapple pies.
Tarts
 These are either one-crust or two-crust pies made for individual servings.
You can make fancy designs and shapes. Tarts are light, and its crust is
usually less than an inch thick. Special type of molders which are shallow
and fluted are used to bake tarts.

32
Turnovers
 These are two crust pies but small enough for individual servings. Uncooked
or cooked filling is placed on one half of a thin layer of circular or
rectangular pastry dough, and the other half folded over it. The edges are
then sealed and pinched or fluted. Then the turnovers are baked. Examples
are chicken and apple turnovers.
Finishing your pie
 For glazed finish, brush pastry with beaten egg yolk
 To have shiny crust, brush lightly with milk, then bake.
 To give sugary finish, moisten crust with little water or egg white then
sprinkle with sugar before baking
Tips for pies
 Use butter that is cold
 Cut fat into the flour until pea-size crumbs are formed. These will coat the
flour particles and prevent too much absorption of liquid
 Add enough water to form a ball of dough

Starches for Filling

To avoid lumping, starches must be mixed with a cold liquid or sugar before
being added to a hot liquid.
Sugar and acid reduce the thickening power of starch. When possible, all or
part of the sugar and strong acids like lemon juice should be added after the
starch has thickened.

Fruit Fillings
1. Fresh fruits
2. Frozen fruits
3. Canned fruits
4. Dries fruits (must be dehydrated by soaking and simmering before
adding into pie fillings)

Cooked Juice Methods

1. Drain the juice from the fruit.
2. Measure the juice, if necessary adds water.
3. Bring to a boil.
4. Dissolve the starch in cold water and stir into boiling juice. Return the
juice to the boil and cook until it is clear and thickened.
5. Add sugar, salt, and flavoring and stir until dissolved.
6. Pour the thickened juice over the drained fruits and mixed gently.
7. Cool.

Cooked Fruit Method

1. Bring the fruit and its juice to boil. Sugar may be added to the fruit to
draw out juices.
2. Dissolve the starch in cold water and stir into the fruits. Return the fruit
mixture to a boil and cook until clear and thickened.
3. Add sugar, salt, and flavorings and other ingredients and stir until
dissolved.
4. Cool as quickly as possible.

33
Éclair Paste
Éclairs and cream puffs are made from dough called éclair paste or choux
paste. The French name pate a choux (pot a shoo) means “cabbage paste” to the
fact that cream puffs look like little cabbage. Éclair paste must be firm enough to
hold its shape when piped from a pastry bag. Proper baking temperature should
start at a high temperature 425°F- 475°F / 215°C – 245°C, for the first ten (10)
minutes to develop a steam. Then reduce the heat being removed from the oven. If
to 375°F to 425°F / 190°C to 215°C to finish baking and set the structure. The
products must be firm and dry before being removed from the oven. If they are
cooled too quickly, they may collapse.

*Puff Pastry
Puff pastry is rolled - in dough made of many layers of fat sandwiched in
between layers of dough. It contains no yeast. Steam, created when the moisture in
the dough layers is heated, is responsible for the rising power of puff pastry.

*Meringues
Meringues are beaten egg whites sweetened with sugar used for pie toppings
and cake icing. Bake meringues in a slow oven until crisp. Chopped nuts may be
folded into meringue before forming and baking to make desserts flavorful.

 Don’t handle the dough too much because this will develop the gluten and
the crust will not be tender and flaky.
 It is best to roll the dough between two sheets of wax paper or plastic. Avoid
dusting too much flour

SELF-CHECK
Direction: Answer the following questions. Write your answer in a sheet of paper.

1. Why do you need to control the development of gluten in pastry making?

How does it affect the product?
2. Enumerate different fillings appropriate for pastry.
3. Give examples for each type of pie:
a. one crust
b. double crust
c. tarts
d. turnovers

Direction: Prepare a pastry using different fillings for each type:

a. one-crust
b. double-crust
c. tarts
d. choux paste

34
 Standard Score Sheet for Pastry
(US Wheat Associates)
Name of Recipe _________________________________________________________
Scorer __________________________________________________________________
Good Fai Poor
(3) r (1)
(2)
Outside Characteristics:
Shape: Even thinness all over; neat even
edge
Size: Fits pan well
Color: Light golden brown with darker
brown edge
Crust: Slightly blistered; rough; not
smooth or leathery looking

Inside Characteristics:
Texture: Delicately crisp; flaky; not
compact or soggy
Tenderness Easily cut but not crumbly or
: tough
Flavor: Rich; delicate; no scorched fat or
salty taste; does not overpower
taste of filling
Score: (Maximum – 21)
Comments:

RESOURCES
tools
equipment
ingredients

REFERENCE

Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES
AND PASTRIES, Copyright 2005

Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

35
LESSON 4

STORING PASTRY PRODUCTS

INTRODUCTION

The lesson deals with the appropriate storage and preservation of pastry
products.

ASSESSMENT CRITERIA

1. Pastry and bakery products are stored according to established

standards and procedures.
2. Appropriate packaging is selected to maintain the quality of the
product.

DEFINITION OF TERMS

thaw – to pass from a frozen to a liquid state.

sogginess – damp and heavy
crumb – small, broken-off particle of bread, cake etc.
crisp - firm and fresh
soggy – thoroughly wet or damp and heavy
mold – a downy or furry growth of minute fungi on vegetable or animal matter.

INFORMATION SHEET 4.1

STORAGE OF PASTRY PRODUCTS

Most baked products except those that are served hot, may be stored at
room temperature for a few days, provided that they are placed in tightly covered
containers to prevent drying out and crushing. They may be individually wrapped
in moisture and vapor-proof packaging materials, then boxed or canned. Pies with
cream or fruit fillings, cream puffs and cakes with butter icing must be refrigerated
after these are adequately wrapped. Consume them within several days.

For longer storage: cakes, pies, cookies, biscuits and muffins may be frozen
after wrapping properly in moisture and vapor-proof materials. To serve and
refreshen, thaw out at room temperature with circulating air to prevent moisture
from settling into the crumb causing sogginess. Fruit pies may be reheated in a
moderately hot oven (190°C or 375°F) for three to free minutes.

SELF-CHECK
A. Direction: Answer the following questions. Write your answer in a sheet of
paper.

1. How will you prevent baked products from drying out?

36
 2. Where do you keep left-over pies?
3. Why should baked products be placed in a refrigerator?

B. Direction: Demonstrate to the class the proper storage of the following:

 pizza pie
 left-over butter cake
 flour
 empanada

C. Direction: Demonstrate how to handle and pack baked products.

RESOURCES

baked products
tools and equipment

REFERENCES

De Leon, Sonia Y., et al, BASIC FOODS FOR FILIPINOS 3RD EDITION, PROPER
STORAGE OF BAKED Products, pp. 206

37
 Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: PREPARE YEAST- BASED PRODUCTS

Module Title: Preparing Yeast- Based Products

Module No.: 2
Nominal Duration: 100 Hrs.

38
 PREPARE YEAST-BASED PRODUCTS

Module Title: PREPARING YEAST-BASED PRODUCTS

Module Introduction

The module covers the knowledge, skills, and attitudes required

to produce a variety of yeast-based products.

Expected Outcome

After completing this module, you should be able to:

1. prepare, decorate, and present yeast-based products
2. portion and store yeast- based products.

PRE-TEST
DIRECTION: Choose the letter of the correct answer to complete the sentence
and write it in your answer sheet.

1. You can bake bread in

a. a household kitchen
b. a commercial scale
c. a nearby town
d. all of the above

2. Two classes of yeast breads are

a. lean and rich.
b. pandesal and loaf bread.
c. dinner roll & pizza bread.
d. all of the above

3. It improves the flavor of yeast breads and retards yeast activity

a. fat
b. salt
c. eggs
d. liquid

4. It is used for a richer flavor and brown crust

a. water
b. non fat milk
c. liquid milk
d. dry skim milk

5. For every package of yeast or a cake of compressed yeast, use

a. 2 cups of bread flour
b. 3 cups of bread flour
c. 5 cups of bread flour
d. 1 cup of bread flour

6. The basic mixture to which the rest of the ingredients are

blended is
a. sponge of levadura

39
 b. straight dough
c. mixing dough
d. ferment

7. Thorough mixing and kneading are important

a. to distribute the yeast, sugar, and salt evenly
b. to hydrate the flour thoroughly and develop the gluten
c. to smoothen the mass of dough and free its lumps
d. to hydrate the dough

8. A continuation of the process of yeast fermentation, which increases the

volume of the shaped dough is
a. punching
b. proofing
c. rounding
d. scaling
9. Bread is baked in an oven preheated at
a. 200-215 degree C
b. 204-218 degree C
c. 177-250 degree C
d. 210-230 degree C

10. The primary purpose of________________ is to create the carbon dioxide gas to
obtain the lightness and porous structure of the product.
a. kneading
b. fermentation
c. mixing
d. all of the above

LESSON 1

PREPARING, DECORATING AND PRESENTING YEAST- BASED

PRODUCTS

INTRODUCTION

The lesson deals with the preparation and production of yeast products
based on standard recipes. It includes the proper use of equipment and utensils
and correct measurement of ingredients.

ASSESSMENT CRITERIA

1. A variety of yeast-based products are prepared based on standard

recipes.
2. Suitable tools, utensils, and equipment are selected and used safely
and efficiently.

40
DEFINITION OF TERMS

stir – to blend ingredients in a circular motion.

pour – to discharge or unload content.
knead – to mix dough with a pressing motion accompanied by folding and
stretching.
seal – to fasten or close
dissolve – to mix a dry substance with liquid until it is liquefied.
blend – to combine ingredients thoroughly.
dough – a mixture of flour, liquid, and other ingredients thick enough to be
kneaded or rolled.

.
INFORMATION SHEET 1.1
YEAST- BASED PRODUCT

Preparing yeast breads is different from baking cake. The latter requires less
energy while the former needs more strength and stamina in kneading the dough.
It’s a rewarding experience for the students to prepare the dough and bake
delicious yeast bread.

Yeast Bread – breads are simply baked dough made of flour and water and
leavened with yeast, plus some additional ingredients, to make them rich.

CLASSIFICATION OF YEAST BREADS

Lean – the basic ingredients flour, water, yeast and salt.

Rich or specialty breads – has additional ingredients like sugar, milk, shortening,
egg, dried fruits, nuts, seeds and flavoring extracts.

THE BASIC INGREDIENTS OF YEAST BREADS

 Flour – responsible for the loaf structure

 Liquid – necessary for hydrating flour proteins.
 Yeast – to produce carbon dioxide for leavening.
 Salt – improves the flavor of yeast breads and retards yeast activity.
 Fat – adds flavor and richness, retains moistness and delays staling of
breads.
 Eggs – help in strengthening the framework or structure of the baked
product.

TWO BASIC METHODS OF MIXING YEAST BREAD

1. The Straight Dough Method – This method combines all the ingredients
together at one time to make the dough. The dough is kneaded and set
aside to rise.

2. The Sponge Method – This method mixes part of the liquid, flour, and all
the yeast to make a soft mixture which is set aside to rise until bubbly.
Then, the remaining ingredients are added and the mixture is treated as
straight dough.

41
GENERAL GUIDELINES IN COMBINING AND MIXING INGREDIENTS

In bread making, it is basic to soften the yeast at the right temperature and
to distribute it evenly throughout the dough mixture. Very hot temperature will kill
the yeast; too cold temperature will retard the growth of the yeast and
consequently, slow down the production of gas. If the weather is warm, you may
just use lukewarm water.

If you use active dry yeast or compressed fresh yeast, soften it first in the
required amount of water. If you use instant yeast, just add it to the other
ingredients without softening in water.

You may dissolve the salt and the sugar in part with the liquid needed or sift
them together with the flour and other dry ingredients to ensure their proper
distribution within the dough.

USES OF BAKING INGREDIENTS

Strong Flour (bread flour) needs

BASIC LEAN DOUGH RECIPE
extra longer periods of flour
mixing, less yeast and more Ingredients:

fermentation time than weak 1 c tap water 2 tsp. salt

flour (cake flour). This is
because bread flour contains
more gluten that needs to be
conditioned in the fermentation
process.
Yeast is used to leaven bread
because of its remarkable ability
to convert sugar into alcohol and
carbon dioxide in the process
known as fermentation. It is
responsible for the life-like
activity in bread making. Yeast,
dried or compressed, should be
softened in lukewarm water to
activate them.
2 tbsp dry yeast 4 c APF
5 tbsp sugar 2 ½ tbsp
½ c evaporated shortening
milk
Straight Dough Method
Measure ingredients. Add milk to
water.
Divide water into two parts. In one
part, sprinkle dry yeast and let stand to
soften. To the remaining half, add
sugar and salt.
Place flour in large mixing bowl. Pour
in the liquid mixtures then mix
thoroughly to develop the gluten.
Brush margarine to the dough a little
at a time, while kneading until all the
shortening is used.
Knead thoroughly (about 20 min) until
dough is smooth and elastic.
Round into a smooth ball. Place in a
greased bowl and let stand covered
with a damp cloth for 45 to 60 min. or
until the size is doubled.

42
Salt imparts the desirable flavor
of bread. It also controls
fermentation. The more salt in
the dough, the longer the
fermentation time. The addition
of salt causes quick rising and
poor flavor.
Water is generally used as the
liquid ingredients. Milk
increases the nutritive value of
baked goods and enhances
good flavor and texture. The
liquid ingredient acts as solvent
for the other ingredients in the
dough.
Sugar when used in bread dough
acts as food for the yeast. It is
best to add sugar to the water
and yeast solution and let it
stand for 5 min before adding
to the dough.
6. Punch dough by pressing off the
gases with a rolling pin then
remolding it into a ball. Put back in
the greased bowl and rest for 20 more
min. to a loaf. Seal ends securely
then let stand in warm place to rise.
This may take about 50 to 60 min.
7. Sheet out the dough with a rolling
pin then form to a loaf. Seal ends
securely then let stand in warm place
to rise. This may take about 50 to 60
min. Test the dough if it is ready for
baking
8. Bake at a moderately hot oven
(350°F or 375°F) for 1 hour.
9. Make 1 large or two small loaves
of bread.
Sponge-Dough Method
1. Dissolve yeast and sugar in lukewarm
water.
2. Mix part of the flour in the recipe
(about 1 ½ cups) with the liquid and
yeast mixture. Blend well and let the
dough rise in a warm place until
bubbly spongy in appearance.
3. Add salt, shortening and the rest of
the flour to make a stiff dough. Knead
well. Place in a greased bowl and let it
rise in a warm place until double in
size (about 1 ½ hours).
4. Punch down the dough and let rise
again (about 30 min).
5. Roll down and let rise again. Place in
greased loaf pan. Let rise until doubled
(about 1 ½ hours). Bake in hot oven,
400°F, for 40 to 45 min.
43
Characteristics of a Well-Made Bread
Yeast bread of high quality has the following characteristics:
 Top is well rounded, free from cracks and bulges.
 Crust is thin with an even golden brown color.
 It has fine and even grain.
 It does not crumble easily.
 It has good aroma

Causes of Poor Quality Bread

Pale crust – too slow oven; too little sugar, too much salt
Crumbly loaf - weak flour, insufficient fermentation
Coarse grain - low grade flour, inferior yeast.
Sour taste - poor yeast, over fermentation, too high temperature
while baking.

SELF-CHECK

A. Direction: Answer the following questions. Write your answer in a sheet of

paper.

1. Differentiate the Straight Dough from the Sponge Dough method.

2. Identify the utensils and equipment used in baking yeast bread.
3. How will you test if the yeast is still active?
4. What are the safety precautions to be observed in baking yeast bread?

B. Direction: Prepare the needed equipment, utensils and ingredients in the

laboratory activity demonstrating:

 Straight Dough Method

 Sponge Dough Method

SCORING RUBRICS FOR BREAD

Score Criteria
5 Baked well-rounded bread, light, good taste.
4 Baked rounded bread, good taste.
3 Baked pandesal, little heavy, tastier
2 Baked pandesal, hard
1 Baked pandesal

RESOURCES
equipment, tools, and utensils

REFERENCES:

TECHNOLOGY HOME ECONOMICS I, Baking Yeast Bread pp. 16-20

June B. Principe, TECHNOLOGY AND H.E. III pp. 60-63

44
Rosario Claridad Cruz, Ph.D., T.H.E. IN THE 21ST CENTURY
LESSON 2

PORTIONING AND STORING YEAST-BASED PRODUCTS

INTRODUCTION

The lesson deals with the proper portioning, packaging, and storing of
cakes and yeast -baked products.

ASSESSMENT CRITERIA

1. Portion control is applied to minimize waste.

2. Yeast-based products are stored correctly to minimize spoilage.
3. Appropriate packaging is selected to maintain the quality of the
products.
4. Yeast-based products are stored in accordance with required
conditions.

DEFINITION OF TERMS

thaw – to pass from a frozen to a liquid state.

wrap – to cover with wax paper or plastic to avoid product from drying out.
scald – to heat liquid to a temperature just below boiling point.

INFORMATION SHEET 2.1

STORING AND PACKAGING OF BAKED PRODUCTS

Packaging – is defined as the activity of designing and producing the

container or wrapper for a product. The container or wrapper is called
package.

Storing – is protecting and preserving the product from spoilage or damage.

TIPS ON HOW TO STORE BAKED PRODUCTS

 Place product in tightly covered containers to prevent drying out and

crushing
 Wrap products individually in moisture and vapor proof packaging
materials.
 Freeze butter type cakes after wrapping properly in moisture and vapor proof
materials.
 Thaw out at room temperature from setting into the crumb causing
sogginess.

45
  Wrap bread to keep it from drying out. Keep bread at room temperature in a
bread box. A day-old bread is just right. Refrigeration slows down the growth
of molds.
 Wrap the cooled bread or place in moisture – proof container to keep it fresh.
 Store yeast breads in a cool, clean, well ventilated bread box. Keep the
bread box washed and scalded and dried in the sun.

STEPS TO DETERMINE THE COST OF THE PORTION OF PASTRY CAKES AND

YEAST BREAD

1. List down all the ingredients used.

2. Make a list of the operating expenses.
a. labor/ helper
b. gas/ fuel/ electricity
c. transportation
d. miscellaneous expenses (include the items like wrappers, table
napkins etc.)
e. rental, if any
3. List down all the expenses for ingredients and the operating expenses
accordingly.
4. Determine the numbers of servings of cakes and yeast bread prepared.
5. To get the cost per serving divide the total unit cost by the number of portion
of the product.
6. Decide how much to add to each unit cost for the selling price. Those with
low operating expenses may have a lower mark-up. The percentage range is
from 10% - 40% of the food cost.

Formula

1. Cost of Ingredients for Operating expenses = Cost of Production

x 15%.

2. Cost of Production = Total cost of product

Number of Pieces (Cost per piece) (selling Price)

SELF-CHECK

a. How do you keep freshness and quality of cakes and yeast- bread products?

b. Word Problem.
How much should a slice of chiffon cake (measurement) cost if the cost of
ingredients is ________ and incurred ______ operating expenses given?

Cost of Ingredients
A. Orange Chiffon Cake - B. No. of Serving - 30 pieces
Sugar 12.00 C. Operating Expenses
2 eggs – 40.00 a. Labor/ helpers -
½ k Cake flour 15.50 b. Gas/ Fuel/ Elec. – 20.00
Orange juice 4.25 c. Transportation – 30.00

46
 Shortening 6.00
d. Miscellaneous – 20.00
Expenses
B. Prepare the packaging and labeling for a butter cake

EVALUATON OF WORK DONE

Fill up the Financial Recording

A sample record for costing a recipe

Cost of Recipe No. Less
Day and No. of Selling Net
Name of Operating TOTAL Serving Sales Left Served
Date Ingredients Serving Price Profit
Recipe Expenses Sold Over free

REFERENCES:

De Leon S. et. Al, BASIC FOODS FOR FILIPINOS 3RD EDITION, Copyright 1999,
pp.153-158
Rosario Claridad Cruz, T.H.E. IN THE 21ST CENTURY 1st Edition

Sonia Y. de Leon et. al, BASIC FOODS FOR FILIPINOS, 3RD EDITION, Copyright
1999 pp. 160-161

47
 Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: PREPARE AND PRESENT CAKES

Module Title: Preparing and Presenting Cakes

Module No.: 3
Nominal Duration: 50 Hrs.

48
 PREPARE AND PRESENT CAKES

Module Title: PREPARING AND PRESENTING CAKES

Module Introduction

The module covers the knowledge, skills, and attitudes required in

preparing, baking, and presenting cakes.

Expected Outcome

After completing this module, you should be able to:

1. prepare basic and specialized cakes
2. prepare and use fillings
3. decorate cakes
4. present cakes
5. store cakes.

PRE-TEST
Direction: Read and understand the questions below. Choose the letter of
the correct answer and write it on your answer sheet.

1. This is cooking flour mixture by dry heat in an oven with the

temperature ranging from 250oF – 500oF.
a. baking c. roasting
b. broiling d. grilling

2. Which of the following is a mixture of batter, usually containing a

leavening agent and coated with icing and frosting?
a. biscuits c. cakes
b. breads d. cookies

3. What type of flour is commonly used in baking cakes?

a. all-purpose flour c. cake flour
b. bread flour d. cassava flour

4. Which of the following must be done first when baking cakes?

a. apply icing c. cream butter
b. blend ingredients d. sift flour

5. Which ingredient is used as binding agent?

a. egg c. liquid
b. flour d yeast

6. Which of the following ingredients is used as leavening agent in

baking cakes?
a. baking powder c. sugar

49
 b. egg d. yeast

7. What type of cake is made without additional fat?

a. butter cake c. sponge cake
b. cheese cakes d. yeast cake

8. Which is not a mixing techniques in making cakes ?

a. blending c. folding
b. creaming d. chopping

9. What is the result of a sponge cake baked at improper temperature?

a. light brown c. free from cracks
b. poor volume d. tender

10. What causes the cracking of cakes?

a. over creaming c. too hot oven
b. over folding d. too much beating

11. Which of the following is a mixture of sugar, egg white, fat, and
flavoring of various kinds used to coat or cover a cake?
a. filling c. frosting
b. flavoring d. ingredients

12. How is fudge frosting classified?

a. cooked c. thick
b. soft d. uncooked

13. What kind of sugar is used in the preparation of icing?

a. brown c. granulated
b. confectioners d. refined

14. After baking cakes, what would be the next procedure?

a. apply frosting c. storing
b. wrapping d. packaging

15. What tools are used to measure dry ingredients?

a. assorted cups c. measuring spoons
b. glass measuring cups d. nested measuring cups

16. Which of the following tools is used to measure liquid

ingredients?
a. assorted cups c. measuring spoons
b. glass measuring cups d. nested measuring cups

17. What tool is used to measure small quantities of dry ingredients?

a. measuring spoon c. serving spoon

50
 b. plastic spoon d. table spoon

18. Which of the following is a quality of a good cake?

a. contrasting color and flavor to the frosting
b. ingredients are measured accurately
c. thick consistency
d. none of the above

19.Which of the following is appropriate for baking cakes?

a. griller c. oven
b. broiler d. toaster

20. What is the secret of a delicious cake?

a. batter c. frosting
b. fillings d. ingredients

LESSON 1

PREPARING BASIC AND SPECIALIZED CAKES

INTRODUCTION

The lesson deals with preparing basic and specialized cakes.

ASSESSMENT CRITERIA

1. Ingredients are selected, measured, and weighed according to recipe

requirements and enterprise practices.
2. Required oven temperature is selected to bake cakes in accordance with
desired characteristics, standard recipe specifications and enterprise
practices.
3. Basic and specialized cakes are prepared according to recipe specifications
and desired product characteristics.
4. Appropriate equipment are used according to required bakery products
and standard operating procedures.
5. Basic and specialized cakes are baked according to established standards
and procedures.

51
DEFINITION OF TERMS

gateaux – a cake, often a specially baked sponge cake, made from almond
flour instead of wheat flour.
frosting – a mixture of sugar, egg white or fat, and flavoring of various kinds
used to coat or cover a cake.
cake – a batter mixture, usually containing a leavening agent and coated
with icing and frosting.
batter – a mixture of dry and liquid ingredients with a pouring consistency.
ingredients – any substance added to give flavor to the food.
leaven – anything that causes fermentation.
fermentation – the conversion of sugar into alcohol by yeast / enzymes
shortening – fats made from refined, bleached vegetable oil that have been
made solid by a process called hydrogenation.
hydrogenation – the act or process of subjecting to the action of hydrogen
as of fats and oil.
foamy – covered with or full of foam.
stiff – strong/ hard
peak – highest point
sponge – leavened dough
tortes – a cake made with many eggs and ground nuts or even bread
crumbs instead of or in addition to flour.

INFORMATION SHEET 1.1

Cakes

Cakes – are special food items in every celebration. It ranges from simple to elegant
creations made from layers of cakes frosted with icings. In baking cake, you must
know the basic type of cakes and from that you can create cakes by simply
applying the frosting, flavoring and procedures.
Cakes are made from some form of shortening, sweetener, eggs, flour, milk
and leavening agent.

Two classes of cakes

 Sponge cakes – are sometimes called foam cakes because the main leavening
agent is incorporated while beating egg whites. They are those without fats.
 Shortened cakes or butter cakes are cakes containing fat.

Basic types of cake based on the ingredients used for leavening

Angel Food cake – A cake made from egg whites which act as the main leavening
agent, flour and sugar. It does not contain any fat. A meringue is made from the
egg whites and sugar, then flour is folded in.

Butter cake – A cake made of butter, sugar, eggs, flour leavening agent (i.e. baking
powder) and liquid. The butter is creamed together with the sugar then eggs are
added one at a time. The dry and liquid ingredients are alternately added.

52
Chiffon cake – A cake made of eggs, flour, liquid, sugar, baking powder and oil.
The volume and lightness of the cake is due to the beaten egg whites. The dry
ingredients are mixed with egg yolks, liquid and oil. The egg whites are beaten with
sugar until stiff. The two mixtures are folded to complete the batter.

Sponge cake – A cake with ingredients similar to a chiffon cake except the oil. This
cake does not use oil but sometimes the recipe calls for melted butter. The eggs are
separately beaten until thick then folded together. The flour is added last.

A. Techniques for Cake Making

 Preheat – to light oven for about 10 minutes in advance to allow the oven
temperature to reach a desired degree of heat.
 Bake – to cook by dry heat especially in an oven
 Sift – to pass through a sieve to separate coarse particles from fine particles.
 Beat – to manipulate a mixture rapidly in order to incorporate air and make
the mixture smooth.
 Blend – to mix two or more ingredients together until well-combined
 Combine – to put ingredients together.
 Melt – to liquefy by heat
 Mix – to combine ingredients usually by stirring evenly.
 Portioning – dividing into serving sizes.
 Fold – mixing delicately textured ingredients, using a spatula, cut down
through the mixture, go across the bottom of the bowl and up and over close
to the surface while turning the bowl frequently.
 Cut and fold – to cut vertically through the mixture and turning it over more
than once using a spoon or spatula or rubber scraper across the bottom of a
mixing bowl at each turn.
 Cream -mixing fat and sugar until smooth and at the same time
incorporating air into the mixture.
 Stir – mixing ingredients together in a circular motion until well blended.
 Whip – beating rapidly to incorporate air.
 Frost – to coat or cover a cake.

B. Ingredients used for cake making

1. Dry ingredients
a. cake flour
b. sweetening agent
sugar (granulated or refined, confectioner or
powdered, yellow or brown)
c. leavening agent (baking powder, baking soda)
d. cream of tartar
e. salt
f. chocolate

2. Liquid ingredients
a. eggs ( binding agent ) - fresh, dried or canned
b. fats ( butter, oil, shortening, margarine )
c. liquid ( evaporated milk, fruit juices )

53
 d. water
e. flavor ( vanilla, banana essence )

C. How to Measure Ingredients

1. Dry ingredients like flour and sugar are measured in nested measuring
cups which come in a set of ( 1 cup, ½ cup,
1/3cup and ¼ cup ). For cake flour and confectioner’s sugar, ingredient is
spooned onto the cup then leveled off.. Sugar is measured by dipping the
cup into the ingredient, then leveling it off with spatula.
2. Liquid ingredients are poured into spouted glass measuring cups placed
on a flat surface. Measurement is read at eye level.
3. Small quantities of dry and liquid ingredients are measured using spoon,
measuring 1 tablespoon, 1 teaspoon, ½ teaspoon, or ¼ teaspoon. Dry
ingredients are leveled off with a spatula.
4. Shortening is measured by pressing down firmly into the measuring cup
to make sure there are no air spaces.
5. Brown sugar is also packed firmly to ensure proper measurement. When
the cup is inverted the measured sugar should retain the shape of the
cup.
6. Butter need not be measured in cups. One bar of butter is already 1 cup
so if you need ½ cup just divide the bar into 2 for 1/3 into 3, and so on.

D. Tools and Equipments

a. Cooking range with oven

b. Baking pan
c. Electric mixer
d. Mixing bowl
e. Electric beater
f. Ladle
g. Working table
h. Wooden spoon
i. Measuring cup
j. Beater
k. Measuring spoons
l. Double boiler
m. Kitchen scale
n. Cake slicer
o. Rubber scraper
p. Wire whip
q. Spatula

E. Methods of Mixing Cakes

Muffin method – the simplest method of mixing ingredients

Three Main Steps

1. Sift together dry ingredients; flour, leavening, sugar, and salt.
2. Combine the liquid ingredients and milk, beaten eggs, and
flavoring.

54
 3. Add the liquid to the dry ingredients by making a well in the
center and pouring the liquid into the well. Then stir the
ingredients vigorously until they are well mixed.

Conventional Method – Many bakeries still claim this is the best method to
use for batter -type cakes. But this is the most laborious and time
consuming.

The Steps and sequence are as follows:

1. Cream the fat until light and fluffy
2. Add the sugar gradually and continue creaming until the two blend into the
fluffy mass.
3. Add the yolks and beat until well blended.
4. Sift the dry ingredients.
5. Add the flour mixture alternately with the liquid ingredients of milk and
flavoring, beginning and ending with the flour.
6. Fold in the beaten egg whites into the mixed batter.

New speed method – it is also called a one- bowl method or quick mix, easy
mix method. This is best for “high- sugar ratio” cakes. The fat recommended
is hydrogenated vegetable shortening because it contains emulsifying agent.

F. Characteristics of a Good Sponge Cake

Outside Characteristics:

 Shape: uniform free from cracks

 Size: lightweight in proportion to size
 Color: light brown
 Crust: tender, free from spots or moist, shiny appearance

Inside Characteristics:

 Color: uniform,
 Grain: small, uniform thin-walled cells, no large air spaces, or compact
layer; springy crumb
 Texture: tender; velvety moist; light not compact or soggy.
 Flavor: pleasing delicate uniform

G. Tips for Baking Quality Cakes

 Use high quality ingredients.

 Use well-tested recipes.
 Ensure the availability of needed ingredients.
 Measure ingredients accurately
 Use proper mixing techniques.
 Observe proper adjustment of the oven rack to ensure uniform baking
and preheating of the oven.
 Use the right size of pans and baking temperature and the required
length of time

55
 H. Checking Doneness of Cake

 A toothpick/cake tester inserted at the center of the cake will come out
clean or with only a few crumbs clinging to it. If there is uncooked butter or
many damp crumbs on the toothpick/cake tester, put back the cake in the
oven and continue baking.
 When the cake is done, the edges will begin to pull away from the sides of
the pan. This is an indicator that the internal cake structure is firm and will
hold after the cake is removed from the oven.
 Usually cakes are baked until there is an even golden brown color over the
entire surface. The edges can be slightly darker.
 Using your index finger, touch the cake lightly at the center. If the cake feels
springy and the indention fills up when you remove your finger, the cake is
done.

I. Sanitary Work Practices and Safety Rules

A. Personal Hygiene
 Workers should be in complete cooking outfit.
 All jewelry must be removed.
 Hands should be washed before starting to work.
 A comfortable pair of shoes or slippers should be worn.

B. Laboratory Preparation and Practices

 Work in a clean place and keep working surfaces clean.

 Assemble all needed utensils before starting to work.
 Label properly measured ingredients.
 Place a copy of the recipe on a recipe cardholder for easy reference.
 Check the stove. Faulty stove or lack of fuel can cause delay in
cooking time or result in low quality product.
 Use/ handle cooking/ baking tools, utensils, and equipment with
care.
 Have a definite safe storage for sharp utensils.
 Put heavy objects in the lower portion of cabinets for easy reach and
convenience. Make sure that tools and equipment are returned to
their proper places.
 Clean up floor immediately in case of food spills to avoid accidents.
 Provide waste containers with tight cover and dispose garbage
regularly.
 Always use potholders or food tong to handle hot cooking ware or
food.
 Use a separate tasting spoon.
 Do not leave any personal belonging in your working areas.
 Leave the laboratory clean and safe.

SELF-CHECK
Direction: On a separate sheet of paper, answer the following questions:

1. How does over- mixing affect each of the following?

56
 a. butter cake
b. sponge cake

2. What are the differences between sponge and butter cakes?

3. How do you test the doneness of the cake?

REFERENCE:
Llagas, Avelina T. et al., HOME TECHNOLOGY CULINARY ARTS I,
pp.68 – 73

Sandoval Maria Theresa G., CULINARY ARTS III AND IV, pp37 – 39

Principe, June B., TECHNOLOGY AND H.E III, BAKING CAKES,

Copyright 2000, pp.60-62

Principe, June B. and Co. or et al., TECHNOLOGY AND H.E. IV –

Revised Edition, Cakes, Copyright 2000, pp.32-34

Cruz, Rosario C., Ph.D., T.H.E. IN THE 21ST CENTURY,

Copyright 2003, pp.36-57

ACTIVITY SHEET 1.1

SUGGESTED RECIPES
SPONGE CAKE

Ingredients:
1 c cake flour 6 pieces eggs
1/2 c sugar ½ lemon rind grated
1 T lemon juice ½ t salt
2 T water ½ t cream of tartar

Procedure:
1. Heat oven to 330 to 335oF or 165oC.
2. Combine lemon juice, lemon rind, water and salt to half of the sugar,
stirring until well-mixed.
3. Add unbeaten egg yolks, then beat until mixture is very thick (light and
foamy )
4. Sift one-fourth of the flour over mixture
5. Fold with a spatula, using 8-10 strokes. All of the flour need not to be
blended each time. It becomes perfect only until all of the flour is
added. Continue folding until it is completely blended.
6. Beat the egg whites until foamy.
7. Add cream of tartar and the remaining half of the sugar by
tablespoonful, beating well between each addition. Beat until the peaks
become stiff.
8. Spread the yolk – flour mixture over egg whites. Fold gently.
9. Bake until the cake is springy to touch. Remove from the oven and
invert it on a cake rack until cool.

57
ACTIVITY SHEET 1.2

BUTTER CAKE

Ingredients :
1c butter
1c sugar
2 eggs
2 c sifted cake flour
2 tsp baking powder
½ tsp salt
¾ c milk
1 tsp vanilla

Procedure:
1. Cream the butter until very light and fluffy. Continue beating.
2. Add flavoring and eggs one at a time, beating each thoroughly.
3. Add sifted dry ingredients alternately with milk and beat until smooth.
4. Pour the batter into greased cake pan and bake it in moderate temperature
(350°- 375°F) for 25 minutes.

ACTIVITY SHEET 1.3

ANGEL FOOD CAKE

Ingredients:
1 cup cake flour
1 ½ cups white sugar
12 egg whites
1 ½ teaspoons vanilla extract
1 ½ teaspoons cream of tartar
½ teaspoons salt

Procedure:

1. Preheat the oven to 375°F(190°C). Be sure that your 10 inch tube pan is
clean and dry. Any amount of oil or residue could deflate the egg whites. Sift
together the flour, and ¾ cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar
and salt to medium stiff peaks. Gradually add the remaining sugar while
continuing to whip to stiff peaks. When the egg whites mixture has reached
its maximum volume, fold in the sifted ingredients gradually, one third at a
time. Do not over mix. Put the batter into the tube pan.
3. Bake for 40-45 minutes in the preheated oven, until the cake springs back
when touched. Balance the tube pan upside down on the top of a bottle, to
prevent decompression while cooling. When cool, run a knife around the
edge of the pan and invert into cake rack.

58
SELF–CHECK

Direction: Plan for the laboratory activity. Prepare:

a. Sponge cake
b. Butter cake
Resources:

tools and equipments

recipe for butter cake and sponge cake

Standard Score Sheet for Cake

Excellent Very Good Fair Poor

Characteristics 5 Good 4 3 2 1
Outside characteristics:
 Shape : Uniform; free from cracks
(sponge); slightly rounded top
(chiffon)
 Size : Very lightweight in
proportion to size; large
volume
 Color : Uniform golden brown
(chiffon); light brown (sponge)
 Crust : Tender; free from spots or
moist, shiny appearance
(sponge); cracked on surface
(chiffon)
Inside characteristics:
 Color : Uniform; characteristic of
the kind of cake
 Grain : Small, uniform thin-
walled cells; no large air
spaces, or compact layer;
springy crumb
 Texture : Tender; velvety moist;
light; not compact or soggy
 Flavor : Pleasing delicate; uniform
Score: (Maximum – 40 pts)
Comments:

REFERENCES :

Llagas, Avelina T. et al., HOME TECHNOLOGY CULINARY ARTS I, pp.68 – 73

Sandoval Maria Theresa G., CULINARY ARTS III AND IV, pp37 – 39
Principe, June B., T H.E III, BAKING CAKES, Copyright 2000, pp.60-62
Principe, June B. and Co. or et al., T H.E. IV Revised Edition, Cakes, Copyright
2000, pp.32-34
Cruz, Rosario C., Ph.D., T.H.E. IN THE 21ST CENTURY, Copyright 2003, pp.36-57
busycooks.about.com

59
LESSON 2

PREPARING AND USING FILLINGS

INTRODUCTION

The lesson deals with the selection and preparation of fillings, use of
fillings, assembling cakes, and selecting coatings used as coverings.

ASSESSMENT CRITERIA

1. Fillings are selected and prepared in accordance with required consistency

and appropriate flavor.
2. Sliced and layered cakes are filled and assembled according to standard
recipe specifications.
3. Coating and sidings are selected according to product characteristics and
required recipe specifications.

DEFINITION OF TERMS

filling - a custard, jelly or fruit and nuts mixture placed between layers of cake.
custard – a mixture of milk, eggs, sugar, and flavoring either baked or boiled.
mousse – a light frozen dessert made of whipped cream, white of eggs, sugar
and flavoring extract.
puree – a thick pulp, usually of fruit, boiled and strained.
flavoring – a substance as an essence extract which gives flavor to anything.
jelly – the coagulated gelatinous juice of fruit cooked with sugar.
jam – chopped, pulp of fruit cooked with sugar.
chop – to cut into small pieces with a knife.
whip – to beat rapidly to incorporate air.

.
INFORMATION SHEET 2.1

Cakes Filling and Flavorings

Fillings and flavoring come in different ways, depending upon the kinds of
fillings that you prepare and the kind of flavoring to be added.

Kinds of Fillings

 fruit, fresh
 fruit purees
 jams
 nuts
 butter cream (mocha, orange, lemon, raspberry, chocolate, almond extract)

60
Flavorings

 Alcoholic Flavor
◦ Liquor which can be brushed on the cake
◦ Almond coffee
◦ Lemon juice
◦ Hazelnut
◦ Orange
◦ Raspberry

 Non alcoholic flavor

◦ Water melon
◦ Bubblegum
◦ Banana
◦ Black cherry
◦ Chocolate peanut butter
◦ Macadamia nut
◦ Peach
◦ Mango
◦ Kiwi

Techniques For Making Fillings

1. Boiling – cooking food until bubbles break up on the surface

2. Stirring – mixing ingredients in circular motion
3. Spreading – scattering over the surface
4. Frosting – a mixture of sugar, egg white and flavoring of various kinds used
to coat or cover a cake

Qualities of good fillings:

1. excellent flavor
2. thick consistency
3. contrasting color and flavor to the frosting.

Ingredients Used for Fillings

 cornstarch
 water
 sugar
 fruits
 milk
 butter
 chocolate
 flavoring

Tools and Equipment

 measuring cup
 measuring spoons

61
  cutting board
 sharp knife
 wooden spoon
 sauce spoon
 lemon reamer
 spatula
 bowl
 burner

SELF–CHECK

Direction: Answer the following questions. Write your answer in a sheet of paper.
1. What is filling?
2. How do fillings vary?
3. Give the two kinds of flavoring.

REFERENCE:

Lewis, Dona S. et al., FAMILY MEALS AND HOSPITALITY, 282 - 286

ACTIVITY SHEET 2.1

FRUIT FILLING
2-LAYER CAKE

Assemble these utensils and supplies:

measuring cup 1 tablespoon cornstarch

measuring spoon 2 tablespoons cornstarch
cutting board ¼ cup sugar
sharp knife ½ cup raisins
wooden spoon 3 tablespoons dried apricots
sauce spoon ¼ cup dates, chopped
lemon reamer 2/3 cups boiling water
spatula 1 tablespoon lemon juice
burner

Procedure:

1. Dissolve the cornstarch in cold water, add sugar and fruits, stir constantly,
and add boiling water gradually.
2. Cook until thickened, stirring constantly, cool, and add lemon juice.
3. Spread between layers when thoroughly cooked.

62
ACTIVITY SHEET 2.2

GOLDEN SPONGE CAKE

Assemble these utensils and supplies:

measuring cups 1 cup sugar

measuring spoons 1 cup sifted cake flour
sifter ¼ tsp. salt
knife 6 eggs
grater 1 tablespoon lemon juice
lemon reamer 2 teaspoons lemon rind grated
2 large mixing bowls
wire whip or rotary beater
spoon
tube pan (10 – inch)
toothpick
spatula

Procedure:

1. Set the oven at 325oF.

2. Sift the sugar, measure, sift again. This second sifting incorporates more air.
3. Sift the flour, measure and add the salt.
4. Separate the yolks and whites of the eggs. Beat the egg yolk for at least 5
minutes until yellow. Add the lemon juice and lemon rind and gradually beat
in ½ cup sugar.
5. Wash the egg beater carefully to remove adhering yolks. Beat the whites
until stiff. Gradually add the remaining sugar.
6. With a large spoon, whip or fold gently the beaten yolk mixture into the egg
whites.
7. Sift about 2 tablespoon flour on top of the mixture and gently fold it in.
Continue until the flour is all added.
8. Pour into an ungreased tube pan and bake for 1 hour.

SELF-CHECK

Direction: Plan for a laboratory activity. Prepare:

1. Baked sponge cake
2. Fillings

RESOURCES:

tools and equipment

ingredients for fillings and sponge cake

REFERENCE:

Lewis, Dona S. et al., FAMILY MEALS AND HOSPITALITY, 282 – 286

63
LESSON 3

DECORATING CAKES

INTRODUCTION

The lesson deals with the use of appropriate cake decorations and types of
icing in accordance with the occasion, standard recipes, and enterprise practices.

ASSESSMENT CRITERIA
4. Cakes are suitably decorated for the occasion.
5. Suitable icings and decorations are used according to recipe or enterprise
standards and customers preferences.

DEFINITION OF TERMS

frost - to coat or cover the cake with icing

fondant icing – soft icing
lard – semisolid oil
whip – to beat rapidly to incorporate air
fluffy – being light, soft, or airy
.

INFORMATION SHEET 3.1

Cake Decorating

Cakes, frosted or unfrosted, have been popular for thousands of years.

Highly decorated cakes have long been associated with holidays and special events
such as birthdays, weddings, and Christmas.

A finished cake is often enhanced with icing, or frosting, and toppings such
as sprinkles. The frosting on the cake is the proverbial extra bit of goodness.
Frosting is usually made from powdered sugar, milk or cream, and other flavorings
such as vanilla extract or cocoa powder. Some decorators use a rolled fondant
icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to
introduce air bubbles. This makes the icing light and spreadable. Home bakers
either use lard, butter, margarine or some combination. Sprinkles are small and
colored pieces of sugar.
In the 20th century, new cake decorating products became available to the
public. These include several specialized sprinkles and even methods to print
pictures and transfer the image onto a cake.

64
Special Tools for Cake Decorating

Piping Bags or Syringes, and various Piping Tips

are some special tool for cake decoration. To use a
piping bag or syringe, a piping tip is attached to the bag
or syringe using a coupler. The bag or syringe is
partially filled with icing which is sometimes colored. A
cake decorator can make many different designs using
different piping tips and various techniques. Basic
decorating tips include open star, closed star, basket
weave, round, drop flower, leaf, petal and specialty tips.
Fondant icing (also known as sugar paste and butter
cream ) are used as covering icings and decorations.

Floral sugar craft or wired sugar flowers are an

important part of cake decoration. Cakes for special
occasions, such as weddings are traditionally rich fruit
cakes, that are covered with royal icing or sugar paste.
They are finished with piped borders and adorned with
a piped message, wired sugar flowers, hand-formed
fondant flowers, piped flowers or crystallized fruits or
flowers such as grapes or violets.

Icings and Frosting

Icings and frosting are mixtures spread all over the cake to make it more
appealing. Though icings and frosting serve the same purpose on cakes, they are
different in their respective preparations and ingredients.

Types of Frosting

1. Uncooked icing is a mixture made by creaming butter, sugar, small amount

of liquid and flavoring. It is also known as butter icing.

2. Cooked frosting is a combination of sugar and liquid. It is cooked like candy

and requires some attention to temperature . A good example of cooked
frosting is fudge frosting.

An icing is either a fluffy or thin mixture. Fluffy icing is a cooked sugar

mixture containing egg whites or yolks, stiff enough to spread in swirls on cakes.
Thin icing contains only sugar and liquid, cooked or simply spread with a plastic
brush.

A frosting is a thick mixture which is either cooked or uncooked, used only on

cakes.

65
Fudge - Type Icing

Fudge icings are rich cooked icings. They are heavy and thick, and may be
flavored with a variety of ingredients used on cupcakes, layer cakes, loaf cakes and
sheet cakes.

Fudge icings are stable and hold up well on cakes and in storage. Stored
icings must be covered tightly to prevent drying and crusting.
To use stored fudge icing, warm it in a double boiler until soft enough to
spread.
Fudge-type icings do not necessarily contain chocolate. Plain white fudge
icings may be flavored with vanilla, almond, maple, coffee or other desired
flavoring.

Tips on how to frost a cake

Frosting maybe applied whether a cake is warm or cold. If warm, frosting
should be thicker.

 Trim cake if necessary to make it smooth and symmetrical.

 Remove all loose crumbs.
 Place cake on a smooth, flat surface.
 Frost either top or bottom as desired.
 Apply frosting when cold so that it will hold its shape. If too soft, it will
run off and tend to seep into the cake.
 Place enough frosting on the center to cover the cake top and spread to
the edges with one stroke of spatula.

Design for Cake Tops

66
SELF–CHECK
Direction: Answer the following questions. Write your answer in a sheet of paper.

1. Enumerate and identify the different types of frosting.

2. What are the tools for cake decorating?

REFERENCES:

Dora S. Lewis, et.al, FAMILY MEALS AND HOSPITALITY, Copyright 1955,

pp276 – 285

Maria Teresa G. Sandoval, CULINARY ARTS 1 AND 2, Copyright 1993

pp38 – 39

Wayne Gisslen, PROFESSIONAL COOKING SIXTH EDITION, Copyright

2007, p. 956

ACTIVITY SHEET 3.1

BUTTER FROSTING

Ingredients:
¼ cup butter or margarine
2 cups confectioner's sugar, sifted
1 tsp vanilla
Pinch of salt
3 tbsp cream or top milk
For chocolate flavor (optional)
2 squares chocolate melted

Procedure:
3. Line the top of the double boiler with waxed paper, add the chocolate, place
over hot water to melt and remove from the paper with spatula.
4. Cream the butter until fluffy, gradually add 1 cup of sugar, then the vanilla,
chocolate (if used), salt, cream and the remaining sugar. Blend well. If
needed, add a little more cream to obtain a consistency suitable for easy
spreading.

ACTIVITY SHEET 3.2

CARAMEL FUDGE ICING

Ingredients:
3 lb brown sugar
1 ½ pt milk
12 oz butter or shortening
¼ tsp salt
1 tbsp vanilla

67
Procedure:
1. Combine the sugar and milk in a saucepan. Bring to a boil, stirring to
dissolve the sugar. Using a brush dipped in water, wash down the sides
of the saucepan to prevent sugar crystals from forming.
2. Boil the mixture slowly, without stirring, until it reaches 240°F (115°C).
3. Pour the mixture into the bowl of a mixer. Add the butter nd salt. Mix
in with the paddle attachment.
4. Turn of the machine. Let the mixture cool to 110°F ( 43°C ).
5. Add the vanilla and turn the machine on low speed. Beat the icing until
it is smooth and creamy in texture. If it is too thick, thin it with a little
cream.
6. Spread on cooled cake while the icing is warm, or rewarm it in a double
boiler.

SELF-CHECK
Direction: Decorate the cake which you prepared using the cooked and uncooked
frostings following the procedure you have studied. Your work will be
evaluated on the basis of the following criteria:

Correctness of procedure - - - - - - - - 30%

Quality Texture - - - - - - - - 20%
Appearance - - - - - - - - 15%
Flavor - - - - - - - - 15%
Sanitation - - - - - - - - 20%
TOTAL 100%

RESOURCES:

tools, equipment, and utensils

supplies and materials
ingredients for butter frosting and caramel fudge
baked cake

REFERENCES:

Dora S. Lewis, et.al, FAMILY MEALS AND HOSPITALITY, Copyright 1955,

pp276 – 285

Maria Teresa G. Sandoval, CULINARY ARTS 1 AND 2, Copyright 1993

pp38 – 39

Wayne Gisslen, PROFESSIONAL COOKING SIXTH EDITION, Copyright

2007, p. 956

68
LESSON 4

PRESENTING CAKES

INTRODUCTION

The lesson deals with the presentation of cakes in accordance with

customers’ expectations and established standard procedure.

ASSESSMENT CRITERIA

1. Cakes are presented in accordance with customer's expectations and

established standards and procedures.
2. Qualities of the products are maintained in accordance with established
standards and procedures.
3. Cakes are marked cut or portion-controlled to minimize wastage in
accordance with enterprise specifications and customer procedures.

DEFINITION OF TERMS

portioning - to divide into or distribute in portion or shares.

cut – to divide with or as if with sharp-edged instrument

INFORMATION SHEET 4.1

The palatability of a cake is often enhanced by its presentation. If a cake is

beautifully frosted and decorated then it becomes more appealing.

Presentation of Cakes

Layered cakes can be presented on pedestal covered with fresh flowers

strategically placed around the base. This can even be the center piece for your
table.

Cut/Portioning of Cakes

 The art of cake-cutting requires great care and skill to ensure no party is
left feeling cheated and envious. The best way to avoid being blamed for
other people's cake cutting mistakes is to provide your customers with cake
cutting instructions together with the cake.
 When cutting a cake two people are always better than one especially for
larger and more complex cakes. As one distributes the cut slices the other
can concentrate exclusively on the cutting.
 You need a clean damp towel to wipe the knife every few slices. If the knife
gets too sticky the cake slices will become ragged and untidy on the edges,

69
 in some cases the cake slice will end up on the plate in a shapeless mound
of crumbs.
 For larger cakes with tiers and separators you need to have enough room to
rest all the inedible equipment as you go along.

Cake Portions Servings Chart

Sponge Chocolate ( Sponge Chocolate (

Size ( inches) Round ) Square )
No. of Servings No. of Servings
6” 12 20
8” 20 25
10” 40 50
12” 60 70
14” 80 95
6” 110 128
18” 140 162
20” 160 200
22” - 220
24” - 240
1 meter 500 700

Cake cutting Guides

70
SELF –CHECK
Direction: Present the cake that you prepared. Be sure that it can catch everyone’s
attention with its beauty and elegance.

RESOURCES:
tools and equipment
supplies / materials
prepared cakes
plates
bread knife

REFERENCE:

http:www.thecakestore.co.uk/catalog/cakeportions.html

www.yourcakebusiness.com/cakecutting.htm

Gisslen, Wayne; PROFESSIONAL COOKING , 2007 PP. 960

71
LESSON 5

STORING CAKES

INTRODUCTION

The lesson deals with the proper storage of cakes.

ASSESSMENT CRITERIA
1. Cakes are stored in accordance with established standards and
procedures.
2. Storage methods are identified in accordance with product specifications,
established standards and procedures.

DEFINITION OF TERMS

moisture – proof wrap - includes plastic wrap, plastic bag, sealed plastic
container.
stale - hard, musty, or dry from being kept too long.

INFORMATION SHEET 5.1

Proper Storage of Cakes

After cooling, cakes should be stored in the refrigerator in moisture proof

wrappings. Cakes stale quickly and should be eaten promptly. Cakes may be frozen
in moisture proof wrap and kept for several months.
Cakes with butter icing must be wrapped and refrigerated. For longer
storage, cakes may be frozen but should be wrapped properly in moisture and
vapor-proof materials.

Storage Time for Cakes

Refrigerator Freezer
Product
(35-40ºF) (0ºF)
Frosted baked cakes - 2 - 4 months
Angel cakes - 6 – 12 months

Not necessary to refrigerate unless product will be used within 4 to 5 days or within
the time recommended on the package.

72
Things to remember:

Recommended serving
Product Overnight storage
temperature
Cakes with butter Keep at room Cover the cake with plastic
cream temperature for a wrap and store in the
minimum of 60 to 90 refrigerator.
minutes and maximum
of 4 hours before
serving.
Cup cakes, flat-beds, Keep at room Loosely cover with plastic
crunchy feet with butter temperature for 15 to 30 cup and store in refrigerator.
cream and crunchy feet minutes before serving.
fruit tarts

SELF-CHECK
Direction: Visit a cake shop and take note of the following:
a. list names and types of cakes
b. expiration dates
c. wrappers

RESOURCES:
equipment:
synthetic Materials:

REFERENCE:

Sonia Y. De Leon, Ph.D., et.al., BASIC FOODS FOR FILIPINOS, Copyright

1999, pp206-207

73
 Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: PREPARE SANDWICHES ( HOT AND COLD )

Module Title: Preparing Sandwiches ( Hot and Cold )

Module No.: 4
Nominal Duration: Hrs.

74
 PREPARE SANDWICHES ( HOT AND COLD )

Module Title: PREPARING SANDWICHES ( HOT AND COLD )

Module Introduction

The module covers the knowledge, skills, and attitudes required in preparing
a variety of sandwiches in a commercial kitchen or catering operation.

Expected Outcome

After completing this module, you should be able to:

1. prepare and present a variety of sandwiches

2. store sandwiches

PRE-TEST
Direction:: Choose the letter of the correct answer and write it in your
answer sheet.
1. What kind of baked product can be filled with cheese, egg, butter,
hotdog, and the like?
a. biscuit
b. bread
c. cookies
d. pastries

2. What are the ingredient/s placed between the slices of

bread or pastries?
a. frosting
b. fillings
c. icing
d. toppings

3. What type of bread is used for sandwiches?

a. loaf bread
b. raisin bread
c. wheat bread
d. rye bread

4. Which of these ingredients are used for fillings?

a. egg and cheese
b. jellies and marmalade
c. meat and fish
d. all of the above

5. Which of the following types of sandwiches is grilled before serving?

a. cream sandwich

75
 b. hot sandwich
c. wheat meal
d. sliced white sandwich

6. Which of the following types of sandwiches is served right from the

pantry?
a. cold sandwich
b. hot sandwich
c. regular sandwich
d. special sandwich

7. What makes a sandwich look appetizing?

a. filling
b. bread
c. garnishes
d. trimmings

8. Which of the following processes uses the dry heat?

a. baking
b. boiling
c. simmer
d. steaming

9. What cooking tool is appropriate in serving hot sandwiches?

a. tray
b. bowl
c. basin
d. service ware

10. What makes a sandwich a favorite snack food?

a. easy to prepare
b. delicious
c. common Filipino food
d. affordable

76
LESSON 1

PREPARING AND PRESENTING A VARIETY OF SANDWICHES

INTRODUCTION

The lesson deals with the preparation and presentation of a variety of

sandwiches, the selection of the types of bread to be used, the use of appropriate
combination of ingredients and the presentation of sandwiches.

ASSESSMENT CRITERIA

1. Varieties of sandwiches are prepared based on appropriate

techniques, in accordance with enterprise standards.
2. Suitable bases are selected from different types of breads.
3. Sandwiches are produced using appropriate ingredients to an
acceptable enterprise standard, ensuring:
 Neatness of presentations
 Appropriate combination of ingredients
 Precise and uniform cut of ingredients
 Uniformity of size and shape
 Attractiveness of service ware and garnishes.
4. Appropriate equipment are selected and used for toasting and heating according to
enterprise procedures.
5. Sandwiches are sequentially prepared, and presented within the required time frame
and according to customers' request.
6. Sandwiches are presented attractively using suitable garnishes and service wares.

DEFINITION OF TERMS

sandwich – one or two pieces of bread with a filling like cheese, chicken, egg,
hamburger, hotdog and certain spread like liver potted meat or peanut butter.
filling – mixture of ingredients placed between the slices of bread.
loaf – a term used to describe slices of bread.
jelly – the coagulated gelatinous juice of fruit cooked with sugar.
jam – chopped pulp of fruit cooked with sugar.
dice – food cut into small cube
bake – to cook by dry heat in an oven.
grill – to cook food over direct heat using a grill pan.
fry – to cook food in a small amount of fat.
gluten – protein found in flour.
spread – holds the filling in a sandwich.

77
INFORMATION SHEET 1.1
Sandwiches

Sandwiches come in different shapes and colors; and are served in a variety
of ways.

Varieties of Sandwiches

Hot Sandwich
 Regular - these are slices of bread with fillings such as peanut butter and
jelly, cheese or meat, egg or tuna, toasted and served.
 Grilled – these are sandwiches whose sides are spread with butter and
brown in special griller.
 Fried – it is a piece of bread soaked in egg and milk and fried in a non-stick
pan.
 Open-faced sandwich – consists of a slice of bread, topped with desired kind
of fillings.

Cold Sandwich
 Regular – Two slices of bread with fillings such as butter, cheese pimiento,
jam, and jellies.
 Multi-decker or club sandwich – A multi-layered sandwich with fillings in
between.
 Pinwheel, domino or checkerboard sandwiches – Fancy-
cut sandwiches usually served as appetizers.
 Filled rolls, foccasia or pitta bread – These are flavored breads
served with dips.
 Ethnic bread- dark rye and unleavened bread.

Techniques for Making Sandwich

 Layering - this is done by placing in layers over or under another bread

 Piping - trimming edges of the bone
 Portioning - dividing the pieces of bread into serving sizes
 Molding - forming the bread into desired shapes

Type of Fillings

 Dry fillings refer to ingredients such as sliced or cooked meat, poultry, and
cheese.
 Moist fillings refer to ingredients mixed with salad dressing or mayonnaise

Types of Bread Used for Sandwiches

 Yeast bread – leavened by yeast and baked

o loaf bread
o whole wheat bread
o rye bread

 Quick bread – leavened by chemical leaveners and steam, not by yeast, no

fermentation time is necessary.
o raisin bread
o bread laced with candied fruits

78
Ingredients Used for Sandwich Fillings

 Meat – beef, chicken, pork

 Fish/Shellfish meat
 Eggs
 Cheese
 Jellies
 Butter
 Mayonnaise

Vegetables used for garnishing

 cucumber
 tomato
 onion
 cabbage
 parsley
 celery
 bell pepper
 lettuce
 edible flowers

Tools, Utensils, and Equipment

 bread toaster
 bread knife
 container for filling
 tray
 strainer
 oven
 spatula
 molder

SELF–CHECK

Direction: On a separate sheet, answer the following:

1. What is a sandwich?
2. How do sandwiches vary?
3. What are the different types of bread used in making sandwiches?
4. What are the different ingredients used for sandwich fillings?

REFERENCES:

Leticia S. Navarro, Jesusita D. Icasiano, Josephine de Guzman,

HOMEMAKING FOR YOU AND ME (FOODS AND NUTRITION),pp. 6-10

Mary Fray Ray, Evelyn Jones Lewis, EXPLORING PROFESSIONAL

COOKING, REVISED, pp.188-189

ACTIVITY SHEET 1.1

79
Hot Sandwich

GRILLED CHICKEN AND APPLE SANDWICH

Ingredients:

12 oz. can dark and light chicken meat, drained

½ c mayonnaise
1 tbsp. lemon juice
1- ½ c. cheese, grated
2 stalks celery, chopped
1 apple, finely chopped
½ c. grated carrot
12 slices whole wheat bread
2 tbsp. butter

Procedure:

1. In a small bowl, mix the first six ingredients except cheese.

2. Spread filling, and then cover with another slice of bread.
3. Spread the other side with butter.
4. Grill the sandwiches over medium heat, turning once, until cheese melts.
5. Next, toast them on dual contact-indoor grill for 3-5 minutes until brown.
Serve with garnishes.

ACTIVITY SHEET 1.2

GRILLED TUNA MELTS

Ingredients:

6 oz. can chunk tuna, drained

4 slices of cheese, diced
1 tomato, sliced
1 tbsp. butter

Procedure:

1. Mix tuna, mayonnaise and cheese in a small bowl.

2. Spread the mixture on bread, top with tomatoes then cover with another
slice of bread.
3. Spread butter thinly on the other side of the sandwich. Preheat two-sided
indoor grill.
4. Grill sandwiches for 2-4 minutes until golden brown. Serve with garnishes.

80
ACTIVITY SHEET 1.3

CLUBHOUSE SANDWICH
Ingredients:

2 eggs, beaten
1/8 tsp salt
dash, powdered black pepper
1 tbsp margarine
8 slices loaf bread, large
1 tbsp mayonnaise
6 slices ham, pan fried
1 large tomato, cut in 6 slices
6 strips bacon, fried to crisp
2 c potato chips (siding)

Procedure:

1. Season eggs with salt and pepper. Melt margarine in a non-stick frying pan
or skillet.
2. Immediately pour in the beaten egg and scramble until moist but already
coagulated. Do not overcook the eggs. Set aside.

To assemble:
1. Toast the 8 bread slices. Place 4 slices of bread on a clean work surface.
2. Spread 1 tbsp mayonnaise on bread tops. Layer alternately 3 slices of ham, half
portion of tomatoes and 3 strips of bacon in between 3 slices of bread.
3. Top with the remaining fourth sliced bread. Place frilled toothpicks on all four
sides of the sandwich.
4. Cut the sandwich from corner to corner into four triangles. Each triangle should
have a toothpick through the center to hold it together.
5. Repeat the procedure with the remaining slices of bread and filling.
6. Place on a plate with the points up and serve with potato chips of your choice
for accompaniment.

ACTIVITY SHEET 1.4

BACON, LETTUCE, AND TOMATO SANDWICH

Ingredients:

12 strips bacon
8 slices bread
1 cup mayonnaise
4 lettuce leaves
2 big tomatoes, sliced in rings

Procedure:

1. Cook bacon in its fat. Drain on paper towel. Set aside.

2. Lay the bread on a plate and spread over with mayonnaise.

81
3. Place lettuce leaves on top of each bread followed by 3 strips of bacon. Top with
tomato slices.
4. Cover the bread with the other bread. Wrap and refrigerate.

SELF-CHECK

Direction: Prepare a variety of sandwiches using the suggested standard recipes.

RESOURCES
tools and equipments
ingredients for Hot and Cold Sandwiches

REFERENCES:

Leticia S. Navarro, Jesusita D. Icasiano, Josephine de Guzman,

HOMEMAKING FOR YOU AND ME (FOODS AND NUTRITION),pp. 6-10

Mary Fray Ray, Evelyn Jones Lewis, EXPLORING PROFESSIONAL

COOKING, REVISED, pp.188-189

LESSON 2

STORING SANDWICHES

INTRODUCTION

The lesson deals with the storage of sandwiches in accordance with the
sanitary practices when handling food, using appropriate containers, wrappers and
packaging materials and following the different techniques in keeping the shelf-life
of sandwiches.

ASSESSMENT CRITERIA

1. Sandwiches are stored hygienically within proper temperature based on

enterprise standards.
2. Sandwiches are kept to maintain quality based on appropriate conditions
and standard operating procedures.

82
DEFINITION OF TERMS

hygiene – the sanitary practices and cleanliness.

sanitation – the application of measures designed to protect public health.
chill – to refrigerate to reduce the temperature of food.
cold storage – the process of preserving perishable food on a large scale by
means of refrigeration.
frozen – state of water in the food from liquid to solid ice.
contamination – the state of being contaminated or polluted.
perishable – liable to fast decay or decomposition.
spoilage – the process of decay in foods caused by bacteria or fungi.
biodegradable – capable of being broken down.

INFORMATION SHEET 2.1

Storing sandwiches is one of the most important activities after preparation.

They should be kept properly to avoid spoilage.

Sanitary Practices when Handling Food

1. Working Area
 See to it that physical equipment and layout are conducive to
sanitary practices.
 Clean floors, ceilings, counters, tables and chairs regularly.
 Eliminate insects and rodents from the food area.
 Maintain adequate employer-supervision and a constant program
of education in sanitation for food service workers.
 Make sure that food service employees are in good health and are
not carriers of communicable diseases.
 Provide employees with regular education on food service
sanitation.
 Be concerned with your personal hygiene
 Wear clean and washable clothes everyday.

2. Food
 Handle, store, and refrigerate food properly to prevent spoilage and
contamination
 Wash and sanitize utensils and equipment.
 Keep off hand contact with ingredients and food to a minimum.
 Stay away from the food laboratory when you are ill.
 Store food and ingredients properly. Check if your storage areas are
clean.
 Control microbial spoilage of prepared and cooked products. The
major causes of food spoilage are fungi, bacteria, and yeast.
 Safeguard the food during distribution and service.

Storing Techniques
 Wrap - drawing, folding, or winding around to cover.
 Packaging material - these are used for making packages.

83
  Cold Storage - a process of preserving perishable food on a large scale
by means of refrigeration.
 Chill - to refrigerate or reduce the temperature of food.
 Freezing - applying low temperature that changes the state of water in
the food from liquid to solid ice.
 Refrigerate - to keep cold or to cool.

Tools and Equipment

Tools
 tray
 bread knife
 spatula
Equipment
 chiller
 refrigerator
 freezer
Materials for Packaging
 1 wrapper
 container
 sandwich packaging
 Kraft sandwich wedge
 plain white sandwich wedge
 cardboard sandwich wedge with heat seal lid
 square sandwich film wrap
 greaseproof food wrap
 bagel wrap
 Ziplock plastic bag baggie sandwich bag

SELF-CHECK
A. Direction: On a separate sheet of paper, answer the following questions:
1. Why are sandwiches considered as popular snack food?
2. Why do we need to store sandwiches properly?
3. What are some techniques in storing sandwiches?

B.Direction: Prepare sandwiches using different packages or containers and

apply sanitary practices.

REFERENCES:

Avelina T. Llagas, Pacita N. Andres, Juanito L. Prospero, Aida T. Galura,

HOME TECHNOLOGY FOOD MANAGEMENT AND SERVICE I,
pp.62-63

Jun B. Principe, Corazon A. Garcia, Carlo S. Asuncion, Cresencio M.

Viernes, Trinidad S. Flores, TECHNOLOGY AND HOME ECONOMICS III, pp.
38-39

84
 Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: PACKAGE PREPARED FOOD STUFF

Module Title: Packaging Prepared Food Stuff

Module No.: 5
Nominal Duration: 40 Hrs.

85
 PACKAGE PREPARED FOOD STUFF

Module Title: PACKAGING PREPARED FOOD STUFF

Module Introduction

The module covers the skills, knowledge, and attitudes required in packaging
prepared foodstuffs. It includes storing and transporting of foods.

Expected Outcome

After completing this module, you should be able to:

1. ensure the suitable packaging, storing, and transporting of food
2. select appropriate packaging materials for specific foodstuff
3. package food according to needs.

PRE-TEST
DIRECTION: Choose the letter of the correct answer to complete the
sentence and write it in your answer sheet.

1. The art, science, and technology of preparing foods for transport and sale
is________
a. containerization
b. food packaging
c. food produce
d. harvesting

2. The following micro- organisms except one best thrive in high moisture

a. bacteria
b. botulinum
c. molds
d. yeast

3. What package is used for transporting bulk products?

a. containerization
b. primary
c. secondary
d. tertiary

4. The process in which foods change in texture, flavor, odor, and color
a. bacterial changes
b. chemical changes
c. mechanical changes
d. microbial changes

5. This simply indicates the inverse amount of hydrogen available

in the food system
a. fat content
b. initial microbial food

86
 c. moisture content
d. pH of food

6. This term refer to packaging in large standardized containers for

efficient shipping and handling
a. aseptically
b. bulk
c. containerization
d. packaging

7. Which of the following flexible packaging is made from

wood pulp?
a. cellophane
b. glass
c. metal
d. paper

8. Packaging material which is made from limestone, sand, soda

and ash.
a. cellophane
b. glass
c. metal
d. paper

9. A thin and transparent material that is made of cellulose and

contains variable amount of water and softener.
a. cellophane
b. glass
c. metal
d. paper

10. This packaging material is man-made polymers of very high

molecular weight.
a. cellophane
b. glass
c. metal
d.plastic

87
 LESSON 1

ENSURING THE SUITABLE PACKAGING, STORING, AND

TRANSPORTING OF FOOD

INTRODUCTION

The lesson deals with ensuring suitable packaging, storing, and transporting
of food. It includes hygienic practices and food safety regulations on the storage
and transportation of food.

ASSESSMENT CRITERIA

1. Food is packed according to quality, shelf-life, microbial condition, and

portion control considerations

DEFINITION OF TERMS

containerization – the method of packaging in large standardized containers

or efficient shipping and handling of goods
bulk – size, mass or volume of large goods large
aseptically – free of pathogenic micro organism hazards a possible sources
of danger
.
INFORMATION SHEET 1.1

Food Safety on Storing and Transporting Foods

Food Packaging has been defined by Paine (1962) as the “art science and
technology of preparing goods for transport and sale”. More specifically, it is a way
of making sure that a product reaches the end user in good condition at the least
cost. In effect, a packaging material provides the means of transporting a product
from one place to another with maximum protection at the least cost. With this in
mind, one may note, that in agricultural nations, the first function of packaging lies
in its ability to contain agricultural products from the time of harvest to the point of
use by the consumer. Basic knowledge of food packaging would at once appear
most important. Post harvest handling, which includes choice of packages, plays a
major role in the quest for maximum utilization of farm produce. For example fruits
as sensitive as strawberries need very protective containers from the time of
harvest to the time they are packaged for sale. They need effective protection which
is generally true for most fruits and vegetables as it is known that much farm
losses are traceable to poor handling and containerization in the farm site.

A package is expected to perform three major functions:

1. To contain - during harvest time, packages could mean crates, baskets,

boxes and the like to contain the farm produce in bulk. These are also

88
 necessary to allow for stacking the products in their containers for storage at
the warehouse or while awaiting transport, distribution or actual use. At the
food processing plant, the function of the package changes from concern
mainly with bulk containers to unit packs. Users of food products for
household consumption may need the goods in smaller packages.
Consumers generally have varied volume requirements for food products.
Hence, packages are made to fit their need by allowing them to contain
different quantities of food.
2. To protect - when rough handling of perishable foods are minimized, speed
of deterioration slows down. This is clearly observed with the farm products
which have been given effective protection through proper use of the right
containers.
3. To help sell- consumers get attracted first to beauty, novelty or additional
utility of packaging materials. Many chocolate candies outsell each other
through their package presentations. The package itself helps in product
promotion. The more attractive it is, the greater the chances it will be
noticed.

Storing and Transporting of Food

The following are important things to consider when storing and transporting
food:

a. the hazards of loading and unloading

b. the movement of vehicles
c. the warehousing methods and the environmental conditions like
relative humidity and temperature changes.

Food is packed in terms of quality, shelf life, microbial condition

and portion control. Spoilage of food is caused by poor packaging of food.

a. pH of food- This simply indicates the inverse amount of hydrogen ion

available in the food system. This is oftentimes associated with acidity of
food. Thus, foods with high amounts of hydrogen ion have low pH and this is
considered to have acidic taste. For instance, green mangoes have generally
lower pH (Ph below 4.0) and therefore have high acidity.

b. Moisture content – This is related to the physical state of the food itself.
Products with very high moisture could be those in liquid form, while those
with very low free moisture could be dried or frozen. This product component
is very important relative to food spoilage. The higher the moisture content,
the greater the chances for microbial growth and chemical changes.

c. Amount and nature of fat content – The chemical processes also

accelerate breakdown of fats on food. Thus, products with high fat content
like oils, butter, soft cheese, fried foods and the like tend to spoil fast when
inadequately packaged. Exposure to the atmosphere causes rapid oxidation
breaking down the fat into free fatty acids in food. The faster the breakdown,
the greater the chances of development of rancidity.

89
 d. Enzyme system – These are chemical processes like fermentation and
hydrolysis which occur in high moisture food, especially in the presence of
oxygen of ambient tropical temperature. When foods undergo these
processes, they change in texture, flavor, odor and color. Under these
conditions, the product may already be considered spoiled.

e. Initial Microbial load – This means that micro-organisms thrive best in

high moisture foods like molds, yeast, and bacteria they grow faster in food
with the high moisture content.

A package can be classified according to its use as follows;

As a primary package – This type of package is meant to directly contain the

product. Hence, it gets in direct contact with the goods. Thus, this
package is expected to meet all the requirements for the safety and
protection of the consumers like tetra packs or canned food packages

As a secondary package – This is utilized to contain a specified number of unit

packs. Thus, it may contain a dozen tetra packs or 2 dozens of tin cans or a
gross of candies and so on. Its major function is to allow for the unit packs
to be carried in bulk.

As a tertiary package – When transporting in bulk, the secondary package may

have to be packed again for greater protection and for bulk transfer. Use of
tertiary package is normally for bulk transport or storage in large
warehouses.

SELF-CHECK

Direction:
1. Present/demonstrate classification of food packaging:
 primary
 secondary
 tertiary

2. Prepare a report on how to pack food according to the criteria in food packaging

RESOURCES
supplies and material
equipment

REFERENCE

Gatchalian, M. M. De Leon, S.Y., Introduction to Food Technology

pp. 336-374

90
LESSON 2

SELECTING APPROPRIATE PACKAGING MATERIAL TO SPECIFIC

FOODSTUFF

INTRODUCTION

The lesson deals with selecting packaging appropriate to different food items.

ASSESSMENT CRITERIA

1. Packaging is performed according to food safety requirements and

regulations.
2. Packaging materials and methods for different food items are selected and
used.

DEFINITION OF TERMS
compatible – capable of existing or functioning well with another
lump - an irregularly- shaped mass or piece
impermeable – impossible to spread or pass through

.
INFORMATION SHEET 2.1

Requirements for packaging

There are a number of packaging materials available to the manufacturer. In

choosing the right materials, it would be wise to consider the requirements for
packaging of food.

The packaging must be simple and expensive

Packaging is added cost to the product; hence, its cost should be compatible
with the value of the product. Also, bear in mind that the consumer is usually
interested only in the product and not in its package.

It must preferably be transparent and have glossy surfaces to attract

consumers
Consumers prefer to see what they are buying, otherwise, they would think
that they are being cheated. Hence, products which are sensitive to light should be
packed in transparent material. Foods which are rich in fat may be wrapped or
contained in materials which are not transparent.

It must have control over transfer or moisture

Flour mixes or soup mixes must be packed in a material that does not allow
entry of water vapor from the atmosphere to prevent lumping or caking. Some foods
are allowed to escape their moisture first before packaging to avoid sweating and
condensation of water vapor.

It must have control over transfer of other gases/vapors

91
 Fruits and vegetables continue to respire after harvest. Respiration is a
process where they give up oxygen which may result to fermentation. Too high
concentration of carbon dioxide may injure fruits. In some instances, where the
packaging material does not allow adequate gas transfer, it may be perforated.

It must protect the food from crushing

This is particularly important for the shipping of secondary container.

It must not contain any toxic constituents. This is especially important if the
material comes in direct contact with the food.

It must be able to withstand a wide temperature range in storage and use

Frozen foods must be packed in material that can tolerate storage
temperature of 18% or lower.

Characteristics of Different Packaging Material

Flexible packaging material

Cellophane - is a thin and transparent material that is made of cellulose

and contains variable amount of water and softener. Cellophane is used
to wrap baked good confectionary, snack foods, processed meats, coffee
and tea, pasta products and wet produce

Plastics – are man-made polymers of very high molecular weight.

Because of their excellent physical properties (e.g. strength and
toughness), flexibility, light weight and resistance to cracking, plastics
have found wide applications in the food industry. The basic polymer
material with the necessary additives can be converted into various
forms: films, trays, tubs, pouches, sachets, blister packs and shrink
wraps.

Paper and paperboard are materials made from wood pulp. The
former is usually thinner than the latter and possesses less rigidity and
strength, and is more flexible. Initially, paper was only used for dry
foods because it could not retain its strength under wet conditions.
Nowadays, technology has improved its manufacture which made it
resistant to moisture, gases and grease.

Rigid packaging materials – the word rigid connotes hardness and inflexibility. It
describes those packaging materials which are preformed, generally cannot be
folded and has a definite volume for its content.

They are classified as follows:

 Glass is made from limestone, sand, soda, and ash. These components are
melted together at a room temperature of about 1527.8˚C (2800 ˚F) in a very
large surface. Glass is chemically inert that it does not react with the food.
Once sealed, it is impermeable to moisture and gases. It may also be
reclosed after opening.
 Metal such as tinplate and aluminum belong to this group. Tin cans are not
as chemically inert as glass containers. They can corrode in time and impart
a “thinning flavor and an off-color to food. Tin cans are lighter than glass
containers. They are not prone to thermal shock. Upon sealing, it is

92
 impossible for gases and moisture to enter. Aluminum on the other hand, is
widely used as cans, as foil wrapper for dairy products (butter, chesse) and
chocolate, as a component of laminates and as tubes. An aluminum can is
lighter in weight than a tin can. Aluminum is non-toxic and is a good barrier
to light, gas, moisture and odors.

SELF-CHECK
A. Direction: On a separate sheet of paper, answer the following questions:

1. What are the types of packaging materials?

2. Identify the characteristics and uses of packaging materials.

B. Directions:
1. Present different types of packaging materials.
2. Identify the characteristics of each type.

RESOURCES:

supplies and materials

REFERENCE

Gatchalian, M. M. De Leon, S.Y., Introduction to Food Technology

pp. 336-374

LESSON 3

PACKAGING FOOD ACCORDING TO NEEDS

INTRODUCTION

The lesson deals with packaging food according to needs.

ASSESSMENT CRITERIA

1. Food is packaged in compliance with hygiene, occupational health, and

safety and local health regulations.
2. Environmental requirements for food packaging area are observed.
3. Appropriate packaging procedures are adopted according to enterprise
specifications.
4. Food is labeled according to Philippine Packaging Regulations.

93
DEFINITION OF TERMS

sturdy – to have to put physical strength into something

hazard - is generally anything that can hurt you or make you ill

INFORMATION SHEET 3.1

Some suggestions on how to store and transport food safely and hygienically:

a. Use clean and sturdy wooden pallets. Stack the cartons on

the pallets properly.
b. Improperly or disorganized stacking may cause uneven distribution of
weight that may damage stocks.
c. Stack cartons tightly to avoid unnecessary movement inside the truck
during transport. In joint shipment with other products like canned
goods, stack the cartons on top.

Designing a Package for Food

When designing a package for food one has to consider three things about
the food product:

Product properties - consider the factors of potential “damageability” of the

product to be packaged.

Method of distribution – consider the

 hazards of loading and unloading
 movement in vehicles
 warehousing methods
 environmental conditions like relative humidity and temperature
changes.

SELF-CHECK
A. Direction: On a separate sheet, explain clearly and briefly the following:

1. What are the hygiene and food safety practices for storing and transporting
food?
2. What is the best functional food packaging design?

B. Direction:
1. Select any topic from the previous lesson for the performance and apply
proper packaging to finished products.
2. What is the best functional food packaging design?

RESOURCES
Supplies and materials

REFERENCES

Gatchalian, M. M., De Leon S.Y.,. INTRODCTION TO FOOD TECHNOLOGY

94
 Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: PREPARE APPETIZERS AND SALADS

(HOT AND COLD)

Module Title: Preparing Appetizers and Salad (Hot and Cold)

Module No.: 6
Nominal Duration: 100 Hrs.

95
 PREPARE A VARIETY OF APPETIZERS AND SALADS
(HOT AND COLD)

Module Title: PREPARING APPETIZERS AND SALADS ( HOT AND COLD )

Module Introduction

The module deals with the skills, knowledge, and attitudes required in
preparing and presenting appetizers and salads in a commercial kitchen or catering
operation.

Expected Outcome

After completing this module, you should be able to:

1. prepare and present a variety of appetizers;
2. prepare and present hot and cold salads and dressings; and
3. store appetizers and salads.

PRE-TEST
Direction: Read each of the following questions carefully and choose the letter of
the correct answer. Write your answer in your test notebook.

1. Which one is suspended in a mixture of two immiscible liquid?

a. appetizer c. salad
b. emulsion d. oil and vinegar

2. Which of the following is used for a salad plants or greens?

a. appetizer c. salad
b. emulsion d. salad dressing

3. Which of the following types of salad dressing is popular on tossed salads?

a. cooked salad dressing c. thousand-island dressing
b. French dressing d. vinaigrette dressing

4. Which of the following types of salad contains one or a combination of fruits

plus a dressing?
a. coleslaw c. high protein salad
b. fruit salad d. vegetable salad

5. Which of the following types of salad is the combination

of vegetables with protein foods?
a. fruit salad c. gelatin salad
b. high protein salad d. vegetable salad

6. Which type of salad dressing is simple and easy to prepare?

a. cooked dressing c. mayonnaise
b. French dressing d. thousand-island dressing

96
7. Which of the following is an emulsion?
a. cooked dressing c. mayonnaise
b. french dressing d. balsamic dressing

8. Which of the following are finger foods?

a. canapés c. salad
b. hors d’ oeuvres d. soup

9. Which are small pieces or portions of highly seasoned food, usually served
before a meal?
a. antipasto c. soup
b. canapés d. salad

10. Which of the following techniques is the most commonly use in storing
salads and appetizers?
a. chilling c. freezing
b. cold storage d. refrigerating

11. Which is used to measure liquid ingredients like water and oil?
a. glass measuring cup c. mixing bowl
b. measuring spoon d. strainer

12. Which of the following are tiny open faced sandwiches, of bite size and
usually high flavored?
a. appetizer salad c. cocktail
b. canapés d. relishes

13. Which of the following appetizers are served between the soup and fish
course?
a. cold hors d’oeuvres c. rich hors d’oeuvres
b. hot hors d’oeuvres d. relishes

14. Which of the following appetizers consists of shrimps, lobsters, fruit and
vegetable juices?
a. canapés c. hors d’oeuvres
b. cocktail d. relishes

15.What kind of appetizers are pickled herring, smoked salmon, chopped

chicken livers and stuffed eggs?
a. appetizer salad c. hors d’oeuvres
b. canapés d. relishes

97
LESSON 1

PREPARING AND PRESENTING A VARIETY OF APPETIZERS

INTRODUCTION

The lesson deals with the identification of ingredients used for appetizers,
classifications of appetizers, equipment used in the production, preparation and
presentation of appetizers attractively according to enterprise standards.

ASSESSMENT CRITERIA
1. Appetizers are produced according to acceptable enterprise standard
using the correct ingredients ensuring:
 symmetry and neatness of presentations
 appropriate ingredients-combination
 precise and uniform cut of ingredients
 attractive service ware and garnishes

2. Correct equipment are selected and used in the production of appetizers.

3. Glazes are correctly selected and prepared.
4. Quality trimmings and other leftovers are utilized where and when
appropriate.
5. Appetizers are prepared and presented, hygienically, logically, and
sequentially within the required time frame.
6. Appetizers are presented attractively according to classical, cultural, and
enterprise standards.

DEFINITION OF TERMS

hors d’ oeuvres-variety of appetizers

cocktail – dish of fruit, shellfish that is served before a meal
relishes – chop pickles
canapés – small pieces of bread filled
glaze – to add luster to a food by coating with syrup

98
INFORMATION SHEET 1.1

Appetizers

Appetizers are small pieces or portions of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite. It gives relish to the food we
eat.

A good appetizer, whether hot or cold should be light and served in small
quantities, Fresh vegetable and salads, fruits, or meat or even fish can be made
into appetizers.

Classification of Appetizers according to Ingredients

Appetizers are classified as cocktail food, appetizers salad, hors d’oeuvres,

canapés and relishes. They usually come in combination of meat, seafood, poultry,
fruit, vegetables and daily products and shell fish. Appetizers can be served as hot
and cold depending on how it is placed in the menu.

1. Cocktail - usually consist of shrimps, lobster, crab meat, shellfish,

fruits as well as fruits and vegetables juices.
2. Appetizer Salads - include pickled herring, chopped chicken livers,
smoked salmon and stuffed eggs.
3. Hors d’eouvres - while often served preceding a meal, they are served
as the food at cocktail parties involving alcoholic beverages.
a. Hot Hors d’oeuvres are served between the soup and fish course.
In today’s shortened menus, they are often served instead of hot
entrée. The size and richness depend upon the composition of
menu. Many hot hors d’oeuvres are suited for serving a small a la
carte dishes, and usually described as hot dish.
b. Cold hors d’oeuvres should stimulate appetite, and therefore
should always be served at the first course in the menu. There are
five types of cold hors d’oeuvres and they are served as follows:
 Plate of Hors d’oeuvres may consist of shrimps, smoked beef,
poached egg, Spanish sardines and lettuce. Sauce can be
served at the side
 Grisson Platter may consist of two kinds of cold meat, such
as ham, smoked beef, peppered ham. Sauce can be served at
the side.
 Hors d’oeuvres Platter. A well presented platter with a limited
choice of simple or more expensive foods. The basic rules is
“small quantity, but big in quality” and at the same time
attractively served. It may consist of shrimps with jelly,
asparagus tip with mushrooms, sardines with onion rings,
tomatoes stuffed with salad and chicken loaf.
 Assorted hors d’oeuvres can be served in special portioned
platters with dishes or even from a serving cart.
 Rich hors d’oeuvres - still a classical form of presentation.
Lobster should always be included. The hors d’oeuvres dish
system in conjunction with a silver platter can be used, but it
is also possible to arrange the center pieces on a silver platter

99
 covered with meat jelly and served with accompaniments in a
small separate bowl or container.

4. Canapés - they are tiny open-faced sandwiches, of bite size and

usually high flavored or tangy.
5. Relishes - this includes carrots and curl lettuce, cucumber sticks,
turnips, horse radish, celery hart, black olives, green olives, peanut,
chips and shrimps cropeck.

Equipment and Tools used in Preparing Appetizers

1. Measuring spoons – are used for measuring dry and liquid ingredients in
small quantity.
2. Measuring cups – are used to measure dry ingredients. They come in
various sizes and volumes.
3. Glass measuring cup – this container is usually transparent. It is smooth
in the inside with the graduation mark on the outside to read. This is
used for measuring liquid ingredients like water and oil.
4. Mixing bowls – these containers have smooth, rounded interior surfaces
with no creases to retain some mixture.
5. Mixing spoon. - is used for mixing ingredients. It is made of wood in
different sizes and different lengths of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator
11. Strainer/colander

SELF-CHECK
Direction: Answer the following questions on a separate sheet of paper.
1. How are appetizers classified?
2. What are the tools and equipment used in preparing appetizers?

REFERENCES

Sandoval, Maria Teresa G., CULINARY ARTS 3 AND 4, Copyright 1993,

pp. 85-86.

De leon, Sonia Y., Ph. D. et al, BASIC FOODS FOR FILIPINOS 3RD EDITION,
Copyright 1999, pp.420-429

100
ACTIVITY SHEET 1.1

GREEN SALAD

Ingredients:
3 cans whole green asparagus, 17 oz
each, vertically packed
lettuce leaves
homemade mayonnaise, or commercial mayonnaise, thinned
light cream
2 hard cook eggs, sieved

Procedure
1. Drain asparagus, trying to keep spears whole.
2. Place lettuce leaves on salad plates and arrange asparagus on lettuce leaves,
or asparagus may be placed in a vegetable bowl.
3. Place a spoonful of mayonnaise over asparagus.
4. Garnish with hard cooked egg
5. Chill before serving.

SELF–CHECK
Direction: Prepare and present Hot Hors d’oeuvres in an attractive manner.

Evaluation Sheet of Finished Product

GENERAL APPERANCE GOOD FAIR POOR

Attractive and appealing to appetite
Good color combination
Ingredients cooked just right
Correct consistency
Appropriate tools and materials
used.
Proper used of table appointments

RESOURCES
equipment
tools and utensils
supplies and materials

REFERENCES

Sandoval, Maria Teresa G., CULINARY ARTS 3 AND 4, Copyright 1993,

pp. 85-86.

De leon, Sonia Y., Ph. D. et al, BASIC FOODS FOR FILIPINOS 3RD EDITION,
Copyright 1999, pp.420-429

101
LESSON 2

PREPARING AND PRESENTING HOT AND COLD SALADS AND

DRESSINGS

INTRODUCTION

The lesson deals with the classification of salads according to use,

ingredients, preparation and presentation of salads, salad dressings, and sauces
according to acceptable enterprise standard. It also deals with the hygiene
principles and practices applied in preparing salads.

ASSESSMENT CRITERIA
1. Suitable ingredients are chosen based on enterprise standards.
2. Salads are prepared using fresh (or in season) ingredients according to
acceptable enterprise standards to maximize qualities characteristics and
taste characteristics and quality.
3. Sauces and dressing suitable to any kind of salad are prepared.

DEFINITION OF TERMS

entree - main course of a meal

diminutive – tiny or small
whet – stimulate
limp – lacking stiffness or rigidity
crisp – firm and fresh
immiscible – not capable of mixing, as oil and water

INFORMATION SHEET 2.1

Salads and Dressing

Today we find salads used as appetizers, main courses, accompaniments to

the entree and as refreshments. As appetizers served at the beginning of the meal,
they feature crisp greens, vegetables, or tart fruits with the added zest of a highly
seasoned dressing. Salads that serve as refreshment are usually made of frozen
fruits or colorful gelatin with fruits. They may be served with small sandwiches or
rolls.

Culinary Terms on Salads

 Salad is a term used for a dish made of salad plants or greens, alone or in
combinations with other food, plus a dressing.
 Salad dressing is usually an emulsion. It contains acid, usually vinegar or
lemon juice, fat, seasonings and sometimes other ingredients.

102
  Emulsion is a mixture of two immiscible liquids which are being suspended
in the other.

Classification of Salads

According to use
a. As appetizer. Ideally, an appetizer salad is light. It must whet rather than
satisfy the appetite. A light tossed salad of greens with French dressing is
recommended.
b. As accessory to the main dish. Salads are most often served as accessory
to the main dish or entrée. A main dish which is relatively light would need a
hearty accompanying salad while a heavy dinner is usually complemented
with a light salad.

c. As main dish. Sometimes a salad is used as a main dish. Salads used for
this purpose are usually heavy. A potato salad with chicken is an example of
this kind of salad.

d. As dessert. Fruit salads or fruit gelatins are usually a favorite dessert

especially in parties or dinners.

According to Ingredients
a. Fruit salads. A fruit salad may contain one or more combination of fruits
plus dressing. The dressing may be made up of evaporated or condensed
milk, whipped cream, cream or cheese.

b. Vegetable salads. Almost all vegetables can be made into salads. Raw
vegetable salads have become popular.

c. High protein salads. These are usually substantial salads that form the
basis for a meal. High protein salads are usually a combination of
vegetables with protein foods such as shrimps, fish, meat, cheese or egg.

Parts of a Plated Salad

1. Base – the underliner like bed of lettuce leaves

2. Body – main part of the salad
3. Garnish – edible decorative item added to salad

Important Factors to consider in Salad Preparation

1. Quality of ingredients. The quality of the salad can be no better than its
ingredients. Quality focuses on freshness, not only in purchasing but also in
preparation.
2. Eye Appeal. It should be attractive, appetizing and tasteful in appearance.
3. Simplicity. This is the basis of real beauty in salad. Don’t overdo by being too
elaborate or by over garnishing. Remember the rule K-I-S- KEEP IT SIMPLE.
4. Neatness. Keep salad neatly placed inside the rim of plate.
5. Contrast of Harmony. Contrast in color for your garnishing can accentuate
the appearance of the salad.
6. Proper Food combinations. Pineapples and coconut go well with chicken but
not compatible with tuna. Choose combination with care.

103
 7. Foods should be identifiable. Taste of the food that you are using as a base
should be identifiable when you taste the salad. In many instances, the
dressing dominates the taste.
8. Keep foods properly chilled. This does not mean ice-cold. Just as fine wine
loses much of its flavor when served too cold, so do salads.
9. Serve hot foods hot; cold foods cold. Cold salads should therefore be served
in cold plates.
10. Keep it clean and crispy. This is done by washing greens in large quantity of
water and drain well. Remove the green from the water and not vice-versa
so as to allow the dirt to settle to the bottom of the container and not back to
the greens.
11. Flavorful. Tempting to the palate. This is particularly important for
appetizers salads. If prepared and presented properly, it will truly be
stimulating to the appetite.
12. Food should be properly drained. Water or excess juices will weaken
dressings and will make your salad look sloppy. Drain all the ingredients
well.
13. Do not overcook food. Over cooking will destroy the color and its vitamins
and minerals as well.

Guidelines for Arranging Salad

1. Keep the salad off the rim of plate.
2. Strive for a good balance of colors.
3. Apply height in arranging ingredients.
4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple.

Types of Salad Dressing

1. French dressing is popular on tossed salads. Thin dressing is simple and easily
prepared. French dressing is the separable liquid food or the emulsified viscous
fluid prepared from edible vegetable oil, specified acidifying agent and
seasonings.
2. Mayonnaise is the emulsified semi- solid food prepared from edible vegetable oil,
vinegar or lemon juice, egg yolk or whole egg and one or more optional
ingredients such as salt, paprika, a sweetening agent and monosodium
glutamate.
3. Cooked dressing. Cooked dressing resembles mayonnaise. The only difference is
that cooked dressing makes use of cooked starch paste to substitute part of the
egg yolk. Commercially made cooked dressing is labeled “salad dressing”.

Salad dressing is the emulsified semi-solid food prepared from edible

vegetable oil, an acidifying agent, one or more of the egg yolk prepared with a food
starch. and cooked or partly cooked starchy paste. Salad dressing may be
seasoned with salt, sugar, mustard, paprika and monosodium glutamate.

Principles and Practices of Hygiene in Preparing Salads and Salad

Dressing

Washing all salad vegetables is important to ensure food safety.

Washing is done in the following manner:

104
 1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter) of
powdered or liquid detergent in 4L (1gallon) of water. Make sure there is no
undissolved powder.

2. Soak the vegetable in this solution for about 1 minute. Ingredients that have
to be peeled should have their skin washed too.

3. Gently rub the vegetable surface with your finger taking care not to break
tissues. Use brush vegetable; pay special attention to the stems, and areas
such as between leaves that usually harbor soil, worms, insects, or tiny
stones.

4. Rinse the vegetables in tap water several times to ensure that no more
detergent or soap remains.

5. The vegetables may further be sanitized in a mild solution potassium

permanganate or hypochlorite by soaking for about a minute, then rinsing
again.

6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a clean

cloth or disposable paper. Make sure that the greens are dry. When greens
are wet and combined with the dressing the moisture will prevent the
dressing from coating the leaves. This makes the dressing very dilute and
tasteless, and reduces the crispness of the salad.

Others wash salad vegetables only in lukewarm water. Cold running water is,
however, preferable.

SELF–CHECK

Directions. Read each of the following items carefully and choose the letter
of the correct answer. Write your answer in your test notebook.

1. A dish made of salad plants or greens, alone or in combination with

other food plus a dressing is called
a. emulsion c. salad dressing
b. salad d. vegetable salad

2. Which of the following salad contains one or more combination of

fruits plus a dressing?
a. coleslaw
b. fruit salad
c. high protein salad
d. vegetable salad

105
 3. Which of the following types of salad dressing is popular on tossed
salad?
a. cooked salad dressing
b. french dressing
c. thousand-island dressing
d. vegetable dressing

4. Which of the following is usually a combination of vegetable with

protein foods?
a. fruit salad
b. high protein salad
c. gelatin salad
d. vegetable salad

5. A mixture of two immiscible liquids, one being suspended in the other

is
a. emulsion
b. salad
c. salad dressing
d. vinaigrette dressings

REFERENCES

De Leon, Sonia Y. Ph.D. Et.al, BASIC FOODS FOR FILIPINOS, copyright

1999, pp. 420-432

Lewis, Dora S., et.al., FAMILY MEALS AND HOSPITALITY,

Copyright 1955, pp. 41-48

ACTIVITY SHEET 2.1

VEGETABLE SALAD
COLESLAW

Ingredients:
1 small firm head of cabbage
1 cup cooked salad dressing
Salt
Olives or tomato wedges for garnish

Procedure:
1. Cut the head in quarters, remove the core.
2. Shred cabbage very finely. Place the shredded cabbage in a bowl of iced water
or with some ice cubes, allow to crisp for 10 minutes, if desired.
3. Drain in a dry towel just before serving. Add enough salad dressing to merely
moisten it and then toss with a fork.
4. Place in the serving bowl. Garnish simply with olives or tomato wedges, if
desired.

106
 This salad is probably the least expensive. It is nutritious and one of the
most popular. It is appropriate to be served with fish and meat, and is just right
with sandwiches.

ACTIVITY SHEET 2.2

FRUIT SALAD

Ingredients:
2 cups unpeeled apples, cubed
1 cup pitted dates
1 cup celery chopped

3 tablespoons lemon juice

½ cup all-purpose cream
Garnish, if desired
¼ cup nuts

Salad greens

Procedure
1. Assemble all utensils and supplies.
2. Carefully wash the celery, apples and salad greens. Refrigerate the salad
greens.
3. Cube the apples in rather large pieces, and cover with lemon juice to prevent
discoloration. Also chop the celery and dates in rather large pieces.
4. Combine the chopped ingredients with the dressing using a fork.
5. If desired, chill the salad in a covered bowl.
6. Serve on crisp salad greens.

This salad is suitable for refreshment plate at a party or for serving lunch or
supper. It may be prepared in advance.

107
ACTIVITY SHEET 2.3
POTATO SALAD

Ingredients:

2.5 kg AP waxy potatoes

375 ml basic vinaigrette
7 ml salt
1 ml white pepper
375 g celery, small dice
125 g onion, chopped finely
500 ml mayonnaise
25 lettuce cups
50 pimiento strips

Procedure:

1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool
enough to handle.
3. Peel the warm potatoes. Cut into ½- in. ( 1 cm ) dice.
4. Combine the dressing, salt and pepper. Add the potatoes and mix carefully to avoid
breaking or crushing them.
5. Marinate until cold. For the purpose of food safety, chill the potatoes in the
refrigerator before proceeding with the next step.
6. If any vinaigrette has not been absorbed by the potatoes, drain it off.
7. Add the celery and onion, mix gently.
8. Add the mayonnaise. Mix carefully until evenly blended.
9. Keep refrigerated until ready to use.
10. Arrange the lettuce as underliners on cold salad plates.
11. Using a No.11 scoop, place a 4- oz ( 125-g ) mound of potato salad on each plate.
12. Garnish each salad with 2 strips pimiento placed crosswise on top.
13. Hold for service in refrigerator.

ACTIVITY SHEET 2.4

FRENCH DRESSING

Ingredients:
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup salad oil

108
Steps in preparation:
1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice, and
dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.

ACTIVITY SHEET 2.5

“MAYONNAISE DRESSING”

Ingredients:
½ teaspoon mustard ½ teaspoon salt
¼ teaspoon sugar pinch pepper
pinch paprika 1 egg
2 cups salad oil 3 tablespoon lemon juice or vinegar

Steps in preparation:
1. Measure seasonings into bowl. Blend, and add egg. Mix well.

109
 2. Gradually add the first ½ cup of the oil, almost drop by drop,
beating well. Then add the lemon juice and the rest of the oil slowly
and continue beating all during these additions.
3. Transfer to the covered refrigerator jar and store.

ACTIVITY SHEET 2.6

COOKED SALAD DRESSING

Ingredients:
3 tablespoons flour
½ teaspoon dry mustard
2 cups milk
1/3 cup vinegar or lemon juice
2 tablespoons sugar
2 teaspoons salt
1 egg
2/3 cup fortified margarine

Steps in preparation:
1. Sift the flour, sugar, salt, mustard, onto the top of a double boiler.
2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk.
3. Cook over low heat until the mixture thickens. Stir constantly.
4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir
occasionally.
5. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked
mixture and cook until well blended.
6. Remove from heat, add butter. While cooling beat with the rotary beater about
twice for improved texture.
7. Cool and store in a covered container.

This type of dressing is easy to prepare for the inexperienced cook.

It is inexpensive and not as rich as mayonnaise.

SELF-CHECK

Direction: Divide the class into three groups. Prepare the types of salads (Group
Activity).

Group I – Vegetable Salad

Group II – Fruit Salad
Group III – High Protein Salad
Standard Score Sheet for Salad

Characteristics Good (5) Fair (3) Poor ( 1 )

Thoroughly chilled
Drained ingredients
Appetizing and attractive
appearance
Pleasant color
Suitable dressing that contributes
flavor

110
RESOURCES:
tools and Utensils
equipment:
supplies and materials

REFERENCES

De Leon, Sonia Y. Ph.D. Et.al, Basic Foods for Filipinos, copyright 1999,
pp 420-432

Lewis, Dora S., et.al., Family Meals and Hospitality, Copyright 1955, pp. 41-48

LESSON 3

STORING APPETIZERS AND SALADS

INTRODUCTION

The lesson deals with storage of salads and appetizers using appropriate
container to maintain freshness, quality, and taste.

ASSESSMENT CRITERIA

1. Appetizers and salads are kept in appropriate conditions based on

enterprise procedures.
2. Required containers are used and stored in the proper temperature to
maintain freshness, quality, and taste.

DEFINITION OF TERMS

chilling - to refrigerate or to reduce the temperature of food.

cold storage - the process of preserving perishable food on a large scale by
means of refrigeration.

INFORMATION SHEET 3.1

Storing salads and appetizers is one of the most important activities

done after preparing them to maintain freshness and avoid spoilage.

Sanitary Practices when storing salads and appetizers

1. Handle the food properly to prevent spoilage and contamination.

2. Wash of utensils and equipment thoroughly.

111
 3. Keep hand contact of ingredients and food to a minimum.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.

Storing Techniques

Storing foods could be done through the following techniques:

1. Refrigerate – to keep food cold or cool.

2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.

SELF-CHECK
Direction: Answer the following questions briefly. Use a separate paper as
answer sheet.

1. What are the sanitary practices to observe in storing salads and

appetizers?
2. Why is proper storing of salads and appetizers advantageous?

Direction: Demonstrate the proper storage of salads.

RESOURCES:
tools and equipment
materials
ingredients use in making appetizers

REFERENCES

Llgas, Avelina I., et al, HOME TECHNOLOGY FOOD MANAGEMENT AND

SERVICE I, pp. 62-63.

KEY TO CORRECTION

Module 1 Module 2 Module 3 Module 4 Module 5 Module 6

1 . b 1 . a 1 . a 1 . b 1 . b 1 . b
2 . a 2 . b 2 . c 2 . b 2 . a 2 . c
3 . d 3 . b 3 . c 3 . a 3 . d 3 . c
4 . b 4 . b 4 . d 4 . a 4 . b 4 . b
5 . c 5 . b 5 . a 5 . b 5 . d 5 . d
6 . c 6 . a 6 . a 6 . a 6 . c 6 . b
7 . c 7 . d 7 . c 7 . a 7 . d 7 . c
8 . d 8 . b 8 . d 8 . a 8 . b 8 . a
9 . d 9 . b 9 . b 9 . d 9 . a 9 . a
10 . b 10 . a 10 . d 10 . a 10 . d 10 . d

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11 . a 11 . c
12 . d 12 . a
13 . a 13 . b
14 . c 14 . a
15 . d 15 . d
16 . b 16 . b
17 . b 17 . a
18 . c 18 . b
19 . d 19 . c
20 . b 20 . d
21 . c
22 . c
23 . c
24 . a
25 . a

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