10

Technology and
nd Livelihood
Education
Home Economics-Bread
Economics Bread and Pastry Production
Quarter 2 - Module 2b
Decorating and Presenting
Pr Pastry
ry Pro
Products

Department of Education • Republic of the Philippines

Technology and Livelihood Education-Home Economics (Bread & Pastry Production)
Grade 10 Alternative Delivery Mode
Quarter 2 - Module 2b: Decorating and Presenting Pastry Products
First Edition, 2020

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Published by the Department of Education-Division of Bukidnon

Development Team of the Module

Author: Josephine H. Rivas

Editors: Grace T. Palahang, PhD; Nanette D. Soriano, PhD
Ma. Nelly M. Vildosola, Estrellita D. Bahalla
Reviewer: Mary Jane R. Cardente, PhD
Illustrator and Layout Artist: Josephine H. Rivas

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10
Technology and Livelihood
Education
Home Economics (Bread & Pastry Production)
Quarter 2 - Module 2b
Decorating and Presenting Pastry Products

This module was collaboratively developed and reviewed by educators from

public schools. We encourage teachers and other education stakeholders to email
their feedback, comments, and recommendations to the Department of Education
at bukidnon@deped.gov.ph.

We value your feedback and recommendations.

Department of Education-Republic of the Philippines

Introductory Message
For the Facilitator:
Welcome to the Technology and Livelihood Education-Grade10 Home Economics
(Bread & Pastry Production) Alternative Delivery Mode (ADM) Module on Decorating &
Presenting Pastry Products!

This module was collaboratively designed, developed and reviewed by educators

from public institution to assist you, the teacher or facilitator in helping the learners meet
the standards set by the K to 12 Curriculum while overcoming their personal, social, and
economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the Learner and Parent:

Welcome to the Technology and Livelihood Education-Grade 10 Home Economics

(Bread & Pastry Production) Alternative Delivery Mode (ADM) Module on Decorating
and Presenting Pastry Products!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner is
capable and empowered to successfully achieve the relevant competencies and skills at
your own pace and time. Your academic success lies in your own hands!

How to Learn from this Module

This module gave opportunity to develop your skills in Decorating and Presenting
Pastry Products according to standard operating procedures, techniques and
knowledge of Bread and Pastry Production. And will also help the learners to move on
to the next important skills for development in Decorating and Presenting pastry
products.

This module has the following parts and corresponding icons:

What I Need This will give you an idea of the skills or

to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to check

what you already know about the lesson to
What I Know take. If you get all the answers correct (100%),
you may decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More skills of the topic. You may check the answers
to the exercises using the Answer Key at the
end of the module.
 This includes questions or blank
What I Have sentence/paragraph to be filled in to process
Learned what you learned from the lesson.

This section provides an activity which will help

you transfer your new knowledge or skill into
What I Can real life situations or concerns.
Do

This is a task which aims to evaluate your level

Assessment of mastery in achieving the learning
competency.

In this portion, another activity will be given to

Additional you to enrich your knowledge or skill of the
Activities lesson learned. This also tends retention of
learned concepts.

This is a task which aims to evaluate your level

Answer of mastery in achieving the learning
Key competency.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
 If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

What This Module Is About

This module was designed and written with you in mind. It is here to help you
develop your skills in Decorating and Presenting Bakery Products. The scope of this
module permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them can be
changed to correspond with the textbook you are now using.

The module is divided into three lessons, namely:

 Lesson 1 – Variety of Frostings or Icing, fillings and Glazes used in Pastries
 Lesson 2 – Accompaniments, Garnishes and Decorations
 Lesson 3 – Standards and Principles to be followed in Decorating and
Finishing Pastry Products

After going through this module, you are expected to:

1. Prepare a variety of fillings and coating/ icing, glazes and decorations for
pastry products according to standard recipes, enterprise standards and/or
customer preferences
2. Fill and decorate pastry products, where required and appropriate, in
accordance with standard recipes and or enterprise standards and customer
preferences
3. Finish pastry products according to desired product characteristics
4. Present baked pastry products according to established standards and
procedures.
 Table of Contents

COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
Introductory message
What This Module Is About
What I Know 1
..........................................................................................................................................................

Lesson 1 Variety of Frosting or Icing, Fillings and Glazes used in Pastries

What I Need to Know 3
What I Know 3
What’s In 4
What’s New 4
What Is It 4
What’s More 6
What I Have Learned 6
What I Can Do 6
Assessment 7
Additional Activities 8

Lesson 2 Accompaniments, Garnishes and Decorations

What I Need to Know 9

What I Know 10
What’s In 10
What’s New 10
What Is It 10
What’s More 11
What I Have Learned 13
What I Can Do 14
Assessment 14

9
 Additional Activities 15

Lesson 3 Standards and Principles to be followed in Decorating and

Finishing Pastry Products

What I Need to Know 15

What I Know 16
What’s In 16
What’s New 16
What Is It 16
What’s More 17
What I Have Learned 17
What I Can Do 17
Assessment 18
Additional Activities 18

Key to Answers .................................................................................................. 20

References .......................................................................................................... 22

10
 What I Know
Multiple choice: Directions: Read and analyze each statement carefully. Choose the
best answer and write the letter only on a separate sheet of paper.
1. What important ingredient in pastries provides the needed moisture to develop
gluten?
a. edible tallow
b. flour
c. salt
d. water

2. What kind of sugar is primarily used in preparing icing?

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

3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
a. baking powder
b. flour
c. shortening
d. sugar

4. What sweet baked good is usually made of dough?

a. bread
b. pastry
c. pie
d. pizza
5. What kind of flour contains more gluten and less starch?
a. all-purpose flour
b. bread flour
c. cake flour
d. soft-flour
6. Which refers to personal cleanliness practice in baking?
a. combing the hair in the working area
b. keeping fingernails long
c. washing the hands after work
d. wearing an apron during working hours
7. Which type of light pastry is filled with whipped cream or a sweetened cream
filling and often topped with chocolate?
a. Cream puff
b. Danish pastry
c. French fries
d. Pie and tart

1
 8. What is the first step to have best results in baking?
a. measure ingredients accurately
b. memorize the recipe very well
c. use modern equipment
d. use only imported ingredients
9. How many cups are there in 1 gallon?
a. 3
b. 5
c. 10
d. 16
10. What is the proper way to measure flour?

a. level off with the use of the tines of a fork

b. shakes the measuring cup before leveling
c. shovel the flour
d. sift it before measuring

11. What can be the substituted for 1 cup of whole milk?

a. ½ evaporated milk plus ½ cup of water

b. 1 2/3 C sweet milk plus 1 tbsp. water
c. 2 C sweet milk plus ½ tbsp. water
d. 2/3 sweet milk plus 1 tbsp. water
12. What is the best substitute for two cups of pastry flour?

a. 1 C sifted all-purpose flour

b. 1 C sifted all-purpose flour plus2/3 cupcake flour
c. 1 C minus 1 tbsp. sifted all-purpose flour
d. 1 C minus 2 tbsp. sifted all-purpose flour
13. What is the simplest method in mixing the ingredients together with a utensils,
usually a spoon, using circular motion?
a. beating
b. creaming
c. stirring
d. folding
14. What is the procedure of rubbing one or two ingredients against a bowl with
the tip of a wooden spoon or electric mixer?
a. beating
b. creaming
c. folding
d. stirring
15. What is the outer part of a loaf bread or pastry?
a. Crust
b. Filling
c. Muffins
d. Topping

2
Lesson
Variety of Frostings or Icing, fillings
1 and Glazes used in Pastries

What I Need to Know

After going through this lesson, the learners are expected to:
● Prepare a variety of fillings and coating/ icing, glazes and decorations for pastry
products according to standard recipes, enterprise standards or customers
references.
● Fill and decorate pastry products.
● Finish pastry products according to desired characteristics.

● Present baked pastry product according to established standards and

procedures.

What I Know
Directions: Arrange the following steps in making Boiled Icing. Use A for the first
step, B for and so on. Write your answer on your answer sheet.
_______1. Bring to boil over low fire until it forms into a threadlike consistency.
_______2. Combine together sugar, water and syrup.
_______3. On a separate bowl, beat together egg whites and cream of tartar until
stiff.
_______4.Pour hot syrup to beaten egg whites gradually
_______5. Fills and frost a layer cake using boiled icing.
_______6. Continue beating until mixture becomes stiff and fluffy.
 What’s In
As a review in Module 1 Preparing and Producing Pastry products.

Please answer the following questions:

1. Define Baking.
2. Enumerate 5 examples of Measuring tools, Baking tools and mixing tools.
3. Why do we need to familiarize the uses of the baking tools?

What’s New
As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies.
The easiest way to decorate an ordinary pastry is with coat or glaze. The
simplest option requires a recipe at all. Just mix confectioners’ sugar with a liquid
such as milk or lemon, adjusting the proportions until you reach the desired
thickness. All of the options should be used immediately after they are made and
then given a few minutes to set before serving.

What Is It
Variety of Frosting or Icing, Fillings and Glazes used in Pastries
Pies are baked goods that have a crust and filling. The term “pastry” comes from
the word “paste” which refers to a mixture of flour, liquid and high amount of fat than
regular pie dough. The various kinds of sweet products made from these dough and
paste are commonly referred to as pastries.
Variety of Frosting or Icing

Basic Milk Glaze

Whisk together 2 cups confectioners’ sugar and ¼ cup milk until smooth,
adding more milk if needed to reach desired consistency. Make about ¾ cup.
Brown Sugar Glaze
Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a
saucepan over medium, stirring, until sugar has dissolved. Add 1 tbsp. of heavy
cream, 1 tsp vanilla extract and ½ tsp. salt brings to a boil. Remove from heat then
let it cool until thickened. This makes about 1 cup.
Lemon Glaze
Whisk together 2 cups confectioners’ sugar with 2 tsp. finely grated lemon zest
and ¼ cup lemon juice until smooth. This makes about 1 cup.
Chocolate Glaze
Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring ½ cup
heavy cream to a simmer in a small saucepan, pour over chocolate. Let stand for 2
minutes. Add 2 tbsp. Unsalted butter, and mix until smooth. Let stand, stirring
occasionally until slightly thickened. Make 1 cup.
The table shows the different kinds of fillings for pies and pastries on how they are
made, their uses and how to store them.
Description How made Best used for storage
coloring
Jams and Can purchased Used as a filling Refrigerate after
jellies readymade: Stir it to alone or in opening. Is not
soften, or heat with combination with perishable if used
amount of liquid if it’s too other fillings such as filling.
thick, and strain to as butter cream.
remove the seeds.
Meringue It is made from beating Used for covering Does not need
Pure white egg whites with sugar pies. Can be refrigeration
fluffy beaten piped. becomes sticky
egg whites when refrigerated.
Simple Made from sugar and Syrup is popular in Keep excess
sugar syrup water, and then cooked. presenting cream refrigerated.
Can be flavored which puff and e Clair, it
should complement the tastes fresh and
flavors pastry moist
Whipped Beaten with sugar. Can Can be used as a Must remain
cream be flavored. Stabilized for filling and frosting. refrigerated
Creamy longer life with gelatin Can be piped to
delicate form soft
sweetness, decorations.
perishable
 What’s More
Activity 1:
Arrange the following steps in making Boiled Icing. Use A for the first step, B for
second and so on. Write your answer on your answer sheet.
_______1. Bring to boil over low fire until it forms into a threadlike consistency.
_______2. Combine together sugar, water and syrup.
_______3. On a separate bowl, beat together egg whites and cream of tartar until
stiff.
_______4.Pour hot syrup to beaten egg whites gradually
_______5. Fills and frost a layer cake using boiled icing.
_______6. Continue beating until mixture becomes stiff and fluffy.

What I Have Learned

1._________products are made from essentially the same ingredients – flour,
fats, sugar, eggs, water or milk, and leavening (Gisslen, 1995). Combinations of
these ingredients and preparation methods produce the various general
classifications of baked products we see today.

What I Can Do
Activity 2: Produce boiled icing frosting ingredients by following the given procedures
below. You will be graded according to the scoring rubrics.

BOILED ICING
INGREDIENTS

 2 cups sugar
 1/3 cup water
 ¼ tsp cream of tartar
 1 tbsp. corn syrup
 2 egg whites

Procedure:
1. Combine together sugar, water and syrup.
 2. Bring to boil over low fire until it forms into threadlike consistency.
3. On a separate bowl, beat together egg whites and cream of tartar until stiff.
4. Pour hot syrup to beaten egg whites gradually.
5. Combine beating until mixture becomes stiff and fluffy.
6. Fills and frost a layer of cake using boiled icing.

Using the scoring rubric below, check the appropriate box that
Corresponds to your level of performance in doing each the activity.
PERFORMANCE LEVELS
4-Advance. Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3-Proficient. Can perform this skill satisfactorily without assistance or supervision
2-Approaching to proficiency. Can perform this skill satisfactorily but requires some
assistance and/or supervision.
1-Basic.Can perform parts of this skill satisfactorily, but requires considerable assistance
and/or supervision.

PERFORMANCE CHECKLIST 1 2 3 4

Beating-air is introduced into the mixture thru mechanical agitation

as in beating eggs.

Creaming- fat and sugar were beaten together until light airy texture.

Mixing- putting together all the ingredients

Presentation- appearance of the layer of cake frosted with
the boiled icing.

Assessment
Complete the table below:
Kinds of How made Best used for storage
fillings coloring
 Additional Activities
Given the different kinds of fillings practice at home how to make the fillings for pies
and pastry. Make a documentation of your activity and present it to the class the next
meeting.

1. Meringue
2. Simple sugar syrup
3. Jams & Jellies
4. Chocolate glaze
5. Lemon Glaze
Lesson Accompaniments, Garnishes
2 And Decorations

What I Need to Know

This module will give you knowledge of the different bakery products
and provide you hands-on experience in baking, from the basic biscuits to the more
complex cookies, muffins, and breads.

After going through this lesson, you are expected to:

1. Identify the different accompaniments, garnishes and decorations for

pastries.
2. Enumerate the rules for garnishing pastry products.

What I Know
Activity1: Enumerate what is asked for in the following

A. Rules for garnishing pastry products

B. Sample of pastry presentations

What’s In
Let’s check how much have you learned in the previous lesson. Answer the
following questions:
1. Why do we need to study the different types of frosting or icing?
2. How do you prepare brown sugar Glaze?
3. How to prepare boiled icing?
 What’s New
As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies.
The easiest way to decorate an ordinary pastry is with coat or glaze. The
simplest option requires a recipe at all. Just focus on to the next lesson which is
about the flavorings and rules in pastry products.

What Is It

Syrup

Flavorings maybe extracts like vanilla, liquors like rum. Add flavoring after the syrup
has cold. Syrup may also be flavored by boiling them with lemon or orange rind.

Pastry cream

Contains starch thickeners. As well as eggs, resulting in a much thicker and more
stable product. It is used as pastry fillings for cream pies and as pudding. With additional
liquid, it is used as custard sauce.

Custard

It consist of milk. Sugar, eggs and flavorings. Whole eggs are used for greater
thickening power. Used as a pie fillings and as a dessert by itself.

Basic custard and creams. http://books.google.com.ph

Rules for garnishing Pastry Product

1. Garnishes should be edible.
2. Simplicity is beauty and therefore garnishes should appear natural, fresh and
dainty-never overworked or overdone.
3. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
4. Colors should be harmonized- never clash. Contracting colors usually produce an
artistic picture. Artificial coloring should be kept to the minimum.
5. Garnishes which are highly seasoned are not good in taste.
 6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.

What’s More
Activity2: INTERVIEW

Directions: Interview at least three students (from other sections and year levels and Que
not your own classmates) about their experiences of baking at home. stio
ns:
1. Do you or your family does home baking? (Note: if they immediately say no, probe further.
Ask if they prepare pancakes, empanadas, doughnuts or other bread-like product at home.)
2. What products do you or your family make?
3. Which among the products that you make at home do you like?
4. What do you like about them?
5. Do you participate in preparing these products?
6. What are your positive experiences in home baking?
7. What do you think are the benefits of home baking?

SUMMARY SHEET OF RESPONSES

Questions Student 1 Student 2 Students 3
Question 1
baking at home

Question 2
Product Made
Question 3
Like or don’t like

Question 4
What is like

Question 5-
Participate in home
baking or not

Question 6
Positive experiences
in home baking

Question 7
Benefits of home
baking
 What I Have Learned
Flavorings maybe extracts like vanilla, liquors like rum. Add flavoring after the
syrup has cold. Syrup may also be flavored by boiling them with lemon or orange rind.

Rules for garnishing Pastry Product

1. Garnishes should be edible.
2. Simplicity is beauty and therefore garnishes should appear natural, fresh and
dainty-never overworked or overdone.
3. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
4. Colors should be harmonized- never clash. Contracting colors usually produce an
artistic picture. Artificial coloring should be kept to the minimum.
5. Garnishes which are highly seasoned are not good in taste.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.
8. Peach cream pie
9. Cream puff and éclairs
10.Butterflies and Bow tie pastries

What I Can Do
Activity 3: Challenge
Direction: Practice applying Frosting skills at home. This week and next week, prepare a
frosted product at home. Choose any type of baked product. You can use any recipe. You
may search cookbooks, the internet or ask your teacher for a recipe you can use at home.
Write about your frosting experience below.

MY BAKING ADVENTURE

Product: __________________________________
Date: ____________________________________
Recipe: (attach a copy of the recipe)
My experience: write a short story of what happened in your frosting experience.
 Assessment
Enumerate what is asked for in the following:

A. Rules for garnishing pastry products(7)

B. Sample of pastry presentations (3)

Additional Activities
Complete the table below:

Fillings Ingredients uses

 Standards And Principle to be
Lesson
3 Followed in Decorating and
Finishing Pastry Products
What I Need to Know
This module will give you knowledge of the different bakery products
and provide you hands-on experience in baking, from the basic biscuits to the more
complex cookies, muffins, and breads.

After going through this lesson, you are is expected to:

√Discuss the principles to be follow in decorating and finishing pastry products.
√Perform plating activity

What I Know
Activity 1: Identify what is being describe in the sentence below. Write your answer in
your answer sheet.

1. It refers to the uniformity in grains and texture.

2. It is the amount of moisture present in pastry products which contribute in the
moistness and softness of pastries.
3. It refers to the form and shape of pastry products after baking
4. It stimulates sense of sight and enhanced once appetite.

What’s In
Let’s find out if you can still remember.
1. Sample of pastry presentations
2. Rules in garnishing pastry products.
3.What do you think will be the standards to be follow in decorating pastry
products?
 What Is It
Standards and Principles to be followed in decorating and finishing pastry products

 Color of the product- a color stimulates sense of sight and enhanced once
appetite. It is essential that the presentation and plating must be eye catching.
 Appearance- is about form and shape of pastry products after baking. It is
important that each piece/slice has the same size, shape and form.
 Consistency- the uniformity in grains and texture. It is how it feels in the mouth
when eating.
 Moisture content- amount of moisture present in pastry products which
contribute in the moistness and softness of pastries. Moistness also enhance
flavor and palatability.

What’s More
Activity 2: Perform plating activity
Prepare pastry baked products and present it to the class with the following criteria:
General appearance of the product, Palatability, and Nutritive Value.

You performance will be rated using the scoring rubric below

Very Good Fair Poor
I. Products good
(4) (3) (2) (1)
1. General appearance
a. Dish is attractive and appetizing
b. Dish is pleasing to look at with good color
combination
c. Ingredients are cooked just right
d. Dish has just the right consistency.
2. Palatability
a. Dish is delicious
b. Dish tastes just right
c. Nutritive value
 What I Have Learned
Answer what is being asked.
1.___________a color stimulates sense of sight and enhanced once appetite. It is
essential that the presentation and plating must be eye catching.
2._________ is about form and shape of pastry products after baking. It is important
that each piece/slice has the same size, shape and form.
3. __________the uniformity in grains and texture. It is how it feels in the mouth
when eating.
4.__________Moisture content amount of moisture present in pastry products which
contribute in the moistness and softness of pastries. Also enhance flavor and
palatability.

What I Can Do
Activity 3: Challenge

Direction: Practice applying baking skills at home. This week and next week,
prepare a baked product at home. Choose any type of baked product – pie, quick
bread, muffin, cookie, yeast bread. You can use any recipe. You may search
cookbooks, the internet or ask your teacher for a recipe you can use at home. Write
about your baking experience below.

MY BAKING ADVENTURE

Product: __________________________________
Date: ____________________________________
Recipe: (attach a copy of the recipe)
My experience: write a short story of what happened in your baking experience.

Assessment
Activity 4: Identify what is being described in the sentences below. Write your answer in
your answer sheet.

1. It refers to the uniformity in grains and texture.

2. It is the amount of moisture present in pastry products which contribute in the
moistness and softness of pastries.
3. It refers to the form and shape of pastry products after baking
4. It stimulates sense of sight and enhanced once appetite.

Additional Activities

Activity5. Observe and describe

Directions: This activity investigates the crumb structure of bread so that you will know
the characteristics of quality bread. Get a piece of freshly baked pan de sal, hamburger
bun or pan de lemon from a nearby bakery.

Observe and describe the following characteristics of the bread:

How does the bread smell? ____________________________________

What is its shape? Does it hold its shape or is it deformed?

If the bread is still hot, allow it to cool first before proceeding to the next steps.

Choose the piece of bread or part of the bread that that is not deformed. Slice
the bread across to reveal a cross section of the bread. It is important that the bread
retains its shape and does not get flattened so use sharp bread knife making sure that
the bread has cooled before slicing, and slice gently.
Observe the cross section of the bread. This is the crumb structure – you can see the
formation of holes (cells) and the cell walls or grain.

Are there small or big holes? Are the holes spread across evenly or
Concentrated in one area? _______________________________
Is the dough between the holes firm or too soft? Does it hold its shape or fall
apart easily? ________________________________________

When it cools down, does it retain its softness or does it become hard? _____

TIP: Good quality yeast bread should have good volume (from leavening action). It
should have good structure and texture with evenly spaced cells surrounded by thin cell
walls that holds its shape and does not crumble on its own.
 Answer Key

What I know What's More Assessment

1. D 11.A 1. Consistency
2. B 12.B 2. Moisture
3. C 13.B 1. B content
4. A 14.B 2. A 3. Appearance
5. B 15.A 3. C 4. Color of the
6. D 16.C 4. D
7. A 17.D product
5. F
8.A 18.B
6. E
9. D 19.C
10. D 20.D

What’s In

Measuring tools Baking tools Mixing tools

Measuring Measuring tools Mixing bowls
cups/spoon Mixing tools Rubber scraper
Weighing scale Miscellaneous tools Wooden spoons
Timer Cutting tools Rotary egg beater
Oven thermometer Decorating tools Whisk
Candy thermometer Flour sifter
Electric mixer
What I Know

Rules for garnishing pastry Products

1. Garnishes should be edible.

2. Simplicity is beauty and therefore garnishes should appear natural,
fresh and dainty-never overworked or overdone.
3. A few small groups of garnish are often more attractive than a
continuous decorative scheme.
4. Colors should be harmonized- never clash. Contracting colors usually
produce an artistic picture. Artificial coloring should be kept to the
minimum.
5. Garnishes which are highly seasoned are not good in taste.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.
8. Peach cream pie

Types of How made Best used for storage

fillings coloring
Jams and Can purchased Used as a filling Refrigerate after
jellies readymade: Stir it to alone or in opening. Is not
soften, or heat with combination perishable if
amount of liquid if it’s with other used as filling.
too thick, and strain to fillings such as
remove the seeds. butter cream.
Meringue It is made from beating Used for covering Does not need
Pure white egg whites with sugar pies. Can be refrigeration
fluffy piped. becomes sticky
beaten egg when
whites refrigerated.
Simple Made from sugar and Syrup is popular Keep excess
sugar water, and then in presenting refrigerated.
syrup cooked. Can be cream puff and e
flavored which should Clair, it tastes
complement the fresh and moist
REFERENCES:

Bread and Pastry Production Manual (SHS)

Bread and Pastry Production NC II K to 12 – Technology and Livelihood Education
K12 Learning Module in Basic Baking and Bakeshop Production
Learning Module-Cookery Grade 9
Learning Module-Cookery Grade 10
Module in Food Trades
Bread & Pastry Production Manual
Bread & Pastry Production 7&8 Exploratory Manual
Cruz, Duran et.al.1998. Home Economics IV. Manila. Adriana Publishing Co. Inc.
Diaz Eden, Soriano, Nora.1995. Home Technology III.Phoenix Publishing House Inc.
Claudio, Virginia S. et al.1982. Basic Nutrition for Filipinos. Manila. Merriam School and
Office Supplies Corp.,
De Guzman, Matilde P. et al.1989. Basic Foods for Filipinos. Manila. Merriam School and
Webster Inc.
Carino, Celia E., Lazaro, Amor S., Experience Baking
Chelsea. Weights, measures and conversions. Retrieved from http://www.chelsea.

Accompaniments, Garnishes and decorations for Pastries

.

For inquiries or feedback, please write or call:

Department of Education – Division of Bukidnon

Fortich Street, Sumpong, Malaybalay City

Telefax: (088) 813_3634

Email Address: bukidnon@deped.gov.ph