10

Technology and Livelihood

Education
Home Economics-Bread and Pastry Production
Quarter 2 - Module 6
Decorating and Presenting Pastry Products

Department of Education • Republic of the Philippines

Page 1 of 18
 What I Know
Multiple choice: Directions: Read and analyze each statement carefully. Choose the best
answer and write the letter only on a separate sheet of paper.
1. What important ingredient in pastries provides the needed moisture to develop
gluten?
a. edible tallow
b. flour
c. salt
d. water

2. What kind of sugar is primarily used in preparing icing?

a. brown sugar
b. confectioners’ sugar
c. granulated sugar
d. refined sugar

3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
a. baking powder
b. flour
c. shortening
d. sugar

4. What sweet baked good is usually made of dough?

a. bread
b. pastry
c. pie
d. pizza
5. What kind of flour contains more gluten and less starch?
a. all-purpose flour
b. bread flour
c. cake flour
d. soft-flour
6. Which refers to personal cleanliness practice in baking?
a. combing the hair in the working area
b. keeping fingernails long
c. washing the hands after work
d. wearing an apron during working hours
7. Which type of light pastry is filled with whipped cream or a sweetened cream
filling and often topped with chocolate?
a. Cream puff
b. Danish pastry
c. French fries
d. Pie and tart

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 8. What is the first step to have best results in baking?
a. measure ingredients accurately
b. memorize the recipe very well
c. use modern equipment
d. use only imported ingredients
9. How many cups are there in 1 gallon?
a. 3
b. 5
c. 10
d. 16
10. What is the proper way to measure flour?

a. level off with the use of the tines of a fork

b. shakes the measuring cup before leveling
c. shovel the flour
d. sift it before measuring

11. What can be the substituted for 1 cup of whole milk?

a. ½ evaporated milk plus ½ cup of water

b. 1 2/3 C sweet milk plus 1 tbsp. water
c. 2 C sweet milk plus ½ tbsp. water
d. 2/3 sweet milk plus 1 tbsp. water
12. What is the best substitute for two cups of pastry flour?

a. 1 C sifted all-purpose flour

b. 1 C sifted all-purpose flour plus2/3 cupcake flour
c. 1 C minus 1 tbsp. sifted all-purpose flour
d. 1 C minus 2 tbsp. sifted all-purpose flour
13. What is the simplest method in mixing the ingredients together with a utensils,
usually a spoon, using circular motion?
a. beating
b. creaming
c. stirring
d. folding
14. What is the procedure of rubbing one or two ingredients against a bowl with
the tip of a wooden spoon or electric mixer?
a. beating
b. creaming
c. folding
d. stirring
15. What is the outer part of a loaf bread or pastry?
a. Crust
b. Filling
c. Muffins
d. Topping

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 Lesson
Variety of Frostings or Icing, fillings
1 and Glazes used in Pastries

What I Need to Know

After going through this lesson, the learners are expected to:
● Prepare a variety of fillings and coating/ icing, glazes and decorations for pastry
products according to standard recipes, enterprise standards or customers
references.
● Fill and decorate pastry products.
● Finish pastry products according to desired characteristics.
● Present baked pastry product according to established standards and
procedures.

What I Know
Directions: Arrange the following steps in making Boiled Icing. Use A for the first
step, B for and so on. Write your answer on your answer sheet.
_______1. Bring to boil over low fire until it forms into a threadlike consistency.
_______2. Combine together sugar, water and syrup.
_______3. On a separate bowl, beat together egg whites and cream of tartar until
stiff.
_______4.Pour hot syrup to beaten egg whites gradually
_______5. Fills and frost a layer cake using boiled icing.
_______6. Continue beating until mixture becomes stiff and fluffy.

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 What’s In
As a review in Module 1 Preparing and Producing Pastry products.

Please answer the following questions:

1. Define Baking.
2. Enumerate 5 examples of Measuring tools, Baking tools and mixing tools.
3. Why do we need to familiarize the uses of the baking tools?

What’s New
As you wish to pursue baking as a career, you should familiarize yourself with the
common preparation and baking terminologies.
The easiest way to decorate an ordinary pastry is with coat or glaze. The simplest
option requires a recipe at all. Just mix confectioners’ sugar with a liquid such as milk
or lemon, adjusting the proportions until you reach the desired thickness. All of the
options should be used immediately after they are made and then given a few minutes
to set before serving.

What Is It
Variety of Frosting or Icing, Fillings and Glazes used in Pastries
Pies are baked goods that have a crust and filling. The term “pastry” comes from
the word “paste” which refers to a mixture of flour, liquid and high amount of fat than
regular pie dough. The various kinds of sweet products made from these dough and
paste are commonly referred to as pastries.

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Variety of Frosting or Icing

Basic Milk Glaze

Whisk together 2 cups confectioners’ sugar and ¼ cup milk until smooth,
adding more milk if needed to reach desired consistency. Make about ¾ cup.
Brown Sugar Glaze
Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a
saucepan over medium, stirring, until sugar has dissolved. Add 1 tbsp. of heavy
cream, 1 tsp vanilla extract and ½ tsp. salt brings to a boil. Remove from heat then
let it cool until thickened. This makes about 1 cup.
Lemon Glaze
Whisk together 2 cups confectioners’ sugar with 2 tsp. finely grated lemon zest
and ¼ cup lemon juice until smooth. This makes about 1 cup.
Chocolate Glaze
Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring ½ cup
heavy cream to a simmer in a small saucepan, pour over chocolate. Let stand for 2
minutes. Add 2 tbsp. Unsalted butter, and mix until smooth. Let stand, stirring
occasionally until slightly thickened. Make 1 cup.
The table shows the different kinds of fillings for pies and pastries on how they are
made, their uses and how to store them.
Description How made Best used for storage
coloring
Jams and Can purchased Used as a filling Refrigerate after
jellies readymade: Stir it to alone or in opening. Is not
soften, or heat with combination with perishable if used
amount of liquid if it’s too other fillings such as filling.
thick, and strain to as butter cream.
remove the seeds.
Meringue It is made from beating Used for covering Does not need
Pure white egg whites with sugar pies. Can be refrigeration
fluffy beaten piped. becomes sticky
egg whites when refrigerated.
Simple Made from sugar and Syrup is popular in Keep excess
sugar syrup water, and then cooked. presenting cream refrigerated.
Can be flavored which puff and e Clair, it
should complement the tastes fresh and
flavors pastry moist
Whipped Beaten with sugar. Can Can be used as a Must remain
cream be flavored. Stabilized for filling and frosting. refrigerated
Creamy longer life with gelatin Can be piped to
delicate form soft
sweetness, decorations.
perishable

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 What’s More
Activity 1:
Arrange the following steps in making Boiled Icing. Use A for the first step, B for
second and so on. Write your answer on your answer sheet.
_______1. Bring to boil over low fire until it forms into a threadlike consistency.
_______2. Combine together sugar, water and syrup.
_______3. On a separate bowl, beat together egg whites and cream of tartar until
stiff.
_______4.Pour hot syrup to beaten egg whites gradually
_______5. Fills and frost a layer cake using boiled icing.
_______6. Continue beating until mixture becomes stiff and fluffy.

Assessment
Complete the table below:
Kinds of How made Best used for storage
fillings coloring

Additional Activities
Given the different kinds of fillings practice at home how to make the fillings for pies
and pastry. Make a documentation of your activity and present it to the class the next
meeting.

1. Meringue
2. Simple sugar syrup
3. Jams & Jellies
4. Chocolate glaze
5. Lemon Glaze

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 Lesson Accompaniments, Garnishes
2 And Decorations

What I Need to Know

This module will give you knowledge of the different bakery products
and provide you hands-on experience in baking, from the basic biscuits to the more
complex cookies, muffins, and breads.

After going through this lesson, you are expected to:

1. Identify the different accompaniments, garnishes and decorations for

pastries.
2. Enumerate the rules for garnishing pastry products.

What I Know
Activity1: Enumerate what is asked for in the following

A. Rules for garnishing pastry products

B. Sample of pastry presentations

What’s In
Let’s check how much have you learned in the previous lesson. Answer the
following questions:
1. Why do we need to study the different types of frosting or icing?
2. How do you prepare brown sugar Glaze?
3. How to prepare boiled icing?

Page 8 of 18
 What’s New
As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies.
The easiest way to decorate an ordinary pastry is with coat or glaze. The
simplest option requires a recipe at all. Just focus on to the next lesson which is
about the flavorings and rules in pastry products.

What Is It

Syrup

Flavorings maybe extracts like vanilla, liquors like rum. Add flavoring after the syrup
has cold. Syrup may also be flavored by boiling them with lemon or orange rind.

Pastry cream

Contains starch thickeners. As well as eggs, resulting in a much thicker and more
stable product. It is used as pastry fillings for cream pies and as pudding. With additional
liquid, it is used as custard sauce.

Custard

It consist of milk. Sugar, eggs and flavorings. Whole eggs are used for greater
thickening power. Used as a pie fillings and as a dessert by itself.

Basic custard and creams. http://books.google.com.ph

Rules for garnishing Pastry Product

1. Garnishes should be edible.
2. Simplicity is beauty and therefore garnishes should appear natural, fresh and
dainty-never overworked or overdone.
3. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
4. Colors should be harmonized- never clash. Contracting colors usually produce an
artistic picture. Artificial coloring should be kept to the minimum.
5. Garnishes which are highly seasoned are not good in taste.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.

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 What’s More
Activity2: INTERVIEW

Directions: Interview at least three students (from other sections and year levels
and not your own classmates) about their experiences of baking at
home.
Questions:
1. Do you or your family does home baking? (Note: if they immediately say no, probe further.
Ask if they prepare pancakes, empanadas, doughnuts or other bread-like product at home.)
2. What products do you or your family make?
3. Which among the products that you make at home do you like?
4. What do you like about them?
5. Do you participate in preparing these products?
6. What are your positive experiences in home baking?
7. What do you think are the benefits of home baking?

SUMMARY SHEET OF RESPONSES

Questions Student 1 Student 2 Students 3
Question 1
baking at home

Question 2
Product Made

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Question 3
Like or don’t like

Question 4
What is like

Question 5-
Participate in home
baking or not

Question 6
Positive experiences
in home baking

Question 7
Benefits of home
baking

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 What I Have Learned
Flavorings maybe extracts like vanilla, liquors like rum. Add flavoring after the
syrup has cold. Syrup may also be flavored by boiling them with lemon or orange rind.

Rules for garnishing Pastry Product

1. Garnishes should be edible.
2. Simplicity is beauty and therefore garnishes should appear natural, fresh and
dainty-never overworked or overdone.
3. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
4. Colors should be harmonized- never clash. Contracting colors usually produce an
artistic picture. Artificial coloring should be kept to the minimum.
5. Garnishes which are highly seasoned are not good in taste.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.
8. Peach cream pie
9. Cream puff and éclairs
10.Butterflies and Bow tie pastries

What I Can Do
Activity 3: Challenge
Direction: Practice applying Frosting skills at home. This week and next week, prepare
a frosted product at home. Choose any type of baked product. You can use any recipe.
You may search cookbooks, the internet or ask your teacher for a recipe you can use at
home. Write about your frosting experience below.

MY BAKING ADVENTURE

Product: __________________________________
Date: ____________________________________
Recipe: (attach a copy of the recipe)
My experience: write a short story of what happened in your frosting experience.

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 Assessment
Enumerate what is asked for in the following:

A. Rules for garnishing pastry products(7)

B. Sample of pastry presentations (3)

Additional Activities
Complete the table below:

Fillings Ingredients uses

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 Standards And Principle to be
Lesson
3 Followed in Decorating and
Finishing Pastry Products

What I Need to Know

This module will give you knowledge of the different bakery products
and provide you hands-on experience in baking, from the basic biscuits to the more
complex cookies, muffins, and breads.

After going through this lesson, you are is expected to:

√Discuss the principles to be follow in decorating and finishing pastry products.
√Perform plating activity

What I Know
Activity 1: Identify what is being describe in the sentence below. Write your answer in
your answer sheet.

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

2. It is the amount of moisture present in pastry products which contribute in the
moistness and softness of pastries.
3. It refers to the form and shape of pastry products after baking
4. It stimulates sense of sight and enhanced once appetite.

What’s In
Let’s find out if you can still remember.
1. Sample of pastry presentations
2. Rules in garnishing pastry products.
3.What do you think will be the standards to be follow in decorating pastry
products?

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 What Is It
Standards and Principles to be followed in decorating and finishing pastry
products

• Color of the product- a color stimulates sense of sight and enhanced once
appetite. It is essential that the presentation and plating must be eye catching.
• Appearance- is about form and shape of pastry products after baking. It is
important that each piece/slice has the same size, shape and form.
• Consistency- the uniformity in grains and texture. It is how it feels in the mouth
when eating.
• Moisture content- amount of moisture present in pastry products which
contribute in the moistness and softness of pastries. Moistness also enhance
flavor and palatability.

What I Have Learned

Answer what is being asked.
1.___________a color stimulates sense of sight and enhanced once appetite. It is
essential that the presentation and plating must be eye catching.
2._________ is about form and shape of pastry products after baking. It is
important that each piece/slice has the same size, shape and form.
3. __________the uniformity in grains and texture. It is how it feels in the mouth
when eating.
4.__________Moisture content amount of moisture present in pastry products
which contribute in the moistness and softness of pastries. Also enhance flavor
and palatability.

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 Assessment
Activity 4: Identify what is being described in the sentences below. Write your answer
in your answer sheet.

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

2. It is the amount of moisture present in pastry products which contribute in the
moistness and softness of pastries.
3. It refers to the form and shape of pastry products after baking
4. It stimulates sense of sight and enhanced once appetite.

Additional Activities

Activity5. Observe and describe

Directions: This activity investigates the crumb structure of bread so that you will
know the characteristics of quality bread. Get a piece of freshly baked pan de sal,
hamburger bun or pan de lemon from a nearby bakery.

Observe and describe the following characteristics of the bread:

How does the bread smell? ____________________________________

What is its shape? Does it hold its shape or is it deformed?

If the bread is still hot, allow it to cool first before proceeding to the next steps.

Choose the piece of bread or part of the bread that that is not deformed.
Slice the bread across to reveal a cross section of the bread. It is important that the
bread retains its shape and does not get flattened so use sharp bread knife making
sure that the bread has cooled before slicing, and slice gently.
Observe the cross section of the bread. This is the crumb structure – you can see the
formation of holes (cells) and the cell walls or grain.

Are there small or big holes? Are the holes spread across evenly or
Concentrated in one area? _______________________________
Is the dough between the holes firm or too soft? Does it hold its shape or fall
apart easily? ________________________________________

When it cools down, does it retain its softness or does it become hard? _____

TIP: Good quality yeast bread should have good volume (from leavening action). It
should have good structure and texture with evenly spaced cells surrounded by thin
cell walls that holds its shape and does not crumble on its own.

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 Page 17 of 18
What’s In
Measuring tools Baking tools Mixing tools
Measuring Measuring tools Mixing bowls
cups/spoon Mixing tools Rubber scraper
Weighing scale Miscellaneous tools Wooden spoons
Timer Cutting tools Rotary egg beater
Oven thermometer Decorating tools Whisk
Candy thermometer Flour sifter
Electric mixer
What's More What I know
1. D 11.A
2. B 12.B
1. B 3. C 13.B
2. A 4. A 14.B
3. C 5. B 15.A
4. D 6. D 16.C
5. F 7. A 17.D
8.A 18.B
6. E
9. D 19.C
10. D 20.D
Answer Key
 Page 18 of 18
Types of How made Best used for storage
fillings coloring
Jams and Can purchased Used as a filling Refrigerate after
jellies readymade: Stir it to alone or in opening. Is not
soften, or heat with combination perishable if
amount of liquid if it’s with other used as filling.
too thick, and strain to fillings such as
remove the seeds. butter cream.
Meringue It is made from beating Used for covering Does not need
Pure white egg whites with sugar pies. Can be refrigeration
fluffy piped. becomes sticky
beaten egg when
whites refrigerated.
Simple Made from sugar and Syrup is popular Keep excess
sugar water, and then in presenting refrigerated.
syrup cooked. Can be cream puff and e
flavored which should Clair, it tastes
complement the fresh and moist
flavors pastry
Whipped Beaten with sugar. Can be used as a Must remain
What
cream I Know Can be flavored. filling and refrigerated
Creamy Stabilized for longer frosting. Can be
delicate
Rules for life with gelatin
garnishing pastry Products piped to form
sweetness, soft decorations.
perishable
1. Garnishes should be edible.
2. Simplicity is beauty and therefore garnishes should appear natural,
fresh and dainty-never overworked or overdone.
3. A few small groups of garnish are often more attractive than a
continuous decorative scheme.
4. Colors should be harmonized- never clash. Contracting colors usually
produce an artistic picture. Artificial coloring should be kept to the
minimum.
5. Garnishes which are highly seasoned are not good in taste.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.
8. Peach cream pie
9. Cream puff and éclairs
10. Butterflies and Bow tie pastries