Commission on Higher Education

Region 2
CHED Regional Office
ISABELA STATE UNIVERSITY – CABAGAN CAMPUS
Garita, Cabagan Isabela

FINAL TEACHING DEMONSTRATION IN

TECHNOLOGY AND LIVELIHOOD EDUCATION
DETAILED LESSON PLAN IN
PRINCIPLES OF FOOD PREPARATION
November 10, 2022
9:00-12:00
I. OBJECTIVES:

At the end of the lesson the students are expected to:

a. Define the different pastries;
b. Classify the different kinds of cakes;
c. Name and differentiate the kinds of cookies;
d. Identify tools in making and applying frosting to cakes.

A. CONTENT STANDARD
The learners demonstrate understanding on how to make pastries.
B. PERFORMANCE STANDARD
The learner independently draws and create his/her own cake design.
C. LEARNING COMPETENCIES
Identify the different kinds of pastry.

II. CONTENT
Pastry

III. LEARNING MATERIALS

A. Reference: https://www.myrecipes.com/t/breakfast-and-brunch/breads-and-pastries
Bread and Pastry (Learning Content IX) pp. 13

Teachers Guide: Competency Based Curriculum

Learners guide: Bread and Pastry (Learning Content IX)
Textbook Pages: pp. 13

B. Instructional Materials: Laptop, PowerPoint presentation, Visual aids.

C. Value Focus: To make the pastries delicious in any cooking styles.

IV. LEARNING PROCESS/PROCEDURE

Teachers Activity Students Activity

A. ACTIVITY
Prayer
Checking of attendance
Motivation

Good morning, Class! Good morning too, Ma’am!

How’s everybody class? We’re good Ma’am!
I’m glad to hear that!

Let us all stand and feel the presence of the

Lord.
Miss Nyca, please lead the prayer. Yes Ma’am! (Prayer)
Thank you!

Again, Good Morning class! You may now sit.

May I know who is absent today? None ma’am!

Okay, good to hear that!

Class, we have a new reading under the

Principles of Food Preparation today, but we'll
do an activity first before diving into our main
topic.

Okay, I will group you into 3.

(1,2,3....1,2,3…..1,2,3)
Please go to your respective groups and let
me read the Instruction first.

The title of the game is “Fix me: I’m

confused!”
The goal of the game is to identify the
appropriate group to which these images
belong by having two representatives from
each group. The direction of this game is to
classify them whether they are included under
Frosting, Cakes, or Cookies.

Take note: The group that scored the highest

will earn a reward. A penalty will be applied to
the side with the lowest score and call for a
draw will be given to a group with scores
between the highest and the lowest.

Is that clear class?

All right, may I now request each Yes Ma’am!
representative to please come forward and
draw from the pictures that I provided here.

I will give you 30 seconds to put the pictures

in their respective classifications based on
your perceptions.

Okay class, Times up!

Now, let’s check your answers.

B. ANALYSIS

Wow, great job class!

I appreciate your actively participation in our
activity!

Now, Let’s jump to our new topic which is all

about Pastry.

So class, What comes to your mind when you

hear the word Pastry? (Student raised his/her right hand)
( Students answer may vary)
Anyone?
(Students raise his/her right hand)
Yes Mr. Daracan what is your idea?
Yes, Mr. Daracan?
(Mr. Daracan) We’re thinking of different types
of dessert like cupcakes, cakes, bread, cookies
and other sweets chocolates ma’am.
Wow, That’s great idea Mr. Daracan!

Let’s give them a ‘clap’ class for their effort.

( 1,2,3 clap, clap, clap!)
Okay, Let’s proceed to our discussion.
Kindly read the definition of Pastry Ms.
Azcueta.
(Ms. Azcueta) PASTRY is essentially a type of
bread and so many different types exist that
there is no one way to classify them. Their chief
differences have to do with their fat, the type
used, its proportion, and how it is introduced it
Thank you! into the flour.

Next, who wants to read the definition of

NONLAMINATED PASTRY ( Students raise his/her right hand)

Yes, Ms. Pagurayan.

1. NONLAMINATED PASTRY where solid fat is
cut into the flour insufficient cutting of fat into
the flour cause tough crust., or added as melted
 or liquid oil.

Thank you!

Kindly read the 2nd Type of pastry Mr. Andres.
2. LAMINATED PASTRY where solid fat is
repeated folded into the dough using a
technique called lamination. Those include Pie
and Tart Crusts, Choux or Pâte à Choux, Brioche,
Croissant, Danish, Puff Pastry, Phyllo, and
Strudel.

Thank you, Denny!

So class, What is the difference between Non- ( Students raise his/her right hand)
laminated and Laminated pastry? ( Students answer may vary)

Yes Miss/Mr.

Very Good!

Now, let’s proceed to the next slide.

We have 5 Types of Pastries.
Ms. Arguelles, kindly read the 1st type of
pastry.
Thank you, Ms. Roselyn!
1. Flaky Pastry The most rustic and simple of all
the pastry doughs, flaky pastry is used for sweet
and savory pies, quiche, sausage roffs, and
turnovers. Well-made crusts are usually tender
and flaky. It benefits from a hands-off attitude
because the flakiest of doughs is the result of
pea-sized chunks of butter and gentle hand
work.

Ms. Limon please read.

2. Shortcrust Pastry A much more forgiving and
foolproof variety of pastry, short crust pastry is
resilient if overworked. This dough is much more
cohesive than flaky pastry, because it's often
used as the sturdy base for tarts. In fact, this
dough is so sweet and sturdy, it's not too
dissimilar to shortbread cookie dough.
Thank you, Alma!

Let’s move to number 3

3. Puff Pastry is also known as pâte feuilletée.

A flaky pastry characterized by fat
and air being trapped between the layers of
the dough to give a delicate, layered, and crisp
finish. This time-consuming pastry is
considered a go-to for pastry chefs, and worth
the time to make. It is often used for pie
crusts, as wrapping for meats, as well as vol-
au-vents, cream horns and mille feuilles.

Kindly read the definition of Choux Pastry Ms.

Alerta. 4. Choux Pastry Choux pastry, or pâte à choux, is
made of flour, water, butter, and eggs—its
texture is thick and sticky. Instead of using a
rising agent, the batter is beaten together on the
stovetop until it forms a thick mass. The process
traps steam, which gets released in the oven,
creating a puff pastry. This creates a crispy outer
shell and hollow interior that can be filled with a
variety of fillings and is used for eclairs and
Thank you! profiteroles.

Okay let’s proceed to the last Types of pastry

class. Kindly read Ms. Maquinad. 5. Filo Pastry This type of pastry is made in very
thin sheets and used as a casing for numerous
delicate savory and sweet dishes such as baklava
Before we proceed to the next slide. and börek in Middle Eastern and Balkan cuisine.

What are the Five types of Pastry again class?

Give me one Ms. Kristine.
Very good! Flaky Pastry Ma’am.

What else class?

That’s right!
Shortcrust Pastry and Puff Pastry ma’am
How about the others class?
Yes Ms. Jezreel. Give the last two types of ( Student raise his/her right hand)
pastry? Choux Pastry & Filo Pastry Ma’am.
Wow, That’s great Ms. Jezreel!

Okay, Let’s move to the next slide.

So class, can you give me an example of
pastries? (Student raised his/her right hand)
Yes, Ms. Daban? Cookies, Cupcakes and breads ma’am
Very good!

What else class?

Yes,Ms. Lailyn? (Student raise his/her right hand)
Desserts ma’am like cakes, donuts pies and tarts
That’s right, That’s great idea Ms. lailyn! ma’am
All of your idea are correct, class!

Can you please read the definition of the first

example of pastry Ms. Sumalde.
1. Cinnamon Roll A cinnamon roll is a sweet
rolled pastry made with a yeasted dough, gooey
cinnamon-sugar filling, and topped with cream-
 cheese icing. They're commonly eaten as a
breakfast pastry in Northern Europe and the
Thank you, Melissa! United States.
 
Who wants to read the number 2 example
class? ( Student raised his/her right hand)
Yes, Ms. Nyca.
2. Morning Bun Morning buns are made from
laminated croissant dough that puffs up during
baking, resulting in flaky and buttery layers. The
rolls are filled with a cinnamon-sugar mixture
and finished with a honey glaze and sanding
Thanks Ms. Pagurayan. sugar.
 
Please read the number third one, Denny.

3. Sticky Buns Sticky buns are made with a

caramel glaze, which gives the buns their name.
The glaze is poured into the baking dish,
followed by toasted pecans. The buns are placed
onto the sticky mixture, and after baking, the
Thank you, Mr. Denny! pan is inverted so that the glaze oozes over the
top.
4. Baklava Baklava is a Greek, sweet dessert
pastry made of layers of filo filled with
chopped nuts and sweetened with syrup or
honey.
 
Kindly read the number 5 Ms. Alerta

5. Scones scones are a biscuit-like quick bread,

but in the United States we refer to them as
pastries. They are usually made of wheat or
oatmeal flour and baking powder for leavening.
The dough is rolled into a disc, from which
wedges are cut and baked until golden brown
Thank you, Ms. Irene! with a flaky, soft interior.

Okay next, number 6. Croissants A type of

puff pastry from France, croissants are a rich,
flaky roll named for their distinct crescent
shape. Typically eaten at breakfast. Croissants
can be made by layering yeast-leavened
dough with butter, and combined with cheese
or chocolate.

Who wants to read number 7 class?

Yes, Ms. Angel!
(Students raised his/her right hand)
7. Pies A pie is a baked dish of fruit, meat or
vegetables, typically made of a pastry-dough

Thank you, Angel!
Kindly read Number 8 Ms. Isabel.
Thank you, Isabel!
Okay next number 9. Please read Ms. Limon!
Thank you, Alma!
Let’s proceed to Number 10.
10. Éclairs An oblong, hollow pastry made
with choux dough and filled with custard or
chocolate-flavored cream, éclairs are a staple
at any gourmet bakery or French patisserie.
They are topped with fondant icing — the
same type of icing that is commonly used on
profiteroles.
Kindly read number 11 Ms. Jezreel.
Thank you, Jezreel!
Who wants to read number 12 class?
Yes ms. Roselyn.
Thank you, Roselyn!
Kindly read the Definition of Pretzels Mr.
Daracan
crust and often topped with pastry. While apple
pie is a fixture in North American culture, other
popular pie flavors include cherry, peach, pecan
and blueberry.
8. Danishes A sweet pastry and specialty of
Denmark, Danishes are a popular breakfast
buffet item, available in flavors like apple, cherry,
chocolate and cheese. When baked correctly,
they are fluffy and crispy on the outside, and
buttery and flaky on the inside.
9. Macarons Macarons (not to be confused with
macaroons) are a sweet French meringue-based
confection made with egg whites, sugar and
almonds, sandwiched around a layer of ganache
or buttercream. They are round and bite-sized,
and come in a wide variety of colors and flavors,
like pistachio, rose and salted caramel.
11. Strudels A German type of layered pastry,
strudels are made with filo pastry and a filling
that is usually sweet. Popular varieties include
apple, cheese and sour cherry. They are often
served with cream.
(Student raised his/her right hand)
12. Cannoli Cannoli originate from Italy, and are
made with a tube-like shell of fried pastry dough
filled with a creamy, sweet filling usually made
with ricotta cheese. They can range in size no
bigger than a finger to as large as a fist.
13. Pretzels Unmistakable with their unique
knotted shape, pretzels are made with baked
dough in both soft and hard varieties. Originating
in Europe, pretzels can be made with both sweet

Thank you, Vincent
Let’s proceed to Number 14. Tarts A baked
dish made with a filling over a pastry base,
tarts (unlike pies) have an open top.
Traditionally baked with short crust pastry,
tarts can be made with sweet ingredients like
custard and fruit, or savory ingredients (often
called quiches).
Can you please read the last example of pastry
Ms. Kaecy.
Thank you, Ms. Kaecy!
Okay class, let’s move to Cakes and Cookies.
Can you please read the Definition of Cakes
Ms. Rosario.
Thank you, Rosario!
So next, we have The Types of Cakes here
class. Number 1 is Butter Cake
Kindly read the definition of Buttercake Ms.
Melissa
Thank you, melissa!
and savory flavors and a variety of toppings and
coatings.
15. Profiteroles Called cream puffs in the United
States, profiteroles are a French dessert made
with choux pastry balls filled with whipped
cream, pastry cream, custard or ice cream. The
puffs may be left plain or topped with powdered
sugar, fondant icing or chocolate ganache.
 
Cakes There are many different types of cake
recipes and numerous ways of categorizing
them. The general classification used is whether
or not they contain fat, also known as shortening
(not be confused solely with just processed
shortening), and are called: Shortened (Butter or
Oil) Cakes or Unshortened (Foam) Cakes. Chiffon
cakes make up the third category, but here
they're often included with unshortened (foam)
cakes.
1. Butter Cake Any recipe for cake that begins
"cream butter and sugar" is a butter cake. After
the creaming, you add eggs to aerate the batter
a bit, flour (and sometimes another liquid, like
milk) to give it structure and texture, and baking
powder or baking soda to ensure that it rises in
the oven. Different types of cake batter within
the butter cake family include chocolate, white,
yellow and marble; for white and yellow cakes
coloring typically depends on whether they have
whole eggs, or extra egg yolks in them (yellow
cake) or egg whites only (white cake).
Who wants to read the number 2 class?
Yes, Ms. Alma
Thank you, Alma!
Okay, let’s proceed to number 3. Sponge
Cake Any recipe that contains no baking soda
or baking powder but lots of whipped eggs or
egg whites? That's a sponge cake and there
are several different types of sponge cake.
which will be called different things wherever
you are.
Can you please read the Definition of Genoise
Cake Ms. Lailyn.
Thank you, ms. Lailyn!
Who wants to read the definition of Biscuit
Cake class?
Yes, ms. Angel.
Thank you, Ms. Angel!
Kindly read number 6 Ms. Rosario.
( Students raise his/her right hand)
2. Pound Cake Pound cake is a relative of butter
cake. It's so called because it can be measured as
a matter of proportion: a pound of butter, a
pound of sugar, a pound of eggs, and a pound of
flour. In some pound cake recipes, you'll see the
eggs separated and the egg whites whipped and
folded into the batter, to leaven it; in other
recipes you'll find leaveners like baking soda and
baking powder, bringing it well into the butter-
cake fold.
4. Genoise Cake In Italy and France, a sponge
cake is called genoise. Genoise lacks much
assertive flavor of its own, but it is often used to
construct layered or rolled cakes when a lighter
texture than a butter cake is desired. These layer
cakes, common in the coffeehouses of Europe,
are called "European-style" to distinguish them
from American-style butter layer cakes, which
generally have fewer, thicker layers.
( Student raise his/her right hand)
5. Biscuit Cake Biscuit (always pronounced the
French way as bees-kwee) cakes are another
type of sponge cake containing both egg whites
and yolks, but, unlike genoise, the whites and
yolks are whipped separately and then folded
back together. This creates a light batter that's
drier than a genoise but holds its shape better
after mixing. For this reason, it's often used for
piped shapes such as ladyfingers. If baked in a
tube pan like an angel food cake, it makes a very
chewy sponge cake that was popular in the early
20th century but has since fallen out of favor.  
 6. Angel Food Cake Angel food cakes are made
with egg whites alone and no yolks. Most angel
food cakes have a spongy, chewy quality derived
from their relatively high sugar content and the
absence of egg yolks. Baked in ungreased two-
piece tube pans, angel food cakes are cooled by
being inverted, since this type of cake would
collapse if cooled right-side-up in the pan or if
Thank you, Ms. Daban! removed from the pan while still warm. There's
also no butter here, so the cake is fat free
Let’s proceed to 7. Chiffon Cake This fairly
recent American creation was invented by a
salesman who sold the recipe to General Mills,
which spread the recipe through marketing
materials in the 1940s and 1950s. A classic
chiffon cake is kind of a cross between an oil
cake and a sponge cake. It includes baking
powder and vegetable oil, but the eggs are
separated and the whites are beaten to soft
peaks before being folded into the batter. This
creates a cake with a tender crumb and rich
flavor like an oil cake, but with a lighter
texture that's more like a sponge cake. Chiffon
cakes can be baked in tube pans like angel
food cakes or layered with fillings and
frostings.

Please read the definition of 8. Baked

Flourless Cake Ms. Isabel.

8. Baked Flourless Cake These include baked

cheesecakes and flourless chocolate cakes. For
easy removal, they're often made in a springform
pan, though some can also be made in regular
round layer cake pans. Often the filled pan is
placed in a larger pan that's half-filled with water
to insulate the delicate, creamy cake from the
oven's strong bottom heat, which might give the
baked cake a porous rather than silky texture.
Thank you, Isabel! This is called baking the cake in a water bath.

Kindly read the next slide s. Roselyn!

9. Unbaked Flourless Cake These types of cakes

are typically molded in a dessert ring or
springform pan then simply chilled before
unmolding. They include unbaked cheesecakes
and mousse cakes. They often have a crust or
bottom layer that's baked before the mousse is
added. Sometimes other layers, such as genoise
Thank you, Roselyn! or biscuit, are alternated with the mousse.

Next is 10. Carrot Cake Carrot cake uses the

leavening practices of butter cake, but instead
of butter uses a neutral oil like vegetable or
canola oil. For this reason, it will keep a little
longer than butter cakes but can sometimes
come out on the greasy side. (The process is
pretty much the same: instead of starting out
beating butter and sugar, you start out
whipping eggs and sugar, then add oil.)

Okay, Please read the last one Ms. Lailyn.

11. Red Velvet Cake Red velvet cake is

Thank you, Ms. Lailyn!
Now, let’s proceed to the 5 Types of Frosting
class. We have Buttercream, Cooked Frosting,
Whipped Cream Frosting, Royal Icing &
Ganache.
essentially a butter cake, though it is frequently
made with oil instead of butter. In addition,
cocoa is added to the cake batter to create the
distinct red velvet flavor — originally it was a
reaction between buttermilk and the raw cocoa
widely available at the time of red velvet's
inception that caused a ruddy-hued crumb.
These days you'll more often find them tinted
with food coloring.

Kindly read the definition of Buttercream Ms.

Nyca.

1. Buttercream Buttercream is by far the most

Thanks Ms Nyca!
So class, we have here the FIVE DISTINCT
TYPES OF BUTTERCREAM FROSTING
Please read the first one Ms. Kaecy.
common type of frosting, and it's made by
combining a type of fat—usually, but not always
butter—with sugar. Buttercream sometimes uses
eggs to impart a smooth and airy consistency
and the possibilities for adding flavor and color
are nearly endless.

1. Simple Buttercream Also known as American

buttercream, this one is essentially a
combination of fat (i.e. butter) and
confectioners’ sugar (aka powdered sugar).
Optional ingredients include eggs (either whole
eggs, just the yolks or just the whites), milk, half
and half or nonfat milk solids. Note that cream
Thank you, Kaecy!
Who wants to read number 2 class?
Yes, Ms. Melissa.
Thanks, Melissa!
Kindly read the next one, Ms. Jezreel.
Thank you miss Jezreel!
4. French Buttercream This is probably the
richest buttercream and yet it's also extremely
light in texture. It's made by adding boiling
syrup into beaten egg yolks and then whipping
into a foamy consistency, to which softened
butter is then added and beaten some more
until light and creamy.
Can you please read the last Types of 5.
Pastry-Cream Buttercream Ms. Alma.
Thanks Alma!
Now, Let’s move to the 2nd types of Frosting.
Kindly read Ms. Isabel
cheese frosting is merely simple buttercream
which uses cream cheese instead of butter as the
fat.
( Students raised his/her right hand)
2. Decorator's Buttercream Because butter tends
to melt at room temperature (or at least become
very soft), buttercream frosting is not ideal for
producing the decorative flowers and curlicues
you see on fancy wedding cakes. The solution is
to so-called decorator's buttercream, which—
instead of butter—is made with vegetable
shortening. In addition, decorator's buttercream
is whipped considerably less than ordinary
buttercream.
3. Meringue Buttercream Sometimes called
Swiss or Italian meringue buttercream, this
variation is made by beating a hot syrup of sugar
and water into a basic egg white foam, then
whipping softened butter into the resulting
meringue to make the frosting. Heating the
meringue gives it extra stability, which means
this frosting is extremely light and airy.
5. Pastry-Cream Buttercream Buttercream: Also
known as German buttercream, this variation is
made by combining pastry cream (which is a
custard with some sort of added starch, such as
flour or cornstarch) with butter, and possibly
additional confectioner's sugar.
2. Cooked Frosting Seven-minute frosting is the
classically cooked frosting and it's made by
heating sugar, water, and corn syrup to a boil,
then pouring this boiling syrup into a bowl of

Thanks Ms. Isabel!
Who wants to read the definition of 3.
Whipped Cream Frosting class?
Yes, Mr. Andres
Thanks Denny!
Let’s proceed to the next slide. 4. Royal Icing
Royal icing is a hard, brittle icing used for
decorating cakes and cookies. You can make it
from scratch, using powdered sugar, egg
whites, and liquid, but many bakers prefer
using meringue powder, which is available at
bakery supply stores and even some grocery
stores. The meringue powder is combined
with a liquid, then usually tinted with food
coloring.
Can you please read the next one Ms. Roselyn.
Thank you, Roselyn!
Next is Glaze Glazes are the simplest frostings.
Powdered sugar is combined with a liquid to
form a thin consistency. Glazes are usually
poured or drizzled over the tops of cakes and
cookies. This forms a shiny hard crust when
the glaze sets. Melted chocolate can be used
as a glaze on its own.
stiff-peak meringue with the beater going. The
trick is adding the hot liquid slowly, aiming for
the side of the bowl rather than directly into the
meringue. Heating the meringue through the
addition of this hot liquid coagulates the proteins
in the egg whites, which stabilizes the meringue
and helps the frosting hold its shape.
( Students raised his/her right hand )
3. Whipped Cream Frosting Whipped cream
frostings consist of whipped cream, powdered
sugar, and flavorings—what could be simpler? As
with buttercream, the cornstarch in the
powdered sugar helps stabilize the frosting. It's
possible to overbeat this type of frosting, which
can cause it to turn grainy, so beat just until firm
peaks appear. Cakes, cupcakes, shortcakes, and
cookies with this type of frosting must be
refrigerated.
5. Ganache Ganache is simply chocolate melted
with heavy cream. This frosting makes a
beautiful shiny coating on cakes and cookies.
Here's an easy dessert trick to pull off with
homemade ganache: If you chill and beat the
ganache until it's fluffy and stiff, then form the
mixture into balls, you'll end up with truffles. You
can also chill and beat a ganache and use the
fluffy result to quickly frost a layer cake.
Okay class, What are the Types of Frosting
again?
Give me one Ms. Sumalde.

Very Good! Buttercream ma’am

What else Class? Cooked Frosting & Whipped Cream Frosting
ma’am
Excellent!
How about the other types class? Royal Icing, Ganache & Glaze ma’am
Wow, very good class! You are all correct!

Now let’s proceed to Cake Making and

Decorating Tools
Kindly read the definition of 1. Cake Pans Mr.
Daracan

1. Cake Pans To make beautiful cakes, you need

professional cake pans. They have straight sides
instead of slanted, which help keep the sides of
your cake straight after it's stacked so you won't
Thank you, Vincent! need to carve down the edges as much to even
things out.
2. Parchment Paper Whether you're placing it
in the bottom of your cake pans for a perfect
release or laying down a surface for trimming
and filling cakes, parchment paper can be
used for a variety of things. You can even
place your cakes on large pieces of parchment
paper when covering them in fondant to avoid
sticking and lowering your risk of the fondant
tearing.

Kindly read the definition of Sharp Knife or X-

Acto Blade ms. Nyca.

3. Sharp Knife or X-Acto Blade A clean, sharp

knife helps get cakes out of their pans efficiently.
you just need to run the blade around the entire
edge. Knives are also really useful when working
with fondant, as you can use them to carve
shapes, stripes and other details. X-Acto knives
are perfect for this kind of work, helping you
create smooth, precise lines. Just be careful
when using with silicone mats, as they're super
Thanks Nyca! easy to slice right through.

Let’s move to number 4. Please read Ms.

Kaecy.
4. Shortening Air is the enemy of fondant
(especially if you live in a humid climate), so it's
imperative you keep it covered at all times.
 Leaving fondant out for even a few minutes can
cause it to dry out and crust, which gives it a
gross skin and makes it tear easily. Shortening,
on the other hand, is fondant's best friend.
When fondant starts to dry, adding a small
amount of shortening conditions it so it's
Thanks Ms. Kaecy! workable again.

5. Cake Boards or Drums If you expect to

move your cake around at all even if that's
just getting it into the fridge setting it on a
stiff, stable board is necessary to keep the
cake together and perfectly aligned. For large
cakes, use a drum, aka three cake boards that
have been glued and pressed together before
being covered in foil.

6. Powdered Sugar or Cornstarch Fondant is

super sticky, especially when you're rolling it
out to cover a cake. It's best to use powdered
sugar or cornstarch on the surface to keep the
fondant from sticking. It doesn't matter which,
but keep one in a shaker and disperse it
evenly while rolling out your fondant.
 
Please read the next one Ms. Rosario

7. Offset Spatula and Bench Scraper If you're

struggling for a beautiful, clean crumb coat and
final coat, these two tools will save you. Spread
your buttercream icing using the offset spatula.
Thanks, Rosario! Once you have a thick coat of icing, smooth it
out using a bench scraper.
Kindly read the definition of Turntable or Lazy
Susan Ms. Roselyn

8. Turntable or Lazy Susan Decorating a cake

without a turntable is almost impossible, as it
gives you access to the entire cake with just one
Thanks miss Roselyn! swivel. Use one to torte, fill, crumb coat and
decorate your cake in a fast, efficient manner.
9. Large and Small Fondant Rollers While a
regular rolling pin may be sufficient when
you're first starting out, you may want a
plastic or silicone fondant roller if you plan to
invest a lot of time and energy into cake
decorating. First, these rollers don't have
handles, ones with them aren't usually strong
enough to roll the fondant as thin as you'll
need. Second, they come in different sizes.
Small rollers are used for rolling out just
enough fondant for decorations, while large
ones are for rolling out enough to cover an
entire cake.

Let’s proceed to the last Tools of cakes class.

10. Fondant Smoothers Like the name
promises, fondant smoothers help smooth the
fondant onto the cake and help release any air
bubbles that got trapped under the fondant. If
you can only buy a few new tools, make sure
to get one or two so you always have it on
hand.

Okay, Let’s move to the next slide class.

Kindly read the definition of Cookies Ms.
Isabel
Cookies The word cookie refers to "small cakes"
derived from the Dutch word "koekje" or
"koekie." Cookies contain many of the same
  ingredients as cakes except that they have a
lower proportion of liquid with a higher
proportion of sugar and fat to flour.
Thank you, Ms Isabel!

Can you please read the next one Ms Alma.

Cookie Dough Basics Most cookies are made
from the same basic ingredients. The dry
ingredients consist of all-purpose flour, baking
powder, baking soda, and salt. The sweetness
comes from granulated and/or brown sugar. The
fat is either softened butter, margarine,
shortening, or occasionally oil. Eggs and vanilla
extract are also used. For different flavored
cookies, you can add any or all of these:
chocolate, cocoa, nuts, raisins, oatmeal, spices or
extracts.
Making the dough is pretty consistent with all
cookies. Mix your dry ingredients in a medium-
sized bowl. In a large bowl, cream your butter
and sugars, then add your slightly beaten eggs
and vanilla. To this mixture, slowly add the dry
ingredients until well mixed. At this point, the
extra flavorings are added to the dough. Then,
the dough is prepared the way dictated by the
cookie type.
Thank you, Alma!

Next is Storing Cookies.

Storing Cookies
  Soft cookies, such as bar cookies, are
stored in a container with a tight lid. If
they tend to dry out, add a slice of
apple to the container.
 Crisp cookies should be stored in a
container with a loose lid, like a
cookie jar. If there is a lot of humidity
in your area, add a piece of bread to
the container. The bread helps to
absorb the moisture.

Now, Let’s move to the next slide.

So class we have here the Types of Cookies.
The first one is Bar Cookies Bar Cookies are
prepared by putting the dough in a
rectangular pan. They are baked and then cut
into squares. Most drop cookie recipes can be
converted to this type of cookie. These are the
easiest cookies to make because several
batches are baked at once.

Kindly read the definition of Drop Cookies Ms.

Lailyn. Drop Cookies Drop Cookies are the easiest
individual cookies to make. Balls of dough are
dropped from a spoon onto a cookie sheet.
Thanks Lailyn!  

Please read the number 3 class

Molded Cookies Molded Cookies feature dough
that is formed by the hands into shapes such as
wreaths, crescents, canes, or balls. Balls are
Thanks everyone! sometimes flattened with the bottom of a glass.

Let’s move to the next slide class.

We have Pressed Cookies Pressed Cookies are
made by pressing the dough through a cookie
press or pastry tube to form different shapes.
These are also known as "spritz cookies."

Please read the definition of Refrigerator or

Icebox Cookies Ms. Alerta Refrigerator or Icebox Cookies Refrigerator or
Icebox Cookies are prepared by shaping the
dough into long rolls and then refrigerating
them. Once cold, the dough can be sliced and
baked. This is a great prepare-ahead-of-time
dough because it can also be frozen.
Thank you Ms. Alerta!

Now, Let’s proceed to the last types of

Cookies.
 Please read Mr. Andres.
Rolled Cookies Rolled Cookies take a little more
preparation. With a rolling pin, the chilled dough
is rolled out. The dough is cut into shapes by
Thank you! using a knife, pastry wheel or cookie cutter.
 
So class, That’s the end of our discussion.
Do you have any questions or clarifications
class? None so far ma’am.
Okay Good! Thank you so much Class!

C. ABSTRACTION
1. What is pastry?
2. What is the purpose of frosting?
3. Why equipment and tools for baking cakes are important?

D. APPLICATION
Let students know how to make pastry.

E. ASSESSMENT
PART 1- Direction: Identify the correct answer and write it on the space provided.

______ 1. Where solid fat is cut into the flour insufficient cutting of fat into the flour cause tough
crust., or added as melted or liquid oil.
______ 2. This dough is much more cohesive than flaky pastry, because it's often used as the sturdy
base for tarts.
______ 3. This type of pastry is made in very thin sheets and used as a casing for numerous delicate
savory and sweet dishes
______ 4. Baked dish of fruit, meat or vegetables, typically made of a pastry-dough crust and often
topped with pastry.
______ 5. This is probably the richest buttercream and yet it's also extremely light in texture.
______ 6. Typically molded in a dessert ring or springform pan then simply chilled before unmolding.
______ 7. This is made from laminated croissant dough that puffs up during baking, resulting in flaky
and buttery layers.
______ 8. If you're struggling for a beautiful, clean crumb coat and final coat, these two tools will
save you.
______ 9. This is made by pressing the dough through a cookie press or pastry tube to form different
shapes.
______ 10. These layer cakes, common in the coffeehouses of Europe, are called "European-style"

PART 2- Directions: Draw and Create own cake design. 10pts.

Rubrics:
Originality – 40%
Creativity – 30%
Pleasing Appearance – 20%
Neatness – 10%
Total - 100%
F. AGREEMENT

Follow-up question
1. What is Pastry?
2. What are the different types of frosting?
3. What are the examples of cookies?

Advance
The meat
Guide questions
1. What is Meat?
2. What are the different kinds of meat and its sources?

References: https://www.britannica.com/topic/meat

Module in Bread and Pastry Learning Content IX

Prepared: Checked:

TAMANG, DENISE CECILLE V. JHON PAUL G. MASINNA

Student Teacher Adviser