Professional Documents
Culture Documents
Department of Education
Republic of the Philippines
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Bread and Pastry Technical-Vocational-Livelihood Track
Manual
First Edition 2016
Republic Act 8293. Section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this learning resource are owned by their respective
copyright holders. DepEd is represented by the Filipinas Copyright Licensing Society
(FILCOLS), Inc. in seeking permission to use these materials from their respective
copyright owners. All means have been exhausted in seeking permission to use these
PY
materials. The publisher and authors do not represent nor claim ownership over them.
Only institutions and companies which have entered an agreement with FILCOLS
and only within the agreed framework may copy from this Manual. Those who have not
entered in an agreement with FILCOLS must, if they wish to copy, contact the publishers and
authors directly.
O
Authors and publishers may email or contact FILCOLS at filcols@gmail.com or (02)
435-5258, respectively.
ii
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Introduction
The Technology and Livelihood Education (TLE) for junior high school and Technical-
Livelihood-Vocational Education (TVL) for senior high school is one track in the
implementation of the K to 12 Basic Education Program (BEP). It is composed of four
components, namely: Agri-Fishery Arts, Home Economics, Industrial Arts, and Information
and Communication Technology. Learners in Grades 7 and 8 may take an exploratory course
on the subject; tackling common competencies that they would need, should they wish to
have a career in TLE/TVL. Their learnings and competencies are then further enhanced in
Grades 9 and 10, up to Senior High.
PY
This learning resource focuses on the course Bread and Pastry Production (National
Certificate Level II) under Home Economics of the TLE/TVL track. The Department of
Education aims that this learning resource contributes to the attainment of the realization
of the overall goal of the K to 12 Basic Education Program, which is the holistic development
of every Filipino learner: equipped with 21st century skills, adequately prepared for work,
O
and has gained the right knowledge, attitude, values and skills to start a business, acquire
middle level skills, and to advance in higher education.
C
Bread and Pastry Production Manual
This Manual includes information and activities to develop desirable values, skills
and understanding through step-by-step procedures and helpful techniques and guidelines
D
on how to prepare, present, display, and store bakery products, pastries, petit fours, cakes,
and desserts. Provisions for practical application to real life situation are also included for
E
lifelong learning.
To the Learner:
EP
This Manual provides varied and relevant activities and opportunities to determine
your understanding of the key concepts and to demonstrate core competencies as
prescribed in the TESDA Training Regulation in Bread and Pastry Production.
D
This manual is specifically crafted to focus on the different activities that will assess
your level in terms of skills and knowledge necessary to get a Certificate of Competency
and/or National Certification (NC II).
Successful completion of this course ensures that you have acquired the essential
skills to be on your way to becoming a certified bread and pastry producer.
iii
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
HOW TO USE THIS LEARNERS MANUAL
1. Answer the pre-assessment before you proceed to the different activities. The
pre-assessment determines how much you know about the lessons and
PY
identifies the areas you ought to learn more. Your teacher will check and
analyze your score to determine your learning needs.
2. This learners manual contains relevant information and activities. Go over each
activity carefully. If you encounter difficulties, do not hesitate to consult your
O
teacher for assistance. Do not skip any topic unless you are told to do so.
REMEMBER that each activity is a preparation for the succeeding activities.
C
3. For every lesson/learning outcome, answer the self-check and perform the given
activities to enrich your knowledge and skills.
D
4. After successfully finishing the tasks, answer the post-assessment to be given
by your teacher. Your score will be analyzed and will be used by your teacher
for the computation of your grades.
E
iv
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
TABLE OF CONTENTS
Page
Introduction................. iii
Quarter I
Definition of Terms................................................................................. 2
Pre-assessment..................................................................................... 4
Lesson 1: Prepare and Produce Bakery Products
LO 1 Prepare Bakery Products................................................... 7
Self Check 1.1.1.............................................................. 10
PY
Activity 1.1.1.................................................................... 10
Self Check 1.1.2.............................................................. 16
Activity 1.1.2.................................................................... 16
Self Check 1.1.3.............................................................. 19
Activity 1.1.3 ................................................................... 20
Self Check 1.1.4.............................................................. 24
O
Self Check 1.1.5.............................................................. 29
Activity 1.1.4 ................................................................... 30
Activity 1.1.5 ................................................................... 42
C
LO 2 Decorate and Present Bakery Products............................
Self Check 1.2.1..............................................................
43
45
Self Check 1.2.2.............................................................. 48
Activity 1.2.1.................................................................... 48
D
LO 3 Store Bakery Products....................................................... 50
Self Check 1.3.1.............................................................. 53
Activity 1.3.1.................................................................... 57
E
Post-assessment.................................................................................... 59
Generalization......................................................................................... 62
EP
Quarter II
Definition of Terms.................................................................................. 64
D
Pre-assessment...................................................................................... 65
Lesson 2: Prepare and Produce Pastry Products
LO 1 Prepare Pastry Products .................................................... 68
Self Check 2.1.1............................................................... 73
Self Check 2.1.2............................................................... 78
Activity 2.1.1..................................................................... 78
Self Check 2.1.3............................................................... 87
Activity 2.1.2..................................................................... 87
Activity 2.1.3..................................................................... 90
Activity 2.1.4..................................................................... 93
Activity 2.1.5..................................................................... 95
Activity 2.1.6..................................................................... 96
v
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Activity 2.1.7................................................................... 98
Activity 2.1.8................................................................... 100
Activity 2.1.9................................................................... 101
Self Check 2.1.4............................................................. 104
LO 2 Decorate and Present Pastry ........................................... 104
Self Check 2.2.1............................................................. 107
Self Check 2.2.2............................................................. 110
Self Check 2.2.3............................................................. 111
LO 3 Store Pastry Products....................................................... 111
Activity 2.3.1................................................................... 114
Post-assessment................................................................................... 115
PY
Generalization....................................................................................... 118
Quarter III
Definition of Terms................................................................................ 120
O
Pre-assessment.................................................................................... 123
Lesson 3: Prepare and Present Gateaux, Tortes and Cakes
LO 1 Prepare Sponge Cake....................................................... 127
C
Self Check 3.1.1 ............................................................. 127
Activity 3.1.1 ................................................................... 130
Self Check 3.1.2 ............................................................. 133
Self Check 3.1.3 ............................................................. 136
D
Self Check 3.1.4 ............................................................. 153
Self Check 3.1.5 ............................................................. 155
Self Check 3.1.6 ............................................................. 157
E
Post-assessment.................................................................................... 191
Generalization............................................................................. 194
vi
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter IV
Definition of Terms................................................................................ 195
Pre-assessment..................................................................................... 199
Lesson 4: Prepare and Display Petit Fours
LO 1 Prepare Iced Petit Fours................................................... 202
Activity 4.1.1................................................................... 204
Activity 4.1.2................................................................... 206
Activity 4.1.3................................................................... 209
LO 2 Prepare Fresh Petit Fours................................................. 211
Activity 4.2.1................................................................... 213
LO 3 Prepare Marzipan Petit Fours........................................... 215
Activity 4.3.1................................................................... 217
Activity 4.3.2................................................................... 218
PY
Activity 4.3.3................................................................... 220
LO 4 Prepare Caramelized Petit Fours...................................... 223
Activity 4.4.1.................................................................... 226
LO 5 Display Petit Fours............................................................. 227
LO 6 Store Petit Fours.................... 228
O
Lesson 5: Present Desserts (PD)
LO 1 Present and Serve Plated Desserts................................... 229
LO 2 Plan, Prepare and Present Dessert Buffet
C
Selection or Plating............................................................ 235
LO 3 Store and Package Desserts............................................. 237
Activity 5.3.1.................................................................... 243
D
Post-assessment.................................................................................... 244
Generalization......................................................................................... 247
E
References.............................................................................................. 248
Answer key.............................................................................................. 251
EP
D
vii
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL
VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
Course Description:
This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is
D
designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production.
It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3)
prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts.
The preliminaries of this specialization course includes the following: 1) Explain core concepts in bread & pastry production ; 2)
Discuss the relevance of the course 3) Explore on opportunities for a Baker or Commis as a career.
EP
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
E
viii
Introduction The learners The learners The learners:
1. Basic concepts in bread and demonstrate an independently 1. explain core concepts in
pastry production understanding of
D demonstrate core bread and pastry
2. Relevance of the course the core competencies in production
3. Career opportunities concepts and bread and pastry 2. discuss the relevance of
theories in bread production as the course
and pastry
C
prescribed in the 3. explore opportunities in
production TESDA Training bread and pastry
Regulation production
O
Quarter 1
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
LO 1. Prepare bakery
1. Accurate measurement of The learners The learners products TLE_HEBP9-
ingredients demonstrate an independently 1.1 Select, measure and 12PB-Ia-f-1
PY
2. Baking ingredients and its understanding of demonstrate core weigh required ingredients
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
substitution
D the core concepts competencies in according to recipe or
3. Types, kinds, and and theories in preparing and production requirements
classification of bakery products bread and pastry producing bakery
4. Mixing procedures/ production products 1.2 Prepare a variety of
formulation/ recipes, and desired bakery products according
EP
product characteristics of various to standard mixing
bakery products procedures/ formulation/
5. Baking techniques, recipes and desired
appropriate conditions and
E product characteristics
enterprise requirements and
standards 1.3 Use appropriate
6. Temperature ranges in bakery
D equipment according to
products required bakery products
ix
7. Suggested projects: and standard operating
procedures
C
7.1. Dinner roll 1.4 Bake bakery products
7.2. Pan de sal according to techniques
7.3. Cinnamon roll
O and appropriate conditions
7.4. Ensaymada
7.5. Pan de coco 1.5 Select required oven
temperature to bake goods
in accordance with the
desired characteristics,
PY
standards recipe
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
specifications
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
Quarter 2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
LO 1. Prepare pastry TLE_HEBP9-
1. Culinary and technical terms The learner The learner products 12PP-IIa-g-4
related to pastry products
D demonstrates demonstrate 1.1. Select, measure and
understanding of competencies in weigh required ingredients
2. Ratio of ingredients required the basic preparing and according to recipe or
to produce a balance formula concept and producing pastry production requirements
underlying products and established standards
3. Correct proportion control, theories in and procedures
EP
yields, weights and sizes for preparing and
profitability producing pastry 1.2. Prepare variety of
x
classification of pastry products procedures/formulation/
D recipes and desired
5. Mixing product characteristics
procedures/formulation/recipes
and desired product 1.3. Use appropriate
characteristics of various pastry
C equipment according to
products required pastry products
and standard operating
6. Baking tools, equipment, and
O procedures
their uses and functions
1.4. Bake pastry products
7. Baking techniques according to techniques
appropriate conditions, and and appropriate
enterprise requirements and conditions; and enterprise
PY
standards requirement and standards
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
D
8. Temperature ranges in baking 1.5. Select required oven
pastry products temperature to bake goods
in accordance with the
9. Occupational health and desired characteristics,
EP
safety standards recipe
specifications and
10. Suggested projects: enterprise practices
E
10.1 Pies
- Pineapple pie
- Buko pie
D
- Egg pie
xi
10.2 Pizza
10.3 Empanada
10.4 Tart
C
10.5 Etc.
O LO 2. Decorate and TLE_HEBP9-
11. Types and classifications of present 12PP-IIh-i-5
fillings, coatings/icing and glazes Pastry products
2.1 Prepare a variety of
12. Regular and special fillings fillings and coating/icing,
PY
and coating/icing, glazes and glazes and decorations for
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
decorations pastry products according
to standard recipes,
13. Decorative techniques and enterprise standards
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
rules for garnishing and/or customer
14. The tools and materials in preferences
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
decorating, finishing and
presenting 2.2 Fill and decorate
pastry products, where
15. Standards and procedures in required and appropriate,
decorating pastry products
D in accordance with
16. Occupational Health and standard recipes and/or
Safety enterprise standards and
customer preferences
17. Standards and procedures in
finishing pastry products 2.3 Finish pastry products
EP
according to desired
xii
18. Plating and presenting product characteristics
pastry products
E 2.4 Present baked pastry
products according to
D established standards and
procedures
LO 3. Store pastry TLE_HEBP9-
19. Shelf-life of pastry products products 12PP-IIj-6
C
20. Standards and procedures in 3.1 Store pastry products
storing pastry products according to established
O standards and procedures
21. Different kinds of packaging
materials to be used 3.2 Select packaging
appropriate for the
22. Standards and procedures in preservation of product
packaging pastry product freshness and eating
PY
characteristics
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
Quarter 3
D
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
1. Culinary terms related to The learner The learner LO 1. Prepare sponge TLE_HEBP9-
sponge and cakes demonstrates demonstrate and cakes 12TC-IIIa-f-7
EP
understanding of competencies in
2. How to measure ingredients the core concept preparing and 1.1 Select, measure and
and underlying presenting weigh ingredients
3. Correct proportion control,
E
theories in gateaux, tortes according to recipe
yields, weights and sizes for preparing and and cakes requirements, enterprise
profitability presenting
gateaux, tortes
D practices and customer
practices
4. Main ingredients used for and cakes
xiii
variety of sponge and cakes 1.2 Select required oven
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
8. Mixing methods used for variety product characteristics
of sponge and cakes
1.4 Use appropriate
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
9. Required equipment and equipment according to
materials for sponge and cakes required pastry and bakery
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
products and standard
10. Recipe specifications, operating procedures
techniques and conditions and
desired product characteristics 1.6 Cool sponges and
D cakes according to
11. Cooling temperature of sponge established standards and
and cakes procedures
xiv
14. Sponge cake with butter cream
filling and icing
E D
15. Chiffon cake with boiled icing
or fondant icing
19. Filling and assembling cakes 2.2 Fill and assemble slice
PY
according to the standard recipe or layer sponges and
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
specifications
D cakes according to
standard recipe
20. Classification of coatings specifications, enterprise
and sidings based on the practice and customer
required recipe specifications preferences
and product characteristics
EP
2.3 Select coatings and
sidings according to the
E product characteristics and
required recipe
specification
D
xv
LO 3. Decorate cakes TLE_HEBP9-
21. Identification of specific 12TC-IIIh-i-9
decorations appropriate for 3.1 Decorate sponges and
sponge and cakes
C cakes suited to the product
and occasion and in
22. Identification of standard accordance with standard
recipes of icings and
O recipes and enterprise
decorations for sponge and practices
cakes
3.2 Use suitable icings and
23. Identification and application decorations according to
of steps and procedure in icing a standard recipes and/or
PY
cake. enterprise standards and
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
customer preferences
24. Types of icing/frosting and
their uses
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
TLE_HEBP9-
25. Presenting and plating LO 4. Present cakes 12TC-IIIj-10
sponge and cakes
4.1. Present cakes in
D accordance with
customers expectations
and
xvi
equipment in accordance with
service requirements 4.3. Select and use
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
D LO 5. Store cakes TLE_HEBP9-
30. Standards and procedures 12TC-IIIj-11
of storing cake products 5.1. Store cakes in
accordance with
31. Factors to consider in storing establishments standards
EP
cakes and procedures
xvii
Quarter 4
LESSON 1: PREPARE AND DISPLAY PETIT FOURS (PF)
The learner
C
The learner LO 1. Prepare iced petit TLE_HEBP9-
1. Characteristics of classical demonstrates demonstrate fours 12PF-IVa-b-
and contemporary petit fours understanding of
O
competencies in 12
the basic preparing and 1.1 Prepare, cut and
2. Underlying principles in concept and displaying petit assemble sponges and
preparing petit fours underlying fours bases according to standard
theories in recipes and enterprise
3. Types and kinds of sponge preparing and requirements and practices
PY
and bases displaying petit
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
fours 1.2 Prepare fillings with the
4. Different kinds of fillings required flavors and
consistency
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
5. Procedure in making fondant
icing 1.3 Prepare fondant icing
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
following required
temperature and standard
D procedure
xviii
LO 2. Prepare fresh petit TLE_HEBP9-
7. Kinds of small choux paste fours 12PF-IVc-d-
8. Types of sweet paste and
E 13
fillings 2.1 Bake and decorate a
9. Different garnishes, glazes
and finishes
D selection of small choux
paste shapes in
10. Standards and operating accordance with
procedures in preparing fresh established standards and
petit fours
C procedures
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
D STANDARD STANDARD COMPETENCIES
and correct consistency
xix
procedures in coating marzipan produce mini-sized fruits in
fruits accordance with enterprise
and client requirements
C
preserve desired eating
O characteristics and
softened with egg whites,
piped into shapes and
sealed/browned with
applied heat, according to
enterprise practice
PY
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
LO 4. Prepare TLE_HEBP9-
13. Specifications of fresh fruits caramelized petit fours 12PF-IVg-h-
needed to caramelized 4.1. Select and coat fresh 15
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
fruits/fruit segments with
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
14. Specifications of dried fruits pale amber-colored
needed. caramel or glazed or any
15. Kinds of sugar to coating specified by the
caramelized enterprise
D
4.2. Fill sandwich dried
fruits or nuts with flavored
marzipan and coated with
pale amber-colored
caramel according to
EP
specifications and
xx
enterprise standards
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
21. Standards and procedures in 6.2 Package petit fours in
D
storing and packaging petit fours accordance with
established standards and
procedures
Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
1. Varieties and characteristics of The learner The learner LO 1. Present and serve TLE_HEBP9-
EP
specialized cakes, both classical demonstrates demonstrate plated desserts 12PD-IVj-18
and contemporary and other types understanding of competencies in 1.1. Portion and present
of desserts
E
the basic presenting desserts according to
concept and desserts product items, occasion
2. Commodity knowledge, underlying and enterprise standards
D
xxi
including quality indicators of theories in and procedures
specialized cakes and other types presenting
of desserts desserts 1.2. Plate and decorate
desserts in accordance
3. Culinary terms related to
C with enterprise standards
specialized cakes and other types and procedures
of desserts
O
4. Portion control and yield
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
6. Standard Operating Procedures
in preparing other types of
desserts
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
TLE-HEBP9-
7. Planning, preparing and LO 2. Plan, prepare and 12PD-IVj-19
presenting trolley services present dessert buffet
8. Arranging and preparing selection or plating
variety of desserts
D 2.1 Plan and utilize dessert
buffet services according
to available facilities,
equipment and
customer/enterprise
requirements
EP
xxii
2.2 Prepare and arrange
E variety of desserts in
accordance with enterprise
standards and procedures
D
LO 3. Store and package TLE_HEBP9-
9. Temperature range in storing desserts 12PD-IVj-20
desserts 3.1 Store desserts in
C accordance with the
10. Packaging design required temperature and
techniques customers specifications.
11. Standards and procedures in
O
storing and packaging desserts 3.2 Package desserts in
accordance with
established standards and
procedures
PY
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter 1
PY
Overview
O
appliance. It is a method of cooking used in making breads,
cakes, pies, pastries, and biscuits which everybody enjoys
eating. Baking is an enjoyable activity which you can learn
C
either as a hobby or as an income-generating project.
D
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,
E
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Definition of Terms
Baking Terminologies
As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies that come across in the process.
PY
Batter a mixture of flours with liquids such as water, milk, or eggs
used to prepare various foods
O
Coat to cover with a thin layer of flour, sugar, nuts, batter, etc.
Chill
C
to refrigerate, to reduce the temperature of food
Egg wash consists of beaten eggs sometimes mixed with a liquid, usually
EP
Knead to press, stretch, and fold the dough until gluten is developed
2
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Meringue a mixture used as a dessert or a topping made of beaten egg
whites and sugar until smooth, light and fluffy, usually added
with cream of tartar to make it stable
Mise En Place French term means put in place that includes assembling all
the necessary ingredients, equipment, and tools and serving
pieces needed to prepare food
Pre-heat to heat the oven prior to baking to achieve the required heat
PY
Punch down to deflate the dough to expel carbon dioxide produced during
the fermentation process to give it a second chance to rise
Scrape to remove sticky ingredients from the side of the mixing bowl
O
Syrup a thick sticky solution of sugar and water
C
Whip to beat rapidly and continuously to aid incorporation of air as in
whipping egg whites to make meringue and cream
3
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Pre-assessment
Let us determine how much you already know about Bread and
Pastry Production. Take this test.
PY
Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.
1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
A. butter
O
B. compound lard
C. edible tallow
D. vegetables oil
C
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar
B. confectioners sugar
D
C. granulated sugar
D. refined sugar
E
3. What is the basic ingredient in baking that improves aroma, flavor, and
nutrition in baked products?
A. baking powder
EP
B. flour
C. shortening
D. sugar
A. air
B. baking powder
C. baking soda
D. yeast
4
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
6. Which among the choices is a 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. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
8. What is the best step to have better results in baking?
A. Measure ingredients accurately.
PY
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?
A. 3
O
B. 5
C. 10
D. 16 C
10. What is the proper way to measure flour accurately?
A. level off with the use of the tines of a fork
B. shakes the measuring cup before levelling
C. shovel the flour
D
D. sift it before measuring
11. Which of the following is the best substitute for sour milk?
E
12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
B. 1 C minus 2 tbsp. sifted all = purpose flour
D
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. batter
B. cream
C. crust
D. dough
5
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
14. It refers to 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. Which of the following pastries refer to small, flat, and sweet cakes?
A. biscuits
B. cookies
C. muffins
D. pies
PY
16. Which among the following cookies needs freezing before it is cut into
desired shapes before baking?
A. cookie bar
B. pressed cookie
C. refrigerated cookie
D. rolled cookie
O
17. Which type of mixing technique is done only in baking bread?
A. blending
B. creaming
C
C. folding
D. kneading
D
18. It refers to the process of putting your product into containers for easy
distribution?
A. labeling
E
B. packaging
C. storing
D. wrapping
EP
19. It is one of the more innovative methods used in commercial food packaging.
A. canned package
B. chill packaging
C. foil packaging
D
D. freezing packaging
20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping
6
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
EXPECTED OUTCOMES:
PY
LO 3. Store bakery products
O
Select, measure, and weigh required ingredients according to recipe or
production requirements.
C
Prepare a variety of bakery products according to standard. Mixing
procedures/ formulation/ recipes and desired product characteristics
Use appropriate equipment according to required bakery products and
D
standard operating procedures.
Bake bakery products according to techniques and appropriate conditions
Select required oven temperature to bake goods in accordance with the
E
Read Lesson Information closely and find out how much you can
remember. Then do Self-check 1.1.1 to know how much you have
learned.
7
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
PY
A. Measurement of Dry and Liquid Ingredients
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over
O
the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating , , and of the
B. Sugar
standard measuring cup.
C
a. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
D
b. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape. Level
off.
E
8
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Liquid Ingredients
Water and Milk
PY
(both sifted before measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk +
1 T vinegar or lemon juice
1 cup whipping cream = cup whole milk + cup butter
1 whole egg = 2 egg yolks
O
1 cup molasses = 1 cup honey
C
A liquid measuring cup is best to use for liquid ingredients because it is clear
and see through. It also has a spout that makes pouring of liquids easy.
To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even
D
surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid
reaches the marker line for the desired amount.
E
3. Check your measurement. Bend down so that your eyes level with the marker
line. Look at the top of the liquid.
EP
9
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.1
Something to do
PY
1 c cake flour tsp vanilla
tsp salt 1 c nuts, chopped
tsp baking powder
A. Assume that you do not have a measuring cup. Give the required
O
measurement for every ingredient that is equivalent to the cup
measurement.
B. Give the substitute for every ingredients marked with bullet ()
C
D
Activity 1.1.1
E
EP
Check the accuracy of your answers. Review the table of equivalents and
D
10
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?
Read Lesson Information closely and then find how much you can
remember. Then do Self-Check 1.1.2 to see how much you have
learned.
Lesson Information
PY
Major Ingredients in Baking
I. FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or
O
other root crops. Flour is most commonly made from wheat and when the
word "flour" is used without qualification, it usually implies wheat flour.
However, flour also can be made from many other grasses and non-grain
C
plants, such as rye, barley, maize (corn), rice, potatoes, and other foods.
Wheat contains protein. When mixed with water, these proteins form as
gluten. The more protein a flour has, the stronger the gluten strength.
D
A. Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-14% protein content,
E
flour. The high gluten content causes the bread to rise and gives its
shape and structure.
3. All-purpose flour has 10-11% protein content and is made from a blend of
hard and soft wheat flours, also called the General Purpose Flour or
family flour.
4. Soft flour is comparatively low in gluten and so results in a finer texture.
D
Soft flour is usually made into cake flour, which is the lowest in gluten
content, and pastry flour, which has slightly more gluten than cake flour.
5. Cake flour has 7-9% protein content and is made from soft wheat flour. It
is good for making cakes and cookies where a tender and delicate texture
is desired.
B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry
11
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry
location. The original paper packaging used for many types of flour is good
for long term storage as long as the package has not been opened. Once
opened, the shelf life decreases. Many types of flour are now marketed in
resealable plastic bags that increase shelf life.
D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
PY
5. high absorption
II. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the
carbohydrate group of food. They are the simplest to digest among all
carbohydrates.
O
A. Types of Sugar
1. Regular granulated sugar or white sugar - also known as table sugar or
as refined sugar.
C
2. Confectioners sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch is
added.
D
3. Brown sugar - contains caramel, mineral matter and moisture. It also
contains a small amount of molasses. It comes in three colors.
E
storing quality
o acts as creaming agent
III. EGGS
Eggs are considered a complete protein, containing all the essential
amino acids humans use to build other proteins needed by the body. Both the
yolk and the egg white contain protein, so whole eggs or their separated
components may be used to set liquids.
They represent almost 50% of the total cost of any baked product,
thus considered the baking ingredient with the highest cost or expense.
12
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
A. Uses of Eggs in Baking
1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the
batter; and act as stabilizer in mixture that inherently wants to separate
into its two parts, like oil and water. They are very important in helping to
bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny
top. The egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.
PY
B. Composition of Egg
1. Mucin - protein which is found in egg whites and responsible for its gel
characteristic.
2. Ovalbumin - another protein found in egg whites which coagulates and
involve both in heat coagulation and whipping.
O
3. Lecithin- present in egg yolk which is responsible for its emulsifying
property. It is the portion of the egg yolk that causes spoilage when eggs
are stored at warm temperature.
IV. SHORTENING
C
Shortening is any fat, which, when added to flour mixtures increases
tenderness. This is done by preventing the sticking of gluten strands while
D
mixing so that gluten is shortened and makes the product tender.
A. Examples of Shortening
E
commonly used in baking. Unless specified in the recipe, olive oil should
not be used in baking.
2. Butter made of fatty milk proteins. It contains 80-85 % fat; 10-15 %
water and 5% milk solids. When used in baking, it contributes flavor and
tenderness. Butter remains solid when refrigerated, but softens to a
D
13
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
B. Uses of Shortening in Baking
1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.
V. LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the
presence of moisture, heat, and others, the leavening agent reacts to
produce gas (often carbon dioxide) that becomes trapped as bubbles within
the dough. When a dough or batter is baked, it "sets" and the holes left by the
PY
gas bubbles remain. This is what gives breads, cakes, and other baked
goods to rise and increase in volume.
A. Classification of Leavening Agents
O
compounds that release gases, usually carbon dioxide. Chemical
leaveners are used in quick breads and cakes, as well as cookies.
C
Examples of chemical leaveners is
a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium
Bicarbonate. It is a chemical salt with diverse practical uses. It is a
powerful leavener that readily reacts as soon as it comes in contact
D
with batter or dough.
b. Baking Powder is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid
E
Types of Yeast
Dry or granular
Compressed or cake type
Instant
14
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The following are some types of the liquid ingredients used in baking:
A. Water
It is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrated. The right amount of water helps dissolve all
other ingredients in batter and in dough to form smooth, workable mixture. In
that way, water acts as a binding agent for any baked products.
PY
goods.
O
skimmed milk
powder or dry milk C
2. Uses of Milk in Baking
increases nutritive value of baked products
enhances texture and increase softness of baked goods
acts as a strengthener when mixed with flour, because it helps in the
D
formation of gluten, which gives a baked item structure
provides moisture and tenderness to baked goods
enhances flavor
E
They are not as important as the major ingredients in baking but they are
essential in attaining the sensory qualities of baked products. They are used in small
D
quantity, but contribute to the enhancement of flavor and texture of the baked
products. These are the ingredients that add distinction and character to baked
goods.
1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa
15
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate
Self-check 1.1.2
PY
Give what is asked for in the following.
A. Six major ingredients in baking.
B. Minor ingredients used in baking (4)
C. Effects of sugar in baking (5)
O
Activity 1.1.2
C
D
Something to do
E
16
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?
Read Lesson Information closely and then find out how much you
can remember. Then do Self-check 1.1.3 to know how much you
have learned.
Lesson Information
PY
SANITATION
O
through personal hygiene and proper food handling. It also means keeping the food
at the appropriate temperature so bacteria already present do not have a chance to
multiply.
C
Sanitary measures include personal hygiene, keeping food, equipment and
the work area clean. Unsanitary practices and improper handling of food may result
to food contamination or infection, poisoning and death.
D
Workers Personal Hygiene
E
Use the appropriate work outfit. People who work in the kitchen should wear
suitable, clean and freshly ironed aprons. Aprons protect the body from burns
and scalds and from food stain. Headbands are used to prevent loose hair
from dropping into the food and also absorb sweat on head.
Keep sick persons out of the kitchen.
D
Facilities
Sanitize all laboratory equipment, tools and utensils thoroughly before and
after use.
Air dry all equipment, tools and utensils to avoid build up of dust and rust
corrosion.
Dispose of garbage properly everyday so as not to invite rodents and insects.
17
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Practical Ways of Keeping Food Clean
PY
above 60C (140F), where bacteria can no longer grow. Keep cold food cold
until served. "Cold" means below 4C (40F), at refrigerator temperature or
below.
O
Keep the floor area clean and free from waste, water and grease.
C
Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
Check and clean the dishwashing area whenever needed.
Clean the tables after using them.
D
Safety Precautions in the Kitchen
should observe the correct practices in preparation to achieve the desired results.
Always use high quality dry and liquid ingredients, minor baking ingredients,
shortening and fresh eggs. Use ingredients indicated in the recipe. Refrain from
substituting ingredients.
18
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The Use of Appropriate Tools and Utensils
Utilize standard measuring cups, glass and spoons for best results. Mixing
bowls should be large enough to allow proper mixing of ingredients to produce dough
and batter. Use a pastry blender or two knives when cutting shortening into flour.
PY
before starting to bake. Follow the step-by-step procedure accurately.
Pre-heat the oven. If a thermostat is defective or not available use an oven
thermometer to check the baking temperature.
Measure ingredients accurately. Do not change the specified amount of
O
ingredients. Any change in the amount of ingredients may result in failure to
achieve the desired effect or expected consistency of the mixture.
Observe correct hand and mixing techniques. Wrong mixing techniques such
C
as over-mixing, under-mixing, under-beating, or overbeating of eggs, and
insufficient creaming will result in poorly baked goods.
Make use of the type of pan specified in the recipe. Measure its length, width,
and inside depth. Find out in the recipe if the pan(s) should or should not be
D
greased or lined with wax paper.
Follow the specified baking time and temperature stated in the recipe. Place
E
the baking pan at the center of the oven and avoid opening the oven door
until baking is done.
EP
Self-check 1.1.3
D
Arrange the following procedures in baking. Use A for the first step, B for
second and so on. Write your answer in your test notebook.
19
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Activity 1.1.3
Something to Do
Field Trip to a Bake Shop
PY
CRITERIA 4 3 2 1
Clarity Exceptionally Generally clear Lacks clarity Unclear cannot
clear and easy and quite easy and difficult to be understand
to understand to understand understand
O
Comprehensiveness Thorough and Substantial Partial or not Misunderstanding
comprehensive Explanation comprehensive or serious
explanation Explanation misconception on
the explanation
Relevance Highly relevant
C
Generally Somewhat Irrelevant
relevant relevant
E D
Read Lesson Information closely and find out how much you can
remember. Then do the Self-check 1.1.4 to know how much you have
D
learned.
20
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
To prepare for baking, familiarize yourself with the following baking tools,
utensils and equipment classified according to their use.
PY
MEASURING UTENSILS
LIQUID-MEASURING CUP - a
transparent cup calibrated to indicate
O
the amount of liquid.
C
DRY-MEASURING CUP - is a set of
marked cups used to measure dry
D
ingredients such as flour and sugar.
They are either made of plastic,
aluminum, or stainless steel.
E
EP
21
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
MIXING, BLENDING, and CUTTING UTENSILS
PY
and sugar.
O
ELECTRIC MIXER - a motor powered
device used to stir and blend mixtures
used in baking.
C
E D
EP
22
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
ROLLING PIN - a solid elongated
wood with handles at both ends that is
used to flatten dough or pastry.
PY
and other liquids.
O
RUBBER SCRAPER - a tool used, for
mixing and scraping mixture on the
side of a bowl.
C
D
cakes.
23
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
BAKING UTENSILS
PY
square in form used for baking cakes
O
rounded
C
D
COOKIE or BAKING SHEET - is a
flat aluminum sheet used for baking
E
cookies
EP
D
Self-Check 1.1.4
Something to do
1. Your teacher will put a number on each of the baking tools, utensils and
equipment. Your task is to identify and classify them.
2. Select one tool and/or equipment. Demonstrate in class its proper use and
care.
24
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Rubrics for scoring
Point
5 Observed the proper way of demonstrating proper use of tool and
equipment with no mistake.
4 Observed the proper way of demonstrating proper use of tool and
equipment with 1 mistake.
3 Observed the proper way of demonstrating proper use of tool and
equipment with 2 mistakes.
2 Observed the proper way of demonstrating proper use of tool and
equipment with 3 mistakes.
1 Observed the proper way of demonstrating proper use of tool and
equipment with 4 mistakes.
PY
What do you need to know?
O
C
Read Lesson Information closely and find out how much can you
remember. Then do Self-check 1.1.5 to know how much you have
D
learned.
E
Lesson Information
EP
processes in baking. This module will provide you hands-on experience in baking.
Baking has become not just a favorite past time or hobby but a highly profitable
business.
Bread is one of the most popular and best sold baked products, not only in our
country but in other countries as well. Many countries have bread as their staple
food.
There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining good quality that popular bakeries or
bread houses keep their customers.
25
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The quality of bread is affected by the type of ingredients used, the manner the
dough is mixed or prepared, and the temperature maintained during baking.
PY
sweet bread varieties.
O
make the dough. The dough is kneaded and set aside to rise.
Sponge and dough method - This method mixes part of the liquid, flour, and all of
the yeast to make a soft mixture which is set aside to rise until bubbly. Then,
C
the remaining ingredients are added and the mixture is treated as straight
dough.
D
Bread products can also be prepared using batter instead of dough. Preparation of
this type of bread is faster since there is no dough to knead and shape. However, the
texture of the finished product is not as fine as that of kneaded dough.
E
Cookies
Cookies are always popular. They are really little cakes, flat, sweet and
small. They can be made in a variety of shapes and flavors, and can be served in
just as many different ways.
26
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Kinds of Cookies
Drop cookies - are irregular and unevenly shaped. They are made simply by
dropping the cookie batter from a teaspoon to a baking sheet to get the popular
tongue-shaped cookies.
Rolled cookies - are made from dough which have been rolled out and cut with
cutters to form shapes that fit special occasions such as Christmas, Valentines
Day and Easter.
Pressed or Bagged Cookies are made with more butter which makes the
finished product richer in taste than the other types of cookies. They are made by
pressing the mixture out of a cookie presser or pastry tube onto the baking sheet,
and at the same time forming it into varied shapes like rings or ribbons.
Cookie bar- this type of cookie is cut into bars after baking. They are usually
PY
small and square in shape.
Refrigerated cookies this type of cookie is frozen and cut into desired shapes
before baking.
O
Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are
as follows:
C
Creaming - Rubbing one or two ingredients in a bowl with the help of a
wooden spoon or electric mixer to make a soft fluffy mixture. The creamed
D
mixture should have both smooth and grainy particles.
Cutting in - Mixing fat and flour with the use of a pastry blender or two knives
in a scissor-like manner. This method cuts fat into small pieces, coating them
E
with flour to form coarse, granular mixtures for pastries and biscuits.
Folding - This is working with two ingredients very gently to retain air in the
EP
27
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Sifting It is the process of separating coarse particles in the ingredients by
passing through a sieve. Air is incorporated through this method.
Muffin
Muffins are simple cup breads leavened and are considered a member of
the quick bread family. A variety of quick loaf breads and coffee cakes can be
derived from the basic muffin recipe.
PY
Crust: Tender; pebbled or slightly rough; shiny
O
Grain: Round, even cells; free from tunnels.
Texture: Tender; moist; light.
Flavor: Pleasing; well-blended with no bitterness.
C
Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting
D
leaveners which make preparation time shorter than any yeast leavened bread.
blender until it coats the flour and is fairly crumbly and mealy.
Liquid is added to make a soft dough and then the mixture is rapidly but
lightly kneaded to evenly distribute the mixture and sufficiently develop the gluten
for flaky product.
Using liquid shortening or Wet to Dry Method
D
Liquid shortening or oil is added to the liquid ingredients and mixed with the dry
ingredients to make soft dough. It is kneaded rapidly but lightly and treated like
the solid fat dough.
28
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Inside Characteristics of Biscuits
NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They
will not be as flaky.
PY
Self-Check 1.1.5
O
RECOGNIZE ME?
Below are statements describing the different mixing techniques used in
C
producing bakery products. Choose the correct word/term from the box and
write your answer in your test notebook.
D
Creaming Cutting-in Stirring
Beating Whipping Sifting
E
29
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?
Read Lesson Information and find out how much you can remember.
Then do the Self-Check 1.1.6 to know how much you have learned.
Lesson Information
PY
Below is the table which indicates the type of baking products with corresponding
oven temperature and baking time.
Types of Product Oven Temperature Baking Time
O
BREADS
Biscuits 425F to 450F 10 to 15 min
Corn bread 400F to 425F 30 to 40 min
Muffins
Quick loaf breads
C
400F to 425F
350F to 375F
20 to 25 min
1 to 1 hr
Yeast bread 400F 30 to 40 min
COOKIES
D
Drop 350F to 400F 8 to 15 min
Rolled 375F 8 to 10 min
E
EP
Activity 1.1.4
D
The succeeding pages provide recipes for the different types of bakery
products. Divide the class into five groups. Choose a recipe to follow. Each group
should be assigned to bake a particular type of bread, cookies, muffin & biscuits.
No two groups should do the same recipe. There are enough recipes for all the
groups.
30
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Suggested projects
DINNER ROLL
Ingredients
Mixture 1
1 cup bread flour
1
8 bar butter (softened)
Mixture 2
3 tablespoon sugar
tablespoon yeast
Mixture 3
cup beaten egg
PY
1
8 tsp iodized salt
Mixture 4
Egg wash
O
PROCEDURE:
1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the
C
sugar and yeast. Rub the dry ingredients with your hands until all ingredients
were distributed equally.
minutes.
4. When the dough is already smooth and elastic and blisters are showing, form
EP
a ball and set aside for 20-25 minutes or until it doubles in size.
5. Punch the dough. Flatten and weigh for 45 grams or make it to 7 pieces.
D
6. Arrange in baking sheet and set aside for 30 minutes or until it increases its
size.
31
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PAN DE SAL
INGREDIENTS:
1 k bread flour
1 tbsp. instant yeast
cup lukewarm water
200 g brown sugar
2 tbsp.oil
2 tsp rock salt
1 tsp vanilla
150 grams lard
PY
2 cups water
PROCEDURE:
1. Dissolve yeast in cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to
O
stand for 8-10 minutes.
2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved. Set
aside.
C
3. In a separate bowl, place bread flour and make a well at the center and then
D
add yeast mixture, and follow the liquid mixture. Mix thoroughly.
5. Shape into smooth ball and grease all sides with lard. Place in slightly
greased bowl. Cover with damp clean cloth. Allow to rise until double in size,
approximately 1 hours, then punch down dough.
6. Cut dough into two, then roll each half into a round log about 30 cm x 2 cm.
D
8. Place on greased baking sheets with one side of each piece facing up, about
2 cm apart. Let it rise until double its size. Bake in a pre-heated oven at
350F for 15-20 minutes.
32
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CINNAMON ROLL
Ingredients
1 TB yeast
1 tsp sugar
cup water
2 cups milk
3 TB butter
cup sugar
1 tsp salt
tsp vanilla
PY
3 cups all-purpose flour
Filling
O
cup brown sugar
2 tsp cinnamon
cup chopped cashew nuts
cup raisins
C
Greasing mixture on pan
D
cup maple syrup, optional
cup brown sugar
E
Procedure:
1. Mix together yeast, sugar, water and milk. Cover for 5 minutes.
2. Add in butter, sugar, salt, vanilla and flour. Let it rise for 25 minutes.
D
33
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
SPANISH BREAD/PAN DE COCO/CHEESE BREAD
Ingredients
PY
Ingredients
bar butter
1
3 cup brown sugar
c bread crumbs
O
t vanilla
Ingredients
D
1 pc young coconut (grated)
E
Ingredients
cup butter
1 cup powdered milk
Procedure
34
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Dissolve yeast in cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow
to stand for 8-10 minutes.
3. Combine water, oil, salt and sugar. Stir until salt and sugar is dissolved. Set
aside.
4. In a separate bowl, place bread flour and make a well at the center. Then add
yeast mixture, follow by the liquid mixture. Mix thoroughly.
PY
6. Shape into smooth ball and grease all sides with lard. Place in slightly
grease bowl. Cover with damp clean cloth. Allow to rise until double in size
approximately 1 hours. Then punch down dough.
O
7. Shape and add fillings and/or topping
Ingredients
cup shortening
cup sugar
1 egg, beaten
1 tsp vanilla
pound semi-sweet chocolate or chocolate chips
Procedure
35
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Add egg and vanilla. Beat thoroughly.
PY
BUTTERMILK NUT BREAD
O
Ingredients
Procedure
EP
2. Sift flour, baking soda and salt together. Alternately add buttermilk and egg
mixture to dry mixture.
D
36
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CHEESE BISCUITS
Ingredients:
Procedure
PY
1. Sift flour and baking powder together.
O
3. Add cheese and milk to form soft dough.
4. Turn dough out on a lightly floured board and knead for 30 seconds.
C
5. Roll the dough out inch thick, and with a biscuit cutter cut out rounds.
6. Put half of the rounds on a baking sheet and top each with grated cheese.
D
8. Bake in a hot oven (375F) for 15 minutes or until they are golden.
EP
BANANA MUFFIN
Ingredients
D
1 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
tsp salt
3 large bananas, mashed
cup white sugar
1 egg
1
3 cup butter, melted
37
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure
1. Pre heat oven to 350F. Coat muffin pans with non-stick or use paper liner.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
2. Combine bananas, sugar, egg, and melted butter in a large mixing bowl. Fold
in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large
muffins for 25 to 30 minutes. Muffin will spring back when lightly topped.
PY
Rate your product using this Score Sheet.
Very
Characteristics Excellent Good Good Fair Poor
5 4 3 2 1
External Characteristics
O
1. Shape: well-proportioned;
Symmetrical; rounded top
2. Size: large but not airy;
proportional to weight
C
3. Color: even, rich golden brown
4. Crust: tender; crisp; even
D
thickness; free from cracks
Internal Characteristics
1. Color: creamy white; free from
E
streaks
2. Grain: fine; thin-walled cells,
EP
evenly distributed
3. Texture: tender; soft; slightly
moist
4. Flavor: wheaty sweet
Comments:
D
38
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
HONEY RAISIN BARS
Ingredients
cup shortening
cup sugar
cup honey
1 egg
1 cup cereal flakes
1 cup cake flour
1 tsp baking powder
tsp baking soda
tsp salt
cup milk
PY
1 cup seedless raisins
Procedure
1. Blend shortening, sugar, and honey thoroughly.
O
2. Add egg and beat well.
3. Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and add to
C
shortening mixture alternately with milk.
4. Stir in raisins.
D
5. Spread batter inch thick in well-greased 10 x 15 inch pan.
E
Ingredients
D
1 cup shortening
1 c sugar
c brown sugar
3 eggs, beaten
2 t vanilla
3 c cake flour
c brown sugar
1 t salts
baking soda
brown sugar
39
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure
1. Cream shortening.
2. Add sugar and brown sugar a little at a time and cream well.
4. Sift flour, salt and baking soda together and combine with mixture. Chill.
PY
7. Bake in a moderate oven (350F) for 15 minutes. Makes about 9 cookies.
O
CHOCOLATE REFRIGERATOR COOKIES
Ingredients
1 cup shortening
C
1 cup sugar
1 egg, beaten
2 Tbsp milk
D
2 tsp vanilla
3 cup cake flour
3 tsp baking powder
E
tsp salt
3 ounces chocolate
EP
Procedure
1. Cream shortening and sugar together.
4. Add melted chocolate to creamed mixture. Alternately add the dry and liquid
ingredients.
8. Slice inch thick and bake at 350F for 12 minutes. Make 150 cookies.
40
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PINEAPPLE-NUT COOKIES
Ingredients
cup shortening
cup brown sugar
cup sugar
1 egg, beaten
2 cup cake flour
1 tsp baking powder
tsp baking soda
tsp salt
cup crushed pineapple
2/3 cup chopped nuts
PY
1 tbsp lemon juice
Procedure
1. Cream shortening and both sugars together. Add egg and beat well.
O
2. Sift dry ingredients together and add with well-drained pineapple, nuts and
lemon juice. C
3. Drop from a teaspoon or shape with a cookie press onto a well-greased
cookie sheet.
Excel Very
Good Fair Poor
EP
Fairly
Uniform, Uniform, Retains
uniform, Uniform,
will hold thin shape of
mound thin slices.
shape. slices. cutter
shape.
Color:
Lightly Lightly Lightly Lightly Lightly
browned browned browned browned browned
41
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Excel Very
-lent Good
Good Fair Poor
Characteristics
5 4 3 2 1
Internal Characteristics
Texture:
Crisp, thin,
Slightly
Slightly Crisp, Crisp, slightly moist
moist,
moist tender tender if thick,
tender
tender
Flavor:
Pleasing, Pleasing, Pleasing, Pleasing, Pleasing, no
no off no off no off no off off flavor,
flavor, rich flavor, rich flavor, rich flavor, rich rich
PY
Comments:
Activity 1.1.5
O
C
Something to do
Make an album of different bakery products with their corresponding picture and
D
recipe. Your output will be rated using the rubrics below:
SCORE CRITERIA
E
Artistically and creatively done with full illustrations and pictures of the
5
recipe
EP
42
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 2: Decorate and present bakery products
PY
What do you need to know?
O
Read Lesson Information closely and find out how much you can
C
remember. Then do Self-Check 2.2.1 to know how much you have
learned.
D
Lesson Information
E
Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked
products. Bakers work in a number of different environments from bakeries,
patisseries, and cake shops to hotels, restaurants, cafeterias, and factories, or as
part of bakery development for supermarkets or even in a cruise ship.
D
Bakers usually work in shifts and may work early mornings, late evenings,
and weekends. So if you are an entrepreneur and a risk taker, this is good job for
you.
This lesson will provide you the knowledge, skills and understanding in
decorating and presenting bakery products. (www.s4gateway.org.nz/distance-
learning/pathings/baking)
43
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Commonly Used Frostings or Icings, Fillings, and Glazes
BOILED ICING
Ingredients
1 cup sugar
tsp cream of tartar or 1 tbsp. white corn syrup
18 tsp salt
cup water
2 egg whites
1 tsp vanilla
Procedure
PY
1. Put egg whites, sugar, water and syrup on top of double boiler.
2. Beat until mixed well.
3. Place over rapidly boiling water.
4. Beat constantly with electric mixer or electric beater 7 minutes or until it will
O
stand or peaks when beater is raised.
5. Remove from heat. Add vanilla. Beat.
6. Fills and frosts a 2-layer cake, 8 or 9 inches.
44
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Types of Icing Procedure Best Used for Storage
Coloring
Made from stiff American Covering cookies. Same as
Butter Cream
butter cream. Dough-like Can be tinted. American
Rolled
consistency that is rolled Butter cream
out applied to cake.
Glazes
Can purchase ready- Used as a filling Refrigerate
made: stir it to soften, or alone or in after
Jams and heat with amount of liquid combination with opening. Is
Jellies if its too thick, and strain other fillings such as not
PY
to remove the seeds. butter cream. perishable if
used as a
filling
Heavy paste of egg whites Used in general Does not
and confectioners sugar piping or delicate need
beaten with a little vinegar work. Decorating refrigeration
O
Royal Icing
or lemon juice. Can be cookies and bread Air dried
made in different houses. Tints to decorations
consistencies. pastel to dark colors. last for
C months.
Whipped Beaten with sugar. Can be Can be used as a Must remain
cream flavored. Stabilized for filling and frosting. refrigerated.
Creamy, longer life with gelatin. Can be piped to
D
delicate form soft
sweetness, decorations. Tints in
Perishable pastel colors
E
EP
Self-Check 1.2.1
D
Something To Do
Read the statement carefully and write the correct word that describes each
statement. Write your answer in your test notebook.
__________1. The most important ingredient in all types of frosting
__________2. Made by warming egg whites, sugar, and water, and beaten until
fluffy and glossy
__________3. A French term which means rich and very chocolate
__________4. Made from beating egg whites and sugar
__________5. Sticky icing that dries a hard finish and is purely white
45
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?
Read Lesson Information closely and find how you can remember.
Then do Self-Check 2.2.2 to know how much you have learned.
Lesson Information
PY
Decoration is the final part of the production of any product.
Some need no further additions; some are added before the baking begins.
(www.wascatourism.com/...ITG_Prepare_&produce_cakes_&_pastries)
O
C
E D
EP
Trays - After taking from the oven, product is placed onto cooling wires,
decorated and then placed on trays or platters.
D
Cellophane Bags - Bags are clear and transparent. Product is placed inside
the bags to protect from outside contamination and to slow the staling
process. Staling is caused by air passing through product and removing
moisture. Then moisture evaporates from surface.
Boxes - Product might be placed into boxes and displayed for sale, lots of 6
or 12. Some boxes might have see through lids.
46
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Labels - Packaged products will have labels showing ingredients, name of
manufacturer and other legal requirements. They make good advertising.
PY
For the vase filling, cut three lemons into small and thick slices. Set whole
O
lemons in the glass vase. Now, assemble lemon slices between the glass vase
and the whole lemons. Repeat this step until the glass vase is completed. Fill the
glass vase with water. Now, lay a plate on the top of the glass with waxed paper
C
and fill with eye-catching spring cookies.
Jar - This is one of the easiest ways to add a twist on cookie presentation.
D
Fill a jar with colorful spring cookies. Make sure that the jar is big enough to fit
about 15 or 20 cookies. Once the jar is filled, you can decorate a spring-themed
covering for the lid of the jar. To do the covering, make a circle on a paper using
E
a round plate. Then, glue the circle onto a piece of colorful fabric. Green, yellow
and red are great colors for spring. Cut out the circle with sewing scissors. Lastly,
EP
How to Present Cookies for a Garden Party, April 16, 2013 retrieved from
blog.cookiesbydesign.com/how-to-present-cookies-for-a-garden-party/
D
47
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.2.2
In 3-5 sentences, answer the following questions. Discuss your answer with
your seatmate.
PY
1. How do we present and decorate bakery products?
O
Your answer will be rated using the rubrics below.
CRITERIA 4 3 2 1
Exceptionally clear
C
Generally clear Lacks clarity and Unclear;
Clarity and easy to and quite easy difficult to cannot
understand to understand understand understand
D
Comprehen- Thorough and Substantial Partial or not Misundersta
siveness comprehensive Explanation comprehensive nding
E
explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant
D
Activity 1.2.1
48
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Dimension Performance level
Excellent Very Satisfactory Needs No Points
(4 pts) Satisfactory ( 2 pts) Improvement attempt Earned
(3 pts ) (1 pts)
1. Use of Uses tools Uses tools and Uses tools and Uses tools and No
tools and and equipment equipment equipment attempt
equipment equipment correctly and correctly and but incorrectly and
correctly confidently less confidently less confidently
and most of the sometimes most of the time
confidentl time
y at all
time
2. Applica- Manifests Manifests clear Manifests very Manifest less No
PY
tion of very clear understanding clear understanding of attempt
procedures understan of the step- by understanding of the step- by step
ding of step the step-by-step procedure
the step- procedures procedure but seeking
by-step sometimes seeks clarification most
procedure clarification of the time
O
Works Works Works Works No
independe independently independently independently attempt
ntly with with ease and with ease and but with
ease and
confidenc
confidence
most of the
C confidence
sometimes
assistance from
most of the
e at all times times
times
3. Safety Observes Observes Observes safety Most of the time No
D
work habits safety safety precautions not observing attempt
precaution precautions sometimes safety
s at all most of the precautions
E
time time
4. Tasks is Tasks is Tasks is nearly Work completed a No
Completen completed completed completed head of time attempt
EP
improve
ment/
innovation
s
5.Time Work Work Work completed Work completed No
manageme completed completed _ ( min./ _ ( min./ attempt
nt a head of within allotted hours/days) hours/days)
time time beyond beyond
Total Points
49
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 3: Store bakery products
PY
Read Lesson Information and then find out how much you can
remember and then do the Self-Check 2.3.1 to know how much you
learned.
O
Lesson Information C
How to Store Baked Products
D
Storing bakery products is one of the most important activities after
preparation. Bakery products are to be kept properly to avoid spoilage.
E
EP
50
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
BAKED HOW TO STORE WHERE TO STORE HOW TO REFRESH
PRODUCTS
Hard Unwrapped In areas with circulating Frozen goods:
crushed relatively dry air. Hard Thaw wrapped as
breads and crusted goods in general have rapidly as possible,
rolls. a short shelf life since moisture re crisp by heating
from the crust making it soft uncovered in a
and tough or soggy. Can be 400F oven for
stored in freezer, wrapped about 5 minutes.
loosely in paper, but keep best Should be served
when frozen partly baked in immediately.
vapor-proof wrapping.
Cupcakes Covered or boxed Relatively dry, a place well Thaw frozen
and muffins to prevent drying above floor level, in a unit cupcakes and
out. cleaned daily and scrubbed muffin, wrapped at
PY
weekly; away from strong room temperature.
odors particularly fish, onions, Use within two days
cabbage, garlic, meats and for best quality.
especially paints and cigarettes
smoke.
O
Crisp Covered boxed. Loosely covered container. Thaw at room
cookies May be frozen. temperature. Heat in
open shallow pan in
300F oven for 3 to
51
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
HOW to PREPARE HOW to THAW or
BREAD STORAGE
for FREEZING REHEAT for SERVING
PY
vapor-proof materials, 425 F oven 20 to 25
placing piece of minutes.
wrapping material
between each biscuits.
O
Baked usual. Cool to room room temperature or
temperature, Wrap in remove from
moisture-vapor-proof wrappings, reheat in
material, seal.
C 300F oven 25 to 30
minutes.
Mix as usual. Fill paper
Unbaked baking cups 2/3 full. 3-4 weeks Thaw unwrapped at
Freeze 2 to 4 hours. room temperature for
D
Wrap in moisture about 1 hour. Bake as
vapor- proof materials, usual.
seal.
E
Storing techniques
EP
52
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.3.1
Something to do
PY
3. Application of low temperature that changes the state of water in the food
from liquid to solid ice.
4. Method in storing in which raw food is cooled in 0C-5C.
5. It is used to pack bakery products.
Lesson Information
O
C
Select packaging materials
D
Packaging bakery products
This lesson describes the skills and knowledge required to package and label
E
prepared bakery products for storage and transportation. It requires the ability to
check the quality of food and select correct packaging materials.
EP
Food packaging enclosing the food in a material for physical, chemical, biological
protection and tampering resistance; It provides nutrition information on the food
being consumed.
The aims of packaging are to keep the food in good condition until it is sold and
D
53
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
c. Protect food against physical and chemical damage, such as, the
harmful effects of air, light, insects, and rodents. Each product has its
own needs.
d. Help the consumers to identify the food and instruct them how to use
it correctly.
e. Persuade the consumers to purchase the food.
f. Cluster or group together small items in one package for efficiency.
g. Marketing. The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product.
h. Correct packaging prevents any wastage which may occur during
transportation and distribution.
PY
Types of Packaging Materials
(www.fao.org/wairdocs/x5434e15434e0g.htm)
O
In many developing countries the most commonly used food packaging
materials include:
Wood
C
Wooden shipping containers have traditionally been used for a wide range of
solid and liquid foods including fruits, vegetables, tea and beer. Wood offers good
D
protection, good stacking characteristics and strength. Plastic containers, however,
have a lower cost and have largely replaced wood in many applications. The use of
wood continues for some wines and spirits because the transfer of flavor compounds
E
Paper
Glass
D
54
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
It is transparent, allowing products to be displayed. Colored glass may be
used either to protect the food from light or to attract customers.
inspection
washing
rinsing
sterilization
sealing and capping
cooling
PY
Plastics
The use of various plastics for containing and wrapping food depends on
what is available. Plastics are extremely useful as they can be made in either soft or
hard forms, as sheets or containers, and with different thickness, light resistance,
O
and flexibility. The filling and sealing of plastic containers are similar to glass
containers.
C
Flexible films are the most common form of plastic. Generally, flexible films
have the following properties:
It fits closely to the shape of the product, thereby wasting little space during
storage and distribution.
Home Canned Foods - One of the oldest and most common methods of
food packaging in homes is the use of home canning.
55
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
packaging. Foil packaging allows the food to be sealed in the package without losing
any residual moisture that may still be in the food. The recommended types of food
to package in this manner are usually dried fruits, baked goods or grain products.
PY
Date of minimum durability
Any special storage instructions or conditions of use
Name or business name and address of the manufacturer or packager
Place of origin of the foodstuff if its absence might mislead the consumer to a
material degree
O
Instruction for use where necessary
56
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Activity 1.3.1
Something to Do
SEAL IT ON
Prepare bakery products for a company party. Prepare all materials and
PY
ingredients, and perform actual preparation, presentation and storing of the bakery
products. Your output and performance will be rated using the rubric below.
O
(4 pts) Satisfactory ( 2 pts) Improvement attempt Earned
(3 pts ) (1 pts)
1. Use of Uses tools and Uses tools Uses tools Uses tools No
tools and
equipment
equipment
correctly and
C
and equip
ment correctly
and
equipment
and
equipment
attempt
57
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Dimension Performance level
Excellent Very Satisfactory Needs No Points
(4 pts) Satisfactory ( 2 pts) Improvement attempt Earned
(3 pts ) (1 pts)
3.Safety Observes Observes Observes Most of the No
work habits safety safety safety time not attempt
precaution precautions precautions observing
-s at all most of the sometimes safety
time time precautions
4.Completen Tasks is Tasks is Tasks is Work No
ess of task completed completed nearly completed a attempt
following following completed head of time
in the the following
activity procedures the
PY
improve- in the procedures
ment/ project in the project
innovation
s
5.Time Work Work Work Work No
O
management completed completed completed completed _ attempt
a head of within _ ( min./ ( min./
time allotted hours/days) hours/days)
time
C
beyond beyond
Total Points
E D
EP
D
58
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much have you learned?
Post-assessment
Read and analyze each statement carefully. Choose the best answer and
write the letter only in your answer sheet.
1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
PY
A. butter
B. compound lard
C. edible tallow
D. vegetables oil
O
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar
B. confectioners sugar
C. granulated sugar
D. refined sugar
C
3. What is the basic ingredient in baking that improves aroma, flavor, and
D
nutrition in baked products?
A. baking powder
B. flour
E
C. shortening
D. sugar
EP
59
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
7. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
PY
A. 3
B. 5
C. 10
D. 16
O
A. level off with the use of the tines of a fork
B. shakes the measuring cup before levelling
C. shovel the flour
D. sift it before measuring
C
11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
D
B. 1 C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus tbsp. vinegar
D. 2/3 C sweet milk plus 1 tbsp. vinegar
E
12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
EP
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
D
A. batter
B. cream
C. crust
D. dough
14. It refers to 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
60
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
15. Which of the following pastries refer to small, flat, and sweet cakes?
A. biscuits
B. cookies
C. muffins
D. pies
16. Which among the following cookies needs freezing before it is cut into
desired shapes before baking?
A. cookie bar
B. pressed cookie
C. refrigerated cookie
D. rolled cookie
PY
17. Which type of mixing technique is done only in baking bread?
A. blending
B. creaming
C. folding
D. kneading
O
18. It refers to the process of putting your product into containers for easy
distribution?
A. labeling
B. packaging
C
C. storing
D. wrapping
D
19. It is one of the more innovative methods used in commercial food packaging.
A. canned package
B. chill packaging
E
C. foil packaging
D. freezing packaging
EP
20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping
D
61
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Generalization:
PY
Production.
O
C
E D
EP
D
62
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter 2
Overview
PY
The term pastry comes from the word paste,
meaning to stick. Pastry is mixture of flour, liquid, and fat.
In the bakeshop, pastry refers to both various pastes and
dough and to the many products made from them.
O
The two fundamental types of pastry are yeast-
raised pastry, such as Danish dough and pie dough.
C
Besides these various types of short dough, puff pastry,
also known as pte feuillete, and clair paste, also known
as pte choux are other types of pastry. On the other
D
hand, crisp meringues and other meringue-type sponges
though they are not made from a flour paste are also
considered pastries because they are used like flour
E
63
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Definition of Terms
BAKING TERMINOLOGIES
As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies that come across in the process.
PY
Crust the outer part of a loaf bread or pastry.
O
tools needed to perform the task.
Pack compactly to fill cup with brown sugar or shortening by pressing it with
back of the spoon.
C
Pastry creams a thick sauce containing eggs and starch.
D
Pipe out to press the mixture out of the piping bag.
64
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you already know?
Pre-assessment
Let us determine how much you already know about Bread and
Pastry Production. Take this test.
Read and analyze each statement carefully. Choose the best answer and write
PY
the letter only in your answer sheet.
O
B. flour
C. salt
D. water
C
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar
B. confectioners sugar
D
C. granulated sugar
D. refined sugar
E
3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
EP
A. baking powder
B. flour
C. shortening
D. sugar
D
65
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
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 pastries
D. pie and tart
PY
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
O
9. How many cups are there in one gallon?
A. 3
B. 5
C. 10
C
D. 16
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 plus 23 cup cake 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 utensil,
usually a spoon, using circular motion?
A. beating
B. creaming
C. stirring
D. folding
66
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
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
PY
16. Which is a rich pastry filled with custard or fruit?
A. cream puff
B. Danish pastry
C. French pastries
D. pie and tart
O
17. What mixing technique in baking is usually used for meringue and for chiffon
products?
A. blending
B. folding
C
C. kneading
D. whisking
D
18. How do you call the process of putting products into containers for easy
distribution?
A. labeling
E
B. packaging
C. storing
D. wrapping
EP
C. foil packaging
D. freezing packaging
20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping
67
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson 2: PREPARE AND PRODUCE PASTRY PRODUCTS
EXPECTED OUTCOMES:
PY
LO1. Prepare Pastry Products
O
Prepare variety of pastry products according to standard mixing procedures,
formulation, recipes and desired product characteristics.
C
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.
D
Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise
E
practices.
EP
Read Lesson Information and find out how much you can remember
and then do the Self Check 2.1.1 to know how much youve learned.
68
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
Adding the wrong amount of flour or sugar greatly affect the quality of pastry
products. Accurate measurement is one of the important factors that contribute to
success in baking.
PY
Below are illustrations on how to measure baking ingredients
Flour
Sift the flour to remove lumps and scoop it to fill the measuring cup until it
O
overflows. Do not shake the measuring cup but level the flour with a spatula or the
edge of a knife.
C
E D
EP
Granulated Sugar
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop
D
the sugar until it overflows. Do not shake the measuring cup but level the sugar with
a spatula or the edge of a knife.
69
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Brown sugar
Spoon and pack the sugar into a measuring cup until the sugar follows the
shape of the cup when inverted. When removed, the brown sugar will be molded into
the shape of the cup.
PY
Liquid Ingredients
A liquid measuring cup is used to measure liquids.
O
C
D
a. Place the cup on a flat surface and pour the liquid until it reaches the
E
correct line on the measuring cup. Never lift the cup when pouring liquid.
b. Read the scale at eye level.
EP
Solid fats
Fill the measuring cup with the shortening while pressing until it is full. Level
the fat with the spatula or the edge of a knife.
70
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
SUBSTITUTION of INGREDIENTS
Sometimes you may find it necessary to substitute one ingredient for another
in a recipe. However, using a different ingredient may change both the taste and
texture of your baking, so it is a good idea before substituting to understand the role
that ingredient plays in the recipe.
PY
Baking Soda (Sodium 1/2 teaspoon 2 teaspoons double-acting baking
Bicarbonate) powder (must replace the acidic liquid in
recipe with non-acidic liquid)
Chocolate, 1 ounce 3 tablespoons natural cocoa powder plus
Unsweetened 1 tablespoon unsalted butter, vegetable
oil or shortening
O
Fats, Margarine 1/2 cup) 1/2 cup salted or unsalted butter
Flour, All-purpose 1 cup 1 cup plus 2 tablespoons sifted cake
flour
Flour, Cake 1 cup
C 3/4 cup all-purpose flour plus 2
tablespoons cornstarch
Flour, Pastry 2 cups 1 1/3 cup all-purpose flour plus 2/3 cup
cake flour
Honey 1 cup 3/4 cup light or dark corn syrup plus 1/2
D
cup granulated white sugar
MILK, Buttermilk (sour 1 cup 1 tablespoon lemon juice or vinegar plus
milk) enough milk to make 1 cup
E
http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0H00
EQUIVALENT MEASURES
Standard Measure Equivalent Measure
1 tablespoon 3 teaspoons; fluid ounce
1 fluid ounce 2 tablespoons
1 cup 8 fluid oz, 16 tablespoon
1 pint 2 cups
1 quart 2 pints, 4 quarts
1 gallon 4 quarts; 16 cups
2 gallons 1 peck
71
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Ounce and Pound Measures:
Standard Measure Equivalent Measure
4 ounces = pound
8 ounces = pound
12 ounces = pound
16 ounces = 1 pound
www.joyofbaking.com/ingredientsubstitution.html
PY
Dry Ingredients
Ingredient Ounces (oz) per cup
Flour, all-purposes, sifted = 4 oz
Flour, bread, sifted = 4 oz
O
Flour, cake, sifted = 3 oz
Cocoa Powder, lightly spooned= 3 oz
Dry milk powder = 4 oz
Sugar, granulated =
C 7 oz
D
Liquids and Dairy
Ingredient Ounces (oz) per cup
Milk = 8 oz
E
Buttermilk = 8 oz
Heavy cream = 8 oz
Sour cream = 8 oz
EP
72
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.1
PY
What do you need to know?
O
C
Read Lesson Information and then find out how much you can
D
remember. Do the Self Check 2.1.2 to know how much you have
learned.
E
EP
Lesson Information
73
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Kinds of pastry
1. Cream puffs a type of light pastry that is filled with whipped cream or a
sweetened cream filling and often topped with chocolate.
2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon
PY
O
C
3. Danish pastry a pastry made of sweetened yeast dough with toppings
such as fruit, nuts, or cheese.
E D
EP
74
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
5. Pie and tart - pastries that consist of two components: the first, relatively thin
pastry (pie) dough, when baked forms a crust (also called pastry shells) that
holds the second, the filling.
PY
6. Croissants - a flaky raised dough. It is like a sweetened cross between a
simple 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. The
downside is that it is technically involved and requires a great deal of work.
O
C
D
Pastry ingredients
E
EP
D
1. All-purpose flour - type of flour used in baking pastries .The gluten content
of this flour provides framework or substance of baked pastries.
2. Lard and vegetable shortening - fats frequently used to make pastry. Butter
and margarine produce 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.
75
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Mixing Techniques Applied for Pies and Pastries:
Stirring - mixing all ingredients together usually with a spoon in a circular
motion.
PY
O
Whisking also known as the whipping method and is usually used for
C
meringue, and for chiffon products.Air is incorporated into such food as
whipping cream and egg whites through very vigorous mixing, usually with an
electric mixer or whisk.
E D
EP
D
76
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Laminating - fat is repeatedly folded into the dough.
Creaming fat and sugar are beaten together until light airy texture.
PY
O
C
Kneading - working with the dough using the heel of hands, accompanied by
pressing, stretching and folding in order to develop its gluten
E D
EP
D
Cut in or cutting in cutting fat into smaller pieces using two knives or
pastry blender to distribute fat in flour until it resembles into coarse meal.
77
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 2.1.2
PY
down, and around motion until they are smooth.
_______________2. Fat is repeatedly folded into the dough.
_______________3. Mixing of fat in dry ingredients by bench scraper or a pastry
blender with a food processor fitted with a steel blade, until
O
finely divided.
_______________4. Flattening the dough out into a sheet in preparation to
shaping to various forms.
C
_______________5. It is known as whipping method and usually used for
meringue and for chiffon products.
D
Activity 2.1.1
D
1. beating
2. creaming
3. folding
4. rolling
5. kneading
6. cutting-in
78
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How well did you perform? Find out by accomplishing
the Scoring Rubric honestly and sincerely. Remember,
it is your learning at stake.
Using the Scoring Rubric below, check the appropriate box that corresponds
to your level of performance in doing each of the given tasks.
PERFORMANCE LEVELS
PY
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
O
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision. C
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
D
PERFORMANCE CHECKLIST 1 2 3 4
Beating - air is introduced into the mixture thru mechanical agitation
E
as in beating eggs.
Creaming - fat and sugar were beaten together until light airy
texture.
EP
79
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?
Read Lesson Information closely and find how much you much you
remember. Perform Self-Check 2.1.3 and find out how much you
have learned.
PY
Lesson Information
O
Measuring Tools
Baking is a precise skill, which calls for the exact measurement of the ingredients
C
to achieve desired outcome. How much of each ingredient to be used can be
determined using few standard measuring tools.
80
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Weighing Scale - used to measure large quantities of ingredients.
For baking purposes, a Dietetic or Spring Form Scale, where small
quantities of ingredients are weighed.
PY
O
C
5. Oven Thermometer - Most oven temperatures vary from top to bottom
and side to side; place an oven thermometer next to food while cooking
to ensure proper temperatures.
E D
EP
81
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
1. Mixing Bowls - comes in various sizes with sloping sides to ease mixing. It can
be made of pottery, glass, metal or plastic. Stainless steel mixing bowls are
best used in baking.
PY
O
C
3. Rotary Egg Beater - It is used for beating eggs or whipping cream manually.
E D
4. Whisk - Most whisks consist of a long, narrow handle with a series of wire
loops joined at the end. Commonly used to whip egg whites into a firm foam
EP
5. Wooden Spoons They are used as mixing spoons. Some cooks prefer to
use wooden spoons because they do not transfer bodily heat as much as
metal spoons. Unlike metal spoons, they can also be safely used without
scratching the bottom of the saucepan.
82
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
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. Mixers come in two major variations, hand mixers and stand
mixers.
PY
Cutting Tools
O
C
All cutting tools work best when they are properly maintained. A sharp tool
not only performs better but is safer to use, because less pressure is required to
cut through the ingredients.
D
1. Chef's or French Knives - are all-purpose knives used for a variety of
chopping, slicing, and mincing tasks.
E
EP
2. Bread Knife - It usually has a serrated edge. This helps cut bread or cake
without crushing it.
D
3. Kitchen Shears - They are used for cutting dried fruits and vegetables fresh
herbs, and cutting pastry.
83
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
4. Grater and Shredder - It is used to grate, shred or slice vegetables, fruits and
cheese.
5. Cookie Cutters - They are used to stamp out individual cookies from rolled
dough. They are made of thin sheet metal or plastic that has been molded or
formed into shapes. The cutting edges must be even and sharp enough to
slice through the dough cleanly.
PY
O
C
6. Dough Cutter It is used to cut dough during scaling. Never pull the dough for
it tears out the gluten strands. It is also called bench scraper.
E D
EP
Miscellaneous Tools
There are still more tools and utensils that are also essential in your kitchen. It
is very important that you have the following basic tools that you will need for baking.
D
These tools are vital for you to have since they make the process more efficient and
easier. Try to keep them in mind all the time so that you will have a guide.
1. Metal Spatula This is also called palette knife. A large spatula is used for
frosting cakes, while small spatula is used to loosen cookies from the pan and
to level the flour.
84
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Rolling Pin - It rolls out, flattens or thins the dough or paste. It may be made of
wood, metal, marble or synthetic materials.
3. Pastry Blender - It cuts fat into pieces to be able to coat it with flour in pie
making
PY
O
C
4. Pastry Wheel - It has a very sharp, round; nickel-plated blade attached to a
handle, the wheel rotates as it is pushed over rolled dough, making long,
smooth continuous cuts.
E D
EP
85
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
7. Wire Cooling Racks - They have feet that raise them above the counter so
that moisture does not collect under cooling baked goods. These racks can
also be used for glazing and confectionery works.
PY
Decorating Tools
O
Cake decorators use edible decorations, such as frosting, and inedible
decorations, such as flowers, plastic figurines and ribbon. Having the proper cake
C
decorating tools can create a big distinction. The process of cake decoration is
enjoyable and helps to express the artistic side in you. The list of decorating tools
will help you create fancy designs on your baked products.
D
1. 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. Piping
tubes can be bought at good stores, or shops selling catering equipment and
E
cake icing centers. They are available in both plastic and metal.
EP
D
86
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 2.1.3
Classify the following tools according to their use. Choose your answer from the
choices below. Write the letter that corresponds to your answer.
A. cutting tool
B. decorating tool
PY
C. miscellaneous tool
D. mixing tool
1. rubber scraper
2. wooden spoon
O
3. bread knife
4. grater and shredder C
5. spatula
6. pastry tip
7. whisk
8. pastry blender
D
9. pastry wheel
10. flour sifter
E
EP
Activity 2.1.2
Crust
1 cups All-purpose flour
cup shortening
6-8 Tbsp cold water
87
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure
1. Cut in fat and flour using pastry blender until ingredients resemble a coarse
meal.
2. Gradually add cold water.
3. Start forming the dough into balls. Do not knead.
4. Flatten the dough with the rolling pin starting from the center to all directions to
maintain its round shape.
5. Transfer the dough/crust in the pie pan. Set aside.
PY
Using the Scoring Rubric below, check the appropriate box that corresponds to your
O
level of performance in doing each of the given task.
PERFORMANCE LEVELS C
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
D
supervision.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
E
PERFORMANCE CHECKLIST 1 2 3 4
88
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?
Read Lesson Information closely then find out how much you can
remember. Perform Self-Check 2.1.4 to find out how much you have
learned.
PY
Lesson Information
O
Preparing and Baking Pies and Pastries
Pastries are one of the most popular dessert and snack foods. Many
C
seasonal fruits go well with a pie crust. Many of our wide range of desserts can fill in
a pastry shell. Buko, banana, mango, pineapple, and egg pies are among the
favorites. Would you like to bake your own pie? Test yourself if you can make a
D
good pie crust. Study carefully the ingredients and procedure in preparing and
baking pastries and pies.
E
The succeeding pages provide recipes for the different types of Pastry
EP
Products. Divide the class into five groups. Select a recipe for the group to
bake. No two groups should do the same recipe. There are enough recipes
for all the groups to choose from.
D
89
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries. Perform the activity below
Activity 2.1.3
Egg Pie
Crust
PY
1 cups All-purpose flour
cup Butter or shortening
6-8 Tbsp cold water
Filling
O
3 Eggs
250 grams Skimmed milk
cup Sugar
2 cup Water
C
1 Tbsp All-purpose flour
tsp Vanilla
D
Procedure
Crust
E
1. Cut in fat and flour using pastry blender until ingredients resemble a coarse
meal.
EP
D
2. Gradually add cold water. Start forming the dough into balls. A few drops of
water may be added if dough will not hold together. Do not knead.
90
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Sprinkle flour lightly on board and rolling pin. Place the dough on the board
and shape into ball with your hands.
4. Roll the dough form the center to edges, releasing pressure near the edge to
PY
keep thickness of the dough even. Roll in all directions to maintain perfect
circle. The dough should be an inch layer than the pie plate.
O
C
E D
5. Roll dough over the rolling pin then unroll over the pie plate. This will prevent
the dough from breaking when transferring from the board to the pie plate. Fit
snugly on the pan. Prick liberally with tines of a fork. Set aside.
EP
D
6. Prepare Filling :
Mix all ingredients thoroughly. Pour in the prepared pie pan. Bake at 350 F
for 30 45 minutes.
91
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How well did you perform? Find out by accomplishing
the Scoring Rubric honestly and sincerely. Remember,
it is your learning that is at stake.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
PY
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
O
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
C
PERFORMANCE CHECKLIST 1 2 3 4
D
Fat and flour were cut in using pastry blender until ingredients
resemble a coarse meal.
E
Board and rolling pin were sprinkled with flour lightly. Dough
was place on the board and shape into ball with hands.
Dough was rolled over the rolling pin then unroll over the pie
plate.
92
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries.
Perform the activity below
Activity 2.1.4
Cream Puff
PY
60 ml milk 1. Bring to boil the first four ingredients
60 ml water (milk, water, butter and sugar).
1/4 cup butter 2. Add all-purpose flour.
1 Tbsp sugar 3. Remove from heat if desired consistency
2-3 pcs eggs is attained.
O
120 g all-purpose 4. When paste is already cooled, add the
flour egg one at a time and mix thoroughly.
5. Spoon the paste in the cookie sheet
C lined with wax paper (Cream puff size
and shape).
6. Bake at 400F for 20 min or until paste is
puff then lower the temp, to 300F
D
continue baking for 20 min. Or until
brown. Set aside.
7. Assemble filling for cream puff
E
10 g cornstarch
1 tsp brandy
Ganache
100 grams chocolate Melt together over low fire.
bar
1 tsp Butter
2-4 Tbsp All-purpose
cream
93
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How well did you perform? Find out by accomplishing
the Scoring Rubric honestly and sincerely. Remember,
it is your learning at stake.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 Advanced - Can perform this skill without supervision and with initiative and
PY
adaptability to problem situations.
3 Proficient - Can perform this skill satisfactorily without assistance or
supervision.
O
2 - Approaching to proficiency- Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic - Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
C
PERFORMANCE CHECKLIST 1 2 3 4
D
Boiled the first four ingredients (milk, water, butter and sugar).
E
94
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries.
Perform the activity below.
Activity 2.1.5
Custard Tart
Quantity Unit Description PROCEDURE
PY
Crust
1 Cup All-purpose flour 1. Cut in flour, shortening and sugar until
Cup butter it forms a corn meal.
1 Tbsp sugar 2. Gradually add cold water and all-
2-4 Tbsp cold water purpose cream.
1 Tbsp All-purpose 3. Form into dough.
O
cream 4. Flatten and arrange to individual tart
molder. Set aside.
Filling
cup evap
C 1. Combine all ingredients for filling.
cup all-purpose 2. Cook over low fire or in a double boiler
cream until thick.
2 pcs egg yolks 3. Pour in a prepared tart molder line with
D
cup sugar crust.
1 drop vanilla 4. Bake at preheated oven for 20-25
minutes.
E
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
95
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
PY
Formed into dough.
O
Filling was cooked over low fire or in a double boiler until thick.
Cooked filling was poured in a prepared tart molder line with
crust.
C
Baked at preheated oven for 20-25 minutes.
Allowed to cool and packed in colored cellophane
E D
Activity 2.1.6
BUKO PIE
D
Use Double Crust Pie. Roll out the half of the dough for lower crust and fit
snugly into the pie plate. Prick and set aside.
FILLING
2 cups slivered young coconut or buko
cup sugar
cup flour
cup coconut water
cup evaporated milk
96
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PROCEDURE
1. Blend ingredients for filling.
2. Cook over slow fire stirring continuously until thick.
3. Pour into prepared pie shell.
4. Top with another half of the pie dough.
5. Bake as directed for double crust pies.
PY
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
O
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
C
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
D
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
E
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
EP
PERFORMANCE CHECKLIST 1 2 3 4
97
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries.
Perform the activity below
Activity 2.1.7
MANGO PIE
INGREDIENTS
PY
*Use Single Pie Crust. Prebake.
FILLING
1 cups milk, evaporated
O
1 cup sugar
cup cornstarch
2 tbsp. water
cup butter
C
3 pieces mangoes, fresh, sliced
cup cold water
D
2 tbsp. gelatin, unflavored
3 tbsp. sugar
E
PROCEDURE
1. Blend and bring to a boil milk and sugar.
EP
7. Suspend gelatin in cold water. Add sugar. Heat until gelatin is dissolved and
pours over pie.
8. Chill until gelatin is set.
98
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given tasks
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
PY
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
O
C
PERFORMANCE CHECKLIST 1 2 3 4
fire.
5. Poured into prebaked shell. Set aside.
6. Prepared mangoes. Arranged on top of the prepared
cream.
D
99
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries.
Perform the activity below.
Activity 2.1.8
Pineapple Pie
PY
Ingredients
1 recipe pastry for a 9 inch double crust
cup white sugar
1 tbsp. cornstarch
1 (20 Oz.) can crushed pineapple with juice
1 tbsp. lemon juice
O
2 tbsp. milk
1 tbsp. white sugar C
Procedure
3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust
and seal. Make a few steam vents in crust, then brush with milk and sprinkle
with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or
EP
at room temperature.
www.allreciped.com/recipe/15903/pineapple-pieiii/
D
100
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
PY
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
O
1. Preheated oven to 425F (220C). C
2. In a medium saucepan combined sugar, cornstarch,
pineapple with juice and lemon juice. Cooked over medium
heat, stirring constantly until thickened, then allowed to boil
for 1 minute.
D
3. Cooled mixture slightly and poured into pastry-lined pie
pan. Covered with top crust and seal. Made a few steam
vents in crust, then brushed with milk and sprinkled with
E
Activity 2.1.9
BOAT TARTS
INGREDIENTS
2 cups all- purpose flour
1 tsp salt
2 tbsp. sugar
cup margarine or butter
1 tsp water
101
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PROCEDURE
1. Sift flour, salt and sugar into a bowl.
2. Add the margarine and cut with a pastry blender until margarine is broken
into fine particles.
3. Sprinkle water, stir and gather mixture to form dough. Chill.
4. Roll out about 1/8 thick.
5. Cut with cutter and fit into boat tart shells.
6. Fill with cashew nut filling. Bake at 350F for 10 minutes or until golden
brown. Makes 24 boat tarts.
PY
the Scoring Rubric honestly and sincerely. Remember
it is your learning that is at stake.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
O
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
C
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
D
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
E
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
EP
PERFORMANCE CHECKLIST 1 2 3 4
1. Sifted flour, salt and sugar into a bowl.
2. Added the margarine and cut with a pastry blender until
D
102
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Scaling Instructions for Baked Pies
PY
Read Lesson Information very well then find out how much you can
O
remember. Then perform Self-Check 1.4 to find out how much you
have learned. C
Lesson Information
D
Baki ng Temperat ures f or Pi es and Past ri es
Not all ovens are of the same kind and type. Check on the quality of oven to
E
be used to ensure its capacity to produce quality pastry products. Heat should be
evenly distributed throughout the compartment. Use the table below as your
EP
103
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.4
Give the oven temperature for baking the different types of Pastry Products.
PY
1. Two crust pies with uncooked
filling
O
prebaked shell
Now you are ready to go on with the ways on how to decorate and
present pastry products!
EP
Prepare a variety of fillings and coating/icing, glazes and decorations for pastry
products according to standard recipes, enterprise standards and/or customer
preferences.
Fill and decorate pastry products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences.
Finish pastry products according to desired product characteristics.
Present baked pastry products according to established standards and
procedures.
104
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing Self-check
2.2.1.
Lesson Information
PY
Variety of Frosting or Icing, Fillings and Glazes Used in Pastries
The easiest way to decorate an ordinary pastry is with coat of glaze. The
simplest option barely 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
O
thickness. We can add a bit of citrus zest, liqueur, and vanilla extract or other
flavoring agent. Other glazes feature extra richness from butter, heavy cream,
chocolate, or caramel. All of the options should be used immediately after they are
C
made and then given a few minutes to set before serving.
Heat 6 tbsp. unsalted butter and cup packed light brown sugar in a
saucepan over medium, stirring, until sugar has dissolved. Add 2 tbsp. of heavy
cream, 1 tsp vanilla extract and tsp. salt brings to a boil. Remove from heat, then
let cool until thickened. This makes about 1 cup.
D
Lemon Glaze
Whisk together 2 cups confectioners sugar with 2 tsp. finely grated lemon
zest and cup lemon juice until smooth. This makes about 1 cup.
Chocolate Glaze
105
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Boiled Icing
Ingredients
2 cups sugar
cup water
tsp cream of tartar
1 tbsp. corn syrup
2 egg whites
Procedure:
PY
2. Bring to boil over low fire until it forms into threadlike consistency.
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. Continue beating until mixture becomes stiff and fluffy.
6. Fills and frost a layer cake using boiled icing.
O
The table below indicates the different kinds of fillings for pies and pastry. It shows
how they are made, their uses and how to store them.
106
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 2.2.1
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 test notebook.
____ 1. Bring to boil over low fire until it forms into a threadlike consistency.
____ 3. On a separate bowl, beat together egg whites and cream of tartar until stiff.
PY
____ 4. Pour hot syrup to beaten egg whites gradually.
O
C
What do you need to know?
E D
Read Lesson Information closely and find out how much you can
remember. Perform Self-Check 2.2 to find out how much you have
EP
learned.
Lesson Information
D
Syrup
107
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Flavored simple syrup is used to moisten some pastries. Flavorings maybe
extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold,
because flavor maybe lost if they are added to hot syrup. Syrups may also be
flavored by boiling them with lemon or orange rind.
Pastry Cream
PY
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.
O
Custards
C
E D
It consists of milk, sugar, eggs and flavorings. Whole eggs are used for
EP
Nut Garnish
108
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Rules for Garnishing Pastry Products
PY
Sample of Pastry Products Presentations
O
C
D
Peach Cream Pie Butterflies and Bow Tie Pastries
E
EP
D
Tartlet
109
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 2.2.2
PY
What do you need to know?
O
Read Lesson Information closely then find out how much you can
C
remember. Perform Self-Check 2.2.3 to find out how much you have
learned.
D
Lesson Information
E
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.
D
110
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 2.2.3
Identify what is being described in the sentences below. Write your answer on
your test notebook.
PY
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.
O
LO3: Store Pastry Products
C
Store pastry products according to established standards and procedures.
Select packaging appropriate for the preservation of product freshness and
eating characteristics.
D
Lesson Information
E
The table below indicates the proper way of storing pastries and where to store
them:
D
111
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Storing Pastry Products
As many pastry products contain egg and dairy products, they present a
potential health hazard if not stored properly. Remember: proper storage means that
pastries must be covered with plastic or placed in a box before storing.
The custard filling of tart and pies contain protein which provides food for
bacteria. If the custard (crme caramel or trifle) is not heated and cooled
PY
properly and quickly, bacteria that are present in the custard can grow
quickly to dangerous numbers.
Pastry products that are not required for immediate consumption must be
cooled rapidly and stored in the refrigerator until required.
O
If milk and cream are used, like in custards, they must not be left to stand at room
temperature for any length of time. They should be kept in the refrigerator until
C
the last possible moment to prevent the risk of food poisoning.
Pastries are best consumed while fresh, but most keep longer when
refrigerated, and some can even be frozen.
Pastry dough may be frozen up to six months.
D
Unbaked pies will last about four months in the freezer, while baked berry pies
can be frozen for six to eight months.
This lesson describes the skills and knowledge required to package and label
pastry products for storage and transportation. It requires the ability to correct
packaging materials. The main objective of packaging is to keep pastry products in
good condition until it is sold and consumed. Correct packaging is essential to
achieve these objectives.
112
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Definition of Packaging
Packaging refers to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the consumer.
Several factors are taken into consideration when designing an appropriate
packaging for goods, such as the size, shape, durability, space, and cost.
It plays a significant role especially when dealing with pastry products. Packaging
helps prolong its shelf life by preventing mechanical damage. It also helps in the
retention of the nutritive value of pastry products.
PY
Protect from loss of moisture and any foreign odor contaminations
Protect from foreign body infestation.
Legal compliance for values and ingredients for consumers
Advertisement
O
Packaging Materials for Storing Pastries
1. Plastic container - Plastics are extremely useful as they can be made either
C
soft or hard forms, as sheets or containers, and with different thickness, light
resistance, and flexibility.
2. Plastic/cellophane Transparent or colored plastic is usually used for
packaging tarts, pies and other types of pastries.
D
3. Aluminum foil
4. Paper/boxes
E
113
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in packaging pastries.
Perform the activity below.
Activity 3.3.1
Prepare pastry products. Choose your own pastry recipe. Prepare all the needed
materials and ingredients. Perform actual preparation, presentation, packaging and
storing. Evaluate your output and performance using the rubric below.
PERFORMANCE LEVELS
PY
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
O
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
C
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
D
Dimension Performance Level
Very Needs
Excellent Satisfactory Satisfactory Improvement Points
E
Application of
procedures
Safety work
habits
Completeness of
D
task
Time
management
114
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much have you learned?
Post-assessment
Read and analyze the statements carefully. Choose the best answer and write the
letter only in your answer sheet.
PY
B. flour
C. salt
D. water
O
A. brown sugar
B. confectioners sugar
C. granulated sugar C
D. refined sugar
3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
D
A. baking powder
B. flour
C. shortening
E
D. sugar
4. Which of the baked goods are usually made of dough or have a crust made
EP
115
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
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 pastries
D. pie and tart
PY
9. How many cups are there in one gallon?
A. 3
B. 5
C. 10
O
D. 16
2
D. 3 cup sweet milk plus 1 tbsp. water
12. What is the best substitute for two cups of pastry flour?
A. 1 cup sifted all-purpose flour
B. 1 cup sifted all-purpose flour plus 23 cup cake flour
C. 1 cup minus 1 tbsp. sifted all-purpose flour
D
13. It is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using a circular motion.
A. beating
B. creaming
C. folding
D. stirring
116
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
14. It 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. stirring
D. folding
PY
16. Which is a rich pastry filled with custard or fruit?
A. cream puff
B. Danish pastry
C. French pastries
D. pie and tart
O
17. What mixing technique in baking is usually used for meringue and for chiffon
products?
A. blending
B. folding
C
C. kneading
D. whisking
D
18. What do you call the process of putting product into containers for easy
distribution?
A. labeling
E
B. packaging
C. storing
D. wrapping
EP
D. chill packaging
20. What storing technique is used to draw, fold, and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping
117
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
GENERALIZATION
PY
This will prepare you to move on to the next
lessons to gain important skills in preparing pastry
products.
O
C
E D
EP
D
118
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter 3
PY
Overview
O
commonly baked products. Cakes are usually eaten during
special occasions such as birthdays, weddings,
anniversaries, and other celebrations. They are sweet,
C
made from a combination of liquid batters, and with high fat
and sugar contents. After baking, they are often decorated.
They can be of different shapes and sizes, and decorated
with a variety of toppings like fruit, candy, and frosting.
D
Tortes, on the other hand, are a type of cake that use
higher quality ingredients, which generally makes them
E
119
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Definition of Terms
PY
such as water, milk or eggs used to prepare various foods
O
Boiled icing sugar and egg white icing for cakes; Sugar is first cooked on
the stovetop to form syrup, and then the hot syrup is beaten
into whipped egg whites. As the mixture is beaten it becomes
C
smooth, fluffy, and glossy.
Chiffon cake light cake made following the chiffon method cake mixing
method involving the folding
Choux pastry or pte choux light pastry dough for making profiteroles,
croquembouche and clairs
120
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Confectioners sugar sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking
Creaming method mixing method that begins with the blending of fat and sugar;
used for cakes, cookies and similar items
PY
Filling Edible mixture used to fill pastries, sandwiches, or cakes
Filling, coating, topping quantity of material that fills or is used to fill something, or
is used to coat, or is used to design the top of food
O
Foaming Continuously beat egg white to incorporate air until it becomes
light and fluffy.
Fondant type of icing made of boiled sugar syrup that is agitated so that
C
it would crystallize into a mass of extremely small white
crystals.
Gateau, torte rich cake, typically one containing layers of cream or fruit.
Genoise sponge cake made by whipping whole eggs with sugar and
folding in flour and sometimes, melted butter.
D
Gum paste type of sugar paste or pastillage made from vegetable gum.
Pre-heat heat the oven prior to baking to achieve the required heat
121
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Scrape to remove sticky ingredients from the side of the
mixing bowl.
Sponge cake type of cake made by whipping eggs and sugar to a foam,
then folding in flour
PY
Tortes German for various types of cakes, usually layer cakes
Turntable pedestal with a flat, rotating top used for holding cakes while
they are being decorated
O
Whip to beat rapidly and continuously to aid incorporation of air as in
whipping egg whites to make meringue and in cream.
C
E D
EP
D
122
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?
Pre-assessment
Let us determine how much you already know about preparing and
presenting gateau, tortes and cakes. Take this test.
PY
Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.
O
A. baking
B. broiling
C. grilling
D. stewing
C
2. It refers to fine white flour made from soft wheat which contains 7-9%
protein.
D
A. all-purpose flour
B. bread flour
E
C. cake flour
D. pastry flour
EP
D. sponge cake
4. Which refers to getting the right number of serving from a recipe and
serving the right amount?
A. mark-up
B. portion control
C. weight
D. yield
123
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
5. Which refers to a method of dividing cake into uniform pieces before
serving?
A. counting
B. cutting
C. measuring
D. weighing
PY
7. What sweet soluble organic compound belongs to the carbohydrate group
of foods?
A. flour
O
B. milk
C. shortening
D. sugar
C
8. This very fine sugar dissolves faster and is perfect for making meringue.
A. caster sugar
D
B. confectioners sugar
C. granulated sugar
D. white sugar
E
A. caster sugar
B. confectioners sugar
C. granulated sugar
D. white sugar
D
124
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
11. It refers to heating the oven to attain the required baking temperature
before baking.
A. baking
B. proofing
C. preheating
D. broiling
PY
D. unshortened cake
O
C. foam type cake
D. unshortened cake
C
14. Which contains less than 5% fats?
A. batter type cake
D
B. chiffon
C. foam type cake
D. unshortened cake
E
15. What coating is applied to food to make the food shiny or glossy?
EP
A. custard
B. ganache
C. glaze
D. syrup
D
16. Which is a kind of icing that is made out of butter and/or shortening
blended with confectioners sugar or sugar syrup?
A. butter cream
B. custard
C. ganache
D. syrup
125
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
17. Which is a rich cream made of chocolate and heavy cream?
A. butter cream
B. custard
C. ganache
D. syrup
PY
19. What type of icing is made of boiled sugar syrup so that it would
crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
O
C. filling
D. fondant C
20. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
D
C. 5 days
D. 6 days
E
EP
D
126
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson 3: PREPARE AND PRESENT GATEAUX, TORTES, AND
CAKES
EXPECTED OUTCOMES:
PY
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes
Read Lesson Information closely then find out how much you can
remember. Find out how much you can learn by doing Self-Check 3.1.
127
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
Dry Ingredients
1. Flour
Sift the flour to remove lumps and scoop it to fill the measuring cup until it
overflows. Do not shake the measuring cup but level the flour with a spatula
PY
or the edge of a knife.
O
3. Powdered Milk
Remove the lumps by stirring. Scoop lightly to fill the measuring cup
C
without shaking until it overflows. Use the spatula or the straight edge of a
knife to level the measurement.
4. White Sugar
D
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop
the sugar until it overflows. Do not shake the measuring cup but level the
sugar with a spatula or the edge of a knife.
E
5. Brown Sugar
Roll out the lumps, remove the dirt and pack into the measuring cup until
EP
the sugar follows the shape of the cup when inverted. When removed from the
measuring cup, the brown sugar will be molded into the shape of the cup if
packed properly.
D
Liquid Ingredients
A liquid measuring cup is used to measure large quantities of liquids. Set the
cup on a level surface. Never lift the cup while pouring the liquid. Read the scale
from the side of the cup.
Solid Fats
Fill the measuring cup with shortening and press down until it is full. Level the
fat with the spatula or the edge of a knife.
128
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much did you learn?
Self-Check
Self-Check 1.1 3.1.1
Match column A with the appropriate words in column B. Choose the letter of the
correct answer and write it on your answer sheet.
PY
A B
O
the spatula or the edge of a knife
129
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in measuring ingredients.
Perform activity below.
Activity 3.1.1
Group yourselves into five. Assign a leader for each group. With the use of standard
measuring tools, practice the proper way of measuring ingredients following the
steps given. Leader must check/monitor the performance of each member. Repeat
PY
the steps until all members can measure all the ingredients properly. After the
activity, accomplish the Scoring Rubrics/Checklist provided below.
O
the Scoring Rubric honestly and sincerely. Remember
it is your learning that is at stake.
C
PERFORMANCE LEVELS
D
4 - Can perform this skill without supervision and with initiative and adaptability to
problem situations.
E
supervision.
1 - Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
D
130
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PERFORMANCE CHECKLIST 1 2 3 4
Flour
Sifted the flour to remove lumps and scooped it to fill the
measuring. Leveled the flour with a spatula or the edge of a
knife.
Baking Powder/Baking Soda
Removed the lumps by stirring. Dipped the measuring spoon
into the powder or scoop the baking powder or baking soda,
then leveled it off with a spatula.
Powdered Milk
Removed the lumps by stirring. Scooped lightly to fill the
measuring cup without shaking until it overflows. Used the
spatula or the straight edge of a knife to level the measurement.
PY
Sugar
Filled the measuring cup or scooped the sugar until it overflows.
Did not shake the measuring cup but leveled the sugar with a
spatula or the edge of a knife.
O
Brown Sugar
Rolled out the lumps, removed the dirt and packed into the
measuring cup until the sugar follows the shape of the cup when
inverted. When removed from the measuring cup, the brown
C
sugar will be molded into the shape of the cup if packed
properly.
Solid Fats
Filled the measuring cup with the shortening while pressing until
D
it is full. Leveled the fat with the spatula or the edge of a knife.
E
Lesson Information
D
131
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size
PY
Cake Cutting Guide
O
C
E D
EP
D
Measuring - a method of portioning food on the serving line that involves the
use of scoops or ladles
132
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Counting - name or list (the units of a group or collection) one by one in
order to determine the total number
PY
O
How much did you learn?
C
Self-Check
Self-Check 1.23.1.2
D
Identify what is described in the sentences below. Write your answer on your answer
sheet.
1. Getting the right number of servings from a recipe and serving the right
E
amount
2. Method of dividing food into uniform pieces before it is placed on the serving
line
EP
3. Method of portioning food on the serving line that involves the use of scoops,
or ladles
4. Method performed using a food scale
5. Naming or listing (the units of a group or collection) one by one in order to
determine the total number
D
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing Self-
Check 3.1.3.
133
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
Cake Ingredients
1. Cake Flour
Cake Flour is a finely ground meal obtained by grinding and milling cereal
grains. It contains 7-9% protein content and is made from soft wheat flour. It is good
for making cakes and cookies where a tender and delicate texture is desired.
2. Sugar
PY
Effects of Sugar in Baking
Makes the color of the crust brown or richer
This is due to the Maillard reaction. It is a chemical reaction wherein
protein and sugar react together when subjected to high temperature.
O
Improves the nutritional value, flavor and aroma of the product.
Sugar has the most pronounced effect on flavor where it sweetens the
product.
C
Makes the cakes tender.
D
In cakes, the heat of baking causes the starch in flour to absorb liquid and
swell. This process is called gelatinization. As more liquid is absorbed by
E
the starch, the batter goes from a fluid to a solid state. Sugar acts to slow
gelatinization by competing with the starch for liquid. By absorbing part of
the liquid, sugar maintains the viscosity of the batter. As a result, the
EP
temperature at which the cake sets (turning from liquid to solid state) is
delayed until the optimum amount of gases are produced by the
leavening agents. Carbon dioxide, air and steam produced from
leavening agents, heated water, and air become entrapped and expand in
the air cells. The result is a fine, uniformly-grained cake with a soft,
D
134
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
sugar helps promote lightness by incorporating air into the shortening. Air
is trapped on the face of sugars irregular crystals. When sugar is mixed
with shortening, this air becomes incorporated as very small air cells.
During baking, these air cells expand when filled with carbon dioxide and
other gases from the leavening agent.
PY
3. Eggs
O
when the protein of an egg coagulates when heated.
Binding agent. The coagulation of protein and the viscosity of uncooked
eggs are why eggs are used as binding agents. They are used as a
C
coating to hold crumbs together for crust formation on breaded foods.
Coagulation increases the rigidity of cell walls and of crusts in different
types of dough and batter.
Emulsifying agent. Lipoproteins which are present in yolk make it
D
valuable as an emulsifying agent.
Leavening agent. The surface activity of the proteins of egg also make
E
the egg valuable in the production of a film that holds air which may be
used to aid in the leavening of various food mixtures. The air beaten into
EP
the egg does the leavening but the characteristics of the egg make it
possible for the air to be held in a product.
Color. The yolk provides a desirable yellow color which renders the cake
a rich appearance.
Richness. The fat and other solids present in the eggs increase the fat
D
135
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
4. Shortening
5. Leavening Agent
PY
6. Liquid Ingredients
O
How much did you learn?
Self-Check 3.1.3
C
Self-Check 1.3
Match the definitions in Column A with the terms in Column B. Write your answer on
D
your answer sheet.
A B
E
products.
D. Made from hydrogenated vegetable oil. It contains
80-85 percent fat and 10-15 percent water.
E. Gases that cause the batter to rise. It also increases
tenderness when any fat is added to a flour mixture.
Read Lesson Information closely then find out how much you
can remember. Find out how much you have learned by doing
Self-Check 3.1.4.
136
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
sheetsh
PY
Layer Cake 350 -375 177-190 20 to 35
O
Philippine Home Economics Baking Basics by Nancy Cameros Gonzales
Classifications of Cakes
E
137
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Baking Tools and Equipment
PY
ingredients.
O
Rubber scraper is a flat tool used
to scrape any mixture and collect
C every bit of the mixture out of a
bowl.
138
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Measuring spoons are a set of
spoons with amount indicated in
the handle used in measuring
small amounts of ingrediets less
than cup.
PY
O
Smart scale is a device used in
C measuring ingredients.
E D
139
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Cake pan is a container used in
baking cakes.
PY
O
Can openers are used in opening
canned ingredients like milk.
C
E D
EP
140
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Refrigerator and Cooler are
appliances used for cooling cakes.
PY
O
C Rotary egg beater is a handled
device used in beating eggs,
cream and other liquids.
E D
EP
141
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Blender is a device used in
blending or mixing ingredients
thoroughly.
PY
container primarily used in baking
angel food cake.
O
C
Angel food cake knife is a tool
used in cutting angel food cake.
E D
EP
142
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
A mixer is a kitchen tool used for
stirring, whisking or beating.
PY
Pastry brush is also known as
basting brush similar to a small
paint brush and is used to spread
butter, oil or glaze on food and for
O
coating baking pans with grease
C or shortening.
D
Cooling rack is a layered tool
made of wires with short legs used
E
143
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Mixing methods used for cakes
PY
2. Place the butter or shortening in the mixing bowl. With the paddle
attachment, beat the fat slowly, until it is smooth and creamy.
3. Add the sugar; cream the mixture at moderate speed until the mixture is light
and fluffy. This will take about 8 to 10 minutes.
O
C
E D
Some bakers prefer to add the salt and flavorings with the sugar to
EP
4. Add the eggs a little at a time, after each addition, beat until the eggs are
D
absorbed before adding more. After the eggs are beaten in, mix until light
and fluffy. This step will take about 5 minutes.
144
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
5. Scrape down the sides of the bowl to ensure even mixing.
6. Add the sifted dry ingredients (including the spices), alternating with the
liquids. The reason for adding dry and liquid ingredients alternately is the
batter may not absorb all the liquid unless some of the flour is present.
PY
B. Two-Stage Method
O
The two-stage mixing method is a little simpler than the creaming method,
and it produces a smooth batter that bakes up into a fine-grained, moist cake. The
name originated from the practice of adding the liquids are added in two stages. The
C
first step in making high-ratio cakes is to blend the flour and other dry ingredients
with shortening. When this mixture is smooth, the liquids (including eggs) are added
in stages.
D
Throughout this procedure, it is important to follow two rules
1. Mix at low speed and observe correct mixing times. This is important to
E
the bottom and sides of the bowl, making scraping down difficult. Mix at low speed
until the dry ingredients are moistened, to prevent dry flour from being thrown from
the bowl. Mix for a period at high speed, followed by a period at medium speed, to
properly develop air cells and create a smooth, fine-textured batter.
1. Scale all ingredients accurately. Have all ingredients at room temperature.
2. Combine all liquid ingredients, including high-ratio liquid shortening, in the
mixing bowl.
145
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.
4. With the paddle attachment, mix at low speed for 30 seconds until the dry
ingredients are moistened. (The purpose of mixing slowly until the dry
PY
ingredients are moistened is to keep them from being thrown out of the bowl).
O
C
5. Mix at high speed for 4 minutes. Stop the machine and scrape down the bowl
and beater. Mix at medium speed for 3 minutes.
E D
EP
D. Flour-Batter Method
D
The flour-batter method is used for only a few specialty items. It produces a
fine-textured cake, but there may be some toughening due to the development of
gluten. Flour-batter cakes include those made with either emulsified shortening or
butter or both.
146
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Whip the sugar and eggs together until thick and light. Add liquid flavoring
ingredients, such as vanilla.
4. Combine the flour-fat mixture and the sugar-egg mixture and mix until
smooth.
5. Gradually add water or milk (if any) and mix smooth.
E. Sponge Methods
PY
Sponge cake batter is made in two basic steps:
1. Eggs and sugar are whipped to a thick foam, and
2. Sifted flour is folded in.
O
Plain Sponge Method
3. With a wire whip or the whip attachment of a mixer, beat the eggs at high
speed until they are very light and thick. This may take as long as 10 to
15minutes if the quantity is large.
147
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PY
4. If any liquid (water, milk, liquid flavoring) is included, add it now. Either whip it
in, in a steady stream, or stir it in, as indicated in the recipe.
5. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam.
Many bakers do this by hand, even for large batches. Fold gently until all the
O
flour is blended in. If any other dry ingredients are used, such as cornstarch
or baking powder, sift them first with the flour.
C
E D
EP
6. Immediately pan and bake the batter. Delays will cause loss of volume.
food method should be whipped until they form soft, not stiff, peaks. Over whipped
whites lose their capability to expand and to leave the cake. This is because the
protein network in stiffly beaten whites has already stretched as far as it can. If the
whites are whipped to soft peaks instead, they can stretch more during baking,
allowing the cake to rise.
148
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Sift the flour with half the sugar. This step helps the flour mix more evenly
with the foam.
3. Using the whip attachment beat the egg whites until they form soft peaks.
Add salt and cream of tartar near the beginning of the beating process
PY
4. Gradually beat in the portion of the sugar that was not mixed with the flour.
O
Continue to whip until the egg whites form soft; moist peaks. Do not beat until
stiff. Beat in the flavorings.
C
E D
EP
149
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
6. Deposit the mix in ungreased pans and bake immediately.
F. Chiffon Method
Chiffon cakes and angel food cakes are both based on egg-white foams, but
PY
here the similarities in the mixing methods end. In angel food cakes, a dry flour-
sugar mixture is folded into the egg whites. In the chiffon method, a batter
containing flour, egg yolks, vegetable oil, and water is folded into the whites. Egg
whites for chiffon cakes should be whipped until they are a little firmer than those
O
for angel food cakes, but not so much that they become dry. Chiffon cakes contain
baking powder, so they do not depend on the egg foam for all their leavening.
stream.
While adding the liquids, stop the machine several times to scrape down the
EP
bowl and the beater. Mix until smooth, but do not over mix.
D
4. Whip the egg whites until they form soft peaks. Add the cream of tartar and
sugar in a stream and whip to firm, moist peaks.
150
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately deposit the batter in ungreased center tube pans (like angel food
cake pans) or in layer pans with only the bottoms greased and dusted, not the
PY
sides (like sponge layers).
O
creamed with sugar until the mixture is light. However, instead, whipped egg
whites are folded into the batter, as for some sponge cakes.
C
Combination Creaming/Sponge Method Procedure
1. Cream the butter and sugar.
E D
EP
151
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
4. Whip the egg whites and sugar until they form soft peaks, as for angel food
cake.
PY
O
7. Sift the dry ingredients together.
C
E D
152
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
10. Level the top of the batter with a plastic.
PY
O
How much did you learn?
C
Self-Check 3.1.4
D
Match the definition in column A with the terms in column B. Write your answer in
your answer sheet.
E
A B
A. It also called the conventional 1. Sponge Method
method and the standard method
EP
the whites.
D. Butter is creamed with sugar until the 4. Chiffon Method
mixture is light then; whipped egg
whites are folded into the butter. 5. High-fat or Shortened
E. All in one step. It is adding the liquid Cakes
ingredients to the bowl first.
Read Lesson Information closely then find out how much you
can remember. Find out how much you have learned by doing
Self-check 3.1.5.
153
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
PY
burn and will produce a very brown crust.
6. Measure the ingredients using correct utensils according to the amounts
required in the recipe.
7. Mix the batter or dough when filling pans, makes sure you dont overfill. Fill
O
about 2/3 full to give an allowance for the rising.
8. Bake in the preheated oven. Put the pan at the center rack.
9. Test for doneness. For butter cakes, prick the center of the cake with a
C
toothpick. If it comes out clean then it is done. For chiffon and sponge cakes
press lightly with fingers. If it springs back then it is done. Pies and pastries
are done when the crusts have turned golden brown, crisp and flaky.
10. Cool the baked products. For butter cakes, put the pan on a wire rack and
D
leave to cool for 10 minutes. Afterwards, invert pan to remove the cake and
cool it completely. For sponge and chiffon cakes, invert pans at once in wire
E
Baking guidelines:
1. Preheat oven to desired/prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from
all sides.
D
154
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Other Baking Guidelines
PY
Professional Baking Sixth Edition by WAYNE GISSLEN Chapter 16 p393
O
How much did you learn?
Self-Check 1.5
C
Self-Check 3.1.5
D
Arrange the following steps in baking a cake chronologically, placing 1 for the first
step up to 10 for the final step. Write your answers on your answer sheet.
E
F. Prepare all the utensils needed for measuring, mixing, and baking.
G. Prepare the pan/pans needed; make sure to use the correct pan size.
H. Measure the ingredients using correct utensils according to the amounts
required in the recipe.
I. Pull the pan at the center rack.
J. Cool the baked products.
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
Self-check 3.1.6.
155
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
PY
Crust Too much sugar
Too dark Oven too hot
Too little sugar
Too light
Oven not hot enough
Too much flour or flour too strong
O
Too little liquid
Burst or cracked
Improper mixing
Oven too hot
Soggy
Underbaked
C
Cooling in pans or with not enough ventilation
Wrapping before cool
Too little leavening
D
Too much liquid
Texture
Too much sugar
Dense or heavy
Too much shortening
Oven not hot enough
E
Improper mixing
Too much leavening
Too much shortening
Crumbly Too much sugar
Wrong kind of flour
Improper mixing
D
156
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much did you learn?
Self-Check 3.1.6
Read and analyze the statement concept carefully. Match column A with column B.
Write your answer on your answer sheet.
A B
A. Under baked 1. Too dark
B. Too much flour or flour too 2. Crumbly
PY
strong 3. Soggy
C. Batter spread unevenly; 4. Burst or cracked
uneven oven heat 5. Uneven shape
D. Too much sugar oven too hot
E. Too much leavening; too
O
much shortening
C
Enhance your skills in baking by performing
the following activity.
D
Form a group of five. Divide the work among yourselves as you follow the
recipe given below. After the activity, accomplish the Scoring Rubrics checklist
EP
provided below.
Activity 3.1.2
D
Cake Butter
Ingredients
3 cups cake flour
1 tablespoon baking powder
cup butter or margarine
157
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
1 cups sugar
tsp salt
4 eggs
cup evaporated milk
cup water
1 tsp vanilla
Procedure
1. Sift together flour and baking powder. Set aside
2. Cream butter and sugar. Blend eggs one at a time, until sugar is dissolve
3. In another bowl, combine milk, water and vanilla
4. Add the flour mixture and the milk mixture, starting and ending with flour.
Pour into prepared pan
PY
Baking temperature: 350 Fahrenheit
Baking time: 45 minutes to 1 hour
O
Scoring Rubric honestly and sincerely. Remember it is
our learning that is at stake.
C
Standard Score Sheet Butter Cake
Excellent Very Good Fair Poor
Characteristics (5) Good (4) (3) (2) (1)
D
Outer
1. Shape: Sponge cake-uniform; free
E
size
3. Color: Chiffon cake-uniform golden
brown; Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);
D
158
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking by preparing a
cake roll or Swiss roll using the recipe below.
Activity 3.1.3
PY
O
Ingredients
C
cup cake flour
tsp baking powder
tsp salt
D
4 egg yolks
cup sugar
E
4 egg whites
cup sugar
1 tsp vanilla
EP
3 Tbsp water
1 tsp lemon extract
159
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
6. Cut and fold the flour mixture with the egg white mixture.
7. Pour in rectangular pan line with wax paper.
8. Bake at 300 F at 10 -15 minutes.
9. If done, sprinkle with confectioners sugar and invert.
10. Roll loosely with the help of wax paper or cheese cloth. Allow to cool.
11. Prepare filling/frosting
12. Unroll and fill in with filling.
13. Roll again and place in a half roll pan.
14. Cover and decorate with icing.
15. Place in a half roll box.
PY
2. Alternately add powder sugar and milk.
3. Add lemon extract.
O
it is our learning that is at stake.
rounded top
2. Size: Very lightweight in proportion
size
EP
Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
layer; springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor: Pleasing, delicate; uniform
SCORE:
Comments:
160
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking a cake. Perform
the activity below by preparing a chiffon cake.
Activity 3.1.4
Chiffon Cake
PY
Ingredients
O
1 cup cake flour
cup sugar
1Tbsp baking powder
C
tsp salt
5 egg yolks
6 Tbsp coil
D
6 -7 Tbsp water
1 tsp lemon/ orange/pineapple extract
E
1 tsp vanilla
5 egg whites
cup sugar
EP
Procedure
1. Mix all dry ingredients in a bowl (flour, c sugar, bp, salt).
2. Make a well at the center of dry ingredients.
D
3. Pour in all the liquid ingredients (Egg yolks, water, oil, vanilla, extract).
4. Blend / mix thoroughly dry and liquid ingredients.
5. Set aside.
6. On a separate bowl, beat egg whites and cream of tartar until stiff. Add c
sugars gradually while beating. Beat until sugar is dissolve.
7. Cut and fold the flour mixture and the egg white mixture until blended.
8. Pour in a prepared baking pan line with parchment paper.
9. Bake at pre-heated oven for 30-45 minutes.
10. Allow to cool.
11. Place on a cake board.
12. Cover with boiled icing.
161
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Boiled icing
4 egg whites
1/2 tsp cream of tartar
2 cup sugar
cup water
2 Tbsp syrup
PY
Boil sugar and water and syrup together over low fire to form a threadlike. Gradually
add to beaten egg whites.
O
the Scoring Rubric honestly and sincerely.
Remember it is our learning that is at stake.
C
Standard Score Sheet For Chiffon Cakes
Excellent Very Good Fair Poor
Characteristics (5) Good (4) (3) (2) (1)
D
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
E
rounded top
2. Size: Very lightweight in proportion
size
EP
Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
layer; springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor: Pleasing, delicate; uniform
SCORE:
Comments:
162
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking a cake.
Perform the activity below by preparing a
chocolate cake.
Activity 3.1.5
Chocolate Cake
PY
O
Ingredients
cup all-purpose flour
1 cup brown sugar
cup cocoa powder
C
1 tsp baking soda
1 tsp salt
D
Procedure:
1. Combine together and make a well at the center and place the liquid
E
ingredients.
2. Blend thoroughly.
3. Pour in a prepared round pan 7 or 8 diameter.
EP
Liquid Ingredients
1 cup buttermilk (1 tbsp. white vinegar + 1 cup fresh milk)
cup oil
D
Icing
1 cup all-purpose cream
cup semisweet chocolate chips
1 tsp instant coffee
Boil all-purpose cream and chocolate until chocolate melt. Add instant coffee.
163
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is our learning that is at stake.
PY
2. Size: Very lightweight in proportion
size
3. Color: Chiffon cake-uniform golden
brown; Sponge cake-light brown
4. Crust: tender, free from spots or
O
moist, shiny appearance (sponge);
cracked on surface (chiffon)
Inside
1. Color: Uniform; characteristics of a
kind of cake
C
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
D
layer; springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
E
Comments:
D
164
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO2. Prepare and used fillings
PY
What do you need to know?
O
Read Lesson Information closely then find out how much you can
C
remember. Find out how much you have learned by doing
Self-check 3.2.1.
D
Lesson Information
E
Types of fillings, coatings and sidings for cakes and its application
There are many cakes. Cakes with fillings always seem to add a little extra to
EP
the treat. While there is a whole range of cake-fillings recipes to choose from is
important that the type of filling you use is stable enough.
Types of Filling
D
There are many cake filling types that can be used. There are some points
that should be taken into consideration when choosing a filling for a cake. Some of
these points are listed below.
Consider the flavor of the cake and be sure that the filling will complement the
cake's flavor.
Take into account the storage of the cake. Do not select a filling that requires
refrigeration when it will not be possible to refrigerate the cake because of its
size.
If the cake will be exposed to warm temperatures, do not choose a filling that
will melt.
165
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
If the cake has to be made a day or so ahead of when it will be eaten, be sure
the filling will hold up for that period of time..
The amount of filling will vary depending on the type of filling, the type of cake,
number of layers, and personal preference.
Custard
PY
containing cornstarch, flour, and egg yolks. Any filling
that contains cornstarch or flour must be brought to a
boil slowly, to prevent scorching and then boiled for at
least a minute to thicken to its fullest. If it is not boiled
long enough, it may thin out when it cools. It can be
O
flavored with many different ingredients but the most
common are vanilla, lemon, and chocolate. A custard
type filling should not be frozen.
C
Fruit
There are many fruits that can be cooked into a
D
filling for cakes that will provide the cake with an extra
special flavor. Some of the common fruits used are
E
166
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Frosting
Many times the same frosting used to frost the
cakes is used for the filling between layers. This is a
great way to add flavor and moistness to the cake.
Some of the common frosting types that are also used
as fillings are butter cream, boiled, cream cheese,
whipped cream, and ganache. Cakes with frosting
fillings should be stored according to the type of
frosting being used
PY
Jelly
Jelly, jam, or preserved can be used to add an
easy fruit flavored filling to a cake. You can add flavor
to the cake without any additional preparation. When
O
using jelly filling on a layer cake, use a piping of
frosting around the edge of the layer to keep the jelly,
jam, or preserves confined and then select your
favorite flavor and spread it on the layer inside the
C
piped frosting. Cakes with this type of filling can be
stored at room temperature for up to 4 days as long as
the frosting can be stored at room temperature. The
filling can be refrigerated if the frosting on the cake
D
calls for it.
E
Whipped Cream
EP
is made.
167
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much did you learn?
Self-Check 3.2.1
Identify what is being described by the sentences below. Write the answer on your
answer sheet.
PY
or sugar syrup, other ingredients may also be added.
2. Shiny coating such as syrup, applied to a food; to make a food shiny or
glossy by coating it with a glaze or by browning it under a broiled or in a hot
oven.
3. Rich cream made of chocolate and heavy cream.
O
4. Edible mixture used to fill pastries, sandwiches, or cakes.
5. Provides a light fluffy filling with a delicate flavour.
C
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
D
Self-check 3.2.2.
E
Lesson Information
EP
Spatula
Filling
Bread knife
Toothpick
Turn table
Pastry brush
2. Prepare all ingredients and note the proper temperature. Cool cake layers
completely before assembling and icing. Icings and fillings should be spread
out and at the correct temperature.
168
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Trim cake layers, if necessary. Remove any ragged edges. Slightly rounded
tops are easily covered by icing, but excessively large bumps may have to be
cut off.
4. Brush all crumbs from cakes. Loose crumbs make icing difficult.
5. Place the bottom layer upside down (to give a flat surface for the filling) on a
cardboard cake circle of the same diameter. Place the cake at the center of a
cake turn table. If a cake circle or turntable is not available, place the cake on
a serving plate; slip sheets of wax paper or parchment under the edges of the
cake to keep the plate clean.
6. Spread filling on the bottom layer, out to the edges. If the filling is different
PY
from the outside frosting, be careful not to spread the filling over the edges.
One way to avoid spilling the filling over the edge is to pipe a row of the icing
used for the cake sides around the edge of the cake layer to form a barrier to
hold the filling inside. Use the proper amount of filling. If applied too heavily,
filling will ooze out when top layer is put in place.
O
7. Place the top layer on the bottom layer, right side up.
8. Ice the cake .If a thin or light icing is used, pour or spread the icing onto the
C
center of the cake. Then spread it to the edges and down the sides with a
spatula. If a heavy icing is used, it may be necessary to spread the sides first,
then place a good quantity of icing at the center of the top and push it to the
edges with the spatula.
E D
For a classic round or rectangular cake, you may want to put two levelled cakes
together, joined with your favorite filling. This adds height and drama to your design.
It's easy to do!
169
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Step 1
Fill a decorating bag with medium consistency icing and use tip 12 or use the coupler
without adding a tip. Start with the bottom layer, leveled side up. Create a dam or
circle of icing just inside the edge of the cake. This will prevent any filling from
PY
seeping out when the next layer is added.
Step 2
O
C
Fill the center with icing, fruit filling or pudding.
D
Step 3
E
EP
Place the next layer on top, making sure it is level. The weight of the layer will cause
D
the circle of icing to expand. Place the top layer, leveled side down, so the top of the
cake is perfectly smooth and level.
170
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much did you learn?
Self-Check 3.2.2
Arrange the steps in the proper sequence of assembling a layer cake. Write the
correct answer on your answer sheet.
1. Place the bottom layer upside down on a cardboard cake circle of the same
PY
diameter.
2. Have all ingredients prepared and at the proper temperature.
3. Assemble all tools and equipment and have them ready.
4. Trim cake layers, if necessary.
O
5. Brush all crumbs from cakes.
6. Spread filling on the bottom layer, out to the edges.
7. Place the top layer on the bottom layer, right side up
8. Ice the cake.
C
D
Enhance your skills in applying filling
for layer cake. Perform the activity
E
below
Activity 3.2.1
EP
Prepare a boiled icing using the given recipe on layered cake. Practice and enhance
your skill on applying filling in a layer cake following the steps on a round Styrofoam.
D
Try as many times as you can until you perfect the task.
171
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 3. Decorate Cakes
Decorate sponges and cakes suited to the product and occasion and in
accordance with standard recipes and enterprise practices.
Use suitable icings and decorations according to standard recipes and/or
enterprise standards and customers preferences.
PY
Read Lesson Information very well then find out how much you
O
can remember . Find out how much you have learned by doing
Self-Check 3.3.1. C
Icing and Frosting
Meaning of Icing
D
Icing is a sweet coating made of sugar, butter, water, and egg whites or milk;
It is often flavored and cooked and used to cover or decorate baked goods, such
E
as cakes or cookies.
Here are the most popular kinds of cake icing that you can use to finish your cakes.
1. Butter Cream
Butter cream is made of sifted powdered sugar, milk and superior butter. The
D
quality of butter used will reflect on the appearance, consistency and taste of your
butter cream frosting.
Children love this type of frosting and are one of the most common types
used in cake decorating and the secret is whipping up the butter at the right
temperature. Also, since this type of cake icing melts easily in hot weather, the
finished cake must be chilled prior to serving to prevent the butter cream frosting
from losing its stiffness.
172
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Whipped Cream
This type of cake icing is achieved using cold heavy whipping cream and
sugar. Some would advise you to use powdered sugar but ordinary granulated
sugar would work just as well.
You can also add your preferred extract or flavoring to match your cake's
flavor. This is a favorite among those who love a light and easy-to-make frosting
on their cake.
3. Royal Icing
This type of cake icing dries into a hard outer shell. It is also one of the
easiest to dye with edible colorings. There are two ways to make this type of
frosting: using egg whites (like a meringue icing) and powdered sugar or by using
PY
meringue powder in place of egg whites.
This type of icing is also used to "flood" or color sugar cookies by adding a bit
more water to make it pourable. The baker then uses different cake decorating
tools to draw features on plain biscuits or cookies.
O
4. Cream Cheese Frosting
Cream cheese frosting is made with part butter cream frosting and a good
C
quality cream cheese. This type of frosting is usually perfect for carrot cakes, red
velvet cakes and as a filling for doughnuts and cupcakes because of its
consistency.
It is a bit heavier to spread than most types of cake icing. Some would even
D
put cream cheese frosting on their bread as a standalone spread!
E
5. Meringue
The basic ingredients for this frosting are egg whites, cold water and
EP
granulated sugar and are one of the most common types of cake icing. It is light
and fluffy because air is introduced into the egg mixture to create a stiff
consistency.
6. Fondant
D
173
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
7. Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icings to make.
Watch my video tutorial how to prepare chocolate ganache.
Self-Check 3.3.1
PY
Identify the type of icing being described by the sentences below. Write the correct
answer on your answer sheet.
O
1. The easiest cake icing to make
2. Frosting is part butter and good quality cheese
C
3. Type of cake icing that dries into a hard outer shell. It is also one of the
easiest to dye with edible colorings.
4. Made of sifted powdered sugar, milk and superior butter
5. This type of cake icing is achieved using cold heavy whipping cream and
D
sugar.
E
Lesson Information
EP
Cake cardboard
Cake boards come in all different sizes. Use a board that is 1-inch larger
D
than the cake pan. If you dont have cake boards, a kitchen plate would be
just fine.
Turntable
It is used to move cake easily in making frosting and decorating.
Cake decorating knife or Icing spatula
These are round tipped blunt knives that are essential for moving icing
around and smoothing edges. They come in bent and flat. I almost
exclusively use a flat, but the bent come in handy for smoothing the top of
cakes.
174
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure in icing a cake
PY
board or kitchen plate.
O
the center of the cake round.
C
E D
EP
175
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
5. Set aside the butterscotch topped
layer for a moment. Place the
second layer of cake on a piece of
waxed paper on the revolving cake
stand, top side up. Trim the cake
with a serrated knife to even out the
cake round just as you did with the
first layer.
PY
6. Return the butterscotch layer to the
cake stand and carefully place the
second layer, frosting side down, on
top of the butterscotch filling.
O
C
7. Make sure that the top of the cake is
fairly even. Gently push the cake
D
down a bit if one side is higher than
the other. Place a cup of frosting
E
176
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
9. Once the sides have been frosted
and smoothed, clean the icing
spatula once again.
Now your cake is ready for decoration. You can cover the cake with
fondant and go nuts.
PY
Enhance your skills in applying icing on
cake. Perform the activity below.
O
Activity 3.3.1
Prepare a boiled icing using the given recipe above. Using a round Styrofoam,
C
practice and enhance your skill on icing a cake following the given steps above. Try
as many times as you can until you perfect the task.
D
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is our learning that is at stake.
E
EP
PERFORMANCE LEVELS
4 - Can perform this skill without supervision and with initiative and adaptability to
problem situations
D
177
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PERFORMANCE CHECKLIST 1 2 3 4
Start by taping a doily to your cake board, or kitchen
plate. Place on the revolving cake stand.
Center cake on top of the cake board or kitchen plate.
Dollop about 3/4 cup of frosting into the center of the cake
round
Pour about 1/2 cup to 3/4 cup of butterscotch filling into the
center of the iced layer.
Set aside the butterscotch topped layer for a moment.
PY
place the second layer, frosting side down, on top of the
butterscotch filling.
Make sure that the top of the cake is fairly even.
Run the icing spatula under warm running water. Cleaning the
O
knife with warm water will help smooth the icing more easily.
Once the sides have been frosted and smoothed, clean the
icing spatula once again. C
D
LO 4. Present cakes
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
Self-check 4.1.
178
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
PY
a lemon tart goes from a fairly monotone palette to lively and lovely when presented
with the contrast of a violet flower and marbled raspberry coulis.
O
C
2. Combine textures.
D
Adding different textures to the plate adds excitement to the visual appeal of
cake. Different textures excite the senses, giving an anticipatory sense of the taste
pleasures to come.
E
EP
D
179
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
4. Consider the vessel.
It may seem like common sense, but consider the experience of eating the
dessert when you choose the type of plate.
PY
5. Contrast temperatures.
Theres nothing like pairing a slice of perfectly prepared cake with a cool slice
O
of ice cream. Combining temperatures can be a beautiful thing, but your plating does
require some consideration. Do not put your dessert on a hot plate. A slightly chilled
plate may be helpful when plating cold desserts, whereas room temperature will do
C
just fine for most cakes or pies.
E D
EP
6. Let it be dramatic.
Have a little fun with your cake. Employ tricks to add some magic to the
presentation
D
180
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
7. Dont make it too tall or wobbly.
A slice of layer cake looks fantastic standing up on a plate. But if its too tall,
theres a strong chance of it toppling over even on a short journey to where it is
being served.
9. Be consistent.
When plating cakes, be consistent in your design and in serving size. It can
be confusing to see different presentation on each plate, and nobody likes looking
over to the plate across the table and seeing a serving double the size.
PY
Enhance your skills in presenting and
plating a cake. Perform the activity below.
O
Activity 3.4.1C
Collect pictures or videos showing different styles of plating and presenting
a dessert. Note down the characteristics/styles that attracts you most and apply it
D
on your own presentation.
E
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.
D
3 Done creatively and neat enough but no relevance to the given topic.
2 Done simply and neat enough but not so relevant to the given topic.
181
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
PY
dairy products should be refrigerated.
Store under cake cover or large bowl. If a cake has a fluffy cooked frosting,
insert a knife handle under an edge of the cake cover so it isnt airtight. The
frosting can be totally absorbed by the cake when stored in an airtight
container.
O
Freeze unfrosted cakes. For unfrosted butter cakes, cool completely, wrap
in heavy-duty foil and freeze. Foam cakes may be frozen in the pan to
C
prevent crushing. Cover tightly and freeze. Unfrosted cakes may be stored in
the freezer up to 6 months.
cakes in a box or cake container to prevent crushing, then wrap the box in foil
or plastic wrap before freezing. Foam cakes may be filled or frosted with
whipped cream or whipped topping before freezing. Frosted cakes may be
EP
182
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 5. Store Cakes
PY
O
Lesson Information C
Storing Your Cake
Factors which can affect the appearance of your decorated cake:
Sunlight and florescent lighting will alter icing colors. Keep your cake stored
D
in a covered box and out of direct sunlight and florescent lighting.
Humidity can soften royal icing and gum paste decorations. If you live in a
E
climate with high humidity, prepare your royal icing using only pure cane
confectioners sugar (not beet sugar or dextrose), add less liquid and add 1
more teaspoon Meringue Powder to the recipe.
EP
Heat can melt icing and cause decorations to droop. Keep your decorated
cake as cool as possible and stabilize butter cream icing by adding 2
teaspoons Meringue Powder per recipe.
Note: Cakes with thoroughly-dried royal icing decorations should be stored
D
according to the type of icing they are covered with. However, if royal icing
decorations are to be put on a cake that will be frozen, it is recommended that icing
decorations be placed on the cakes after thawing, so that colored decorations won't
bleed from condensation or become soft.
183
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Cake Storage
Plain Butter Cakes, Storage Note:
Single or Multiple Be sure to cover tightly but do not refrigerate. If you do not
Layered Cakes, have a cake keeper, cover the cake with a large inverted
Cake from a Mix bowl, cover it with foil, or store in a large airtight container.
Storage: Store at room temperature for approximately 5
Room Temperature days. Freeze for longer storage, up to 3 months.
Angel Food Cake Storage Note:
Storage: Be sure to cover tightly but do not refrigerate. If you do not
PY
Room Temperature have a cake keeper, cover the cake with a large inverted
bowl or store in a large airtight container. Store at room
temperature for approximately 5 days. Freeze for longer
storage, up to 2 months.
Chiffon Cake Storage Note:
O
Storage: Be sure to cover tightly but do not refrigerate. If you do not
Room Temperature have a cake keeper, cover the cake with a large inverted
bowl or store in a large airtight container. Store at room
C
temperature for approximately 5 days. Freeze for longer
storage, up to 2 months.
Pound Cake Storage Note:
D
Storage: Be sure to cover tightly but do not refrigerate. Wrap airtight
Room Temperature in plastic wrap or in foil unless the recipe indicates
differently. Store at room temperature for approximately 5
E
Note: The information above pertains to cakes that are unfrosted and without any
type of filling. Avoid storing a cake in the refrigerator whenever possible because
refrigeration causes the cake to dry out faster and can affect its flavor. When
adding frosting or a filling, the cake may require refrigeration if they contain
perishable ingredients, such as fresh fruit, whipped cream, meringue type topping,
eggs, or custard.
184
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Frosting / Topping Storage
PY
Room Temperature the refrigerator at least an hour before using so it will
warm to room temperature. It can also be frozen for
extended storage. A decorated cake with buttercream
frosting can be stored at room temperature for up to 3
days. If you want to refrigerate a decorated cake, place it
in the refrigerator unwrapped until the frosting hardens
O
slightly. It can then be loosely covered with plastic.
Buttercream frosting can be frozen.
C
Cream Cheese Storage Note:
Frosting Cream cheese frosting can be stored in the refrigerator for
Storage: up to 2 weeks before using. Cakes frosted with cream
Refrigerated cheese frosting must be stored in the refrigerator. The
D
frosting will firm up when chilled but will soften quickly
when it sits at room temperature. Cream cheese frosting
can be frozen.
E
185
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer
storage. If the cake is going to be frozen, it is best to wait
until the cake is thawed and then add the fresh fruit
topping just before it is going to be served.
Ganache Storage Note:
Storage: Ganache can be stored at room temperature for up to 2
Room Temperature days before using. If storing, be sure to cover the entire
surface of the ganache. Cover with plastic wrap. Press it
down so that it is covering the entire surface completely.
The ganache will need to be warmed again before using.
A cake covered with ganache should be stored at room
PY
temperature. If it is exposed to warm temperatures, it will
begin to soften. A cake topped with ganache can be
frozen but it may lose some of its sheen when thawed.
Glaze and Syrup Storage Note:
Storage: If a glaze will set at room temperature for a while before
O
Room Temperature being used, it should be kept loosely covered and if it
begins to thicken set it in a pan of warm water to help
loosen. A glaze can be frozen but its sheen will not be the
C
same and it will need to be reheated. A cake with a glaze
or syrup coating should not have to be refrigerated unless
the cake has a filling that requires refrigeration. Allow the
glaze to cool and harden completely before covering the
D
cake for storing.
Gum Paste - Sugar Storage Note:
E
186
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The icing may separate slightly but a good stirring will
bring it back to a smooth texture. The royal icing on a
cake does not require refrigeration. If the cake needs to
be covered, the royal icing will be hard so you do not have
to worry about disrupting the decorations.
Filling Storage
Custard Filling Storage Note:
Storage: The custard filling can be stored in the refrigerator for up
PY
Refrigerated to 3 days but is best when used the day it is made. A
custard type filling should not be frozen.
Fresh Fruit Filling Storage Note:
Storage: Fresh fruit can also be added in between the layers of
O
Refrigerated the cake but this type of cake should only be assembled
within a few hours of eating it. The fruit continues to
ripen even when refrigerated and its juices will begin to
C
soak into the cake. If the cake has a cooked fruit filling
that does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer
storage. It is recommended to not freeze a cake with a
D
fresh fruit filling because the fruit may become watering
when thawed.
Frosting Storage Note:
E
Refrigerated
Jelly Fillings Storage Note:
Storage: Cakes with this type of filling can be stored at room
Room Temperature temperature for up to 4 days as long as the frosting can
be stored at room temperature; after 4 days the jelly will
D
187
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How to Wrap, Store, and Keep Cake Fresh
Unfrosted and Un-Cut Cake- Wrap these tightly in plastic, top, sides, and bottoms,
so the plastic is touching the sides of the cake (that is to say, don't just drape the
plastic over the top). Second to this, go for a plastic bag with a "zip-lock" type seal.
Store these wrapped cakes on the counter at room temperature, and they will keep
for about a week before starting to stale. Oil-based cakes tend to keep a day or two
longer than butter-based ones.
Frosted and Un-Cut CakeFrosting acts as plastic wrapper where cakes are
PY
protected from air moisture. Frosted cake can be kept at room temperature for 4-5
days. It should be covered with a cake keeper or an overturned bowl to protect it
from dust, pet hair, and other things in the air.
Cut Cake, Frosted or UnfrostedWhen you cut a cake, moisture begins to escape
O
and cause the cake stale more quickly. To avoid moisture loss, cover the sliced
edges with more frosting or press a piece of plastic wrap directly unto the sliced side
and make sure it sticks. Cut cake keeps for a little less time, about 3-4 days.
C
When to Refrigerate Cakes - Cakes frosted and unfrosted, cut and un-cut, are
perfectly fine at room temperature for several days. Refrigeration is only necessary if
D
your apartment gets very hot during the day (As Parks says, "High moisture + high
sugar + high temp = bacteria feeding frenzy") or if you're making a cake that won't be
served for more than three days, like when baking cake ahead for a party or special
E
occasion.
To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird
EP
fridge smells and to protect it from drying out, and then unwrap it to warm up on the
counter before serving. For frosted cakes, chill the cake uncovered for fifteen
minutes to harden the icing, and then wrap it in plastic wrap.
D
188
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much did you learn?
Self-Check 3.5.1
Complete the table below. List down the items that need to be refrigerated and those
that can be kept in room temperature. Choose the answer from the choices given
below. Write your answer on your answer sheet.
PY
Royal Icing Jelly Fillings
Fresh Fruit Filling Gum Paste - Sugar Paste
Custard Filling
O
C
E D
Activity 3.5.1
EP
Your father Sherwin will be celebrating his 50thbirthday. You will bake a
special cake for him using chosen flavor of your choice. Applying what you have
D
learned in your baking class. Consider this cake your very own recipe and your very
own design. You will also think a name for your cake. Your mother Annie who is an
expert in baking will be observing you all along to know if you are using the right
tools and are doing the right procedures. The rubric below will be the guide in rating
your performance and product.
189
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Standard Score Sheet for Cake
Excellent Very Good Fair Poor
Characteristics (5) Good (4) (3) (2) (1)
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
rounded top
2. Size: Very lightweight in proportion
size
3. Color: Chiffon cake-uniform golden
brown; Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);
PY
cracked on surface (chiffon)
Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
O
layer; springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor: Pleasing, delicate; uniform
C
SCORE:
Comments:
E D
EP
D
190
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much have you learned?
Post-assessment
Read and analyze the statements carefully. Choose the best answer and write the
letter in your answer sheet.
PY
A. leavening
B. liquid
C. shortening
D. sugar
O
2. Which refers to heating the oven to attain the required baking temperature
before baking?
A. baking C
B. broiling
C. pre-heating
D. proofing
5. Which is also known as unshortened cake which contains less than 5% fats?
A. butter type cake
B. chiffon
C. foam type cake
D. shortened cake
191
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
7. It is an icing, made of butter and/or shortening and blended with confectioners
sugar or sugar syrup.
A. butter cream
B. custard
C. ganache
D. syrup
PY
A. butter cream
B. custard
C. ganache
D. syrup
O
10. What type of icing is made out of boiled sugar syrup that is agitated so that it
would crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
C. filling
C
D. fondant
D
11. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
E
C. 5 days
D. 6 days
EP
13. Which is fine white flour made from soft wheat which contains 7-9% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour
192
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
15. Which refers to getting the right number of servings from a recipe and serving
the right amount?
A. mark-up
B. portion control
C. weight
D. yield
16. Which refers to method of dividing cake into uniform pieces before serving?
A. counting
B. cutting
C. measuring
D. weighing
17. What method of portioning is done with the use of food scale?
PY
A. counting
B. cutting
C. measuring
D. weighing
O
18. Which is a sweet soluble organic compound that belongs to the carbohydrate
group of food?
A. flour
B. milk
C. shortening
C
D. sugar
D
19. Which is a very fine sugar which dissolves faster and is perfect for making
meringue?
A. caster sugar
E
B. confectioners sugar
C. granulated sugar
D. white sugar
EP
D. white sugar
193
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
GENERALIZATION:
PY
petit fours and presenting desserts.
O
C
E D
EP
D
194
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter 4
PY
O
Overview
195
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Definition of Technical Terms
PY
Bake to cook food in a dry heat method inside an oven.
O
Beating introducing air into the mixture through mechanical
agitation as in beating eggs
Blend
C
to combine ingredients and produce a homogenous
mixture
D
Boiled icing a sugar and egg white icing for cakes; Sugar is first
cooked on the stovetop to form syrup and then the hot
syrup is beaten into whipped egg whites. As the
E
Caramelized petit four also known as Petit four sec which is usually unfilled
cookies; These have a signature dry, crisp texture from
being baked at a lower temperature for longer periods
of time.
196
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Choux pastry or pte choux a light pastry dough for making cream puff and
clairs.
Confectioners sugar sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking
PY
holds together; thickness or viscosity
Creaming method - mixing method that begins with the blending of fat and
O
sugar; used for cakes, cookies and similar items
197
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Granulated sugar sucrose in a fine crystalline form
Iced petit four iced or decorated tiny cakes covered in fondant or icing
Marzipan petit four a paste made of almonds and sugar that is worked to a
plastic consistency. Its texture allows it to be rolled out
PY
with a rolling pin like dough or modeled into shapes of
fruits
O
Preheat to heat the oven prior to baking to achieve the required
temperature
C
Product an article or substance that is manufactured or refined
for sale
D
Scrape to remove sticky ingredients from the side of the mixing
bowl
E
Turntable pedestal with a flat, rotating top used for holding cakes
while they are being decorated
198
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much do you know?
Pre-assessment
Take this test to determine how much you already know about
preparing and displaying petit fours.
PY
Read and analyze the statement carefully. Choose the best answer and write the
letter only on your answer sheet.
O
B. iced petit four
C. marzipan
D. petit four
C
2. It refers to a petit four decorated/covered with fondant icing.
A. fresh petit four
B. iced petit four
D
C. marzipan
D. petit four
E
C. marzipan
D. petit four
5. Which paste is made of almonds and sugar that is worked to plastic consistency?
A. fresh petit four
B. iced petit four
C. marzipan petit four
D. petit four
199
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
6. Which petit four filling enhances flavor, adds moisture, and binds the product?
A. butter
B. ganache
C. jams
D. meringue
7. Which mixture of chocolate and cream is used as filing for iced petit four?
A. butter
B. ganache
C. jams
D. meringue
PY
A. crunch
B. garnish
C. main item
D. sauce
O
A. crunch
B. garnish
C. main item
D. sauce
C
10. Which component contributes to the moistness of the dessert?
A. crunch
D
B. garnish
C. main item
D. sauce
E
11. Which are added components of dessert that are essential for soft desserts like
custard and ice cream?
EP
A. crunch
B. garnish
C. main item
D. sauce
D
12. It refers to ensuring that the right quantity of food is prepared and served to
customers.
A. markup
B. portion control
C. standard size
D. yield
200
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
13. It is an icing made of butter and or shortening, blended with confectioners
sugar or sugar syrup.
A. butter cream
B. custard
C. ganache
D. syrup
PY
15. Which is an edible mixture used to fill pastries, sandwiches, or cakes?
A. butter cream
B. custard
C. filling
D. ganache
O
16. It is a type of icing made of boiled sugar syrup that is agitated to crystallize it
into a mass of extremely small white crystals.
A. butter cream
B. custard
C
C. filling
D. fondant
D
17. For how many days can a custard filling be refrigerated?
A. 3 days
B. 4 days
E
C. 5 days
D. 6 days
EP
18. Which refer to dry heat cooking that is often done with an oven?
A. baking
B. broiling
C. grilling
D. stewing
D
19. Which fine white flour is made from soft wheat that contains 79% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour
201
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson 4: PREPARE AND DISPLAY PETIT FOUR
EXPECTED OUTCOMES:
PY
LO4. prepare caramelized petit four
LO5. display petit four
LO6. Store petit four
O
LO 1. Prepare iced petit four
C
Prepare, cut and assemble sponges and bases according to standard
recipes and enterprise requirements and practices
Prepare fillings with the required flavors and consistency
D
Prepare fondant icing following required temperature and standard
procedure
Design and use decorations in accordance with establishment standards
E
and procedures
EP
Read Lesson Information carefully closely then find out how much
you can remember. Find out how much you have learned by
performing Activity 4.1.1 and 4.1.2.
202
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
Petit Fours should be small. They are often made into different shapes. They
are delicate, crisp, fresh, attractive, light, and designed to be swallowed in just one or
two mouthfuls.
PY
It is prepared from a variety of ingredients. They are usually small pieces that
have been baked. While the emphasis is on small, non-baked confectionery items
like caramelized and glace fruits, marzipan shapes, or other small sweet delicacies
are also served as Petit Fours.
O
Iced petit four
C
E D
EP
Iced petit four are small, bite-sized cakes with a thin coating of glaze,
typically fondant, which is applied at the end of the production process. Assembled in
large sheets and cut after setting up, petit fours glaze contain thin layers of cake
alternating with jam and/or butter cream. The top of the cake is adorned with a thin
D
layer of marzipan to add flavor, as well as a smooth surface for the glaze to settle on.
Marzipan is made from almond paste, a cooked sugar syrup, and sometimes glucose
and/or egg white. After the cake is cut, it can be enrobed in fondant, or sometimes
dipped in chocolate. Petit fours glazes are typically finished with intricate, stylized
piping.
Cake can be baked in shallow trays then topped with soft topping then cut to
shape desired similar to sponge sheets
203
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Shortbread mixture of flour, fat and sugar, enriched with egg and has a
short eating quality
Pastry puff pastry can make a suitable base for petit fours when a sweet
filling is used.
Sponge baked in thin sheets and layered together with filling which act as an
adhesive to hold the sheets of sponge together.
PY
Activity 4.1.1
O
Assembling and cutting iced petit four base
Things needed C
Sponge sheets (56 mm thick or 3 cm total height when assembled)
Jam strawberry, mango, etc. ( smooth texture )
2 sheets of wax paper
D
Procedure:
1. Lay the first sponge cake on a wax paper.
E
7. Take a third sheet of cake. Turn it over to put the bottom part on top.
8. Press sheets of sponge firmly together.
9. Place tray on top to allow layered cake and jam to bond.
204
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is our learning that is at stake.
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 Approaching to Proficiency. Can perform this skill satisfactorily but requires
PY
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
O
Check the appropriate box that corresponds to your level of performance in doing
each of the given task s using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3 4
C
Laid the first sponge cake on a wax paper.
Pressed firmly.
Took a third sheet of cake and turned it over to put the bottom
part on top.
D
205
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking and preparing iced
petit four bases by performing this activity.
Activity 4.1.2
PY
O
Ingredients
cup butter, softened
cup shortening
C
1 cup sugar
1 tsp vanilla
D
1 cup All-purpose Flour
2 tsp baking powder
E
tsp salt
cup milk
3 egg whites
EP
Glaze
2 lbs confectioners sugar
cup plus 2 tbsp. water
D
Frosting
6 tbsp. butter, softened
2 tbsp. shortening
tsp vanilla extract
3 cups confectioners sugar
3 to 4 tbsp. milk
Gel, liquid or paste food coloring
206
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy.
Beat in vanilla. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk, beating well after each addition. In a small bowl,
beat egg whites until soft peaks form; gently fold into batter.
2. Pour into a greased 9in. square baking pan. Bake at 350F for 20-25 minutes
or until a toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack to cool completely.
3. Cut a thin slice off each side of the cake. Cut into 1 inch square.
4. In a large bowl, combine glaze ingredients. Beat on low speed just until
blended; beat on high until smooth. Apply glaze evenly over tops and sides of
PY
cake squares, allowing excess to drip off. Let dry. Repeat if necessary to
thoroughly coat squares. Let dry completely.
5. For frosting, cream the butter, shortening and vanilla in a small bowl. Beat in
confectioners sugar and enough milk to achieve desired consistency. Place
cup each in two bowls; tint one pink and one green.
O
6. Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill
with pink frosting pipe a rosebud on each petit four. Insert #3 round tip into
another pastry or plastic bag; fill with green frosting. Pipe a leaf under each
C
rose. Yield: 2 dozen (3 cups frosting).
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 -Approaching to Proficiency. Can perform this skill satisfactorily
but requires some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
207
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Check the appropriate box that corresponds to your level of performance by doing
each of the given tasks using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3 4
Butter, shortening and sugar are creamed in bowl until light and
fluffy.
Poured and baked at 350For 2025 minutes.
Cake was thinly slice and were cut into 1 inch square.
Glaze ingredients were combined and beat on low speed just
until blended and smooth.
Butter, shortening and vanilla were creamed well . Beat in
PY
confectioners sugar and enough milk to achieve desired
consistency.
Cut a small hole in the corner of a pastry or plastic bag; inserted
#104 tip. Filled with pink frosting; piped a rosebud on each petit
four.
O
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
Activity 4.1.3.
C
Lesson Information
E D
bind the product. Blend jam until a smooth consistency is attained, making
sure no lumps are present, as they will tear sponge cake.
Butter creams need to be chilled before cutting. Butter creams are flexible
for decorating the tops of petit fours as they can be flavored and easily piped.
However, they can be easily damaged at room temperature.
208
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in on preparing fondant icing
by performing the following activity.
Activity 4.1.3
Fondant Icing
Ingredients
1 tbsp unflavored gelatin
1/2 cup glucose
cup water
2tbsp. shortening
PY
5 cups confectioners sugar
1 tbsp glycerin
2 tsp tylose
Directions
O
1. Dissolve unflavored gelatin to cup of water.
2. Put to low heat and mix cup glucose.
C
3. When the glucose is melted, mix 2 tbsp. shortening and 1 tbsp glycerin.
4. Stir and remove from heat as soon as shortening and glycerin is mixed.
5. ln a separate bowl, mix 5 cups confectioners sugar and 2 tsp tylose.
6. Pour the glucose mixture in the confectioners and tylose mixture and mix well
D
to form dough-like consistency.
7. Knead the fondant into desired form of shape.
E
PERFORMANCE LEVELS
D
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 -- Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
209
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Using the Scoring Rubric above, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE CHECKLIST 1 2 3 4
PY
tylose.
Poured the glucose mixture in the confectioners and tylose
mixture and mixed well to form dough like consistency.
Kneaded the fondant into desired form of shape.
O
C
Read Lesson Information closely then find out how much you can
remember.
D
Lesson Information
E
210
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Summary
Prepare bases
Production of the bases is the easy part.
Sheet bases need to be thin and even across all the area.
Avoid lumps and bumps.
Bases made out of any dry pastry cake or sponge.
Cut to shape
Any shape can be used but wastage needs to be added to the cost of
production.
It is best to use straight lines.
PY
Cut small.
Glazing
Do not prepare glaze too far ahead or it may lose shine, gloss, heat.
The preparation will need to be done again.
O
Product must be dry.
Plenty of workspace is required. C
Decorate to enhance appeal
Plan the decoration.
Avoid very big decorations.
D
Complement the petit fours.
E
Display
Use consistent shape.
Use consistent configuration.
EP
211
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
Activity 4. 2.1
PY
Lesson Information
O
C
E D
EP
Fresh petit fours also called petit fours fraise or fresh are moist, filled with
pastry cream and often topped with fresh fruits miniature clairs, and cream puff.
D
This type of petit four is created with mini pastries. The most common types
of mini pastries are fruit tarts, clairs or cream puffs. Cream puffs and clairs are
filled with butter cream or pastry cream, while fruit tarts are made with custard and
fresh fruits on top. Some fresh petit fours are made with marzipan and look like
truffles. Fresh petit fours are not typically glazed, but some clairs and cream puffs
have a chocolate glaze placed on top to finish them off.
212
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in preparing fresh petit
fours by performing the following activity.
Activity 4.2.1
Paste
60 ml milk
60 ml water
butter, cut into cubes
1 Tbsp sugar
PY
2-3 eggs
120 g All-purpose flour
Procedure:
1. Bring the first four ingredients: milk, water, Butter and sugar to boil.
O
2. Add all-purpose flour.
3. Remove from heat if desired consistency is attained.
C
4. When paste is already cooled, add the egg one at a time. Mix thoroughly.
5. Place the paste in the pastry bag and form the cream puff and clair.
6. Bake at 4000 F for 20 minutes or until paste is puff then lower the temperature,
to 300 0F. Continue baking for 20 minutes or until brown. Set aside.
D
7. Assemble filling for cream puff and clair.
8. Top with powder sugar for cream puff and with ganache for clair.
E
Prepare Filling:
270 ml fresh milk
EP
tsp vanilla
1 egg
50 g sugar
15 g all-purpose flour
D
10 g cornstarch
1 tsp brandy
Mix and cook over low fire stirring constantly until proper consistency is attained.
Allow to cool.
Ganache
100 grams chocolate bar
1 tsp butter
24 Tbsp all-purpose cream
Melt together all ingredients over low fire.
213
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is your learning which is at stake.
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
PY
supervision.
2 Approaching to Proficiency. Can perform this skill satisfactorily
but requires some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
O
assistance and/or supervision.
C
Check the appropriate box that corresponds to your level of performance in doing
each of the given tasks using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3 4
D
Brought the first four ingredients: milk, water, butter and sugar
to boil.
E
When paste was already cooled, added the egg one at a time
and mixed thoroughly.
Placed the paste in the pastry bag and formed the cream puff
D
and clair.
Baked at 4000 F for 20 min or until paste is puff then lower the
temperature to 3000 F. Continued baking for 20 minutes or until
brown. Set aside.
Assembled filling for cream puff and clair.
Topped with powder sugar for cream puff and with ganache for
clair.
214
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 3. Prepare marzipan petit four
PY
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing Activity
O
4.3.1 to 4.3.3.
Lesson Information
C
Prepare and display marzipan based petit fours
D
Marzipan is a sweetened mixture of ground almonds, liquid glucose or egg
whites, corn syrup or sugar syrup and either icing sugar or caster sugar. It is also
E
known as almond paste. Marzipan is a very versatile paste. Petit Fours based on a
marzipan are attractive and popular for their color and appearance and their delicate
EP
pleasing taste.
Category of Marzipan
Procedure:
1. Sift the icing sugar and combine ingredients from group A into a bowl.
2. Add the ingredients from group B and gradually add the warm glucose.
3. Knead until it forms like dough.
4. Wrap tightly.
215
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The marzipan needs to be stored and protected after making it. It will dry and
these dry pieces will have an unpleasant texture should it be incorporated into
the mix.
Modelled Marzipan
Marzipans can be modelled into various fruit, vegetables, animals, and flower
shapes. The most popular items are small marzipan fruits served as petit fours or
candies. To store marzipan, wrap it in a plastic cling wrap and place it in an airtight
container.
PY
Fruits and Flowers
O
C
E D
To make small fruits, divide the paste into equal portions first., Carefully cut
the rectangle into 4 rows of 8 to make 32 equal pieces with a knife. Begin by rolling
EP
each piece between the palms of your hands into around ball that is perfectly smooth
and free of seams and cracks. Then start molding the balls with your fingers into the
shapes of pears, apples, and other fruits. The best way to make realistic looking
fruits is to use real fruits as models. Imitate the shapes of the real fruits as closely as
possible. You can add special effects using ordinary tools or special modelling tools.
D
Let the fruits dry overnight before coloring. Flowers such as carnations and
roses can be used to decorate cakes as well as display pieces.
216
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in preparing marzipan petit
four by performing the following activity.
Activity 4.3.1
Procedure:
1. Roll the ball of marzipan into a strawberry shape with the palms of your hands.
PY
O
C
2. Indent the stem end of the strawberry with an appropriate modelling tool.
E D
EP
3. Roll the strawberry in sugar to simulate the textured surface of the real berry.
D
4. Cut out a leaf shape for the stem end and fasten it in place using an appropriate
modelling tool.
217
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is your learning which is at stake.
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
PY
2 Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
O
Check the appropriate box that corresponds to your level of performance in doing
each of the given task using the Scoring Rubric above.
C
PERFORMANCE CHECKLIST 1 2 3 4
Rolled the ball of marzipan into a strawberry shape with the
D
palms of your hands.
Indented the stem end of the strawberry with an appropriate
modelling tool.
E
Activity 4.3.2
218
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Using a marzipan modelling tool, make an
indentation in the ball to resemble the stem
end of the orange.
PY
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
O
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
C
2 Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
D
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
E
Check the appropriate box that corresponds to your level of performance in doing
each of the given tasks using the Scoring Rubric above,
EP
PERFORMANCE CHECKLIST 1 2 3 4
219
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in making and decorating
marzipan petit fours. Perform activity below.
Activity 4.3.3
PY
O
2. Mold the ball with the tapered end pointing up which will serve as the center of
the flower.
C
D
3. For the petals, roll a log of marzipan and cut equal pieces. Flatten these into
small disks.
E
EP
D
4. Flatten the disks and taper the edges to paper thinness with the back of a spoon
in a circular motion.
220
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
5. Wrap the petal around the base. Leave one edge free so the second petal can be
inserted under it.
PY
O
7. Continue same fashion until the rose is the desired size. Cut the rose from the
base with a sharp knife. C
E D
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
221
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Using the Scoring Rubric in the previous page, check the appropriate box that
corresponds to your level of performance in doing each of the given task.
PERFORMANCE CHECKLIST 1 2 3 4
For the petals, rolled a log of marzipan and cut equal pieces.
Flattened these into small disks.
Flattened the disks and taper the edges to paper thinness with
PY
the back of a spoon in a circular motion.
Wrapped the petal around the base leaving one edge free
so the second petal can be inserted under it.
O
Attached the second petal.
Continued the same fashion until the rose was the desired size.
Cut the rose from the base with a sharp knife.
C
D
Lesson Information
E
EP
222
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 4. Prepare Caramelized Petit Four
Select and coat fresh fruits/fruit segments with pale amber-colored caramel
or glazed or any coating specified by the enterprise.
Fill sandwich dried fruits or nuts with flavored marzipan and coated with pale
amber-colored caramel according to specifications and enterprise standards.
PY
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
O
Activity 4. 4.1.
Lesson Information
C
Selection of fruits and nuts for caramelized petit four
E D
EP
D
Caramelized sugar can be used to coat petit fours before they are served.
Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan.
Any product that is coated with caramel needs to be dried. Strawberry and
grapes can be dipped in caramel but only have a life span of a couple of hours. The
product is best consumed within 30-40 minutes is best.
223
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The main problem here is the moisture from the inside of the fruit weeps out
and the hard caramel falls off of the product. Caramelized nuts and marzipan work
better if the product is dry to carry the caramel better.
PY
Prepare the equipment needed before the making of the caramel.
Having a prepared surface to place the caramel dipped product is also
important.
An oiled surface will allow the caramel to cool and then not bond to the
O
surface.
If hot caramel is placed onto an unprepared surface it will stick to the surface.
The product will then crack when attempting to remove the product from that
surface.
C
Preparation of coating for fruits
Caramel is sugar that is cooked until it reaches a temperature of 156C until it
D
begins to color. The color intensifies as the temperature increases.
Caramel that has reached a temperature of 175C is burnt. It will have the
E
very dark, almost black color and from this point on, it loses sweetness and
becomes bitter.
EP
boils.
When solution reaches boiling point, add 10% liquid glucose of sugar weight.
Stir gently to dissolve glucose.
Skim any scum that rises to the top.
Wash sides of pot down with pastry brush and cold water.
Allow solution to cook until temperature reaches 160C.
Do not stir the solution while it boils as this may cause crystallization to occur.
As solution rises above 160C it will begin to change colour to light amber
color.
224
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
When solution has colored to desired caramel colour, remove from heat and
arrest the cooking process by placing base of pot into cold water.
Leave in cold water until solution stops boiling.
The solution is now ready to use.
Speed and efficiency is needed here because as the solution cools the
caramel becomes thicker and harder to work.
PY
Remove the product from the hot caramel. The caramel covered product
should slide off the fork onto the prepared surface that has been smeared
with oil to prevent sticking.
Allow caramel to cool before removing to paper cup for storage.
O
Some product can be dipped by holding bottom of product and dipping of
the product into hot caramel. Care needs to be taken here as the danger of
C
burning fingers is high.
Hold product above caramel and allow excess to flow back into pot. Sit
product on oiled surface to cool.
D
Safety precautions
Have a bowl of cold water when working with hot caramel.
E
225
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Activity 4.4.1
Research and prepare caramelized petit four of your choice. Your output will
be rated using the Scoring Rubric below.
PY
a. Dish is attractive and appetizing.
b. Dish is pleasing to look at and with good
color combination.
c. Ingredients are cooked just right.
d. Dish has just the right consistency.
O
2. Palatability
a. Dish is delicious.
b. Dish tastes just right.
3. Nutritive value
a. Dish is highly nutritious
C
II. Procedures
D
1. Use of Resources:
a. The learner keeps the working table
orderly while preparing the ingredients.
E
226
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO5. Display Caramelized Petit Four
PY
Read Lesson Information closely then find out how much you can
remember.
Lesson Information
O
C
Displaying caramelized petit fours
Attractive presentation of petit fours catches customers attention.
D
To make it looks more attractive, arrange it neatly.
A neat uncluttered, clean and tidy display is essential.
This greatly affects the visual impact and appreciation of the viewer and will
E
Use of ceramics plates and platters, glass, mirrors, trays is effective in buffet
style service.
The recommended serving is 3 - 4 pieces per plate.
Caramelized petit fours need to be served fresh and in paper containers. This
D
Points to remember
227
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Prepare products
Product should be clean and smooth and no foreign matter is attached.
Prepare marzipan flavor fillings between nuts or insert into dates.
PY
Display caramelized petit fours
Give the normal display characteristics of the product.
Highlight attributes of product.
Show craftsmanship in display.
O
Alternate shapes to improve eye appeal.
Alternate heights to break up profile. C
LO6. Store petit four
Read Lesson Information closely then find out how much you can
remember.
Lesson Information
228
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Caramelized petit four will have a short life span as the caramel is
hydroscopic and attracts moisture from the air. This moisture causes the
sugar to soften and dissolve.
Products such as fruit, grapes and strawberries will ooze moisture from their
internal structure causing the caramel to dislodge from the surface of the fruit.
This is caused by the fact that the moisture just under the surface of the skin
boils, breaking the cellular structure of the fruit and the moisture held inside
seeps through the damaged skin.
90% of petit fours should be stored in cool dry environment for storage.
PY
Maintain maximum eating quality, appearance and freshness
It is a mistake to produce more than can be used in defined periods. It may
be more economically viable to produce large numbers of a certain product.
To maintain freshness petit fours should be finished as needed.
Part processing can be achieved like making shortbread and freezing.
O
Bake as needed which may take space and time in freezer.
The best way to have fresh petit fours is to produce them regularly and as
C
needed.
Protect finished petit four from adverse conditions to maintain structural
integrity by enclosing in food safe containers.
D
Lesson 5: PRESENT DESSERT
E
EXPECTED OUTCOMES:
229
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Overview of Dessert Plating
The art of the plated dessert is a fairly new aspect today. Plating styles have
changed. Gradually, pastry chefs began to shift their focus back to flavor, discovering
that they could create great-looking and great tasting desserts without building
towering constructions.
An important factor in the development of plating styles is the way pastry and
kitchen chefs work together as a team to shape the culinary identity of the restaurant.
Dessert menus are treated as continuations of the dining experience, not simply as
an unrelated sweet course tacked on at the end.
Dessert plating styles are constantly changing and evolving. Thanks to
todays creative pastry chefs.
PY
What do you need to know?
O
C
Read Lesson Information closely then find out how much you can
remember.
D
Lesson Information
E
PLATING DESSERT
EP
Plated dessert presentations or simply plated desserts are desserts that are
served by an establishment such as restaurant, resort, or dessert caf after it is
ordered by a guest and enjoyed on site.
There are four components of a plated dessert: The main item, the dessert
sauces, the crunch component, and the garnish. A plated dessert should have all
of these items, but if it lacks any one of these items except for the main item it can
230
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
still be a plated dessert. It is widely believed that all of the components should be
edible. Many chefs believe that each component should be eaten as well.
PY
3. To make a dessert that is affordable in the terms of the restaurant
This is in terms of both complexity and price. A dessert that is too complex
will put too much stress on the kitchen staff when it needs to be reproduced
and a dessert that is too expensive will never be purchased by the customer.
O
1. The Main Item
C
E D
EP
The main item can be anything such as a slice of pie, a mini tart, a
D
cluster of cookies, custard. It is the actual dessert itself. The product should
weigh between three and five ounces but it is not unusual for it to weigh as
much as 8 ounces. The main item should never be large that is
overwhelming. It should be the main focal point of the dessert presentation.
It should be the main source of flavor for the presentation while the other
components contrast and complement it.
231
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. The Sauce
PY
Plated desserts should have up to two sauces each. Overall the
sauces should not weigh more than one to two ounces with the exception of a
flooded design. Sauce is very important for dry items like pies and cakes
although a sauce can also be added to any dessert. The sauces used should
be about the same consistency. The sauces should be able to hold their
O
own shape. This allows for dessert sauces to be manipulated like paint to
create fun designs. C
3. Crunch Component
E D
EP
D
232
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
4. Garnish
PY
just as much as it should be used tastefully. A garnish that is over used loses
its effect and can ruin a dessert. The most commonly over used garnish is
the mint leaf. Although a mint leaf has a refreshing flavor and adds a color to
desserts, this garnish is very common. A pastry chef should push his
boundaries and use his creativity to find a garnish that works better than a
O
mint leaf.
Portion control
C
Portion control means ensuring that the right quantity of food is prepared and
served every time a customer orders a menu item. Dishes can be served in different
D
profile.
Restaurants can present greater variety while maintaining cost control and
quality. In other words, customers will be consistently satisfied every time they visit.
Here is a picture from Pastrys Best magazine last Nov. 2006 of Alicia
Prescotts coconut cream caramel with pan fried banana bread, mango papaya
piccalilli, and pistachio lime tuiles. Note that the main item is the flan and everything
233
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
seems to draw your eye toward it. Notice all the different shapes used to give the
presentation life and energy.
PY
This is from Grand Finales: The Art of Plated Dessert by Tish Boyle and
Timothy Moriarty. Notice the size of the main item which is a scoop of sorbet
O
compared to the rest of the dessert. While unmistakably stunning, the size of the
main item is a little underwhelming. In truth, this plate is normally used as an
intermezzo or palate refresher and probably does not take much time to make.
C
E D
EP
D
Here is another dessert from Grand Finales: The Art of Plated Dessert by
Tish Boyle and Timothy Moriarty. Notice the chocolate squiggles that give lots of
height to an otherwise flat dessert. Notice how the colors play off of each other so
well but do not overwhelm one another as well. They work together to make the plate
look appetizing.
234
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
l
This is Chef Jim Grahams White Coffee Ice Cream taken from Grand
Finales: The Art of Plated Dessert by Tish Boyle and Timothy Moriarty. It is so simple
PY
and complex at the same time. It features a simple style and a random arrangement
but most of all, it is monochromatic. It isnt all white but shades of white and the
result is a beautiful layer of depth.
O
LO 2. Plan, prepare and present dessert buffet selection or plating
Read the Lesson Information closely then find out how much you
can remember.
D
Lesson Information
Dessert Presentations
There are certain desserts that should be available for display but it depends
on the available facilities.
235
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Plan a dessert display appropriate to the location.
Will it be displayed in a fully equipped commercial kitchen in a five star
location?
Will it be displayed at a tranquil picnic spot by the river 25 kilometres from the
place of production?
If there is no electricity then the possibilty of having ice cream is now greatly
diminshed and chilled cream cakes and desserts will not be on the menu.
Facilities
Electricity
PY
Working space
Ability of the staff in the kitchen
Ability of the staff front of house
O
Quality of the equipment that is given to work with
Preparation of the product can be conducted elsewhere.
C
All these possibilities need to be considered when planning the dessert display.
D
Desirable equipment for display
E
serving platters
sauce jugs
plates
EP
cutlery
napkins
tongs
lifters
refrigerated cooling
D
236
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Choice of Location
Most establishments will be operating out of hotel and restaurant kitchens
with all the required equipment.
Prudent management practices require a complete list of all equipment that
may be required to be taken 'offsite' for when customer desires a function 'by
the river' or in the park.
Complexity of dessert
Some desserts are more complex than others to serve.
Hot souffle needs special consideration and teamwork so it is not desirable to
place on menu for dessert display.
PY
Cold souffle would be a better choice for a dessert display. It will stand at
room temperature for short periods if required.
In summary, always keep in mind these general concepts when planning dessert
presentations.
Every component should have a purpose. Do not add elements merely to
O
make the plate fuller. Limit the items added primarily for decoration.
Components or elements can work together by complementing or by
C
contrasting.
When elements contrast, be sure they balance. For example, when you
balance a rich mousse with a tart fruit sauce, be sure the sauce isnt so tart or
strong flavored that it overwhelms the mousse.
D
It is possible to get carried away with the concept of balance. It is not
necessary to garnish every soft dessert with something crisp or every hot
dessert with something old. Sometimes customers prefer just a plain,
E
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
Activity 5.3.1.
237
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information
Storing desserts
Puff pastry shells, the crisp casings for fresh fruit or pastry cream can be
baked ahead and cooled. They may be left on the baking sheet for protection,
covered with foil and stored in the freezer for up to one week.
PY
Pate a choux or cream puff pastry for eclairs or cream puffs. They can be
stored in rigid airtight containers in the freezer up to five days. Do not store in
the refrigerator because pastry absorbs odors and can be stale quickly.
Baked cream puffs freeze beautifully up to one month when tightly covered.
When filled with ice cream and frozen cream puffs should be made with milk
O
instead of water which freezes more solidly, making the puffs hard and dry.
Classic puff pastry dough can be wrapped in plastic and stored in the
C
refrigerator up to three days. If freezing, overwrap plastic wrapped dough with
foil and freeze up to three months. Thaw in refrigerator 24 hours before
rolling.
D
Avoid odor absorption
stored in the refrigerator up to one week in the freezer up to one month. Allow
to stand at room temperature one hour after removing from freezer or
EP
238
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
areas. In humid or rainy weather, dry them in a 225 degree oven, 20 to 30
minutes longer and use immediately.
Butter cream filled and frosted meringue tortes freeze well up to three days
but taste best at room temperature.
As many desserts contain egg and dairy products, they present a potential
health hazard if not stored properly. Proper storage means cooled desserts must be
covered with plastic or placed in lidded containers before storing in the cool room.
PY
Desserts containing uncooked eggs should be handled with extreme care, as raw
egg is a medium in which dangerous bacteria such as salmonella can thrive. This
means you need to be really careful with food such as chocolate mousse and
uncooked cheesecakes that contain egg whites for aeration.
O
Egg custards contain protein, which provides good food for bacteria. If custards
such as crme caramel or trifle are not heated and cooled properly and quickly,
bacteria that are present in the custard can grow quickly to dangerous numbers.
C
Any dessert that is not required for immediate consumption must be cooled
immediately and stored in the cool room until required.
D
If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65oC. Never leave an egg mixture in a Bain Marie
for any length of time. Any dessert that has been kept hot in the Bain Marie for a
E
EP
If milk and cream are used in desserts such as trifle and custards, they must not
be left to stand at room temperature for any length of time. They should be kept
in the refrigerator until the last possible moment to prevent the risk of food
poisoning.
Many desserts have a limited storage life. Make sure you check with your
supervisor and follow organisational requirements.
239
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Equipment
chiller
freezer
refrigerator
PY
Storage Techniques
Refrigerate to keep cold or cool
Cold Storage the process of storing food by means of refrigeration
Chilling to refrigerate or to reduce the temperature of food
Lesson Information
O
C
Packaging desserts
D
When packaging desserts, there are several things to consider, such as
protection, tampering resistance, and special physical, chemical, or biological needs.
E
The main aim of packaging is to keep the food in good condition until it is sold
EP
and consumed. It should also attract and encourage customers to purchase the
product. Correct packaging is essential to achieve both these objectives.
starting from the time food is packed until its consumption. A good package should
therefore have the following functions:
Provide a barrier against dirt and other contaminants keeping the product
clean.
Prevent losses. For example, packages should be securely closed to
prevent leakage.
Protect food against physical and chemical damage such as the harmful
effects of air, light, insects, and rodents. Each product will have its own
needs.
240
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Provide protection and convenience in handling and transport during
distribution and marketing.
Help the customers identify the food and instruct them how to use it
correctly.
Prevents any wastage such as leakage or deterioration which may occur
during transportation and distribution.
vegetable fiber
PY
papers, newsprint
glass
plastics
O
Vegetable fiber basket
C
E D
These include bamboo, banana, coconut, and cotton fibers. These natural
EP
materials are converted into yarn, string, or cord which will then form the packaging
material. These materials are very flexible, with resistance to tearing, and are
lightweight for handling and transportation. All of these materials are biodegradable
and re-usable because they came from vegetables.
D
Paper
241
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The degree of paper reuse will depend on its former use. Therefore, dirty or
stained paper should be rejected. Newsprint should be used only as a outer wrapper
and should not come into direct contact with food, as the ink used is toxic.
Glass
PY
Glass has many properties which make it a popular choice as a packaging
O
material.
Glass is heavier than many other packaging materials and this may lead
to higher transport costs.
It can be easily fractured, scratched and broken when heated or cooled
D
too quickly.
Potentially serious hazards may arise from glass cracks or fragments in
the food.
242
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Plastics
PY
The use of various plastics for containing and wrapping food depends on what
is available. Plastics are extremely useful as they can be made in either soft or hard
forms, as sheets or containers, and with different thickness, light resistance, and
O
flexibility. The filling and sealing of plastic containers is similar to glass containers.
C
Activity 5.3.1
D
You have been assigned to prepare, present and serve dessert to the town
Mayor who will visit your school. Apply all what you have learned to make your
E
dessert presentable and appetizing. Your output will be rated using the Scoring
Rubric below.
EP
Very
I. Products Good Good Fair Poor
(4) (3) (2) (1)
D
1. General Appearance
a. Dish is attractive and appetizing.
b. Dish is pleasing to look at and with good
color combination.
c. Ingredients are cooked just right.
d. Dish has just the right consistency.
2. Palatability
a. Dish is delicious.
b. Dish tastes just right.
3. Nutritive value
a. Dish is highly nutritious
243
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
II. Procedures
1. Use of Resources:
a. The learner keeps the working table
orderly while preparing the ingredients.
b. The learner uses only the proper and
needed utensils and dishes.
c. The learner uses time-saving
techniques and devices
4. Cleanliness and sanitation
a. The learner is well- groomed and
properly dressed for cooking; He/she
makes use of a clean apron, hair nets,
PY
hand towel, and pot holders.
b. The learner practices sanitary handling
of food.
5. Conservation of nutrients
a. The learner follows proper preparation
and cooking procedures.
O
b. The learner follows the recipe correctly.
C
D
How much have you learned?
E
EP
Post-assessment
1. Which is an added component of desserts, which is essential for soft
D
244
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Which is an icing made of butter and/or shortening blended with
confectioners or sugar syrup, and other ingredients?
A. butter cream
B. custard
C. ganache
D. syrup
PY
5. Which is an edible mixture used to fill pastries, sandwiches, or cakes?
A. ganache
B. butter cream
C. filling
D. custard
O
6. What type of icing is made of boiled sugar syrup that is agitated so that it
would crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
C
C. filling
D. fondant
D
7. In how many days can a custard filing be stored in the refrigerator?
A. 3 days
B. 4 days
E
C. 5 days
D. 6 days
EP
9. Which fine white flour, made from soft wheat, contains 79% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour
245
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
11. It is a miniature bit-sized confection coated with icing.
A. fresh petit four
B. iced petit four
C. marzipan
D. petit four
PY
A. fresh petit four
B. iced petit four
C. marzipan
D. petit four
O
A. fresh petit four
B. iced petit four
C. marzipan
D. petit four
C
15. It is a paste made of almonds and sugar that is worked to plastic
consistency.
D
A. fresh petit four
B. iced petit four
C. marzipan petit four
E
D. petit four
16. What petit four filling enhances flavor, adds moisture, and binds the product?
EP
A. butter
B. ganache
C. jams
D. meringue
D
17. Which mixture of chocolate and cream is used as filing for iced petit four?
A. butter
B. ganache
C. jams
D. meringue
246
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
19. What dessert component is the actual dessert itself?
A. crunch
B. garnish
C. main item
D. sauce
PY
O
C
D
GENERALIZATION:
247
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
References
Books
PY
coffee cakes and more. Clarkson Potter/ Publishers.
ASEAN 2012 Trainee Manual
National Food Service Management Institute. (2007). On the Road to
Professional Food Preparation: Breakfast Lunch Training (2nd. Ed.)
Ebnesajjad, Sina, ed. Plastic Films in Food Packaging: Materials,
O
Technology and Aplicaitons. Elsevier Science, 2012. accessed from
https://books.google.com.ph/books?id=mzsuWQ96ydYC
Internet Sources
C
/images/view;_ylt=A2oKiHJo.ahVvV8AbaAGIY
10 Tips for How to Plate Desserts for Restaurant-Style Results by
D
Jessie Oleson Moore, May 29, 2014, accessed from
www.craftsg.com/bloc/2014/05/how-to-plate-desserts/
akery_network_food_franchise.htm
E
Cersan.ru/cat/web/layered+cake+recipes+with+filling
copy c Sarah Philips craftybaking . com
EP
http:/tasty-italian-cooking.com/fresh-pasta.html
http ://pattysfood.com/cake/valentines-day-red-velvet-cupcakes-karas-
cupcake-boot-camp/
http://adrianfoster.com/?p=206
D
http://alliwannadoisbake.blogspot.com/2010/06/bread-festival-
continues.html
http://articles.latimes.com/19871122/food/fo24009_1_roomtemperature
http://cacm.acm.org/magazines/2013/7/165476-cake-cutting/abstract
http://eyeonlifemag.com/food-drink/baking-temperatures-for-pies-and-
pastries.html
http://forums.egullet.org/topic/62036-strawberry-cake-recipe/
http://gracessweetlife.com/2012/10/cherry-danish-pastries-dolci-di-
pasta-sfoglia-danese-alla-ciliegia/
http://imgkid.com/crust.shtm
http://joythebaker.com/2008/03/how-to-frost-a-cake-in-10-pictures/
248
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
http://lunalunamag.com/2014/01/20/dead-yet-vintage-baking-made-
easy/creaming-butter-sugar-baking-vintage/
http://nativeleaf.info/?p=106
http://news.pennmedicine.org/blog/2014/12/the-falalala-fallacies-about-
holiday-weight-gain.html
http://oderose.fr/product_info.php?products_id=122
http://photos1.blogger.com/img/196/2249/640/collage1.jpg
http://thebakingpan.con/ measurements-and- weight-
conversion?#sthashUD3FJCWP.dpuf
http://www.aeht2015.it/
http://www.bestrecipes.com.au/article/different-types-of-icing-a142.html
PY
http://www.clairejustineoxox.com/2013_02_10_archive.html
http://www.clementspastry.com/wholesale/gourmet/petitfourswhiteicedwi
thflowers/
http://www.cookingclassy.com/2014/01/cannoli-cream-puffs/
http://www.craftsy.com/blog/2014/05/how-to-plate-desserts/
O
http://www.craftybaking.com/howto/mixing-method-folding
http://www.cravebits.com/satisfy-sweet-tooth-egg-less-chocolate-cake-
C
rtr/
http://www.dazzlemdesserts.com/prodresults2.php?selCat=32
http://www.ehow.com/info_8429574_typespetitfours.html
http://www.elpetitfour.com/petit_fours.html
D
http://www.groupon.co.uk/browse/aberdeen
http://www.grouprecipes.com/18918/fast-and-easy-swiss-roll-cake.html
E
http://www.highbeam.com/doc/1G1184188380.html
http://www.jamesbeard.org/recipes/golden-cake-batter-bread
EP
http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0H00
http://www.kingarthurflour.com/blog/2013/02/19/danish-pastry-beauty-
or-the-beast/
http://www.lancaster.k12.oh.us/userfiles/816/Classes/7685/tm_prepare_
&_display_petit_fours_final.pdf?id=538796
D
http://www.newvegantable.com/2010/11/flaking-out/
http://www.nfsmi.org/documentlibraryfiles/PDF/20100211045002.pdf
http://www.ninisite.com/discussion/thread.asp?threadID=1010133&Page
Number=9http
http://www.pastrypal.com/2009/07/ginger-ice-cream-might-change-your-
life/
http://www.pfm.it/en/packaging-machinery-applications/packaging-
samples/bakery-products.html
http://www.pillsburybaking.com/bakers-corner/baking-tips/all-about-
cakes/keeping-cakes-fresh-and-flavorful
249
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
http://www.puffpastry.com/recipe/60320/puff-pastry-wrapped-brie
http://www.recipetips.com/kitchen-tips/t--1648/cake-filling-types.asp
http://www.recipetips.com/kitchen-tips/t--1649/cake-storage-
requirements.asp
http://www.recipetips.com/kitchen-tips/t--808/how-to-make-a-single-pie-
crust.asp
http://www.sugar.org/allaboutsugar/sugar-in-bakery-food
http://www.sugoodsweets.com/blog/tag/fancy-food-show
http://www.tasteofhome.com/cooking-tips/general-food-tips/preheating-
the-oven
http://www.tasteofhome.com/recipes/prettypetitfours
PY
http://www.theauberginechef.com/techniquesplateddesserts/
http://www.thekitchn.com/expert-advice-how-to-wrap-stor-151924
http://www.waitrose.com/home/recipes/step_by_step/how_to_make_sw
eet_pastry.html
http://www.wikihow.com/Measure-Wet-Ingredients
O
http://www.wilton.com/cakes/displaying-cakes/storing-cakes.cfm
http://www.wilton.com/cakes/making-cakes/filling-cake-layers.cfm
C
https://bakingthroughmsbh.wordpress.com/2010/04/30/jam-bars
https://www.google.com.ph/search?newwindow=1&site=&source=hp&q
https://www.pinterest.com/pin/227009637437453740/
https://www.youtube.com/watch?v=X0B8lH2rRS8&hd=1
D
Megaslides.com/doo/123057/gcse_exam_theme 2014_tes Food
Technology GCSE Theme 2014: CakeDecoration
E
www.pillsburybaking.com/bakers-corner/baking-tips/all-about-
cakes/keeping-cakes-fresh-and-flavorful
www.recipetips.com/kitchen-tips/t--1649/cake-storage-requirements.asp
www.thebakerynetwork.com
www.wilton.com/ems-storing-cakes.html
www1.academia.edu/10040885
www.entrepreneur.com/encyclopedia/packaging
250
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
ANSWER KEY
Quarter I
PY
2 oz chocolate = 6 tbsp. cocoa plus 2 tbsp. fat
1/3 c butter = 5 tbsp. plus 1 tsp. margarine
1 c cake flour = tbsp.all-purpose flour
tsp baking powder = 1/8 tsp baking soda plus
Plus 1/3 tsp cream of
O
Tartar
1 c sugar = C 16 tbsp. sugar
3. Egg
4. Shortening
5. Leavening agent
EP
6. Liquid ingredient
B. Minor ingredients
Flavoring
Vanilla
D
Salt
Spices (Cloves. Cinnamon, Mace, Nutmeg)
Wines
Coffee
Chocolate and Cocoa
251
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
serves as food for the yeast
contributes to moisture content of baked products, increasing its storing
quality
acts as creaming agent
Activity 1.1.2
PY
PANDESAL HOTCAKE SIOPAO
Bread flour All-purpose flour All-purpose flour
Egg Egg Shortening
Shortening Filling
Milk Milk
O
Yeast baking powder
C
Ask your teacher to rate or evaluate your product. If you did not rate very well.
Find out what went wrong. List the possible factors that could have influence the
result of your product. Was the flour already stale?
D
Self check 1.1.3
E
1. B
2. F
EP
3. E
4. D
5. A
6. C
D
1. Sifting
2. Creaming
3. Cutting in
4. Folding
5. Whipping
252
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson No. 2- Decorate and Present Pastry Products
1. Sugar
2. 7 minute boiling icing
3. Ganache
4. Meringue
5. Royal icing
PY
Answers may vary.
O
1. Cold storage
2. Wrapping
C 3. Freezing
4. Chilling
5. Packaging method
D
Self check 1.3.2
ANSWER KEY
Quarter II
D
253
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Shelf check 1.3
1. A Self- check 1.4
2. A 1. 400F to 425F
3. C 2. 350F to 425F
4. C 3. 400F to 425F
5. B
6. C
7. A
8. B
9. B
10. A
PY
Self check 2.1
1. B
2. A
3. C
4. D
O
5. F
6. E C
Self check 2.2
Rules for garnishing pastry products
3. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
4. Colors should harmonize never clash. Contrasting colors usually produce an
EP
254
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter III
1. B 1)3 1) 3
2. C 2) 4 2) 2
3. E 3) 6 3) 4
4) 5 4) 5
4. D
5) 7 5) 1
5. A
6) 8 6) 6
PY
Self-check 3.1.2
7) 2 7) 7
1. Portion control
8) 9 8) 8
2. Cutting
9) 1
O
3. Measuring
10) 10 Self-check 3.3.1
4. Weighing
C
Self-check 3.1.6 1. Chocolate ganache
5. Counting
1. D 2. Cream cheese
Self-check3. 1.3
D
2. E 3. Royal icing
1. B
3. A 4. Butter cream
E
2. F
4. B 5. Whipped cream
EP
3. E
5. C Self-check 3.5.1
4. A
Self-check 3.2.1 Needs Refrigeration
5. C
1. Butter cream Fresh fruit
D
255
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.