Republic of the Philippines

Department of Education
Regional Office IX, Zamboanga Peninsula

9/10/11/12 Z est for P rogress

Z eal of P artnership

Bread and Pastry Production

Quarter 3 - Module 7
Prepare and Present Gateaux, Tortes and Cakes
LO 4: Present Cakes

Name of Learner:
Grade & Section:
Name of School:
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TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12
Alternative Delivery Mode
Quarter 3 – Module 7
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other
things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Developer: Nova Sheila Marjorie F. Montilla
Editor: Luzbella G. Moay
Reviewer: Nilda Y. Galaura, Evelyn C. Labad
Illustrator: Nova Sheila Marjorie F. Montilla
Layout Artist: Monique Remegele F. Montilla
Management Team: SDS: Ma. Liza R. Tabilon EdD, CESO V
ASDS: Judith V. Romaguera
OIC-ASDS; Ma. Judelyn J. Ramos
OIC-ASDS: Armando P. Gumapon
CID Chief: Dr. Lilia E. Abello
EPS-LRMS: Dr. Evelyn C. Labad
ESP-TLE – Nilda Y. Galaura
PSDS: Rey Teotimo B. Tambolero
Principal/School Head: Gerardo R. Montilla Jr. Ed. D

For inquiries or feedback, please write or call:

Department of Education
Schools Division of Zamboanga del Norte
Capitol Drive, Estaka, Dipolog City
Fax: (065) 908 0087 | Tel: (065) 212 5843, (065) 212 5131
zn.division@deped.gov.ph

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 What I Need to Know

Welcome to the course of Bread and Pastry Production!

This Module consists the Third Quarter Lesson 1. Prepare and Present
Gateaux, Tortes and Cakes: Learning Outcome- 4. Present Cakes – Code:
TLE_HEBP9-12TC-IIIj-10
LO4. 4.1 Present cakes in accordance with customer’s expectations and
established standards and procedures
4.2 Select and use equipment in accordance with service requirements
4.3 Maintain product freshness, appearances and eating qualities in
accordance with the establish standards and procedures.
4.4 Marked cakes or cut portion-controlled to minimize wastage and in
accordance with enterprise specifications and customer preferences.
This module is designed to equip TLE/TVE learners with essential Knowledge,
Skills, and Attitude in Bread and Pastry Production in accordance with the
industry standards which lead to National Certificate Level II.
Further, this is a self-paced Module for the achievement of the prescribed
learning competencies. It also prepares you to be the forefront of the fast- growing
world of industry and in your quest for higher education, middle-skills
development, employment and entrepreneurship.

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 tasks at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

What I Know
Let us determine how much you already know about preparing and presenting
gateaux, tortes and cakes.

True or False
Directions: Write in a separate answer sheet letter T if the statement is true and
letter F if the statement is false.

________ 1. When presenting and plating cakes, be creative with color.

________ 2. Adding different textures to the plate adds excitement to the visual
appeal of cake. Different textures excite the sense, giving an
anticipatory sense of the taste pleasures to come.
________ 3. When presenting and composing your plate, consider the plate as if

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 it were a blank canvass or as if you were composing the frame for
photograph.
________ 4. When keeping cakes fresh and flavorful, store cake when
completely cooled.
________ 5. To keep your cake fresh, keep under cover the frosting can be
totally absorbed by the cake when kept in an airtight container.

Lesson Learning Outcome- 4. Present Cakes

DEFINITION OF TERMS
Consistent - marked by harmony, regularity or continuity.
Contrast - a degree of difference between the lightest and darkest parts of a
presentation.
Combine - to become one
Compose - to arrange in proper or orderly form.
Dramatic - striking in appearance or effect.
Dessert - a sweet course or dish usually served at the end of the meal.
Garnish - to add decorative or savory touches to food.
Plating - food and service supplied to one person.
Present - to bring to one’s attention.
Vessel - a container such as cask, bottle, plates, saucers, cup or bowl for holding
something to serve.

What’s In
Let us determine how much you have learned from the previous lessons:
Directions: Answer the following questions and use separate sheet for your answer.
(5 points each)

1. What is icing?
___________________________________________________________________________________
___________________________________________________________________________________

2. What are the different types of icing?

___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
3. How are you going to ice the cakes?
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________

What’s New

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Activity
Directions: Match column A with column B. Write the letter of your answer in the
answer sheet.

Column A Column B
1.

2.

a. Be creative with color.

b. Combine textures.

c. Compose your plate.

d. Consider the vessel.

3.

What is It

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 Lesson Information 1

PRESENTING AND PLATING CAKES

Tips on how to plate and present cakes

It is important to learn how to plate cakes properly. Pastry chefs in restaurant
spend a lot of their time to plate desserts so that they look as good as they taste.

1. Be creative with color.

A splash of color can bring your desserts to life. A dark chocolate cake can go
from a brown lump to an artful concoction when garnished with vibrant berries; a
lemon tart goes from a fairly monotone palette to lively when presented with the
contrast of a violet flower and marbled raspberry coulis.

2. Combine textures.
Adding different textures to the plate adds excitement to the visual appeal of
cake. Different textures excite the sense, giving an anticipatory sense of the taste
pleasures to come.

3. Compose your plate.

There are many ways to compose a plate. Consider the plate as if it were a blank
canvass or as if you were composing the frame for photograph. What would fill the
space in an interesting way?

4. Consider the vessel.

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 It may seem like common sense but consider the experience of eating the dessert
when you choose the type of plate.

5. Contrast temperatures.
There’s nothing like pairing a slice of perfectly prepared cake with a cool slice of
ice cream. Combining temperatures can be a beautiful thing, but your plating does
require some consideration. Do not put your dessert on a hot plate. A slightly chilled
plate may be helpful when plating cold desserts, whereas room temperature will do
just fine for most cakes or pies.

6. Let it be dramatic.
Have a little fun with your cake. Employ tricks to add some magic to the
presentation.

7. Don’t make it too tall or wobbly.

A slice of layer cake looks fantastic standing up on a plate. But if it’s too tall
there’s a strong chance of it tipping over even on a short journey to where it is being
served.

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8. Garnish with care.
Keep in mind how the garnish will function on the finished plate.

9. Be consistent.
When plating cakes, be consistent in your design and in serving size. It can be
confusing to see different presentation on each plate, and nobody likes looking over
to the plate across the table and seeing a serving double the size.

Lesson Information 2

Keeping Cakes Fresh and Flavorful

To keep cakes at the peak of their flavor and quality

 Store when completely cooled. Cakes with frostings or fillings containing dairy
products should be refrigerated.

 Store under cake cover or large bowl. If a cake has a fluffy cooked frosting,
insert a knife handle under an edge of the cake cover so it isn’t airtight. The
frosting can be totally absorbed by the cake when stored in an airtight container.

 Freeze unfrosted cakes. For unfrosted butter cakes, cool completely, wrap in
heavy-duty foil and freeze. Foam cakes may be frozen in the pan to prevent
crushing. Cover tightly and freeze. Unfrosted cakes may be stored in the freezer
up to 6 months.

 Freeze cakes with buttercream frosting. Frosted cakes can be frozen in a

tightly covered plastic container. Or, place cake in freezer until frosting is frozen.
Then wrap tightly in plastic wrap or foil and freeze up to 3 months. Cooked,
boiled or fruit frostings and fillings don’t freeze as well. Place layer cakes in a box
or cake container to prevent crushing, then wrap the box in foil or plastic wrap
before freezing. Foam cakes may be filled or frosted with whipped cream or
whipped topping before freezing. Frosted cakes may be stored in the freezer up to
3 months.

 Thaw cakes at room temperature. Thaw unfrosted cakes covered, and frosted
cakes loosely cakes loosely covered for 2 to 3 hours at room temperature.

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 What’s More

Activity for Lesson Information

Collect videos or pictures showing different styles of plating and presenting a

dessert. Note the characteristics/ styles that attracts you most and apply it on your
own presentation. Record through pictures or videos the performance for submission
of outputs.

Score Criteria
5 Done creatively and neatly showing much relevance to the given
topic.
4 Done creatively and neatly enough with relevance to the given
topic.
3 Done creatively and neatly enough but no relevance to the given
topic
2 Done creatively and neatly enough but not so relevant to the
given topic
1 Done poorly with erasures and irrelevant to the given topic.

What I Have Learned

Self – Checked LI

Directions: Identify what is described in the sentence below, choose inside the box
the correct answer. Write the letter of your answer on your answer sheet.

a. Consider the vessel.

b. Be consistent.
c. Store when completely cooled.
d. Store under cake cover.
e. Freeze unfrosted cakes.

________ 1. Cakes with frostings or fillings containing dairy products should be

refrigerated.

________ 2. The frosting can be totally absorbed by the cake when stored in an
airtight container.

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________ 3. For unfrosted butter cakes, cool completely, wrap in heavy-duty foil
and freeze.

________ 4. It may seem like common sense, but consider the experience of eating
the dessert when you choose the type of plate.

________ 5. When plating cakes, be consistent in your design and in serving size. It
could be confusing to see different presentation on each plate.

What I Can Do

Perform the tasks given below.

1. Present and plate cakes by following the tips on how to plate and present:

a. Be creative with color.

b. Combine textures.

c. Compose your plate.

d. Consider the vessel.

e. Contrast temperatures.

f. Let it be dramatic.

g. Don’t make it too tall or wobbly.

h. Garnish with care.

2. Keeping cakes fresh and flavorful and quality:

a. Store when completely cooled.

b. Store under cake covers.

c. Freeze unfrosted cakes.

d. Freeze cakes with buttercream frosting.

e. Thaw cake at room temperature.

3. Document performance either in pictures or recorded videos.

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 Score Criteria

5 Done creatively and neatly showing much relevance to the given

topic.

4 Done creatively and neatly enough with relevance to the given topic.

3 Done creatively and neatly enough but no relevance to the given

topic

2 Done creatively and neatly enough but not so relevant to the given
topic

1 Done poorly with erasures and irrelevant to the given topic.

Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.

PERFORMANCE LEVEL

4 – Can perform this skill without supervision and with initiative and adaptability
to problem situations.

3 – Can perform this skill satisfactorily without assistance or supervision.

2 – Can perform parts of this skill satisfactorily, but requires considerable

assistance and/or supervision

1 – Can perform parts of this skill satisfactorily, but requires considerate

assistance and/or supervision

Assessment

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True or False

Directions: Write in a separate answer sheet if the statement is correct and X if

the statement is wrong.

________ 1. When presenting and plating cakes, be creative with color.

________ 2. Adding different textures to the plate adds excitement to the visual
appeal of cake. Different textures excite the sense, giving an
anticipatory sense of the taste pleasures to come.

________ 3. When presenting and composing your plate, consider the plate as if
it were a blank canvass or as if you were composing the frame for
photograph.

________ 4. When keeping cakes fresh and flavorful, store cake when
completely cooled.

________ 5. To keep your cake fresh, keep under cover the frosting can be
totally absorbed by the cake when kept in an airtight container.

II. Essay
Directions: Answer the questions briefly. Use a separate answer sheet. (5 points)

1. What are the tips in plating and presenting cakes?

___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________

2. Why do you have to keep cakes fresh and flavorful?

___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________

Additional Activities

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Something to Do

1. Collect and compile the presented and collected pictures in a folder.

2. Using the Scoring Rubric below, check the appropriate box that corresponds
to your level of performance in doing each of the given task.

PERFORMANCE LEVEL 4 3 2 1

4 – Can perform this skill without supervision and with initiative

and adaptability to problem situations.

3 – Can perform this skills satisfactorily without assistance or

supervision.

2 – Can perform parts of this skill satisfactorily, but requires

considerable assistance and/or supervision

1 – Can perform parts of this skill satisfactorily, but requires

considerate assistance and/or supervision

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 Answer Keys

What I Know
1. T
2. T
3. T
4. T
5. T

What’s New Assessment

Activity
1.
1. a
2. c 2.
3. d 3.
4.
5.

What I Have Learned

1. c
2. d
3. e
4. a
5. b

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References
Bread and Pastry Production (Manual). Department of Education

Le Cordon Blue Desserts by Laurent Duchene and Bridget Jones

Technology and Home Economics – Home Technology by Eden C. Diaz and Nora
Soriano (2000)

Good Housekeeping, Delicious Dessert Cookbook by Susan Westmoreland (1999)

Basic Foods for Filipinos by Matilde P. Guzman, Virginia S. Claudio, Sonia Y. De

Leon

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