DIVISION OF NAVOTAS CITY
BREAD AND PASTRY
PRODUCTION NC II
(Quarter 1 or Quarter 3)
Semestral
S.Y. 2021-2022
NAVOTAS CITY PHILIPPINES
Bread and Pastry Production NC II for Senior High School
Alternative Delivery Mode
Quarter 1 or 3
Second Edition, 2021
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 module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.
Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writer: CristenLea Salcedo, Mary Joy Discuanco and Kim Galvez
Editors: Gliceria S. Alvarez
Reviewers: Karen M. Booc
Illustrator: Eric De Guia-BLE, production Division
Layout Artist: Eric De Guia- BLR, Production Division, Kim G. Galvez
Management Team: Alejandro G. Ibañez, OIC- Schools Division Superintendent
Isabelle S. Sibayan, OIC- Asst. Schools Division Superintendent
Loida O. Balasa, Chief, Curriculum Implementation Division
Grace R. Nieves, EPS In Charge of LRMS/EPP-TLE-TVL
Lorena J. Mutas, ADM Coordinator
Vergel Junior C. Eusebio, PDO II LRMS
Inilimbag sa Pilipinas ng ________________________
Department of Education – Navotas City
Office Address:
BES Compound M. Naval St. Sipac-Almacen Navotas City
____________________________________________
02-8332-77-64
Telefax:
____________________________________________
Navotas.city@deped.gov.ph
E-mail Address:
____________________________________________
Table of Contents
What I Know ................................................................................1
Module 1......................................................................................2
Module 2......................................................................................11
Module 3......................................................................................19
Module 4......................................................................................23
Module 5......................................................................................27
Module 6......................................................................................31
Module 7......................................................................................34
Module 8......................................................................................39
Assessment ..................................................................................44
Answer Key ..................................................................................45
References ...................................................................................46
Read and analyze the statement carefully. Choose the best answer and write
the letter only in your answer sheet
1. Which of the ingredients is an example of a physical leavening agent?
a. air
c. baking soda
b. yeast
d. baking powder
2. What is the first step to have better results in baking
a. use modern equipment
b. memorize the recipe very well
c. use only imported ingredients
d. measure ingredients accurately
3. What is the best step to have better results in baking?
a. Memorize the recipe very well.
b. Use only imported ingredients.
accurately.
4.
c. Use modern equipment
d. Measure ingredients
Which types of mixing technique is done only in baking bread?
a. Creaming
c. Kneading
b. Folding
d. Blending
5. It is an assortment of rich flour mixtures consisting of high proportions of fat
to flour with relatively small amounts of liquid and enriched with different
varieties of fillings.
a. Cookies
c. Cake
b. Pastry
d. Bread
6. What important ingredients in pastry provide the needed moisture to develop
gluten?
a. Salt
c. Water
b. Flavoring
d. Flour
7. When using a rolling pin, it is best if it rolls out lightly to the dough to prevent
it from _______________.
a. Scratching
c. Rolling
b. Deforming
d. Flattening
8.
What is the standard characteristic of a good pastry?
a. Fluffy and flaky
c. Soft and tender
b. Tender and flaky
d. Fully and tender
9. Can purchase ready –made: stir it to soften, or heat with amount of
liquid if it’s too thick. and strain to remove the seeds
a. Jams and jellies
b. Meringue
c. simple sugar syrup
d. whipped cream
10. Made from sugar and water, and then cooked. Can be flavored which should
complement the flavors pastry
a. Jams and jellies
c. simple sugar syrup
b. Meringue
d. whipped cream
1
MODULE 1
This module will provide you with the basic skills and knowledge needed in baking, and
that is the proper measuring technique of ingredients. Despite of the current situation,
this module will guide you through in acquiring the skills you need in this lesson to
cope up with the TESDA standards. Hands-on activities of the learners are made
possible by carefully reading the content and following the instructions in each activity.
You can also refer to the textbook or manual that you are currently using for further
understanding of this topic.
The module is mainly focused on one lesson, specifically:
Lesson 1: Accurate Measurement of Ingredients
Learning Competency:
1.1 Select, measure, and weigh required ingredients according to recipe or production
requirements
1.2 Bake bakery products according to techniques and appropriate conditions
After going through this module, you are expected to:
1. identify the ingredients in baking.
2. select appropriate substitute of baking ingredients; and
3. demonstrate the proper way of measuring ingredients.
Lesson
1
Accurate Measurement of
Ingredients
Accuracy in measuring ingredients is basic but it is one of the important factors that
you have to learn as a part of the Bread and Pastry Production class to achieve good
quality baked products. Techniques in measuring is different in each ingredient. Let
us begin this module with knowing the major ingredients in baking.
2
You can also refer to the Bread and Pastry Production Manual for other
information that is not included in this module.
Major Ingredients in Baking
1. Flour
Flour commonly made from wheat, but it can also be made from many other
grasses and non-grain plants, like rye, barley, maize (corn), potatoes and other
foods. Wheat contains protein. In baked products protein becomes gluten when
combined with water. The higher the protein content of the flour the higher the
strength of the gluten.
TYPES OF
FLOUR
1. Hard Flour
2.
Bread
Flour
3.
Allpurpose flour
4.
Soft
Flour
5.
Cake
Flour
DESCRIPTION
high in gluten, with 12-14% protein content, and has strong
gluten strength.
It has 12-14% protein content; made from hard wheat flour. High
gluten content causes the bread to rise and it gives shape and
structure
With 10-11 protein content; made from blend of hard and soft
wheat flours. Other name for this type of flour are general purpose
flour and family flour.
Low in gluten that results to finer texture; It is made into cake flour
that has the lowest gluten content. It is also made into pastry
flour; it has more gluten than cake flour.
7-9% protein content; made from soft wheat flour; it is good for
making cakes and cookies.
Uses of Flour
1.
2.
3.
4.
5.
Provide structure, texture and color to baked products.
Provide nutritive value to baked products.
Used thickening agent.
Use as binder of food.
Used as stiffening agent in laundry
3
2.Sugar
TYPES OF SUGAR
Regular granulated sugar
or white sugar
Confectioner’s sugar or
powdered sugar
Brown Sugar
APPEARANCE
BASIC INFORMATION
Also known as table
sugar
Granulated sugar that
has been pulverized.
Contains caramel,
mineral matter and
moisture. It also
contains small amount of
molasses. It comes in
three colors.
What are the effects of sugar in baking?
•
•
•
increases dough development
makes the color of the crust richer
improves the nutritive value, flavor and
aroma of the product
• makes the bread more tender
• increase the volume of the loaf
• serves as food for the yeast
• contributes to moisture content of baked
• products, increasing its storing quality
• acts as creaming agent
3Eggs
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 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.
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; 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 agent as they incorporate air into 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
4
4. Shortening
Shortening is any fat, which, when added to flour mixtures increases tenderness.
This is done by preventing the sticking of gluten strand while mixing so that gluten is
shortened and makes the product tender.
Examples of Shortening
Oil – made from plant products such as corn, cottonseeds,
soybeans, peanuts, and other resources. It can be a
substitute for melted shortening. Corn oil and vegetable oils
are commonly used in baking. Olive oil should not be used
in baking unless it is specified in the recipe.
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 remain
solid when refrigerated, but softens to a spreadable
consistency at room temperature, and melts to a thin liquid
consistency at 32-35°C (90-95°F)
Margarine – made form hydrogenated vegetable oil. It
contains 80-85% fat, 10-15% water and 5% salt. The
hydrogenation process makes oil a solid.
Lard – made of fat from pork. Some people prefer lard to
other fats for making pie crust and biscuits because it gives
a flakier texture.
Cocoa Butter – the ivory-colored natural fat of the cocoa
beans extracted during the manufacturing of chocolate and
cocoa powder. It gives chocolate its creamy, smooth, meltin your mouth texture.
5
Uses of Shortening in Baking
1. Makes bread product tender and improved 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.
Improve the shelf life of baked products because of its moisture
5. Leavening Agent
Leavening agents are gasses that causes 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 the dough or batter is baked, it
“sets” and the holes left by the gas bubbles remain. This is what gives bread, cakes,
and other baked goods to rise and increase in volume
CLASSIFICATION OF LEAVENING
AGENT
Chemical Leaveners are chemical
mixtures of compound that release
gases, usually carbon dioxide.
Chemical leaveners are used in
quick breads and cakes, as well as
cookies.
Biological Leaveners – is a
substance used to make baked
products lighter by helping them
rise. Leavening with yeast is a
process based on fermentation, the
process of converting sugar to
alcohol and to carbon dioxide.
EXAMPLES/TYPES
Baking Soda – also 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 with batter or
dough
Baking Powder – is combination of
baking soda and acid salt.
Cream of tartar – is a tartic acid and
a fine white crystalline acid salt which
is by-product of the wine making
industry. It is used in the whipping of
egg whites to stabilize them and allow
them to reach maximum volume.
1. Dry or granular
2. Compressed or cake type
3. Instant
6. Liquid Ingredients
Liquid ingredients provide moisture to rehydrate and activate the yeast and bring
together the four and any other dry ingredients to make the dough. It also improves
the formation of gluten strands during the kneading of dough
TYPES OF LIQUID INGREDIENTS
1. Water – is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrate. 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.
6
2. Milk and Other Dairy Products – milk and cream, like water, moisten dough
and batters. Unlike water, they added a slight flavor to the final baked good and
increase its richness. Milk and cream also create a fuller, moister texture in
baked goods and help them brown on the surface. They also contribute to the
nutritive value of baked goods.
Minor Ingredients in Baking
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
quantity but contribute to the enhancement of flavour and texture of the baked
products. These are the ingredients that add distinction and character to baked goods.
1.
2.
3.
4.
5.
6.
7.
Flavoring
Vanilla
Salt
Spices
Wines
Coffee
Chocolate and cocoa
SUBSTITUTION AND EQUIVALENTS
In baking, there are times that the required ingredient is not available in the
market, in this scenario, it is important to know the alternative or substitute to it. Here
are frequently used substitution and equivalents.
Ingredients
Substitute
1 cup butter
1 cup margarine
1 oz baking chocolate (unsweetened)
1 square unsweetened chocolate
1 oz. sweetened chocolate
¼ cup cocoa + 1 ½ to 2 tsp. shortening
8-10 pcs. Graham crackers
1 cup graham crumbs
4 oz. bread
3 cups soft crumbs
1 cup milk
½ cup evaporated milk ½ cup water
1 cup cake flour
1 cup all-purpose flour – 2 tsp + 2 tsp
cornstarch
(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
¾ cup wholemilk + ¼ cup butter
1 whole egg
2 egg yolks
1 cup molasses
1 cup honey
7
Abbreviation
Given Measurement
1 gallon
1 quart
1 pint
1 cup
½ cup
¼ cup
1/8 cup
1 tablespoon
1 pound
2.2 pounds
1 kilogram
Equivalents
4 quarts
2 pints
2 cups
8 fluid ounces
4 ounces
2 ounces
1 fluid ounces
3 teaspoons
16 ounces
35.2 ounces
1000 grams
gallon = gal.
pound =
lb.
quart = qt.
gram =
g.
pint = pt.
kilogram = kg.
cup =
ounce =
c
oz.
tablespoon = tbsp.. or T
teaspoon = tsp. or t
fluid ounce = fl. Oz.
You can also visit thespruceeats.com/ingredient-substitution-chart-3054056 for more
substitute ingredients.
Now that you know all the basics, let us continue the steps in measuring
ingredients accurately.
STEPS IN ACCURATE MEASUREMENT OF INGREDIENT
Dry Ingredients
A. Flour
1. Sift the flour to remove lumps.
2. Spoon sifted flour lightly into a measuring cup heaping it well over the top
of the cup. Do not shake the cup.
3. Level off the cup with a straight-edged utensils or spatula.
4. For fraction of a cup, use the lines indicating ¼, 1/3 and ½ of the standard
measuring cup.
B. Sugar
1. White sugar needs sifting only if lumpy. Proceed with the same steps on
measuring the flour.
2. Brown sugar, if lumpy, press through a course sieve to crush the lumps.
Pack into measuring cup. Level off.
3. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly
into measuring cup. Level of with a spatula or any straight-edge utensils.
Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
1. Fill measuring spoon with the desired ingredients. Level-off with a spatula
or any straight edge utensils. If baking powder has caked, stir lightly before
measuring.
D. Shortening
1. With the use of measuring cup
Have shortening at a room temperature. Pack firmly into the measuring
cup, taking care not to have air pockets. Level off with a spatula or any
straight-edge utensils. Use standard measuring spoon for less than ¼ cup
shortening.
8
2. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ c of fat is desired and
add shortening enough to cause the water to rise up to the 1 cup mark. To
measure ¼ cup, fill with cold water up to ¾ cup level and add shortening
enough to raise the water up to the 1 cup mark. Drain well.
Liquid Ingredients
A liquid measuring cup is best to use for liquid ingredients because it is clear
and see though. It also has a spout that makes pouring of liquid easy.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even
surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid
reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker
line. Look at the top of the liquid.
ACTIVITY 1.2: Test yourself
1. Taste two of any baked products. Identify the ingredients used in baking the
product.
2. Identify the substitutes for each ingredient.
3. Answer the Activity sheet provided. ( You can do this in a separate sheet of
paper.
Activity Sheet for Activity 1.2
NAME
GR. &
SECTION
DATE
TEACHER
BAKED PRODUCT:
INGREDIENTS
SUBSTITUTE
Congratulations! You have reached this part of the module. In this part, it’s
your turn to show your skills in proper way of measuring ingredients. Remember the
importance of accurate measurement in baking to motivate you to do this activity
correctly. If you still don’t remember the importance of accurate measurement, you
can go back to the link given to you by your teacher.
9
ACTIVITY 1.3: Demonstration
TASK SHEET
TOPIC
Accurate Measurement of Ingredients
OBJECTIVES
1. Demonstrate accuracy in measuring
ingredients.
2. Use appropriate tools in measuring
ingredients.
3. Maintain cleanliness and safety measures in
the area.
TOOLS TO BE USE
measuring cup, measuring glass, measuring spoon,
spatula or any utensils with straight edge, saucer
PPE
apron and hairnet
INGREDIENTS
Flour, white sugar, brown sugar, baking powder or
baking soda or salt, water.
MATERIALS
Cellphone with camera
INSTRUCTION:
1. Create a video demonstrating the proper way of measuring the following
ingredients:
•
•
•
•
•
•
1 cup Flour
½ cup white sugar
¼ cup brown sugar
½ tsp. baking powder/baking soda/salt
250 ml. water
1 tsp. vanilla
2. Video Requirements:
• The video must be clear from beginning to end.
• The video must show the working area.
• The task given in this activity must be visible in the video.
The ingredients should be identified, either verbally or in text.
10
MODULE 2
This module was designed and written with you in mind. It will
provide you with the basic knowledge and skills in baking. Despite of
the current situation, this module will guide you through in acquiring
the skills you need in this lesson to cope up with the TESDA
standards. Hands-on activities of the learners is made possible by
carefully reading the content and following the instructions in each
activities. You can also refer to the textbook or manual that you are
currently using for further understanding of this topic.
The module is mainly focused on one lesson, specifically Lesson 1
Prepare bakery productsTLE_HEBP912PBIa-f-1
1.2 Prepare variety of bakery products according to standards
mixing procedures/ formulation/ recipe or production
requirements.
1.3 Use appropriate equipment according to required bakery
products and standard operating procedures.
After going through this module, you are expected to:
1. prepare variety of bakery products according to
standard mixing procedures/formulation/recipe and desired
product characteristics.
2. use appropriate and available equipment in your home that
can be used in baking.
3. demonstrate sanitary measures in preparation of bakery products.
Prepare Bakery Products
Lesson
According to standard and Use of
2
Appropriate Equipment
Bakeries produces variety of products. Each product differs from one bakery to
another. It is because they follow their own procedures based on the standards
set by the baker or the owner. This module will focus on the preparation of
variety
of
bakery
products
according
to
the
standard
mixing
procedure/formulation/recipes and desired product characteristics using
appropriate equipment.
11
Classification of Bakery Products
Bread
It is a staple food in some parts of the world like in United States of
America. It is usually made from a dough but it can also be
prepared using batter instead of dough.
Methods of Mixing Dough
1.
Straight Method – in this method, the ingredients are combine
all together at one time to make a dough. It is kneaded and set
aside to rise.
2. 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. The remaining ingredients are
added and the mixture is treated as a straight dough.
Characteristics of a Well-Made Bread
1. It is large for its weight, well-rounded top, and free from cracks and
bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall
making the crumb smooth, soft, elastic and creamy white
with silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.
Cookies
It is sometimes called “little cakes”, it is small, flat and sweet.
Usually contains flour, sugar and some types of oil or fat. You can
also put, raisin, oats or chocolate chips.
12
Kinds of Cookies
Dropped
Cookies
It has an irregular and
uneven shape since it is
made
by
dropping
the
cookies
batter
from
a
tablespoon to a baking sheet.
Rolled
Cookies
It is made from dough which
have been rolled out and cut
with cutters to form different
shapes
to
fit
special
occasions.
Pressed or
Bagged
Cookies
Cookie Bar
It is rich in taste than other
types of cookies because it is
made with more butter. It is
made
by
pressing
the
mixture out of the cookie
presser or pastry tip into the
baking sheet to form varied
shapes.
This type of cookie is cut into
bars after baking. They are
usually small and square in
shape.
This type of cookie is frozen
and cut into desired shapes
before baking.
Refrigerat
ed
Cookies
Mixing Techniques
Creaming
Rubbing one or two ingredients in a bowl with the
help of wooden spoon or electric mixer to make a soft
fluffy mixture. The creamed mixture should have
both smooth
and grainy particles.
13
Cutting In
Folding
Cut and Fold
Beating
Stirring
Whipping
Sifting
Kneading
Mixing fat and flour with the use of pastry blender
or two knives in a scissor –like manner. This method
cut fat in smaller pieces. This mixture is used for
pastries and
biscuits.
It is done by rotating the mixing bowl while turning
the rubber scrapper from the bottom to the top of
the mixing bowl. It is gently combining two
ingredients to retain air
in the mixture.
A combination of two motions cutting vertically
through the mixture and turning over and over by
gliding the spoon or rubber scrapper across the
bottom of the mixing
bowl at each turn.
It is done to incorporate air in mixture by
mechanical agitation. I could be done with the aid of
tools like wire
whisk, egg beaters, electric mixers or with a fork.
It is combining the ingredients using a wooden
spoon in a rotating motion.
It is a fast beating. This method I done in eggs and
cream to fill them with air and made them thick and
fluffy.
It is the process of separating coarse particles in the
ingredients by using a flour sifter. It also
incorporate air in the ingredients.
It is done by hand or by stand mixer. It is the process
in making bread dough, use to mix the ingredients
and add strength to the final product. This process
continues
until the dough is elastic and smooth.
Muffin
Muffin are simply cup breads leavened and a member of quick bread
family.
A variety of loaf breads and coffee cakes can be derived from basic muffin recipe.
Outside Characteristics of Muffins
and Quick Breads
Shape: uniform, well-rounded top;
free from peaks; no cracks.
Size: uniform; large in proportion to
weight.
Color: uniform golden brown
Crust: Tender; pebbled or slightly
rough; shiny.
Inside Characteristics of Muffins and
Quick Breads
Color: creamy white or slightly
yellow; free from streaks.
Grain: round even cells; free from
tunnels.
Texture: tender; moist; light.
Flavor: Pleasing; well-blended with no
bitterness.
Biscuit
Biscuit are small flaky quick breads leavened using fast
acting leavener which make preparation time shorter than any
yeast leavened bread.
14
Two Ways to Make Biscuits
1. Using Solid Fats
2. Using liquid shortening or “Wet to Dry Method”
3.
Outside Characteristics of Biscuits
Inside Characteristics of Biscuits
Shape: Uniform; straight sides and
Color: creamy white; free from
level tops on rolled biscuits
yellow or brown spots.
Size: uniform; twice the size of
Grain: Flaky, pulling off in thin
unbaked biscuits
sheets; medium fine, even cells.
Color: Uniform golden brown tops
Texture: Tender; slightly moist; light.
and bottoms-sides lighter; free from
Flavor: Pleasing, well-blended with no
yellow or brown
bitterness.
Crust: tender; moderately smooth; free
from excess flour.
Directions: Read the recipe on you reference book in Bread and
Pastry from page 31 to 41. Look for the following baked product
recipe:
1.
2.
3.
4.
Dinner roll
Chocolate Chip Cookies
Cheese biscuit
Banana muffin
Additional Instructions:
•
•
In your activity notebook make an illustration of the mixing
method used in each recipe.
Copy the format below:
DINNER ROLL
Mixing Methods to be used
Beating
Kneading
15
Let’s bake…bake...bake
Important!
Read this first before doing the activity.
Sanitation is very important in preparing any kinds of food as
well as in baking. Before you do the hands-on activity, bear in mind
the following standards and personal hygiene that you have to apply
in baking.
1. Remove jewelries and accessories before starting to work.
2. Hand should clean and nails cut short.
3. Use the appropriate PPE. Like apron, hairnet, face mask
and gloves (if necessary).
4. Sanitize all the tools, utensils, and equipment before and after use.
5. Make sure that your wo
6. Parking area is clean and sanitize before you start the baking
activity.
7. Always keep the working area clean.
8. Avoid sneezing and coughing when handling the ingredients
and the finish product.
9. Do not let anyone touches the ingredients, tools, utensils, and
equipment that you are going to use while doing the activity.
10.
Dispose of garbage properly after the activity
Directions: Choose 2 of the following recipes of different kinds of
bakery product. Then follow the procedure indicated on the recipes
that you have selected. Ask somebody from your family to record a
video while doing this activity. Take a photo of your finished product.
Follow the instruction of your teacher on how you will send the video
and the photo of your output.
DINNER ROLL
Ingredients:
Mixture 1:
1 ¼ cup bread flour
1/8 bar butter (softened)
Mixture 3:
¼ c beaten egg
½ tsp. iodized salt
Mixture 4:
Egg wash
Mixture 2:
3 tbsp. sugar
½ tbsp. yeast
16
Procedure:
1. In a large mixing bowl, combine bread flour and butter. Mix
well. Add the sugar and yeast. Rub the dry ingredients with
your hands until all ingredients were distributed equally.
2. Beat egg and combine to water and salt.
3. Pour all liquid ingredients to dry ingredients and mix well.
Knead for 15 to 20 minutes.
4. When the dough is already smooth and elastic and blisters
are showing, from a ball and set aside for 20 to 25 minutes
or until it doubles in size.
5. Punch the dough. Flatten and weigh for 45 grams or make it to 7
pieces.
6. Arrange the baking sheet and set aside for 30 minutes or until
it increases its size.
7. Bake for 10 to 15 minutes in 375ºF.
CHOCOLATE CHIPS COOKIES
Ingredients:
1 1/8 c flour
¼ c sugar
¼ tsp. baking soda
1 egg beaten
½ tsp. salt
1 tsp. vanilla
¼ c shortening
½ lb. semi-sweet chocolate or
chocolate chips
Procedure:
1.
2.
3.
4.
5.
6.
7.
Sift flour, baking soda, and salt together.
Cream shortening, brown sugar and granulated sugar together.
Add egg and vanilla. Beat thoroughly.
Add sifted dry ingredients.
Fold in chocolate or chocolate chips cut into small pieces.
Drop from teaspoon onto grease cookie sheet.
Bake in moderate oven (350 ºF) about 10 minutes. Make 50 cookies.
CHEESE BISCUITS
Ingredients:
2 c all-purpose flour
1 tbsp. baking powder
5 tbsp. butter or margarine
¼ c grated cheddar
cheese 1 egg, beaten
17
Procedure:
1. Sift flour and baking powder together.
2. Cut in butter until mixture resembles cornmeal.
3. Add cheese and milk to form a soft dough.
4. Turn dough out on a lightly floured board and knead for 30 seconds.
5. Roll the dough out ¼ 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.
7. Brush the biscuit with a lightly beaten egg.
8. Bake in a hot oven (375 ºF) for 15 minutes or until they are golden.
BANANA MUFFIN
Ingredients:
1 ½ c all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3 large bananas, mashed
¾ c white sugar 1 egg
1/3 c butter, melted
Procedure
1. Pre heat oven to 350 ºF. Coat muffin pans with non-stick or
use paper liner. Sift together the flour, baking powder, baking
soda, and salt. Set aside.
2. Combine banana, 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 muffin for 10 to 15
minutes, and large muffin for 25 to 30 minutes. Muffin will
spring back when lightly topped.
You can also watch the video of the demonstration on the stepby-step procedure of the above recipes on the link given by your
teacher.
18
MODULE 3
This module was designed and written with you in mind. It will provide you with
the basic knowledge and skills in baking. Despite the current situation, this module
will guide you through in acquiring the skills you need in this lesson to cope up with
the TESDA standards. Hands-on activities of the learners are made possible by
carefully reading the content and following the instructions in each activity. You can
also refer to the textbook or manual that you are currently using for further
understanding of this topic.
The module is focused mainly on one lesson, specifically:
●
Lesson 1 – Prepare Bakery Products According Technique and Oven
Temperature Standard
Learning Competency/ies:
Prepare Bakery Product ( TLE_HEBP9-12PB-Ia-f-1)
1.4 Bake bakery products according to techniques and appropriate conditions.
1.5 Select required oven temperature to bake goods in accordance with the desired
characteristics, standard recipe specifications.
After going through this module, you are expected to:
1. prepare bakery products according to different techniques.
2. incorporate baking principles on preparing bakery products.
3. Select appropriate baking temperature on each recipe
Prepared Bakery Products
Lesson
According Technique and Oven
3
Temperature Standard
Baking is a little scientific. If you don't follow the directions, you will end up with less
than desirable results. If you are going to go to all the trouble and expense to bake, you
might as well make it as delicious as you can by following the directions. On the other
hand, baking time and temperature is also necessary in producing quality and
standard bakery products.
19
As a beginner in baking, a simple mixing and kneading of dough can be a fascinating
and rewarding experience for you. But baking requires a lot of patience, passion and
politeness to follow proper procedure for you to produce a quality and standard
bakery product.
Proper Procedures on Baking
●
Study and follow the recipe accurately.
Memorizing recipes is not necessary, it is more important to read and
understand what the step-by-step procedure for each recipe is. In that way, it
will enlighten you for the things that you will need to prepare.
●
Preheat the oven.
Heating the oven prior to baking activity is very important. Each recipe has a
perfect baking temperature and time, in order to ensure that baked goods don't
get overcooked or not completely baked.
●
Measure ingredients accurately.
Do not change the specified amount of ingredients. Any changes 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.
Know how to execute properly the different processes/ techniques involved in
baking. Wrong mixing techniques such as over- mixing or under- mixing will
result in poorly baked products.
●
Make use of the type of pan specified in the recipe.
Using the correct pan gives your baked product a good size, good shape and
good contour. It is advisable to use aluminum pans as they distribute heat
evenly.
●
Follow the specified baking time and temperature stated in the recipe.
Baked products that are crisp or brittle require a temperature higher than
boiling point, while those that are soft bread do not require above boiling point
temperature.
Along with the proper procedure in baking, 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
BREAD
●
Biscuit
425°F to 450°F
10 to 15 mins
●
Corn bread
400°F to 425°F
30 to 40 mins.
20
●
Muffins
●
Quick loaf breads 350°F to 375°F
1 to 1 ¼ hr
●
Yeast bread
400°F
30 to 40 mins.
400°F to 425°F
20 to 25 mins.
COOKIES
●
Drop
350°F to 400°F
8 to 15 mins.
●
Rolled
375°F
8 to 10 mins.
Directions: Read and analyze the given recipe. Answer the question that
follows. Write your answer to your answer sheet.
Production Name: Chocolate Chip Cookies
Ingredients
1 1/8 cup flour
¼ tsp. baking soda
½ tsp. salt
¼ cup shortening
¼ cup sugar
1 pc. Large egg (beaten)
1 tsp. vanilla
½ pound semi- sweet chocolate or chocolate chips
Procedure
●
●
●
●
●
●
●
●
1.
2.
3.
4.
5.
6.
7.
Sift flour, baking soda and salt together.
Cream shortening, brown sugar and granulated sugar together.
Add egg and vanilla. Beat thoroughly.
Add sifted dry ingredients.
Fold in chocolate/ chocolate chips cut into small pieces.
Drop form teaspoon onto greased cookie sheet.
Bake at 350° F about 10- 15 mins.
Guide Question:
1.
2.
3.
4.
Enumerate all the dry and liquid ingredients on the recipe.
Identify all the needed tools, utensils, and equipment.
What are the different mixing techniques used?
What is the baking time and temperature of the recipe?
21
Get ready for your first baking activity!!
(Note: Take a picture or video of your activity, post it to our FB group by using
our #PrepareBakeryProducts.)
Production Name: Basic Dough
Ingredients
●
●
●
●
●
●
●
3 cups bread flour
1 tbsp. yeast
2 tbsp. sugar
3 tbsp. powdered milk
Pinch of salt
¼ cup oil
1 cup water
Procedure
1.
2.
3.
4.
5.
Mise en place.
In a large mixing bowl, combine all the dry ingredients. Mix well.
Pour all the liquid ingredients into the dry ingredients. Mix well.
Knead for 15 to 30 minutes to form a dough.
When the dough is already smooth and elastic and blisters are showing, form a
ball and set aside for 20- 25 minutes or until it doubles in size.
6. Punch the dough. Roll and weight for 45 grams.
7. Arrange in a baking sheet and set aside for 30 minutes or until it increases its
size.
8. Bake for 30-40 minutes at 400° F.
Your output will be rated using the rubrics below:
Characteristics
Excellent Very
Good
External characteristics
1. Shape: well- proportioned;
symmetrical; rounded top
2. Size: large but not airy;
proportional to weight
3.Color: even, rich golden brown
4. Crust: tender; crisp; even
thickness; free from cracks
Internal characteristics
1.Color: creamy white; free from
streaks
2.Grain: fine; thin- walled cells, evenly
distributed
3.Texture: tender; soft; slightly moist
4. Flavor: wheaty sweet
22
Good Fair Poor
MODULE 4
This module was designed and written with you in mind. It will provide you with the
basic knowledge and skills in baking. Despite the current situation, this module will
guide you through in acquiring the skills you need in this lesson to cope up with the
TESDA standards. Hands-on activities of the learners are made possible by carefully
reading the content and following the instructions in each activity. You can also refer
to the textbook or manual that you are currently using for further understanding of
this topic.
The module is focused mainly on one lesson, specifically:
1. Lesson 1 – Guidelines and Principles on Preparing Pastry Products
Learning Competency/ies:
Prepare Pastry Products (TLE_HEBP9-12PP-IIa-g-4)
1.2 Prepare variety of pastry products according to standard mixing procedures/
formulation/ recipes and desired product characteristics
1.3 Use appropriate equipment according to required pastry products and standard
operating procedures.
After going through this module, you are expected to:
1. identify types, kinds and classification of pastry products.
2. perform different mixing procedures on formulating recipes of pastry products.
3. use appropriate tools and equipment on preparing pastry products
Lesson Guidelines and Principles on
4
Preparing Pastry Products
Aside from bread, preparing pastry products is another core competency under bread
and pastry production. Pastries is an assortment of rich flour mixtures consisting of a
high proportion of fat to flour with relatively small amounts of liquid and enriched with
different kinds of fillings.
23
Pastries are an assortment of rich flour mixtures consisting of a high portion of fat to
flour with relatively small amounts of liquid and enriched with different kinds of fillings.
It is also a delicate baked product which consists of crust and fillings.
Below are kinds of Filipino pastries.
1. Pies- a kind of pastry that has crust and filled with variations of fillings, an
example of it are egg pie, buko pie, apple pie and pizza.
2. Turnovers- a kind of pastry that is layered and flaky crust folded into shape and
filled with a variety of fillings, an example of turnovers is empanada.
3. Tart- bite- size pastry shells filled with a variety of fillings like yema topped with
nutty caramel and comes in boat or round shapes, an example of turnovers is
the famous Bicolano delicacies, pili tart.
4. Puffs and popovers- and hollowed shells made of choux pastry that are crisp
and brown outside with shiny thin crust but moist and soggy inside, an example
of it are cream puffs and hopia.
Principles in the Preparation of Pastries
1. The dough in pastries does not need a highly developed gluten. Use pastry flour
or all- purpose flour for this because of its mid gluten content.
2. Enough gluten development is dependent on controlled manipulation.
3. Solid shortening is preferable than liquid shortening because of its moisture
content that can affect its flakiness.
4. Over handling of the dough leads to a higher gluten development, making the
dough more elastic and sometimes rubbery.
5. Make the addition of the liquid ingredients on a gradual basis.
6. Milk improves the color of the crust and salt improves the flavor, you can use
milk instead of water on the other hand skip salt when using margarine.
7. Cold liquid ingredients contribute to flakiness.
When using a rolling pin, roll it out lightly. Avoid too many rolling motions to prevent
it from scratching.
Baking Tools Use in Preparing Pastry
1. Rolling pin- it rolls out and flatten dough, it can be made from wood, metal and
marble.
2. Pastry blender- it cuts fat into pieces to be able to coat it with flour in pie
making.
3. 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.
4. Pie pan- it is used for holding and shaping the dough and filling of the pie.
Other Tools and Equipment use
1. Dry and Liquid Measuring
Cup
24
2. Measuring Spoon
3. Weighing Scale
4. Mixing bowl
5. Rubber Scraper
6. Whisk/ Mixer
7. Wooden spoon
8. Flour sifter
9. Spatula
Ingredients in Preparing Pastry
1. Flour
Its main function is to provide structure and texture to the pastry. Pastry
flour is best used on making pastry because of its less gluten content, but
since it is not always available in the market all- purpose flour can be an
alternative can be an alternative one provided than manipulation is
controlled.
2. Shortening
Its main function is to provide moisture and add taste to the pastry. It is
much better to use solid shortening (Lard, margarine, butter)
3. Liquid ingredient
Water or liquid milk can be used. Liquid milk improves the flavor and
color of the crust. For commercial products, water is usually used. Any
of these liquids should be cold when used so as to keep the minimum
hydrogenation of the flour and fat.
4. Salt
It contributes to the flavor of pastry and has no influence on flakiness or
tenderness.
25
Cut out pictures of different kinds of Filipino pastry products that you
already taste, paste it in your notebook and give at least 3 observations in
terms of taste and texture.
Picture/ Name of
Pastry
Taste
Texture
Follow the step by step procedure, answer the given question. Write your answer
on a separate sheet. (Take picture while doing the activity)
1. With the use of pastry blender, cut- in flour and solid shortening (Mixture A)
on a separate mixing bowl, cut- in flour and liquid shortening (Mixture B)
Question: What happened to each mixture?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. Gradually add Mixture A with cold water and Mixture B with hot water.
Question: What happened to each mixture?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
26
MODULE 5
This module was designed and provide you an information with the different mixing
techniques in preparing pastry products. Despite of the current situation, this module
will guide you through in acquiring the skills you need in this lesson to cope up with
the TESDA standards. Hands-on activities of the learners is made possible by carefully
reading the content and following the instructions in each activities. The scope of this
module permits it to be used in many different learning situations.
The module is focused mainly on one lesson, specifically:
●
Lesson 1 – Different Mixing Techniques on Preparing Pastry Products
Learning Competency/ies:
Prepare Pastry Products (TLE_HEBP9-12PP-IIa-g-4)
1.4 Bake pastry products according to techniques and appropriate conditions; and
enterprise requirements and standards.
1.5 Select required oven temperature to bake goods in accordance with the desired
characteristics, standard recipe specifications and enterprise practices.
After going through this module, you are expected to:
1. identify the different kinds of mixing techniques on preparing pastry products.
2. apply kinds of mixing techniques in preparing pastry products.
3. prepare pastry products according to the given recipe and techniques.
Lesson Different Mixing Techniques on
5
Preparing Pastry Products
Mixing is one of the most critical and important operations in a bakery.
The mixing stage allows “inert” dry and liquid ingredients to create a very reactive and
dynamic system that can be then processed and transformed into value-added
products.
27
Mixing is
one
of
the
most critical and important operations
in
a bakery.
The mixing stage allows “inert” dry and liquid ingredients to create a very reactive and
dynamic system that can be then processed and transformed into value-added
products.
Mixing Techniques Applied for Pies and Pastries
1. Cutting- in
-
The process of cutting fat into smaller pieces using a pastry blender or two
knives to distribute fat in flour until it resembles coarse meal. It is used in
making pie crust.
2. Laminating
-
The fat is repeatedly folded into the dough. It is used in making croissants.
3. Rolling
-
To flatten dough cut into a sheet in preparation to shape into various forms.
4. Creaming
-
Fat and sugar are beaten together until light airy texture.
5. Stirring
-
Mixing all ingredients together usually with a spoon in a circular motion.
6. Beating
7.
-
Introducing air into mixture through mechanical agitation as in beating eggs.
An electric mixer is often used to beat the ingredients together.
Whisking
Also known as the whipping method and is usually used for 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.
After knowing all the mixing techniques used in preparing pastry products, let us go
now to the proper procedure on baking.
Proper Procedures on Baking
●
Study and follow the recipe accurately.
Memorizing recipes is not necessary, it is more important to read and
understand what the step-by-step procedure for each recipe is. In that way, it
will enlighten you for the things that you will need to prepare.
●
Preheat the oven.
28
Heating the oven prior to baking activity is very important. Each recipe has a
perfect baking temperature and time, in order to ensure that baked goods don't
get overcooked or not completely baked.
●
Measure ingredients accurately.
Do not change the specified amount of ingredients. Any changes 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.
Know how to execute properly the different processes/ techniques involved in
baking. Wrong mixing techniques such as over- mixing or under- mixing will
result in poorly baked products.
Make use of the type of pan specified in the recipe.
Using the correct pan gives your baked product a good size, good shape and
good contour. It is advisable to use aluminum pans as they distribute heat
evenly.
•
●
Follow the specified baking time and temperature stated in the recipe.
Baked products that are crisp or brittle require a temperature higher than
boiling point, while those that are soft bread do not require above boiling point
temperature.
Direction: Read each statement carefully. Write T if the statement is true and
F if the statement is false. Write your answer on a separate sheet of paper.
_______1. Laminating is the process of flattening dough with the use of a rolling
pin.
_______2. Memorizing recipes is much better than measuring ingredients
accurately.
_______3. Pre- heating is the process of setting the oven into its standard baking
temperature.
_______4. Cutting- in is the process of cutting fat into smaller pieces using a
pastry blender to distribute fat in flour until it resembles a coarse meal.
_______5. Stirring refers to mixing all ingredients together usually with a spoon
in a circular motion.
29
Task Sheet
Topic
Prepare pastry product (Egg pie)
Objective
1. Demonstrate mixing technique used
in preparing pastry products.
2. Use appropriate tools and utensils in
preparing pastry products.
3. Follow the proper procedure on
baking.
PPE
Chef suit, apron and hairnet
*Take pictures on every step of the activity, paste it to your activity logbook.
Production Name: Egg Pie
Ingredients
Crust
Filling
2 c all-purpose flour
1 can evaporated milk (370ml)
½ tsp. salt
¾ c white sugar
1/3 c lard
5 pcs. Egg (large)
1/3 c margarine
1 tbsp. vanill
1 pc egg yolk (large)
1 pc. Egg white (for meringue)
1 tsp. vinegar
¼ c ice cold water
Procedure
Crust
1. Blend flour and salt in a bowl. Cut in all shortening using a pastry
blender.
2. Combine egg yolk, vinegar and water; slowly add the liquid to the flour
mix until it forms like a ball.
3. Wrapped dough using cling wrap and place it on the chiller for 30 minutes
to set the dough.
4. Roll the dough for about 2 inches larger than an 8 inches pie pan. Fit
dough into the pie pan. Flute or crimp the edge of the dough and place it
again into the chiller for 15 minutes.
30
Filling
1.
2.
3.
4.
5.
6.
7.
Scald the milk for 3 minutes. Set aside to cool.
In a mixing bowl, beat the eggs and gradually add the sugar.
Add the vanilla and pour the scalded milk on the mixture. Set aside.
Beat the egg white until it forms a soft peak.
Fold the meringue into the mixture.
Pour the mixture into the pie crust.
Bake at 150 degree F for 20 to 30 minutes until it becomes golden brown.
MODULE 6
This module was designed and written with you in mind. For you to become a
baker, you need to complete an apprenticeship and earn a National Certificate
in Baking, Plant Baking or Craft Baking. Completing Baking units while you are
in school could be the first step towards baking apprenticeship and an existing
career as a baker. 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)
The module is mainly focused on one lesson, specifically:
Lesson 1 Decorate and Present Pastry
Learning Competencies
1. Prepare a variety of fillings and coating/icing. Glazes and decorations for bakery
products according to standard recipes, enterprise standards and/or customer
preferences. TLE_ HEBP912PP-IIh-i-5
2. Fill and decorate bakery products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and
customer preferences TLE_ HEBP912PP-IIh-i-5
At the end of the lesson Learners should be able to
1. understand on how to prepare variety of filling s and coating/icing
glazes and decorations for pastry products
2. cite and Recognize decorate pastry products
3. demonstrate and discuss how to fill and decorate pastry product
Lesson Decorate and Present Pastry
31
6
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
ICING, FILLING AND GLAZES
Icing a mixture of sugar with liquid or butter, typically flavored and
colored, and used as a coating for cakes or cookies.
Filling a quantity of material that fills or is used to fill
something.
Glaze-overlay or cover (food, fabric, etc.) with a smooth, shiny
coating.
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 confectioner’s sugar
with a liquid such as milk or lemon, adjusting the proportions until you reach
the desired thickness. We can add a bit of citrus zest, liquer, 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 made and then given a few minutes to set before serving.
Basic Milk Glaze
Whisk together 2 cups confectioner’s sugar and ¼ cup milk until
smooth, adding more milk if needed to reach desired consistency. Make about
¾ cup.
Brown Sugar Glaze
Heat 6 tbsp unsalted butter and ½ cup packed light brown sugar in a
saucepan over medium, stirring, until sugar has dissolved. Add 2 tbsp of heavy
cream, 1 tsp vanilla extract and ½ tsp salt brings to boil. Remove from heat,
then let cool until thickened. This makes about 1 cup.
Lemon Glaze
Whisk together 2 cups confectioner’s sugar with 2 tsp. finely grated
lemon zest and ¼ cup lemon juice until smooth. This makes about 1 cup
32
Chocolate Glaze
Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring
½ cup heavy cream to a simmer in a small saucepan, pour over chocolate. Let
stand for 2 minutes. Add 2 tbsp unsalted butter, and mix until smooth let
stand, stirring occasionally until slightly thickened. Make 1 cup
Table 1. different kinds of fillings for pies and pastry
DESCRIPTION
HOW MADE
JAM AND
JELLIES
Can purchase
ready – made: stir
it to soften, or
heat with amount
of liquid if it’s too
thick, and strain
to remove the
Seeds
MERINGUE
Pure white fluffy
beaten egg whites.
It is made from
beating egg whites
with sugar
Used for covering
pies. Can be piped
Does not need
refrigeration
Becomes sticky
when refrigerated
SIMPLE SUGAR
SYRUP
Made from sugar
and water, and
then cooked. Can
be flavoured which
should
complement
the
flavours pastry.
Syrup is popular
in presenting
cream puff and
éclair, it tastes
fresh and moist.
Keep excess
refrigerated
Beaten with
Sugar. Can be
flavoured.
Stabilized for
longer life with
Gelatine
Can be used as a
filling and
frosting. Can be
piped to form soft
decorations
Must remain
refrigerated.
WHIPPED CREAM
Cream, delicate
sweetness,
Perishable
BEST USED FOR
COLORING
Used as a filling
alone or in
combination with
other fillings such
as butter cream.
STORAGE
Refrigerate after
opening. Is not
perishable if used
as filling
For you to able to execute decorate and present pastry products. You should
learn first what will be needed to be use like tools, equipment and utensils
PREPARE A VARIETY OF FILLINGS ICING DECORATIONS FOR PASTRY
CREAM
Icing and Glaze
Fudge
Fondant
Plastic
Ganache
33
TOOLS
Pastry Bag
Pastry Tip
Rubber Scrapper
For you to able to execute decorate and present pastry products. You should learn first
what will be needed to be use like tools, equipment and utensils
Directions: Based on what you have learned, answer the following:
1.
After
going
through
with
that:
the
lesson,
I
realized
.
2.
I need to
further
clarification of
concepts:
the following
.
3. I
can
independently
perform
BOILED
ICING
INGRED
IENTS
•
•
•
•
2 cups sugar
1/3 cup water
¼ tsp cream of tartar
1 tbsp. corn syrup
34
the
skills
on:
•
2 egg whites
PROCEDURE:
•
•
•
•
•
•
•
Combine together sugar, water and syrup
Bring to boil over low fire until it forms into threadlike consistency
On a separate bowl, beat together egg whites and cream of
tartar until stiff
Pour hot syrup to beaten egg whites gradually
Continue beating until mixture becomes stiff and fluffy
Fills and frost a layer cake using boiled icing
Let the mixture cool for 2 minutes then pour into air-tight
container and place plastic wrap on top and push directly on top
of the cream- this helps prevent stick skin from forming. Place the
container in the fridge to chill for at least three hours or up to
three day
35
MODULE 7
This module was designed and written with you in mind. For you to become
a baker, you need to complete an apprenticeship and earn a National
Certificate in Baking, Plant Baking or Craft Baking. Completing Baking units
while you are in school could be the first step towards baking apprenticeship
and an existing career as a baker. 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/distancelearning/pathings/baking)
The module is mainly focused in one lesson, namely:
Lesson 1 – Accompaniments, Garnishes, and decorations for pastries
After going through this module, you are expected to:
1. Finish bakery products according to desired products
characteristics TLE_ HEBP912PP-IIh-i-5
2. Present baked pastry products according to established
standards and procedures TLE_ HEBP912PP-IIh-i-5
At the end of the lesson Learners should be able to
1. know and understand on how to present baked pastry products
2. cite and Recognize baked pastry products
3. demonstrate and discuss how to bake and decorate pastry
products
Lesson Accompaniments, Garnishes and
7
Decorations for Pastries
In this lesson we will learn how to garnish and decorate for pastries.
And also know the rules, standards and principles in decorating
pastry products.
34
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 time, effort and money.
Syrup
Flavored simple syrup is used to moisten some pastries.
Flavorings maybe extracts like vanilla, liquors like rum. Add
flavourings after the syrup has cold, because flavour maybe lost if
they are added to hot syrup. Syrups may also be flavored by
boiling them with lemon or orange rind.
Pastry Cream
Contains
starch
thickeners as well as eggs,
resulting in a much thicker
and more stable product. It is
used as pastry fillings for
cream pies and as pudding
with additional liquid, it is
used as custard sauce
Custard
It consists of milk,
sugar, eggs and flavourings.
Whole eggs are used for
greater
thickening
power.
Used as pie fillings and as a
dessert by itself
Nut Garnish These are dry fruits or seeds used as decoration to any
food
35
RULES FOR GARNISHING PASTRY PRODUCTS
1. Garnishes should be edible
2. Simplicity is beauty and therefore garnishes should appear natural, fresh
and Dainty – never worked or overdone .
3. A few small groups of garnish are often more attractive than a
continuous decorative scheme
4. Colors should be harmonized – never clash. Contracting colors
usually produce an artistic picture. Artificial coloring
should be kept to the minimum
5. Garnishes which are highly seasoned are not good in taste
6. Garnishes need not to be expensive
7. The setting must be viewed as a whole.
STANDARD AND PRINCIPLES TO BE FOLLOW ING DECORATING AND
FINISHING PASTRY PRODUCTS
• COLOR OF THE PRODUCT – A color stimulates sense of
sight and enhanced once appetite. It is essential that
the presentation and plating must be eye-catching.
• APPEARANCE – Is about form and shape of pastry products
after baking. It is important that each piece/slice has
the same size, shape and form.
• CONSISTENCY – The uniformity in grains and texture. It is
how it feels in the mouth when eating.
• MOISTURE CONTENT – Amount of moisture present in
pastry products which contribute in the moistness
and softness of pastries. Moistness also enhance
flavor and palatability
For you to able to execute decorate and present pastry products.
You should learn first what will be needed to be use like tools,
equipment and utensils
Prepare a Variety of Fillings, icing for decorations for pastries
• Fillings
• Creams, Fresh
• Creams, Butter creams
• Creams, Imitation
• Creams and others
TOOLS
36
Activity 1.2 : Test yourself
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
1. This contains starch thickeners as well as eggs,
resulting in a much thicker and more stable
product
2. A method of decorating food to make it more appealing
thus enhancing once appetite
3. This is used to moisten some pastries
4. It consists of milk, sugar, eggs, and flavorings
5. These are dry fruits or seeds used as decoration to any food
Additional Instructions:
•
•
In your activity notebook make an illustration and
then compare the two example of Pastry Products
presentation
and
what
accompaniments,
Garnishes and decorations for pastries are there.
Copy the format below
Differences
Differences
Garnish used
Garnish used
Fruit Tart
Fruit Pie
37
Happy Learning! Happy Baking ! Lets Bake!
Read this before doing the Activity.
INSTRUCTIONS:
1. Apply Mise-en-place , use PPE for safety purposes ,
complete the ingredients and tools and equipment needed
below
2. Use cellphone for procedure ; make sure the video is clear
from beginning up to last part, sees all the ingredients
and identified verbally or text
PASTRY CREAM
INGREDIENTS
• Large egg yolks, save the egg whites for meringue cookies
• Granulated sugar or caster sugar
• Cornstarch
• Whole milk
• Pinch of salt
• Butter, cold
• Vanilla extract
PROCEDURE:
•
•
•
•
•
•
•
•
Over low-medium heat cook whole milk in a medium saucepan.
Let the mixture cook for a couple of minutes to warm it up- do
not boil the milk
In a medium bowl add the egg yolks, cornstarch, salt and sugar
whisk for two minutes, the mixture should be much lighter in
color.
If you want a thicker/studier pastry cream use the 4 tablespoon
of cornstarch/corn flour.
Once the milk mixture is warmed slowly add a little bit to the
egg mixture and whisk to combine
Once the eggs have been warmed by the small addition of milk add
all of the milk slowly and whisk to combine
Add the whole mixture back to the pot you cooked the milk in.
whisking constantly cook ever low-medium cook for another couple
of minutes. Do not stop whisking or walk away the mixture will
slowly, then quickly thicken up. Watch for the mixture to “burp”
bubbles- they will pop on the surface. Once this happens take the
pot off the heat immediately
Add the cold cubed butter and vanilla to help cool the mixture
and stop the cooking process. Whisk vigorously to combine
Let the mixture cool for 2 minutes then pour into air-tight
container and place plastic wrap on top and push directly on top
of the cream- this helps prevent stick skin from forming. Place the
38
container in the fridge to chill for at least three hours or up to
three day
MODULE 8
This module was designed and written with you in mind. For you to
become a baker, you need to complete an apprenticeship and earn a
National Certificate in Baking, Plant Baking or Craft Baking. Completing
Baking units while you are in school could be the first step towards
baking apprenticeship and an existing career as a baker. 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)
This module mainly focused on one lesson, specifically:
• Lesson 1 – How to Store Pastry Products
Learning Competencies
•
Store pastry products according to established standards and
procedures.
TLE_HEBP9- 12PP-IIj-6
• Select packaging appropriate for the preservation of products
freshness and eating characteristics TLE_HEBP9- 12PP-IIj-6
After going through this module, you are expected to:
1. understand on how to store pastry
2. cite and Recognize store pastry products
3. demonstrate and discuss how to store pastry products
Lesson
How to Store Pastry Products
8
Storing pastry products is one of the most important undertakings after
preparation wherein they are to be kept properly to avoid spoilage.
39
The table below indicates the proper way of storing pastries and where
to store them:
Pastry Products
How to store
Where to store
Pies
Covered or boxed
Cool place or refrigerator
to prevent mold growth
Custard tart, nut with
custard base
Covered or boxed
Must be refrigerated
Generally do not freeze
well after baking
Cream Puff and Éclair
Covered or boxed
Cool place or refrigerator
to prevent mold growth
Fruit Pies
Covered or boxed
Must be refrigerated
Generally do not freeze
well after baking
Egg Pies
Covered or boxed
Must be refrigerated
Generally do not freeze
well after baking
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
Observer the following guidelines:
•
•
•
•
Pastry products containing uncooked eggs should be handled
with care, as raw egg is a medium in which dangerous bacteria
such as salmonella can thrive.
The custard filling of tart and pies contain protein which provides
food for bacteria. If the custard (crème caramel or trifle) is not
heated and cooled 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
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 the last possible moment to prevent
the risk of food poisoning.
EQUIPMENT FOR STORING PASTRIES
40
CHILLER
FREEZER
REFRIGERATOR
TIPS IN STORING PASTRY PRODUCTS
•
•
•
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
Unbaked pies will last about four months in the freezer, while
baked berry pies can be frozen for six to eight months.
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.
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.
MAJOR FUNCTIONS OF PACKAGING
•
•
Protect from mechanical damage in transit and loading and
unloading
Protect from loss of moisture and any foreign odor contaminations
41
•
•
•
Protect from foreign body infestation
Legal compliance for values and ingredients for consumers
Advertisement
PACKAGING MATERIALS FOR STORING PASTRIES
1. Plastic container – Plastics are
extremely useful as they can be made
either 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.
3. Aluminum oil
4. Paper/Boxes
Directions- Choose the best answer. Write your answer in a separate
answer sheet
1. 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
until the last possible moment to prevent the risk
of food poisoning
a. Oven
b. box
c. room
d. refrigerator
2.
space where you put things when they are not
being used. : the state of being kept in a place when not being
used : the state of
being stored somewhere
a. Stored
3.
b. cover
c. box
d. refrigerator
consists of the things which are used for a
particular purpose, for example a hobby or job.
computers,
electronic equipment and machine tools
a. Stored
4.
b. equipment
c. tools
d. utensils]
a dough of flour, shortening, and water, used as
a base and covering in baked dishes such as pies
a. Bread
b. pastries
c. production
d. dessert
5.
an appliance or compartment which is
artificially kept cool and used to store food and drink
a. Oven
b. chiller
c. freezer
d.refrigerator
42
Knowing the basic storing of pastry products is a guide on how strategy
you will store your pastry in condition and to enhance their skills and
creativity.
You as a student, how will you apply this knowledge on the basic
application of the storing pastry products .Can this skill be useful today,
tomorrow and in the future? Write your answer on a separate sheet
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 rubric below
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
Read and analyze the statement carefully. Choose the best answer and
write the letter only in your answer sheet
1. What important ingredients in pastry provide the needed moisture to develop
gluten?
43
2.
3.
4.
5.
6.
7.
8.
a. Salt
c. Water
b. Flavoring
d. Flour
Made from sugar and water, and then cooked. Can be flavored which
should complement the flavors pastry
A. Jams and jellies
c. simple sugar syrup
B. Meringue
d. whipped cream
What is the best step to have better results in baking?
a.
Memorize the recipe very well.
c. Use modern equipment
b. Use only imported ingredients. d. Measure ingredients accurately.
Which of the ingredients is an example of a physical leavening agent?
A. air
C. baking soda
B. yeast
D. baking powder
What is the standard characteristic of a good pastry?
A. Fluffy and flaky
c. Soft and tender
B. Tender and flaky
d. Fully and tender
Which types of mixing technique is done only in baking bread?
a.Creaming
c. Kneading
b.Folding
d. Blending
What is the first step to have better results in baking
A. use modern equipment
B. memorize the recipe very well
C. use only imported ingredients
D. measure ingredients accurately
Can purchase ready –made: stir it to soften, or heat with amount of
liquid if it’s too thick. and strain to remove the seeds
A. Jams and jellies
c. simple sugar syrup
B. Meringue
d. whipped cream
9. When using a rolling pin, it is best if it rolls out lightly to the dough to prevent
it from _______________.
A. Scratching
c. Rolling
B. Deforming
d. Flattening
10. It is an assortment of rich flour mixtures consisting of high proportions of fat
to flour with relatively small amounts of liquid and enriched with different
varieties of fillings.
a. Cookies
c. Cake
b. Pastry
d. Bread
44
What I Know
1. A
2. D
3. D
4. C
5. A
6. B
7. A
8. B
9. A
10. C
Module 7
What’s In?
What's More
1. Filling
2. Nut
Garnish
3. Syrup
4. Pastry
Cream
5. Custard
Module 8
What’s In?
What's More
1.
2.
3.
4.
5.
C
A
B
B
D
References
Printed References:
45
Assessment
1.B
2.C
3.D
4.A
5.B
6.C
7.D
8.A
9.A
10A
Kong, A., Arcos, C., Domo, A., Dogelio, M. (2016). Techniques in Measuring and
Weighing Ingredients Used in Baking: Bread and Pastry Production DepEd Manual,
p.8-16
Kong, A., Arcos, C., Domo, A., Dogelio, M. (2016). Techniques in
Measuring and Weighing Ingredients Used in Baking: Bread and
Pastry Production DepEd Manual, p.25-37
Online References:
James (April 9, 2006),
https://www.flickr.com/photos/71217725@N00/126070445
Cookie, Anyone _ Chocolate Chip Cookies Ingredients_ 2-1_4 c… _
Flickr
Retrieved from https://www.youtube.com/watch?v=_0Su69Ksvyw July 20, 2020
Retrieved from https://www.kraftwhatscooking.ca/article/10-steps-to-successfulbaking-000000167 July 10, 2020
Retrieved from https://www.foodnetwork.com/how-to/articles/how-to-bake-acake-a-step-by-step-guide July 10, 2020
Retrieved from https://www.reluctantgourmet.com/mixing-techniques-baking/
July 10, 2020
Retrieved from https://www.bonappetit.com/test-kitchen/cookingtips/article/make-baked-good-better June 24, 2020
Retrieved from https://www.youtube.com/watch?v=_0Su69Ksvyw June 24, 2020
Retrieved from https://delishably.com/baked-goods/10-Well-Loved-Breads-andPastries-that-Filipinos-Fondly-Eat June 24, 2020
46
DIVISION OF NAVOTAS CITY
BREAD AND PASTRY
PRODUCTION NC II
(Quarter 2 or Quarter 4)
Semestral
S.Y. 2021-2022
NAVOTAS CITY PHILIPPINES
Bread and Pastry Production NC II for Senior High School
Alternative Delivery Mode
Quarter 2 or 4
Second Edition, 2021
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 module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.
Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writer: Kim G. Galvez, Ma. Jane Kathlene A. Berdensen
Editors: Glicerla S. Alvarez
Reviewers: Karen M. Booc
Illustrator: Eric De Guia-BLR, Production Division, Kim G. Galvez, Ma. Jane Kathlene A. Berdensen
Layout Artist: Kim G. Galvez, Ma. Jane Kathlene A. Berdensen
Management Team: Alejandro G. Ibañez, OIC- Schools Division Superintendent
Isabelle S. Sibayan, OIC- Asst. Schools Division Superintendent
Loida O. Balasa, Chief, Curriculum Implementation Division
Grace R. Nieves, EPS In Charge of LRMS/EPP-TLE-TVL
Lorena J. Mutas, ADM Coordinator
Vergel Junior C. Eusebio, PDO II LRMS
Printed in the Philippines by ________________________
Department of Education – Navotas City
Office Address:
BES Compound M. Naval St. Sipac-Almacen Navotas City
____________________________________________
02-8332-77-64
Telefax:
____________________________________________
Navotas.city@deped.gov.ph
E-mail Address:
____________________________________________
Table of Contents
What I Know ................................................................................51
Module 1......................................................................................52
Module 2......................................................................................59
Module 3......................................................................................67
Module 4......................................................................................72
Module 5......................................................................................77
Module 6......................................................................................83
Assessment ..................................................................................92
Answer Key ..................................................................................93
References ...................................................................................94
Directions: Read and analyze the statements carefully. Choose the best answer
and write the letter only in your answer sheet.
1. A type of mixing method used for cakes that is also called the conventional
method.
a. Creaming method
b. Blending c. Scraping
d. One stage method
2. A type of cake that contains a high percentage of fat or shortening.
a. Chiffon
b. Shortened cake
c. Batter type cake
d. Foam type cake
3. It is made of sifted powdered sugar, milk and superior butter.
a. fondant
c. royal icing
b. butter cream
d. cream cheese frosting
4. This type of icing is made of melted marshmallow or gelatin, with sugar and
water. It is used to decorate cakes or pastries.
a. Fondant
b. Meringue
c. Butter cream
d. Cream cheese frosting
5. How long does the fondant last if stored in an airtight container at a room
temperature?
a. 2 months
b. 6 months
c. 9 months
d. 12 months
6. Which of the following fillings and flavors can easily be damaged at a room
temperature?
a. Jams
b. Custard
c. Ganache
d. Butter cream
7. In iced petit fours, which base is a mixture of flour, fat and sugar, enrich
with egg and has a short eating quality?
a. Cake
b. Shortbread
c. Sponge
d. Pastry puff
8. It is describe as miniature bite-sized confections coated with icing
a. Marzipan
b. Petit four
b. Fresh petit four c. Ice petit four
9. It is a made of flour, fat and sugar, with egg and has a short eating quality.
a. Cake
b. Pastry
c. Shortbread
c. Sponge
10. These are extracts or essence added to food to enhance their tastes and
aroma.
a. Condiment
b. Flavoring
c. Garnish
51
d. Ornament
MODULE 1
This module is designed to develop basic skills in preparing various pastry products
like gateaux, tortes, and cakes. It will help you understand some culinary concepts
related to this lesson. It will also remind you that accurate measurement of
ingredients, the correct temperature in the baking process, and docility in
instructions led to better baking products.
The module is mainly focused on one lesson, specifically:
Lesson 1– Prepare and present gateaux, tortes and cakes
After going through this module, you are expected to:
1. prepare sponge and cakes;
2. select appropriate baking temperature on each recipe, and;
3. use appropriate equipment for pastry and bakery products.
Lesson Prepare and Present Gateaux,
Tortes and Cakes
1
Are you familiar with the words like gateaux, cake, and tortes? These are
popular sweet desserts that you may encounter once you flip a recipe book, or browse
the internet. These desserts can all be made in layers of the same ingredients, such
as flour, eggs, and butter. But did you know the difference between them? A torte
needs less flour than a cake or gateaux and sometimes uses little breadcrumbs or
nuts to replace a small amount of flour. Cakes are made with a variety of flavors,
topped with a variety of icing types to complement the cake’s flavor. Gâteau describes
a dessert that features a rich filling in between the layers of decadent sponge cake.
Popular choices for the gâteau filling include thick cream, mousse, or ganache.
Gâteau is often filled with lots of fresh fruit.
52
Standard in Measuring Ingredients
In baking, one must be careful in measuring the ingredients to come up with a
good baking result.
Dry Ingredients
1. Sift the dry ingredient to remove the lumps.
2. Using the appropriate measuring tool, scoop the dry ingredient, and let if
overflow. Do not shake the measuring cup or spoon.
3. Level it off with a spatula or a flat side tool.
Liquid Ingredients
1. Pour the liquids into the measuring cup.
2. When checking your measurement, make sure your eyes are even with the
amount of the liquid.
Solid Fats
1. Press solid fat firmly into a cup. Make certain all air spaces are pressed out.
2. Level off with a spatula or the rear fringe of a knife
Take note!
In measuring:
Too much flour
Dry
Too little flour
Lacks structure and weak
Too much fat/ sugar
Cake is heavy, sag
Too little fat/sugar
Cake is less tender
* Select required oven Temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices.
Baked Goods
Baking Temperatures and Time
Temperature
Time (min.)
Bread
Biscuits
425-450 /F 218-232 C
10-15
Cream puff
375 F / 190 C
60
53
Quick Loaf Breads
350 - 375 /F 177 - 190 C
60-75
Yeast Bread
400 F / 205 C
30-40
Yeast Rolls
Plain
400 - 425 F /205 - 218 C
Sweet
15-25
20-30
Cakes with Fat
Cupcake
375 F /190 C
Layer Cake
15-25
20-35
Cakes without Fat
Angel Cake and Sponge
Cake
350 F /177 C
50-60
Cookies
Drop
350 - 400 F /177 - 205 C
8-15
Rolled
375 F /190 C
8-10
Importance of Pre-Heating An Oven
1. It is important to preheat your oven before baking. Baked items depending on
the correct oven temperature to help them rise properly.
2. All baked recipes are tested in preheated ovens.
Mixing Methods Used for Cakes
Creaming Method or Conventional Method
This method is used for shortened cakes or high-fat cakes.
Procedures:
1. Weigh ingredients accurately and have it in a room temperature at 70 F/21 C.
2. Place the shortening in the mixing bowl. With the paddle attachment, beat the
fat slowly, until it is smooth and creamy.
In the absence of electric mixer, you may use wire whisk for a traditional way.
3. Add the sugar gradually. Cream the mixture at moderate speed until the mixture
is light and fluffy.
54
4. Add the eggs a little at a time, beat until the eggs are absorbed before adding
more. Mix until light and fluffy. This step will take about 5 minutes. 5. Scrape
down the sides of the bowl to ensure even mixing.
6. Add the sifted dry ingredients, alternating with the liquids.
Two-Stage Method
A bit simpler than the creaming method, and it produces a smooth batter that
bakes up into a fine grained, moist cake
Procedures:
1. Blend flour and other dry ingredients with shortening. When this mixture is
smooth, the liquids are added in stages.
2. Mix at low speed and observe correct mixing. This is important to develop proper
texture.
3. Stop the machine and scrape down the sides of the bowl frequently during
mixing to develop a smooth, well mixed batter.
One-Stage (Liquid Shortening) Method
This method involves adding the liquid ingredients to the bowl first which simplifies
the procedure.
Procedures:
1. Weigh ingredients accurately and have it in a room temperature
2. Mix at low speed until the dry ingredients are moistened, to prevent dry flour
from being thrown from the bowl. Mix period at high speed, then medium speed to
properly develop air cells and create a smooth, fine textured butter.
Many types of sponge method cakes have one characteristic in common:
1. They are made with egg foam that contains yolks.
2. Sponge cake batter is made in two basic steps:
3. Eggs and sugar are whipped to a thick foam.
4. Then sifted flour is folded in.
Angel Food Method
1. Angel food Cakes are based on egg-white foams and contain no fat.
55
2. It should be whipped until they form soft, not stiff peak.
Procedures:
1. Weigh ingredients accurately and have it in a room temperature.
2. Sift the flour with half the sugar.
3. Using the whip attachment beat the egg whites until they form soft peaks. Add
salt and cream of tartar near the beginning of beating process.
4. Gradually beat in the portion of the sugar that was not mixed with flour.
Continue to whip until the egg whites form soft; moist peaks.
5. Fold in the flour-sugar mixture just until it is thoroughly absorbed.
6. Pour the mixture in ungreased pans and bake immediately.
Chiffon Method
● Chiffon cakes and angel food cakes are both based on egg-white foams but differs
on how you mix it.
● In angel food cakes, a dry flour sugar mixture is folded into egg whites, in the
chiffon method, batter mixture containing flour, egg yolks, vegetable oil and water
is folded into whites.
● Egg whites for chiffon cakes should be whipped until they are little firmer than
those for angel food cakes.
Procedure for Chiffon Method:
1. Weigh ingredients accurately and have it in a room temperature. Use a good
quality, flavorless vegetable oil.
2. Mixing with the paddle attachment at second speed, gradually add the oil, then
the egg yolks and the water and liquid flavorings, all in slow, steady stream.
3. 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.
4. Cut and fold the whipped egg whites into the flour-liquid mixture.
5. Pour the mixture in ungreased pans and bake immediately.
56
Activity 1:
Test Yourself
Let us determine how much you learned from the discussion of this module.
Directions: Match the definition in column A with the terms in column B. Write the
letter of your answer.
A
B
1. It is also called as conventional method.
a. sponge method
2. A type of cake which contains high
b. one-stage method
percentage of fat.
3. A batter mixture containing flour, egg yolks,
vegetable oil and water are folded into whites.
c. creaming method
4. Butter is creamed with sugar until the mixture
is light then whipped egg whites are folded into
butter.
d. chiffon method
5. All in one step. It is adding the liquid
ingredients to the bowl first.
e. high-fat or shortened
cakes
Activity 2:
Reflection
Using the following guide questions below, write what you have learned from this
lesson.
Guide Questions:
1. Your mother will be celebrating her birthday next week and you want to
surprise her? What kind of sponge cake would you like to make? Why?
2. Following the mise-en-place, enumerate the ingredients as well as the tools
and equipment that you need in your baking.
3. Write down the procedural process of the recipe.
4. What mixing method for sponge cake will you use?
5. Illustrate the cake that you want to prepare for your mother. Add design and
color if necessary.
57
Happy Baking!
This time you are going to apply what you have learned from this module, with the
guidance of your teacher.
Instructions:
1. Use PPE for safety purposes. Apply mise-en-place by completing the ingredients,
tools and equipment needed before you start.
2. Using cellphone video record the procedure that you are about to take. Make sure
the video is clear from beginning up to the last part.
3. For additional instruction, listen to your teacher carefully.
Chocolate Cake
Ingredients
Procedures
● 3⁄4 c All-purpose flour
• Combine together and make a well at
the center and place the liquid
ingredients
● 1 3⁄4 c Brown sugar
● 1 1⁄2 t Baking soda
• Blend thoroughly
● 1t Salt
• Pour in a prepared round pan 7” or 8”
● 1 c Buttermilk (1T white vinegar + 1 c
fresh milk)
● 1⁄2c Oil
diameter
• Bake a t300 F for 25-30 min
● 3 large Eggs
● 1 c brewed coffee or black coffee
For Icing
For Icing
• 1call-purposecream
• 1⁄2csemisweetchocolatechips
• 1tinstantcoffee
• Boil all-purpose cream and chocolate
until chocolate melt. Add instant Coffee
58
MODULE 2
This module is designed to develop your skills in preparing fillings for various pastry
products. It will help you understand some of its types and how you can use them
in baking.
The module is mainly focused on one lesson, specifically:
Lesson I- Prepare and use fillings
After going through this module, you are expected to:
1. understand how to prepare and use fillings;
2. select coating and siding according to recipe specifications, and;
3. demonstrate and discuss how to decorate sponge cakes and use
suitable icings.
Lesson
2
Prepare and Use Fillings
Fillings are key ingredients in many bakery products such as creams, fondants,
chocolate, truffles, pralines, caramels and many more. They are incorporated into a
variety of pastries and desserts such as donuts, layer cakes, eclairs,pies, turnovers,
sandwich-cookies or savory baked goods to impart unique color, taste and texture.
59
Types of Fillings
Custard
A smooth, creamy type filling similar to pudding. The custard is a filling containing
corn starch, flour, and egg yolks. Any Filling that contains corn starch of flour
must be brought to add oil slowly to prevent scorching and then boiled for at least
a minute to thicken to its fullest. A custard type of filling should not be frozen.
Fruit
There are many fruits that can be cooked into a filling for cake that will provide the
cake with an extra special flavor. Some of the common fruits used are strawberries,
blueberries, raspberry, peaches, apricots, and rhubarb. A pipe is used when
frosting is applied on top of the layer around outer edge of the cake to act as a dam
to hold the filling in between fresh fruit can be added between the layers but this
type of cake should only be assembled within a few hours of eaten it.
Frosting
Many times the same frosting used to frost the cakes is used for 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: Buttercream, Boiled,
Cream cheese, Whip cream, Ganache.
Jelly
Jelly, jam or preserved can be used to add an easy fruit flavor filling to a cake. You
can add flavor to the cake without any additional preparation. When using jelly
filling on a layer cake, used piping of frosting around the edge of the layer to keep
jelly, jam or preserved confined and then select your favorite flavor and spread it
on the layer inside the pipe frosting
Whipped Cream
Filing using whipped cream provides a light a fluffy filling with delicate flavor.
Whipped creams are sometimes stabilized by adding gelatin to make them hold up
a better. A cake with whipped cream filling must be refrigerated and served the
same day that it is made.
Glazes and Syrup
Glazes and syrup can also be used as a filling, but it will not provide for any
thickness. They do provide extra flavor and help seal in the moisture of the cake.
60
The cake can be stored at room temperature when the filling is a glaze or syrup
unless the cake or frosting requires refrigerator.
Fill And Assemble Slice or Layer, Sponges And Cakes According To Standard
Recipe Specification, Enterprise Practice And Customers Preferences
Filling Cake Layers
For a classic round or rectangular cake, you may want to put levelled cakes together,
joined with the favorite filling. This adds height and drama to your design.
1. Fill a pastry bag with medium consistency icing and use a decorating tip no.12 or
use a coupler without using a tip. Start at the bottom layer, levelled side up. Put an
icing just inside the edge of the cake. This will prevent any filling from seeping out
when the next layer will added.
2. Place the cake with icing, fruit filling or pudding
3. place the next layer on the top, making sure it is level. Consider the bulk of the
layered cake which can be the reason for an icing to expand. Put the top layer with
side down position, so the top of the cake is perfectly smooth and level
Icing
61
Icing is a sweet coating made of sugar, butter, water and egg white or milk; it is often
flavored and cooked and used to cover or design baked goods, such as cakes and
cookies.
Different Types of Icing
Butter Cream
Buttercream is made of sifted powdered sugar, milk and superior butter. The
quality of butter used will reflect on the appearance, consistency, and taste of your
butter cream frosting. This type of cake icing melts in hot weather, the finished
cakes must be chilled prior to serving to prevent the butter cream frosting from
losing its stiffness.
Whipped Cream
This type of cake icing can be attained using cold heavy whipping cream and sugar.
Some would advise you to use powdered sugar but ordinary granulated sugar work
as well.
Royal Icing
Royal cake icing dries hard in the outer shell. It is also one of the easiest to dye
with edible coloring. There are two ways to make this type of frosting: Using egg
whites (Like meringue icing) and powdered sugar or by using meringue powder in
a place of egg whites.
Cream Cheese Frosting
Cream cheese frosting is made with part butter cream frosting and a good quality
cream cheese. This type of frosting is usually perfect for carrot cakes, red velvet
and as a filling for doughnut and cupcakes because of its consistency.
It’s a bit heavier to spread than most typed of cake icing. Some would even put
cream cheese frosting on their bread as stand-alone spread.
Meringue
The basic ingredients for this frosting are egg whites, cold water and granulated
sugar and it is one of the most common types of cake icing. It is light and fluffy
because of air introduced into the egg mixture to create a stiff consistency.
Fondant
This is popular heavy frosting among celebration cakes because it is easy to sculpt
and work out. Basic fondant ingredients includes gelatin, glycerin, water, icing or
castor sugar (Lighter than powdered sugar) and shortening.
Fondant is made by melting marshmallow (or hearing the gelatin mixture) and
adding the rest of the ingredients until it reaches to its desired consistency, which
is ideally, should stretch but should not tear easily. This cake icing is quite heavy
62
and sculpting to various shapes that is possible with use of carving and decorating
tools.
Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icing to make.
Steps And Procedure in Icing a Cake
Step 1 Frosting Essentials
Spend a few fill on an offset spatula. It’s a large surface area makes it easy to
spread frosting. For durable base, use cardboard rounds or an upside-down cake
pan.
Step 2 Steadying Trick
Start by placing a dab of frosting on your base to keep the bottom layer of cake
from moving around.
Step 3 Layer by Layer
Put the first layer of cake on the base and spread on the filling. Then place
second layer on top and press down gently.
Step 4 Crumb Coat
Fill the cake with thin layer of frosting. This is called a crumb coat, and it
guarantees that the final layer of frosting looks spectacular. Place the cake in the
fridge for about 30 minutes until well-chilled and firm
Step 5 Frost Away
After removing the cake from the fridge, finish frosting. Use a nice dollop and
move the frosting along the side of the cake, eliminating the excess as you turn
the pan with your hand.
Step 6 Decorative Touch
To get the swirl design use the back of a spoon
63
Activity 1
For you to understand how to do the proper sequence of assembling a layer cake,
please do the following exercise.
Assemble the steps in the proper arrangement in decorating a layered cake. Placing
1 as the first step up to 8 for the final step. Write your answer on your answer sheet
• Place the bottom layer upside down on a cardboard cake circle of the same
diameter.
• Have all the prepared and at the proper temperature.
• Assemble all of the tool and equipment and have them ready.
• Trim cake layers, if necessary.
• Brush all the crumbs of the cakes.
• Spread filling on the bottom layer, out of the edges.
• Put the top layer on the bottom layer, right side up.
• Ice the cake.
Activity 2:
Directions: Compare the two by its similarities and differences. Write your answer
in a separate sheet of paper.
Fillings
Similarities
64
Icing
Happy Baking!
This time you are going to apply what you have learned from this module, with the
guidance of your teacher.
Instructions:
1. Use PPE for safety purposes. Apply mise-en-place by completing the ingredients,
tools and equipment needed before you start.
2. Using cellphone video record the procedure that you are about to take. Make sure
the video is clear from beginning up to the last part.
3. Apply the actual steps in filling cake layers. Use available ingredients at home or
from nearby store.
Note: You may use cupcake or quake for cake layers. Any available fillings can be
used as well.
4. For additional instruction, listen to your teacher carefully.
Performance Level
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
65
Dimension
Performance Level
Excellent
4pts
Very
Satisfactory
Satisfactory
2pts
3pts
Use of tools
and
equipment
Application of
procedures
Safety work
habits
Completeness
of task
Time
management
66
Needs
Improvement
1pt.
Points
Earned
MODULE 3
This module is designed to develop the skills in storing the cake. It will help you
understand the basic requirements to keep the freshness and the overall appearance
of the cake. It will also require you to use your creativity in decorating your cake.
The module is mainly focused on one lesson, specifically:
Lesson I- Presenting, Plating and Storing Cakes
After going through this module, you are expected to:
1. identify the storage method used in cakes, frosting, topping, and
fillings;
2. present cakes according to the standard of plating, and;
3. determine the factors that affects the appearance of the decorated
cake.
Lesson Presenting, Plating and Storing
Cakes
3
Some people indeed buy cakes and other products because of their appearance.
Cakes in different baked shops seem to be appealing, but did you know that it takes
a lot of effort and knowledge to maintain its freshness. Let’s find out in this module
how to plate and present cakes, how to keep them fresh and flavorful and what
storage requirement is needed for different types of cakes, frosting, toppings, and
fillings.
67
How To Plate and Present Cakes
1. Be creative with color.
2. Add different textures on the cake.
3. Compose the plate.
4. Choose the type of plate that would match the cake.
5. Contrast temperatures.
6. Have a little fun in your cake and let it be dramatic.
7. Don’t give it too much height.
8. Be careful in garnishing.
9. Be consistent in your design when plating cakes.
Tips on Keeping Cakes Fresh and Flavorful
1. Store when completely cooled. Cakes with frosting and filings that
contains dairy products should be refrigerated.
2. Store under cake cover or a large bowl. Cake with fluffy frosting should
not be kept or placed in an air tight cover or container because the frosting
will be totally absorbed by the cake.
3. Unfrosted butter cakes should be cooled completely and wrap in a heavy
duty foil and freeze. To prevent crushing, foam cakes may be frozen in a pan.
Unfrosted cakes can be stored in a freezer for 6 months.
4. Freeze cakes with butter cream frosting.
5. Thaw cakes at a room temperature.
Factors
●
●
●
Affecting the Appearance of Decorated Cake
Sunlight and florescent lighting
Humidity
Heat
Cake Storage
To be able to maintain good appearance and freshness of the cake and for a longer
shelf live, you must have a knowledge of the proper storage of various kinds of cakes,
frosting and filings. Follow the following storage requirements for each pastry
product.
1. Plain Butter Cakes, Single or Multiple Layered Cakes, Cake from a Mix
● Make sure to cover tightly. Do not refrigerate.
● Cover the cake with a large inverted bowl, or with foil or store in a large
airtight container if the cake keeper is not available.
● Store at a room temperature for approximately 5 days.
● Can last up to 3 months if frozen.
68
2. Angel Food Cake
● Follow the same storage procedure in item number 1.
● If frozen it can last up to 2 months.
3. Chiffon Cake
● Follow the same storage procedure in item number 1 and 2.
4. Pound Cake
● Make sure to cover tightly but do not refrigerate.
● Wrap airtight in a plastic wrap or in a foil unless the recipe indicates
differently.
● Store at a room temperature for approximately 5 days.
● Can last up to 3 months if frozen.
5. Sponge Cake
● Same with storage instructions in item no. 1 except for the last 2.
● Store at a room temperature for approximately 1 week.
● Freeze for longer storage, up to 2 months.
Frosting/Topping Storage
Boiled Icing
1. Cover tightly but do not refrigerate.
2. Once the cake has been frosted with boiled icing it can be stored at a
room temperature. Freezing is not recommended.
Buttercream Frosting
1. Buttercream can be stored refrigerated, in an airtight container for up to 2
weeks before using. Remove it from refrigerator at least one hour before
using it.
2. A decorated cake with butter cream frosting can be stored at a room
temperature up to 3 days.
Cream Cheese Frosting
1. It can be stored in a refrigerator for up to 2 weeks before using. It can also
be frozen.
2. Cakes frosted with cream cheese frosting must be stored in a refrigerator.
Dusting
1. Many dusting ingredients are shelf stable and should be stored
accordingly.
2. When using powdered sugar for dusting, dust the cake right before
serving
because the cake can absorb the sugar.
69
Fondant
1. Unused fondant can be stored in an airtight container up to 2 months at
room temperature in a cool dry place.
2. Do not refrigerate or freeze.
3. Cakes topped with fondant ca be store for 3 days at a room temperature.
Fresh Fruit Toppings
1. Refrigerate for longer storage.
2. Cake has cooked fruit toppings that does not contains egg can be stored
at a
room temperature for up to 2 days.
Ganache
1. Can be stored at a room temperature for 2 days before using.
2. It need to be warmed again before using.
3. A cake covered with ganache should be stored at a room temperature.
Glaze and Syrup
1. Glaze should be set at a room temperature for a while before using.
2. It can be frozen but its sheen will not be the same and it will need to be
reheated.
3. A cake glaze with or syrup coating should not have a refrigerated unless
the
cake has a filling that requires refrigeration.
4. Allow the glaze to cool and harden completely before covering the cake.
Gum Paste – Sugar Paste
1. Unused paste can be store in an airtight container for up to 2months.
2. Decorated cake can be stored at a room temperature for up to 3 days.
MeringueStyle Frosting
1. It deflates when stored, that is why it is recommended to prepare close to
when it is used.
2. Needs to be refrigerated. Royal Icing
1. Can be stored up to 3 days at room temperature.
2. Cover the bowl with damp cloth and then plastic to prevent it from drying.
Filling Storage
Room Temperature: jelly fillings, glazes and syrups.
Refrigerated: custard filling, fresh fruit filling, whipped cream Both room
temperature or refrigerated: frosting
70
Activity 1:
Directions: Put a check (/) on the item that need to be refrigerated and x if it can be
store in a room temperature. Write your answer on your answer sheet.
______1.
______2.
______3.
______4.
______5.
Royal icing
Custard filling
Whipped cream
Ganache
Meringue frosting
______6. Gum paste
______7. Fresh fruit filling
______ 8. Jelly filling
______ 9. Butter cream frosting
______10. Chiffon cake
Answer the following questions:
1. What are the important details that you have to remember when plating and
presenting cakes?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. What are the factors that affect the appearance of decorated cake? Why is it
important to know those factors?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Happy Baking!
It’s time to have on-hand experience from the learnings you get in this module.
Instructions:
1. Use PPE for safety purposes. Apply mise-en-place by completing the ingredients,
tools and equipment needed before you start.
2. Using cellphone take pictures of your presentation and plating. Do not forget to
take a selfie with your presentation.
3. Do the activity on the task sheet below.
4. For additional instruction, listen to your teacher carefully.
71
Task Sheet
Topic
Present cakes according to the standard of plating.
Any sliced cake
Plate
Materials Needed
Edible garnish of your choice
Utensils needed
Other materials you may find necessary in this
activity.
1. Present cakes attractively.
Steps
2. Follow the tips on plating and presenting cakes.
3. Use appropriate tools and utensils in
plating.
MODULE 4
This module is designed to develop knowledge and skills in preparing various petit
fours. It will help you understand some culinary concepts related to this lesson. It
will also assist you to identify kinds of petit four according to its base, fillings, and
flavors. The activities in this lesson will inspire your to become creative in designing
and displaying your petit fours.
The module is mainly focused on one lesson, specifically:
Lesson I- Prepare and Display Petit Fours
After going through this module, you are expected to:
1. identify different kinds of petit fours bases, fillings and flavors;
2. create sample petit fours designs, and;
3. prepare and display iced petit fours or fresh petit fours.
72
Lesson
4
Prepare and Display Petit Fours
Petit fours are considered simple to make desserts, yet regarded as elegant delicacies
perfect to be served at any party. In French, petit four means small oven pastries,
either salty or sweet, and savored as appetizer or dessert. Learn more about petit
four in this lesson.
Petit Four refers to a small biscuits and cakes that is tastefully decorated. It’s base
is designed to be serve as dessert with coffee or cocktails after dinner.
Characteristics of Petit Four:
●
●
●
●
Small
Has different shapes
Delicate, crisp, fresh, attractive, light.
It is designed to be swallowed in just one or two mouthfuls.
Fresh Petit Four is also called petit fours fraise or fresh are moist, filled with
pastry cream and often topped with fresh fruits miniature eclairs, and cream puff.
Iced Petit Four are small, bite-size cakes with a thin coating of glaze, typically
fondant, which is applied at the end of the production process.
Types or Kinds of Petit Four Bases:
1. Cake can be baked in a shallow trays then topped with soft topping then cut
to shape desired similar to sponge sheets.
2. Shortbread mixture of flour, fat, and sugar, enrich with egg and has a short
eating quality.
3. Pastry puff pastry can make a suitable base for petit fours when a sweet
filling is used.
4. Sponge baked in a thin sheets and layered together with filling which act as
an adhesive to hold the sheets of sponge together.
73
Fillings and Flavor for Iced Petit Four
1. Jams are high in moisture. It is used to enhanced flavor, add moisture, and
to bind the product. Blend jam until a smooth consistency is attained,
making sure no lumps are present, as they will tear sponge cake.
2. Ganache is a mixture of chocolate and cream. Ganache carry alcohol flavors
well to add interest to the petit fours. When ganache is agitated it must be
worked quickly as it will set.
3. Butter creams needs to be chilled before cutting. It is 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.
Remember the following when preparing petit fours
1. 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.
2. 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. Cut small. 3. Glazing
●
●
●
●
Do not prepare glaze too far ahead or it may lose shine, gloss, heat.
The preparation will need to be done again.
Product must be dry.
Plenty of work place is required.
●
4. Decorate to enhance appeal
●
●
●
●
●
Plan the decoration.
Avoid very big decorations.
Complement the petit fours.
Make them more attractive and appetizing.
Enhance presentation, visual and textural diversity.
5. Display
●
●
●
Use consistent shape.
Use consistent configuration.
Alternating height and profiles.
74
Petit Four Simple Design Ideas
Activity 1
Directions: Read the following description and identify what kind of petit four bases
and fillings is being described. Write your answer in a clean sheet of paper.
1. A base that can be suitable for petit four when a sweet filling is used.
2. Mixture of flour, fat and sugar, enrich with egg and has a short eating
quality.
3. It can be baked in a shallow trays topped with soft topping and cut into
desired shape.
4. Baked in a thin sheet and layered together with fillings.
5. High in moisture and used to enhance flavor.
6. A mixture of chocolate and cream.
7. It needs to be chilled and easily damage at room temperature.
Activity 2
Based on the lesson in this module write a reflection on what you have learned that
you can apply in our next activity. Use the guide questions below in doing this.
Guide Questions:
1. How would you prepare and display petit fours? Give important tips in doing
it.
2. What are the differences and similarities of iced petit fours and fresh petit
fours?
75
Read and understand all the instructions carefully before doing this activity.
Instructions:
1. Plan a decoration of iced petit fours.
2. On the box below, draw the planned iced petit fours.
3. Describe your decoration.
Description of the decoration
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
76
MODULE 5
This module is designed to develop basic skills in preparing and preserving Marzipan
petit fours. It will help you understand the desired characteristics of this particular
pastry product and the requirements in selecting fruit for it.
The module is mainly focused on one lesson, specifically:
Lesson 5- Prepare Marzipan Petit Fours
After going through this module, you are expected to:
1. coat Marzipan fruits to preserve desired eating characteristics and
softened with egg whites, piped into shapes and sealed/browned with
applied heat
2. select coating fresh fruits/fruit segment;
3. demonstrate filling sandwich dried fruits or nuts with flavored marzipan
and coated with pale amber-colored caramel.
Lesson
5
Prepare Marzipan Petit Fours
Did you ever wonder why Marzipan petit fours has a separate unit? Why is it not
discussed in the previous module? Does it have something to make it extraordinary,
unlike the others? Find out in this lesson more about this small oven pastry.
Prepared And Display Marzipan Based Petit Fours
(Mila, J.C. et.al., BPP NC II LM)
Marzipan
Is a sweetened mixture of grounds almonds, liquid glucose or egg whites, corn syrup
or sugar and either icing or caster sugar. It is also known as almond paste. Marzipan
is a multipurpose paste. Petit fours based on a marzipan are attractive and popular
for their color and appearance and it is toothsome in taste.
77
Category of Marzipan Group Ingredients
A
Almond meal, blanched
icing sugar
200g 275g
B
Brandy almond extract
1tsp 1 drop.
C
Sugar syrup glucose,
warm
100ml + / 40g
Procedure:
1. Sift the icing sugar and combine ingredients from group A into bowl. 2. Add
the ingredients from group B and gradually add the warm glucose 3. Knead until
it forms like dough
4. Wrap tightly
After making marzipan you need to protect, store this because it will dry, once it dry
the texture in unpleasant. It is no longer good to use.
Modeled Marzipan
o Marzipan can be presented into different manner. You can use fruits, vegetables,
flowers and even animal in shape.
o Remember you have to store marzipan if it is not use, wrap it in a plastic cling
wrap and place it in an air tight container.
o For fruit marzipan you can form different fruit as you can.
Making A Marzipan Strawberry
(Mila, J.C. et.al., BPP NC II LM)
1. Roll the ball of marzipan into a small strawberry shape with the palms of your
hands.
2. Indent the stem end of strawberry with an appropriate modelling tool
3. Roll the strawberry in sugar the textured surface of the real berry
4. Cut out a leaf shape for the stem end and fasten it in place using an appropriate
modelling tool.
Making A Marzipan Orange
Procedure:
1. Roll a piece of marzipan into a ball
2. Using a marzipan modelling tool, make an indentation in the ball to resemble the
stem end of the orange
Making A Marzipan Recipe
78
(Mila, J.C. et.al., BPP NC II LM)
1. Roll a ball of marzipan which will serve as the base of the rose
2. Mold the ball with the tapered end pointing up which will serve as the center of
the flower
3. For petals, make a log of marzipan and cut equal pieces. Flatten these into small
disks
4. Flatten the disks and taper the edges to paper thinness with the back of a spoon
in a circular motion,
5. Wrap the petal around the base. Leave one edge free so the second petal can be
inserted under it
6. Attach the second petal
7. Continue same fashion until the rose is the desired size. Cut the rose from the
base with a sharp knife
THINGS TO REMEMBER IN STORING AND SERVING PETIT FOURS
The environment plays an important role in the production and serving petit fours.
If the item is easily affected by the moistness, place it in a container that should be
held airtight, vacuum sealed if possible.
Freshness is the defining characteristics of a petit fours, so make it by the time that
is close to serving as possible.
Caramelized petit fours may have a shelf life more or less 1 to 2 weeks. Consider this
that fresh petit fours are kept shorter for a period of time, it depends on the product.
Selection of Fruits and Nuts for Caramelized Petit Fours
Caramelized sugar can be used to coat petit fours before it is to be served
Caramelized. Select fruit and nuts to be used for caramelized petit fours. For nuts
roasted nuts is preferable and dried fruits with marzipan is the best also for
caramelized petit fours.
Any product that is coated with caramel needs to be dried. If you used strawberry
and grapes fruit, dipped this in caramel but think of it that the life span is only a
couple of hours. So serve it immediately and consumed it within 30-40 minutes. This
is due to the moisture content of the fruit that drips so the caramel falls off of the
product.
Caramelized nuts and marzipan work better if the product is dry to carry the caramel
better. Caramel is a mixture of sugar and water
This Is How to Prepare Caramelized Petit Fours
79
1. Mise-En-Place- (Prepare all the necessary ingredients and tools needed)
2. On a tray place the product to be caramelized
3. if you use orange fruit remove the string and pith of it
4. For nuts it should be slightly roasted, if you used raw nuts flavour would
diminished
5. For an Oiled surface this will allow the caramel to cool and it will not bond to the
surface
Preparation of Coating for Fruits
● Caramel sugar that is cooked in low flame with a temperature of 156 C until it
change its color (light brown). Caramel that is cooked in 175 C is burnt. The taste is
bitter and the color is too dark, it loses sweetness.
How to Make Caramel
(Single recipe)(Mila, J.C. et.al., BPP NC II LM)
1. in a pan boil 4 spoons of sugar with 1 spoon of water
2. Slowly heat until it boils. Stir occasionally to dissolve sugar.
3. When solution reaches boiling point, add 2 T of glucose
4. Stir gently to dissolve glucose
5. Allow solution to cook until it. Reaches to 160 C. (Note. Do not stir the solution
while boiling crystallization may occur)
6. Remove from fire
7. Place in cold water until solution stops boiling
8. The solution is now ready to use
9. Solutions may become thicker and harder to work, if it not use immediately.
Coating Caramelized Petit Fours
(Mila, J.C. et.al., BPP NC II LM)
Procedure:
1. Dip the product into the hot caramel
2. Get a fork to be used for dipping, dip fork into oil then pick up the product drop
into the toffee.
3. Remove the product from the caramel. See to it that the product is covered with
caramel.
Observe this Safety Precautions in Working with Caramel
1. Prepare a bowl of water so if caramel touch on skin immediately wash it with
water. (Note: Hot caramel can cause damage to skin)
80
Activity 1:
Direction: Write no. 1 to 9 in arranging the steps in its proper arrangement in making
caramel coating for petit fours. Write your answer on your answer sheet.
● Place in cold water until solution stops boiling
● Stir gently to dissolve glucose
● The solution is now ready to use
● In a pan boil 4 spoon of sugar with 1 spoon of water
● Solutions may become thicker and harder to work, if it is not use
immediately
● When solution reaches boiling point, add 2 T of glucose
● Slowly heat until it boils. Stir occasionally to do dissolve sugar.
● Remove from fire
● Allow solution to cook until it reaches to 160 C.
Activity 2:
Directions: Read the sentence carefully. On the box below, choices are given for you.
Look for the answer for each question. Write your answer on a separate sheet of
paper.
Caramelized sugar
Roasted nuts
Couple of hours
_______________1.
_______________2.
_______________3.
_______________4.
_______________5.
Moisture content
Dried fruit
Lifespan of fruit to be used in a caramel petit fours
Mixture of sugar and water used in petit fours
Best nuts to be used in the caramelized petit fours
This can drip the caramel that falls off the product
Fruits to best used in a caramelized petit fours
81
Happy Baking!
It’s time to have on-hand experience from the learnings you get in this module.
Instructions:
1. Use PPE for safety purposes. Apply mise-en-place by completing the ingredients,
tools and equipment needed before you start.
2. Using cellphone video record the procedure that you are about to take. Make sure
the video is clear from beginning up to the last part.
3. Follow the procedures below for a NO BAKE PETIT FOUR MAKING.
4. For additional instruction, listen to your teacher carefully.
Pastry Production
No Bake Petit Four Making
Ingredients
Procedures
Lemons Square
1. Cut the lemon square (4 to 8 pieces)
in desired size and shape of petit four
make sure to less the brown area to see
the light color of your petit four
Frosting
Sprinkle (or chips, nuts, and fruits)
2. Prepare your frosting to dip your
petit four just enough to coat your
pastry
3. Let it cool in cooling rock or plate 3
to 5 minutes
4. lastly put sprinkles on top or any
edible fruits, nut or chips you want to
make it more appealing in the eyes
82
MODULE 6
This module is designed to develop
ingredients for petit fours. It will help
temperature in the baking process. It
displaying your petit four products, and
of pastry.
basic skills in selecting locally available
you understand the importance of proper
will also teach you to become creative in
how you can keep the freshness of this kind
The module is divided into two lessons, namely:
Lesson 6- Display petit fours
After going through this module, you are expected to:
1. select and prepare receptacles for petit fours;
2. display petit fours creative and appealing, and;
3. store petit fours in proper temperatures and conditions to maintain
good quality.
Lesson
6
Display Petit Fours
Designing petit fours could be tedious work for most bakers or students like you who
are just at the beginning of baking. Why is it necessary to decorate the petit fours
beautifully? Like any other baked pastries, petit fours are served at any parties,
relinquished as appetizers or desserts. Petit fours are set to draw attention, so
attractively displaying them will attract several guests to try and bite them.
Kinds And Uses Of Receptacles For Petit Fours
This is a very important aspect in the food business. You should not only produce
the best quality products that will cater to established standards, but you should
83
also be able to put up an aesthetic display of petit four products, that is the
culmination of the entire process of production. Your presentation should create a
huge impression on customers making it appealing to them.
Choosing the right container for the right type of petit fours, right occasion and right
customers should be your goal. A presentation that is flawless, attractive, finely
crafted and elegant. This can be achieved with neat, hygienic, meticulous and
creative handling of products placed properly in containers that are not only
appropriate but more importantly makes the petit fours stand out.
Materials to be Used in Presenting Petit Fours Products
1. Paper Plates
Comes in a variety
sizes
and
shapes,
designs,
colors,
textures and material.
These are paper plates
lined with wax and
others are lined with
foil. Some plates fit the
size of a whole pie;
some
comes
in
squares
that
can
accommodate
petit
fours or any other
pastry products
This Photo by Unknown Author is licensed under CC BY-SA
2. Paper Cups
Comes in different
sizes,
color
and
texture.
They
are
fluted on the side and
are available in size
fitted from petit fours
or
any
pastry
products. Nowadays,
cakes and muffins are
easily presented and
served in paper cups.
This Photo by Unknown Author is licensed under CC BY-SA-NC
84
3. Plates And Platters
Are made of either
glass, ceramic or china
and metal. Plates are
usually
round
in
shape, although the
square
and
rectangular ones are
becoming
popular.
Platters on the other
hand oval and usually
bigger than plates.
Plates and platters
come in a solid plain
colors or with designs
like flowers, leaves,
fruits or vegetables.
https://my100yearoldhome.com/my-favorite-dinner-plates/
4. Indigenous
Containers
Include the locally
available ones like
coconut
shells,
banana leaves, corn
husks,
bamboo
rattan,
coconut
leaves, and any local
products
https://www.piqsels.com/en/public-domain-photo-fmgjk
5. Pedestal
A based foundation to
elevate
baked
products. Multi-tiered
pedestals are good
serving several petit
fours
and
other
products
https://www.pxfuel.com/en/free-photo-enlxq
85
6. Ethnic Dishware
Are authentic wares
whose
design
and
material depicts the
culture and history of
a certain race or
country.
It
tells
something
about
origin,
period
and
culture
https://www.aliexpress.com/i/32882256535.html
7. Cake Keepers
Presenting petit fours
in a cake keeper comes
in an opaque or
transparent container.
It keeps the products
fresh and easy to
handle
https://www.pinterest.cl/pin/398005685790457211/
8. Trays
Are found, oval or
rectangular in shape.
Trays
are
efficient
containers in which
can accommodate a
greater number of
individual
baked
products that can be
lined paper doilies,
embroidered, printed
or solid cloth
86
Standards and Procedures In Petit Fours Display
1. Iced Petit fours can be arranged in small squares, small rectangles, long
rectangles, triangles, round and even diamond
2. Petit fours arranged on a platter or tray should be in uniform shape and size.
However, you can vary frostings and décors to avoid monetary issues and create
variations in color and flowers using only one cake as base
3. Follow the shape of the container when arranging petit fours. if the tray is
Rectangular, line up petit fours from end to end along the length and width of the
tray. If the tray is round is round, arrange petit fours in a circular pattern. This
allows blending of shapes of both product and container
4. Line up petit fours in long narrow plate. Even spacing should be observed as to
allow easy packaging and full view of each petit fours. an allowance of two inches in
between petit fours is an ideal spacing.
5. Petit fours can be placed on individual paper cups or similar container before
arranging them on trays or platters
6. You can create a pattern, design, or composition when arranging petit four on a
platter since they do not have icings and toppings. You can form mosaic, a star, a
tower, a figure or geometric shape depending on the occasion.
7. Use a cake pedestal for an elegant, eye catching arrangement that can create a big
impression on the viewer.
8. Use 3 tiers cake trays or pedestal to arrange variations of shapes, icings and
decors, and flavors.
9. Individual plating of petit fours provides excellent opportunities for creating your
own design or composition. Use sauces, frostings, ice cream, whole or cut fruits,
whipped cream and chocolate. These are all good usual companions for a plated petit
fours
10. You can provide contrast in color and shapes of container and product. Multi
colored petit fours go well with a cream colored ceramic or brown colored tray, and
silver platter or glass pedestal.
Tips on Storing Petit Fours
Storing Petit fours plays important role in baking industries. It will take different
consideration and standards based on the type of petit fours. this product have a
variety of icings and fillings. In this manner the environmental and individual
characteristics needs to be taken into consideration. Environmental factors like the
sunlight or fluorescent heat and humidity will really affect your product. The more
perishable the ingredients are, the shorter the shelf life is. Your stage method will
not only depend upon the icings incorporated into your petit fours but also to the
type of techniques used during storing.
Here are some tips that needs to be considered in storing Petit Fours;
● To maintain the freshness of your petit fours, you must serve as close to serving
time. In this manner you can prevent the effects of some environmental factors that
may affects the appearance and texture of your product.
87
● Every type of petit fours has different shelf life to be observed. Caramelized petit
fours may have shelf life roughly 1 to 2 weeks. Fresh petit fours are kept for shorter
periods of time, which may varies by the product.
● Petit fours with fillings like custard, whipped cream or frosting with milk do not
stay long at room temperature. Petit fours without perishable ingredients can stay at
room temperature in the sealed container for up to five days.
● A cool dry closed environment is best for storage of all petit fours except those that
contain perishable ingredients like fresh cream.
● In placing the petit fours to a plastic container, leave a small space between each
cake so they do not touch each other in the container.
● Petit fours with fondant don’t required refrigeration. Fondant will stay fresh in a
sealed container for up to five days.
● To prolong the shelf life of your petit fours separate the frostings and fillings from
the cake. Put them in a separate containers before storing. Wrap cake layers or pieces
in a airtight container or plastics then freeze
● Caramelized petit fours will have a short life span as the caramel is hydroscopic
and attracts moisture causes the sugar soften and dissolve.
STORING GUIDELINE FOR SOME PETIT FOURS BASED AND FROSTING
● Cakes - most of the petit fours based used cakes like plain butter cake, angel food
cake, chiffon cake, pound cake and sponge cake. To store this bases make sure to
cover tightly but do not refrigerate and store it in a large airtight container. Store at
room temperature for approximately 5 days. Freeze for longer storage, approximately
up to 1 to 2 months. Considering that this cakes are unfrosted and without fillings.
● Butter Cream Frosting – this can be stored, refrigerated in an airtight container for
up to 2 weeks before using. Remove it from the refrigerator at least an hour before
using so it will warm to room temperature. A decorated cake with butter cream
frosting can be stored at room temperature for up to 3 days.
● Fresh Fruit Toppings – some petit fours used fresh fruits toppings. A cake with
fresh fruit topping should only be assembled within few hour of eating. The fruits
continue to ripen even when refrigerated and its juices will begin to soak into cake.
If the cake is going to be frozen, it is best wait until the cake is thawed and then add
the fresh fruits topping just before it is going to be saved
● Ganache – it can be stored at room temperature for up to 2 days before using. If
storing, be sure to cover the entire surface of the ganache. The ganache will need to
be warmed again before using. A petit fours covered with ganache should be store in
a room temperature.
88
Activity 1:
Directions: Read and analyze the statement carefully. Fill-in the blank with the
appropriate word to complete the statement. Write the answer in your answer sheet.
1.________________ It comes in a solid plain color or with designs like flowers, leaves,
stars, fruits, or vegetables.
2. Pedestal is used to ________________ baked products to catch attention and
emphasize every detail of the products.
3. Ethnic dishwares are authentic wares whose design and material depicts the
________________ of a certain race or country
4. Cake keepers comes in an opaque or transparent container that keeps the
products ________________ and easy to handle
5. Choosing the right container for the right type of petit fours, right occasion and
right customers should be your ________________
6. Multi colored ________________ go well with a cream-colored ceramic or brown
colored tray, and silver platter or glass pedestal.
7. Petit fours can be placed on individual paper cups or similar container before
arranging them on ________________
8. Petit fours arranged on a platter or tray should be in ________________ shape and
size
9. Use a cake ________________ for an elegant, eye-catching arrangement that can
create a big impression on the viewer
10. In arranging petit fours, an allowance of ________________ inches between petit
fours is an ideal spacing.
Activity 2:
Reflection
Guide Question. Using the guide questions write what you have learned in this
lesson. Write your reflection on your activity notebook
1. You as a student, how will you apply this knowledge on the basic application of
the Filling layered cake. can this skill be useful today, tomorrow and in the future?
2. What is the importance of making Display and Store Petit four?
3. if you will Display and Store Petit Four? What Receptacles and designs will you
choose and why?
4. illustrate your own receptacles of your Petit fours at the space below , you can fill
it with designs and color
89
Happy Baking!
This time you are going to apply what you have learned from this module, with the
guidance of your teacher.
Instructions:
1. Use PPE for safety purposes. Apply mise-en-place by completing the ingredients,
tools and equipment needed before you start.
2. Using cellphone video record the procedure that you are about to take. Make sure
the video is clear from beginning up to the last part.
3. Make a sponge cake or any other cake recipes that can be used as petit four base.
In this performance you are required to present a Petit Fours by observing guidelines
in displaying petit fours. You will be rated based on the criteria given below.
4. For additional instruction, listen to your teacher carefully.
Criteria for Petit Fours Presentation
Description
Good
Fair
Poor
10
5
2
Preparation
Apply food hygiene
and safety
principles
Petit Fours are
displayed
creatively to
enhance customer
appeal
Products
Appearance –
pleasing
combination of
color, form and
texture, neatly
and attractively
set in the platter
Shape – Firm and
well-shaped
90
Size – Well cut and
uniform in size
Color – bright,
appealing not dull
Flavor – Pleasing
and balanced
Directions: Read and analyze the statements carefully. Choose the best answer
and write the letter only in your answer sheet.
1. It is made of sifted powdered sugar, milk and superior butter.
91
a. fondant
c. royal icing
b. butter cream
d. cream cheese frosting
2. A type of cake that contains a high percentage of fat or shortening.
a. Chiffon
b. Shortened cake
c. Batter type cake
d. Foam type cake
3. A type of mixing method used for cakes that is also called the conventional
method.
a. Creaming method
b. Blending c. Scraping
d. One stage method
4. How long does the fondant last if stored in an airtight container at a room
temperature?
a. 2 months
b. 6 months
c. 9 months
d. 12 months
5. This type of icing is made of melted marshmallow or gelatin, with sugar and
water. It is used to decorate cakes or pastries.
a. Fondant
c. Butter cream
b. Meringue
d. Cream cheese frosting
6. Which of the following fillings and flavors can easily be damaged at a room
temperature?
a. Jams
b. Custard
c. Ganache
d. Butter cream
7. It is a made of flour, fat and sugar, with egg and has a short eating quality.
a. Cake
b. Pastry
b. Shortbread
c. Sponge
8. It is describe as miniature bite-sized confections coated with icing
a. Marzipan
b. Petit four
b. Fresh petit four c. Ice petit four
9. These are extracts or essence added to food to enhance their tastes and aroma.
a. Condiment
b. Flavoring
c. Garnish
d. Ornament
10. In iced petit fours, which base is a mixture of flour, fat and sugar, enrich with
egg and has a short eating quality?
a. Cake
Pre-Assessment
b. Shortbread
c. Sponge
Module 1
92
d. Pastry puff
Module 3
93
Bread and Pastry Production LM
Kong, A., Arcos, C., Domo, A., Dogelio, M. (2016). Preparing Sponge cakes: Bread
and Pastry Production DepEd Manual, p.165-175
Print Materials
References
Activity 1
1. Plates and
platters
2. elevate
3. culture and
history
fresh
goal
petit fours
trays or platters
uniform
pedestal
two
4.
5.
6.
7.
8.
9.
10.
Module 6
11.B
12.B
13.A
14.A
15.A
16.D
17.B
18.B
19.B
20.B
Activity 2
1. Couple of
hours
2. Caramelized
sugar
3. Roasted nuts
4. Moisture
content
5. Dried fruit
Module 5
Post-Assessment
1. A
2. B
3. B
4. A
5. A
6. D
7. B
8. B
9. C
10. B
Technical-Vocational- Livelihood Home Economics Bread and Pastry Manual pages
165-175
Bread and Pastry Production manual, Technical-vocational-Livelihood Home
Economics
Kong, Aniceta S. & Arcos, Cristeta M. (2016)Bread and Pastry Production DepEd
Manual, 179-188, 203--212
Bread and Pastry LM,
Technical-vocational-Livelihood Home Economics and Pastry Manual Pages
196-205
Bread and Pastry Production LM,
Technical-vocational-Livelihood Home Economics and Pastry Manual Pages 184187, 230-240
Online References;
Retrieved from: https://commons.wikimedia.org/wiki/File:Margarine_BM K.jpg
Accessed, June 20, 2020
Retrieved from:
https://books.google.com/books?isbn=0470197528 Professional Baking
Steps and procedure icing a cake, retrieved from:
https://www.foodnetwork.com/how- to/articles/how-to-chop-and- meltchocolate-a-step-by-step-guide, retrieved on January 18, 2019
Retrieved from:
https://www.rcampus.com/rubricshowc.cfm?sp=yes& code=M5C28W
Retrieved from:
https://recipes.timesofindia.com/recipes/boiled- icing/rs53871704.cms
McGregors Measuring Jug, Mitre10,
Retrieved from:
https://www.mitre10.co.nz/shop/mcgregor-s- measuring-jug-1-litreopaque/p/310338 Accessed: October 24, 2020
Retrieved from:
https://books.google.com/books?isbn=0470197528 Professional Baking
Steps and procedure in icing a cake i retrieved from
https://www.foodnetwork.com/how-to/articles/how-to-chop-and- meltchocolate-a-step-by-step-guide, retrieved on January 18, 2019
94
Retrieved from
https://www.rcampus.com/rubricshowc.cfm?sp=yes&
code=M5C28Whttps://recipes.timesofindia.com/recipe s/boiledicing/rs53871704.cms
Retrieved From:
https://www.rcampus.com/rubricshowc.cfm?sp=
yes&code=M5C28Whttps://recipes.timesofindia.c om/recipes/boiledicing/rs5
Retrieved from:
http://www.elpetitfour.com/petit_fours.html
Retrieved from:
http://www.ehow.com/info_8429574_typesofpetitfours.html
Retrieved from:
https://www.leaf.tv/articles/how-to-save-petit-fours/
Retrieved from :
Petit Fours Presentation http://bit.do/eFUwt; Retrieved on January 19,2019
Retrieved from:
http://www.theauberginechef.com/techniques-platedpetitfours/Retrieved
January 19,2019
Retrieved from:
https://www.webstaurantstore.com/article/200/basic-guide-tofoodpresentation.htmlRetrieved January 19,2019
tps://creativecommons.org/licenses/by-sa/3.0/
95
For inquiries or feedback, please write or call:
Department of Education – Schools Division Office Navotas
Learning Resource Management Section
Bagumbayan Elementary School Compound
M, Naval St., Sipac Almacen, Navotas City
Telefax:
02-8332-77-64
Email Address:
navotas.city@deped.gov.ph