BPP 10 Las Merged

Name: Grade & Sec: ________________Score: __________
School: Teacher: Subject: Bread and Pastry Production 9/10

LAS Writer: Ybiel S. Malsi Evaluators: Annie Lee H. Selorio and Juvy L. Nomananap
Lesson Topic: Classical and Contemporary Petits Fours (Quarter 4 Week 1 LAS 1) .
Learning Targets: Identify the different types of Petits Fours – TLE_HEBP9-12PF-IVa-b-12

Reference(s): Tizon, R., 2021. Competency-Based Learning Material in Preparing Petits Fours.[online] slideshare.net.
Available at: <https://www.slideshare.net/RuthTizon2/cblm-bppprepareanddisplaypetitsfo?qid=f90eca0a-
6be0-4cc4-b118-10beb96ef5fe&v=&b=&from_search=40> [Accessed 9 May 2021].
CONTENT
CLASSICAL AND CONTEMPORARY PETITS FOURS
Petit Fours is a French word that means “a small oven”. It is an ideal classy little bite-sized biscuits and cakes artistically
prepared and it is made to be served as appetizer, dessert, along with coffee or with cocktails.
It is also called as:
 Mignardise is a small delicacy.
 Friandise is a small dessert dainty.
 Sweetmeats are usually marzipan-based with flavors, nuts and dried fruits added.
Three distinct types of Petits Fours:
1. Petits Fours Glacé

- This is the most frequent variety of petit four, which consists of a
biscuit or cake that has been glazed or decorated with fondant and then
dipped in chocolate ganache before being finished.
- The term glazed is used to indicate any iced pastry.
2. Petits Fours Sec

- Instead of cake, this is made using cookies or macarons and a filling
sandwiched between two cookies. It might be left unglazed or there
can be no glazing at all.
- The term sec means dry.
3. Petits Fours Frais

- Mini pastries such as fruit tarts, éclairs, and cream puffs are used to make
this sort of petit four. To maintain its high quality, it must be consumed
on the same day.
- The term frais means fresh.
ACTIVITY
Direction: Identify what is being asked. Choose your answer from the given choices in the box below. Write
the letter of the correct answer on the space provided before the number.
a. Petits Fours Frais b. Petits Fours Glacé c. Friandise d. Petits Fours e. Frais
f. Petits Fours Sec g. Mignardise h. Sweetmeat i. Sec j. Glazed
_______1. This type of petit fours that are created with cookies or macarons rather cake.
_______2. The other term for petit fours that means small delicacies dainties.
_______3. This term is used to indicate any iced pastry.
_______4. Petit fours that is usually marzipan-based with flavors, nuts and dried fruits.
_______5. It is a French word that means “a small oven”.
_______6. This term means fresh.
_______7. This type of petit four must be eaten immediately to avoid loss of significant quality.
_______8. Other term for petit fours that means small delicacies.
_______9. This is most common type of petit four where a biscuit, cake glazed or iced with fondant or dipped in
ganache.
_______10. This term means dry.
Lesson Topic: Types and kinds of Sponge and Bases (Quarter 4 Week 1 LAS 2) .
Learning Targets: Determine the different types and kinds of Sponge and Bases – TLE_HEBP9-12PF-IVa-b-12
CONTENT
TYPES AND KINDS OF SPONGE AND BASES
Petit Four must be small enough to be consumed in one or two bites and its base can be made from any
edible product. The petit four base is that it be strong enough to hold when it is picked by the customer to be eaten.
These are the normal products used in making Petits Fours:

Sponge
It is the most common type of foundation, which is baked in thin sheets and
then placed together, with a filling that acts as a binder to keep the sheets and
sponge together.
Once the sponge sheets are ready, cut it into little pieces in a variety of forms,
like: o Square or rectangular is the most economical;
o Round or oval is less efficient as there is more waste with these shapes; and o
Half-moon, triangular or diamond shape are creative but also less efficient.
Cake
It is baked in a shallow tray and topped with soft toppings before being cut into sheets.
Shortbread
It's made up of flour and sugar-enhanced shortening. Shortbread with a 2:1:1 ratio is
a firmer variation (2 parts flour, 1 part sugar and 1 part butter or fat).
Shortbread should be firm to resist the transferring of moisture from filling to the base for
it will hold together when picked.
Pastry
It is made up of flour, shortening, and water dough that's used as a base and topping in baked dishes like
pies, which can be savory or sweet.
Chocolate
It is made by combining warm cream with chopped chocolate and mixing until completely smooth. It
must be melted and tempered before being spread thinly onto parchment paper and set.
Marzipan
It is a confectionary made primarily of ground almond and icing sugar that can be used as a base for
petits fours that is rolled into thin sheets.
Choux pastry or Pâte à Choux
“Choux (shoo)” means cabbage, and “Pâte” that means paste, is a twice-cooked
hollow French pastry.
It's a delicate pastry dough made by heating water and fat, then by adding flour. As the
Panada (the dough mixture) cools down, eggs are added. This batter is then piped to
the desired size and baked. Since it is hollow, the baked cases are then filled with
desired flavored creams.
ACTIVITY:
Directions: Read the following questions carefully and choose the correct answer. Write the letter of the correct
answer on the space provided.
________1. This type of shape is very economical and has less wastage.
a. Square/Rectangular b. Round/Oval c. Diamond shape d. None of these
________2. A petit four base consisting primarily of ground almond and icing sugar.
a. Choux Pastry b. Marzipan c. Cake d. Shortbread
________3. This petit four base must be firm to resist the migration of moisture from filling to the base.
a. Choux Pastry b. Marzipan c. Cake d. Shortbread
________4. This base is a delicate pastry dough and is a twice-cooked hollow French pastry.
a. Chocolate b. Choux Pastry c. Sponge d. Marzipan
________5. This is the most common type of base that is bake in thin sheets and layered with filling.
a. Chocolate b. Choux Pastry c. Sponge d. Marzipan
Lesson Topic: Decorations and designs of Iced Petits Fours (Petits Fours Glacé) (Quarter 4 Week 1 LAS 3) .
Learning Targets: Know how to decorate and design Iced Petits Fours (Petits Fours Glacé). .
TLE_HEBP9-12PF-IVa-b-12
CONTENT
DECORATIONS AND DESIGN OF ICED PETITS FOURS (PETITS FOURS GLACÉ)
Cut and Assemble

In assembling Iced Petits Fours, first place the sponge sheet on a piece of baking paper and spread a thin
layer of the desired flavored jam on it. Then place the second sheet of sponge on top, press it firmly and spread the
second layer of jam. Place a metal tray on top and allow layered sponge sheets and jam to bond. When ready, cut
the bases to the desired shapes. Note: Any shape can be used, but to minimize waste, you can accurately cut these
petits fours into square.
SHAPES TO CUT:
a. Diagonal Cut b. Square Cut c. Oval Cut d. Triangular Cut
Prepare Fillings
In preparing for fillings, Jams are mainly used because it carries good flavor and are high in moisture. It is
thinly applied and blended until a smooth consistency is obtained. Ganache is also an excellent filling, it is made
up of 1:1 mixture of chocolate and warm cream and it is stirred until smooth, silky and shiny. Butter creams also
known as butter icing, are also used as a filling. It is a fluffy mixture of butter and sugar that has been creamed
together.
Prepare for Glazing
Glazing is glossy, often sweet, sometimes savory substance that is applied to food by dipping, dripping, or
brushing. It can be Jam but it needs to be applied when it is boiling and it must be applied thinly before allowing it
to dry. Cream is another good option it must be chilled before using to achieve the desired consistency. Fondant is
the traditional enrobing agent. It is made from a thick paste of sugar and water that is frequently flavored and
colored. If properly tempered, it attracts the customer's attention. Chocolate Ganache makes an excellent glazing;
stir it until it is smooth, silky, and shiny. Petit four must have sharp edges and smooth lines in order to be used. To
ensure proper binding, the surface must be dry and free of moisture.
Decorate and Display Iced Petits Fours (Petits Fours Glacé)
Petits Fours are typically served with coffee after the meal. When displaying Petits Fours, the platter,
plates, symmetrical designs, straight lines, and circle lines must all be considered. Petits Fours must be consistent
in size and design. It should have alternating profiles and different heights on various products. Maintain a simple
yet appealing design.
ACTIVITY:
Directions: Discuss briefly and concisely each item. Refer to the rubric for your rating. (20 pts.)
1. Why is it important to know how to decorate and design Petits Fours properly?
2. What do you think is the reason why it needs to consider the shapes in making of Petits Fours?
3. What do you think is the importance of having glazing in Petits Fours?
4. What are the things you must always keep in mind in displaying Ice Petits Fours?
Criteria 5 4 3 2
Content The explanation is very The explanation is The explanation is a The explanation is not
substantial. substantial. little substantial. substantial.
Use of Language The words used are very The words used are The words used are a The words used are
suitable to the situations.suitable to the little suitable to the not suitable to the
situations. situations. situations.
Achievement of There is a very clear There is a clear There is a vague There is a confusion
Purpose understanding and understanding and understanding and in understanding and
application of the application of the application of the application of the
concept. concept. concept. concept.
Comments:
Lesson Topic: Kinds of Small Choux Paste (Pâte à Choux) (Quarter 4 Week 2 LAS 1) .
Learning Targets: Determine the kinds of Small Choux Paste (Pâte à Choux). - TLE_HEBP9-12PF-IVc-d-13
Reference(s): Phillips, S., 2000. Choux Pastry or Pâte à Chou. [online] craftybaking.com. Available at:
<https://www.craftybaking.com/learn/baked-goods/pastry/types/choux-pastry> [Accessed 9 May 2021].
__________________________________________________________________________________________________
CONTENT
KINDS OF SMALL CHOUX PASTE/CHOUX PASTRY OR PÂTE À CHOUX
Choux pastry or Pâte à Choux (paht ah shoo)
“Choux (shoo)” means cabbage because of its characteristic and shape of the cream-
filled puffs,“Pâte” means paste.It is also known as Choux or Éclair Paste.
It is leaven by steam and bakes into hollow shells that can be filled with filling.
It is baked in a very hot oven in which the heat from the oven coagulates the gluten
and protein from the eggs to structures and make a firm shell.
Catherine de Medici, an Italian pastry chef, credited and invented choux pastry in the
1540s. It has been the springboard for many desserts ever since.
Panade or Panada
This is the term used for Choux pastry dough.
It is a dough that is cooked before being baked. It starts with simple dough of water, butter,
flour and eggs.
 Cream Puff or Profiterole

It is a filled choux pastry ball with a typically sweet and moist filling of whipped
cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or
garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
 Croquembouche or Croque en Bouche (krow kuhm boosh)

It is characterized as “crunch in the mouth”. It is a delectable French dessert that is often served
at weddings.
It is a tower made up of pastry cream-filled cream puffs and all held together with crunchy
caramel cage.
 Éclair
It is a long, thin pastry made from choux pastry and is filled with cream and topped with icing.
It is made by baking in the oblong choux until crisp and hollow then filled it with coffee
or chocolate flavored pastry cream.
 Paris Brest
It is a classic dessert consisting of a large baked ring of choux pastry that is cut in half and filled
with softly pastry cream and sprinkled with powdered sugar.
French pastry chef, Louis Durand, created this dessert to resemble the wheel of a racing bicycle to
commemorate the Paris–Brest bicycle race.
ACTIVITY:
Direction: Determine the word(s) that best describes the statement below. Write the correct answer on the
space provided before the number.
__________________1. It is a filled choux pastry ball with a typically sweet and moist filling of whipped
cream, custard, pastry cream, or ice cream.
__________________2. It is a tower made up of pastry cream-filled cream puffs and all held together with crunchy
caramel cage.
__________________3. It is a dough that is cooked before being baked. It starts with simple dough of water, butter, flour
and eggs.
__________________4. It is a long, thin pastry made from choux pastry filled with cream and topped with icing.
__________________5. An Italian pastry chef who receives credit in inventing choux pastry in 1540.
__________________6. It is the other term of the French word Pâte.
__________________7. It is a classic dessert consisting of a large baked ring of choux pastry that is cut in half and filled
with softly pastry cream and sprinkled with powdered sugar.
__________________8. It is also known as Choux or Éclair Paste.
__________________9. A French pastry chef created a dessert that resembles the wheel of a racing bicycle to
commemorate the Paris–Brest bicycle race.
__________________10. It is the translation of the French word Choux.
Lesson Topic: Types of Sweet Paste or Sweet Pastry, Fillings, Garnishes and Finishes (Quarter 4 Week 2 LAS 2)
.
Learning Targets: Identify the types of sweet paste, fillings, garnishes and finishes.. – TLE_HEBP9-12PF-IVc-d-13
Reference(s): Thomas, K., 2021. Baking 101: The 5 key Pastry Dough, plus every single Type of Pastry you need to
know.[online]masterclass.com. Available at: <https://www.masterclass.com/articles/a-guide-to-pastries#the-
5-different-types-of-pastry-dough> [Accessed 10 May 2021].
Evoniuk, J., 2020. Fillings. [online]bakerpedia.com. Available at:
<https://bakerpedia.com/ingredients/ fillings/> [Accessed 10 May 2021].
.
CONTENT
TYPES OF SWEET PASTE OR SWEET PASTRY
Sweet pastry (or pâté sucrée), is a rich and sweet pastry with a crisp cookie-like texture. Once made, this pastry
can be stored in the refrigerator for several days. This Sweet Pastry Crust is ideal for making both large and small sized
tarts, especially those filled with fruit and/or cream.
 Flaky Pastry is the most rustic and simple of all the sweet pastry. It is used for sweet and savory pies,
quiche, sausage roffs and turnovers
 Puff Pastry is often used for pie crust, tart crust, as cream horns and as well as vol-au-vents. It is characterized by
fat and air being trapped between the layers of the dough to give a sweet delicate, layered and crisp finish.
 Short crust Pastry is more cohesive flaky pastry because it is often used as the sturdy base for tarts. This pastry is so
sweet and sturdy.
 Choux Pastry has crispy outer shell and hollow interior that can be filled with a variety of sweet fillings. It is used for
eclairs and profiteroles.
 Filo Pastry is type of pastry is made up of very thin sheets and used as a casing for numerous delicate savory
and sweet dishes.
Types of Fillings
Fillings are key ingredients in many bakery products to impart unique:
a. Color b. Taste c. Texture
 Jams are from any processed fruits. It must be thinly applied and blended until a smooth consistency is achieved.
 Ganache is a 1:1 mixture of chocolate and warm cream. It is stirred until smooth, silky and shiny desired result.
 Butter Creams is a mixture of butter and sugar that has been creamed together until it is fluffy. It is also referred
to as butter icing used either as filling, coating or for decorating cakes.
 Fruit-based filling came from fruit pastes to add natural sweetness. It must be served immediately and must be kept
refrigerated to avoid spoilage.
 Nut and seed-based fillings are often ground to a very fine particle size or made into spread.
Garnishes and Finishes
Garnishes can be used to improve plate presentation by adding color, interest, flavor, and texture, as long as they
complement the foods and accurately reflect what is inside.
 Flower/Herbs must be edible flowers like hollyhocks, pansies and common type of herbs.
 Line/Dot patterns that contrast with the icing can look very attractive and are easy to do. When piping lines always
start by holding the tip of the cone that it almost touches the surface, lift the tip and briefly squeeze and move the tip
at a slow, rate.
 Fresh Fruit must be very fresh and free from any soft spots or blemishes. A simple, attractive approach is to top each
petit fours with a dollap of rossette of stiffly whipped cream and add one or more fresh fruits.
 Luster Dust is a metallic or pearl edible luster that is lightly dusted over the top.
 Silver or Gold Dragées are tiny, hard, candy balls with a shiny coating.
 Sugar Pearls this is edible and it is similar to dragées but have a pearlescent finish instead of a metallic one.
ACTIVITY: Modified True or False
Direction: Write T if the underlined word(s) in the statement is correctly describe and if it is not, change it
with the correct answer and write it on the space provided before the number.
________________1. Choux pastry is made in very thin sheets and used as a casing for numerous delicate savory and
sweet dishes.
________________2. When piping lines always start by holding the tip of the cone that it almost touches the surface, lift
the tip and briefly squeeze and move the tip at a slow rate.
________________3. Short crust Pastry is often used for pie crust, tart crust, as cream horns and as well as vol-au-vents.
________________4. Flaky Pastry is the most rustic and simple of all the sweet pastry.
________________5. The fruit used as garnish must be very fresh and free from any soft spots or blemishes.
________________6. Sugar Pearls are tiny, hard, candy balls with a shiny coating.
________________7. Ganache is a 2:1 mixture of chocolate and warm cream.
________________8. Nut and seed-based fillings are often ground to a very fine particle size or made into spread.
________________9. Fillings are key ingredients in many bakery products to impart unique color, taste and texture.
_______________10. Choux Pastry has soft outer shell and hollow interior that can be filled with a variety of sweet
fillings.
Lesson Topic: Fruit Tart Recipe (Quarter 4 Week 2 LAS 3) .
Learning Targets: Perform and present Fruit Tart Recipe. – TLE_HEBP9-12PF-IVc-d-13

Reference(s): Tan, S., 2017. Fruit Tart Recipe. [online]yummy.ph. Available at: <
https://www.yummy.ph/recipe/fruit-tarts-recipe/ >[Accessed 10 May 2021].
.
CONTENT
FRUIT TART RECIPE
A recipe is a collection of instructions for preparing and making a specific meal, dish, or beverage. A recipe's
aim is to keep track of the ingredients used, the quantities needed, and how they're combined.
CRUST
1 1/2 cups all-purpose
flour 1/4 cup sugar
3/4 cup butter, cubed and chilled
2 to 3 tablespoons ice-cold water
FILLING
2 cups whole milk 1
cup sugar, divided
1/4 cup cornstarch
1 large egg, plus 2 egg
yolks 3 tablespoons butter
1 teaspoon vanilla extract
TOPPINGS
This can be any fruits available in your surroundings.
PROCEDURE:
MAKE THE CRUST: Mix flour and sugar well. Cut in butter until well distributed. Slowly add cold water.
Mix until dough comes together, but is not wet or sticky. Form into a ball, flatten to a disk, wrap in plastic wrap,
and chill for 30 minutes.
Preheat oven to 350°F.
MAKE THE FILLING: Cook milk, ½ cup sugar, and cornstarch in a double boiler until warm to the touch.
Whisk eggs in a heatproof bowl. Pour a third of the warm milk mixture into the eggs then add the egg mixture
back to the milk mixture. Cook until thick. Remove from heat. Immediately mix in butter and vanilla until
well combined. Pour into a heatproof bowl. Place plastic wrap directly on the surface and chill.
Roll out dough to a 12-inch round on a lightly floured surface. Transfer to a 9-inch round, fluted tart pan. (You
can also use 4 to 5 mini pans.) Press dough into ridges. Trim dough flat against the pan's edge. Prick bottom all
over with a fork. Line dough with parchment and fill with pie. Bake for 20 minutes. Remove weights and
paper; bake until golden, about 10 to 15 minutes. Cool completely on a rack.
When the crust is already cooled down, fill in the chilled filling and topped with desired fresh fruits. You can
add simple syrup using 1:1 of sugar and water.
ACTIVITY:
Direction: Perform and present this recipe and make a video as if you are in a cooking show segment performing
mise en place up to the presentation of the dish. Enjoy the activity and follow the given rubrics to get a high
score. Hope you do well!
NEEDS
SATISFACTORY
CRITERIA EXCELLENT (5) GOOD (4) IMPROVEMENT
(3)
(2)
Follows all the The student follows The student follows The student follows The student did not
direction correctly. all the direction most the direction some the direction follow any direction.
correctly. correctly. correctly.
Applies creativity in The student applies The student applies The student applies The student did not
the project. his/her own idea and his/her own idea and his/her own idea and apply his/her own
imagination in imagination most of some imagination in idea and imagination
creating the project. the time in creating creating the project. in creating the
the project. project.
Effort put into the The student took time The student worked The student put a The student rushed
project. and work hard for the hard most of the time. small effort on the through and did not
project. project. work hard.
Comments:
Lesson Topic: Marzipan Petits Fours (Quarter 4 Week 3 LAS 1) .
Learning Targets: Understand how different types of Marzipan Petits Fours are made – TLE_HEBP9-12PF-IVe-f-14
Reference(s): Tizon, R., 2021. Competency-Based Learning Material in Preparing Petits Fours.[online]slideshare.net.
CONTENT
MARZIPAN PETITS FOURS
Marzipan
 It is sweetened mixture of ground almonds, liquid glucose/egg whites, corn syrup/sugar syrup and either
icing sugar or caster sugar. It is considered a premium product.
 It is also known as almond paste.
Types of Marzipan:
 Piped or Cut Out Marzipan
It is bake in a hot oven until golden brown. To bake marzipan, it must have a higher
proportion of sugar. If the proportion of sugar is too high, the marzipan will boil
instead of bake.
 Marzipan Fancies
It can be flavored, colored and used for stuffing or topped with dates, prunes or nuts. It is
sized evenly and are cut from thin sausage-shape rolls, then roll in the palm of the
hand on first round, then elongated to fit the cavity of the fruit.
 Modelled Marzipan
Marzipan modelled into various fruit and vegetables shapes, then add desired color for
tasty sense and sealed.
To retain the eating quality and to extend its shelf life, the marzipan is sprayed with a
thin coat of cocoa butter (commercially available in a spray can).
Marzipan can absorb moisture or dry out so careful storage is essential. If it absorbs
moisture it will dissolve. If marzipan dries out it will begin to ferment.
The basic form of the fruit to be represented can be modelled by the use of the palm
of the hands.
Marzipan modelling tools are used to further shape the pieces.
REMEMBER:
Pay particular attention to cleanliness and hygiene.
Ensure uniformity in product size.
Always start with a seamless ball when modelling marzipan.
Avoid excessive handling of marzipan.
Ensure correct oven temperature when browning piped
marzipan. For display, they are set in little petit four paper cups.
ACTIVITY:
Directions: Discuss briefly and concisely each item. Refer to the rubric for your rating. (15 pts.)
4. Why marzipan needs higher proportion of sugar during baking?
5. What is the reason why marzipan should be sized evenly?
6. Why there is a need to check if the product is dry or have moist before tempering marzipan?
Criteria 5 4 3 2
Content The explanation is The explanation is The explanation is a The explanation is not
very substantial. substantial. little substantial. substantial.
Use of Language The words used are The words used are The words used are a The words used are
very suitable to the suitable to the little suitable to the not suitable to the
situations. situations. situations. situations.
Achievement of There is a very clear There is a clear There is a vague There is a confusion
Purpose understanding and understanding and understanding and in understanding and
application of the application of the application of the application of the
concept. concept. concept. concept.
Lesson Topic: Procedure in coating and glazing Marzipan Petits Fours (Quarter 4 Week 3 LAS 2)
.
Learning Targets: Determine the difference between the different kinds of Marzipan for coating and glazing . .
TLE_HEBP9-12PF-IVe-f-14
Available at:<https://www.slideshare.net/RuthTizon2/cblm-bppprepareanddisplaypetitsfo?qid=f90eca0a-
6be0-4cc4- b118-10beb96ef5fe&v=&b=&from_search=40> [Accessed 9 May 2021].
Hickman, A. and Blackburn, G., 2020. Tips to decorate Marzipan Petit Fours to enhance Customer Eye
Appeal.[online]ajar.id. Available at: < https://www.ajar.id/en/post/tips-to-decorate-marzipan-petit-fours-to-
enhance-customer-eyeappeal> [Accessed 10 May 2021].
CONTENT
MARZIPAN FOR COATING AND GLAZING
Prior to glazing marzipan, it should be dry. If the marzipan is still moist, the glaze will not adhere to the surface
of the product.
 Jams needs to apply when it is boiling so that the surface is dry to touch when cool. If the jam is not boiling, it is
not ‘dry to touch’ when it cools down.
 Chocolate can be used but good tampering is required. Pure chocolate will crack when cut.
Ganache is a mixture of cream and chocolate that made it easily to cut without cracking.

Fondant is good for glazing but the surface needs to be coated to stop the fondant from soaking into the
marzipan. It is made of sugar, water, and corn syrup. For sculpting and shaping, gelatin or glycerin is added.
 Gum Acacia (Gum Arabica) is an exudant from Acacia trees in Northern Africa. It is a hardened gum on the
outside of the tree. Acacia gum is unique due to its emulsifying properties, which allow it to efficiently stabilize
a food system. This result in products with a superior texture and a good mouthfeel.
REMEMBER:
Application to hot products will evaporate excess moisture and a nice sheen will
remain. Application to cold product will make the product soggy.
Decorating Marzipan Petits Fours
Decorating the finished product can add customers’ interest and 'eye' appeal. Most marzipan petit fours would
be decorated before they are glazed.
Chocolate
- Chocolate can be applied directly to the finished product but this tends to be brittle and breaks easily.
Ganache that is firm can be applied and after it is set it can be cut if needed.
Fondant icing
- Fondant is sugar that is boiled to 114°C agitated or stirred as it is cooled. The clear solution turns white
and when it is smooth it needs to be sorted until cool and needed.
- To use fondant (temper): Fondant when it is applied to any product it should 'shine' and be touch dry when
cool. Meaning it does not stick to the fingers when touched.
- To temper fondant, it needs to be heated to 39℃ over a bain-marie to thin fondant to the degree you need
sugar water (1:1) 1 suger-1water; boiled. It is use that it will flow and have a seamless finish with no folds.
It is tempered very thinly and it is not allowed to raise over 42°C all the time.
Non-parrels
- These are small pieces of brightly colored sugar candy that are used to decorate cakes. It can be applied
before baking or after coating with glaze. Rarely used in this level of presentation.
- Glace fruits used to be a popular way of preserving fruits. Glace fruits are very stable at room temperature
and do not need refrigeration. The shine exuded comes from being dipped in sugar solution many times
and being allowed to dry before being dipped again.
- It is normally be applied to marzipan before baking, glaze then applied to seal.
ACTIVITY 1:
Direction: Identify what is being asked. Select your answer from the choices in the box below. Write the letter of
the correct answer on the space provided before the number.
a. Non-parrels b. Ganache c. Gum Acacia d. Fondant e. Glace Fruits
_______ 1. This is the popular way of preserving fruits, in which fruits are dipped in sugar solution many times.
_______2. It is made of sugar, water, and corn syrup that is boiled agitatedly and stirred until cool.
_______3. It is a hardened gum on the outside of the tree and due to its emulsifying properties, which allow it to
efficiently stabilize a food system.
_______4. It is a mixture of cream and chocolate that made it easily to cut without cracking.
_______5. These are small pieces of brightly colored sugar candy that are used to decorate cakes.
Lesson Topic: Specifications of Fresh Fruit and Dried Fruits Needed to be Caramelized. (Quarter 4 Week 3 LAS 3)
Learning Targets: Demonstrate how to caramelize fresh or dried fruit – TLE_HEBP9-12PF-IVg-h-15
CONTENT
Specification of Fresh Fruit and Dried Fruits Needed to be Caramelized
Caramelization
 It is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown
color.
 It came from sugar that is cooked until it reaches a temperature of 156℃ when it begins to color.
As the temperature increases so does the color.
 When it is reached a temperature of 175℃ it will be burnt, it has very dark and almost black color, and from
this point on it loses sweetness and becomes bitter.
Caramelized petits fours have a very short life unless the sugar is sprayed with lacquer after it is applied.
Caramelized sugar is also used to glaze petit fours before they are served. Sugar breaks down when it stands for
too long at room temperature.
Break down is a term used to describe the action of moisture from the air attaching itself to the sugar and
the dissolving sugar. The surface becomes sticky and the sugar just runs off the product.
Caramelized petits fours are mainly roasted nuts and dried fruits with marzipan. Any product that is going to be
coated with caramel will need to be dry in texture.
Strawberries and grapes can be dipped in caramel but only have a life span of a couple of hours. 30-40 minutes is
the best time to display it. The main problem is that the moisture from the inside of the fruit weeps out and the
hard caramel will fall off the product.
Dried fruits can be caramelized with success as there is low moisture content because the caramel will hold longer
as the product is lower in ‘water’.
In caramelizing, all the products need to be clean and dry and its skin needs to be intact.
Tips in Preparing Caramel Sugar
Put 1 cup of sugar to ¼ cup of water into a small saucepan and place on the heat.
1. During the cooking, clean the sides of the pot with a we brush to keep the sugar from burning
2. Bring up to 150°/ 155°C or 300/310°F .
3. At this point, stop the cooking of the sugar by immersing the pan in a bowl of cold water.
4. Upon reaching the desired color and temperature, immediately remove the caramel from both the heat and the pot,
as it will continue to cook and turn dark brown.
5. When the pale caramel turns to dark amber remove immediately from the heat and quickly transfer to the water
bath for 10 seconds.
6. Use a heavy, preferably light-colored pan.
7. Once the sugar dissolves into the water, do not stir.
8. Remove pan from heat immediately after caramel reaches the desired color.
9. Reheat the caramel onto pot the double boiler.
ACTIVITY:
Direction: Create your own caramel sugar by following the recipe given. If fruits were available, try to dip it in
the caramel and present. Don’t forget to document your works. Enjoy the activity and follow the given rubrics to get
a high score. Hope you do well!
NEEDS
SATISFACTORY
CRITERIA EXCELLENT (5) GOOD (4) IMPROVEMENT
(3)
(2)
Follows all the The student follows The student follows The student follows The student did not
direction correctly. all the direction most the direction some the direction follow any direction.
correctly. correctly. correctly.
Applies creativity in The student applies The student applies The student applies The student did not
the project. his/her own idea and his/her own idea and his/her own idea and apply his/her own
imagination in imagination most of some imagination in idea and imagination
creating the project. the time in creating creating the project. in creating the
the project. project.
Effort put into the The student took time The student worked The student put a The student rushed
project. and work hard for the hard most of the time. small effort on the through and did not
project. project. work hard.
Comments:
Lesson Topic: Kinds of Sugar used in Caramelization. (Quarter 4, Week 4: LAS 1)
Learning Targets: Identify the kinds of sugar used in Caramelization. – TLE_HEBP9-12PF-IVg-h-15
Reference(s): Foster, K., 2014. A complete visual guide to Different Kind of Sugar. [online]thekitchn.com. Available at:
<https://www.thekitchn.com/a-complete-visual-guide-to-sugar-ingredient-intelligence-213715> [Accessed
10 May 2021].
CONTENT
KINDS OF SUGAR TO CARAMELIZED
SUGAR
The chemical name of sugar is sucrose, a disaccharide of glucose and fructose, within the larger category of
complex carbohydrates.
The traditional products that we use are derived specifically from sugarcane and sugar beets. These plants both
undergo quite a lengthy refining process to yield a wide range of consumable products that are sold in stores.
It has complex procedure that requires various phases of washing, milling, heating, clarifying, evaporating,
concentrating, and crystalizing.
The refining system’s goal is to remove impurities naturally present in the plants to yield pure, edible products.
Sugar can add flavor, texture, and decoration. It also works to make dough tender, provide stability for egg whites
when making meringues and pavlovas, and help baked goods achieve a nice golden-brown color.
 Granulated Sugar is a highly refined, multi-purpose sugar. It’s also sometimes called refined, table, or white sugar. It is
made from sugarcane and sugar beets. It’s also the most common type of sugar used in baking and cooking.
 Pearl Sugar is sometimes called nib sugar or hail sugar, pearl sugar is a variety of white sugar that has a coarse, hard
texture and an opaque color. It also holds its shape, and doesn’t melt when exposed to high temperatures.
 Sanding Sugar is used mainly for decorating. It has large crystals, which are fairly resistant to heat and add extra
texture and crunch to cookies and other baked goods. You can find sanding sugar in a rainbow of colors.
 Cane Sugar is produced solely from sugarcane and is minimally processed. It also has a slightly larger grain, darker
color, and higher price tag. Use cane sugar the same way you would granulated sugar.
 Demerara Sugar is a variety of raw cane sugar that is minimally refined. It has large grains with an amber color and
a natural, subtle molasses flavor. Use it to sweeten coffee or tea, or as a topping on baked goods, like muffins,
scones, cookies, and cakes.
 Turbinado Sugar is another type of minimally refined raw cane sugar. This sugar variety has large, medium-brown
crystals. It has a delicate caramel flavor and is commonly used to sweeten beverages and can also be used in baking.
 Muscovado Sugar also referred to as Barbados sugar. It is a variety of unrefined cane sugar in which the molasses
isn’t removed and has a sticky, wet, sandy texture with a rich, complex flavor. Its flavor is much stronger that is why
it is especially wonderful in barbecue sauce, marinades, and savory dishes.
 Light Brown Sugar is refined white sugar with a small amount of molasses added in. It has a wet, sandy texture,
although less sticky than muscovado sugar — and a delicate caramel flavor.
 Dark Brown Sugar is refined white sugar with molasses added in. It contains more molasses than light brown sugar,
which gives it a stronger, more intense flavor.
ACTIVITY 1:
Direction: Identify what is being asked. Select your answer from the choices in the box below. Write the letter of
the correct answer on the space provided before the number.
a. Granulated Sugar b. Dark Brown Sugar c. Cane Sugar d. Pearl Sugar e. Dark Brown Sugar
f. Muscovado Sugar g. Sucrose h. Demerara Sugar i. Sanding Sugar j. Turbinado
Sugar
_____1. Chemical name for sugar, a disaccharide of glucose and fructose, within the larger category of complex
carbohydrates.
_____2. It is made from sugarcane and sugar beets and considered also the most common type of sugar used in baking
and cooking.
_____3. It is a variety of raw cane sugar that is minimally refined with an amber color and a natural, subtle molasses
flavor use to sweeten coffee/tea and for baked goods’ toppings.
_____4. It is called nib sugar or hail sugar, pearl sugar is a variety of white sugar that has a coarse, hard texture and an
opaque color
_____5. It is a refined white sugar that contains more molasses than light brown sugar, which gives it a stronger, more
intense flavor
_____6. It is referred to as Barbados sugar, a variety of unrefined cane sugar in which the molasses isn’t removed.
_____7. A sugar that has a delicate caramel flavor and is commonly used to sweeten beverages and can also be used in
baking.
_____8. It is produced solely from sugarcane and is minimally processed and it also has a slightly larger grain, darker
color, and higher price tag.
_____9. A sugar that is used mainly for decorating
_____10. It is a refined white sugar that has a wet, sandy texture although less sticky than muscovado sugar.
Lesson Topic: Kinds and uses of receptacles for Petits Fours. (Quarter 4, Week 4: LAS 2)
Learning Targets: Identify kinds of uses receptacles for Petits Fours and understand its uses. .
TLE_HEBP9-12PF-IVi-l-16
Reference(s): Weiss, D., 2019. Your Guide to Food Packaging. [online]newfoodmagazine.com. Available at:
https://www.newfoodmagazine.com/article/90810/food-packaging-types-importance-trends/
[Accessed 11 May 2021].
CONTENT
KINDS AND USES OF RECEPTACLES OR PACKAGING
Receptacle or Packaging is a container that's used for holding or storing food or things. It is used for
enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources.
Major functions of packaging/receptacles:
To protect from mechanical damage in transit and loading and unloading. To
protect from loss of moisture and any foreign odor contaminations.
To protect from foreign family body infestation.
Legal compliance for values and ingredients for consumers. And for Advertisement.
To enable the consumer to identify the food, and give instructions so that the food is stored and used correctly.
It aids food distribution, and rapid and reliable distribution helps remove local food surpluses
Picture Paper & Board Paper is made from wood pulp and additives are mixed into the pulp to
give particular properties to the packaging. It is widely used because it is lightweight, low cost,
holds its shape, and is easily decorated. It is also eco-friendly type of packaging.
Glass Packaging like bottles and jars have some of the advantages:
they are impervious to microorganisms, pests, moisture, oxygen and odors;
they do not react foods or have chemicals that migrate into foods;
they can be heat processed; they recyclable, and re-useable;
they are rigid, to allow stacking without damage;
and unlike metal cans, they are transparent to display the contents.
However, it is costly, easily broken and it is not a flexible storage.
Metal Containers used in packaging are predominantly tin-plate or aluminium and are used to
make food and drink cans.
Cans have a number of advantages over other types of container:
when sealed with a double-seam they provide total protection of the contents;
they are tamperproof; and they can be made in a wide range of shapes and sizes.
Flexible Plastics Films is the most common packaging material and, at the same time, one of
the most difficult to dispose but have some advantages:
low cost and good barrier properties against moisture and gases;
they are heat sealable to prevent leakage of contents;
they add little weight to the product and they fit closely to the shape of the food,
thereby wasting little space during storage and distribution;
they have wet and dry strength, and they are easy to handle and convenient for the
manufacturer, retailer and consumer.
ACTIVITY 1:
Directions: Write if the following statement is True and if the statement is False. Write your answer on the
space provided before the number.
_______1. Glass packaging is considered the eco-friendliest kind of packaging.
_______2. Plastic packaging is the most common packaging material yet the most difficult to dispose of.
_______3. Packaging is important because it enables the consumer to identify the food, and give instructions so that the
food is stored and used correctly.
_______4. Glass do not react to foods or have chemicals that migrate into foods.
_______5. Paper type of packaging is expensive because it last long and is waterproof.
ACTIVITY 2:
Directions: Identify what kind of receptacle or packaging shown below. Write the correct answer on the space provide.
1. _________________ 2. ___________________ 3. __________________ 4. _________________
Grade & Sec: ________________Score: __________

Name:
Lesson Topic: Displaying Petits Fours. (Quarter 4, Week 4: LAS 3)
Learning Targets: Analyze displayed Petits Fours. – TLE_HEBP9-12PF-IVi-l-16
<https://www.slideshare.net/RuthTizon2/cblm-bppprepareanddisplaypetitsfo?qid=f90eca0a-6be0-4cc4-b118-
10beb96ef5fe&v=&b=&from_search=40> [Accessed 11 May 2021].
CONTENT
FACTORS DISPLAYING PETITS FOURS
Attractively displayed petits fours are great product for catching the customers' attention. They look most
attractive when arranged neatly and with thought given to the repetition or alternation of shapes, colors, and
decorations All varieties of petits fours are best if served fresh.
Displaying on ceramics plates and platters, glass, mirrors, trays can look very effective in buffet style service.
Caramelized petit fours need to be served fresh and in paper containers. This makes it easy for the customer to
handle them.
Decorations need to add eye appeal and also should be in keeping with the theme of the product.
It needs to be simple, because if they get to complicated then the product become too difficult to handle.
If they have been out on display and not consumed then they are then discarded because 'control' has been lost.
To attract the respect for this work, a neat uncluttered, clean and tidy display is essential. This greatly affects the
visual impact and appreciation of the viewer and will tempt the customer to indulge.
Factors in Displaying Petit Fours

 Choose the perfect plate- the plate is the frame of the presentation.
 Color – always choose a variety of colors on the plate.
 Garnish – choose garnishes that are appropriate to the ingredients.
ACTIVITY:
Direction: Examine the given picture below. Base on the principles for displaying Petits Fours, what can you say
about its arrangement? Defend your answer.
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Scoring Rubric
Needs Improvement
Criteria Outstanding (25pts) Satisfactory (15 pts) Unsatisfactory (0 pt)
(5pts)
Focus/Main Point It includes several It provides 1-2 Information relates to Information has little
supporting details supporting details the main topic. No or nothing to do with
and/or examples and/or examples detail and/or the main topic
examples are given
Organization Information is very Information is Information is The information
organized with well- organized with well- organized, but appears to be
constructed constructed paragraphs are not disorganized
paragraphs and paragraphs well constructed
subheadings
Name_____________________________________ Grade & Section: _____________ Score: __________
School: _______________________ Teacher: ____________Subject: Bread & Pastry Production 9-10_
LAS Writer: Mary Grace S. De Juan Content Editors: Annie Lee H. Selorio________
Language Editor: Karen Faith D. Bacaling Jane S. Misajon______________
Lesson Topic: Storing Petit Fours in Proper Temperature Quarter 4 - Week 5: LAS 2_
Learning Target: Know the Importance of Proper Temperature in Storing Petit Fours .______
(TLE-__HEBP912PF-IVi-17)__________________________________________________
Reference(s): Kong.A.,et.al.,2016 Bead and Pastry- Technical- Vocational-Livelihood Track_______
Manual,First Edition, Brgy. South Triangle, Quezon City,Philippines, Department____
of_Educattion pp. 229-230__________________________________________________________
:Resources, F. and Sanitation, S., 2021. The Danger Zone: Following Food Safety_________
Temperatures. [online] WebstaurantStore. Available at: <https://www.webreataurantstore
.comarticle/29/following-food-safey temperatures.html#>: [Accessed 12May 2021]._______
_______________________________________________________________________________________________
CONTENT
Storing Petit Fours in Proper Temperature
Understanding food safety temperatures is critical in commercial food service to protect the
customers from food borne illness. Both operators and food handlers must understand the value
of the temperature danger zone and be trained to follow existing food safety procedures.
The danger zone refers to the temperature range in which bacteria growth occurs most rapidly on
food. According to ServSafe guidelines, food temperatures between 41 and 135 degrees
Fahrenheit reflect this danger zone. Bacteria will multiply at any temperature in the danger zone,
but temperatures between 70 and 125 degrees Fahrenheit are the most conducive to bacterial
growth. The longer food remains in the temperature danger zone, the more bacteria is likely to
grow on it.
Proper Storage of caramelized petit four
 
Petit fours should not be exposed to excessive moisture.
 Except for those containing

 perishable ingredients, all petit fours should be stored in a cold,
dry, closed setting.
Since caramel is hydroscopic and attracts moisture from the air, caramelized petit  fours
have a short shelf life. The sugar softens and dissolves as a result of the moisture.
For
 example, grapes and strawberries will ooze moisture from their internal structure, allowingthe
caramel to dislodge from the fruit's su Petit fours should not be exposed to excessive moisture.

For storage, 90% of petit fours should be kept in a cool, dry, and enclosed area.


Only produce enough pieces in a certain amount of time.
 
To keep the freshness Petit fours should be consumed as soon as possible.
 
Bake as required, which can take up a lot of space and time in the freezer.
Enclose petit
 fours in food-safe containers to shield them from the elements and preserve structural
integrity.
Activity
Direction: Answer the following questions briefly.
 Why food safety and using the right temperatures important in storing petit fours?
 How will you maintain the maximum quality of your petit fours?
 How will you leave your food at home from bacteria?
RUBRICS:
CRITERIA Excellent Very Satisfactory Satisfactory Needs Improvement
(4) (3) (2) (1)
Understanding Writing shows Writing shows a Writing shows Writing shows little
strong clear adequate understanding
understanding understanding understanding
Focus main The essay is The essay is The essay is The essay poorly
point focused, focused on the focused on topic addresses topic
purposeful, and topic and and includes few and includes
reflects clear includes relevant loosely related irrelevant ideas
insight and ideas ideas ideas
Name_____________________________________ Grade & Section:_____________Score: ___________________
School: _________________________Teacher: ______________ _Subject: Bread & Pastry Production 9-10______
LAS Writer: Kristine Q. Namion ________Content Editors: Annie Lee H. Selorio and Jane S. Misajon ____
Language Editor: Karen Faith D. Bacaling________________________________________________________________
Lesson Topic: Packaging Pastry Products and Its Materials for Storing Petit fours Quarter 4- Week 5: LAS 3_
Learning Target/s: Identify the appropriate packaging materials for the preservation of petit fours products .____
Explain the major function of packaging. (TLE-HEBP912PF-IVi-17)_______________________
Reference(s): Lenon-Mendoza,J 2021. Quarter 2 Packaging bakery and pastry products. [online] Available<https:// ___________
www.slideshare.net/johnlenonmendoza/quarter-2-packaging-bakery-and-pastry-products/>[Accessed12 May 2021].
___________________________________________________________________________________________________________
CONTENT
Packaging Pastry Products and Its Materials for Storing Petit fours
This lesson demonstrates how to package and mark pastry products for storage and transportation, as well as the
skills and knowledge needed. The primary goal of packaging is to keep pastry items fresh before they are sold and
consumed.
Several factors are considered when designing appropriate packaging for items, including size, shape, durability,
space, and cost. It's especially relevant when dealing with baked goods. By preventing mechanical harm, you can save
money.
Major Function of Packaging

 Protect against odor emissions and moisture loss from outside sources.
 Protect against mechanical damage during transport, loading, and unloading.
 Defend against the invasion of foreign bodies.
 It contributes to the product's longer shelf life.
 Advertisement
PETIT FOUR
Different Types of packaging
Plastics - are highly versatile, as they can be manufactured in a variety of soft and hard shapes, as sheets or
containers, and with varying thicknesses, light resistance, and versatility.
Metals and tin cans - canned foods, which have a longer shelf life, as well as cold beverages such as soft
drinks and beer, are packaged in metals and tin containers.
Glass food containers - are strong and hardy, but they must be handled with care, and they are easy to
recycle and reuse.
Cardboard/Paper - it's a versatile tool either as a primary or secondary container substance.
PLASTIC CONTAINERS PETIT FOUR IN A BOX PETIT FOUR IN A BOX PETIT FOUR IN A BOX
ACTIVITY: 1
Directions: Fill in the blank. Write your answer on the space provided.
_____________ 1. It is versatile packaging that be used as primary or secondary container.
_____________ 2. It is a strong and hard type of packaging but must handle with care.
_____________ 3. It is a highly versatile container.
_____________ 4. It is a container that can be used also in cold beverages.
ACTIVITY: 2
 What are the types of packaging? Describe each type of packaging. (5points each)
 What are the functions of packaging? (5points)
RUBRICS
CRITERIA 5 / EXCELLENT 4 / VERY GOOD 3 / AVERAGE 2 / NEEDS
IMPROVEMENT
TOPIC AND IDEAS Present concepts in Present concepts in Ideas are so The concepts are
a specific manner a logical order broad. blurry or incomplete
EXPLANATION Answer concisely, Answer concisely, Broad and Misses key points in
briefly and detailed briefly and clear unclear explanation
explanation explanation explanation
Name__________________________________ Grade & Section: ______________ Score: _______________
School: _______________________Teacher: __________Subject: Bread & Pastry Production 9-10____
LAS Writer: Mary Grace S. De Juan______Content Editors:___Annie Lee H. Selorio________
Language Editor: Karen Faith D. Bacaling__ _Jane S. Misajon_____________
Lesson Topic: Types of Desserts and their Characteristics_____ Quarter 4- Week 6: LAS 1
Learning Target/s: Identify the different types of desserts and their characteristics._________
(TLEHEBP912PF-IVi-17_)_____________________________________________________
Reference(s): Tee, O., 2021. Desserts and It's Classifications. [online] Available at:
<https://www.slideshare.net/oharratee/desserts-and-its-classifications> [Accessed 14, May 2021].
_________________________________________________________________________________________________
CONTENT
Types of desserts and their Characteristics
What is Dessert?
In the culture of many countries around the world, including the Western world, a dessert is
traditionally the sweet line that concludes a meal. Sweet foods are usually included in the
track, but other foods can be included as well.
The word "dessert" comes from a combination of the French word desservir, which means
"to clear the table," and the Latin word servire, which means "to serve." So grab your fork (or
spoon), because here are some of today's most popular desserts.
A. FRUITS – are the easiest and best desserts because they are nutritious,
tasty, and convenient to prepare and serve.
1. appetizing aroma 2. simple 3. slightly chilled
Fresh cut fruits
B. CHEESE –It's made with a range of milks from cows, goats, and sheep all
over the world. Cheese is differentiated by the type of milk used,
the types of cheese-making procedures used, the seasonings
used, and the ripening .Excellent dessert that is ready to serve.
1. Soft 2. Semi – hard 3. Hard
Sliced Cheese
C. GELATIN DESSERT - are simple to make, inexpensive, and come in

a variety of flavors.
 Unsweetened, granular type
 Fruit gelatin to which flavor, color, and sweetened
Gelatin
D. CUSTARD - There are many differences between baked and soft custards.
Baked custards that are creamy and delicate can be served in their baking cups
or unmolded with fruit garnishes and dessert sauces.
BAKED CUSTARD
1. Firmness of shape 3. Rich and Creamy
2. Smooth tender texture 4. Excellent flavour
Custard
SOFT CUSTARD
1.Velvety smooth texture
- Rich flavor
- Has pouring consistency of heavy cream
E. PUDDINGS – is a type of food that can be both a dessert and a savory dish.
The term pudding is said to come the French word “boudin”, originally
from Latin “botellus”, which means “small sausage”, referring to
covered meats used in Medieval European puddings.
Puddings
1. Rice pudding
2. Bread pudding
3. Cornstarch pudding, sometimes called blancmange
F. FRUIT COBBLERS - These aren't your typical fruit pies. They are two to
three inches deep and are topped with biscuit dough rather than pie crust.
They can be served warm or chilled.
Fruit Cobblers
G. FROZEN DESSERTS
2 Ice cream- Milk, cream, sugar, flavorings, and sometimes eggs
are blended into a smooth frozen mixture.
Ice cream
2. Sherbet and Ices – Fruit juices, water, and sugar are combined to make
this beverage. Milk, cream, and sometimes egg white are all
ingredients in American sherbet. Smoothness and volume are
improved by using egg whites. Fruit juice water, sugar, and
sometimes egg white are the only ingredients in ice. Sherbet
5. Frozen Soufflés and Frozen Mousses – made with Whipped cream, beaten
egg whites, or both are folded into chilled mousses and Bavarians to
offer lightness and enable them to be frozen in a regular freezer.
Chocolate Soufflés
ACTIVITY: 1
DIRECTION: Identify the following types of dessert. Write your answer on the space provided.
1. ___________ 3. ______________
4.______________
2. _____________
5. _____________
ACTIVITY: 2
DIRECTION: Give at least 2 characteristics of each given type of dessert.
Type of dessert Characteristics
PUDDING
SOFT CUSTARD
CHEESE
BAKED CUSTARD
FRUIT
Name_____________________________________ Grade & Section:_____________Score: ___________________
School: _________________________Teacher: ______________ _Subject: Bread & Pastry Production 9-10______
LAS Writer: Kristine Q. Namion ________Content Editors: Annie Lee H. Selorio and Jane S. Misajon ____
Language Editor: Karen Faith D. Bacaling________________________________________________________________
Lesson Topic: Packaging Pastry Products and Its Materials for Storing Petit fours Quarter 4- Week 5: LAS 3_
Learning Target/s: Identify the appropriate packaging materials for the preservation of petit fours products .____
Explain the major function of packaging. (TLE-HEBP912PF-IVi-17)_______________________
Reference(s): Lenon-Mendoza,J 2021. Quarter 2 Packaging bakery and pastry products. [online] Available<https:// ___________
www.slideshare.net/johnlenonmendoza/quarter-2-packaging-bakery-and-pastry-products/>[Accessed12 May 2021].
___________________________________________________________________________________________________________
CONTENT
Packaging Pastry Products and Its Materials for Storing Petit fours
This lesson demonstrates how to package and mark pastry products for storage and transportation, as well as the
skills and knowledge needed. The primary goal of packaging is to keep pastry items fresh before they are sold and
consumed.
Several factors are considered when designing appropriate packaging for items, including size, shape, durability,
space, and cost. It's especially relevant when dealing with baked goods. By preventing mechanical harm, you can save
money.
Major Function of Packaging
 Protect against odor emissions and moisture loss from outside sources.
 Protect against mechanical damage during transport, loading, and unloading.
 Defend against the invasion of foreign bodies.
 It contributes to the product's longer shelf life.
 Advertisement
PETIT FOU
Different Types of packaging
Plastics - are highly versatile, as they can be manufactured in a variety of soft and hard shapes, as sheets or
containers, and with varying thicknesses, light resistance, and versatility.
Metals and tin cans - canned foods, which have a longer shelf life, as well as cold beverages such as soft
drinks and beer, are packaged in metals and tin containers.
Glass food containers - are strong and hardy, but they must be handled with care, and they are easy to
recycle and reuse.
Cardboard/Paper - it's a versatile tool either as a primary or secondary container substance.
PLASTIC CONTAINERS PETIT FOUR IN A BOX PETIT FOUR IN A BOX PETIT FOUR IN A BOX
ACTIVITY: 1
Directions: Fill in the blank. Write your answer on the space provided.
_____________ 1. It is versatile packaging that be used as primary or secondary container.

_____________ 2. It is a strong and hard type of packaging but must handle with care.
_____________ 3. It is a highly versatile container.
_____________ 4. It is a container that can be used also in cold beverages.
ACTIVITY: 2
1. What are the types of packaging? Describe each type of packaging. (5points each)
2. What are the functions of packaging? (5points)
RUBRICS
IMPROVEMENT
TOPIC AND IDEAS Present concepts in Present concepts in Ideas are so The concepts are
a specific manner a logical order broad. blurry or incomplete
briefly and detailed briefly and clear unclear explanation
explanation explanation explanation
Name__________________________________ Grade & Section: ______________ Score: _______________
School: _______________________Teacher: __________Subject: Bread & Pastry Production 9-10____
LAS Writer: Mary Grace S. De Juan______Content Editors:___Annie Lee H. Selorio________
Language Editor: Karen Faith D. Bacaling__ _Jane S. Misajon_____________
Lesson Topic: Types of Desserts and their Characteristics_____ Quarter 4- Week 6: LAS 1
Learning Target/s: Identify the different types of desserts and their characteristics._________
(TLEHEBP912PF-IVi-17_)_____________________________________________________
Reference(s): Tee, O., 2021. Desserts and It's Classifications. [online] Available at:
<https://www.slideshare.net/oharratee/desserts-and-its-classifications> [Accessed 14, May 2021].
_________________________________________________________________________________________________
CONTENT
Types of desserts and their Characteristics
What is Dessert?
In the culture of many countries around the world, including the Western world, a dessert is
traditionally the sweet line that concludes a meal. Sweet foods are usually included in the
track, but other foods can be included as well.
The word "dessert" comes from a combination of the French word desservir, which means
"to clear the table," and the Latin word servire, which means "to serve." So grab your fork (or
spoon), because here are some of today's most popular desserts.
A. FRUITS – are the easiest and best desserts because they are nutritious,
tasty, and convenient to prepare and serve.
1. appetizing aroma 2. simple 3. slightly chilled
Fresh cut fruits
B. CHEESE –It's made with a range of milks from cows, goats, and sheep all
over the world. Cheese is differentiated by the type of milk used,
the types of cheese-making procedures used, the seasonings
used, and the ripening .Excellent dessert that is ready to serve.
1. Soft 2. Semi – hard 3. Hard
Sliced Cheese
C. GELATIN DESSERT - are simple to make, inexpensive, and come in a

variety of flavors.
 Unsweetened, granular type
 Fruit gelatin to which flavor, color, and sweetened
Gelatin
D. CUSTARD - There are many differences between baked and soft custards.
Baked custards that are creamy and delicate can be served in their baking cups or
unmolded with fruit garnishes and dessert sauces.
 BAKED CUSTARD
1. Firmness of shape 3. Rich and Creamy
2. Smooth tender texture 4. Excellent flavour
Custard
 SOFT CUSTARD
1.Velvety smooth texture
- Rich flavor
- Has pouring consistency of heavy cream
E. PUDDINGS – is a type of food that can be both a dessert and a savory dish.
The term pudding is said to come the French word “boudin”, originally
from Latin “botellus”, which means “small sausage”, referring to
covered meats used in Medieval European puddings.
Puddings
1. Rice pudding
2. Bread pudding
3. Cornstarch pudding, sometimes called blancmange
F. FRUIT COBBLERS - These aren't your typical fruit pies. They are two to
three inches deep and are topped with biscuit dough rather than pie crust.
They can be served warm or chilled.
Fruit Cobblers
G. FROZEN DESSERTS
3 Ice cream- Milk, cream, sugar, flavorings, and sometimes eggs
are blended into a smooth frozen mixture.
Ice cream
2. Sherbet and Ices – Fruit juices, water, and sugar are combined to make
this beverage. Milk, cream, and sometimes egg white are all
ingredients in American sherbet. Smoothness and volume are
improved by using egg whites. Fruit juice water, sugar, and
sometimes egg white are the only ingredients in ice. Sherbet
4. Frozen Soufflés and Frozen Mousses – made with Whipped cream, beaten
egg whites, or both are folded into chilled mousses and Bavarians to
offer lightness and enable them to be frozen in a regular freezer.
Chocolate Soufflés
ACTIVITY: 1
DIRECTION: Identify the following types of dessert. Write your answer on the space provided.
1. ___________ 3. ______________
4.______________
2. _____________
5. _____________
ACTIVITY: 2
DIRECTION: Give at least 2 characteristics of each given type of dessert.
Type of dessert Characteristics
PUDDING
SOFT CUSTARD
CHEESE
BAKED CUSTARD
FRUIT
Name_____________________________Grade & Section: _______________ Score: _____________________________
School: ______________________________Teacher: ________________Subject: Bread & Pastry Production NCII 9-10_
LAS Writer: Kristine Q. Namion Content Editors: Annie Lee H. Selorio & Jane S. Misajon__
Language Editor: Karen Faith D. Bacaling_______________________________________________________________
Lesson Topic: Commodity Knowledge of Specialized cakes and other Types of desserts. Quarter 4 - Week 6: LAS 2_
Learning Target/s: Identify the commodity knowledge of specialized cakes and other types of desserts.______________
(TLE-HEBP9-12PD-IVj-18 )_______________________________________________________________
Reference(s): Marbas, D., 2021. LM-BREAD & PASTRY PRODUCTION.doc - Free Download PDF. [online] Kupdf.net. Available
at: <https://kupdf.net/download/lm-bread-amp-pastry-productiondoc_5b212a7ae2b6f54326924238_pdf/>[Accessed 15 May 2021]__
CONTENT
Commodity Knowledge of Specialized Cakes and other Types of Desserts
Flour, fats, sugar, eggs, water or milk, and leavening are the basic ingredients of all baked goods (Gisslen, 1995).
The numerous general classifications of baked goods that we see today are the result of a combination of these ingredients and
preparation methods.
Flour - is one of the most important ingredients in most baked goods because it provides the product's structure
(Lauterbach and Albrecht, 1994). Wheat grains are used to make the flour that is widely used in baking.
KINDS OF FLOUR
 Whole Wheat Flour - it's perfect for yeast breads and whole wheat bread.
 Bread Flour - pandesal, pan/sliced bread, crusty breads, rolls, and buns are among the best yeast items to use this flour.
 All purpose Flour - pie crust, cookies, muffins, cupcakes, pancakes, and shortened cakes are among the best uses for
this flour.
 Cake Flour - this flour is perfect for baking fine texture, high-volume cakes, and it's also used in easy breads and
cookies.
Liquids - are essential for protein, starch, and leavening agent hydration. Liquids add to the products' moistness and texture.
KINDS OF LIQUID
Water
Milk and creams - water, fats, minerals, and taste are all included.
Juice - adds color and flavor When baking soda is used as a leavening agent, it works best.
Fat - these can be derived from either animal or vegetable fats. It may also take the form of a liquid or a solid. In
general, fat aids in tenderizing and softening the structure of goods, when used as creaming agents, they add moistness
and richness, improve holding consistency, add flavor, and aid in leavening (Gisslen, 2001).
KINDS OF FAT
1. Butter - these are fantastic for pastries and cakes because they have a lot of flavor and melt well.
2. Margarine - Baker's margarine (bar margarine) is very similar to butter in terms of appearance and purpose.
Tougher and more elastic than butter, pastry margarine (in containers) is used for dough and pastries.
3. Oil - it is not commonly used in cakes because it spreads to the mixture too thoroughly and can shorten the mixture too
much; however, it is commonly used in pie dough and some yeast breads.
4. Lard - are widely used to make flaky pie crusts.
5. shortening - flaky goods like pie crusts and biscuits are made with this ingredient.
6. Sugar/ sweetener - they add sweetness and flavor, texture tenderness and fineness, color to the crust, improve
holding consistency, act as a creaming agent with fats, and provide food for yeast (Gisslen, 2001).
KINDS OF SWEETENER
a. Granulated or Refine Cane Sugar - since finer granulations melt more quickly, they are best for mixing dough
and batters. Sanding sugar can be used to sprinkle on top of cakes and cookies, as well as to make syrups.
b. Confectioner or powdered Sugar - dusting, icings, toppings, butter fillings, and garnishes.
c. Brown Sugar - where taste and color are needed, it can be used in place of white sugar.
5. Leavening agent - during the baking process, they are in charge of producing and incorporating gases. It's this that causes
baked goods to increase.
KINDS OF LEAVENING AGENT
a. Yeast - since yeast fermentation is important for the production and stabilization of gluten, it is best used in breads and
other yeast items.
b. Baking Soda and Baking Powder - chemical leaveners are ideal for use in muffins, desserts, biscuits, and pastries
because of their fast action.
6. Eggs - perform a variety of functions in the baking process moisture, taste, colour, and nutritious value are all added.
7. Salt and other Flavorings - improve the taste and sweetness of other ingredients vanilla, spices (cinnamon, nutmeg, ginger,
etc.) and flavor extracts are examples of other flavorings (banana essence, pandan flavoring, lemon extract).
ACTIVIT: Identification
Directions:. Write L if the given ingredients is LIQUID and S if it is SOLID. Write your answer on the space provided.
(2 points each).
_____ 1. Lard _____ 6. Sugar
_____ 2. Fresh Milk _____ 7. Yeast
_____ 3. Fresh Juice _____ 8. Evaporated Milk
_____ 4. Salt _____ 9. Lemon Extract
_____ 5. Flour _____ 10. Banana Essence

Name_____________________________________Grade & Section: _______________ Score:
____________________
School: ______________________________Teacher: ________________Subject: Bread & Pastry Production 9-
10_____
LAS Writer: Kristine Q. Namion _________________Content Editors: Annie Lee H. Selorio & Jane S. Misajon__
Language Editor: Karen Faith D. Bacaling__________________________________________________________________
Lesson Topic/s: Quality Indicators of Specialized Cakes and other Types of Desserts. Quarter 4 - Week 6: LAS 3_
Learning Target/s: Discuss the quality indicators of specialized cakes and other types of
desserts._________________
(TLE-HEBP9-12PD-IVj-
18)_____________________________________________________________
Reference(s): Floweraura., 2021. 5 Features of a Good Cake | Characteristics of a Ideal Cake. [online] Available
at:_____
_<https://www.floweraura.com/blog/features-of-cake-that-makes-everyone-love-it/> [Accessed 15 May
2021]._________
CONTENT
Quality Indicators of Specialized Cakes and other Types of Desserts
Cakes and other types of desserts are a joyous treat not only pleases the eye but also brings flavor to every
occasion. All adores them with their aromas, flavors, and aesthetic appeal. Cakes come in all shapes and sizes, as well as
a variety of flavors and other enticing features. The baking method and all of the ingredients used in the process are what
make a cake good. You can bake one at home or order one online, but your party will not be complete without a cake.
Here are a few of the most important characteristics that make a cake and other types of desserts so popular:
 Appearance - the first thing that draws someone's attention is the cake's presence. A cake should
be exquisite and appealing from the moment it is placed on the table, catching the attention of
everyone present. Anything we say about the cake is secondary to its presentation. As a result, one
of the most important characteristics of a cake is its presentation.
 Taste - have you ever wondered why everybody like cakes? Obviously, it's due to the flavor. The flavor
of a cake is
one of its most simple and crucial characteristics. The cake's whole existence is defined by how it tastes and how
you feel after taking a single bite. A cake should have a rich flavor and fully please you.
 Frosting - the frosting on the cakes should also be included in the list of features. A cake should be
neatly frosted, not too much nor too little. Cakes that aren't frosted seem bland and tasteless.
 Baking - a decent cake is one that has been prepared in the correct manner. The cake can absolutely rise
and not
resemble a batter. It should be moist, soft, and spongy. The cake is more attractive with less ingredients and
proper baking techniques. The use of high-quality ingredients is still a plus.
 Flavors - The flavor of a cake is the most important feature. Cakes are made by everyone and
people are picky. Chocolate, vanilla, butterscotch, cherry, and a variety of other flavors are used
to cater to a wide range of tastes, and flavors are the focal point of every cake.
ACTIVITY
Direction: Answer concisely and briefly.
1. What are the 5 most important characteristics of a cake. (3 points each)
RUBRICS

IMPROVEMENT
TOPIC AND IDEAS Present concepts in a Present concepts in a Ideas are so The concepts are
specific manner. logical order. broad. blurry or incomplete.
EXPLANATION Answer concisely, Answer concisely, Broad and unclear Misses key points in
briefly and detailed briefly and clear explanation. explanation.
explanation. explanation.
Name_______________________________Grade & Section: _____________________Score: ____________
School: _______________________Teacher: __________Subject: Bread & Pastry Production 9-10_____
LAS Writer: Mary Grace S. De Juan Content Editors: Annie Lee H. Selorio_____________
Language Editor: Karen Faith D. Bacaling_____ Jane S. Misajon___________________
Lesson Topic: Portion Control in Presenting Desserts Quarter 4 - Week 7: LAS 1_
Learning Target: Identify the Portion Control in Presenting Desserts. (TLE-HEBP912PD-IVj-18)
Reference(s):Kong.A.,et.al.,2016 Bead and Pastry- Technical- Vocational-Livelihood Track___________
Manual,First Edition, Brgy. South triangle, Quezon City,Philippines, Department of______________
Education pp.229-230.________________________________________________________________________
:Stephenson. M,. 2021. portion-control. [online] Available at<https://www.slideshare.potioncontrol>
[Accessed 18 May 2021].
CONTENT
Portion Control in Presenting Desserts
Portion Control means the art of controlling the size of food to be served to each customer. It
gives a starting point for calculating the right amount of food to buy. It cuts down on plate waste. It
allows dietitians to effectively schedule the use of food, labor, time, and equipment by standardizing
planned portion yield. Dishes can be served in different profile.
3 Factors in considering Portion Control
Type of Customer or Establishment – there will be a difference in size and portion to be served.
Quality of food - Food of higher quality normally yields more servings than food of lower quality.
Selling price of the food - The price charged for any food item is commensurate with its quality.
Techniques in Portion Control
 COUNT - example: 1 slice of Tiramisu per order; 2 slices of cheese per order
 VOLUME - example: standard-sized ladles, scoops, and kitchen spoons are used for
portioning.
 EVEN DIVISION - example: cutting a 7- inch of square sponge cake into 24 equal sizes;
cutting a pan of lasagna 4 by 6 to make 24 equal portions.
 STANDARD FILL - example: standard size dishes, cups or glasses are filled to a given
level, as judged by the eye.
Portion Servers (Serving Equipment)
 Cake marker - is made of break resistant polypropylene. Two handles. Yields 10 pieces.
 Ice cream scoops - A scoop allows you to serve consistently sized portions.
 Ladles or dippers - Ladle is the word used for the kitchen utensil and dipper is used for
getting a drink of water from a bucket.
 Ounce scales - An ounce is a standard unit of measurement commonly used to measure
mass, weight and volume.
 Custard cups - Comes in different sizes used for measuring dessert.
 Individual serving dish - dishware normally used as a container for holding or serving food.
 Butter cutter - cuts standard butter blocks (up to ~50 lbs.) at room temperature.
 Portion cups, paper - Easily serve dips, sauces, ketchup with Condiment Portion Paper Cups.
 Pie marker - Increase profits by accurately proportioning cakes and pies to mark for cutting.
 Cheese cutter - a slicing tool whose cutting edge is a wire stretched on a frame furnished
with one or two handles.
Activity:
Directions: Read and analyze each statement carefully. Choose the letter inside the box
that is best in each statement. Write your answer on the space provided.
A. Count F. Quality of food
B. Portion Control G. Standard Fill
C. Selling Price H. Even Division
D. Pie Marker I. Ounce Scales
E. Cake Marker J. Types of Customer/Establishment
____1. Ensuring the right quantity of food is prepared and served every time a customer order in a
menu item.
____2. Better quality of food yields a greater number of portions than poor quality of food.
____3. Assuring the number of slices or pieces being served.
____4. Comes in standard size and filled to a predetermined level, as determined by eye.
____5. Cutting pies into equal wedges.
____6. Equipment used when you want to divide a cake into 8 slices in an equal size.
____7. An equipment to serve an accurate volume of dessert.
____8. Use to measure liquids in portioning desserts.
____9. It is use to get accurate slice of pie.
___ 10. Difference in size and portion to be served.

Name_______________________________Grade & Section: ______________________ Score: __________________
School: ______________________________Teacher: ___________Subject: Bread & Pastry Production NCII 9-10____
LAS Writer: Kristine Q. Namion ___ Content Editors: __Annie Lee H. Selorio & Jane S. Misajon________
Language Editor: Karen Faith D. Bacaling___
Lesson Topic/s: Standard Recipe Specifications of Specialized Cakes and other Types of Desserts________________
Quarter 4 - Week 7: LAS 2______________________________________________________________
Learning Target/s: Define the standard recipe specifications of specialized cakes and other types of desserts. __
(TLE_HEBP9-12PD-IVj-18 )
Reference(s): BASBAS, L., 2016. RBS BREAD AND PASTRY PRODUCTION VOLUME I. 1st ed. SAMPALOC, MANILA,
PHILIPPINES: REX BOOK STORE, INC, pp.157-158.
CONTENT
Standard Recipe Specifications of Specialized Cakes and other Types of Desserts
Dessert is derived from the French verb desservir, which means "to clear the table." Classic sweets used to
contain dried fruits and cheese, which were eaten with sweet wines. Desserts in formal dinners were only available to
the elites and wealthy members of society during those days.
Desserts are a course in a meal that consists of a wide variety of sweet-based items that can be served fresh, fried,
or processed. Dessert is usually served as the final course of a meal or buffet. The meal is never full without it.
Types of Desserts and their Recipe Specifications
Tarts, Puddings, and Pies – are small pies topped with meringue and filled with cooked custard, macapuno
preserves, fruit jams, and nuts. They are available in both circular and boat forms. Pudding is a fluffy bread
type made from bread that has been softened in milk with the addition of egg and sugar. Crushed pineapple,
raisins, and nuts, for example, may be added to give it a richer taste. Pies are pastries with a tender and flaky
crust made with a high fat-to-flour ratio and a small amount of water. A single or double crust is used to hold
a variety of fillings, including milk, custard, fruits, ham, pork, and even vegetables.
Cakes and cake specialties come in a wide range of flavors - are dense muffins with a high fat, sugar,
and egg content. Cake specialties are more complex desserts made for special events. Cake specialties
include Custard Rolls, Macapuno Rolls, Ube Rolls, Mango Rum Cake, Chocolate Marble Cake, and
Blitz Torte. Muffins are small desserts with a lot of fats, sugar, and eggs in them. They're dense and
tender, and they come with a variety of varieties, including Strawberry Muffins, Blueberry Muffins,
Banana Muffins, and others.
Creams and Custards - are dairy goods that have a higher fat content than milk. Cream comes in three
varieties: Light, fluid cream that is used in coffee, tea, and breakfast cereals. Medium Milk is used to
make whipped cream. Fruit salads and cream cakes call for heavy cream, which is thick and viscous.
Custard is a tender and thickened milk, egg, and sugar mixture that is molded in flan molders and steam
or fried. To offer the custard a dark brown hue, it is topped with caramelized sugar. Cream and
custard are popular cake fillings.
Crepes and Meringues - are flat pancakes filled with fresh or dried fruits such as mangoes, peaches, and
strawberries, as well as whipped cream, custard, or chocolate cream. Meringues, on the other hand, are
egg whites that have been beat stiff and then eventually added sugar. Using a pastry bag, it is placed onto
greased baking sheets and baked to a soft golden colour.
Waffles and Pancakes - These are popular snack foods, but they're also good for breakfast and buffet
desserts. Waffles are similar to pancakes, but they have more egg and fat to make them thicker and
more delicate. Waffles are crispier, drier, and golden brown in a more consistent manner than pancakes.
They had cheese, sausage, ham, and bacon inside. Pancakes and waffles are made with a 1:1 flour-to-
liquid ratio. For a richer taste, eggs and butter are added.
Popovers and Cream Puff - Everyone's favourite pastries are these. Their hollow shells are crisp and
brown on the outside and sticky and soggy on the bottom. They have milk, egg, and butter fillings that
are thick, soft, and creamy. Cream puffs are richer than popovers. Caramelized sugar was drizzled on
top.
Sherberts and Ice cream - Frozen milk products made of cream or milk butter, flavoring, and
stabilizers such as gelatin, pectin, and seaweed gum. Fruits, nuts, cocoa, coffee, and other flavors can be
used. Sherbert has 3% milk fat content, while ice cream has 8% milk fat content. Yogurt is a drink that is
equal to ice cream and sherbert.
8. Processed, Cooked or Fresh - These are the most common and nutritious desserts, since they contain a high amount
of vitamins and minerals, sugar, fiber, and water. Bananas, mangoes, pineapples, tomatoes, grapes, canned
peaches, and fruit mix are ripe fruits that can be eaten with cream and delicious desserts at any time of
day, including breakfast, lunch, and dinner. Snacks and buffets are still favorites.
Marzipan - Ground almonds, confectioners' sugar, and water are used to make this confectionery. It
has the consistency of dough and can be cut out thinly to cover cakes and dried fruits. Fruits
marzipans include raisins, prunes, dates, candied mangoes, pineapple, jackfruit, and "kundol," which
are all wrapped in marzipan.
10. Shortcakes and Doughnuts – Shortcakes, Biscuit dough is topped with fruits and nuts, which are then rolled into
whipped cream. These can be stored in the refrigerator or eaten right away. Soft bread, leavened with yeast
and baking powder, is combined with milk, sugar, and shortening to make doughnuts. Doughnuts are a cross
between a fluffy bread and a cookie. They're creamy, and fillings like whipped cream, lemon, and
chocolate cream are often used.
ACTIVITY: 1
Direction: Match column A with column B. Write the letter of your answer on the space provided. (2 points each)
A B
______ 1. It is a thin similar to pancakes. a. yogurt

______ 2. It is used to cover fresh fruits. b. cream and custard
______ 3. Most common desserts that contain high amount of vitamins. c. doughnut
______ 4. Made of egg whites then baked. d. Crepes
______ 5. Popular used for cake fillings. e. fresh Fruits
______ 6. It is between a fluffy bread and cookie. f. marzipan
______ 7. It is a drink that equal to ice cream and sherbert. g. meringue
______ 8. It is used to drizzled on top of pop over. h. waffle and pancake
______ 9. It is made of 1:1 ratio of flour and liquid. i. pies
______ 10. It is a pastry with tender and flaky crust. J. caramelized sugar
ACTIVITY: 2
Direction: Answer the following given questions concisely and briefly. (5 points each).
1. What are the difference between sherbert and ice cream?

2. What are the recipe/ingredients of shortcake and doughnut?
RUBRICS

IMPROVEMENT
TOPIC AND IDEAS Present concepts in Present concepts in a Ideas are so The concepts are
a specific manner. logical order. broad. blurry or incomplete.
briefly and detailed briefly and clear unclear explanation.
explanation. explanation. explanation.
Name_________________________________Grade & Section: _________________Score: ______________
School: _______________________Teacher: __________Subject: Bread & Pastry Production 9-10___
LAS Writer: Mary Grace S. De Juan Content Editors: Annie Lee H. Selori_______________
Language Editor: Karen Faith D. Bacaling___________ Jane S. Misajon___________________
Lesson Topic: Standard Operating Procedures in Preparing Desserts Quarter 4 - Week 7: LAS 3
Learning Target: Present Desserts According to Standard Procedures.__________________________
(TLE-HEBP912PD-
IVj18)____________________________________________________________
Reference(s): Lacaden, B., 2021. (Present Desserts). [online] Academia.edu. Available at:___________
<https://www.academia.edu/10040911/CBLM_BPP_Present_Desserts_> [Accessed19,May 2021___
CONTENT
Standard Operating Procedures in Preparing Desserts
The goal of dessert presentation is to make the dessert as appealing to the client as
possible. It is not about creating ‘monuments' on each plate, but rather about attempting to
create and showcase food to its full potential. Food preferences have evolved in an ever-
changing world. A simpler and cleaner style has enhanced and applied.
Basic Presentation Principles
Colour - Color can be used creatively by a chef to generate quite effective outcomes. This
must never, however, come at the expense of flavor, texture, or balance.
Plate selection - Plates are available in a variety of shapes, sizes, patterns, and colors.Their
major function is to hold food that must be delivered from the point of preparation (the
kitchen) to the customer (dining area).
Positioning of food - On the plate, food is placed in certain positions. Which way do you want to
approach the customer.
Freshness in foods - Customers almost always appreciate this, especially if the ingredients have
been handled with care.
Garnishes - Food garnishes are decorative elements that are added to a dish to provide color,
visual appeal, and flavor. Cooked or raw garnishes are both acceptable. Garnishes should
not only be edible, but also fitting for the food.
Innovation - In commercial cooking, innovation entails the creation of new concepts or the
refinement of current ones to meet changing tastes and trends.
Rules in Plating Dessert

 Place the food on the plate in the manner in which you want the diner to see it.

 The plate's bottom is closest to the guest.

 Arrange the food on the platter to provide the customer the most aesthetic impression.
Activity: Draw at least 5 dessert layouts using the sample template.
Directions: Your output will be rated using the Scoring Rubric below.
Example:
RUBRICS:
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 but no relevance to the given topic.
2 Done simply and neat but not so relevant to the given topic.
1 Done poorly with erasures and irrelevant to the given topic.

Name________________________________Grade & Section: __________________ Score: ____________________
School: _________________________Teacher: ___________Subject: Bread & Pastry Production NCII 9-10________
LAS Writer: Kristine Q. Namion Content Editors: Annie Lee H. Selorio & Jane S. Misajon_
Language Editor: Karen Faith D. Bacaling_________________________________________________________________
Lesson Topic: Planning, Preparing and Presenting Trolley Services Quarter 4 - Week 8: LAS 1
Learning Target: Explain how to plan, prepare and present trolley services. (TLE_HEBP9-12PD-IVj-19)_______
Reference(s):
CONTENT
Planning, Preparing and Presenting Trolley Services
What should be used in the dessert display?

Although it's reasonable to expect certain desserts to be on show, the available facilities limit the dessert display.
Prepare a dessert presentation that is environmentally friendly.
 Does it take place in a five-star hotel with a fully equipped commercial kitchen?
 Is it going to be at a quiet riverside picnic spot 25 kilometers out from the factory?
If you don't have access to electricity, the chances of having ice cream are slim to none, and chilled cream cakes
and sweets are no longer a choice.
Facilities
 Electricity
 Working room
 Ability of the kitchen staff
 Ability of the front-of-house staff
 Quality of the equipment provided to work with
 Sample preparation can be executed elsewhere
When preparing the dessert display, have all of these options in mind. The general public is unconcerned with
this. This is the concern of the catering company owner, the executive chef, and the pastry chef, as well as the customer's
requirements. When options are weighed, the ability to deliver whatever the consumer wants arises.
Display equipment that is desirable
• Platters for serving • Napkins • Hot show bain-marie.

• Sauce jugs • Tongs
• Plates • Lifters
• Cutlery • Refrigerated cooling
What are the conditions for manufacturing, transportation, and service?
Following the production and storage of the food, the facilities used to view and serve desserts, as well as the
location where it will be served, must be considered.
Location Selection
The majority of the businesses will operate out of hotel and restaurant kitchens, which will have all of the
necessary facilities. A full list of all equipment that could be needed to be taken 'off-site' for when a customer requests a
function 'by the water' or 'in the park' is required by prudent management practices.
Dessert's Complexity
Few sweets are more difficult to serve than others. Since a hot soufflé necessitates extra care and collaboration,
it's not a good idea to serve it as a dessert on the table. For a dessert show, a chilled soufflé would be preferable. If
necessary, it may be left at room temperature for brief periods of time.
ACTIVITY
Direction: Answer the following given questions concisely and briefly. (5 points each).
1. Why do you need to consider the location in planning and preparing desserts?
2. Why do you need to consider what types of desserts to be served?
3. What are the equipments needed for the display?
4. What are facilities needed to be considered?
RUBRICS

IMPROVEMENT
TOPIC AND IDEAS Present concepts in a Present concepts in a Ideas are so The concepts are blurry
specific manner. logical order. broad. or incomplete.
EXPLANATION Answer concisely, Answer concisely, Broad and unclear Misses key points in
briefly and detailed briefly and clear explanation. explanation.
explanation. explanation.

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Name: Grade & Sec: ________________Score: __________

School: Teacher: Subject: Bread and Pastry Production 9/10

Learning Targets: Identify the different types of Petits Fours – TLE_HEBP9-12PF-IVa-b-12

CLASSICAL AND CONTEMPORARY PETITS FOURS

Three distinct types of Petits Fours:

1. Petits Fours Glacé

2. Petits Fours Sec

3. Petits Fours Frais

TYPES AND KINDS OF SPONGE AND BASES

These are the normal products used in making Petits Fours:

DECORATIONS AND DESIGN OF ICED PETITS FOURS (PETITS FOURS GLACÉ)

Cut and Assemble

 Cream Puff or Profiterole

 Croquembouche or Croque en Bouche (krow kuhm boosh)

Learning Targets: Perform and present Fruit Tart Recipe. – TLE_HEBP9-12PF-IVc-d-13

1. _________________ 2. ___________________ 3. __________________ 4. _________________

Grade & Sec: ________________Score: __________

FACTORS DISPLAYING PETITS FOURS

Factors in Displaying Petit Fours

 Except for those containing

Major Function of Packaging

Cardboard/Paper - it's a versatile tool either as a primary or secondary container substance.

C. GELATIN DESSERT - are simple to make, inexpensive, and come in

_____________ 1. It is versatile packaging that be used as primary or secondary container.

C. GELATIN DESSERT - are simple to make, inexpensive, and come in a

KINDS OF LEAVENING AGENT

_____ 1. Lard _____ 6. Sugar

_____ 2. Fresh Milk _____ 7. Yeast

_____ 3. Fresh Juice _____ 8. Evaporated Milk

_____ 4. Salt _____ 9. Lemon Extract

_____ 5. Flour _____ 10. Banana Essence

Direction: Answer concisely and briefly.

1. What are the 5 most important characteristics of a cake. (3 points each)

CRITERIA 5 / EXCELLENT 4 / VERY GOOD 3 / AVERAGE 2 / NEEDS

Portion Control in Presenting Desserts

3 Factors in considering Portion Control

Techniques in Portion Control

Portion Servers (Serving Equipment)

A. Count F. Quality of food

B. Portion Control G. Standard Fill

C. Selling Price H. Even Division

D. Pie Marker I. Ounce Scales

E. Cake Marker J. Types of Customer/Establishment

____3. Assuring the number of slices or pieces being served.

____5. Cutting pies into equal wedges.

____7. An equipment to serve an accurate volume of dessert.

____8. Use to measure liquids in portioning desserts.

____9. It is use to get accurate slice of pie.

___ 10. Difference in size and portion to be served.

Types of Desserts and their Recipe Specifications

______ 1. It is a thin similar to pancakes. a. yogurt

1. What are the difference between sherbert and ice cream?

CRITERIA 5 / EXCELLENT 4 / VERY GOOD 3 / AVERAGE 2 / NEEDS

Rules in Plating Dessert

3 Done creatively and neatly but no relevance to the given topic.

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

What should be used in the dessert display?

Display equipment that is desirable

• Platters for serving • Napkins • Hot show bain-marie.

What are the conditions for manufacturing, transportation, and service?

2. Why do you need to consider what types of desserts to be served?

3. What are the equipments needed for the display?

4. What are facilities needed to be considered?

Name: Grade & Sec: ______Score:

1. _______ 2. _ 3. 4. _______

Grade & Sec: ______Score:

_ 1. Lard _ 6. Sugar

_ 2. Fresh Milk _ 7. Yeast

_ 3. Fresh Juice _ 8. Evaporated Milk

_ 4. Salt _ 9. Lemon Extract

_ 5. Flour _ 10. Banana Essence