12

ALTERNATIVE DELIVERY MODE

Department of Education ∙ Republic of the Philippines

(https://tinyurl.com/yc6hkrsz https://tinyurl.com/y8t3k64q https://tinyurl.com/ycyrmc6g)
Bread and Pastry -Technical-Vocational-Livelihood Track Manual

First Edition 2016

Edited/ Revised: 2020

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Published by the Department of Education

Secretary: Br. Armin A. Luistro FSC
Undersecretary: Dina S. Ocampo, PhD
DEVELOPMENT TEAM OF THE BREAD AND PASTRY PRODUCTION MANUAL
Writers: Ancieta S. Kong Ancieta P. Domo
Cristela M. Arcos Maila A. Dogelio

Editors/ Revisions by:

Lucylee Joy C. Luarez Clarissa C. Jugalbot

Reviewers: Prof. Emelita Nuyda Jocelyn de Jesus

Layout Artist: Christian Bjorn R. Cunanan / Lucylee Joy C. Luarez
Illustrator: Eric S. De Guia
Cover Artist: Ricardo Jose V. Santillan III Jason Villena

MANAGEMENT TEAM OF THE BREAD AND PASTRY PRODUCTION MANUAL

Bureau of Curriculum Development
Bureau of Learning Resources
Printed in the Philippines by:
Sunshine Interlinks Publishing House, Inc. 3F Maine City Tower, 236 Tomas Morato
Avenue, Brgy. South Triangle, Quezon City

Department of Education-Bureau of Learning Resources (DepEd-BLR)

Office Address: Ground Floor Bonifacio Building, DepEd Complex Meralco Avenue,
Pasig City, Philippines 1600
Telefax: (02) 634-1054, 634-1072, 631-4985
E-mail Address: blr.lrqad@deped.gov.ph / blr.lrpd@deped.gov.ph

** Edited for Localization and for the New Learning modalities for:
Department of Education – Mandaue City Division
Office Address: Plaridel St., Centro, Mandaue City, Cebu, Philippines 6014
Phone: (032) 345-0545
Telefax: (032) 505-6337
Website: www.depedmandaue.net
Email: mandaue.city001@deped.gov.ph
 Introduction
The Technology and Livelihood Education (TLE) for junior high school and Technical
Livelihood-Vocational Education (TVL) for senior high school is one track in the
implementation of the K to 12 Basic Education Program (BEP). It is composed of four
components, namely: Agri-Fishery Arts, Home Economics, Industrial Arts, and Information
and Communication Technology. Learners in Grades 7 and 8 may take an exploratory course
on the subject; tackling common competencies that they would need, should they wish to have
a career in TLE/TVL. Their learnings and competencies are then further enhanced in Grades
9 and 10, up to Senior High.

This learning resource focuses on the course Bread and Pastry Production (National
Certificate Level II) under Home Economics of the TLE/TVL track. The Department of
Education aims that this learning resource contributes to the attainment of the realization of
the overall goal of the K to 12 Basic Education Program, which is the holistic development of
every Filipino learner: equipped with 21st century skills, adequately prepared for work, and
has gained the right knowledge, attitude, values and skills to start a business, acquire middle
level skills, and to advance in higher education.

Bread and Pastry Production Manual

This Manual includes information and activities to develop desirable values, skills and
understanding through step-by-step procedures and helpful techniques and guidelines on how
to prepare, present, display, and store bakery products, pastries, petit fours, cakes, and
desserts. Provisions for practical application to real life situation are also included for lifelong
learning.

To the Learner:

This Manual provides varied and relevant activities and opportunities to determine your
understanding of the key concepts and to demonstrate core competencies as prescribed in
the TESDA Training Regulation in Bread and Pastry Production.

This manual is specifically crafted to focus on the different activities that will assess your level
in terms of skills and knowledge necessary to get a Certificate of Competency and/or National
Certification (NC II).

Successful completion of this course ensures that you have acquired the essential skills to be
on your way to becoming a certified bread and pastry producer.
 HOW TO USE THIS LEARNER’S MANUAL

Here are some reminders on how to use this material.

1. Answer the pre-assessment before you proceed to the different activities. The pre-
assessment determines how much you know about the lessons and identifies the areas you
ought to learn more. Your teacher will check and analyze your score to determine your learning
needs.

2. This learner’s manual contains relevant information and activities. Go over each activity
carefully. If you encounter difficulties, do not hesitate to consult your teacher for assistance.
Do not skip any topic unless you are told to do so. REMEMBER that each activity is a
preparation for the succeeding activities.

3. For every lesson/learning outcome, answer the self-check and perform the given activities
to enrich your knowledge and skills.

4. After successfully finishing the tasks, answer the post-assessment to be given by your
teacher. Your score will be analyzed and will be used by your teacher for the computation of
your grades.

5. Lastly, DO NOT mark the learner’s manual in any way.

EXPECTED OUTCOMES:
At the end of this module, you should be able to:

• Familiarize the following variety of Frosting/ Icing, Fillings,

Glazes used in Pastries.
• Identify the different Standards and Principles to be
followed in Decorating and Finishing Pastry products.
• Arrange the procedures in making an Icing.
• Give the importance of following the rules for garnishing.

LO 2. Decorate and Present Pastry Products

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

WHAT DO YOU NEED TO

KNOW?

Read the details of the lesson carefully to find out how much did you
recall. Then do the Self-Check and Activity to know how much you’ve
learned.
 Let’s Start Here!

Variety of Frosting or Icing, Fillings and Glazes Used in Pastries

The easiest way to decorate an ordinary pastry is with coat of glaze. The simplest
option barely requires a recipe at all. Just mix confectioner’s sugar with a liquid such as milk
or lemon, adjusting the proportions until you reach the desired thickness. We can add a bit of
citrus zest, liqueur, and vanilla extract or other flavoring agent. Other glazes feature extra
richness from butter, heavy cream, chocolate, or caramel. All of the options should be used
immediately after they are made and then given a few minutes to set before serving.

Basic Milk Glaze

Whisk together 2 cups confectioner’s 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 2 tbsp. of heavy cream, 1 tsp vanilla extract
and ½ tsp. salt brings to a boil. Remove from heat, then let cool until thickened. This makes
about 1 cup.

Lemon Glaze
Whisk together 2 cups confectioner’s 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.

Boiled Icing
Ingredients

• 2 cups sugar
• ⅓ 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. Continue beating until mixture becomes stiff and fluffy.
6. Fills and frost a layer cake using boiled icing.
The table below indicates the different kinds of fillings for pies and pastry. It shows how they
are made, their uses and how to store them.

Best Used for

Description How Made Storage
Coloring
Jams and Jellies Can purchase ready- Used as a filling Refrigerate after
made: stir it to soften alone or in opening. Is not
or heat with amount combination with perishable if used as
of liquid if it’s too other fillings such as filling.
thick, and strain to butter cream
remove the seeds.
Meringue Pure It is made by beating Used for covering Does not need
white fluffy beaten egg whites with pies. Can be piped refrigeration
egg whites sugar Becomes sticky
when refrigerated.
Simple Sugar Made from sugar Syrup is popular in Keep excess
Syrup and water and then presenting cream refrigerated
cooked. Can be puff and éclair, it
flavoured which tastes fresh and
should complement moist.
the pastry flavors.
Whipped Cream Beaten with sugar. Can be used as a Must remain
Creamy, delicate Can be flavored. filling and frosting. refrigerated.
sweetness, Stabilized for longer Can be piped to form
Perishable life with gelatin. soft decorations.
Source: Methods featured in Professional Baking, Sixth Edition by Wayne Gisslen. © 2013 John Wiley
& Sons, Inc.

Something to do:

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 TLE notebook.

____ 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.

 Now that you have already familiarize the variety of Frosting/ Icing, Fillings and
Glazes used in pastries, answer the following by choosing the BEST answer that can be found
on the box below. Write your answers on a separate sheet or use your TLE Notebook.

- Chocolate Glazes - Meringue -Whipped Cream

- Jams and Jellies - Lemon Glaze -Basic Milk Glaze
- Brown Sugar Glaze - Sugar Syrup

_____________1. Beaten with sugar. Can be flavored. Stabilized for longer life with gelatin.
_____________2. Can purchase ready-made: stir it to soften or heat with amount of liquid if
it’s too thick, and strain to remove the seeds.
_____________3. It is made by whisking together 2 cups confectioner’s sugar and ¼ cup milk
until smooth, adding more milk if needed to reach desired consistency.
_____________4. Made from sugar and water and then cooked. Can be flavored which should
complement the pastry flavors.
_____________5. It is made by placing 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.
_____________6. It is made by beating egg whites with sugar.
_____________7. It is made by whisking together 2 cups confectioner’s sugar with 2 tsp. finely
grated lemon zest and ¼ cup lemon juice until smooth. This makes about 1 cup.

_____________8. It is made by heating 6 tbsp. unsalted butter and ½ cup packed light brown
sugar in a saucepan over medium, stirring, until sugar has dissolved.

WHAT DO YOU NEED TO

KNOW?

Read the details of the lesson carefully to find out how much did you
recall. Then do the Self-Check to know how much you’ve learned.
 Let’s Start Here!

Accompaniments, Garnishes and Decorations for Pastries

Syrup

(https://tinyurl.com/ybebgqwz)

Flavored simple syrup is used to moisten some pastries. Flavorings maybe

extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold, because
flavor maybe lost if they are added to hot syrup. Syrups may also be flavored by boiling
them with lemon or orange rind.
Pastry Cream

(https://tinyurl.com/y8u33vxl)

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.
Custards

(httpshttps://tinyurl.com/yacf2htb)

It consists of milk, sugar, eggs and flavorings. Whole eggs are used for greater
thickening power. Used as pie fillings and as a dessert by itself.
Nut Garnish

(https://tinyurl.com/y926wwye)
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.

Sample of Pastry Product Presentation

(https://tinyurl.com/y9cyypfy)
(https://tinyurl.com/y926zcju)

Crème Caramel Pumpkin Pie

(https://tinyurl.com/ydhtbv2p)
(https://tinyurl.com/yaj98sac)
)
Puff Pastry Lemon Meringue
Eclairs
 Something to do:

Fill in the blanks. The following statements are the rules of garnishing.
Complete the sentences and write your answer on a separate sheet of paper or in your TLE
Notebook.
1. ________________ should be ___________.
2. __________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 _____________than a continuous
decorative scheme.
4. Colors should be _____________– never clash. ____________ colors usually
produce an artistic picture. Artificial coloring should be kept to the minimum.
5. Garnishes which are highly ____________are not good in taste.
6. Garnishes need not be _______________.
7. The _________ must be viewed as a _________.

WHAT DO YOU NEED TO

KNOW?

Read the details of the lesson carefully to find out how much did you
recall. Then do the Self-Check to know how much you’ve learned.

Let’s Start Here!

Standards and Principles to be follow 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.
Something to do:

Identify what is being described in the sentences below. Write your answer on
your TLE notebook or in a separate sheet of paper.

_____________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.
(Back Cover)

For Inquiries or feedback, please write or call:

Department of Education – Mandaue City Division
Office Address: Plaridel St., Centro, Mandaue City, Cebu,
Philippines 6014
Phone: (032) 345-0545
Telefax: (032) 505-6337
Website: www.depedmandaue.net
Email: mandaue.city001@deped.gov.ph

For Editors:
Cabancalan National High School
M.L. Quezon St., Cabancalan, Mandaue City, Cebu Philippines 6014
(032) 268-5626

Clarissa C. Jugalbot Lucylee Joy C. Luarez

(+63) 9179537662 (+63) 9759185905