NAME: ___________________________________________ Date:______________

GRADE & SECTION ____________________________ Teacher: _____________

MODULE IN BREAD AND PASTRY PRODUCTION NCII GRADE 11

Third Quarter
Week 5

MOST ESSENTIAL LEARNING COMPETENCY

● Present and Display Bakery Products (TLE_HEBP9-12PB-Ia-f-1)
● Storing Bakery Products

OBJECTIVES
1. Demonstrate how to present and display bakery products.
2. Identify how to store bakery products.

PRE-TEST.
Directions. Read each item carefully and choose the correct answer among
the choices below. Write your answer on a separate sheet of paper.

1. What is this small ornamental mat made of lace where larger products can
Identify the components of an investigation research problem,
be placed and displayed individually?
hypothesis, method for testing hypothesis and conclusions based on
A. Doilies B. Glass Vase C. Jar D. Trays
evidence S7MT-Ia-b1.2
2. One way to present and display bakery products is to place it unto cooling
wires which are decorated. What is this display material?
A. Boxes B. Doilies C. Labels D. Trays

3. Which of the following is NOT a material that is used to present and display
bakery products?
A. Boxes B. Cloth C. Jar D. Labels

1
 4. Bread and rolls can be stored in number of days. Which of the following can
be done to refresh these old breads?
A. Heated B. Thawed C. Toasted D. Wrapped

5. Soft and chewy cookies are a treat. How can you store it properly to maintain
its characteristic?
A. Covered Lightly C. Freeze
B. Covered Tightly D. Room Temperature

6. Peggy plans to store her muffins as she is expecting a visitor in two months’
time. How long will this kind of bakery product last?
A. 1-2 months C. 2-3 months
B. 3-4 months D. 4-5 months

7. Tina is thinking of a great way to preserve her biscuits. What is this storing
technique where food is subjected to temperature below 0 C?
A. Chilling B. Freezing C. Refrigerating D. Wrapping

8. Which of the following is NOT a storing technique for bakery products?

A. Chilling B. Freezing C. Refrigerating D. Wilting

9. Rhoj is presenting her very crispy cookies to her clients this week. What could
be the best material to present her product?
A. Box B. Jar C. Glass Vase D. Trays

10. Allan fears that his 100 pieces of muffins will become stale in a couple of
days. What storing technique will you suggest so that his large-scale product
will not go to waste?
A. Cold Storage B. Chilling C. Freezing D. Refrigerate

Ways to Present and Display Bakery Products:

● Trays – Baked products is placed onto cooling wires, decorated, and then
placed on trays or platters.
● Cellophane Bags – Products are placed inside to protect from outside
contamination and to slow the staling process. Staling is a process where in
bread and similar foods reduce their palatability.
● Boxes – Baked goods are placed in boxes and displayed for sale, lots of 6 or
12 and some boxes have see-through lids.
2
 ● Doilies – small ornamental mat made of lace or paper where larger products
can be placed and displayed individually. Doily serves as a barrier of the
product from the surface.
● Labels – a small piece of paper, fabric, plastic, or similar material attached
to a product showing ingredients, name of manufacturer and other legal
requirements.
● Glass vase – used to graciously decorate a tray of cookies.
● Jar – one of the easiest ways to add a twist on cookie presentation by filling
the jar with the baked product such as cookies.

HOW TO STORE THE PRODUCTS

BAKED HOW TO STORE WHERE TO STORE HOW TO REFRESH

PRODUCTS
Bread and Room Relatively dry place 2-3 days old bread
rolls temperature - above floor level can be toasted
75⁰F to 85⁰F in
adequate space to
prevent crushing
Soft-crusted In original Refrigerate or store If frozen, thaw
breads, rolls, wrappers in freezer rapidly or heat in
sweet rolls oven at 325 ⁰F for
20 mins.
Leave at room
temperature with
wrapper for
thawing.
Hard-crusted Unwrapped In areas with Thaw wrapped
breads and circulating relatively rapidly.
rolls dry air Heat uncovered in
In freezer 400 ⁰F oven for 5
Wrapped loosely in mins and serve
paper. immediately.
Frozen

Freezer Storage Chart

BREAD HOW TO PREPARE STORAGE HOW TO THAW OR

FOR FREEZING REHEAT FOR
SERVING
YEAST BREAD
-Baked

3
 -Cool to room -up to 6 Thaw in wrappings at
temperature and wrap months room temperature or
in moisture-vapor- remove from
proof material then wrapping, reheat in
seal. 300 ⁰F oven for 25 to
30 mins.
-Unbaked -Put into pan and wrap
in moisture-vapor- Thaw in wrapping in
proof material then refrigerator overnight
seal. -1-2 weeks and let rise in warm,
moist place until
doubled.
BISCUITS -Thaw in wrappings
-Baked -Cool at room -3-4 in 250 ⁰F oven about
temperature and wrap months 20 mins or thaw
in moisture-vapor- wrapped at room
proof material, seal. temp in 1 hour then
baked in oven 300 ⁰F
in 10 mins.
-Unbaked -Freeze without -3-4 weeks
wrapping (2-4 hours), -Thaw unwrapped
wrap in moisture- about an hour, bake
vapor-proof material as usual or bake
placing the wrapping unwrapped in 425 ⁰F
material in between for 20-25 mins.
biscuits.

MUFFINS
-Baked -Cool to room -3-4 -Thaw with or
temperature, wrap in months without wrappings,
moisture-vapor-proof reheat in 300 ⁰F for
material and seal. 25-30 mins.

-Unbaked -Freeze 2-4 hours then -3-4 weeks

wrap in moisture- -Thaw unwrapped in
vapor-proof material, room temperature, 1
seal. hour.

Storing Techniques

1. Wrapping – to draw, fold and cover bakery product

2. Packaging Materials – used to package bakery products like box, plastic
and container.

4
 3. Cold Storage – prevents perishable foods on large scale at low temperature
or above freezing point (0 ◦C or 32 ◦F)
4. Chilling – method in which raw or processed food is cooled to a temperature
between 0◦C or 5◦C.
5. Freezing – subjecting food to temperature below freezing point 0◦C or 32◦F
6. Refrigerate – Keep food or drink cold so that stays fresh usually in a
refrigerator or fridge.

a. Types of Packaging:
● Wood
● Paper
● Glass
● Plastics

b. Methods of Food Packaging

● Home Canned Foods
● Canned Foods
● Foil packaging

POST-TEST.

Directions. Read each item carefully and choose the correct answer among
the choices below. Write your answer on a separate sheet of paper.

1. Jimmy wants to present his new bread in his store. What display material
can he use where larger products can be placed and displayed individually?
A. Doilies B. Glass Vase C. Jar D. Trays

2. There are many materials that can be used to present and display bakery
products. Which of the following is NOT included?
A. Boxes B. Cloth C. Jar D. Labels

3. What is this display material where cooling wires are being decorated and
used to present and display products?
A. Boxes B. Doilies C. Labels D. Tray

4. Which of the following can be done to refresh old breads specifically bread
and rolls?
A. Heated B. Thawed C. Toasted D. Wrapped
5
5. You are expecting a visitor in a couple of months, and you want to make
muffins ahead of time. You want to check the lifespan of the product by
searching through the net. What is the answer?
A. 1-2 months B. 3-4 months C. 2-3 months D. 4-5 months

6. Cookies that are soft and chewy are a wonderful token and present. How can
this be stored to maintain its characteristic?
A. Covered lightly B. Covered Tightly C. Chilled D. Frozen

7. What is this storing technique where temperature should be below freezing

point or 0 C?
A. Chilling B. Freezing C. Refrigerating D. Wrapping

8. A large-scale product can be stored through this technique where storage is

set at low temperature or above freezing point. What is this technique?
A. Cold Storage B. Chilling C. Freezing D. Refrigerate

9. What could be the best display material to use for very crispy cookies and
still maintains its flavor and crispiness?
A. Box B. Jar C. Glass Vase D. Trays

10. Sue is confused about the storing techniques that are used for bakery
products. Which of the following is NOT included?
A. Chilling B. Freezing C. Refrigerating D. Wilting

6
 NAME: ___________________________________________ Date:______________
GRADE & SECTION ____________________________ Teacher: _____________

MODULE IN BREAD AND PASTRY PRODUCTION NCII GRADE 11

Third Quarter
Week 6

MOST ESSENTIAL LEARNING COMPETENCY

(TLE_HEBP9-12PP-IIa-g-4)
● Select, measure and weigh required ingredients according to recipe or
production requirements and established standards and procedures
● Prepare variety of pastry products according to standard
mixing procedures/formulation/recipes and desired product
characteristics.

OBJECTIVES
1. Identify the ingredients of pastry products,
2. Differentiate the standard mixing procedures, formulation and recipes
of pastry.

PRE-TEST.

Directions. Write T if the statement is correct, F if otherwise. Write your

answer on a separate sheet of paper.

1. When measuring flour, you need to sift it first to remove the lumps.

2. Sifting is very important when measuring granulated sugar.

3. The proper way to measure liquid ingredients is to use liquid measuring

cup.

4. Never use heated spoon when measuring sticky wet ingredients like
honey or molasses.

7
 5. Cream puff is a kind of pastry that is hollow in the inside and is usually
filled with whipped cream or cream filling.

6. Pies and tarts have two components: crust and feeling.

7. Lana repeatedly folds the fat into the dough, and she calls is laminating.

8. Beating fat and sugar to make it airy and fluffy is a mixing method called
cutting in.

9. Salt as a pastry ingredient contributes to the flavor of the product and

influences the flakiness and tenderness of the pastry.

10. Water is a very important ingredient in pastry products as it provides

moisture for the gluten to develop.

Measurement, Selection, Weighing and Substitution of Ingredients

In baking pastries, measuring makes a difference. Ingredients are measured

accurately to get the right consistency and taste. Accurate measurement is one
of the important factors that contribute to the success in baking.

How to measure baking ingredients

a. Flour- sift the flour to remove the lumps, scoop to fill the measuring cup.
Level the flour with spatula or edge of a knife. Do not shake the cup.

b. Brown Sugar – spoon and pack the sugar into the measuring cup until it
follows the shape of the cup. Invert it and sugar is removed.

c. Granulated Sugar – sifting is not necessary unless it is lumpy. Fill the cup
or scoop the sugar. Do not shake the cup but level the sugar with spatula or
the edge of a knife.

d. Liquid Ingredients – use liquid measuring cup to measure this. First, place
the cup on a flat surface and pour the liquid till it reaches the correct line.
Do not lift the cup when you are pouring the liquid. Next is to read the scale
at eye level.

8
 e. Sticky wet ingredients – use heated spoon to measure ingredients like
honey and molasses as the heat will keep adhering to the spoon thus you get
full measurement.

f. Solid fats – fill the measuring cup with the shortening while pressing with
spatula or spoon until the cup is full. Level the fat with spatula or edge of a
knife.
PASTRY PRODUCTS

Pies and Pastries – like cakes they are delightful to eat especially when they are
baked properly. Well-prepared pastry may be determined by the quantity of its
pie crust.

Pastry – delicate baked product which consists of crust and filling. This contains
high percentage of fats which contributes to a flaky or crumbly texture. A good
pastry is light and airy and fatty, but firm enough to support the weight of the
filling. Care is needed to blend the fat and the flour before adding any liquid to
ensure that flour granules are coated with fat and less likely to develop gluten.

Kinds of Pastry

1. Cream Puff – a light pastry filled with whipped cream of a sweetened cream
filling like custard. It is also often topped with chocolate or caramelized
sugar.

2. Puff Pastry – light, flaky and rich pastry made by rolling dough with butter
and folding it to form layers. This kind of pastry is used for tarts and
napoleon.

3. Danish Pastry – made of sweetened yeast dough and toppings are fruit, nuts
or cheese.

4. French Pastry – rich pastry that is filled with custard or fruit.

5. Pie and tart – pastries that has two components: first is relatively thin pastry
(pie) dough, when baked forms a crust (pastry shells) that holds the second,
the filling.

6. Croissants – flaky raised dough like a sweetened cross between a simple

9
 yeast-raised dough and puff pastry. The dough is rolled with butter to create
layers and is then left to rise, creating a very light texture.
Pastry Ingredients

1. All-purpose flour – type of flour used in baking pastries. Gluten of

the flour provides framework or substance for baked pastries.

2. Lard and vegetable shortening- fats frequently used to make

pastry. Butter and margarine product a less tender crust.

3. Water- an important ingredient in pastry because it provides the

moisture needed to develop gluten.

4. Salt – contributes to the flavor of pastry and has no influence

on flakiness or tenderness.

Mixing Techniques Applied for Pies and Pastries:

1. Stirring – mixing all ingredients together usually with a spoon in a circular

motion.

2. Beating – introducing air into the mixture through mechanical agitation like
beating eggs. Electric mixer is also used in this method.

3. Whisking – also known as whipping method and is usually used for

meringue and for chiffon products. This technique incorporates air into the
mixture.

4. Rolling – flattening dough out into a sheet. This is to prepare the dough for
shaping it to various forms.

5. Laminating – folding fat repeatedly into the dough.

6. Creaming – beating sugar and fat until mixture is light and airy in texture.

7. Kneading – working with the dough using the heel of your hands,
accompanied by pressing, stretching and folding for the development of
gluten.

10
 8. Cut in or cutting in – cutting fat into smaller pieces using two knives or
pastry blender. This is to distribute fat into the flour and this resembles into
a coarse meal.

With pie and other kinds of pastry, we should always take into consideration
the characteristics of the dough in relation to the type of the dough you are going
to use.

Types of Dough Characteristics

a. Short flake or mealy - crisp but not flaky crust

b. Medium flake - crust separates into flakes
c. Long flake - between medium and true puff
d. Puff pastry - made in a leaflike manner
e. Choux paste -egg rich mixture expanding into shell

Characteristics of a Good Pie

a. Crust is evenly browned, golden brown around the edge, lighter

brown on bottom.
b. Crust is flaky and tender.
c. Filling is firm, smooth and adequately cooked.
d. Flavor is well-blended.
e. Shape is well-formed when served.

POST-TEST.
Directions. Match Column A with that of Column B. Write
only the letter of the correct answer on the line provided
before each number.

Column A Column B

____1. A type of light pastry that is hollow

and is filled with whipped cream or sweetened
cream filling. A. Stirring

____2. Pastries that has two components:

and filling. B. Croissants

11
____3. A mixing technique wherein all ingredients
are mixed in circular manner using a wooden
spoon. C. Measuring Cup

____4. This pastry ingredient helps in moisturizing

the gluten which needs to develop in pastry. D. Beating

____5. A flaky raised dough where butter is added

in layers creating a very light texture. E. Beating

____6. This is used to measure dry ingredients

like flour and granulated sugar. F. Pie

____7. A tool used to remove the lumps of the flour. G. Kneading

____8. A mixing technique where air is being

Introduced into the mixture using electric mixer. H. Sifter

____9. Fat and sugar are beaten together to produce

a light and airy texture in pastry product. I. Water

____10. A delicate baked product that contains high

Percentage of fats that makes it flaky or crumbly. J. Cream Puff

K. Pastry

L. Creamin

12
 NAME: ___________________________________________ Date: ______________
GRADE & SECTION ____________________________ Teacher: _____________

MODULE IN BREAD AND PASTRY PRODUCTION NC II

GRADE 11
Third Quarter
Week 7

LEARNING COMPETENCY
Prepare Pastry Products (TLE_HEBP9-12PP-IIa-g-4)

● Use appropriate equipment according to required pastry products

and standard operating procedures.
● Bake pastry products according to techniques and appropriate
conditions, and enterprise requirement and standards.

OBJECTIVES

1. Identify the tools and equipment in preparing pastry products,

2. Identify the techniques in preparing pastry products,
3. Make pastry products according to techniques and appropriate
conditions.
PRETEST

Directions: Identify the tools used in baking by arranging the following

Jumbled Letters. Write the correct answer on the space provided.

Identify
1. C I R E L Tthe
EC components
X E M I of
R an investigation research problem, hypothesis, method
- __________________________________________
for testing hypothesis and conclusions based on evidence S7MT-Ia-b1.2
2. O D E W O N N O P O S- _____________________________________________

3. R O L F U R S E I T F - _______________________________________________

4. E R B R U B R S A C P E R- _________________________________________

5. K H I W S- ___________________________________________________________

6. G E I W N G H I L E C A S -__________________________________________

13
7. I M T E R- ___________________________________________________________

8. O T A R Y R GEG E A B T R E -_____________________________________

9. I G NI X M S O W B L -_____________________________________________

10. N O V E M M O E T T E R R H E - __________________________________

Measuring Tools – an exact measurement of ingredients is needed to

achieve the desired outcome of the product. This is why standard
measuring tools are very important.

Measuring cups
a. Graduated or Liquid Measuring
cup - used for measuring liquid

b. Individualized or Dry
Measuring cup- series of cups
indicating fractional parts
commonly used to measure dry
ingredients.

Measuring Spoon
- used in measuring small
quatities of ingredients like
vanilla, etc.
Weighing Scale
- used to measure large
quatities of ingredients.
Dietetic or spring form
scale is used when small
quatities are weighed.

Mixing Tools and Utensils – having the right tool for mixing can make
the job much easier

1. Mixing bowls
- comes in various sizes with
sloping sides to ease mixing.

14
 2. Rubber Scraper
- pliable rubber or plastic used to
scrape or remove remaining
ingredients from sides of the
mixing bowl.
3. Rotary Egg Beater
- for beating eggs or whipping
cream manually.

4. Whisk
- consist of a long narrow handle
with a series of wire loops joined
at the end.
5. Wooden Spoons
- used as mixing spoons

6. Flour Sifter
- used for sifting and adding air to
flour and other dry ingredients.

7. Electric Mixer
- intended for mixing, folding,
beating and whipping food
ingredients and comes in two
variations: hand mixers and
stand mixers

Cutting Tools -sharp tool is safer to use as less pressure is

required to cut through the ingredients.

1. Chef’s or French Knives

- all-purpose knives used for
chopping, slicing and mincing
tasks.
2. Bread Knife
- helps cut bread or cake without
crushing it.

15
 3. Kitchen Shears
- used for cutting dried fruits and
vegetables, fresh herbs and to cut
pastry.

4. Grater and Shredder

- used to grate, shred or slice
vegetables, fruits and cheese.

5. Cookie Cutters
- used to stamp out individual
cookies from rolled dough.

6. Dough Cutter or Bench

Scraper
- used to cut dough during
scaling.

Miscellaneous Tools - tools that makes the process more efficient

and easier.

1. Metal Spatula

- also called palette knife. Large

spatula is for frosting cake, small
is to loosen cookies from
pan/level flour.
2. Rolling Pin
- pin-rolls out, flattens or thins
the dough or paste.

3. Pastry Blender
- cuts fat into pieces to be able to
coat with flour in pie making.
4. Pastry Wheel
- very sharp, round, nickel-
plated blade attached to a
handle making long continuous
cuts.

16
 5. Pastry Brush
- made of soft, flexible nylon or
unbleached hog bristles for
greasing pans, washing, and
brushing cake crumbs.

6. Parchment Paper
- grease resistant, non-stick,
heat proof, quick release coated
paper.

7. Wire Cooling Rack

- has feet that raise them above
the counter so moisture does not
collect under when cooling baked
goods.

Decorating Tools – Used to enhance the appearance of baked products.

● Edible Decorations
o Frostings
o Icings
o Candies

● Inedible Decorations
o Flowers
o plastic figurines
o ribbon

● Pastry Tip/Piping Tubes – they are plastic, or metal tubes attached at

the tip of the pastry bag to achieve the desired design when piping out
icing.

Preparing and Baking Pies and Pastries

To enhance your skills in preparing ang baking pies and pastries, it is good to
familiarize yourself from these basic recipes: Egg Pie and Basic Pie Crust

17
Post-Test:

I. DIRECTIONS: Arrange the following Jumbled Letters and describe each

word you will get. Write the correct answer on the space
provided.

1. O T A R Y R GEG E A B T R E - ______________________________

2. I G N I X M S O W B L - ______________________________________

3. N O V E M M O E T T E R R H E - ____________________________

4. C I R E L T E C X E M I R - __________________________________

18
 5. O D E W O N N O P O S- __________________________________

6. R O L F U R S E I T F - _____________________________________

7. E R B R U B R S A C P E R - ________________________________

8. K H I W S- ___________________________________________________

9. G E I W N G H I L E C A S - _________________________________

10. I M T E R -___________________________________________________

II. DIRECTIONS: Fill each blank with the correct answer. Write your answer
on a separate sheet of paper.

1. ______ is an all-purpose knife used for chopping, slicing and mincing

ingredients.

2. A type of knife that is used to cut bread or cake without crushing it as it

is serrated. ______

3. ______ is a knife used for cutting dried fruits and vegetables, fresh herbs
and pastry.

4. A tool used to shred, grate or slice vegetable, fruits and cheese is _________.

5. Metal spatula is also called ________.

6. _____ is a tool used grease pans, wash, and brush cake crumb.

7. Bench scraper is the other term for _______.

8. A coated paper, grease-resistant, non-stick, and heatproof used in baking.

9. ______ is a spatula that is used for frosting cakes.

10. A tool that is used to stamp out individual cookies from rolled dough is
_______.

19
 NAME: ___________________________________________ Date:______________
GRADE & SECTION ____________________________ Teacher: _____________

MODULE IN BREAD AND PASTRY PRODUCTION NC II GRADE 11

Third Quarter
Week 8

MOST ESSENTIAL LEARNING COMPETENCY

● Decorate and Present Pastry products (TLE_HEBp-12PP-IIh-i-5)

OBJECTIVES
1. Identify the tools in decorating pastry products.
2. Prepare variety of fillings/coatings and icings.
3. Fill and decorate pastry products.
4. Store pastry products according to established standards and
procedures.

PRETEST:
DIRECTION: TRUE OR FALSE: Draw if the sentence is

true and correct and draw if the sentence is false or

incorrect.

______1. Creams can be thickened by cornstarch.

______2. Fondant is made of icing sugar and water.

______3. Pastry dough can last up to 10 months in the freezer.

______4. Custard is made of egg, sugar, and milk mixture.

______5. Fresh fruits are the only type of fruits can be used as fillings.

______6. You can keep the freshness of some pastries in the chiller.

______7. Proper packaging can promote and advertise your products.

______8. Garnishing should complement the flavor of the food.

20
______9. Melon baller and fruit baller curler both used to form delicate curls
from butter.

______10. To get a small strips of lemon peel you can use zester.

Types of Icing

The taste, texture and appearance of pastry products must always be

consistent and appealing. In decorating and giving additional taste to pastry
products, different types of icing may be used. Icing is a sweet, sugar-based
mixture used to coat or fill baked products. Extract, fruit juice, among others
may be added to improve the products flavor. Its most important ingredient is
sugar since it enhances sweetness, flavor or texture and bulk of icings. It is
usually applied on pastries and breads. It may be hard as it sets or remain
gelatinous. Some examples of Icing include:

1. Flat Icing – made of powdered sugar and water. This may be flavored with
fruit or spices to enhance flavors or rolls, Danishes and other pastry
products.

00c238dee75092baf589464fba3f8568.png (800×533) (pinimg.com) weet-roll-cake-vector-27074838.jpg (238×250) (vectorstock.com) Apple-Cream-Cheese-Danish-2-

of-2.jpg (600×770) (garnishwithlemon.com)

2. Fondant- a decorative icing made of sugar, water, and glucose or cream

of tartar used to create crystallization to give pastry products a glossy
finish.

IMG_2466.jpg (3024×4032) (shopify.com)

3. Fudge Icing- made of butter, shortening, corn syrup, cocoa powder, sugar,
and other flavorings that are boiled until they become thick.

https://d2droglu4qf8st.cloudfront.net/ chocolate-cake-FEAT.jpg (1200×800) (loveandoliveoil.com)

21
 4. Caramel Icing – made of boiled mixture of brown sugar and milk with
butter and sugar.

4-5.jpg (960×768) (recipescool.com)

5. Cream cheese- is slightly flavor yet can be sweet too. This may be mixed
with butter together with butter together with liquid ingredients,
confectioners’ sugar, and flavoring.

cream-cheese-frosting-11.jpg (1200×1800) (cookingclassy.com)

Types of Fillings

Fillings, on the other hand, may be used to fill pastry products. These
enhance not just the taste of the product but also, it’s texture. The following are
the different types of fillings:

1. Creams are combinations of eggs and milk thickened by cornstarch when

cooked.

Examples of this module:

● Buttercream is sweet, soft and smooth in texture. Its main

ingredients are butter and sugar. Eggs or milk may also be used
enhance its thickness and texture.
● Pastry cream or custard is made from a mixture of eggs, milk, sugar
and other flavoring. This may be used as topping or filling for pies
and other pastry.
● Whipped cream has enough butterfat that allows it to thicken when
whipped.
● Clotted cream also known as Devonshire or Devon cream, is thick,
rich, yellowish cream. It is made by heating unpasteurized milk until
thick cream layer on its top.

22
 2. Fruit fillings may be fresh, frozen, or canned. The following are the varied
types of fruit fillings.
● Fresh fruit purees, jams and jellies, fruit curds.

Types of Glazes

Glaze is thin, watery, and glossy mixture coated on the products that
stiffens when it dries. It may be done before or after baking. The following are
commonly used glazes:

● Milk glaze, egg yolk glaze, sugar glaze, color wash, poppy seeds.

Decorating Pastry Products

Garnishing comes from the French term “garner” that means to decorate
or furnish. In culinary garnishing is an art applied in presenting food items
that gives additional appeal to the customers. The following are the general
rules in garnishing:

1. Garnishes used should be edible.

2. Simple arrangement should be done. Garnishes need to be appeared
natural, dainty, and fresh.
3. All garnishes should be in proper size and character being presented.
4. The flavor of garnishes used should be complement with the food to
be served.
5. Few numbers of garnishing material are better and more attractive
than overcrowded.
6. Garnishes should be properly and neatly arranged in a style that will
be given an enhanced appearance and presentation.
7. The color of garnish should be in harmony with plated food.
8. The platter, serving dish and plate to be used and garnishes should
be considered.
9. Frozen food used as a garnish should be sufficiently cold to sustain
its shape.
10. Garnishes should not be expensive, using leftover can be maximized.
11. Garnished should not be used as a disguised deficiency or cover up
poor quality of food.
12. Platters or plate should harmoniously arrange, the setting that give a
total impression to the customer.

23
Garnishing Tools

1. Vegetable Is used to peel vegetables like carrots and potatoes before

peeler using them as garnishes.

2. Zester Is used to cut small strips and spirals of citrus peels of

colorful fruits and vegetables.

3. Melon baller May be used to scoop out spherical or ovular shapes from
fruits, butter, and cream cheese.

4. Tourne knife Has curved blade that is used to tournee or turn oblong
shaped with identical slides and rounded ends.

5. Channel knife Used trim strips of peel from citrus fruits and thin grooves,
carrots, and cucumbers.

6. Paring knife It is a triangular shaped blade used to create V-shaped cuts

and carves on fruits and vegetables.

7. Fluting knife It is a triangular shapes blade used to create cuts and carves
on fruits.

8. Decorating Is used to make creative designs on cream cheese, butter,

spatula among others.

9. Fruit baller Helps to form delicate curls from butter.

curler

Using stencils
Stencils are tools used for decorating variety pastry and bakery products.
It may be made of thin sheet of cardboard, plastic or metal used to apply pattern
and design products.

Unmolding Gelatin
To mold gelatin, place the mold in warm water deep enough to loosen the
molded gelatin. When needed, loosen the edges using a thin knife. When removed
place it in a serving plate.

Using Fruits or Vegetables Coloring

1. Vegetable or pure fruit coloring can be bought either liquid form or is used
for tinting.

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 2. In using the tint for solid food, add the natural tinting color to water or
syrup.

Making a Paper Pastry Tube

1. Use a stiff sheet of paper and roll it into a funnel.
2. Fasten with gummed tape to prevent it from unrolling
3. Fill the funnel with 2/3 and squeeze the pastry tube.

STORE PASTRY PRODUCTS

Storing pastry products is a very important activity after preparation. It is
keeping the product properly to avoid spoilage. When pastry products are not
properly stored there will be potential health hazard because it contains egg and
dairy products.

Pastry Products How to Store Where to Store

Pies Cool Place or
Cream Puff refrigerator to
prevent mold
Eclairs growth.
Covered
Custard Tart or Boxed Must be
Nut with Custard refrigerated.
base Generally,do not
Fruit Pies freeze well after
Egg Pie baking.

GUIDELINES IN STORING PASTRIES:

● Pastries contain uncooked egg should be handled with care.
● Heat or cool pastries with custard filling as it may contain protein which
provides food for bacteria.
● Refrigerate or cool rapidly the pastries that are not required for immediate
consumption.
● To prevent poisoning, pastries with milk and cream as fillings should not
be kept in room temperature for a longer time. Refrigerate until the last
possible moment.
● Best consumed when fresh but when you keep it longer, refrigerate it or
some can be frozen.
● Pastry dough can be frozen for 6 months.

25
 ● Unbaked pies can be frozen for 4 months while baked berry pies can be
frozen for 6 to 8 months.

EQUIPMENT FOR STORING PASTRIES:

1. Chiller
2. Freezer
3. Refrigerator

PACKAGING
This refers to any material used to cover, contain, protect, handle,
preserve, identify, describe, promote, and market goods by producer to the
consumer. It plays an important role in pastry products as it prolongs shelf life
by preventing mechanical damage and helps in the retention of its nutritional
values.

Protect from mechanical

damage and foreign
body infestation.

Protect from loss of Legal compliance for

moisture and any values and ingredients
foreign odor for consumers.
contamination. Advertisement

MAJOR
FUCNTIONS OF
PACKAGING

PACKAGING MATERIALS FOR STORING PASTRIES

1. Plastic Container

2. Plastic or Cellophane

3. Aluminum Foil

4. Paper/Boxes

26
PAPER PLASTIC ALUMIN CELLOP PLASTIC
OR UM FOIL HANE CONTAI
BOXES NER
TRANSPAR A HARD
MADE ENT OR
-MADE EITHER ALUMIN FORM OF
OF UM COLORED
SOFT OR PLASTIC
PAPER SHEET PLASTIC
HARD USED FOR WITH
USED FORMS USED
PACAKGIN DIFFERE
TO PACK AS BAG TO
PIES COVER G TARTS NT
OR
AND AND THICKNE
SHEETS
TARTS WRAP
FOOD SS ,
LIGHT
RESISTA
NCE AND
FLEXIBILI
TY.

27
28
REFERENCES

● Kong, A.S., et al (2016). Bread and Pastry Manual. Department of

Education, Quezon City, pp. 43-56, 64-78, 80-91, 107-113

● https://www.four-h.purdue.edu/foods/pies.htm
● https://worksheets.thetecaherscorner.net/make-your-own/Match-up/
● Nieves, G.R., Bread and Pastry Production. Phoenix Publishing
● Phoenix Publishing: Bread and Pastry Production by Dr. Grace R, Nieves
● The Teacher's Corner - Lesson Plans, Worksheets and Activities

29
 30
Week 7
Post-Test Pre-Test
1.J 1.T
2.F 2.F
3.A 3.T
4.I 4.F
5.B 5.T
6.C 6.T
7.H 7.T
8.D 8.F
9.L 9.F
10.K 10.T
Week 6
Post-Test Pre-Test
1.A 1.A
2.B 2.D
3.D 3.B
4.C 4.C
5.B 5.B
6.B 6.B
7.C 7.B
8.A 8.D
9.A 9.A
10.D 10.A
Week 5
ANSWER KEYS
 31
PRE-TEST
POST TEST
1. B 6. D 1. 7.
2. I 7. E
2. 8.
3. H 8. A
3. 9.
4. G 9. F
5. J 10. C 4. 10.
5.
6.
Week 8
B. POST TEST
1. Chef knife or A.
PRE-TEST
French knife 1. rotary eggbeater 1. electric mixer
2. bread knife 2. mixing bowl 2. wooden spoon
3. paring knife 3. oven 3. flour sifter
4. grater or thermometer 4. rubber scraper
shredder 3. electric mixer 5. whisk
6. weighing scale
5. palette knife 4. wooden spoon 7. timer
6. pastry brush 5. flour sifter 8. rotary eggbeater
7. dough cutter 6. rubber scraper 9. mixing bowl
8. parchment paper 7. whisk 10. oven thermometer
9. metal spatula 8. whisk
10. cookie cutter 9. weighing scale
10. timer
 WEEK 5- WEEK 8

32