WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS

19 DECORATE AND PRESENT PASTRY PRODUCTS

Learner’s Name: _____________________________________________________

Grade Level/Section: _________________________________________________

Date: ______________________________________________________________

I. INTRODUCTORY CONCEPT:

To decorate and finish pastry products is just as important to the success of any food
or dish. It’s the way the food looks on the plate is what tempts your eyes and want to taste it.

II. LEARNING COMPETENCY:

LO 2. DECORATE AND PRESENT PASTRY PRODUCTS
TLE_HEBP9-12PP-llh-i-5
2.3 Finish pastry products according to desired products characteristics.
2.4 Present baked pastry products according to standards and procedures.
Objectives:
1. Identify the standards and principles to follow in decorating and finishing
pastry products.

BREAD AND PASTRY PRODUCTION 1

 III. ACTIVITIES:

ACTIVITY 1: IDENTIFY ME!

Direction: Identify what is being described in the sentence below. Choose

your answer from thebox and write it on your test notebook.

Consistency Appearance
Moisture Content Color of the Product

1. It refers to the uniformity of grains and texture.

2. It is the amount of moisture present in pastry products which
contribute in themoistness 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 one’s appetite.

ADDITIONAL ACTIVITY:

Direction: Using the available ingredients at home, choose from the given recipe
and prepare any glaze, icing and filling. Practice and enhance your skills on
decorating and presenting pastry by applying this to your baked pastry products.
Video your performance with the help of your part/ guardian. Your performance will
be rated based on this rubric.
Scoring Rubrics for Evaluation
Performance Criteria Perfect Score Student’s
Score
1. A filling and coating/icing for pastry
product are prepared according to
25
standard recipes, enterprise standards
and/or customer preferences
2. Pastry products are filled and decorated
where required and appropriate, in
25
accordance with standards and customer
preferences
3. Pastry items are finished according to
25
desired product characteristics
4. Baked pastry products are presented
according to established standards and 25
procedure
TOTAL 100

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 CONGRATULATIONS!
You made it with flying colors. Good luck on the next
lesson

V. ANSWER KEY:

Activity 1 IDENTIFY ME!

1. Consistency 2. Moisture content 3. Appearance 4. Color of the product

VI. REFLECTION:

I have learned that ____________________________________________

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

VII. REFERENCES

Aniceta S. Kong et.al. Bread and Pastry Production Manual 1st Edition (TVL- Home
Economics) 2016
https://www.google.com/search?q=kinds+of+icing/frosting&source=lnms&sa=
X&ved=0ahUKEwjP0JnL-
v7fAhWK7WEKHZzdB7QQ_AUICSgA&biw=1366&bih=613&dpr=1

LAS DEVELOPMENT TEAM

JOCELYN B. BOBIER - Writer - San Isidro National High School

KATHERINE D. VALLADOLID - Content Editor - Tiwi Agro-Industrial School
JAIRAH JOY I. CHAVEZ - Language Editor - Tiwi Agro-Industrial School
NOE FRANCIS B. BELEN - Layout Editor - Tiwi Agro-Industrial School
JANE ST. REVILLA - Content Reviewer - School Division Office of Albay

BREAD AND PASTRY PRODUCTION 3