9-12

Bread and Pastry

Production NC II
Quarter 2 – Module 4 (Week 7):
Prepare and Produce Pastry
Products

Self-Directed Learning Material

Department of Education – Republic of the Philippines
Bread & Pastry Production NC II
Self-Directed Learning Material
Quarter 2 – Module 7: PREPARE AND PRODUCE PASTRY PRODUCTS
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

Writers: Emelou D. Mosura
Editors: Aileen S. Orion and Cosette C. Navales
Reviewers: Aileen S. Orion and Cosette C. Navales
Illustrator:
Layout Artist:
Management Team: Reynaldo M. Guillena
JInky B. Firman
Marilyn V. Deduyo
Alma C. Cifra
Aris B. Juanillo
Marcelo O. Roco

Printed in the Philippines by ________________________

Department of Education – Region XI, Davao City Division

Office Address : DepEd Davao City Division, E. Quirino Ave.,

Davao City, Davao del Sur, Philippines

Telefax : (082) 224 0100

E-mail Address : info@deped-davaocity.ph

 9-12

Bread and Pastry

Production NC II
Quarter 2 – Module 4 (Week 7):
Prepare and Produce Pastry
Products

1
Introductory Message
For the facilitator:

Welcome to the TLE/TVL - Bread and Pastry Production NC II Self-Directed Learning

Material on Prepare and Produce Pastry Products.

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

2
For the learner:

Welcome to the TLE/TVL - Bread and Pastry Production NC II Self-Directed Learning

Material on Prepare and Produce Pastry Products.

The hand is one of the most symbolized part of the human body. It is often used to depict
skill, action and purpose. Through our hands we may learn, create and accomplish.
Hence, the hand in this learning resource signifies that you as a learner is capable and
empowered to successfully achieve the relevant competencies and skills at your own pace
and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

3
 What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

References Bread and Pastry Learning Module

At the end of this module you will also find:

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 task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain
a deep understanding of the relevant competencies. You can do it!

4
 What I Need to Know

Baking is a sophisticated method of cooking food. It requires special tools and

equipment to bring out the best result.
It is also important that the ingredients are measured accurately to get the
right consistency. There are various ways to express certain measurements.
To make good in baking it is useful to master some important ingredients.
The module will give you knowledge of the different bakery products and
provide you pro-active practice in baking.

LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)

CONTENT STANDARD PERFORMANCE STANDARD

The learner demonstrates an The learner demonstrates competencies

understanding of the basic concept and in preparing and producing pastry
underlying theories in preparing and products
producing pastry products

Learning Outcome 2 – Decorate and Present Pastry Products

• Prepare variety of fillings and coating/icing, glazes and decorations for
pastry products according to standard recipes, enterprise standards and/or
customer preferences.
• Fill and decorate pastry products, where required and appropriate, in
accordance with standard recipes and/or enterprise standard customer
preferences.
• Finish pastry products according to desired product characteristics.
• Present baked pastry products according to established standards and
procedures.

After going through this lesson, you are expected to:

➢ Identify different techniques in adding filling to pastry;
➢ Fill and decorate pastry products following the standards and procedures in
decorating pastry products;
➢ Plate and present baked pastry products according to established standards
and procedures.
➢ Appreciate the importance of plating and presenting baked pastry products

5
 What I Know

Multiple Choice. Read the questions carefully and choose the answer from the
options given. Write only the letter of your answer in your activity sheet.

1. It is to squeeze a pastry bag to force frosting or other paste-like mixture through

the tip of the bag.
a. Piping c. Dusting
b. Crimping d. Glazing
2. Placing a filling such as fruit, meat and vegetables with the use of a spoon.
a. Piping c. Dusting
b. Crimping d. Spooning
3. An item or substance used as a decoration or embellishment accompanying a
prepared food dish or drink.
a. Cream c. Garnish
b. Icing d. Sauces
4. Often used to brush the top of the pastry to give a nice shine and make it look
more appealing.
a. Eggwash c. Whipped cream
b. Glaze Icing d. Chocolate sauce
5. Applied to many puff pastry items. The result has shine and is touch dry when
cools to room temperature.
a. Cream c. Fondant
b. Eggwash d. Icing sugar
6. This is the critical choice for the final presentation.
a. Color c. Texture
b. Shape d. Condiments
7. It is beautiful and therefore garnishes should appear natural, fresh and dainty –
never overworked or overdone.
a. Appearance c. Simplicity
b. Consistency d. Color of the products
8. What essentials of plating presentation observe pride of workmanship?
a. Flavor c. Professional work habits
b. Simplicity and complexity d. Good basic baking and pastry skills
9. A term used to describe a covering that highlights a product to catch the eye of
the consumer.
a. Glaze c. Icing sugar
b. Cream d. Fondant Icing
10. A pastry chef cannot make superior plated desserts without having mastered
basic skills and techniques.
a. Flavor c. Professional work habits
b. Simplicity and complexity d. Good basic baking and pastry skills

6
Lesson Fill and Decorate Pastry
4 Products

There are two stages to the art of the baker or pastry chef: first, making and baking
all the doughs, batters, fillings, creams, and sauces (with the correct techniques);
and second, assembling these components into finished desserts and pastries. The
same principle is applied to plating dessert presentations. A plated dessert is an
arrangement of one or more components. For most desserts, all the components are
prepared well in advance. A plated dessert itself, however, is assembled à la minute
(at the last minute). All the components needed—including mousses, meringues, ice
creams and sorbets, cookies, dough, cake layers, pastry cream, and dessert sauces—
are used to make a presentation that is more than the sum of its parts.

What’s In

Let’s see how far you’ve learned from our past lessons!
Direction: Identify what is being described in the sentences below. Write your
answer on your activity sheet.

_______________1. It refers to the uniformity in grains and texture.

_______________2. It is the amount of moisture present in pastry products that
contribute to the moistness 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 once appetite.
_______________5. It consists of milk, sugar, eggs and flavorings.

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 What’s New

Now that you have reviewed the previous lesson, you are now ready to proceed with
the new lesson. The following activity will give you an idea of our lesson. Let’s begin!

Look and compare the two groups of pictures below. Can you see some difference?
Which group is more attractive? Explain your answer in your answer sheets.

PICTURE A

https://images.app.goo.gl/8M4Mg1eNx1dZJ6bk7 https://images.app.goo.gl/utuCzzziP46Xzmbu7

PICTURE B

https://images.app.goo.gl/jPYUPMxnAg4MkcDaA https://images.app.goo.gl/8kGFtyX5C4dcFJTo9

8
 What is It

Now you are ready to go on with our new lesson about how to fill and decorate pastry
products!

Fillings, such as creams, jams and chocolates, are the key ingredients in many
bakery products. They are incorporated into a variety of pastries and desserts 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 it more appealing and attractive.

How to Add Fillings to Pastries

1. Piping – is to squeeze a pastry bag to force frosting or other paste-like mixture

through the tip of the bag to fill or to decorate. Pastry bags come in all sizes
from very 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 at 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.

9
 https://www.bukalapak.com/p/rumah-tangga/dapur/peralatan-masak-lainnya/clzt39-
jual-hot-promo-spuit-filling-pastry-choux-kue-sus-dan-donut-donat

2. Spreading – distributing cheeses, creams, butter, jellies and other condiments

over a surface with a butter knife or spatula.

Croissants with chocolate ganache.

10
3. Spooning - Placing a filling such as fruit, meat and vegetables with the use of
a spoon.

Whipped cream Meat Strawberry and Lemon

Filling

There are two stages to the art of the baker or pastry chef: first, making and baking
all the doughs, batters, fillings, creams, and sauces (with the correct techniques);
and second, assembling these components into finished desserts and pastries. The
same principle is applied to plating dessert presentations. A plated dessert is an
arrangement of one or more components. For most desserts, all the components are
prepared well in advance. A plated dessert itself, however, is assembled à la minute
(at the last minute). All the components needed—including mousses, meringues, ice
creams and sorbets, cookies, dough, cake layers, pastry cream, and dessert sauces—
are used to make a presentation that is more than the sum of its parts.

11
ESSENTIALS OF PASTRY PRESENTATION

Good basic baking and pastry skills.

A pastry chef cannot make superior plated desserts without having mastered basic
skills and techniques. Individual components must be properly prepared. If puff
pastry doesn’t rise evenly and well because the chef hasn’t mastered correct rolling-
in techniques, if cake layers have poor texture because of incorrect mixing methods,
if a slice of cake is poorly cut, if sauces have poor texture, or if the whipped cream is
over whipped and curdled, then no fancy plate design will correct those faults.

Professional work habits.

Plating attractive and appealing desserts is partly a matter of being neat and careful
and using common sense. Professionals take pride in their work and in the food they
serve. Pride in workmanship means that chef’s care about the quality of their work,
and do not serve a dessert they aren’t proud of.

Beyond being neat, effective dessert presentation depends on a thorough

understanding of the techniques involving the balance of colors, shapes, textures,
and flavors, and learning how to arrange the dessert, garnish, and sauce on a plate
to achieve this balance.

Flavor

“Too much presentation and not enough flavor.” That is an often-expressed opinion
of some of the complicated towering constructions that were common on dessert
plates not long ago. It is true that you can be more structural with dessert
presentations than with hot food. It is also true, as the saying goes that “the eye eats
first.” But it is important to remember that food is still food. After the customers have
dismantled the structure on the plate and finished eating the dessert, it is the flavor—
or lack of it—they will remember. The presentation should enhance the flavor
experience, not cover up a lack of flavor

Simplicity and Complexity

Offering the best and freshest flavors on the plate frequently means knowing when
to stop. It is often harder to leave a presentation alone than to keep adding to it. One
pastry expert has written that a good chef can take a great peach and make
something original and inventive out of it, but a great chef will know when to let the
peach speak for itself. When you are using the best ingredients, often a simple
presentation is the best, and the more complexity you add, the more it distracts from
the flavors.

12
Plating and Presenting tips and techniques

There are many factors and techniques to consider in food plating that affect the
overall appearance of a dessert. Applying one of the tips may enhance the
presentation.

1. The plate – when plating desserts, the choice of plate is critical to the final
presentation. Remember, the plate is the frame of the presentation. There are many
sizes, shapes, and colors available. Choosing the right size of plate is important
because food should not be crowded onto the plate.

2. Color - always consider color as an important part of plate presentation. Always

try to have a variety of colors on the plate.

∙ Green is fresh and cool and can be soothing.

∙ Red is passion and excitement.
∙ Black is sophisticated and elegant.
∙ Blue is a natural appetite suppressant since it can make food look unappetizing.

3. Texture - the texture is critical to food presentation, as well as enjoyment.

Contrasting hard and soft, smooth and coarse, adds visual interest to your food, and
it will enhance your customers' enjoyment of the food.

4. Shapes - can be varied in many ways, such as by using different shapes of molds
for molded desserts, different cutters for cakes and similar items, and a variety of
stencils for tuile garnishes. Also, plates in various shapes can enhance the overall
presentation of your desserts.

4. Keep things clean - Remember that neatness count. Food should be contained
within the rim of the plate, yet it should not be crowded in the center. Take a look at
the plate and ask yourself if it is pleasing to the eye. It should not look sloppy and
dirty.

5. Garnish to Impress. Garnishes and decorations can enhance your plate

presentation. Choose garnishes that are appropriate to the ingredients.

Displaying Pastry

• When creating a pastry display, it is important to give some thought to your

design as you choose the pastries to be prepared.

• Consider the contrast of color, texture, flavor, and shape.

• Secondly, plan your arrangement before you start to place the items on the
trays or mirrors to avoid moving them, which marks both the item and the display
surface.

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• Start to arrange the items as close as possible to serving time.
• The pastries should be displayed in rows, one type per row, evenly spaced, on
a clean mirror or tray. Cut slices look best displayed in an angled row rather than
parallel to one another.

• If you are creating a buffet for a small number of guests but must use a large
table (in other words, the table might hold three mirrors but you need to put out
pastries for only two), it looks better to use more trays and space the pastries farther
apart on each one than to have a lot of empty tablecloth showing.

• If the guests will be helping themselves, it is a good idea to place the pastries
in small paper cups.

What’s More

Enhance your learning in baking pastries. Enjoy the activity below.

Look at the examples below on how food is presented in different ways. By carefully
designing a plate arrangement, you can adapt different plating styles suitable to your
customer or guest's needs. You can make your style and follow the illustration as to
your guide. Draw your version in your answer sheets.
Illustration A Illustration B

Illustration C

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Your work will be rated using a Scoring Rubric.
5 4 3 2 1
Artistically Artistically Properly done Properly done Untidy with
and creatively and creatively with a partial with minimal less
done with an done with a understanding understanding understanding
exceptional consistent of the work. of the work. of the work.
understanding understanding
of the work. of the work.

What I Have Learned

In filling and decorating pastry products, the following must be remembered:

• Fillings, such as creams, jams and chocolates, are the key ingredients in many
bakery products. They are incorporated into a variety of pastries and desserts
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 it 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
In presenting pastry products, the following must be remembered:
• There are two stages to the art of the baker or pastry chef: first, making and
baking all the doughs, batters, fillings, creams, and sauces (with the correct
techniques); and second, assembling these components into finished desserts
and pastries.
• A pastry chef cannot make superior plated desserts without having mastered
basic skills and techniques.
• Plating attractive and appealing desserts is partly a matter of being neat and
careful and using common sense.
• There are many factors and techniques to consider in food plating that affect
the overall appearance of a dessert. Applying one of the tips may enhance the
presentation.

15
 What I Can Do

Here are different samples of filled and decorated pastries. Write your observations
in each picture by filling up the table below. Do this in your activity sheet.

https://images.app.goo.gl/pH94yDFPao3CTL2L6 https://images.app.goo.gl/Bcq79Q2K5DLuw28j9

Blueberry Cream Puff Chocolate Almond Profiteroles

https://images.app.goo.gl/J8dqXuQDWTcUf37Y9 https://images.app.goo.gl/EJ9NxzJCvZ8mnVD16

Fruit Tart Lemon Meringue Tart

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

16
 Assessment

Multiple Choice. Read the questions carefully and choose the answer from the
options given. Write only the letter of your answer in your activity sheet.

1. It is to squeeze a pastry bag to force frosting or other paste-like mixture through

the tip of the bag.
c. Piping c. Dusting
d. Crimping d. Glazing
2. Placing a filling such as fruit, meat and vegetables with the use of a spoon.
c. Piping c. Dusting
d. Crimping d. Glazing
3. An item or substance used as a decoration or embellishment accompanying a
prepared food dish or drink.
c. Cream c. Garnish
d. Icing d. Sauces
4. Often used to brush the top of the pastry to give a nice shine and make it look
more appealing.
c. Eggwash c. Whipped cream
d. Glaze Icing d. Chocolate sauce
5. Applied to many puff pastry items. The result has shine and is touch dry when
cools to room temperature.
c. Cream c. Fondant
d. Eggwash d. Icing sugar
6. This is the critical choice for the final presentation.
c. Color c. Texture
d. Shape d. Condiments
7. It is beautiful and therefore garnishes should appear natural, fresh and dainty –
never overworked or overdone.
c. Appearance c. Simplicity
d. Consistency d. Color of the products
8. What essentials of plating presentation observe a pride of workmanship?
c. Flavor c. Professional work habits
d. Simplicity and complexity d. Good basic baking and pastry skills
9. A term used to describe a covering that highlights a product to catch the eye of
the consumer.
c. Glaze c. Icing sugar
d. Cream d. Fondant Icing
10. A pastry chef cannot make superior plated desserts without having mastered
basic skills and techniques.
c. Flavor c. Professional work habits
d. Simplicity and complexity d. Good basic baking and pastry skills

17
 Additional Activities

Direction: Write True if the statement is correct and False if not. Do this in your
answer sheet.

________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 not attractive.

________4.It’s ok for the colors to clash. Contracting Colors usually produce an

artistic picture.

________5. Garnishes that are highly seasoned are best in taste.

________6. A pastry chef can make superior plated desserts without having
mastered basic skills and techniques.

________7. A plated dessert is an arrangement of one or more components. For most

desserts, all the components are prepared well in advance.

________8. When plating desserts, the choice of the plate is critical to the final
presentation.

_________9. Food should be contained within the rim of the plate. It should be
crowded in the center.

_________10. When creating a pastry display, it is important to give some thought to

your design as you choose the pastries to be prepared.

18
 19
Additional Activities Assessment What I Can Do
1. a Filling used
1. T 2. d 1.Cream and Jams
2. T
3. c 2. Nuts and chocolate
3. F
4. F 4. a 3. Fruits
5. F 5. c 4. Icing and cream
6. F 6. a Method of Applying Filling
7. T 7. c 1. Pipping and spooning
8. T 8. c 2. Piping
9. F 9. a 3. Spooning
10. T
10. d 4. Spreading and piping
Decorations and garnishes used
1. Fruits and cream
2. Chocolate glaze
3. Fruits
4. Icing
What’s More What I Know What’s In
1. a
Please refer to the scoring 2. d 1. Consistency
rubric 3. c 2. Moisture Content
4. a 3. Appearance
5. c 4. Color of the product
6. a 5. Cream Pastry
7. c
8. c
9. a
10. d
Answer Key
References

A. MANUAL

Alcantara, Ines D. Module in Baking I, Technology and Home Economics III, Saint
Bernadette Publications, Inc. 1991

Robles, Cynthia N., Philippine Home Economics Baking Basics (A Revised Edition of
the Philippine Home Economics Baking Manual), U.S.A; Wheat Association,
1977

B. SOURCE OF PICTURES

https://ecampusontario.pressbooks.pub/pastryplateddesserts/chapter/introducti
on/
https://www.simplyrecipes.com/recipes/how_to_make_a_lattice_top_for_a_pie_cru
st/
https://sallysbakingaddiction.com/pie-crust-designs/
https://www.bhg.com/recipes/desserts/pies/crust/make-a-single-crust-piecrust/

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