I. OBJECTIVES At the end of the lesson the students will be able to: 1. Prepare a variety of fillings and coating/icing, glazes and decoration for pastry products according to standard recipes, enterprise standards and/or costumer preferences. II. LEARNING CONTENT Topic: Types of Icing, Filling, and Glazes Reference: Textbook pages: Bread and Pastry Production, Pages 44-45 Materials: Visual-aid and Tape Equipment: Projector and Laptop III. PROCEDURES A. Preparation 1. Prayer 2. Checking of Attendance 3. Review 4. Motivation The teacher presents a short video on Icings, Fillings and Glazes. B. Lesson Proper a. Presentation Types of Icing, Filling and Glazes b. Discussion Types of Icing American Butter Cream/ Confectioner’s Sugar Icing Butter French Procedure Butter and milk are beaten together, and then confectioners’ sugar is added. Flavor the mixture with extracts and chocolate Best Used for Coloring Used as frosting and filling. It is also used for decorations including roses, drop flowers, sweet peas and figure piping. Cream It uses egg yolk and is Filling and Frosting. made the way as Italian meringue. Both use of egg white but Frosting and Filling differences are how they are made. Italian-Hot sugar syrup is added to already whipped egg whites. Swiss-The whites and sugar are mixed together over heat and whipped. And then, cooled before the butter and flavoring are added. This type is the simplest. Cream Made from stiff American Covering cookies. butter cream. Dough –like Can be tinted. consistency that is rolled out applied to cake. Storage Icing can be refrigerated or frozen in an airtight container for week. Needs refrigeration. Butter Cream Meringue Italian and Swiss Needs refrigeration. Butter Rolled Same as American Butter cream Glazes Jams and Jellies Can purchase ready – Used as filling alone or in Refrigerate after made: stir it to soften, or combination with other opening. Is not heat with amount of liquid if it’s too thick, and strain fillings such as butter perishable if to remove the seeds. cream. used as a filling. Royal icing Whipped cream Heavy paste of egg whites and confectioners’ sugar beaten with a little vinegar or lemon juice. Can be made in different consistencies. Beaten with sugar. Can be flavored. Stabilized for longer life with gelatin. Used in general piping or delicate work. Decorating cookies and bread houses. Tints to pastel to dark colors. Does not need refrigeration air dried decorations last for months. Can be used as a filling Must remain and frosting. Can be piped refrigerated. to form soft decorations. Tints in pastel colors. A. Group Activity: The students group themselves into 5. They are going to prepare boiled icing. B. THICK and PAIR Activity Directions: In 3-5 sentences, answer the following questions. Discuss your answer with your seatmate. 1. How do we present and decorate bakery products? 2. Why is it important to decorate finished baked products? Your answer will be rated using the rubrics below. CRITERIA Clarity 3 Generally clear and quite easy to understand Comprehensiveness Thorough and Substantial comprehensive Explanation explanation Relevance 4 Exceptionally clear and easy to understand Highly relevant Generally relevant 2 1 Lacks clarity Unclear, cannot and difficult to understand understand Partial or not Misunderstanding comprehensive or serious explanation misconception on the explanation Somewhat Irrelevant relevant C. GENERALIZATION What are the types of Icing and Glazes? Among the Icings, what is the most commonly used icing? IV. EVALUATION Directions: Read and statement carefully and write the correct word that describes each statement. Write your answer in your activity notebook. ______________1. The most important ingredient in all types of frosting. ______________2. Made by warming eggs 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. V. ASSIGNMENT 1. Research “Ways to Present and Display Bakery Products” I. OBJECTIVES At the end of the lesson the students will be able to: 1. Prepare a variety of fillings and coating/icing, glazes and decoration for pastry products according to standard recipes, enterprise standards and/or costumer preferences. 2. Fill and decorate bakery products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customers. II. LEARNING CONTENT Topic: Decorative Techniques and Rules for Garnishing Reference: Textbook pages: Bread and Pastry Production, Pages 46-47 Materials: Visual-aid and Tape Equipment: Projector and Laptop III. PROCEDURES A. Preparation 1. Prayer 2. Checking of Attendance 3. Review 4. Motivation The teacher shows different pictures of presenting baked products. B. Lesson Proper a. Presentation Decorative Techniques and Rules for Garnishing b. Discussion Decoration is the final part of the production of any products. These are the ways and present and display bakery products: 1. 2. 3. 4. 5. 6. 7. Trays Cellophane bags Boxes Doilies Labels Glass Vase Jar Group Activity: Directions: Decorate and present bakery products attractively using suitable garnishes and service wares. Dimensions Excellent 1. Use of tools and Equipment Uses tools and equipment correctly and confidently at all time 2. Application of Procedures Manifests very clear understanding Very Satisfactory Uses of tools and equipment correctly and confidently most of the time Manifests clear understanding Satisfactory Uses tools and equipment correctly and but less confidently sometimes Needs Improvement Uses tools and equipment incorrectly and less confidently most of the time No attempt No attempt Manifests very clear understanding of Manifests less understanding of the step-by-step No attempt Points Earned of the step-bystep procedure of the step-bystep procedures Works independently with ease and confidence at all times Works independently with ease and confidence most of the times Observes safety precautions most of the times Task is completed following the procedures in the project 3. Safety work habits Observes safety precautions at all time 4. Completeness of task Task is completed ff. the procedures in the activity with improvement/ innovations Work completed ahead of time 5. Time management Work completed within allotted time the step-by-step procedure but sometimes seeks clarification Works independently with ease and confidence sometimes procedure seeking clarification most of the times Works independently but with assistance from most of the times No attempt Observes safety precautions sometimes Most of the time not observing safety precautions No attempt Tasks is nearly completed the procedures in the project Work completed a head of time No attempt Work completed __(min/hrs/days) beyond Work completed __(min/hrs/days) beyond No attempt C. GENERALIZATION What are the types of Icing and Glazes? Among the Icings, what is the most commonly used icing? IV. EVALUATION Directions: Read and statement carefully and write the correct word that describes each statement. Write your answer in your activity notebook. ______________1. These are clear and transparent. ______________2. This is one of the easiest ways to add twist on cookie presentation. ______________3. Used to graciously decorate a tray of cookies. ______________4. It is the final part of the production of any products. ______________5. The most inexpensive packaging material. V. ASSIGNMENT 1. Study on How to Store Baked Products.
