Senior High School
Bread and Pastry
Production NCII
MODULE 2:
Prepare and Produce
Pastry
Bread and Pasty Production – Grade 11
Alternative Delivery Mode
Quarter 1-4 – Module 1-4:
First Edition, 2019
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Published by the Department of Education
Secretary:
Leonor M. Briones
Undersecretary:
_______________________________
Assistant Secretary: _______________________________
Development Team of the Module
Authors:
Erlinda A. Lao, Grace Candaroma
Reviewers:
Cherry M. Sadicon
Fe L. Daludog
Sheila T. Arellano
Management Team
Chairperson:
Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairperson:
Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Mala Epra B. Magnaong
CES, CLMD
Members:
Dr. Bienvenido U. Tagolimot, EPS-AMD
Dr. Joel D. Potane, EPS-LRMDS
Himaya B. Sinatao, EPS-LRMDS
Printed in the Philippines by ______________________________________
Department of Education – Bureau of Learning Resources (DepEd-BLR)
Office Address:
Zone 1, Upper Balulang Cagayan de Oro City 9000
Telefax:
(088) 880-7071, (088) 880-7072
E-mail Address:
region10@deped.gov.ph
Department of Education • Republic of the Philippines
Senior High School
Bread and Pastry
Production
MODULE 2:
Prepare and Produce
Pastry Products
This instructional material was collaboratively developed and reviewed
by educators from public and private schools, colleges, and/or universities.
We encourage teachers and other education stakeholders to email their
feedback, comments, and recommendations to the Department of Education
at action@deped.gov.ph.
We value your feedback and recommendations.
Department of Education • Republic of the Philippines
Table of Contents
What I Need To Know
……………………………………..……..……
1
Module Content
…………………………………………………
1
Module Objectives
…………………………………………………
1
General Instructions
…………………………………………………
2
What I Know
…………………………………………………
3
Quarter 4 Lesson 1 Prepare and Display Petit Fours
Learning Outcome 1. Prepare Pastry Products
Learning Outcome 2. Decorate and Present Pastry Products
Learning Outcome 3. Store Pastry Products
Self-Check
Activity
Learning Outcome 3. Store and Package Desserts ……………
Self-Check ………………………………………………….
Activity
……………………………………………………..
What I Have Learned
………………………………………………...
27
Assessment
…………………………………………………
28
Key to Answers
…………………………………………………
31
References
…………………………………………………
37
TO THE STUDENT
Greetings!
This module contains training materials and activities for you to finish.
You are required to go through a series of learning activities. If you’ve got questions,
don’t hesitate to ask your teacher for assistance.
This will give you the opportunity to develop your skills in Preparing
and Producing Bakery Products according to standard operating procedures,
techniques and knowledge of Bread and Pastry Production.
This will prepare you to move on to the next important skills for
development in preparing pastry products.
HOW TO USE THIS MODULE
In this module, you’ll find activities for you to accomplish and relevant
information sheets for each learning outcome. Each learning outcome may have
quite one learning activity.
This module is prepared to help you understand the basic concept and
underlying theories and achieve the required competency in preparing and producing
pastry products. This will be the source of information that will enable you to acquire
the knowledge and skills in BREAD AND PASTRY PRODUCTION independently at
your own pace with minimum supervision from your teacher.
In doing the activities to finish the requirements of this module, please be
guided by the following:

Talk to your teacher and agree on how you both will organize the training
under this module. Read through this module carefully. It is divided into
section, which cover all the skills and knowledge you need to successfully
complete.

Work through all information and complete the activities in each section. Read
the Lesson Information and complete the self - checks provided.

Most probably your teacher will also be your supervisor or manager. He / She
is there to support you and show you the right way to do things. Ask help.
You will be given plenty of opportunities to ask question and practice on the
job.


When you are ready, ask your teacher to watch you perform the activities
outlined in this module.
Introduction
This module is designed to equip you the TVL Open High School Learners
with essential Knowledge, Skills, and Attitude in performing the tasks on Bread and
Pastry Production which will lead you to acquire National Certificate Level II.
This module includes information and activities to develop desirable values,
skills and understanding through step-by-step procedures and helpful techniques
that will guide you on how to prepare, decorate and present pastry products.
Applications to real life situations are also included for lifelong learning.
Overview
This module contains several lessons which provide varied and relevant
activities to determine your understanding of the key concepts of the Bread and
Pastry Production. This is crafted to focus on the different activities that will help you
enhance your skills and knowledge necessary to get a Certificate of Competency
and/or National Certificate Level II.
What to Learn in this Module
At the end of the lesson, you’re expected to:




Select, measure and weigh required ingredients
Prepare a variety of pastry products
Use appropriate equipment according to required pastry products
Prepare a variety of fillings and icing, glazes and decorations used for pastry
products.
 Fill and decorate pastry products.
 Finish and present pastry products.
 Store pastry products
Pre-Test
What I Know?
Directions: Read and analyze the statement carefully. Choose the correct answer
and write the letter only in your test notebook.
1. It consists of milk, sugar, eggs and flavourings which is used to fill pastries.
A. icing
C. custards
B. syrup
D. pastry cream
2. What coating is applied to food to make the food shiny or glossy?
A. nuts
C. glaze
B. icing
D. frosting
3. What type of icing that is stiff and shiny and can be kneaded and rolled out to
cover fruit or chocolate mud cakes
A. fondant
C. boiled icing
B. buttercream
D. royal icing
4. It is rich cream made of chocolate and heavy cream?
A. syrup
C. ganache
B. custard
D. butter cream
5. What kind of filling that can be purchased ready made?
A. custard
C. pastry cream
B. meringue
D. jams and jellies
6. It is made from beating egg whites with sugar.
A. custard
C. pastry cream
B. meringue
D. jams and jellies
7. Which is made from sugar and water, and then cooked.
A. jams
C. ganache
B. custards
D. simple sugar syrup
8. What principle of decorating and finishing pastry products refers to the
uniformity in grains and texture?
A. consistency
C. moisture content
B. appearance
D. color of product
9. What principle of decorating and finishing pastry products refers to its form and
shape after baking?
a. consistency
C. moisture content
b. aappearance
D. color of Product
10. What principle of decorating and finishing pastry products refers to amount of
moisture present which contribute in the moistness and softness of pastries?
A. consistency
C. moisture content
B. appearance
D. color of Product
11. What principle of decorating and finishing pastry products which stimulates
sense of sight and enhance once appetite?
A. consistency
C. moisture content
B. appearance
D. color of Product
12. Which filling contains starch thickeners as well as eggs, resulting in a much
thicker and more stable product?
A. custard
C. pastry cream
B. meringue
D. jams and jellies
13. Which is made from sugar and water then cooked?
A. meringue
C. jams and Jellies
B. whipped cream
D. simple sugar syrup
14. Which of the following icing becomes rock-hard once set?
A. fondant
C. boiled icing
B. buttercream
D. royal icing
15. Which icing is made by creaming butter until pale with icing sugar, vanilla and
milk?
A. fondant
C. boiled icing
B. buttercream
D. royal icing
Definition of Terms
Buttercream - is an icing made by creaming butter until pale with icing sugar, vanilla
and milk.
Custard - a mixture used for filling consists of milk, sugar, eggs, and flavourings.
Filling – any edible mixture that is used to fill pastries and other bakery products.
Fondant – this is a stiff and shiny icing which can be kneaded and rolled out to cover
cakes and other bakery products.
Frosting – a sugary coating for cakes and other baked goods.
Ganache – An icing that is made of rich chocolate either white or dark and cream.
Garnish – to decorate food with edible ornaments.
Glaze – a glossy edible coating applied to food.
Icing – a sweet mixture made primarily of sugar and often flavoured used to coat
baked products.
Meringue – This is made of beaten egg whites and sugar commonly used in any
baked products.
Pastry – a baked food products which contains items made from flour and fat
pastes such as pie crust.
Pastry cream – a mixture which contains starch as thickeners as well as eggs,
resulting in a much thicker and more stable product
What do you need to know?
Read Information Sheet No. 2.1 and find out how much you can remember.
Do the Self Check 2.1 to know how much you have learned.
Lesson Information 1.1
WHAT IS A PASTRY?
PASTRY comes from the word paste, meaning a dough mixture of flour,
liquid, and fat. In the bakeshop, pastry refers both to various dough and many
products made from them. It refers to a variety of baked products made with a high
protein fat to flour with a very little liquid..
INGREDIENTS FOR MAKING PASTRIES
1. Flour
The best flour used for pastry is all purpose- flour. Special pastry flour may be
used, specified in the recipe.
2. Shortening
It coats the particles of flour so water cannot penetrate them. In this way,
gluten strands are shortened, thus producing a good, flaky crumbly crust.
Shortening must be chilled before it used. Shortening must be in the form of;
a. lard or pork fat, which gives the “shortest” crust
b. butter, which is best in flavor and flakiness and it is used in puff pastry
c. margarine which gives a rich flavor
d. vegetable shortening, which has no characteristics, odor or taste of its own
e. vegetable oil, which is seldom used, because it does not produce a flaky
crust
3. Liquid
Liquid is added to the flour and fat to bind the ingredients together and
convert them into pliable dough. Water is important to develop some gluten within
in the flour and to give structure and flakiness to the dough. If an excessive
amount of water is used, the crust will become tough due to an excessive amount
of gluten development. If not enough water is used, the crust will disintegrate.
4. Salt
It has some tenderizing and conditioning effect on the gluten. However, it
contributes mainly to flavor. Salt must be dissolved in the liquid before being
added in order to ensure even distribution.
DIFFERENT TYPES OF PASTRY
1. Cream Puffs
A light pastry that is filled with whipped cream or sweetened cream
filling and often topped with chocolate.
https://www.shutterstock.com
2. Puff Pastry
Puff Pastry is a rolled – in dough. It is made with layers upon layers
that expand as the pastry bakes. It is an extremely light, puffy, flaky pastry.
https://www.shutterstock.com
3. Danish Pastry
A pastry made from sweetened yeast dough with toppings like fruit, nuts or
cheese.
https://www.shutterstock.com
4. French Pastry
A rich pastry filled with custard or fruit.
https://www.shutterstock.com
5. Pie and Tart
Pastries consist of two component: the first, relatively thin pastry (pie)
dough, when baked forms a crust (also called pastry shells) that holds the
second, the filling.
https://www.shutterstock.com
6. Croissants
A flaky raised dough. It is sort of a sweetened cross between a simple
yeast-raised dough and puff pastry. The dough is rolled with butter to make
layers and is then left to rise, creating a really light texture. The downside is
that it’s technically involved and requires an excellent deal of work.
https://www.shutterstock.com
CHARACTERISTICS OF A GOOD PASTRY
1. Flakiness - may be described as the condition where thin layers of baked
dough separate from each other.
Factors affecting flakiness are as follows:
1.
2.
3.
4.
5.
6.
7.
character of the fat used
consistency of solid fat
type of flour used
proportion of water
degree of mixing
method of mixing
number of times the dough is rolled

Solid fat gives a flaky crust more easily than melted or liquid fat,
although in mixing water with flour, the fat mixture may increase the
flakiness of the crust.

Cutting solid fat through the flour likewise increases the flakiness of the
crust

Shaking together the liquid fat and water to form a temporary emulsion
and quickly adding this to the flour also tends to give a flakier crust
than mixing the liquid fat the flour and adding the water last.


Pastry flour gives a very flaky crust, but flakiness increases with the
strength of gluten. Toughness may increase with use of stronger flour
unless fat is added and greater care is taken in mixing the ingredients.
Too much or too little water in relation to the amount of fat used
decreases flakiness. Too much water also increases toughness by
altering the progression of fat. Firm fats that remain in layers when
rolled give a flakier crust than soft pastry crust.

Too much rolling, folding, and re-rolling in the dough must be avoided.
2. Tenderness - is achieved by decreasing hydration and development of
gluten.
Hydration can be decreased by coating the flour particles thoroughly with
fat as well as by having the ingredients at room temperature. Hydration
and development of gluten are also decreased by adding a minimum
amount of water and mixing as little as possible after its addition.
TIPS TO ENSURE SUCCESS IN BAKING PIES AND PASTRIES:
1. Handle the dough lightly to incorporate as much air as possible and to inhibit
the development of gluten.
2. Avoid using too much flour which toughens pastry.
3. Avoid using too much liquid which makes it soggy.
4. Avoid using too much shortening, to avoid greasy and crumbly dough.
5. Chill pastry dough after mixing to make it soft, make it easier to handle, and
keep it from shrinking during baking.
6. Start the baking in a very hot oven, then lower the temperature after the
pastry has risen until is don
SELF-CHECK 2.1
Directions: Read and analyze the descriptions below, and identify what is referred
in each item. Select the correct answer from the box.
Pastry
Tenderness
French Pastries
Flakiness
All-purpose flour
Croissants
Salt
Pie and tart
Shortening
Water
Cream Puffs
Puff Pastry
_____________ 1. Described as the condition where thin layers of baked dough
separate from each other.
_____________ 2. Pastries that consist of two component; pie and filling.
_____________ 3. It is achieved by decreasing hydration and development of
gluten.
_____________ 4. It refers to a variety of baked products made with a high
protein fat to flour with a very little liquid.
_____________ 5. A rich pastry filled with custard or fruit.
_____________ 6. Fats frequently used to make pastry.
_____________ 7. It has some tenderizing and conditioning effect on the gluten.
_____________ 8. The dough is rolled with butter to make layers and is then left
to rise, creating a really light texture.
_____________ 9. A light, flaky, rich pastry made by rolling dough with butter
and folding it to make layers.
_____________ 10. The gluten content of this flour will provide the framework or
substance of baked pastries.
What do you need to know?
Read Information Sheet No. 2.2 and find out how much you can
Remember. Do the Self Check 2.2 to know how much you have learned.
Lesson Information 1.2
MEASUREMENT,
INGREDIENTS
SELECTION,
WEIGHING
AND
SUBSTITUTION
OF
In baking pastries, measuring makes a difference. It is important that the
ingredients are measured accurately to achieve the right consistency and taste.
Accurate measurement is one of the important factors that contribute to
success in baking.
Below are illustrations on the proper way to measure baking ingredients
1. Flour
Sift the flour to remove lumps. Scoop to fill the measuring cup to
overflow. Do not shake and level off with spatula.
http://www.craftybaking.com/howto/mixing-method-basics
2. Granulated Sugar
Fill the measuring cup until it overflows. Do not shake the cup, instead
use spatula or the straight edge of the knife to level the sugar.
http://www.craftybaking.com/howto/mixing-method-basics
3. Brown Sugar
Check if the sugar is lumpy before measuring. Remove the dirt. Pack
into the measuring cup compactly and level using a spatula until the sugar
follows the shape of the cup.
http://www.craftybaking.com/howto/mixing-method-basics
4. Baking Powder / Baking Soda
Remove the lumps in the powder by stirring. Dip the measuring spoon
into the powder. Level with the use of spatula or any straight edge tool.
http://www.craftybaking.com/howto/mixing-method-basics
5. Shortening (Solid Fats)
Fill the cup with the shortening while pressing until it’s full. Level the fat
with a straight of knife or spatula.
http://www.craftybaking.com/howto/mixing-method-basics
6. Shortening (Liquid Fats)
Pour oil in the glass measuring cup. Check if it’s filled up to the
measuring mark. Do not lift the cup when measuring.
http://www.craftybaking.com/howto/mixing-method-basics
7. Milk (Liquid Form)
Pour milk into the glass measuring cup and check if the measurement
is correct by filling up the cup to the measuring mark. Do not lift the cup while
measuring.
http://www.craftybaking.com/howto/mixing-method-basics
8. Milk (Powdered)
Remove lumps and scoop lightly just to fill the measuring cup without
shaking until it overflows. Use the spatula or the straight fringe of the knife to
level the measurement.
http://www.craftybaking.com/howto/mixing-method-basics
SUBSTITUTION OF INGREDIENTS
Sometimes you’ll find it necessary to substitute one ingredient for an
additional 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 know
the role that ingredient plays in the recipe.
Use this table as a guideline powder.
INGREDIENT
AMOUNT
Baking Powder, single
acting
1 teaspoon
Baking Soda (Sodium
Bicarbonate
Unsweetened Chocolate
½ teaspoon
1 ounce
Fats, Margarine
All-Purpose Flour
½ cup
1 cup
Cake Flour
1 cup
Pastry Flour
2 cups
Honey
1 cup
Milk, Buttermilk (sour milk)
1 cup
Milk, Evaporated Whole
1 cup
Molasses
1 cup
Granulated white sugar
1 cup
Vanilla Extract
Yeast, active dry
1 teaspoon
1 envelope
SUBSTITUTION
¼ teaspoon baking soda + ½ teaspoon
cream of tartar + ¼ teaspoon
cornstarch
2 teaspoons double-acting baking
powder (must replace the acidic liquid
in recipe with non-alcoholic liquid)
3 tablespoons natural cocoa powder +
1 tablespoon unsalted butter, vegetable
oil or shortening
½ cup salted or unsalted butter
1 cup + 2 tablespoons sifted cake flour
¾ cup all-purpose flour + 2 tablespoons
cornstarch
1 1/3 cup all-purpose flour + 2/3 cup
cake flour
¾ cup light or dark corn syrup + ½ cup
granulated white sugar
1 tablespoon lemon juice or vinegar +
enough milk to make 1 cup
1 cup light (30% butterfat) or heavy
whipping cream (35% butterfat)
¾ cup light or dark brown sugar heated
to dissolve in ¼ cup liquid
1 cup tightly packed light or dark brown
sugar
½ teaspoon powdered
1 tablespoon fast-rising active yeast
http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
EQUIVALENT MEASURES
STANDARD MEASURE
1 tablespoon
1 fluid ounce
1 cup
1 pint
1 quart
1 gallon
2 gallons
Ounce and Pound Measures
Standard Measure
4 ounces
8 ounces
12 ounces
16 ounces
EQUIVALENT MEASURE
3 teaspoons, ½ fluid ounce
2 tablespoons
8 fluid oz. 16 tablespoon
2 cups
2 pints, 4 quarts
4 quarts; 16 cups
1 pack
Equivalent Measure
¼ pound
½ pound
¾ pound
1 pound
http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
WEIGHT CONVERSION FOR COMMON BAKING INGREDIENTS
The following chart shows the conversion for common baking ingredients, per
one cup measure.
Dry Ingredients
Ingredient
All-purpose flour, sifted
Bread flour, sifted
Cake flour, sifted
Cocoa powder, lightly spooned
Dry milk powder
Granulated sugar
Ounces (oz.) per cup
4 oz.
4 ½ oz.
3 ½ oz.
3 oz.
4 ¾ oz.
7 oz.
http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
Liquids and Dairy
Ingredient
Milk
Buttermilk
Heavy cream
Sour cream
Sweetened condensed milk
Ounces (oz.) per cup
8 oz.
8 oz.
8 oz.
8 oz.
10 ½ oz.
http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
Butter and Fats
Ingredient
1 tablespoon Butter
Shortening
Olive oil, canola oil, vegetable oil
Ounces (oz.) per cup
½ oz.
6 ¾ oz.
7 ½ oz.
http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
SELF-CHECK 2.2
Directions: Read and analyze each statement carefully. Choose the correct answer
and write the letter only in your answer sheet.
1. How many cups is equivalent to one gallon?
a. 3
c. 10
b. 5
d. 16
2. 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. sift it before measuring
3. Which of the following is the best substitute for sour milk?
a. 1 cup sweet milk + 1 tablespoon vinegar
b. 1 ¾ cup sweet milk + 1 tablespoon vinegar
c. 2 cups sweet milk + ½ tablespoon vinegar
d. 2/3 cup sweet milk + 1 tablespoon vinegar
4. What is the best substitute for one cup sifted flour?
a. 1 cup minus 1 tablespoon sifted all-purpose flour
b. 1 cup minus 2 tablespoon sifted all-purpose flour
c. 1 cup + 2 tablespoon sifted all-purpose flour
d. 1 cup sifted all-purpose flour
5. What is the best step to have better results in baking?
a. Measure ingredients accurately.
b. Memorize the recipe very well.
c. Use modern equipment.
d. Use only imported ingredients.
II. Give the equivalent of the following measurements.
1. 1 tablespoon butter
=
______________
2. 1 pint
=
______________
3. ½ cup
=
______________
4. 2 cups
=
______________
5. 1 tablespoon
=
______________
What do you need to know?
Read Information Sheet No. 2.3 and find out how much you can remember.
Do the Self Check 2.3 to know how much you have learned.
Lesson Information 1.3
MIXING TECHNIQUES APPLIED FOR PIES AND PASTRIES
1. Stirring – is the simplest method, because it involves mixing all the ingredients
together with a utensil, usually a spoon in a circular motion.
http://www.craftybaking.com/howto/mixing-method-basics
2. Beating –to do this the ingredients are moved vigorously in a back and forth, up
and down, and around and around motion until they are smooth. An electric mixer
is usually used to beat the ingredients together
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3. Whisking – air is incorporated into such foods as light whipping cream and egg
whites through very vigorous mixing, usually with an electrical mixer or whisk.
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4. Rolling – to flatten dough out into a sheet in preparation to shaping to various
forms.
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5. Laminating – fat is repeatedly folded into the dough.
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6. Creaming – a process were fat and sugar are beaten together until they take on a
light, airy texture
http://www.craftybaking.com/howto/mixing-method-basics
7. Kneading – working with the dough using the heel of the hands, accompanied by
pressing, stretching and folding in order to develop its gluten.
http://www.craftybaking.com/howto/mixing-method-basics
8. Cut in or cutting in - the process of distributing solid fat in dry ingredients.
http://www.craftybaking.com/howto/mixing-method-basics
BAKING TECHNIQUES
1. Preparing baking dishes and pans – rub a piece of butter over the inside of the
dish with a paper towel, making a thin, even coating. Sprinkle in some flour, then
shake and tilt the dish until it’s coated. Turn the dish upside down to remove the
extra flour.
http://www.craftybaking.com/howto/mixing-method-basics
2. Sifting flour – put a sifter over a bowl, add the flour and squeeze the handle to
force the flour through the mesh screen.
http://www.craftybaking.com/howto/mixing-method-basics
3. Cracking eggs – gently but firmly tap the middle of the egg on the edge of a bowl
to crack the shell. Hold the egg over the bowl and put the shell halves apart,
letting the egg fall into the bowl.
http://www.craftybaking.com/howto/mixing-method-basics
4. Beating butter and sugar – combine the butter and sugar in a bowl. The butter
should be slightly soft to have best results. Using an mixer on medium speed,
beat the butter and sugar until creamy, about 3 minutes. Every now then, stop the
mixer and scrape down the edges of the bowl with a rubber spatula.
http://www.craftybaking.com/howto/mixing-method-basics
5. Cutting butter into the flour – using a pastry blender, make quick chopping
motions, pressing down firmly into the butter. Scatter the butter chunks over the
flour. The butter should be very cold to have good results. Using pastry blender or
2 table knives, cut through the butter and flour by pulling the knives in opposite
directions. The mixture is ready when it’s like coarse crumbs with small pieces of
butter still visible.
http://www.craftybaking.com/howto/mixing-method-basics
6. Melting chocolate – put the chocolate into a heatproof bowl. Select a saucepan
during which the bowl will rest comfortably on top. Fill the pan one-third full with
water. Heat the water over medium heat until steaming. Place the bowl on top.
Make sure the bowl doesn’t touch the water. As the chocolate softens, stir it with
a wooden spoon until melted and smooth. Use a pot holder or oven mitt and take
care of the hot steam.
http://www.craftybaking.com/howto/mixing-method-basics
7. Whipping - using an electric mixer on low speed, beat the cream. Increase the
speed to medium-high until the cream thickens. It will take about 3 minutes. Turn
off the mixer and lift the beaters. The cream is prepared if it stands in medium-firm
peaks. Be careful not to overbeat the cream too long.
http://www.craftybaking.com/howto/mixing-method-basics
8. Cut and Fold- to mix gently by bringing rubber scraper down through mixture.
http://www.craftybaking.com/howto/mixing-method-basics
SELF-CHECK 2.3
Directions: From Column A, select the letter that is associated with column B. Write
the letter of the correct answer in your test notebook.
A
1. The ingredients are moved vigorously in a
back and forth, up and down, and around
and around motion until they are smooth
2. It involves mixing all the ingredients
together with a utensil, usually a spoon,
using a circular motion.
B
a. creaming
b. beating
c. whisking
3. It is a process were fat and sugar are
beaten together until they take on a light,
airy texture.
d. stirring
4. The process of distributing solid
fat in dry ingredients.
e. kneading
5. Air is incorporated into such foods
as whipping cream and egg whites
through very vigorous mixing, usually
with an electric mixer or whisk.
f. laminating
6. to mix gently by bringing rubber scraper
down through mixture.
7. working with the dough using the heel of
the hands, accompanied by pressing, stretching
and folding in order to develop its gluten.
g. cut and fold
h. cutting in
i. sifting flour
j. whipping
8. fat is repeatedly folded into the dough.
k. rolling
9. Beating of cream using an electric mixer on a
low speed.
10. to flatten dough out into a sheet in preparation
to shaping to various forms.
What do you need to know?
Read Information Sheet No. 2.4 and find out how much you can remember.
Do the Self Check 2.4 to know how much you have learned.
Lesson Information
BASIC TOOLS, EQUIPMENT AND THEIR USES AND THEIR FUNCTIONS FOR
MAKING PASTRY
MEASURING TOOLS
1. FLOUR SIFTER - also called sieve, this is an essential piece of equipment if
flour is measured by cup rather than by weight. Sifting flour insure accurate
measurement.
2. RUBBER SCRAPER - a rubber scrapper or pliable plastic scrapper is useful
for baking used to remove all sticky ingredients from measuring cups, scrape
down the sides of a bowl, and get batter into baking pans.
3. MEASURING CUPS
a. Graduated or Liquid Cup – used for measuring liquids.
b. Individualized or Dry Measuring Cups –come in the series of cups
indication functional fractional parts, commonly used for measuring
flour.
4. MEASURING SPOONS - this is a set of individuals measuring spoons
(tablespoon,
teaspoon,½ tablespoon, ¼ teaspoon) and is necessary for small quantities of
ingredients. To use a measuring spoon properly, it should be filled until it is
heaping full then levelled off with a spatula.
5. MIXING BOWLS - these should be large enough to allow easy mixing and for
rising in the case of yeast breads. The most convenient mixing bowl is the one
that has sloping sides rounding down to the bottom.
6. DIETETIC SCALE – an instrument used to measure the weight of the items
or ingredients.
7. ELECTRIC MIXER
mixtures in baking.
-
a motor-powered device used to stir and blend
8. ROTARY EGG BEATER - a hand-held device for beating eggs, cream,
and other liquids.
9. WOODEN SPOON – usually made of wood and comes in a variety of
shapes and sizes a tool used for mixing and stirring flour mixtures.
10. BAKING PAN – an aluminum or tempered glass dish, rectangular or
square in form used for baking cakes.
11. 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.
12. 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.
13. TIMER – monitors the baking time and rising of yeast.
14. CANDY THERMOMETER – used to measure temperature of boiled sugar
especially pulled sugar.
CUTTING TOOLS
1. CHEF’S or FRENCH KNIVES – all-purpose knives used for a variety of
chopping, slicing and mincing tasks.
2. BREAD KNIFE – usually has a serrated edge which helps cut bread or
cake without crushing it.
3. KITCHEN SHEARS – used for cutting dried fruits and vegetables fresh
herbs and cutting pastry.
4. GRATER and SHREDDER - used to grate food, shred or slice vegetables,
fruits and cheese into finer form.
5. COOKIE CUTTERS – 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 into the dough cleanly.
6. BISCUIT AND DOUGH CUTTER - these are
used to cut dough into
desired shapes. These are often thought of as essential pieces
equipment.
MISCELLANEOUS TOOLS
1. SPATULA – comes in different sizes. A spatula with a blade of 5 to 6 inches
long and about 1 inch wide suits many needs. Use small spatulas for
removing muffins from pans or for speeding sandwich fillings. Larger
spatulas are for griddlecakes for spreading frosting.
2. ROLLING PIN - Although some bread may be made with-out a rolling pin
some others are shaped more quickly and easily if a rolling pin is used. Dough
for biscuit rolls, doughnuts, and coffeecakes can be patted using the palm of the
hand. But if a rolling pin is used properly it will do the job faster and with better
results.
3. PASTRY BLENDER other kinds of dough.
this is used to cut biscuits, cones, piecrusts, and
4. PASTRY BRUSH - A pastry brush is a kitchen tool which is intended use with
pastry. Many pastries got to be glazed or brushed with things like egg
whites, melted butter, or milk. A pastry brush controls the quantity of glaze
which is applied, and ensures that it is spread evenly and efficiently. Keeping
a pastry brush or two around is extremely useful, even if you are doing not
do this much baking, because there are variety of potential uses for a good
pastry brush.
5. PASTRY WHEEL - this used to cut strips of
knife.
dough along
with the blade
6. PARCHMENT PAPER – a grease-resistant, non-stick, heatproof, quickrelease coated paper used as lining baking pans and making piping cones
for décor work. The paper are often reused until it becomes dark and brittle.
7. WIRE COOLING RACKS – have feet that raise them above the counter so
that moisture does not collect under cooling baked goods. These racks also
can be used for glazing and confectionery works.
DECORATING TOOLS
1. PASTRY TIP/PIPING TUBES – plastic or metal tubes attached at the tip of
the pastry bag to achieve the desired design when piping out icing.
SELF-CHECK 2.4
Identify the following baking tools and equipment.
1. this used to cut strips of dough along with the blade knife
_________________________
2. used to stamp out individual cookies from rolled dough.
______________________
3. Include a knife and a chopping board that are used to cut glazed fruits and
nuts or other ingredients in baking. ________________________
4. A motor powered device used for beating, mixing and blending.
________________________
5. A tool used to grate food into finer form.
_______________________________
6. Used for sifting flour. ____________________________
7. Used for various cutting procedures. _____________________________
8. Used to measure dry and liquid ingredients.
_______________________________
9. Consist of a set of spoons with different sizes for measuring small quantities
of ingredients. _____________________________
10. A hollow dish where ingredients for baking are mixed. ________
Author:
GRACE CANDAROMA
What’s In?
Before going on with the new lesson, take a few minutes and write down
some of the ideas that you’ve learned from the previous lessons. Do this in a sheet
of paper for at least 100 words.
This time you will learn new things, but before that, take the test first. Let us
determine how much you already knew about decorating and presenting pastry
products.
L.O.2 Decorate and Present Pastry Products
 Prepare a variety of fillings and icing, glazes and decorations used for pastry
products.
 Fill and decorate pastry products.
 Finish and present pastry products.
What do you need to know?
Read Lesson Information closely then find out how much you can remember.
Answer self-check 2.1 to find out how much you have learned.
Lesson Information 2.1
Glaze – it is a glossy edible coating often sweet substance applied to food by
dipping, dripping or with a brush. There are various glazes that you can choose from.
They are as follows:
Kinds of glaze
1. Basic Milk Glaze – this can be made through whisking together 2 cups
confectioner’s sugar and ¼ cup milk until smooth, add more milk if needed to
reach desired consistency. Make about ¾ cup.
(Source: http://bit.ly/2WahImD)
2. Brown Sugar Glaze – this can be made by heating 6 tbsp. unsalted butter
and ½ 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 ½
tsp. salt and brings to a boil. When the mixture has thickened remove from
heat and let cool. This makes about 1 cup.
(Source: http://bit.ly/2FFUDU5)
3. Lemon Glaze – is made by whisking together 2 cups confectioner’s sugar, ¼
cup lemon juice and 2 tsp. grated lemon zest until smooth. This makes about
1 cup.
(Source: http://bit.ly/2W4fNAh)
4. Chocolate Glaze – is done by placing 3 ounces chopped bitter sweet
chocolate in a heat proof bowl. In a saucepan heat ½ cup heavy cream and
simmer, pour over chopped chocolate. Let stand for 2 minutes. Add 2 tbsp.
unsalted butter, and mix until smooth. Stirring occasionally until slightly
thickened. Makes 1 cup.
(Source: http://bit.ly/2sCJv1t )
Kinds of Icing/Frosting
Icing/Frosting – are sweet covering or coating in cakes and cake-related
products. Usually the main ingredient is sugar, whether granulated or confectioners’.
There are many varieties of icings/frostings. They are as follows:
1. Buttercream is made by creaming butter until pale with icing sugar, vanilla
and milk. This icing can be spread over cake and any pastry products and can
also be piped into different patterns. If put into a refrigerator, this will harden
and can be kept for a few days. Keep this icing cool because this will easily
melt at warm temperature.
( Source: http://bit.ly/2CwfO6W )
Buttercream
Ingredients:
125 g unsalted butter, softened
1½ cups (240 g) powdered sugar, sifted
2 tablespoons milk
Procedure:
1. Beat butter in a small bowl using electric mixer until light and
fluffy.
2. Gradually add half of the icing sugar, milk, then the rest of
the remaining icing sugar.
3. Add flavour and colour as desired.
2. Fondant -is stiff and shiny icing can be kneaded and rolled out to cover fruit
or chocolate mud cakes, often over a layer of marzipan. Its firm consistency
will help preserve the freshness of the cakes. This is often used to decorate
bigger cakes and make it easy for transportation.
3. Meringue –This icing is typically made from egg-whites, white sugar and
water. This is whipped until fluffy then spread with a spatula onto cake to
decorate creating a more beautifully looking products. Be reminded though, to
do this quickly when icing your cake as it sets quickly after coming off the
heat.
American-style Meringue Frosting
Ingredients:
2 egg whites
425 g White sugar
100 mL water
Procedure:
1. Using a hand-held electric beater, whisk egg whites in the bowl over a
saucepan of simmering water until very stiff.
2. In a separate pan, dissolve the sugar in water and boil for 5-10 minutes
until the liquid is thick and syrupy and has reached the 'thread' stage when the last few drops that fall from a spoon comes off in one long
syrupy thread.
3. Pour the syrup over the egg whites, whisking all the time.
4. Return the bowl to above the saucepan of simmering water and
continue to whisk for 10-15 minutes or until the icing is white, very thick
and meringue-like.
5. Ganache – This is made through melting white or dark chocolate and cream.
This can be looked shiny or matte and is used as a filling or piped to decorate
pastry products.
Ganache
Ingredients:
12 oz. chocolate (white or dark), chopped
1 ½ cups heavy cream or Nestle cream
Procedure:
1. Place chocolate in a heatproof bowl.
2. Bring the cream to a boil in a sauce pan.
3. Pour over the chocolate and stir until the chocolate is melted. Allow to
cool.
6. Cream Cheese Icing - The combination of cream cheese, butter and icing
sugar makes a delicious fluffy, cream-coloured icing. This is used traditionally
used to decorate carrot cakes and cupcakes.
(Source: http://bit.ly/2DpPTzq)
Cream Cheese Icing
Ingredients:
30 g butter, softened
80 g cream cheese, softened
1½ cups (240 g) icing sugar, sifted
Procedure:
1. Beat butter and cheese in a small bowl with an electric mixer until light and
airy.
2. Gradually beat in sifted icing sugar until the icing is fluffy.
7. Royal Icing - Often confused with fondant, royal icing is a white meringue-like
mixture made from egg whites, acetic acid and icing sugar. This can be made
easily at home. It is ideal for making flowers since this will become rock hard
once set.
(Source:https://img.bestrecipes.com.au/S4OF4FeP/h450-w650-cscale-1479794153/br-api/asset/17345/fairy-icing.jpg)
Royal Icing
Ingredients:
1½ cups pure powdered sugar, sifted
1 egg white
4 drops acetic acid
Procedure:
1. Lightly beat egg white in a small bowl.
2. Add icing sugar one tablespoonful at a time, beating well after each
addition.
3. When icing reaches the desired consistency, add acetic acid and beat
well.
8. Boiled Icing - A light and fluffy cake icing made by gradually pouring a hot
sugar syrup over stiffly beaten egg whites, beating constantly until the mixture
is smooth and satiny.
Boiled Icing
Ingredients:
2 cups sugar
1/2 cup water
1/2 tsp. cream of tartar
4 egg whites
Procedure:
1. In a saucepan combine together sugar, water and syrup and bring to a
boil.
2. In boiling syrup do not stir it to avoid crystallization or sugary.
3. Meanwhile, on a separate bowl, beat together egg whites and cream of
tartar until soft peak formed.
4. Pour hot syrup to beaten egg whites continuously like a very thin wire.
5. Continue beating until the mixture becomes stiff but not dry.
6. Fill and frost any pastry.
Kinds of Fillings Used for Pies and Pastries
Fillings – are cooked mixtures spread out in between slices of cakes and
other related products. They are thick in consistency to make them easy to spread
out. They enhance the product and at the same time provide variation in flavour.
There are several types of fillings. They are as follows:
1. Jams and Jellies
These can be purchased ready-made. Stir it to soften, or heat with
small amount of liquid if it’s too thick, and strain to remove the seeds.
These can be used as a filling alone or in combination with other fillings
such as butter cream. Store in a refrigerator after opening. It is not
perishable if used as filling.
(Source: http://bit.ly/2RDv38t)
2. Meringue
This filling is made from beating egg whites with sugar. It can be used
for covering pies. Can also be piped. It does not need refrigeration. It
will become sticky when refrigerated.
(Source: http://bit.ly/2DnCfwD
3. Simple Sugar Syrup
Made from sugar and water, and then cooked. Can be flavoured which
should complement the flavoured pastry. It is popular in presenting
cream puff and éclair, it taste fresh and moist. Keep excess
refrigerated.
(Source: http://bit.ly/2R61FCK
4. Whipped Cream
Beaten with sugar until light and fluffy and can be flavoured. Can be
stabilized for longer life with gelatine and can be used as a filling and
frosting. Can be piped to form soft decorations. Must remain
refrigerated.
(Source: http://bit.ly/2R4NEFe)
Self-Check 2.1
Let us determine how much you learned about types of glazes, icings and fillings
used in decorating pastry products. Take this test.
Directions: Choose your answer from the box and write it on your test notebook.
Icing
Glaze
Whipped Cream
Ganache
Fondant
Jams and Jellies
Boiled Icing
Simple Sugar Syrup
Meringue
Royal Icing
________ 1. This filling is made with beaten sugar and cream until light and fluffy.
________ 2. This is made with beaten egg whites and sugar.
________ 3. This filling can be purchased ready-made.
________ 4. A frosting made by gradually pouring a hot sugar syrup over stiffly
beaten egg whites.
________ 5. This rich chocolate icing is made from either white of dark chocolate
and cream.
________ 6. This is made from sugar and water, and then cooked.
________ 7. A sweet mixture made primarily of sugar and often flavoured used to
coat baked products.
________ 8. A glossy edible coating applied to food.
________ 9. A stiff and shiny icing that can be kneaded and rolled out to cover fruit
or chocolate mud cakes.
________10. This icing becomes rock-hard once set.
What do you need to know?
Read Lesson Information closely and find out how much you can remember. Perform
self-Check 2.2 to find out how much you have learned.
Lesson Information 2.2
Accompaniments, Garnishes and Decorations for Pastries
Garnishing is a method of decorating food to make it more appealing thus
enhancing once appetite. It is an art that can easily learned with little time, effort and
money. You can do this by following these simple rules.
Rules for Garnishing Pastry Products
1. Garnishes should be edible.
2. Simplicity is beauty - Keep your garnishes simple and should appear natural,
fresh and dainty –
3. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
4. The colors should be harmonized – never clash. Contrasting colors usually
produce an artistic picture. If applying artificial coloring it should be kept to the
minimum.
5. Avoid garnishes which are highly seasoned because they might affect the true
taste of the main product.
6. Garnishes need not be expensive.
7. The garnish should not clash with the whole setting.
These are items which are added to give completeness to the presentation. They
are as follows:
1. Syrup – flavoured simple syrup is used to moisten some pastries. Flavourings
may be extracts like vanilla, liquors like rum. In adding the flavourings, add
after the syrup has cold down, because flavour may be lost if they are added
to hot syrup. This may also be flavoured by boiling them with lemon or orange
rind.
(Source: http://bit.ly/2UcqZZV)
2. Pastry Cream – this mixture contains starch thickeners as well as eggs,
resulting in a much thicker and more stable product. This can be used as
filling for any pastry and as pudding. If added with small amount of liquid, it
can be used as sauce for custard.
(Source: http://bit.ly/2FFYRuS)
3. Custards – consist of milk, sugar, eggs, and flavorings. If whole eggs are
used as thickener it is thicker in consistency. Can be used to fill any pastry
and as a dessert itself.
(Source: http://bit.ly/2FEWIzs)
4. Nut Garnish - these are dry fruits or seeds used as decoration to any food.
(Source:http://bit.ly/2R3cpS8)
Sample of Pastry Product Presentations
Raspberry Cream Pie
Cream Puff and Eclairs
Fruit Tart
Fruit Pie
(Source: http://bit.ly/2Cy4cjU)
(Source: http://bit.ly/2Wagp7d)
(Source: http://bit.ly/2R4pRFI)
(Source: http://bit.ly/2DmUlik)
Bow Tie Pastries
(Source: http://bit.ly/2TalWck)
Self- Check 2.2
Let us determine how much you learned about accompaniments, garnishes
and decorations for pastries. Take this test.
Directions: Choose your answer from the box and write it on your test notebook.
Garnishing
Pastry Cream
Nut Garnishes
Syrup
Custards
1. This contains starch thickeners as well as eggs, resulting in a much thicker
2.
3.
4.
5.
and more stable product.
A method of decorating food to make it more appealing thus enhancing once
appetite.
This is used to moisten some pastries.
It consists of milk, sugar, eggs, and flavorings.
These are dry fruits or seeds used as decoration to any food.
What do you need to know?
Read Lesson Information closely then find out how much you can
remember. Perform Self-Check 2.3 to find out how much you have
learned.
Lesson Information 2.3
To decorate and finish pastry products is just as important to the success of
any food or dish. It’s the way the food looks on the plate is what tempts your eyes
and want to taste it. Here are the standards to be followed when decorating and
finishing pastry products.
Standards and Principles to be followed in Decorating and Finishing
Pastry Products




Color of the Product – Color should harmonize with the product since
it stimulates sense of sight and enhanced once appetite. It is important
that the presentation and plating must be eye-catching.
Appearance – is about form and shape after baking the product. Each
piece or slice should have the same size, shape and form.
Consistency –it is the uniformity of grains and texture and how it feels
in the mouth when eating the product.
Moisture Content – this refers to the amount of moisture that is
present to the product. Moistness also enhances flavour and
palatability.
Self-Check 2.2
Identify what is being described in the sentence below. Choose your answer from the
box and write it on your test notebook.
Consistency
Moisture Content
Appearance
Color of the Product
1. It refers to the uniformity of grains and texture.
2. It is the amount of moisture present in pastry products which contribute in the
moistness and softness of pastries.
3. It refers to the form and shape of pastry products after baking.
4. It stimulates sense of sight and enhanced ones appetite.
Performance Task (Individual Activity)
Choose from the given recipe and prepare any glaze, icing and filling. Practice
and enhance your skills on decorating and presenting pastry by applying this to your
baked pastry products. Your performance will be rated based on this rubric.
Scoring Rubrics for Evaluation
Performance Criteria
1. A filling and coating/icing for pastry
product are prepared according to
standard recipes, enterprise standards
and/or customer preferences
2. Pastry products are filled and decorated
where required and appropriate, in
accordance with standards and customer
preferences
3. Pastry items are finished according to
desired product characteristics
4. Baked pastry products are presented
according to established standards and
procedure
TOTAL
Perfect Score
25
25
25
25
100
Student’s
Score
LO 3. Store pastry products


Store pastry products according to established standards and
procedures.
Select packaging appropriate for the preservation of product freshness
and eating characteristics
What Do You Need To Know?
Lesson Information 3.1
Storing Baked Pies and Pastries
1. For open-faced pies. Cover the filling loosely with waxed paper.
2. For pies with a lattice-top crust. Cover only the cut openings on the two
sides with plastic wrap.
3. Custard pies. These must be stored refrigerated as they easily absorb
odors, but cannot be covered with plastic wrap without marring the
surface. Store them into a large inverted bowl.
4. Pies with a top crust. To freeze pies or tarts with top crust with a firm
topping, wrap before freezing.
5. Other pies or tarts should be frozen solid (3hrs in the freezer) before
wrapping. Use Saran plastic wrap, which is airtight to wrap the pie or
tart. Then slip into a reclosable 2-gallon freezer bag, expelling as much
air as possible before sealing it.
6. Pies with meringue toppings should not be frozen.
Pies and Pastries Shelf Life
Toaster Pastries
Poultry Pastries
Fruit Pies, baked
Pies and Pastries,
cream filled
Pastries, baked
Pies and Pastries,
unbaked
Refrigerator
-2-3 days
2-3 days
2-3 days
Freezer
2-3 months
2-3 months
8 months
3 months
-3 days
1-2 months
4-6 months
How Much Have You Learned?
Self-Check 3.1
Directions: Encircle the letter of the correct answer.
1. It is a pie that should refrigerate when storing but not freezing.
a. Open-faced pies
c. Pies with a top crust
b. Pies with meringue
d. Custard pies
2. What kind of pies and tarts that stored loosely with wax paper covering their
fillings.
a. Open-faced pies
c. Pies with a top crust
b. Pies with meringue
d. Custard pies
3. The shelf-life of toaster pastries in freezer.
a. 8 months
c. 4-6 months
b. 3 months
d. 2-3 months
4. The shelf-life of fruit pies in refrigerator.
a. 8 months
c. 4-6 days
b. 3 months
d. 2-3 days
5. The shelf-life of pies and pastries, unbaked in freezer.
a. 8 months
c. 4-6 months
b. 3 months
d. 2-3 months
Post-assessment
Read and analyze the statement carefully. Choose the correct answer and write the
letter only on your test notebook.
1. It consists of milk, sugar, eggs and flavourings which is used to fill pastries.
C. icing
C. custards
D. syrup
D. pastry cream
2. What coating is applied to food to make the food shiny or glossy?
a. nuts
C. glaze
b. icing
D. frosting
3. What type of icing that is stiff and shiny and can be kneaded and rolled out to
cover fruit or chocolate mud cakes
a. fondant
C. boiled icing
b. buttercream
D. royal icing
4. It is rich cream made of chocolate and heavy cream?
a. syrup
C. ganache
b. custard
D. butter cream
5. What kind of filling that can be purchased ready made?
a. custard
C. pastry cream
b. meringue
D. jams and jellies
6. It is made from beating egg whites with sugar.
a. custard
C. pastry cream
b. meringue
D. jams and jellies
7. Which is made from sugar and water, and then cooked.
a. jams
C. ganache
b. custards
D. simple sugar syrup
8. What principle of decorating and finishing pastry products refers to the
uniformity in grains and texture?
a. consistency
C. moisture content
b. appearance
D. color of product
9. What principle of decorating and finishing pastry products refers to its form and
shape after baking?
c. consistency
C. moisture content
d. aappearance
D. color of Product
10. What principle of decorating and finishing pastry products refers to amount of
moisture present which contribute in the moistness and softness of pastries?
a. consistency
C. moisture content
b. appearance
D. color of Product
11. What principle of decorating and finishing pastry products which stimulates
sense of sight and enhance once appetite?
a. consistency
C. moisture content
b. appearance
D. color of Product
12. Which filling contains starch thickeners as well as eggs, resulting in a much
thicker and more stable product?
a. custard
C. pastry cream
b. meringue
D. jams and jellies
13. Which is made from sugar and water then cooked?
a. meringue
C. jams and Jellies
b. whipped cream
D. simple sugar syrup
14. Which of the following icing becomes rock-hard once set?
a. fondant
C. boiled icing
b. buttercream
D. royal icing
15. Which icing is made by creaming butter until pale with icing sugar, vanilla and
milk?
a. fondant
C. boiled icing
b. buttercream
D. royal icing
Generalization
This module gave you the opportunity in developing your skills to Prepare,
Decorate and Present Pastry Products in accordance to the standard operating
procedures, knowledge and techniques you learned of Bread and Pastry Production.
You learned to decorate and present pastry product which is important to
enhance food aesthetic appeal. Usually, our first experience of food is how it looks,
how it smells and lastly how it tastes. There is a saying that “Food that looks
beautiful tastes better” so appearance plays an important part in food presentation
thus you need to decorate and present your pastry products well.
This will prepare you to move on to the next lessons to improve and gain important
knowledge and skills in Preparing and Presenting Gateaux, Tortes and Cake
Products.
Author:
ERLINDA A. LAO
Teacher II
Lala National High School
Division of Lanao del Norte
Bachelor of Industrial Education
Technology and Home Economics
Food and Food Beverage Services NCII
Bread and Pastry Production NII
Cookery NCII
GLOSSARY
Culinary and Technical Terms Related to Pastry Products
Term
Beat
Beater
Cream
Crimp
Crust
Dissolve
Mise-en-place
Pack compactly
Pan
Pastry creams
Pipe out
Pre-heat
Recipe
Scraper
Sieve
Whip
Whisk
Explanation
The aeration of fat, sugar, eggs and other materials by beating
together. This can be done by hand or by machine.
A hand-shaped implement which, when fixed to a machine, beats
ingredients such as fat, sugar and eggs.
To beat fat and sugar or fat and flour together until light and fluffy.
To add cream as a decoration of filling to a baked cake.
A common term used to describe all kinds of creams such as dairy
cream, buttercream, marshmallow cream, custard cream, etc.
To pinch together the edge of a piecrust with the fingers or fork
tines.
The outer part of a loaf bread or pastry.
To mix a dry substance with liquid until it is liquefied.
A French term that means “put in place”. It includes assembling all
the necessary ingredients, equipment, and tools needed to
perform the task.
To fill cup with brown sugar or shortening by pressing it with back
of the spoon.
A broad, shallow baking tin.
A thick sauce containing eggs and starch.
To press the mixture out of the piping bag.
To heat the oven to a desired temperature before putting in the
food to bake or roast typically with a circular base.
An exact formula which will include the weights of the materials to
be used for a particular type of bread or confectionery. All other
details such as temperature, times, yields, etc., will also be
recorded.
A small oblong piece of plastic material, with two corners rounded
for scraping down mixing bowls. The straight edge of the scraper
can be used to smooth the side of a cake when coating with
cream or butter cream. The straight edge can also cut in many
ways so that a pattern can be made in the coating, for example, a
comb scraper.
A metal blade in a wooden handle that is used to scrape the
surface of a bench, or for cleaning metal baking trays.
Utensil with a wire or nylon mesh through which dry materials are
passed. Sieving removes coarse particles, extraneous materials
and also is a means of blending. Coarse sieves are used for the
cleaning and draining of fruit. A sieve can also be used for fluids or
semifluids.
To rapidly aerate a sponge, meringue or cream by means of a
hand or machine whisk.
An implement made of wire used to whip sponges, meringues and
cream by hand. A similar implement is specially made to fix to a
machine.
References:
Books:
Bread and Pastry Production Learning Manual for Senior High School
Internet Sources
 https://www.google.com/search?q=kinds+of+icing/frosting&source=lnms&sa=
X&ved=0ahUKEwjP0JnLv7fAhWK7WEKHZzdB7QQ_AUICSgA&biw=1366&bih=613&dpr=1

https://www.google.com/search?biw=1366&bih=613&tbm=isch&sa=1&ei=Vd
NFXPLqJoyHoATfhrOoBw&q=chocolate+glaze&oq=chocol+glaze&gs_l=img.
1.0.0i7i30l4j0i7i10i30j0i7i30l5.85204.88567..91141...0.0..0.132.1319.0j11......
1....1..gws-wiz-img.......0i67j0.2Y1_W0JQknM

https://www.google.com/search?biw=1366&bih=613&tbm=isch&sa=1&ei=o9J
FXLraBtmBoASrm7vgCg&q=brown+sugar+glaze&oq=brown+sugar+glaze&g
s_l=img.3..0l9.62322.70626..71865...0.0..0.127.2219.0j19......1....1..gws-wizimg.......0i7i30j0i24j0i7i5i30j0i8i7i30.m_xd05F8LFo

https://www.google.com/search?q=boiled+icing+recipe&source=lnms&sa=X&
ved=0ahUKEwig5fHmgf_fAhXHxrwKHXAyDpIQ_AUICSgA&biw=1366&bih=6
13&dpr=1
https://www.bestrecipes.com.au/article/different-types-of-icing-a142.html


https://img.bestrecipes.com.au/45p4Quqe/h450-w650-cscale-1479794153/brapi/asset/17339/fondant-icing.jpg

https://img.bestrecipes.com.au/IM1AWnyh/h450-w650-cscale1479794153/br-api/asset/17341/lemon-meringue-cupcakes.jpg




https://img.bestrecipes.com.au/IKfsB1Ax/h450-w650-cscale-1496732682/brapi/asset/17342/paleo-chocolate-ganache-cake.jpg
https://img.bestrecipes.com.au/S4OF4FeP/h450-w650-cscale1479794153/br-api/asset/17345/fairy-icing.jpg
https://www.bestrecipes.com.au/article/different-types-of-icing-a142.html
http://bit.ly/2DodccN
http://bit.ly/2WahImD

http://bit.ly/2FFUDU5

http://bit.ly/2W4fNAh

http://bit.ly/2sCJv1t

http://bit.ly/2sCJv1t



http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0H
OO
http://www.craftybaking.com/howto/mixing-method-basics


https://www.shutterstock.com
http://www.K31114433fotosearch.com

http://www.pe0082777fotosearch.com

https://www.gettyimages.com
Key Answers:
1. C
2. C
3. A
4. C
5. D
6. B
7. D
8. A
9. B
10. C
11. D
12. C
13. D
14. D
15. B
Pretest
SELF-CHECK 1.1
1. Flakiness
2. Pie and tart
3. Tenderness
4. Pastry
5. French Pastries
6. Shortening
7. Salt
8. Croissants
9. Puff Pastry
10. All-purpose flour
I.
1. Beating
2. Stirring
3. Creaming
4. Cutting in
5. Whisking
6. Cut and fold
7. Kneading
8. Laminating
9. whipping
10. rolling
SELF-CHECK 2.3
II.
4. 16 fluid oz.
5. 3 teaspoons
4. c
5. a
1. ½ oz.
2. 2 cups
3. 8 tablespoons
1. d
2. d
3. a
SELF-CHECK 2.2
II. ENUMERATION
1. Flakiness
2. Tenderness
3. All-purpose flour
4. Lard and vegetable
shortening
5. Liquid
6. Salt
7. Cream Puffs
8. Puff Pastry
9. Danish Pastry
10. French Pastries
Pie and Tart
Croissants
1.
2.
3.
4.
5.
1.
2.
3.
4.
Consistency
Moisture content
Appearance
Color of the product
Self-Check 2.3
Pastry Cream
Garnishing
Syrup
Custards
Nut Garnishes
Self-Check 2.2
1. Whipped Cream
2. Meringue
3. Jams and Jellies
4. Boiled Icing
5. Ganache
6. Simple Sugar Syrup
7. Icing
8. Glaze
9. Fondant
10. Royal Icing
Self-Check 2.1
1. Pastry wheel
2. Cookie cutter
3. Cutting tool
4. Electric mixer
5. Grater and shredder
6. Flour sifter
7. Kitchen shears
8. Measuring cups
9. Measuring spoons
10. Mixing bowl
Self-Check 2.4
Self –Check 3.1
7. a
6. a
5. b
4. c
3. b
2. a
1. c
Self-Check 3.2
5. c
4. d
3. d
2. a
1. b
JAY C. MILA, MTTE
Teacher III
Opol National Secondary Technical School
Division of Misamis Oriental
Bachelor of Industrial Education
Technology and Home Economics
Master in Technician Teacher Education
Hotel and Restaurant Management
Mindanao University of Science and Technology
Food and Food Beverage Services NCII
Bread and Pastry Production NII
Bartending NCII
Cookery NCII
Training Methodology I
For inquiries and feedback, please write or call:
Department of Education – Bureau of Learning Resources (DepEd-BLR)
DepEd Regional Office No. 10
Zone 1, Upper Balulang, Cagayan de ORO city 9000
(088) 880-7071, (088) 880-7072
region10@deped.gov.ph
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