Hi!

I
am
Reggie Name: REGGIE H. BAGUIO
License: Professional Teacher – Secondary TLE
College: BS in Ind. Tech. – Food Technology
Graduate Educ.: Master in Technician Teacher Education –
Food and Services Management (21 units earned)
Certificates: *National TVET Trainer – BPP NC II
*Trainer’s Methodology Level I
*Japanese Language Level V
*Housekeeping NC II
*Food and Beverage NC II
*Bread and Pastry Production NC II
*1st Place: as EXPERT in BPP (Cake Making) –
16th Provincial Skills Competition
 PRAYER
We offer you, O God
our studies and our prayers,
and we beg you to enlighten our minds
and make us ever pleasing to you. Amen.
 Set on your chair based on the
“Set Plan”, for me to check your
attendance right away.
 Clap your hands
Clap your hands
Listen to the music and clap your hands

Shake your hands

Shake your hands
Listen to the music and shake your hands

Clap and shake

Clap and shake
Listen to the music then clap and shake.
What was our
topic
last meeting?
 DETAILS AND
CHARACTERISTICS
OF DIFFERENT TYPES
OF DESSERTS
 What are the
different types of
desserts?
 DIFFERENT TYPES OF DESSERTS
FRUIT DESSERT
SWEETENED FRESH CUT FRUIT OR ANY
DESSERT SUCH AS A PASTRY, PIE, OR OTHER
BAKED PRODUCT CONTAINING FRESH CUT OR
COOKED FRUIT.

CHEESE
AN EXCELLENT DESSERT THAT IS READY TO
SERVE. A DAIRY PRODUCT PRODUCED IN A WIDE
RANGE OF FLAVORS, TEXTURES, AND FORMS BY
COAGULATION OF THE MILK PROTEIN CASEIN.
GELATIN
A DESSERT MADE WITH A SWEETENED AND
FLAVORED PROCESSED COLLAGEN PRODUCT.

CUSTARD
IS A THICK, RICH, CREAMY SWEET, OR
SAVORY DESSERT, MADE OF MIXTURES OF
EGGS OR EGG YOLKS, MILK OR CREAM,
FLAVORINGS (VANILLA, NUTMEG, ETC.), AND
OPTIONALLY, SWEETENERS (SUGAR, HONEY).
CAKES
A FORM OF SWEET DESSERT THAT IS TYPICALLY
BAKED. A BROAD RANGE OF PASTRIES, INCLUDING LAYER
CAKES, COFFEE CAKES AND GATEAUX. IT CAN REFER TO
ALMOST ANYTHING THAT IS BAKED, TENDER SWEET AND
SOMETIMES FROSTED.
(MOIST CHOCOLATE CAKE, BUTTER CAKE, CARROT CAKE,
ECT.)

COOKIES
ARE SMALL SWEET FLAT PASTRIES USUALLY
CLARIFIED BY PREPARATION OR MAKE UP TECHNIQUE
SUCH AS DROP ICE-BOX, BAR, CUTOUT AND WAFER
PIES
A PASTRY CONSISTING OF SWEET FILLING IN
A PASTRY CRUST BAKED IN A SLOPE-SIDED
PAN, IT MAY HAVE A BOTTOM CRUST ONLY OR A
TOP AND BOTTOM CRUST. THE FILLING MAYBE
MEAT, VEGETABLE OR FRUITS BAKED IN A
DEEP DISH.
ACTIVITY 1: “4 Pics In 1 Word”

Instructions:
1. The first who will raise his/her hand will be the one to
answer.
2. Observe the pictures attentively.
3. Avoid making unnecessary noise while doing the activity.
C O E
S S R
I G
C E
HOW TO PRESENT A DESSERT?
Let me
demonstrat
e
• GUIDELINES IN PLATING DESSERT:
1.MAKE GARNISHES EDIBLE. EVERYTHING ON THE
DESSERT PLATE SHOULD BE EDIBLE AND
DELICIOUS.
2.KEEP IT CLEAN AND SIMPLE. DON'T CROWD THE
PLATE.
3.MAKE YOUR GARNISHES RELATE TO THE
DESSERT ON THE PLATE.
4.LAYER FLAVORS AND TEXTURES IN YOUR
DESSERT.
5.TRY DIFFERENT PLATES—VARIOUS SIZES AND
SHAPES.
Cupcakes are a dessert treat, so most flavors
are sweet or fruity. Common cupcake flavors
include chocolate, vanilla, strawberry,
chocolate chip, and peanut butter.
IMPORTANT REMINDERS:
1.OBSERVE cleanliness.
2.REMOVE all your hand accessories.
3.WASH your hands properly.
4.WEAR complete working outfit.
5.PROPER handling of tools should be observed to avoid accidents.
3 ESSENTIALS OF CAKE DECORATING

EVERY DECORATION YOU

MAKE IS THE RESULT OF THREE
THINGS WORKING TOGETHER:
1. Icing Consistency: Stiff
consistency icing holds a
¾” peak on the spatula
and is used for flowers
with upright petals.
Medium consistency
icing is used for borders.
Thin consistency icing is
used for writing and for
frosting a cake.
2. Correct Bag Position: Bag positions are described in terms of
both angle and clock position. Angle refers to the position of the bag
relative to the work surface. The basic two bag positions are:
ANGLE
90° angle, or straight up, perpendicular to the surface. Used when
making stars. 45° angle, or halfway between vertical and horizontal.
Used for writing and borders.
CLOCK POSITION
The hours on the clock face correspond to the direction you should
point the end of the bag. With the tip in the center of the clock, the
back of the bag will point to the hour.
3. Pressure Control: The size
and uniformity of your icing
designs are affected by the
amount of pressure you apply to
the bag and the steadiness of the
pressure. Learn to apply pressure
consistently so that just the right
amount of icing flows through the
tip. Practice will help you achieve
this control.
 APPLICATION
DECORATE THE CUPCAKE OUT OF THE GIVEN TOOLS AND
INGREDIENTS.
 BEGINNING DEVELOPING ACCOMPLISHED
1-5 points 6-10 points 11-15 points
(identifiable performance (identifiable performance (identifiable performance
Scoring Rubric characteristics reflecting characteristics reflecting characteristics reflecting
(Total points: 60) a beginning level of development and mastery of performance)
performance) movement toward
mastery of performance)

Creativity
The color of the garnishes
is in good balance. The
design is attractive.

Cleanliness
Well-groomed and observe
sanitary handling of food.

Difficulty
The design is complicated
and tricky.

Preparation
Completeness of lab outfit,
ingredients, and utensils.
 Criteria 10 points 8 points 6 points

Participation All members did One or two members did not Three or more members did not
participate. participate. participate.

Discipline All members are working One or two members are Three or more members are
silently. making unnecessary noise. making unnecessary noise.

Correctness No errors are made. One or two mistakes are Three or more mistakes are
made. made.
 

Promptness The group who finished The group that finished the Last group/s that finished the
the work first. task after the time allotted work.
 
 

Total points 40 points

You have 5 minutes
to complete the task
 ASSIGNMENT
(4A SIZE BOND PAPER)

• MAKE AN ALBUM OF AT LEAST 5 RECIPES FOR

DESSERTS W/ PICTURES.
 EXAMPLE:
Chocolate Cake

Ingredients
▢1 3/4 cup (210g) all-purpose flour
▢2 cups (400g) granulated sugar
▢3/4 cup (90g) unsweetened cocoa powder
▢1 tsp. baking powder
▢1 tsp. kosher salt
▢1 cup (240g) buttermilk, room temperature
▢2 extra-large eggs, at room temperature
▢2 tsp. McCormick pure vanilla extract
▢1/2 cup (112g) vegetable oil
▢2 tsp. baking soda
▢1 cup (237g) freshly brewed coffee

Instructions
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom
of the bowl with a rubber spatula. 
Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.
THANK YOU!