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Quarter 2, Wk. 3 - Module 5
Fill and Decorate Pastry Products
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Technology and
Livelihood
Education
Quarter 2, Wk. 3- Module 5
Fill and Decorate Pastry Products
Lesson 1:
Fill and Decorate Pastry Products
What’s In ........................................................................................................................1
What’s New………………………………………………………………………………2
What Is It ………………………………………………………………………………....2
Learning Objectives
Multiple Choice. Choose the correct answer and write the letter of your answer on
your test notebook.
1. Is to squeeze a pastry bag in order to force frosting or other paste like mixture
through the tip of the bag for the purpose of filling or decorating.
a. Crimping b. Piping c. Dusting d. Glazing
2. Placing a filling such as fruit, meat and vegetables with the use of spoon. .
a. Dusting b.Glazing c. Piping d. Spooning
3. An item or substance used as a decoration or embellishment accompanying a
prepared food dish or drink
a. Garnish b. Sauces c.Icing d. Cream
4. Often used to brush the top of the pastry to give a nice shine and makes it
look more appealing.
a. Glace Icing b.Chocolate Sauce c.Eggwash d.Whipped cream
5. Applied to many puff pastry items. The end result it has shine and is touch dry
when cools to room temperature.
a. Fondant Icing b. Cream c.Icing Sugar d. Eggwash
True or False
Direction: Write T if the statement is true and F if it is false. Write your answer on
your test notebook.
What’s In
Activity 1.1
Before we proceed, let’s first have a review of what you have learned on
the previous topic by answering the following questions.
1. What are the different types and classifications of fillings, coatings/icing and
glazes
2. Give 1 example of regular and special fillings and coating/icing, glazes and
decorations
What’s New
Activity 1.2
Arrange the following jumbled letters and described in your own words.
The images below will serve as your guide.
https://www.pikrepo.com/fwmcf/bro
wn-bread-with-filling
kmhttps://pxhere.com/en/photo/918
922
https://www.flickr.com/photos/mbcfoods/46876
683961
1
What Is It
Fillings, such as creams, jams and chocolates, are the key ingredients in
many bakery products. They are incorporated into a variety of pastries and dessert
to impart unique color, taste and texture. Garnishing is adding finish to pastry such
icings, glazes, fruits, herbs, or vegetables to enhance the appearance of the product
making more appealing and attractive.
a. Before filling the piping bag, be sure to place the piping tip down in the bottom
of the piping bag first. If you’re using a new piping bag, snip off the tip of the
piping bag and wiggle the tip into place. Be careful not to cut so much that the
tip slips through!
b. To fill the bag, hold the bag in the middle and fold the top half down over your
hand to open it up. With a spoon or spatula, scoop the filling and place it the
bottom of the piping bag. Scrape any excess filling off the spoon or spatula
against the side of the bag before withdrawing it. Only fill the bag about 2/3 to
3/4 of the way up.
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c. Twist the top of the bag once and gently “burp” the bag by adding a bit of
pressure to eliminate any air bubbles that may have gotten trapped before
piping.
d. If working one-handed feels awkward to you, you can also place the unfilled
bag into a tall drinking glass. Fold the top down around the drinking glass, and
then use both hands to fill the bag.
https://www.bukalapak.com/p/rumah-tangga/dapur/peralatan-masak-lainnya/clzt39-jual-hot-promo-spuit-filling-pastry-choux-kue-sus-dan-donut-donat
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2. Spreading – distributing cheeses, creams, butter, jellies and other condiment
over a surface with butter knife or spatula.
Croissants with chocolate ganache
https://delishably.com/baked-goods/How-to-Make-Danish-Pastries
3. Spooning - Placing a filling such as fruit, meat and vegetables with the use of
spoon.
Garnishing
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5. Garnishes which are highly seasoned are not good in taste
6. Garnishes need not be expensive
7. The setting should be viewed as a whole
1. Fondant Icing - is applied to many puff pastry items. It can be applied thick or
very thinly. The end result should be that it has shine and is touch dry when it
cools to room temperature. This is achieved by correct tempering
3. Icing sugar – icing sugar sifted over baked pastries after they have been
removed from the oven can be used as glaze. Icing sugar applied before
baking will caramelize in the baking temperature and leave an appealing
shine to the cooled product.
4. Cream
Poured – can be poured on top. The white color means it contrast well with
most color and the pouring effect gives a nice finish
Whipped – to give a ripple effect
Drizzled – can be used in decorating to have a nice finish.
6. Sprinkles - They can be found in a variety of color which means you can find
the best one for the dish
7. Fresh fruits, herbs and vegetables - Choose fruit that is in season. Use small
fruits if possible such as raspberries, blackberries, strawberries, kiwis, figs,
plums and blueberries. Leave the skin when it is edible and adds to the
appearance. While small berries should be left whole, larger fruit should be
cut into small pieces or thin slices to make it look more appealing.
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What’s More
Activity 1.3
Here are different samples of filled and decorated pastries. Write your observations
in each picture by filling up the table below.
https://commons.wikimedia.org/wiki/File:Profiterole_by_Swanksalot.jpg https://pixabay.com/photos/search/profiteroles/
https://www.ashbournefoods.com/blog/recipe-ideas/picnic- https://www.flickr.com/photos/decor8/8707301752
pastrysummer-fruit-tartlets/
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Filling used Method of Applying Decorations and
Filling Garnishes Used
a.Blueberry Cream puff
b. Chocolate Almond
Profiteroles
c. Fruit Tart
d. Lemon Meringue Tart
____________1. Isto squeeze a pastry bag in order to force frosting or other paste like
mixture through the tip of the bag for the purpose of filling or decorating.
____________2. A term used to describe a covering that highlight a product to catch the
eye of the consumer and entice them to consume the product.
____________3. An item or substance used as a decoration or embellishment accompanying a
prepared food dish or drink.
____________4. Placing a filling such as fruit, meat and vegetables with the use of
spoon.
____________5. Distributing
cheeses, creams, butter, jellies and other condiment over a
surface with butter knife or spatula.
What I Can Do
Activity 1.4
Enhance your skills and knowledge in filling and decorating pastries with the
following activities:
1. Video presentations
Cream Puffs with Custard Filling Recipe (Crispy Choux Créme with Pastry
Cream) | Cooking with Dog
https://www.youtube.com/watch?v=kYHGO4rvelo
How to Make Beef Turnovers | Beef Puff Pastries
https://www.youtube.com/watch?v=-JSYbBPLLsY
Italian Cream Filled Cannoncini (Horn) by Cooking with Manuela
https://www.youtube.com/watch?v=SdT6lHFyr3g
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b. Visiting cakes shops, bakeshops or snack house
Try visiting cakes shops, bakeshops or snack house and observe how
the pastries were decorated. Take a photo of it and submit it to your
teacher.
Summary
Fillings, such as creams, jams and chocolates, are the key ingredients in
many bakery products. They are incorporated into a variety of pastries and
dessert to impart unique color, taste and texture.
Garnishing is adding finish to pastry such icings, glazes, fruits, herbs, or
vegetables to enhance the appearance of the product making more appealing
and attractive.
Different ways to add fillings are piping, spreading and spooning
Pastries can be decorated with fondant icing, glazes, icing sugar, creams,
chocolate, sprinkles and fresh fruits
A garnish is an item or substance used as a decoration or embellishment
accompanying a prepared food dish or drink.
Garnishes should be edible
Simplicity is beauty and therefore garnishes should appear natural, fresh and
dainty – never overworked or overdone
Assessment: (Post-Test)
Multiple Choice. Choose the correct answer and write the letter of your answer on
your test notebook.
1. Is to squeeze a pastry bag in order to force frosting or other paste like mixture
through the tip of the bag for the purpose of filling or decorating.
b. Crimping b. Piping c. Dusting d. Glazing
2. Placing a filling such as fruit, meat and vegetables with the use of spoon. .
b. Dusting b.Glazing c. Piping d. Spooning
3. An item or substance used as a decoration or embellishment accompanying a
prepared food dish or drink
b. Garnish b. Sauces c.Icing d. Cream
7
4. Often used to brush the top of the pastry to give a nice shine and makes it
look more appealing.
b. Glace Icing b.Chocolate Sauce c.Eggwash d.Whipped cream
5. Applied to many puff pastry items. The end result it has shine and is touch dry
when cools to room temperature.
b. Fondant Icing b. Cream c.Icing Sugar d. Eggwash
True or False
Direction: Write T if the statement is true and F if it is false. Write your answer on
your test notebook.
8
Key to Answers
Pre-Assesment
1. B
2. D
3. A
4. C
5. A
6. T
7. T
8. F
9. F
10.F
B.
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 countinous
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 should be viewed as a whole
C.
Fondant Icing, Glazes, Icing Sugar, Cream, Chocolate, Sprinkles, Fresh fruits
and Herbs
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References
Bread and Pastry –Technical Vocational Livelihood Track Manual First Edition
2016
https://www.academia.edu/10040757/CBLM_-
_BPP_Prepare_and_Produce_PAstry_Products_
https://sallysbakingaddiction.com/choux-pastry/
https://simplyafoodblog.wordpress.com/2012/05/20/my-croissant-chronicle-part-3-
and-the-journey-continue-my-collection-of-danish-pastries-fillings-and-shaping/
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