Learning Activity Sheet 9

Name: Grade Level &Section: Score:_____

Teacher: MARIA TERESA O. APARRE Subject: Bread and Pastry Production Date: _____________
Type of Activity:
 Concept Notes  Individual  Formative
Lesson Topic: Storing Pastry Products
Learning Competencies:
1. To discuss the guidelines in storing pastry products.
Concept Notes:
Storage conditions and methods include:
 consideration of temperature, light and
 air exposure
 use of airtight containers
 use of display cabinets, including
 temperature-controlled cabinets
 refrigeration, chilling and freezing

Guidelines in Storing Pastry Products

Pastries taste best straight from the oven, gradually losing flavor and appeal as freshness dissipates. Oxygen exposure
dries out pastries, making them taste stale. Without proper packaging, soft pastries become hard and hard pastries become soft.
Depending on the type of packaging and storage method, you can keep pastries fresh for up to three months.

Room-Temperature Storage

Fresh pastries must cool to room temperature before you wrap them, or the residual heat will create condensation
making them soggy. Place fresh pastries inside a paper bag to help retain the quality of the crust. Keep the pastries at room
temperature to prevent condensation so that they do not soften. Seal the paper bag inside a plastic storage bag for extended
storage of up to about five days. Squeeze out any excess air inside the plastic bag to extend freshness.

Freezer Storage

The freezer is the best place to store pastries to retain freshness beyond about five days. Use only freezer storage bags
designed for optimum moisture-vapor resistance. Freeze the pastries for up to two to three months; thaw them in the packaging
before reheating.

Serving the Pastries

Regardless of how you store pastries, pop them in the microwave or oven to help restore freshness. Heat pastries at
approximately 350 F for 10 minutes in a conventional or toaster oven, or warm them in a microwave on the low setting for 30
to60 seconds.

ACTIVITY:

1. Discuss how to store pastry products.( 5 points)

2. Why should you practice proper storage of pastry products? ( 5 points)

Prepared by: Maria Teresa O. Aparre Checked by : Roina S. Baliton

Subject Teacher HT- III
 Learning Activity Sheet 10

Name: Grade Level &Section: Score:_____

Teacher: MARIA TERESA O. APARRE Subject: Bread and Pastry Production Date: _____________
Type of Activity:
 Concept Notes  Individual  Formative
Lesson Topic: Fill and Decorate Pastry Products
Learning Competencies:
1. Appreciate the importance of filling and decorating pastry products.
2. Identify the techniques in adding filling to pastry.
Concept Notes:
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.

How to Add Fillings to Pastries

1. Piping – 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. Pastry bags come in all sizes from very large for doing large for doing big jobs to
extremely tiny ones for doing finely detailed work on cakes and cookies.

How to use a piping bag

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.
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.

2. Spreading – distributing cheeses, creams, butter, jellies and other condiment over a surface with butter knife or spatula.
Croissants with chocolate ganache

3. Spooning - Placing a filling such as fruit, meat and vegetables with the use of spoon.
 Garnishing
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. This
“decorative” item can add important flavor, texture, and functional elements to the plating of the dessert, and can enhance the
enjoyment of the dish.

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 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

Decorating pastries with coating, icing and decorations

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
2. Glazes – 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. Glace icing can be both poured and drizzled into pastry products. It is very easy to make
as you just mix icing sugar and water and because of this you can choose what consistency you want. Also you can use
food coloring to change the color of the icing to make it more colorful.
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.
5. Chocolate - Too thick a chocolate garnish can overpower the dessert, so it must be delicate. In all cases, chocolate
must be correctly tempered, which will ensure a crisp texture and proper sheen. Some garnishes that can be prepared
are chocolate curls, fans, and cigarettes, formed by spreading a thin layer of tempered chocolate onto a marble slab
and then shaping once partially set.
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.

ACTIVITY:

Here are different filled and decorated pastries. Write your observations in each picture by filling up the table below.
Prepared by: Maria Teresa O. Aparre Checked by : Roina S. Baliton
Subject Teacher HT- III
 Learning Activity Sheet 11

Name: Grade Level &Section: Score:_____

Teacher: MARIA TERESA O. APARRE Subject: Bread and Pastry Production Date: _____________
Type of Activity:
 Concept Notes  Individual  Formative
Lesson Topic: Baking Guidelines
Learning Competency:
1. Discuss the guidelines in baking pastry products.

Concept Notes:

Baking Guidelines

Basic steps in baking

1. Read the recipe carefully to know if you have all the ingredients and the utensils
needed and if you understand the entire procedure.
2. Check all the necessary ingredients gather and arrange them according to the
sequence of their preparation.
3. Prepare all the utensils needed for measuring, mixing and baking.
4. Pre-heat the oven. Set the oven knob at the desired temperature.
5. Prepare pans needed: make sure to use the correct pan size. If it needs
greasing, brushing the pan bottom with a little shortening. For baking
purposes, don’t use butter or margarine for greasing because these easily burn
and will produce a very brown crust.
6. Measure the ingredients using correct utensils according to the amounts
required in the recipe.
7. Mix the batter or dough when filling pans, make sure you don’t overfill. Fill
about 2/3 full to give an allowance for the rising.
8. Bake in the pre-heated oven. Put the pan at the center rack
9. Test for doneness. For butter cakes, prick the center of the cake with a
toothpick. If it comes out clean, then it is done. For chiffon and sponge cakes
press lightly with fingers. If it springs back.
10.Cool the baked products. For butter cakes, put the pan on a wire rack and leave
to cool for ten minutes. Afterwards, invert pan to remove the cake and cool it
completely. For sponge and chiffon cakes, invert pans at once in wire racks.

When Baking
1. Pre-heat the oven to desired/ prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from all sides.
4. Follow correct oven temperature prescribed by the recipe. Incorrect oven temperature results to poor volume,
texture, form and color.
5. Avoid opening the oven while baking.
6. Cool cakes by using a cake rack. To remove cakes from the pan, slide a spatula around the pan and turn upside
down.

When Testing for Doneness

1. Use a cake tester to determine doneness of a cake by inserting at the center of the cake. When the tester comes out
clean, the cake is baked.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan.

Other Baking Guidelines

1. Observe proper handling of ingredients and equipment in baking to attain a perfect cake.
2. The process of mixing, scaling and measuring baking ingredients including the cooling method should be done
accurately to prevent a soggy baked product or cakes.
3. For sheet cakes, put a parchment paper at the bottom of the pan for ease in turning it upside down. Sprinkle
granulated sugar on top of the sheet cake before turning it upside down.
4. Cool angel food cakes, add chiffon cakes by sliding a spatula around the pan, and slowly turn it upside down to hold
back the volume of the cake.
ACTIVITY:

Directions: Arrange chronologically the following steps in baking a cake, placing 1 for the first step up to 10 for the final
step. Write your answer in a separate sheet.

_____ a. Test for doneness of the cake by using cake tester.

_____ b. Mix the batter or dough when filling pans.
_____ c. Read the recipe carefully to know if you have all the ingredients and the utensils needed.
_____ d. Check all the necessary ingredients needed in baking the cake.
_____ e. Pre-heat the oven. Set the oven knob at the desired temperature.
_____ f. Prepare all the utensils needed for measuring, mixing and baking
_____ g. Prepare the pans needed, make sure to use the correct pan size.
_____ h. Measure the ingredients using correct utensils according to the amounts required in the recipe.
_____ i. Bake and put the pan at the center rack.
_____ j. Cool the baked products.

Prepared by: Maria Teresa O. Aparre Checked by : Roina S. Baliton

Subject Teacher HT- III
 Learning Activity Sheet 12

Name: Grade Level &Section: Score:_____

Teacher: MARIA TERESA O. APARRE Subject: Bread and Pastry Production Date: _____________
Type of Activity:
 Concept Notes  Individual  Formative
Lesson Topic: Common Cake Problems and their Causes
Learning Competency:

1. Identify the Common Cake Problems and their causes.

Concept Notes:
Common Cake Problems and their Causes

Problem Causes Problem Causes

Volume and Shape Poor Too little flour Too much Texture Dense or heavy Too little leavening
Volume liquid Too little leavening Too much liquid
Oven too hot Too much sugar
Too much shortening
Oven not hot enough
Uneven shape Improper mixing Coarse or irregular Too much leavening
Batter spread unevenly Too little egg
Uneven oven heat Improper mixing
Oven racks not level
Cake pans warped
Crust Too dark Too much sugar Tough Flour too strong
Oven too hot Too much flour
Too little sugar or
shortening
Over mixing
Burst or cracked Too much flour or Poor Flavor Poor-quality ingredients
flour too strong Poor storage or sanitation
Too little liquid Unbalanced formula
Improper mixing
Soggy Under baked
Cooling in pans or with not
enough ventilation
Wrapping before cool

ACTIVITY:

Directions: Read and analyze the statement concept carefully. Match column A with column B. Write your
answer on your answer sheet.

A. B.
1. Under baked. a. Too dark
2. Too much flour or flour too strong. b. Crumbly
3. Batter spread unevenly; uneven oven heat. c. Soggy
4. Too much sugar, oven too hot. d. Bust or cracked
5. Too much leavening; too much shortening e. Uneven shape

Prepared by: Maria Teresa O. Aparre Checked by : Roina S. Baliton

Subject Teacher HT- III