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Bread and Pastry


Production
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Manual
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This learning resource was collaboratively developed and


reviewed by educators from public and private schools, colleges, and/or
universities. We encourage teachers and other education stakeholders to
email their feedback, comments and recommendations to the
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Department of Education at action@deped.gov.ph.

We value your feedback and recommendations.

Department of Education
Republic of the Philippines

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Bread and Pastry Technical-Vocational-Livelihood Track
Manual
First Edition 2016

Republic Act 8293. Section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this learning resource are owned by their respective
copyright holders. DepEd is represented by the Filipinas Copyright Licensing Society
(FILCOLS), Inc. in seeking permission to use these materials from their respective
copyright owners. All means have been exhausted in seeking permission to use these

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materials. The publisher and authors do not represent nor claim ownership over them.

Only institutions and companies which have entered an agreement with FILCOLS
and only within the agreed framework may copy from this Manual. Those who have not
entered in an agreement with FILCOLS must, if they wish to copy, contact the publishers and
authors directly.

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Authors and publishers may email or contact FILCOLS at filcols@gmail.com or (02)
435-5258, respectively.

Published by the Department of Education


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Secretary: Br. Armin A. Luistro FSC
Undersecretary: Dina S. Ocampo, PhD
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Development Team of the Bread and Pastry Production Manual
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Writers: Aniceta S. Kong Anecita P. Domo,


Cristeta M. Arcos Maila A. Dogelio
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Reviewers: Prof. Emelita Nuyda Jocelyn de Jesus


Layout Artist: Christian Bjorn R. Cunanan
Illustrator: Eric S. De Guia Fermin Fabella
Cover Artist: Ricardo Jose V. Santillan III Jason Villena
Management Team of the Bread and Pastry Production Manual
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Bureau of Curriculum Development


Bureau of Learning Resources

Printed in the Philippines by Sunshine Interlinks Publishing House, Inc.


3F Maine City Tower, 236 Tomas Morato Avenue,
Brgy. South Triangle, Quezon City

Department of Education-Bureau of Learning Resources (DepEd-BLR)


Office Address: Ground Floor Bonifacio Building, DepEd Complex
Meralco Avenue, Pasig City, Philippines 1600
Telefax: (02) 634-1054, 634-1072, 631-4985
E-mail Address: blr.lrqad@deped.gov.ph / blr.lrpd@deped.gov.ph

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Introduction

The Technology and Livelihood Education (TLE) for junior high school and Technical-
Livelihood-Vocational Education (TVL) for senior high school is one track in the
implementation of the K to 12 Basic Education Program (BEP). It is composed of four
components, namely: Agri-Fishery Arts, Home Economics, Industrial Arts, and Information
and Communication Technology. Learners in Grades 7 and 8 may take an exploratory course
on the subject; tackling common competencies that they would need, should they wish to
have a career in TLE/TVL. Their learnings and competencies are then further enhanced in
Grades 9 and 10, up to Senior High.

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This learning resource focuses on the course Bread and Pastry Production (National
Certificate Level II) under Home Economics of the TLE/TVL track. The Department of
Education aims that this learning resource contributes to the attainment of the realization
of the overall goal of the K to 12 Basic Education Program, which is the holistic development
of every Filipino learner: equipped with 21st century skills, adequately prepared for work,

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and has gained the right knowledge, attitude, values and skills to start a business, acquire
middle level skills, and to advance in higher education.
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Bread and Pastry Production Manual

This Manual includes information and activities to develop desirable values, skills
and understanding through step-by-step procedures and helpful techniques and guidelines
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on how to prepare, present, display, and store bakery products, pastries, petit fours, cakes,
and desserts. Provisions for practical application to real life situation are also included for
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lifelong learning.

To the Learner:
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This Manual provides varied and relevant activities and opportunities to determine
your understanding of the key concepts and to demonstrate core competencies as
prescribed in the TESDA Training Regulation in Bread and Pastry Production.
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This manual is specifically crafted to focus on the different activities that will assess
your level in terms of skills and knowledge necessary to get a Certificate of Competency
and/or National Certification (NC II).

Successful completion of this course ensures that you have acquired the essential
skills to be on your way to becoming a certified bread and pastry producer.

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
HOW TO USE THIS LEARNERS MANUAL

Here are some reminders on how to use this material.

1. Answer the pre-assessment before you proceed to the different activities. The
pre-assessment determines how much you know about the lessons and

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identifies the areas you ought to learn more. Your teacher will check and
analyze your score to determine your learning needs.

2. This learners manual contains relevant information and activities. Go over each
activity carefully. If you encounter difficulties, do not hesitate to consult your

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teacher for assistance. Do not skip any topic unless you are told to do so.
REMEMBER that each activity is a preparation for the succeeding activities.
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3. For every lesson/learning outcome, answer the self-check and perform the given
activities to enrich your knowledge and skills.
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4. After successfully finishing the tasks, answer the post-assessment to be given
by your teacher. Your score will be analyzed and will be used by your teacher
for the computation of your grades.
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5. Lastly, DO NOT mark the learners manual in any way.


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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
TABLE OF CONTENTS

Page
Introduction................. iii

How to use this Learners Material ................. iv

Quarter I
Definition of Terms................................................................................. 2
Pre-assessment..................................................................................... 4
Lesson 1: Prepare and Produce Bakery Products
LO 1 Prepare Bakery Products................................................... 7
Self Check 1.1.1.............................................................. 10

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Activity 1.1.1.................................................................... 10
Self Check 1.1.2.............................................................. 16
Activity 1.1.2.................................................................... 16
Self Check 1.1.3.............................................................. 19
Activity 1.1.3 ................................................................... 20
Self Check 1.1.4.............................................................. 24

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Self Check 1.1.5.............................................................. 29
Activity 1.1.4 ................................................................... 30
Activity 1.1.5 ................................................................... 42
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LO 2 Decorate and Present Bakery Products............................
Self Check 1.2.1..............................................................
43
45
Self Check 1.2.2.............................................................. 48
Activity 1.2.1.................................................................... 48
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LO 3 Store Bakery Products....................................................... 50
Self Check 1.3.1.............................................................. 53
Activity 1.3.1.................................................................... 57
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Post-assessment.................................................................................... 59
Generalization......................................................................................... 62
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Quarter II
Definition of Terms.................................................................................. 64
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Pre-assessment...................................................................................... 65
Lesson 2: Prepare and Produce Pastry Products
LO 1 Prepare Pastry Products .................................................... 68
Self Check 2.1.1............................................................... 73
Self Check 2.1.2............................................................... 78
Activity 2.1.1..................................................................... 78
Self Check 2.1.3............................................................... 87
Activity 2.1.2..................................................................... 87
Activity 2.1.3..................................................................... 90
Activity 2.1.4..................................................................... 93
Activity 2.1.5..................................................................... 95
Activity 2.1.6..................................................................... 96

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Activity 2.1.7................................................................... 98
Activity 2.1.8................................................................... 100
Activity 2.1.9................................................................... 101
Self Check 2.1.4............................................................. 104
LO 2 Decorate and Present Pastry ........................................... 104
Self Check 2.2.1............................................................. 107
Self Check 2.2.2............................................................. 110
Self Check 2.2.3............................................................. 111
LO 3 Store Pastry Products....................................................... 111
Activity 2.3.1................................................................... 114

Post-assessment................................................................................... 115

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Generalization....................................................................................... 118

Quarter III
Definition of Terms................................................................................ 120

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Pre-assessment.................................................................................... 123
Lesson 3: Prepare and Present Gateaux, Tortes and Cakes
LO 1 Prepare Sponge Cake....................................................... 127
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Self Check 3.1.1 ............................................................. 127
Activity 3.1.1 ................................................................... 130
Self Check 3.1.2 ............................................................. 133
Self Check 3.1.3 ............................................................. 136
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Self Check 3.1.4 ............................................................. 153
Self Check 3.1.5 ............................................................. 155
Self Check 3.1.6 ............................................................. 157
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Activity 3.1.2 ................................................................... 157


Activity 3.1.3 ................................................................... 159
Activity 3.1.4 ................................................................... 161
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Activity 3.1.5 ................................................................... 163


LO 2 Prepare and Use Fillings................................................... 165
Self Check 3.2.1.............................................................. 168
Self Check 3.2.2.............................................................. 171
Activity 3.2.1 ................................................................... 171
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LO 3 Decorate Cakes.................................................................. 172


Self Check 3.3.1.............................................................. 174
Activity 3.3.1 ................................................................... 177
LO 4 Present Cakes.................................................................... 178
Activity 3.4.1 ................................................................... 181
LO 5 Store Cakes......................................................... 183
Self Check 3.5.1.............................................................. 189
Activity 3.5.1 ................................................................... 189

Post-assessment.................................................................................... 191
Generalization............................................................................. 194

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter IV
Definition of Terms................................................................................ 195
Pre-assessment..................................................................................... 199
Lesson 4: Prepare and Display Petit Fours
LO 1 Prepare Iced Petit Fours................................................... 202
Activity 4.1.1................................................................... 204
Activity 4.1.2................................................................... 206
Activity 4.1.3................................................................... 209
LO 2 Prepare Fresh Petit Fours................................................. 211
Activity 4.2.1................................................................... 213
LO 3 Prepare Marzipan Petit Fours........................................... 215
Activity 4.3.1................................................................... 217
Activity 4.3.2................................................................... 218

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Activity 4.3.3................................................................... 220
LO 4 Prepare Caramelized Petit Fours...................................... 223
Activity 4.4.1.................................................................... 226
LO 5 Display Petit Fours............................................................. 227
LO 6 Store Petit Fours.................... 228

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Lesson 5: Present Desserts (PD)
LO 1 Present and Serve Plated Desserts................................... 229
LO 2 Plan, Prepare and Present Dessert Buffet
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Selection or Plating............................................................ 235
LO 3 Store and Package Desserts............................................. 237
Activity 5.3.1.................................................................... 243
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Post-assessment.................................................................................... 244
Generalization......................................................................................... 247
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References.............................................................................................. 248
Answer key.............................................................................................. 251
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL
VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
Course Description:
This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is
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designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production.
It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3)
prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts.
The preliminaries of this specialization course includes the following: 1) Explain core concepts in bread & pastry production ; 2)
Discuss the relevance of the course 3) Explore on opportunities for a Baker or Commis as a career.
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CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
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Introduction The learners The learners The learners:
1. Basic concepts in bread and demonstrate an independently 1. explain core concepts in
pastry production understanding of
D demonstrate core bread and pastry
2. Relevance of the course the core competencies in production
3. Career opportunities concepts and bread and pastry 2. discuss the relevance of
theories in bread production as the course
and pastry
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prescribed in the 3. explore opportunities in
production TESDA Training bread and pastry
Regulation production
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Quarter 1
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
LO 1. Prepare bakery
1. Accurate measurement of The learners The learners products TLE_HEBP9-
ingredients demonstrate an independently 1.1 Select, measure and 12PB-Ia-f-1
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2. Baking ingredients and its understanding of demonstrate core weigh required ingredients

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
substitution
D the core concepts competencies in according to recipe or
3. Types, kinds, and and theories in preparing and production requirements
classification of bakery products bread and pastry producing bakery
4. Mixing procedures/ production products 1.2 Prepare a variety of
formulation/ recipes, and desired bakery products according
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product characteristics of various to standard mixing
bakery products procedures/ formulation/
5. Baking techniques, recipes and desired
appropriate conditions and
E product characteristics
enterprise requirements and
standards 1.3 Use appropriate
6. Temperature ranges in bakery
D equipment according to
products required bakery products

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7. Suggested projects: and standard operating
procedures
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7.1. Dinner roll 1.4 Bake bakery products
7.2. Pan de sal according to techniques
7.3. Cinnamon roll
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7.4. Ensaymada
7.5. Pan de coco 1.5 Select required oven
temperature to bake goods
in accordance with the
desired characteristics,
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standards recipe

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specifications

electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
Quarter 2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
LO 1. Prepare pastry TLE_HEBP9-
1. Culinary and technical terms The learner The learner products 12PP-IIa-g-4
related to pastry products
D demonstrates demonstrate 1.1. Select, measure and
understanding of competencies in weigh required ingredients
2. Ratio of ingredients required the basic preparing and according to recipe or
to produce a balance formula concept and producing pastry production requirements
underlying products and established standards
3. Correct proportion control, theories in and procedures
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yields, weights and sizes for preparing and
profitability producing pastry 1.2. Prepare variety of

4. Types, kinds, and


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products pastry products according
to standard mixing

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classification of pastry products procedures/formulation/
D recipes and desired
5. Mixing product characteristics
procedures/formulation/recipes
and desired product 1.3. Use appropriate
characteristics of various pastry
C equipment according to
products required pastry products
and standard operating
6. Baking tools, equipment, and
O procedures
their uses and functions
1.4. Bake pastry products
7. Baking techniques according to techniques
appropriate conditions, and and appropriate
enterprise requirements and conditions; and enterprise
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standards requirement and standards

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
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8. Temperature ranges in baking 1.5. Select required oven
pastry products temperature to bake goods
in accordance with the
9. Occupational health and desired characteristics,
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safety standards recipe
specifications and
10. Suggested projects: enterprise practices
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10.1 Pies
- Pineapple pie
- Buko pie
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- Egg pie

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10.2 Pizza
10.3 Empanada
10.4 Tart
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10.5 Etc.
O LO 2. Decorate and TLE_HEBP9-
11. Types and classifications of present 12PP-IIh-i-5
fillings, coatings/icing and glazes Pastry products
2.1 Prepare a variety of
12. Regular and special fillings fillings and coating/icing,
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and coating/icing, glazes and glazes and decorations for

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decorations pastry products according
to standard recipes,
13. Decorative techniques and enterprise standards

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rules for garnishing and/or customer
14. The tools and materials in preferences
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
decorating, finishing and
presenting 2.2 Fill and decorate
pastry products, where
15. Standards and procedures in required and appropriate,
decorating pastry products
D in accordance with
16. Occupational Health and standard recipes and/or
Safety enterprise standards and
customer preferences
17. Standards and procedures in
finishing pastry products 2.3 Finish pastry products
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according to desired

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18. Plating and presenting product characteristics
pastry products
E 2.4 Present baked pastry
products according to
D established standards and
procedures
LO 3. Store pastry TLE_HEBP9-
19. Shelf-life of pastry products products 12PP-IIj-6
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20. Standards and procedures in 3.1 Store pastry products
storing pastry products according to established
O standards and procedures
21. Different kinds of packaging
materials to be used 3.2 Select packaging
appropriate for the
22. Standards and procedures in preservation of product
packaging pastry product freshness and eating
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characteristics

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
Quarter 3
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LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

1. Culinary terms related to The learner The learner LO 1. Prepare sponge TLE_HEBP9-
sponge and cakes demonstrates demonstrate and cakes 12TC-IIIa-f-7
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understanding of competencies in
2. How to measure ingredients the core concept preparing and 1.1 Select, measure and
and underlying presenting weigh ingredients
3. Correct proportion control,
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theories in gateaux, tortes according to recipe
yields, weights and sizes for preparing and and cakes requirements, enterprise
profitability presenting
gateaux, tortes
D practices and customer
practices
4. Main ingredients used for and cakes

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variety of sponge and cakes 1.2 Select required oven

5. Specific temperature used for


C temperature to bake goods
in accordance with desired
different types of sponge and characteristics, standard
cakes
O recipe specifications and
enterprise practices
6. Pre-heating the oven
1.3 Prepare sponges and
7. Classification of the different cakes according to recipe
types of sponge and cakes specifications, techniques
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and conditions and desired

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8. Mixing methods used for variety product characteristics
of sponge and cakes
1.4 Use appropriate

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9. Required equipment and equipment according to
materials for sponge and cakes required pastry and bakery
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
products and standard
10. Recipe specifications, operating procedures
techniques and conditions and
desired product characteristics 1.6 Cool sponges and
D cakes according to
11. Cooling temperature of sponge established standards and
and cakes procedures

12. Suggested projects:


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13. Batter cake with butter icing

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14. Sponge cake with butter cream
filling and icing
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15. Chiffon cake with boiled icing
or fondant icing

16. Chocolate cake


C LO 2. Prepare and use TLE_HEBP9-
17. Identification of fillings fillings 12TC-IIIg-8
appropriate in a specific cakes
O 2.1 Prepare and select
18. Identification of the required fillings in accordance with
consistency and appropriate required consistency and
flavor of fillings appropriate flavors

19. Filling and assembling cakes 2.2 Fill and assemble slice
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according to the standard recipe or layer sponges and

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
specifications
D cakes according to
standard recipe
20. Classification of coatings specifications, enterprise
and sidings based on the practice and customer
required recipe specifications preferences
and product characteristics
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2.3 Select coatings and
sidings according to the
E product characteristics and
required recipe
specification
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LO 3. Decorate cakes TLE_HEBP9-
21. Identification of specific 12TC-IIIh-i-9
decorations appropriate for 3.1 Decorate sponges and
sponge and cakes
C cakes suited to the product
and occasion and in
22. Identification of standard accordance with standard
recipes of icings and
O recipes and enterprise
decorations for sponge and practices
cakes
3.2 Use suitable icings and
23. Identification and application decorations according to
of steps and procedure in icing a standard recipes and/or
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cake. enterprise standards and

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customer preferences
24. Types of icing/frosting and
their uses

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CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
TLE_HEBP9-
25. Presenting and plating LO 4. Present cakes 12TC-IIIj-10
sponge and cakes
4.1. Present cakes in
D accordance with
customers expectations
and

4.2. established standards


26. Selection and usage of and procedures
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equipment in accordance with
service requirements 4.3. Select and use

27. Identification of the product


E equipment in accordance
with service requirements
freshness, appearance,
characteristics of prepared
D 4.4. Maintain product
cakes freshness, appearances
and eating qualities in
28. Cutting portion-controlled to accordance with the
minimize the wastage of cake
C established standards and
29. Standard size and weight procedures
per serving
O 4.5. Marked cakes or cut
portion-controlled to
minimize wastage and in
accordance with enterprise
specifications and
customer preferences
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
D LO 5. Store cakes TLE_HEBP9-
30. Standards and procedures 12TC-IIIj-11
of storing cake products 5.1. Store cakes in
accordance with
31. Factors to consider in storing establishments standards
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cakes and procedures

32. Storage methods for cakes 5.2. Identify storage


E methods in accordance
33. Storage temperature for with product specifications
cakes
D and established standards
and procedures

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Quarter 4
LESSON 1: PREPARE AND DISPLAY PETIT FOURS (PF)
The learner
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The learner LO 1. Prepare iced petit TLE_HEBP9-
1. Characteristics of classical demonstrates demonstrate fours 12PF-IVa-b-
and contemporary petit fours understanding of
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competencies in 12
the basic preparing and 1.1 Prepare, cut and
2. Underlying principles in concept and displaying petit assemble sponges and
preparing petit fours underlying fours bases according to standard
theories in recipes and enterprise
3. Types and kinds of sponge preparing and requirements and practices
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and bases displaying petit

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fours 1.2 Prepare fillings with the
4. Different kinds of fillings required flavors and
consistency

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5. Procedure in making fondant
icing 1.3 Prepare fondant icing
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
following required
temperature and standard
D procedure

6. Decorations and designs 1.4 Design and use


decorations in accordance
with establishment
standards and procedures
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LO 2. Prepare fresh petit TLE_HEBP9-
7. Kinds of small choux paste fours 12PF-IVc-d-
8. Types of sweet paste and
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fillings 2.1 Bake and decorate a
9. Different garnishes, glazes
and finishes
D selection of small choux
paste shapes in
10. Standards and operating accordance with
procedures in preparing fresh established standards and
petit fours
C procedures

2.2 Prepare and blend


O baked sweet paste in
accordance with
establishment standards
and procedures

2.3 Prepare and use


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fillings the required flavors

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
D STANDARD STANDARD COMPETENCIES
and correct consistency

2.4 Use garnishes, glazes


and finished in accordance
with established standards
and procedures
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LO 3. Prepare marzipan TLE_HEBP9-
11. Flavor and shape petit fours 12PF-IVe-f-
specifications and enterprise
E 14
standards of quality marzipan
12. Standards and operating
D Quality marzipan to

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procedures in coating marzipan produce mini-sized fruits in
fruits accordance with enterprise
and client requirements
C
preserve desired eating
O characteristics and
softened with egg whites,
piped into shapes and
sealed/browned with
applied heat, according to
enterprise practice
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LO 4. Prepare TLE_HEBP9-
13. Specifications of fresh fruits caramelized petit fours 12PF-IVg-h-
needed to caramelized 4.1. Select and coat fresh 15

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fruits/fruit segments with
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
14. Specifications of dried fruits pale amber-colored
needed. caramel or glazed or any
15. Kinds of sugar to coating specified by the
caramelized enterprise
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4.2. Fill sandwich dried
fruits or nuts with flavored
marzipan and coated with
pale amber-colored
caramel according to
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specifications and

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enterprise standards

16. Kinds and uses of


E LO 5. Display petit fours
5.1. Select and prepare
TLE_HEBP9-
12PF-IVi-16
receptacles for petit fours appropriate receptacles for
D petit fours
17. Tips on how to display petit
fours 5.2. Display petit fours
creatively to enhance
18. Standards and procedures in
C customer appeal
displaying petit fours O LO 6. Store petit fours TLE_HEBP9-
19. Tips on storing petit fours 6.1 Store petit fours in 12PF-IVi-17
proper temperatures and
20. Temperature requirements conditions to maintain
in storing petit fours maximum eating qualities,
appearance and freshness
PY

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
21. Standards and procedures in 6.2 Package petit fours in
D
storing and packaging petit fours accordance with
established standards and
procedures
Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
1. Varieties and characteristics of The learner The learner LO 1. Present and serve TLE_HEBP9-
EP
specialized cakes, both classical demonstrates demonstrate plated desserts 12PD-IVj-18
and contemporary and other types understanding of competencies in 1.1. Portion and present
of desserts
E
the basic presenting desserts according to
concept and desserts product items, occasion
2. Commodity knowledge, underlying and enterprise standards
D

xxi
including quality indicators of theories in and procedures
specialized cakes and other types presenting
of desserts desserts 1.2. Plate and decorate
desserts in accordance
3. Culinary terms related to
C with enterprise standards
specialized cakes and other types and procedures
of desserts
O
4. Portion control and yield

5. Standard recipe specifications


of specialized cakes and other
types of desserts
PY

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6. Standard Operating Procedures
in preparing other types of
desserts

electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CONTENT PERFORMANCE LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES
TLE-HEBP9-
7. Planning, preparing and LO 2. Plan, prepare and 12PD-IVj-19
presenting trolley services present dessert buffet
8. Arranging and preparing selection or plating
variety of desserts
D 2.1 Plan and utilize dessert
buffet services according
to available facilities,
equipment and
customer/enterprise
requirements
EP

xxii
2.2 Prepare and arrange
E variety of desserts in
accordance with enterprise
standards and procedures
D
LO 3. Store and package TLE_HEBP9-
9. Temperature range in storing desserts 12PD-IVj-20
desserts 3.1 Store desserts in
C accordance with the
10. Packaging design required temperature and
techniques customers specifications.
11. Standards and procedures in
O
storing and packaging desserts 3.2 Package desserts in
accordance with
established standards and
procedures
PY

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter 1

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Overview

Baking is cooking by dry heat in an oven or oven-type

O
appliance. It is a method of cooking used in making breads,
cakes, pies, pastries, and biscuits which everybody enjoys
eating. Baking is an enjoyable activity which you can learn
C
either as a hobby or as an income-generating project.
D
This module will give you knowledge of the different
bakery products and provide you hands-on experience in
baking, from the basic biscuits to the more complex cookies,
E

muffins, and breads.


EP
D

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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Definition of Terms

Baking Terminologies

As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies that come across in the process.

Acid a substance having a sour or sharp flavor

Bake to cook food in a dry heat method inside an oven

PY
Batter a mixture of flours with liquids such as water, milk, or eggs
used to prepare various foods

Blend to combine ingredients and produce a homogenous mixture

O
Coat to cover with a thin layer of flour, sugar, nuts, batter, etc.

Contamination the state of being contaminated

Chill
C
to refrigerate, to reduce the temperature of food

Dough a soft, thick mass or mixture of dry ingredients (e.g., flour or


D
meal), and liquid (e.g., water) that is kneaded, shaped, and
baked into bread or pastry
E

Dust sprinkle the surface with flour to avoid mixture to stick to it

Egg wash consists of beaten eggs sometimes mixed with a liquid, usually
EP

water or milk, which is brushed onto the bread or pastry

Fermentation the process of converting sugar into alcohol to produce carbon


dioxide
D

Foaming to continuously beat egg white to incorporate air until it


becomes light and fluffy

Gluten a substance responsible for the elastic and sticky


characteristics of dough

Grease to brush pan with shortening

Knead to press, stretch, and fold the dough until gluten is developed

Line to put a grease proof paper on the baking pans or sheets

2
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Meringue a mixture used as a dessert or a topping made of beaten egg
whites and sugar until smooth, light and fluffy, usually added
with cream of tartar to make it stable

Mise En Place French term means put in place that includes assembling all
the necessary ingredients, equipment, and tools and serving
pieces needed to prepare food

Mix to combine ingredients in any way that make distribution of


ingredients evenly

Pre-heat to heat the oven prior to baking to achieve the required heat

PY
Punch down to deflate the dough to expel carbon dioxide produced during
the fermentation process to give it a second chance to rise

Scrape to remove sticky ingredients from the side of the mixing bowl

Stir in to add another ingredient into the mixture

O
Syrup a thick sticky solution of sugar and water
C
Whip to beat rapidly and continuously to aid incorporation of air as in
whipping egg whites to make meringue and cream

Work simplification performance of a task in the most efficient way possible


D
Yeast microorganisms that produce carbon dioxide gas when it
mixes with carbohydrates, causing the dough to rise
E
EP
D

3
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Pre-assessment

What do you already know?

Let us determine how much you already know about Bread and
Pastry Production. Take this test.

PY
Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.

1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
A. butter

O
B. compound lard
C. edible tallow
D. vegetables oil
C
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar
B. confectioners sugar
D
C. granulated sugar
D. refined sugar
E

3. What is the basic ingredient in baking that improves aroma, flavor, and
nutrition in baked products?
A. baking powder
EP

B. flour
C. shortening
D. sugar

4. Which of the ingredients is an example of a physical leavening agent?


D

A. air
B. baking powder
C. baking soda
D. yeast

5. Which kind of flour contains more gluten and less starch?


A. all-purpose flour
B. bread flour
C. cake flour
D. soft-flour

4
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
6. Which among the choices is a personal cleanliness practice in baking?
A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours
7. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
8. What is the best step to have better results in baking?
A. Measure ingredients accurately.

PY
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?
A. 3

O
B. 5
C. 10
D. 16 C
10. What is the proper way to measure flour accurately?
A. level off with the use of the tines of a fork
B. shakes the measuring cup before levelling
C. shovel the flour
D
D. sift it before measuring

11. Which of the following is the best substitute for sour milk?
E

A. 1 C sweet milk plus 1 tbsp. vinegar


B. 1 C sweet milk plus 1 tbsp. vinegar
EP

C. 2 C sweet milk plus tbsp. vinegar


D. 2/3 C sweet milk plus 1 tbsp. vinegar

12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
B. 1 C minus 2 tbsp. sifted all = purpose flour
D

C. 1 C plus 2 tbsp. sifted all = purpose flour


D. 1 C sifted all-purpose flour

13. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. batter
B. cream
C. crust
D. dough

5
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
14. It refers to the procedure of rubbing one or two ingredients against a bowl
with the tip of a wooden spoon or electric mixer.
A. beating
B. creaming
C. folding
D. stirring

15. Which of the following pastries refer to small, flat, and sweet cakes?
A. biscuits
B. cookies
C. muffins
D. pies

PY
16. Which among the following cookies needs freezing before it is cut into
desired shapes before baking?
A. cookie bar
B. pressed cookie
C. refrigerated cookie
D. rolled cookie

O
17. Which type of mixing technique is done only in baking bread?
A. blending
B. creaming
C
C. folding
D. kneading
D
18. It refers to the process of putting your product into containers for easy
distribution?
A. labeling
E

B. packaging
C. storing
D. wrapping
EP

19. It is one of the more innovative methods used in commercial food packaging.
A. canned package
B. chill packaging
C. foil packaging
D

D. freezing packaging

20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping

6
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS

EXPECTED OUTCOMES:

At the end of this Lesson, you should be able to:

LO 1. Prepare bakery products


LO 2. Decorate and present bakery products

PY
LO 3. Store bakery products

LO 1. Prepare bakery products

O
Select, measure, and weigh required ingredients according to recipe or
production requirements.

C
Prepare a variety of bakery products according to standard. Mixing
procedures/ formulation/ recipes and desired product characteristics
Use appropriate equipment according to required bakery products and
D
standard operating procedures.
Bake bakery products according to techniques and appropriate conditions
Select required oven temperature to bake goods in accordance with the
E

desired characteristics, standards recipe specifications.


EP

What do you need to know?


D

Read Lesson Information closely and find out how much you can
remember. Then do Self-check 1.1.1 to know how much you have
learned.

7
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information

Techniques in Measuring and Weighing Ingredients Used in Baking


It is important to measure the ingredients accurately to get standard products
and efficient use of materials. Different flour in different localities need varying
amounts of liquid and this should be considered in baking.
Keep a record of the quantity of flour used each time you bake to find out
which measurement produces the best result from the flour available in your area.
You will soon learn to judge the correct amount of liquid to add by the
consistency of the dough and the way it handles.

PY
A. Measurement of Dry and Liquid Ingredients

1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over

O
the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating , , and of the

B. Sugar
standard measuring cup.
C
a. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
D
b. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape. Level
off.
E

c. Sift confectioners sugar through a sieve to remove lumps. Spoon


lightly into measuring cup. Level off with spatula or any straight-
edged utensil. Do not shake the cup.
EP

C. Baking Powder, Soda, Salt and Spices


a. Fill measuring spoon with the desired ingredients. Level off with a
spatula or any straight-edged utensils. If baking powder has caked,
stir lightly before measuring.
D. Shortening
D

a. With the use of measuring cup


Have shortening at room temperature. Pack firmly into the
measuring cup, taking care not to have air pockets. Level off with a
spatula or any straight edged utensils. Use standard
measuring spoon for less than cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to cup level if cup of fat is
desired and add shortening enough to cause the water to rise up
to the 1 cup mark. To measure cup, fill with cold water up to
cup level and add shortening enough to raise the water up to the1
cup mark. Drain well.

8
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Liquid Ingredients
Water and Milk

1 cup butter = 1 cup margarine


1 oz baking chocolate (unsweetened) = 1 square

1 oz sweetened chocolate = cup cocoa + 1 to 2 tsp shortening

8 10 pcs graham crackers = 1 cup graham crumbs


4 oz bread = 3 cups soft crumbs

1 cup milk = cup evaporated milk cup water


1 cup cake flour = 1 cup all-purpose flour 2T + 2T cornstarch

PY
(both sifted before measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk +
1 T vinegar or lemon juice
1 cup whipping cream = cup whole milk + cup butter
1 whole egg = 2 egg yolks

O
1 cup molasses = 1 cup honey
C
A liquid measuring cup is best to use for liquid ingredients because it is clear
and see through. It also has a spout that makes pouring of liquids easy.
To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even
D
surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid
reaches the marker line for the desired amount.
E

3. Check your measurement. Bend down so that your eyes level with the marker
line. Look at the top of the liquid.
EP

Frequently Used Substitutions and Equivalents

Equivalent Weights and Measurement


Given Measurement Equivalents Abbreviations
1 gallon (gal.) 4 quarts gallon gal.
D

1 quart (qt.) 2 pints quart qt.


1 pint (pt.) 2 cups pint pt.
1 cup (c) 8 fluid ounces cup c.
cup 4 ounces tablespoon tbsp. or T
cup 2 ounces teaspoon tsp. or t
cup 1 fluid ounce fluid ounce fl. oz.
1 tablespoon 3 teaspoons ounce oz.
1 pound 16 ounces pound lb.
2.2 pounds 35.2 ounces gram g.
1 kilogram 1000 grams kilogram kg.

9
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.1

Something to do

Listed below are the ingredients for brownies.


2 oz. chocolate, melted 2 eggs, beaten
1/3 c butter 1 c butter

PY
1 c cake flour tsp vanilla
tsp salt 1 c nuts, chopped
tsp baking powder

A. Assume that you do not have a measuring cup. Give the required

O
measurement for every ingredient that is equivalent to the cup
measurement.
B. Give the substitute for every ingredients marked with bullet ()
C
D
Activity 1.1.1
E
EP

Demonstrate in class on the proper way of measuring ingredients for brownies.

Check the accuracy of your answers. Review the table of equivalents and
D

substitution of ingredients before submitting your work. Master the procedure in


measuring ingredients before proceeding to the actual demonstration. You will be
evaluated in this task on the basis of the following criteria:

Correctness of procedure - 40%


Accuracy of measurement - 40 %
Sanitation - 20 %
Total 100 %

10
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?

Read Lesson Information closely and then find how much you can
remember. Then do Self-Check 1.1.2 to see how much you have
learned.

Lesson Information

PY
Major Ingredients in Baking

I. FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or

O
other root crops. Flour is most commonly made from wheat and when the
word "flour" is used without qualification, it usually implies wheat flour.
However, flour also can be made from many other grasses and non-grain
C
plants, such as rye, barley, maize (corn), rice, potatoes, and other foods.
Wheat contains protein. When mixed with water, these proteins form as
gluten. The more protein a flour has, the stronger the gluten strength.
D
A. Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-14% protein content,
E

and has strongest gluten strength.


2. Bread flour has 12-14% protein content and is made from hard wheat
EP

flour. The high gluten content causes the bread to rise and gives its
shape and structure.
3. All-purpose flour has 10-11% protein content and is made from a blend of
hard and soft wheat flours, also called the General Purpose Flour or
family flour.
4. Soft flour is comparatively low in gluten and so results in a finer texture.
D

Soft flour is usually made into cake flour, which is the lowest in gluten
content, and pastry flour, which has slightly more gluten than cake flour.
5. Cake flour has 7-9% protein content and is made from soft wheat flour. It
is good for making cakes and cookies where a tender and delicate texture
is desired.

B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry

11
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry
location. The original paper packaging used for many types of flour is good
for long term storage as long as the package has not been opened. Once
opened, the shelf life decreases. Many types of flour are now marketed in
resealable plastic bags that increase shelf life.

D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity

PY
5. high absorption

II. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the
carbohydrate group of food. They are the simplest to digest among all
carbohydrates.

O
A. Types of Sugar
1. Regular granulated sugar or white sugar - also known as table sugar or
as refined sugar.
C
2. Confectioners sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch is
added.
D
3. Brown sugar - contains caramel, mineral matter and moisture. It also
contains a small amount of molasses. It comes in three colors.
E

B. Effects of Sugar in Baking


o increases dough development
o makes the color of the crust richer
EP

o improves the nutritive value, flavor and aroma of the product


o makes the bread more tender
o increase the volume of the loaf
o serves as food for the yeast
o contributes to moisture content of baked products, increasing its
D

storing quality
o acts as creaming agent

III. EGGS
Eggs are considered a complete protein, containing all the essential
amino acids humans use to build other proteins needed by the body. Both the
yolk and the egg white contain protein, so whole eggs or their separated
components may be used to set liquids.

They represent almost 50% of the total cost of any baked product,
thus considered the baking ingredient with the highest cost or expense.

12
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
A. Uses of Eggs in Baking
1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the
batter; and act as stabilizer in mixture that inherently wants to separate
into its two parts, like oil and water. They are very important in helping to
bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny
top. The egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.

PY
B. Composition of Egg
1. Mucin - protein which is found in egg whites and responsible for its gel
characteristic.
2. Ovalbumin - another protein found in egg whites which coagulates and
involve both in heat coagulation and whipping.

O
3. Lecithin- present in egg yolk which is responsible for its emulsifying
property. It is the portion of the egg yolk that causes spoilage when eggs
are stored at warm temperature.

IV. SHORTENING
C
Shortening is any fat, which, when added to flour mixtures increases
tenderness. This is done by preventing the sticking of gluten strands while
D
mixing so that gluten is shortened and makes the product tender.

A. Examples of Shortening
E

1. Oil made from plant products such as corn, cottonseeds, soybeans,


peanuts, and other sources. As a rule, you can substitute oil for melted
shortening. Among produced oils, corn oil and vegetable oils are
EP

commonly used in baking. Unless specified in the recipe, olive oil should
not be used in baking.
2. Butter made of fatty milk proteins. It contains 80-85 % fat; 10-15 %
water and 5% milk solids. When used in baking, it contributes flavor and
tenderness. Butter remains solid when refrigerated, but softens to a
D

spreadable consistency at room temperature, and melts to a thin liquid


consistency at 32-35C (90-95 F).
3. Margarine made from hydrogenated vegetable oil. It contains 80-85
percent fat, 10-15 percent water and 5 percent salt. The hydrogenation
process makes oil a solid.
4. 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.
5. 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, melt-in-your-mouth texture.

13
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
B. Uses of Shortening in Baking
1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.

V. LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the
presence of moisture, heat, and others, the leavening agent reacts to
produce gas (often carbon dioxide) that becomes trapped as bubbles within
the dough. When a dough or batter is baked, it "sets" and the holes left by the

PY
gas bubbles remain. This is what gives breads, cakes, and other baked
goods to rise and increase in volume.
A. Classification of Leavening Agents

1. Chemical Leaveners. Chemical leaveners are chemical mixtures or

O
compounds that release gases, usually carbon dioxide. Chemical
leaveners are used in quick breads and cakes, as well as cookies.
C
Examples of chemical leaveners is
a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium
Bicarbonate. It is a chemical salt with diverse practical uses. It is a
powerful leavener that readily reacts as soon as it comes in contact
D
with batter or dough.
b. Baking Powder is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid
E

salt which is a 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.
EP

2. Biological Leaveners. Yeast is a living organism, neither plant nor


animal. Yeasts belong to a separate kingdom in taxonomy, the fungus
kingdom. Leavening with yeast is a process based on fermentation, the
process of converting sugar to alcohol and to carbon dioxide.
D

Types of Yeast
Dry or granular
Compressed or cake type
Instant

VI. LIQUID INGREDIENTS


Liquid ingredients provide moisture to rehydrate and activate the
yeast and bring together the flour and any other dry ingredients to make the
dough. It also improves the formation of gluten strands during the kneading of
dough.

14
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The following are some types of the liquid ingredients used in baking:

A. Water
It is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrated. The right amount of water helps dissolve all
other ingredients in batter and in dough to form smooth, workable mixture. In
that way, water acts as a binding agent for any baked products.

B. Milk and Other Dairy Products


Milk and cream, like water, moisten dough and batters. Unlike water,
they add 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

PY
goods.

1. Types of Milk Used in Baking


fresh milk or whole milk
evaporated milk
condensed milk

O
skimmed milk
powder or dry milk C
2. Uses of Milk in Baking
increases nutritive value of baked products
enhances texture and increase softness of baked goods
acts as a strengthener when mixed with flour, because it helps in the
D
formation of gluten, which gives a baked item structure
provides moisture and tenderness to baked goods
enhances flavor
E

extends the shelf life of a cake


boosts crust color
EP

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
D

quantity, but contribute to the enhancement of flavor and texture of the baked
products. These are the ingredients that add distinction and character to baked
goods.
1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa

15
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate

Self-check 1.1.2

PY
Give what is asked for in the following.
A. Six major ingredients in baking.
B. Minor ingredients used in baking (4)
C. Effects of sugar in baking (5)

O
Activity 1.1.2
C
D

Something to do
E

1. Have a tasting exercise. Taste a pan de sal, hotcake,


EP

and siopao. Identify the ingredients used for each item.


Write your answers in your notebook.

2. Prepare a basic recipe of griddle bread. Divide the mixture


into four cups: to the first cup, add vanilla; to the second
cup, add lemon; to the third cup, add cinnamon; and leave
D

the fourth cup plain.

Evaluate your product according to texture, flavor, and


smell. Which bread has the best texture, flavor, and smell?

Use the following criteria:


Correctness of procedure------ 40 %
Accuracy of measurement----- 40 %
Sanitation -------------------------- 20 %
TOTAL 100 %

16
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?

Read Lesson Information closely and then find out how much you
can remember. Then do Self-check 1.1.3 to know how much you
have learned.

Lesson Information

PY
SANITATION

Sanitation means keeping bacteria down to a small number as possible

O
through personal hygiene and proper food handling. It also means keeping the food
at the appropriate temperature so bacteria already present do not have a chance to
multiply.
C
Sanitary measures include personal hygiene, keeping food, equipment and
the work area clean. Unsanitary practices and improper handling of food may result
to food contamination or infection, poisoning and death.
D
Workers Personal Hygiene
E

Remove jewelries and accessories before starting to work.


Hands should be clean and nails cut short.
EP

Use the appropriate work outfit. People who work in the kitchen should wear
suitable, clean and freshly ironed aprons. Aprons protect the body from burns
and scalds and from food stain. Headbands are used to prevent loose hair
from dropping into the food and also absorb sweat on head.
Keep sick persons out of the kitchen.
D

Facilities

Sanitize all laboratory equipment, tools and utensils thoroughly before and
after use.
Air dry all equipment, tools and utensils to avoid build up of dust and rust
corrosion.
Dispose of garbage properly everyday so as not to invite rodents and insects.

17
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Practical Ways of Keeping Food Clean

Food should be handled with clean hands.


Avoid sneezing and coughing when handling food.
Utensils that fall on the floor should be washed well before using them again.
Store food supplies in a clean, dry place to maintain its freshness.
Clean cans, bottles and bags containing ingredients before opening.
Keep dry and liquid ingredients in a sealed container. Check for its safety
from time to time.
Separate fresh vegetables from old ones before storing.
Keep food at a suitable temperature. Bacteria multiply fastest between 15C
and 52C (60F and 125F). Keep hot food hot until served. "Hot" means

PY
above 60C (140F), where bacteria can no longer grow. Keep cold food cold
until served. "Cold" means below 4C (40F), at refrigerator temperature or
below.

Keeping the Work Laboratory Area Clean



O
Keep the floor area clean and free from waste, water and grease.


C
Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
Check and clean the dishwashing area whenever needed.
Clean the tables after using them.
D
Safety Precautions in the Kitchen

Observance of safety precautions promote work efficiency and prevent


E

accidents. Occasionally, accidents do happen. It is important that you keep calm so


you can take proper actions. Accidents are caused either by people themselves or by
EP

hazardous environment or defective equipment.

Factors that Contribute to Successful Baking

Baking requires accuracy. Any deviation from the measurement, procedure,


and type of ingredient may greatly affect the baked products. Beginners in baking
D

should observe the correct practices in preparation to achieve the desired results.

The Use of Quality Ingredients

Always use high quality dry and liquid ingredients, minor baking ingredients,
shortening and fresh eggs. Use ingredients indicated in the recipe. Refrain from
substituting ingredients.

18
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The Use of Appropriate Tools and Utensils

Utilize standard measuring cups, glass and spoons for best results. Mixing
bowls should be large enough to allow proper mixing of ingredients to produce dough
and batter. Use a pastry blender or two knives when cutting shortening into flour.

Appropriate use of tools and utensils promote work efficiency and


effectiveness.

Following Correct Procedures

Study and follow the recipe accurately. It is important to understand the


recipe first then to assemble all the needed ingredients, tools and utensils

PY
before starting to bake. Follow the step-by-step procedure accurately.
Pre-heat the oven. If a thermostat is defective or not available use an oven
thermometer to check the baking temperature.
Measure ingredients accurately. Do not change the specified amount of

O
ingredients. Any change in the amount of ingredients may result in failure to
achieve the desired effect or expected consistency of the mixture.
Observe correct hand and mixing techniques. Wrong mixing techniques such
C
as over-mixing, under-mixing, under-beating, or overbeating of eggs, and
insufficient creaming will result in poorly baked goods.
Make use of the type of pan specified in the recipe. Measure its length, width,
and inside depth. Find out in the recipe if the pan(s) should or should not be
D
greased or lined with wax paper.
Follow the specified baking time and temperature stated in the recipe. Place
E

the baking pan at the center of the oven and avoid opening the oven door
until baking is done.
EP

Self-check 1.1.3
D

Arrange the following procedures in baking. Use A for the first step, B for
second and so on. Write your answer in your test notebook.

______1. Pre-heat the oven.


______2. Follow the specified baking time and temperature.
______3. Make use of the type of pan specified in the recipe.
______4. Observe correct hand and mixing techniques.
______5. Study and follow the recipe accurately.
______6. Measure ingredients accurately.

19
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Activity 1.1.3

Something to Do
Field Trip to a Bake Shop

In a field trip to a baking shop, observe the following:


1. How do the bakers work?
2. Do they practice cleanliness and sanitation?
3. Write a narrative report of your observation.
4. You will present your output in class. You will be rated on the following criteria:

PY
CRITERIA 4 3 2 1
Clarity Exceptionally Generally clear Lacks clarity Unclear cannot
clear and easy and quite easy and difficult to be understand
to understand to understand understand

O
Comprehensiveness Thorough and Substantial Partial or not Misunderstanding
comprehensive Explanation comprehensive or serious
explanation Explanation misconception on
the explanation
Relevance Highly relevant
C
Generally Somewhat Irrelevant
relevant relevant
E D

What do you need to know?


EP

Read Lesson Information closely and find out how much you can
remember. Then do the Self-check 1.1.4 to know how much you have
D

learned.

20
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information

Baking Tools, Utensils and Equipment in Making Bread,


Cookies, Muffins and Biscuits

Baking is a sophisticated method of cooking food. It requires special tools


and equipment in order to bring out the best results.

To prepare for baking, familiarize yourself with the following baking tools,
utensils and equipment classified according to their use.

PY
MEASURING UTENSILS

LIQUID-MEASURING CUP - a
transparent cup calibrated to indicate

O
the amount of liquid.
C
DRY-MEASURING CUP - is a set of
marked cups used to measure dry
D
ingredients such as flour and sugar.
They are either made of plastic,
aluminum, or stainless steel.
E
EP

MEASURING SPOONS - a set of


spoons used to measure small
amounts of ingredients.
D

DIETETIC SCALE - is an instrument


used to measure the weight of the
items or ingredients.

21
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
MIXING, BLENDING, and CUTTING UTENSILS

DOUGH CUTTER - a tool with a sharp


edge used to cut dough.

FLOUR SIFTER - used in sifting


coarse or dry ingredients such as flour

PY
and sugar.

O
ELECTRIC MIXER - a motor powered
device used to stir and blend mixtures
used in baking.
C
E D
EP

Grater - tool used to grate food into


finer form.
D

MIXING BOWL - a hollow dish where


ingredients for baking are mixed.

22
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
ROLLING PIN - a solid elongated
wood with handles at both ends that is
used to flatten dough or pastry.

ROTARY EGG BEATER - a hand-


held device for beating eggs, cream,

PY
and other liquids.

O
RUBBER SCRAPER - a tool used, for
mixing and scraping mixture on the
side of a bowl.
C
D

SPATULA - a flat, thin and blunt metal


E

used for leveling-off dry ingredients


and spreading icing and frosting on
EP

cakes.

WOODEN SPOON - a tool used for


D

mixing and stirring flour mixtures.

23
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
BAKING UTENSILS

OVEN - an equipment used for


baking, heating, or drying foods

BAKING PAN- an aluminum or


tempered glass dish, rectangular or

PY
square in form used for baking cakes

MUFFIN PAN - an aluminum


rectangular or square pan with hallow

O
rounded
C
D
COOKIE or BAKING SHEET - is a
flat aluminum sheet used for baking
E

cookies
EP
D

Self-Check 1.1.4

Something to do
1. Your teacher will put a number on each of the baking tools, utensils and
equipment. Your task is to identify and classify them.
2. Select one tool and/or equipment. Demonstrate in class its proper use and
care.

24
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Rubrics for scoring
Point
5 Observed the proper way of demonstrating proper use of tool and
equipment with no mistake.
4 Observed the proper way of demonstrating proper use of tool and
equipment with 1 mistake.
3 Observed the proper way of demonstrating proper use of tool and
equipment with 2 mistakes.
2 Observed the proper way of demonstrating proper use of tool and
equipment with 3 mistakes.
1 Observed the proper way of demonstrating proper use of tool and
equipment with 4 mistakes.

PY
What do you need to know?

O
C
Read Lesson Information closely and find out how much can you
remember. Then do Self-check 1.1.5 to know how much you have
D
learned.
E

Lesson Information
EP

Types, Kinds and Classification of Bakery Products

Preparing bakery products requires no trick but adequate mastery of the


D

processes in baking. This module will provide you hands-on experience in baking.
Baking has become not just a favorite past time or hobby but a highly profitable
business.
Bread is one of the most popular and best sold baked products, not only in our
country but in other countries as well. Many countries have bread as their staple
food.
There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining good quality that popular bakeries or
bread houses keep their customers.

25
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
The quality of bread is affected by the type of ingredients used, the manner the
dough is mixed or prepared, and the temperature maintained during baking.

Kinds of Dough in Baking Bread


Dough used in baking bread is classified into two:
Lean dough. The Basic ingredients for bread which include flour, yeast, salts,
a little sugar, and shortening make up the lean dough. This dough is made up
into Pan de sal, Pan Amerikano, French bread, and other crusty bread
varieties.
Rich dough. Aside from the basic ingredients for bread, rich dough has butter,
nuts, fruits, eggs, and condiments. Milk is often used, too. Rich dough also
uses more sugar. This dough is used in making rolls, coffee cakes, and the

PY
sweet bread varieties.

Methods of Mixing Dough


Straight method - This method combines all the ingredients together at one time to

O
make the dough. The dough is kneaded and set aside to rise.
Sponge and dough method - This method mixes part of the liquid, flour, and all of
the yeast to make a soft mixture which is set aside to rise until bubbly. Then,
C
the remaining ingredients are added and the mixture is treated as straight
dough.
D
Bread products can also be prepared using batter instead of dough. Preparation of
this type of bread is faster since there is no dough to knead and shape. However, the
texture of the finished product is not as fine as that of kneaded dough.
E

Characteristics of a Well-Made Bread


EP

Bread of high quality is characterized by the following:


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 a silken sheen.
D

4. It does not crumble easily.


5. It has a sweet and nutty odor, not sour.

Cookies
Cookies are always popular. They are really little cakes, flat, sweet and
small. They can be made in a variety of shapes and flavors, and can be served in
just as many different ways.

26
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Kinds of Cookies
Drop cookies - are irregular and unevenly shaped. They are made simply by
dropping the cookie batter from a teaspoon to a baking sheet to get the popular
tongue-shaped cookies.
Rolled cookies - are made from dough which have been rolled out and cut with
cutters to form shapes that fit special occasions such as Christmas, Valentines
Day and Easter.
Pressed or Bagged Cookies are made with more butter which makes the
finished product richer in taste than the other types of cookies. They are made by
pressing the mixture out of a cookie presser or pastry tube onto the baking sheet,
and at the same time forming it into varied shapes like rings or ribbons.
Cookie bar- this type of cookie is cut into bars after baking. They are usually

PY
small and square in shape.
Refrigerated cookies this type of cookie is frozen and cut into desired shapes
before baking.

O
Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are
as follows:
C
Creaming - Rubbing one or two ingredients in a bowl with the help of a
wooden spoon or electric mixer to make a soft fluffy mixture. The creamed
D
mixture should have both smooth and grainy particles.
Cutting in - Mixing fat and flour with the use of a pastry blender or two knives
in a scissor-like manner. This method cuts fat into small pieces, coating them
E

with flour to form coarse, granular mixtures for pastries and biscuits.
Folding - This is working with two ingredients very gently to retain air in the
EP

mixture. It often involves one delicately textured ingredient such as beaten


egg white or whipped cream, which would be reduced to nothing if handled
crudely, and a batter type mix.
Cut and Fold - A combination of two motions cutting vertically through the
mixture and turning over and over by gliding the spoon or rubber scraper
D

across the bottom of the mixing bowl at each turn.


Beating - It is done to incorporate air in a mixture by mechanical agitation. It
could be done with the aid of special gadgets like wire whips, egg beaters or
electric food mixers or with a fork.
Stirring It is often done with a wooden spoon, rotating it through a mixture
as long as necessary usually until the ingredients are combined.
Whipping It is a process of beating eggs and cream to fill them with air and
make them thick and fluffy.

27
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Sifting It is the process of separating coarse particles in the ingredients by
passing through a sieve. Air is incorporated through this method.

Muffin
Muffins are simple cup breads leavened and are considered a member of
the quick bread family. A variety of quick loaf breads and coffee cakes can be
derived from the basic muffin recipe.

Outside Characteristics of Muffin and Quick Breads


Shape: Uniform; well-rounded top; free from peaks; no cracks.
Size: Uniform; large in proportion to weight.
Color: Uniform golden brown.

PY
Crust: Tender; pebbled or slightly rough; shiny

Inside Characteristics of Muffin and Quick Breads


Color: Creamy white or slightly yellow; free from streaks.

O
Grain: Round, even cells; free from tunnels.
Texture: Tender; moist; light.
Flavor: Pleasing; well-blended with no bitterness.
C
Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting
D
leaveners which make preparation time shorter than any yeast leavened bread.

Two Ways to Make Biscuits:


E

Using solid fats


Solid fats are cut into the flour with a fork, a pair of knives or a pastry
EP

blender until it coats the flour and is fairly crumbly and mealy.
Liquid is added to make a soft dough and then the mixture is rapidly but
lightly kneaded to evenly distribute the mixture and sufficiently develop the gluten
for flaky product.
Using liquid shortening or Wet to Dry Method
D

Liquid shortening or oil is added to the liquid ingredients and mixed with the dry
ingredients to make soft dough. It is kneaded rapidly but lightly and treated like
the solid fat dough.

Outside Characteristics of Biscuits


Shape: Uniform; straight sides and level tops on rolled biscuits
Size: Uniform; twice the size of unbaked biscuits
Color: Uniform golden brown tops and bottomssides lighter; free from
yellow or brown
Crust: Tender; moderately smooth; free form excess flour

28
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Inside Characteristics of Biscuits

Color: Creamy white; free from yellow or brown spots.


Grain: Flaky, pulling off in thin sheets; medium fine, even cells.
Texture: Tender; slightly moist; light.
Flavor: Pleasing, well-blended with no bitterness.

NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They
will not be as flaky.

PY
Self-Check 1.1.5

O
RECOGNIZE ME?
Below are statements describing the different mixing techniques used in
C
producing bakery products. Choose the correct word/term from the box and
write your answer in your test notebook.
D
Creaming Cutting-in Stirring
Beating Whipping Sifting
E

Folding Cut and Fold


EP

_______________ 1. Separating coarse particles in the ingredients by


passing through a sieve.
_______________ 2. Rubbing one or two ingredients in a bowl with the tip
D

of a wooden spoon or electric mixer.


_______________ 3. Mixing fat and flour using a pastry blender or two
knives in a scissors-like manner.
_______________ 4. Working with two ingredients very gently to retain air
in the mixture.
_______________ 5. Beating egg and creaming to fill with air and make
them thick and fluffy.

29
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?

Read Lesson Information and find out how much you can remember.
Then do the Self-Check 1.1.6 to know how much you have learned.

Lesson Information

PY
Below is the table which indicates the type of baking products with corresponding
oven temperature and baking time.
Types of Product Oven Temperature Baking Time

O
BREADS
Biscuits 425F to 450F 10 to 15 min
Corn bread 400F to 425F 30 to 40 min
Muffins
Quick loaf breads
C
400F to 425F
350F to 375F
20 to 25 min
1 to 1 hr
Yeast bread 400F 30 to 40 min
COOKIES
D
Drop 350F to 400F 8 to 15 min
Rolled 375F 8 to 10 min
E
EP

Activity 1.1.4
D

The succeeding pages provide recipes for the different types of bakery
products. Divide the class into five groups. Choose a recipe to follow. Each group
should be assigned to bake a particular type of bread, cookies, muffin & biscuits.
No two groups should do the same recipe. There are enough recipes for all the
groups.

30
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Suggested projects
DINNER ROLL
Ingredients
Mixture 1
1 cup bread flour
1
8 bar butter (softened)
Mixture 2
3 tablespoon sugar
tablespoon yeast

Mixture 3
cup beaten egg

PY
1
8 tsp iodized salt

Mixture 4
Egg wash

O
PROCEDURE:
1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the
C
sugar and yeast. Rub the dry ingredients with your hands until all ingredients
were distributed equally.

2. Beat egg and combine to water and salt.


D
3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20
E

minutes.

4. When the dough is already smooth and elastic and blisters are showing, form
EP

a ball and set aside for 20-25 minutes or until it doubles in size.

5. Punch the dough. Flatten and weigh for 45 grams or make it to 7 pieces.
D

6. Arrange in baking sheet and set aside for 30 minutes or until it increases its
size.

7. Bake for 10-15 minutes in 375F.

31
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PAN DE SAL

INGREDIENTS:

1 k bread flour
1 tbsp. instant yeast
cup lukewarm water
200 g brown sugar
2 tbsp.oil
2 tsp rock salt
1 tsp vanilla
150 grams lard

PY
2 cups water

PROCEDURE:

1. Dissolve yeast in cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to

O
stand for 8-10 minutes.

2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved. Set
aside.
C
3. In a separate bowl, place bread flour and make a well at the center and then
D
add yeast mixture, and follow the liquid mixture. Mix thoroughly.

4. Transfer dough on a floured board and start kneading. Continue kneading


E

until dough is smooth. (Approximately 25 minutes).


EP

5. Shape into smooth ball and grease all sides with lard. Place in slightly
greased bowl. Cover with damp clean cloth. Allow to rise until double in size,
approximately 1 hours, then punch down dough.

6. Cut dough into two, then roll each half into a round log about 30 cm x 2 cm.
D

7. Cut into 12 equal pieces. Dredge with bread crumbs.

8. Place on greased baking sheets with one side of each piece facing up, about
2 cm apart. Let it rise until double its size. Bake in a pre-heated oven at
350F for 15-20 minutes.

32
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CINNAMON ROLL

Ingredients

1 TB yeast
1 tsp sugar
cup water
2 cups milk
3 TB butter
cup sugar
1 tsp salt
tsp vanilla

PY
3 cups all-purpose flour

Filling

cup softened butter

O
cup brown sugar
2 tsp cinnamon
cup chopped cashew nuts
cup raisins
C
Greasing mixture on pan
D
cup maple syrup, optional
cup brown sugar
E

cup white sugar


cup butter
EP

Procedure:

1. Mix together yeast, sugar, water and milk. Cover for 5 minutes.

2. Add in butter, sugar, salt, vanilla and flour. Let it rise for 25 minutes.
D

3. Roll on floured table.

4. Spread filling, roll and cut to 1 thick.

5. Place on greased pans and let it rise for 30 minutes.

6. Preheat 350F, bake for 20 minutes.

33
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
SPANISH BREAD/PAN DE COCO/CHEESE BREAD

Ingredients

1 k bread flour 2 tbsp.oil


2 tbsp. instant yeast 2 tsp rock salt
cup lukewarm water 1 tsp vanilla
2 cups water 75 grams lard
100 grams brown sugar

SPANISH BREAD FILLING

PY
Ingredients

bar butter
1
3 cup brown sugar
c bread crumbs

O
t vanilla

Mix and cook together.


C
PAN DE COCO FILLING

Ingredients
D
1 pc young coconut (grated)

E

1 cup brown sugar


1 tsp vanilla
EP

Mix and cook together.

CHEESE BREAD TOPPINGS


D

Ingredients

cup butter
1 cup powdered milk

Cut in butter and milk then add sugar.

Procedure

1. Prepare the desired filling and/or topping. Set aside.

34
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Dissolve yeast in cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow
to stand for 8-10 minutes.

3. Combine water, oil, salt and sugar. Stir until salt and sugar is dissolved. Set
aside.

4. In a separate bowl, place bread flour and make a well at the center. Then add
yeast mixture, follow by the liquid mixture. Mix thoroughly.

5. Transfer dough on a floured board and start kneading. Continue kneading


until dough is smooth. (Approximately 20-25 minutes)

PY
6. Shape into smooth ball and grease all sides with lard. Place in slightly
grease bowl. Cover with damp clean cloth. Allow to rise until double in size
approximately 1 hours. Then punch down dough.

O
7. Shape and add fillings and/or topping

8. Arrange in grease cookie sheet.


C
9. Allow to rise for the second time until double in size.

10. Bake until done (10-15 min at 350F).


E D

CHOCOLATE CHIP COOKIES


EP

Ingredients

118 cup flour


tsp baking soda
tsp salt
D

cup shortening
cup sugar
1 egg, beaten
1 tsp vanilla
pound semi-sweet chocolate or chocolate chips

Procedure

1. Sift flour, baking soda and salt together.


2. Cream shortening, brown sugar and granulated sugar together.

35
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Add egg and vanilla. Beat thoroughly.

4. Add sifted dry ingredients.

5. Fold in chocolate / chocolate chips cut into small pieces.

6. Drop from teaspoon onto greased cookie sheet.

7. Bake in moderate oven (350F) about 10 minutes. Make 50 cookies.

PY
BUTTERMILK NUT BREAD

O
Ingredients

2 eggs, well beaten


1 cups brown sugar
C
3 cups sifted flour
2 tsp baking soda

D
tsp salt
2 cups butter milk
1 cup chopped nuts
E

Procedure
EP

1. Beat eggs, add sugar and mix well.

2. Sift flour, baking soda and salt together. Alternately add buttermilk and egg
mixture to dry mixture.
D

3. Add nuts. Pour into 2 greased loaf pans.

4. Bake in slow oven (325F) 1 hour. Makes 2 (8 x 4 inch) loaves.

36
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
CHEESE BISCUITS

Ingredients:

2 cup all-purpose flour


1 Tbsp baking powder
5 Tbsp butter or margarine
cup grated cheddar cheese
1 egg, beaten

Procedure

PY
1. Sift flour and baking powder together.

2. Cut in butter until mixture resembles cornmeal.

O
3. Add cheese and milk to form soft dough.

4. Turn dough out on a lightly floured board and knead for 30 seconds.
C
5. Roll the dough out inch thick, and with a biscuit cutter cut out rounds.

6. Put half of the rounds on a baking sheet and top each with grated cheese.
D

7. Brush the biscuits with the lightly beaten egg.


E

8. Bake in a hot oven (375F) for 15 minutes or until they are golden.
EP

BANANA MUFFIN

Ingredients
D

1 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
tsp salt
3 large bananas, mashed
cup white sugar
1 egg
1
3 cup butter, melted

37
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure

1. Pre heat oven to 350F. Coat muffin pans with non-stick or use paper liner.
Sift together the flour, baking powder, baking soda, and salt. Set aside.

2. Combine bananas, sugar, egg, and melted butter in a large mixing bowl. Fold
in flour mixture, and mix until smooth. Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large
muffins for 25 to 30 minutes. Muffin will spring back when lightly topped.

STANDARD SCORE SHEET for BREAD/ MUFFIN

PY
Rate your product using this Score Sheet.
Very
Characteristics Excellent Good Good Fair Poor
5 4 3 2 1
External Characteristics

O
1. Shape: well-proportioned;
Symmetrical; rounded top
2. Size: large but not airy;
proportional to weight
C
3. Color: even, rich golden brown
4. Crust: tender; crisp; even
D
thickness; free from cracks
Internal Characteristics
1. Color: creamy white; free from
E

streaks
2. Grain: fine; thin-walled cells,
EP

evenly distributed
3. Texture: tender; soft; slightly
moist
4. Flavor: wheaty sweet
Comments:
D

38
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
HONEY RAISIN BARS

Ingredients
cup shortening
cup sugar
cup honey
1 egg
1 cup cereal flakes
1 cup cake flour
1 tsp baking powder
tsp baking soda
tsp salt
cup milk

PY
1 cup seedless raisins

Procedure
1. Blend shortening, sugar, and honey thoroughly.

O
2. Add egg and beat well.

3. Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and add to
C
shortening mixture alternately with milk.

4. Stir in raisins.
D
5. Spread batter inch thick in well-greased 10 x 15 inch pan.
E

6. Bake 15 to 20 minutes at 350F.


EP

7. Cool and cut into 35 2-inch squares.

CARAMEL SUGAR COOKIES

Ingredients
D

1 cup shortening
1 c sugar
c brown sugar
3 eggs, beaten
2 t vanilla
3 c cake flour
c brown sugar
1 t salts
baking soda
brown sugar

39
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure
1. Cream shortening.

2. Add sugar and brown sugar a little at a time and cream well.

3. Add beaten eggs and vanilla. Mix.

4. Sift flour, salt and baking soda together and combine with mixture. Chill.

5. Roll out inch thick.

6. Sprinkle with brown sugar.

PY
7. Bake in a moderate oven (350F) for 15 minutes. Makes about 9 cookies.

O
CHOCOLATE REFRIGERATOR COOKIES

Ingredients
1 cup shortening
C
1 cup sugar
1 egg, beaten
2 Tbsp milk
D
2 tsp vanilla
3 cup cake flour
3 tsp baking powder
E

tsp salt
3 ounces chocolate
EP

Procedure
1. Cream shortening and sugar together.

2. Beat egg and combine with milk and vanilla.


D

3. Sift dry ingredients together.

4. Add melted chocolate to creamed mixture. Alternately add the dry and liquid
ingredients.

5. Work until a smooth dough is formed.

6. Mold into a roll 2 inches in diameter and roll in waxed paper.

7. Chill until firm.

8. Slice inch thick and bake at 350F for 12 minutes. Make 150 cookies.

40
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PINEAPPLE-NUT COOKIES

Ingredients
cup shortening
cup brown sugar
cup sugar
1 egg, beaten
2 cup cake flour
1 tsp baking powder
tsp baking soda
tsp salt
cup crushed pineapple
2/3 cup chopped nuts

PY
1 tbsp lemon juice

Procedure
1. Cream shortening and both sugars together. Add egg and beat well.

O
2. Sift dry ingredients together and add with well-drained pineapple, nuts and
lemon juice. C
3. Drop from a teaspoon or shape with a cookie press onto a well-greased
cookie sheet.

4. Bake 15 to 20 minutes at 375F. Makes 48, 2 inch cookies.


E D

Standard Score Sheet for Cookies

Excel Very
Good Fair Poor
EP

Characteristics -lent Good


5 4 3 2 1
External Characteristics
REFRI-
DROP BAR GERATOR
ROLLED MOLDED
Size and Shape:
D

Fairly
Uniform, Uniform, Retains
uniform, Uniform,
will hold thin shape of
mound thin slices.
shape. slices. cutter
shape.
Color:
Lightly Lightly Lightly Lightly Lightly
browned browned browned browned browned

41
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Excel Very
-lent Good
Good Fair Poor
Characteristics
5 4 3 2 1
Internal Characteristics
Texture:
Crisp, thin,
Slightly
Slightly Crisp, Crisp, slightly moist
moist,
moist tender tender if thick,
tender
tender
Flavor:
Pleasing, Pleasing, Pleasing, Pleasing, Pleasing, no
no off no off no off no off off flavor,
flavor, rich flavor, rich flavor, rich flavor, rich rich

PY
Comments:

Activity 1.1.5

O
C
Something to do
Make an album of different bakery products with their corresponding picture and
D
recipe. Your output will be rated using the rubrics below:

SCORE CRITERIA
E

Artistically and creatively done with full illustrations and pictures of the
5
recipe
EP

Artistically and creatively done with some illustrations and pictures of


4
the recipe
3 Properly done with some illustrations and pictures of recipe

2 Properly done with few illustrations and pictures of recipe


D

1 Done untidy with few illustrations and pictures of recipe

Now you are ready to go on with the procedures on how to decorate


and present bakery products!

42
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 2: Decorate and present bakery products

Prepare a variety of fillings and coating/icing, glazes and decorations for


bakery products according to standard recipes, enterprise standards and/or
customer preferences.
Fill and decorate bakery products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences.
Finish bakery products according to desired product characteristics.
Present baked bakery products according to established standards and
procedures

PY
What do you need to know?

O
Read Lesson Information closely and find out how much you can
C
remember. Then do Self-Check 2.2.1 to know how much you have
learned.
D
Lesson Information
E

Decorate and Present Bakery Products


EP

Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked
products. Bakers work in a number of different environments from bakeries,
patisseries, and cake shops to hotels, restaurants, cafeterias, and factories, or as
part of bakery development for supermarkets or even in a cruise ship.
D

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)

43
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Commonly Used Frostings or Icings, Fillings, and Glazes

BOILED ICING

Ingredients
1 cup sugar
tsp cream of tartar or 1 tbsp. white corn syrup
18 tsp salt
cup water
2 egg whites
1 tsp vanilla

Procedure

PY
1. Put egg whites, sugar, water and syrup on top of double boiler.
2. Beat until mixed well.
3. Place over rapidly boiling water.
4. Beat constantly with electric mixer or electric beater 7 minutes or until it will

O
stand or peaks when beater is raised.
5. Remove from heat. Add vanilla. Beat.
6. Fills and frosts a 2-layer cake, 8 or 9 inches.

Types of Icing, Filling and Glazes


C
Types of Icing Procedure Best Used for Storage
D
Coloring
Butter and milk are beaten Used as frosting and Icing can be
American
together, and then filling. It is also used refrigerated
Butter Cream/
E

confectioners sugar is for decorations or frozen in


Confectioners
added. Flavor the mixture including roses, drop an airtight
Sugar Icing
with extracts and flowers, sweet peas container for
EP

chocolate. and figure piping. week.


Butter Cream It uses egg yolks and is Filling and frosting. Needs
French made the way as Italian refrigeration.
meringue.
Both use of egg white but Frosting and filling. Needs
D

differences are how they refrigeration


are made. Italian- Hot
sugar syrup is added to
Butter Cream already whipped egg
Meringue whites. Swiss- The whites
Italian and and sugar are mixed
Swiss together over heat and
whipped. And then, cooled
before the butter and
flavoring are added. This
type is the simplest.

44
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Types of Icing Procedure Best Used for Storage
Coloring
Made from stiff American Covering cookies. Same as
Butter Cream
butter cream. Dough-like Can be tinted. American
Rolled
consistency that is rolled Butter cream
out applied to cake.
Glazes
Can purchase ready- Used as a filling Refrigerate
made: stir it to soften, or alone or in after
Jams and heat with amount of liquid combination with opening. Is
Jellies if its too thick, and strain other fillings such as not

PY
to remove the seeds. butter cream. perishable if
used as a
filling
Heavy paste of egg whites Used in general Does not
and confectioners sugar piping or delicate need
beaten with a little vinegar work. Decorating refrigeration

O
Royal Icing
or lemon juice. Can be cookies and bread Air dried
made in different houses. Tints to decorations
consistencies. pastel to dark colors. last for
C months.
Whipped Beaten with sugar. Can be Can be used as a Must remain
cream flavored. Stabilized for filling and frosting. refrigerated.
Creamy, longer life with gelatin. Can be piped to
D
delicate form soft
sweetness, decorations. Tints in
Perishable pastel colors
E
EP

Self-Check 1.2.1
D

Something To Do
Read the statement carefully and write the correct word that describes each
statement. Write your answer in your test notebook.
__________1. The most important ingredient in all types of frosting
__________2. Made by warming egg whites, sugar, and water, and beaten until
fluffy and glossy
__________3. A French term which means rich and very chocolate
__________4. Made from beating egg whites and sugar
__________5. Sticky icing that dries a hard finish and is purely white

45
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?

Read Lesson Information closely and find how you can remember.
Then do Self-Check 2.2.2 to know how much you have learned.

Lesson Information

PY
Decoration is the final part of the production of any product.
Some need no further additions; some are added before the baking begins.
(www.wascatourism.com/...ITG_Prepare_&produce_cakes_&_pastries)

O
C
E D
EP

Ways to Present and Display Bakery Products:

Trays - After taking from the oven, product is placed onto cooling wires,
decorated and then placed on trays or platters.
D

Cellophane Bags - Bags are clear and transparent. Product is placed inside
the bags to protect from outside contamination and to slow the staling
process. Staling is caused by air passing through product and removing
moisture. Then moisture evaporates from surface.

Boxes - Product might be placed into boxes and displayed for sale, lots of 6
or 12. Some boxes might have see through lids.

Doilies - Some larger product might be placed on a doily and displayed


individually. The role of the doily is to have a barrier under product and
protect from surface contamination.

46
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Labels - Packaged products will have labels showing ingredients, name of
manufacturer and other legal requirements. They make good advertising.

Glass Vase - Used to graciously decorate a tray of cookies.

PY
For the vase filling, cut three lemons into small and thick slices. Set whole

O
lemons in the glass vase. Now, assemble lemon slices between the glass vase
and the whole lemons. Repeat this step until the glass vase is completed. Fill the
glass vase with water. Now, lay a plate on the top of the glass with waxed paper
C
and fill with eye-catching spring cookies.

Jar - This is one of the easiest ways to add a twist on cookie presentation.
D
Fill a jar with colorful spring cookies. Make sure that the jar is big enough to fit
about 15 or 20 cookies. Once the jar is filled, you can decorate a spring-themed
covering for the lid of the jar. To do the covering, make a circle on a paper using
E

a round plate. Then, glue the circle onto a piece of colorful fabric. Green, yellow
and red are great colors for spring. Cut out the circle with sewing scissors. Lastly,
EP

wrap the piece of fabric on the jar rim with twine.

How to Present Cookies for a Garden Party, April 16, 2013 retrieved from
blog.cookiesbydesign.com/how-to-present-cookies-for-a-garden-party/
D

47
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.2.2

THICK and PAIR

In 3-5 sentences, answer the following questions. Discuss your answer with
your seatmate.

PY
1. How do we present and decorate bakery products?

2. Why is it important to decorate finished baked products?

O
Your answer will be rated using the rubrics below.

CRITERIA 4 3 2 1

Exceptionally clear
C
Generally clear Lacks clarity and Unclear;
Clarity and easy to and quite easy difficult to cannot
understand to understand understand understand
D
Comprehen- Thorough and Substantial Partial or not Misundersta
siveness comprehensive Explanation comprehensive nding
E

explanation Explanation or serious


misconcep-
tion on the
EP

explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant
D

Activity 1.2.1

Decorate and present bakery products attractively using suitable garnishes


and service wares.

You will be evaluated using the following criteria:

48
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Dimension Performance level
Excellent Very Satisfactory Needs No Points
(4 pts) Satisfactory ( 2 pts) Improvement attempt Earned
(3 pts ) (1 pts)
1. Use of Uses tools Uses tools and Uses tools and Uses tools and No
tools and and equipment equipment equipment attempt
equipment equipment correctly and correctly and but incorrectly and
correctly confidently less confidently less confidently
and most of the sometimes most of the time
confidentl time
y at all
time
2. Applica- Manifests Manifests clear Manifests very Manifest less No

PY
tion of very clear understanding clear understanding of attempt
procedures understan of the step- by understanding of the step- by step
ding of step the step-by-step procedure
the step- procedures procedure but seeking
by-step sometimes seeks clarification most
procedure clarification of the time

O
Works Works Works Works No
independe independently independently independently attempt
ntly with with ease and with ease and but with
ease and
confidenc
confidence
most of the
C confidence
sometimes
assistance from
most of the
e at all times times
times
3. Safety Observes Observes Observes safety Most of the time No
D
work habits safety safety precautions not observing attempt
precaution precautions sometimes safety
s at all most of the precautions
E

time time
4. Tasks is Tasks is Tasks is nearly Work completed a No
Completen completed completed completed head of time attempt
EP

ess of task following following the following the


the procedures in procedures in the
procedure the project project
s in the
activity
with
D

improve
ment/
innovation
s
5.Time Work Work Work completed Work completed No
manageme completed completed _ ( min./ _ ( min./ attempt
nt a head of within allotted hours/days) hours/days)
time time beyond beyond
Total Points

49
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 3: Store bakery products

Store bakery products according to established standards and procedure.


Select packaging appropriate for the preservation of product freshness and
eating characteristics.

What do you need to know?

PY
Read Lesson Information and then find out how much you can
remember and then do the Self-Check 2.3.1 to know how much you
learned.

O
Lesson Information C
How to Store Baked Products
D
Storing bakery products is one of the most important activities after
preparation. Bakery products are to be kept properly to avoid spoilage.
E
EP

BAKED HOW TO STORE WHERE TO STORE HOW TO REFRESH


PRODUCTS
Bread and Ideally at room Relatively dry, a place well Stale bread and
rolls general temperature 75F above floor level, in a unit rolls, for all practical
storage to 85F in cleaned daily and scrubbed purposes, cannot be
adequate space to weekly; away from strong refreshed for
D

prevent crushing. odors particularly fish, onions, optimum quality.


cabbage, garlic, meats and Two or three days
especially paints and cigarettes old bread, however,
smoke. can be used
toasted.
Soft In original Refrigerate to prevent mold Frozen goods:
crushed wrappers growth, accelerates staling. Thaw as rapidly as
breads, rolls, (moisture and Store in freezer to retard possible or in oven
sweet rolls vapor proof) to stalling in moisture- vapor- at 325F for 20
prevent drying out. proof wrapping. minutes. Leave
wrapper on for room
temperature
thawing.

50
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
BAKED HOW TO STORE WHERE TO STORE HOW TO REFRESH
PRODUCTS
Hard Unwrapped In areas with circulating Frozen goods:
crushed relatively dry air. Hard Thaw wrapped as
breads and crusted goods in general have rapidly as possible,
rolls. a short shelf life since moisture re crisp by heating
from the crust making it soft uncovered in a
and tough or soggy. Can be 400F oven for
stored in freezer, wrapped about 5 minutes.
loosely in paper, but keep best Should be served
when frozen partly baked in immediately.
vapor-proof wrapping.
Cupcakes Covered or boxed Relatively dry, a place well Thaw frozen
and muffins to prevent drying above floor level, in a unit cupcakes and
out. cleaned daily and scrubbed muffin, wrapped at

PY
weekly; away from strong room temperature.
odors particularly fish, onions, Use within two days
cabbage, garlic, meats and for best quality.
especially paints and cigarettes
smoke.

O
Crisp Covered boxed. Loosely covered container. Thaw at room
cookies May be frozen. temperature. Heat in
open shallow pan in
300F oven for 3 to

Soft, chewy Covered tightly.


C Airtight metal container in cool
5 minutes to refresh.
Thaw at room
cookies place temperature. Heat in
open shallow pan in
D
300F oven for 3 to
5 minutes to refresh.
E

Freezer Storage Chart


EP

HOW to PREPARE HOW to THAW or


BREAD STORAGE
for FREEZING REHEAT for SERVING

YEAST Prepare and bake as up to 6 months


D

BREAD, usual. Cool to room Thaw in wrappings at


Baked temperature. Wrap in room temperature or
moisture-vapor-proof remove from
material, seal. wrappings, reheat in
300F oven 25 to 30
Prepare as usual, 1-2 weeks minutes.
Unbaked shape, put into pan.
Wrap in moisture-vapor- Thaw in wrappings in
proof material, seal. refrigerator overnight.
Let rise in warm, moist
place until doubled.
Bake as usual.

51
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
HOW to PREPARE HOW to THAW or
BREAD STORAGE
for FREEZING REHEAT for SERVING

BISCUITS, Prepare and bake as 2-3 months Thaw in wrappings in


Bake usual. Cool to room 250F oven about 20
temperature. Wrap in minutes or thaw,
moisture-vapor-proof wrapped at room
material, seal. temperature 1 hour, in
300F oven, about 10
minutes.
Mix, roll and cut as
usual. Freeze without 3-4 weeks Thaw unwrapped about
Unbaked wrapping (about 2 to 4 1 hour. Bake as usual
hours). Wrap in moisture or bake unwrapped in

PY
vapor-proof materials, 425 F oven 20 to 25
placing piece of minutes.
wrapping material
between each biscuits.

MUFFINS, Prepare and bake as 3-4 months Thaw in wrappings at

O
Baked usual. Cool to room room temperature or
temperature, Wrap in remove from
moisture-vapor-proof wrappings, reheat in
material, seal.
C 300F oven 25 to 30
minutes.
Mix as usual. Fill paper
Unbaked baking cups 2/3 full. 3-4 weeks Thaw unwrapped at
Freeze 2 to 4 hours. room temperature for
D
Wrap in moisture about 1 hour. Bake as
vapor- proof materials, usual.
seal.
E

Storing techniques
EP

1. Wrapping - to draw, fold and cover a bakery product.


2. Packaging Material - used to package bakery products like box, plastic,
container.
3. Cold Storage - the process of preventing perishable food on a large scale at a
low temperature or above the freezing point ( 0C or 32F ).
D

4. Chilling - method in which raw or processed food is cooled to a temperature


between (0C - 5C).
5. Freezing - subjecting food to temperature below freezing point (0C or
32F).
6. Refrigerator - an appliance to make or keep something, especially food or
drink, cold so that it stays fresh usually in a fridge.

52
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.3.1

Something to do

Identify the storing techniques being described in the following statements.


Write your answers on your notebook.

1. Process of preventing perishable food on a large scale by means of


refrigerator.
2. To draw, fold in order to cover.

PY
3. Application of low temperature that changes the state of water in the food
from liquid to solid ice.
4. Method in storing in which raw food is cooled in 0C-5C.
5. It is used to pack bakery products.

Lesson Information
O
C
Select packaging materials

D
Packaging bakery products

This lesson describes the skills and knowledge required to package and label
E

prepared bakery products for storage and transportation. It requires the ability to
check the quality of food and select correct packaging materials.
EP

Food packaging enclosing the food in a material for physical, chemical, biological
protection and tampering resistance; It provides nutrition information on the food
being consumed.

The aims of packaging are to keep the food in good condition until it is sold and
D

consumed, and to encourage customers to purchase the product. Correct packaging


is essential to achieve these objectives.

Packaging should provide the correct environmental conditions for food


starting from time food is packed until the time of consumption. A good
package should therefore perform the following functions:
a. Provide a barrier against dirt and other contaminants thus keeping the
product clean.
b. Prevent losses. For example, packages should be securely closed to
prevent leakage.

53
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
c. Protect food against physical and chemical damage, such as, the
harmful effects of air, light, insects, and rodents. Each product has its
own needs.
d. Help the consumers to identify the food and instruct them how to use
it correctly.
e. Persuade the consumers to purchase the food.
f. Cluster or group together small items in one package for efficiency.
g. Marketing. The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product.
h. Correct packaging prevents any wastage which may occur during
transportation and distribution.

PY
Types of Packaging Materials
(www.fao.org/wairdocs/x5434e15434e0g.htm)

O
In many developing countries the most commonly used food packaging
materials include:

Wood
C
Wooden shipping containers have traditionally been used for a wide range of
solid and liquid foods including fruits, vegetables, tea and beer. Wood offers good
D
protection, good stacking characteristics and strength. Plastic containers, however,
have a lower cost and have largely replaced wood in many applications. The use of
wood continues for some wines and spirits because the transfer of flavor compounds
E

from the wooden barriers improves the quality of the product.


EP

Paper

Paper is an inexpensive packaging material. It is however highly absorptive,


and is fairly easily torn.

Glass
D

Glass has many properties which make it a popular choice as a packaging


material:

Glass is able to withstand heat treatments such as pasteurization and


sterilization.
It does not react with food.
It protects the food from crushing and brushing.
It is resist to moisture, gases, odors and microorganisms.
It is re-usable, re-sealable and recyclable.

54
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
It is transparent, allowing products to be displayed. Colored glass may be
used either to protect the food from light or to attract customers.

Preparation of Glass Containers

inspection
washing
rinsing
sterilization
sealing and capping
cooling

PY
Plastics

The use of various plastics for containing and wrapping food depends on
what is available. Plastics are extremely useful as they can be made in either soft or
hard forms, as sheets or containers, and with different thickness, light resistance,

O
and flexibility. The filling and sealing of plastic containers are similar to glass
containers.
C
Flexible films are the most common form of plastic. Generally, flexible films
have the following properties:

Its cost is relatively low.


D
It has good barrier properties against moisture and gases.
It has heat wet and dry strength.

E

It is easy to handle and convenient for the manufacturer, retailer, and


consumer.
It adds little weight to the product.
EP

It fits closely to the shape of the product, thereby wasting little space during
storage and distribution.

Methods of Food Packaging


D

Home Canned Foods - One of the oldest and most common methods of
food packaging in homes is the use of home canning.

Canned foods - Canning foods as a method of food processing have been


around; foods that are canned commercially are cooked prior to being placed in the
can in order to prevent E. coli contamination. Canned foods come in a wide variety,
ranging from meat to vegetables to fruit.

Foil packaging - One of the innovative methods of commercial food


packaging is foil wrapping. Foil wraps are often pouches that are filled and then the
bottom and top of the pouch is sealed similar to those used with commercial frozen

55
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
packaging. Foil packaging allows the food to be sealed in the package without losing
any residual moisture that may still be in the food. The recommended types of food
to package in this manner are usually dried fruits, baked goods or grain products.

What Must Appear on the Label?

The following must appear on the label:

Name under which the product is sold


List of ingredients
Quantity of certain ingredients
Net quantity

PY
Date of minimum durability
Any special storage instructions or conditions of use
Name or business name and address of the manufacturer or packager
Place of origin of the foodstuff if its absence might mislead the consumer to a
material degree

O
Instruction for use where necessary

Sample of Bakery Packaging


C
E D
EP
D

56
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Activity 1.3.1

Something to Do

SEAL IT ON

Prepare bakery products for a company party. Prepare all materials and

PY
ingredients, and perform actual preparation, presentation and storing of the bakery
products. Your output and performance will be rated using the rubric below.

Dimension Performance level


Excellent Very Satisfactory Needs No Points

O
(4 pts) Satisfactory ( 2 pts) Improvement attempt Earned
(3 pts ) (1 pts)
1. Use of Uses tools and Uses tools Uses tools Uses tools No
tools and
equipment
equipment
correctly and
C
and equip
ment correctly
and
equipment
and
equipment
attempt

confidently at and correctly and incorrectly


all time confidently but less and less
D
most of the confidently confidently
time some most of the
times time
E

2. Manifests very Manifests Manifests Manifest less No


Application clear under- clear under- very clear under- attempt
of standing of standing of under- standing of
EP

procedures the step- by the step- by standing of the step- by


step step the step- by step
procedures procedures step procedure
procedure but seeking
sometimes clarification
D

seeks most of the


clarification time
Works Works Works Works No
independently independently independently independently attempt
with ease and with ease and with ease and but with
confidence at confidence confidence assistance
all times most of the sometimes from most of
times the
times

57
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Dimension Performance level
Excellent Very Satisfactory Needs No Points
(4 pts) Satisfactory ( 2 pts) Improvement attempt Earned
(3 pts ) (1 pts)
3.Safety Observes Observes Observes Most of the No
work habits safety safety safety time not attempt
precaution precautions precautions observing
-s at all most of the sometimes safety
time time precautions
4.Completen Tasks is Tasks is Tasks is Work No
ess of task completed completed nearly completed a attempt
following following completed head of time
in the the following
activity procedures the

PY
improve- in the procedures
ment/ project in the project
innovation
s
5.Time Work Work Work Work No

O
management completed completed completed completed _ attempt
a head of within _ ( min./ ( min./
time allotted hours/days) hours/days)
time
C
beyond beyond
Total Points
E D
EP
D

58
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How much have you learned?

Post-assessment
Read and analyze each statement carefully. Choose the best answer and
write the letter only in your answer sheet.

1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?

PY
A. butter
B. compound lard
C. edible tallow
D. vegetables oil

O
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar
B. confectioners sugar
C. granulated sugar
D. refined sugar
C
3. What is the basic ingredient in baking that improves aroma, flavor, and
D
nutrition in baked products?
A. baking powder
B. flour
E

C. shortening
D. sugar
EP

4. Which of the ingredients is an example of a physical leavening agent?


A. air
B. baking powder
C. baking soda
D. yeast
D

5. Which kind of flour contains more gluten and less starch?


A. all-purpose flour
B. bread flour
C. cake flour
D. soft-flour

6. Which among the choices is a personal cleanliness practice in baking?


A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours

59
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
7. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above

8. What is the best step to have better results in baking?


A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.

9. How many cups is equivalent to one gallon?

PY
A. 3
B. 5
C. 10
D. 16

10. What is the proper way to measure flour accurately?

O
A. level off with the use of the tines of a fork
B. shakes the measuring cup before levelling
C. shovel the flour
D. sift it before measuring
C
11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
D
B. 1 C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus tbsp. vinegar
D. 2/3 C sweet milk plus 1 tbsp. vinegar
E

12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
EP

B. 1 C minus 2 tbsp. sifted all = purpose flour


C. 1 C plus 2 tbsp. sifted all = purpose flour
D. 1 C sifted all-purpose flour

13. Which of the following flour mixture is thick enough to be rolled and kneaded?
D

A. batter
B. cream
C. crust
D. dough

14. It refers to the procedure of rubbing one or two ingredients against a bowl
with the tip of a wooden spoon or electric mixer.
A. beating
B. creaming
C. folding
D. stirring

60
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
15. Which of the following pastries refer to small, flat, and sweet cakes?
A. biscuits
B. cookies
C. muffins
D. pies

16. Which among the following cookies needs freezing before it is cut into
desired shapes before baking?
A. cookie bar
B. pressed cookie
C. refrigerated cookie
D. rolled cookie

PY
17. Which type of mixing technique is done only in baking bread?
A. blending
B. creaming
C. folding
D. kneading

O
18. It refers to the process of putting your product into containers for easy
distribution?
A. labeling
B. packaging
C
C. storing
D. wrapping
D
19. It is one of the more innovative methods used in commercial food packaging.
A. canned package
B. chill packaging
E

C. foil packaging
D. freezing packaging
EP

20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping
D

61
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Generalization:

This module gave opportunity to develop their


skills in Preparing and Producing Bakery Products
according to standard operating procedures,
techniques and knowledge of Bread and Pastry

PY
Production.

This prepares them to move on to the next


important skills for development in preparing and
procedure in pastry products.

O
C
E D
EP
D

62
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter 2

Overview

PY
The term pastry comes from the word paste,
meaning to stick. Pastry is mixture of flour, liquid, and fat.
In the bakeshop, pastry refers to both various pastes and
dough and to the many products made from them.

O
The two fundamental types of pastry are yeast-
raised pastry, such as Danish dough and pie dough.
C
Besides these various types of short dough, puff pastry,
also known as pte feuillete, and clair paste, also known
as pte choux are other types of pastry. On the other
D
hand, crisp meringues and other meringue-type sponges
though they are not made from a flour paste are also
considered pastries because they are used like flour
E

pastries in combination with creams, fillings, fruits, and


icings to create a wide range of desserts.
EP
D

63
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Definition of Terms

BAKING TERMINOLOGIES

As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies that come across in the process.

Crimp is to pinch together the edge of a piecrust with the fingers or


fork tines.

PY
Crust the outer part of a loaf bread or pastry.

Dissolve to mix a dry substance with liquid until it is liquefied.

Mise en Place a French term that means put in place. It includes


assembling all the necessary ingredients, equipment, and

O
tools needed to perform the task.

Pack compactly to fill cup with brown sugar or shortening by pressing it with
back of the spoon.
C
Pastry creams a thick sauce containing eggs and starch.
D
Pipe out to press the mixture out of the piping bag.

Pre-heat to heat the oven to a desired temperature before putting in the


E

food to bake or roast typically with a circular base.


EP
D

64
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you already know?

Pre-assessment

Let us determine how much you already know about Bread and
Pastry Production. Take this test.

Read and analyze each statement carefully. Choose the best answer and write

PY
the letter only in your answer sheet.

1. What important ingredient in pastries provides the needed moisture to


develop gluten?
A. edible tallow

O
B. flour
C. salt
D. water
C
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar
B. confectioners sugar
D
C. granulated sugar
D. refined sugar
E

3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
EP

A. baking powder
B. flour
C. shortening
D. sugar
D

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


A. bread
B. pastry
C. pie
D. pizza

5. What kind of flour contains more gluten and less starch?


A. all-purpose flour
B. bread flour
C. cake flour
D. soft-flour

65
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
6. Which refers to personal cleanliness practice in baking?
A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours

7. Which type of light pastry is filled with whipped cream or a sweetened cream
filling and often topped with chocolate?
A. cream puff
B. Danish pastry
C. French pastries
D. pie and tart

PY
8. What is the first step to have best results in baking?
A. measure ingredients accurately
B. memorize the recipe very well
C. use modern equipment
D. use only imported ingredients

O
9. How many cups are there in one gallon?
A. 3
B. 5
C. 10
C
D. 16

10. What is the proper way to measure flour?


D
A. level off with the use of the tines of a fork
B. shakes the measuring cup before leveling
C. shovel the flour
E

D. sift it before measuring


EP

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


A. cup evaporated milk plus cup water
B. 1 23 C sweet milk plus 1 tbsp. water
C. 2 C sweet milk plus tbsp. water
D. 23 C sweet milk plus 1 tbsp. water
D

12. What is the best substitute for two cups of pastry flour?
A. 1 C sifted all-purpose flour
B. 1 C sifted all-purpose flour plus 23 cup cake flour
C. 1 C minus 1 tbsp. sifted all-purpose flour
D. 1 C minus 2 tbsp. sifted all-purpose flour

13. What is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using circular motion?
A. beating
B. creaming
C. stirring
D. folding

66
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
14. What is the procedure of rubbing one or two ingredients against a bowl with
the tip of a wooden spoon or electric mixer?
A. beating
B. creaming
C. folding
D. stirring

15. What is the outer part of a loaf bread or pastry?


A. crust
B. filling
C. muffins
D. topping

PY
16. Which is a rich pastry filled with custard or fruit?
A. cream puff
B. Danish pastry
C. French pastries
D. pie and tart

O
17. What mixing technique in baking is usually used for meringue and for chiffon
products?
A. blending
B. folding
C
C. kneading
D. whisking
D
18. How do you call the process of putting products into containers for easy
distribution?
A. labeling
E

B. packaging
C. storing
D. wrapping
EP

19. It refers to one of more the innovative methods of commercial food


packaging.
A. canned package
B. chill packaging
D

C. foil packaging
D. freezing packaging

20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping

67
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson 2: PREPARE AND PRODUCE PASTRY PRODUCTS

EXPECTED OUTCOMES:

At the end of this module, you should be able to:

LO1. Prepare pastry products


LO2. Decorate and present pastry products
LO3. Store pastry products

PY
LO1. Prepare Pastry Products

Select, measure, and weigh required ingredients according to recipe or


production requirements and established standards and procedures.

O
Prepare variety of pastry products according to standard mixing procedures,
formulation, recipes and desired product characteristics.
C
Use appropriate equipment according to required pastry products and
standard operating procedures.
Bake pastry products according to techniques and appropriate conditions,
and enterprise requirement and standards.
D
Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise
E

practices.
EP

What do you need to know?


D

Read Lesson Information and find out how much you can remember
and then do the Self Check 2.1.1 to know how much youve learned.

68
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information

Measurement, Selection, Weighing and Substitution of Ingredients

In baking pastries, measuring makes a difference. It is important that the


ingredients are measured accurately to get the right consistency and taste.

Adding the wrong amount of flour or sugar greatly affect the quality of pastry
products. Accurate measurement is one of the important factors that contribute to
success in baking.

PY
Below are illustrations on how to measure baking ingredients

Flour
Sift the flour to remove lumps and scoop it to fill the measuring cup until it

O
overflows. Do not shake the measuring cup but level the flour with a spatula or the
edge of a knife.
C
E D
EP

Granulated Sugar
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop
D

the sugar until it overflows. Do not shake the measuring cup but level the sugar with
a spatula or the edge of a knife.

69
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Brown sugar
Spoon and pack the sugar into a measuring cup until the sugar follows the
shape of the cup when inverted. When removed, the brown sugar will be molded into
the shape of the cup.

PY
Liquid Ingredients
A liquid measuring cup is used to measure liquids.

O
C
D

a. Place the cup on a flat surface and pour the liquid until it reaches the
E

correct line on the measuring cup. Never lift the cup when pouring liquid.
b. Read the scale at eye level.
EP

Sticky wet ingredients like honey and molasses


Use heated spoon to measure the ingredient. The heat will keep it from
adhering, so it slides right off into your mixing bowl, ensuring that you get the full
measurement.
D

Solid fats
Fill the measuring cup with the shortening while pressing until it is full. Level
the fat with the spatula or the edge of a knife.

70
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
SUBSTITUTION of INGREDIENTS
Sometimes you may find it necessary to substitute one ingredient for another
in a recipe. However, using a different ingredient may change both the taste and
texture of your baking, so it is a good idea before substituting to understand the role
that ingredient plays in the recipe.

Use this table as a guideline powder.


INGREDIENT AMOUNT SUBSTITUTION
Baking Powder, single- 1 teaspoon 1/4 teaspoon baking soda plus 1/2
acting teaspoon cream of tartar plus 1/4
teaspoon cornstarch

PY
Baking Soda (Sodium 1/2 teaspoon 2 teaspoons double-acting baking
Bicarbonate) powder (must replace the acidic liquid in
recipe with non-acidic liquid)
Chocolate, 1 ounce 3 tablespoons natural cocoa powder plus
Unsweetened 1 tablespoon unsalted butter, vegetable
oil or shortening

O
Fats, Margarine 1/2 cup) 1/2 cup salted or unsalted butter
Flour, All-purpose 1 cup 1 cup plus 2 tablespoons sifted cake
flour
Flour, Cake 1 cup
C 3/4 cup all-purpose flour plus 2
tablespoons cornstarch
Flour, Pastry 2 cups 1 1/3 cup all-purpose flour plus 2/3 cup
cake flour
Honey 1 cup 3/4 cup light or dark corn syrup plus 1/2
D
cup granulated white sugar
MILK, Buttermilk (sour 1 cup 1 tablespoon lemon juice or vinegar plus
milk) enough milk to make 1 cup
E

MILK, Evaporated 1 cup 1 cup light (30% butterfat) or heavy


Whole whipping cream (35% butterfat)
Molasses 1 cup 3/4 cup light or dark brown sugar heated
EP

to dissolve in 1/4 cup liquid


SUGAR, granulated 1 cup 1 cup tightly packed light or dark brown
white sugar
Vanilla Extract 1 teaspoon 1/2 teaspoon powdered
YEAST, active dry 1 envelope 1 tablespoon fast-rising active yeast
D

http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0H00

EQUIVALENT MEASURES
Standard Measure Equivalent Measure
1 tablespoon 3 teaspoons; fluid ounce
1 fluid ounce 2 tablespoons
1 cup 8 fluid oz, 16 tablespoon
1 pint 2 cups
1 quart 2 pints, 4 quarts
1 gallon 4 quarts; 16 cups
2 gallons 1 peck

71
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Ounce and Pound Measures:
Standard Measure Equivalent Measure
4 ounces = pound
8 ounces = pound
12 ounces = pound
16 ounces = 1 pound
www.joyofbaking.com/ingredientsubstitution.html

Weight Conversions for Common Baking Ingredients


Baking is an exact science, and measuring ingredients by weight is far more
accurate than measuring by volume. The following chart shows the conversion for
common baking ingredients, per one cup measure.

PY
Dry Ingredients
Ingredient Ounces (oz) per cup
Flour, all-purposes, sifted = 4 oz
Flour, bread, sifted = 4 oz

O
Flour, cake, sifted = 3 oz
Cocoa Powder, lightly spooned= 3 oz
Dry milk powder = 4 oz
Sugar, granulated =
C 7 oz
D
Liquids and Dairy
Ingredient Ounces (oz) per cup
Milk = 8 oz
E

Buttermilk = 8 oz
Heavy cream = 8 oz
Sour cream = 8 oz
EP

Sweetened condensed milk = 10 oz

Butter and Fats:


D

Ingredient Ounces (oz) per cup


Butter, 1 tablespoon = oz
Shortening = 6 oz
Olive oil, canola oil, vegetable oil= 7 oz

Eggs, Raw, Large, Shelled


Ingredient Measurement Ounces (oz)
1 large whole egg 1 oz
1 large yolk 1 tablespoon 2/3 oz

72
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.1

Give the equivalent of the following measurements.


1. 1 tbsp. = ________ tsp.
2. 12 tbsp. = ________ cup
3. 1/8 cup = ________ tbsp.
4. cup = ________ tbsp
5. 4 ounces = ________ tbsp

PY
What do you need to know?

O
C
Read Lesson Information and then find out how much you can
D
remember. Do the Self Check 2.1.2 to know how much you have
learned.
E
EP

Lesson Information

Pies and Pastries


Pies and pastries, like cakes, are delightful to eat especially when they are
D

baked properly. A well-prepared pastry may be determined by the quantity of its


pie crust.

Pastry is a delicate baked product which consists of crust and filling. It


contains high percentage fat, which contributes to a flaky or crumbly texture. A
good pastry is light and airy and fatty, but firm enough to support the weight of the
filling. When making a short crust pastry, care must be taken to blend the fat and
flour thoroughly before adding any liquid. This ensures that the flour granules are
adequately coated with fat and less likely to develop gluten.

Barneys Bakery & Caf Copyright 2013.

73
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Kinds of pastry

1. Cream puffs a type of light pastry that is filled with whipped cream or a
sweetened cream filling and often topped with chocolate.

2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon

PY
O
C
3. Danish pastry a pastry made of sweetened yeast dough with toppings
such as fruit, nuts, or cheese.
E D
EP

4. French pastries - a rich pastry, filled with custard or fruit.


D

74
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
5. Pie and tart - pastries that consist of two components: the first, relatively thin
pastry (pie) dough, when baked forms a crust (also called pastry shells) that
holds the second, the filling.

PY
6. Croissants - a flaky raised dough. It is like a sweetened cross between a
simple yeast-raised dough and puff pastry. The dough is rolled with butter to
create layers and is then left to rise, creating a very light texture. The
downside is that it is technically involved and requires a great deal of work.

O
C
D

Pastry ingredients
E
EP
D

1. All-purpose flour - type of flour used in baking pastries .The gluten content
of this flour provides framework or substance of baked pastries.
2. Lard and vegetable shortening - fats frequently used to make pastry. Butter
and margarine produce a less tender crust.
3. Water an important ingredient in pastry because it provides the moisture
needed to develop gluten.
4. Salt contributes to the flavor of pastry and has no influence on flakiness or
tenderness.

75
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Mixing Techniques Applied for Pies and Pastries:
Stirring - mixing all ingredients together usually with a spoon in a circular
motion.

Beating introducing air into the mixture through mechanical agitation as in


beating eggs. An electric mixer is often used to beat the ingredients together.

PY

O
Whisking also known as the whipping method and is usually used for
C
meringue, and for chiffon products.Air is incorporated into such food as
whipping cream and egg whites through very vigorous mixing, usually with an
electric mixer or whisk.
E D
EP
D

Mixing Method Basics Copyright 2000

Rolling - to flatten dough out into a sheet in preparation to shaping to various


forms.

76
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Laminating - fat is repeatedly folded into the dough.

Creaming fat and sugar are beaten together until light airy texture.

PY
O

C
Kneading - working with the dough using the heel of hands, accompanied by
pressing, stretching and folding in order to develop its gluten
E D
EP
D

Cut in or cutting in cutting fat into smaller pieces using two knives or
pastry blender to distribute fat in flour until it resembles into coarse meal.

77
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 2.1.2

Below are statements describing the different mixing techniques used in


producing pastry products. Choose the correct word/term from the box and
write your answer in your test notebook.

Creaming Cutting - in Rolling


Beating Whipping Laminating
Folding Whisking

_______________1. Ingredients are moved vigorously in a back and forth, up and

PY
down, and around motion until they are smooth.
_______________2. Fat is repeatedly folded into the dough.
_______________3. Mixing of fat in dry ingredients by bench scraper or a pastry
blender with a food processor fitted with a steel blade, until

O
finely divided.
_______________4. Flattening the dough out into a sheet in preparation to
shaping to various forms.
C
_______________5. It is known as whipping method and usually used for
meringue and for chiffon products.
D

Enhance your skills in different techniques in


E

pastry making. Perform the activity below.


EP

Activity 2.1.1
D

Demonstrate how the different techniques in pastry making are done.


Refer to performance checklist below to rate your performance.

1. beating
2. creaming
3. folding
4. rolling
5. kneading
6. cutting-in

78
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How well did you perform? Find out by accomplishing
the Scoring Rubric honestly and sincerely. Remember,
it is your learning at stake.

Using the Scoring Rubric below, check the appropriate box that corresponds
to your level of performance in doing each of the given tasks.

PERFORMANCE LEVELS

PY
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.

O
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision. C
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
D
PERFORMANCE CHECKLIST 1 2 3 4
Beating - air is introduced into the mixture thru mechanical agitation
E

as in beating eggs.
Creaming - fat and sugar were beaten together until light airy
texture.
EP

Rolling - dough was flatten out into a sheet in preparation to


shaping to various forms.
Kneading - dough was manipulated using the heel of hands,
accompanied by pressing, stretching and folding in order to
D

develop its gluten.


Cutting-in - fat were cut into smaller pieces using two knives or
pastry blender and distributed to flour until it resembles into coarse
meal.

79
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?

Read Lesson Information closely and find how much you much you
remember. Perform Self-Check 2.1.3 and find out how much you
have learned.

PY
Lesson Information

Baking Tools and Their Uses

O
Measuring Tools
Baking is a precise skill, which calls for the exact measurement of the ingredients
C
to achieve desired outcome. How much of each ingredient to be used can be
determined using few standard measuring tools.

1. Measuring cups - these come in two types:


D
a. Graduated or Liquid Measuring Cup - used for measuring liquids.
E
EP

b. Individualized or Dry Measuring Cups - come in the series of cups


indicating fractional parts, commonly used for measuring flour.
D

2. Measuring Spoons - used for measuring small quantities of ingredients


like vanilla extract, baking powder, baking soda, salt and other minor
ingredients.

80
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Weighing Scale - used to measure large quantities of ingredients.
For baking purposes, a Dietetic or Spring Form Scale, where small
quantities of ingredients are weighed.

4. Timer - monitors the baking time, and rising of yeast.

PY
O
C
5. Oven Thermometer - Most oven temperatures vary from top to bottom
and side to side; place an oven thermometer next to food while cooking
to ensure proper temperatures.
E D
EP

6. Candy Thermometer - used to measure temperature of boiled sugar


especially pulled sugar.
D

Mixing Tools and Utensils

Combining ingredients is an important part of many recipes. Having right


tools for mixing can make the job much easier. There are electric appliances
available for mixing ingredients, but the job can also be done by hand with the
following tools.

81
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
1. Mixing Bowls - comes in various sizes with sloping sides to ease mixing. It can
be made of pottery, glass, metal or plastic. Stainless steel mixing bowls are
best used in baking.

2. Rubber Scraper It is a pliable rubber or plastic used to scrape or remove


remaining ingredients from the sides of the mixing bowl. Also known as rubber
spatula.

PY
O
C
3. Rotary Egg Beater - It is used for beating eggs or whipping cream manually.
E D

4. Whisk - Most whisks consist of a long, narrow handle with a series of wire
loops joined at the end. Commonly used to whip egg whites into a firm foam
EP

to make meringue, or to whip cream into whipped cream.


D

5. Wooden Spoons They are used as mixing spoons. Some cooks prefer to
use wooden spoons because they do not transfer bodily heat as much as
metal spoons. Unlike metal spoons, they can also be safely used without
scratching the bottom of the saucepan.

82
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
6. Flour Sifter - used for sifting and adding air to flour and other dry ingredients.

7. Electric Mixer - intended for mixing, folding, beating, and whipping food
ingredients. Mixers come in two major variations, hand mixers and stand
mixers.

PY
Cutting Tools

O
C
All cutting tools work best when they are properly maintained. A sharp tool
not only performs better but is safer to use, because less pressure is required to
cut through the ingredients.
D
1. Chef's or French Knives - are all-purpose knives used for a variety of
chopping, slicing, and mincing tasks.
E
EP

2. Bread Knife - It usually has a serrated edge. This helps cut bread or cake
without crushing it.
D

3. Kitchen Shears - They are used for cutting dried fruits and vegetables fresh
herbs, and cutting pastry.

83
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
4. Grater and Shredder - It is used to grate, shred or slice vegetables, fruits and
cheese.

5. Cookie Cutters - They are used to stamp out individual cookies from rolled
dough. They are made of thin sheet metal or plastic that has been molded or
formed into shapes. The cutting edges must be even and sharp enough to
slice through the dough cleanly.

PY
O
C
6. Dough Cutter It is used to cut dough during scaling. Never pull the dough for
it tears out the gluten strands. It is also called bench scraper.
E D
EP

Miscellaneous Tools

There are still more tools and utensils that are also essential in your kitchen. It
is very important that you have the following basic tools that you will need for baking.
D

These tools are vital for you to have since they make the process more efficient and
easier. Try to keep them in mind all the time so that you will have a guide.

1. Metal Spatula This is also called palette knife. A large spatula is used for
frosting cakes, while small spatula is used to loosen cookies from the pan and
to level the flour.

84
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Rolling Pin - It rolls out, flattens or thins the dough or paste. It may be made of
wood, metal, marble or synthetic materials.

3. Pastry Blender - It cuts fat into pieces to be able to coat it with flour in pie
making

PY
O
C
4. Pastry Wheel - It has a very sharp, round; nickel-plated blade attached to a
handle, the wheel rotates as it is pushed over rolled dough, making long,
smooth continuous cuts.
E D
EP

5. Pastry Brush - It may be made of soft, flexible nylon or unbleached hog


bristles. It is used for greasing pans, washes, and brushing of cake crumbs.
D

6. Parchment Paper It is grease-resistant, non-stick, heatproof, quick-release


coated paper. It is used as lining baking pans and making piping cones for
decor work. The paper can be reused until it becomes dark and brittle.

85
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
7. Wire Cooling Racks - They have feet that raise them above the counter so
that moisture does not collect under cooling baked goods. These racks can
also be used for glazing and confectionery works.

PY
Decorating Tools

O
Cake decorators use edible decorations, such as frosting, and inedible
decorations, such as flowers, plastic figurines and ribbon. Having the proper cake
C
decorating tools can create a big distinction. The process of cake decoration is
enjoyable and helps to express the artistic side in you. The list of decorating tools
will help you create fancy designs on your baked products.
D
1. Pastry Tip/Piping Tubes - They are plastic or metal tubes attached at the tip of
the pastry bag to achieve the desired design when piping out icing. Piping
tubes can be bought at good stores, or shops selling catering equipment and
E

cake icing centers. They are available in both plastic and metal.
EP
D

86
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 2.1.3

Classify the following tools according to their use. Choose your answer from the
choices below. Write the letter that corresponds to your answer.

A. cutting tool
B. decorating tool

PY
C. miscellaneous tool
D. mixing tool

1. rubber scraper
2. wooden spoon

O
3. bread knife
4. grater and shredder C
5. spatula
6. pastry tip
7. whisk
8. pastry blender
D
9. pastry wheel
10. flour sifter
E
EP

Enhance your skills in demonstrating the use of


tools by making a Basic Pie Crust. Perform the
activity below.
D

Activity 2.1.2

Basic Pie Crust

Crust
1 cups All-purpose flour
cup shortening
6-8 Tbsp cold water

87
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure
1. Cut in fat and flour using pastry blender until ingredients resemble a coarse
meal.
2. Gradually add cold water.
3. Start forming the dough into balls. Do not knead.
4. Flatten the dough with the rolling pin starting from the center to all directions to
maintain its round shape.
5. Transfer the dough/crust in the pie pan. Set aside.

How well did you perform? Find out by accomplishing


the Scoring Rubric honestly and sincerely. Remember,
it is your learning that is at stake.

PY
Using the Scoring Rubric below, check the appropriate box that corresponds to your

O
level of performance in doing each of the given task.
PERFORMANCE LEVELS C
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
D
supervision.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
E

some assistance and/or supervision.


1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
EP

assistance and/or supervision.

PERFORMANCE CHECKLIST 1 2 3 4

Demonstrated the use of mixing tools like mixing bowl, wooden


D

spoon, pastry blender etc.


Demonstrated proper use of measuring tools.

Used miscellaneous tools properly.

Used cutting tools correctly.

88
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?

Read Lesson Information closely then find out how much you can
remember. Perform Self-Check 2.1.4 to find out how much you have
learned.

PY
Lesson Information

O
Preparing and Baking Pies and Pastries

Pastries are one of the most popular dessert and snack foods. Many
C
seasonal fruits go well with a pie crust. Many of our wide range of desserts can fill in
a pastry shell. Buko, banana, mango, pineapple, and egg pies are among the
favorites. Would you like to bake your own pie? Test yourself if you can make a
D
good pie crust. Study carefully the ingredients and procedure in preparing and
baking pastries and pies.
E

The succeeding pages provide recipes for the different types of Pastry
EP

Products. Divide the class into five groups. Select a recipe for the group to
bake. No two groups should do the same recipe. There are enough recipes
for all the groups to choose from.
D

89
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries. Perform the activity below

Activity 2.1.3

Egg Pie

Crust

PY
1 cups All-purpose flour
cup Butter or shortening
6-8 Tbsp cold water

Filling

O
3 Eggs
250 grams Skimmed milk
cup Sugar
2 cup Water
C
1 Tbsp All-purpose flour
tsp Vanilla
D
Procedure
Crust
E

1. Cut in fat and flour using pastry blender until ingredients resemble a coarse
meal.
EP
D

2. Gradually add cold water. Start forming the dough into balls. A few drops of
water may be added if dough will not hold together. Do not knead.

90
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
3. Sprinkle flour lightly on board and rolling pin. Place the dough on the board
and shape into ball with your hands.

4. Roll the dough form the center to edges, releasing pressure near the edge to

PY
keep thickness of the dough even. Roll in all directions to maintain perfect
circle. The dough should be an inch layer than the pie plate.

O
C
E D

5. Roll dough over the rolling pin then unroll over the pie plate. This will prevent
the dough from breaking when transferring from the board to the pie plate. Fit
snugly on the pan. Prick liberally with tines of a fork. Set aside.
EP
D

6. Prepare Filling :
Mix all ingredients thoroughly. Pour in the prepared pie pan. Bake at 350 F
for 30 45 minutes.

91
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How well did you perform? Find out by accomplishing
the Scoring Rubric honestly and sincerely. Remember,
it is your learning that is at stake.

Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.

PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and

PY
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires

O
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
C
PERFORMANCE CHECKLIST 1 2 3 4
D
Fat and flour were cut in using pastry blender until ingredients
resemble a coarse meal.
E

Cold water was gradually added.


EP

Board and rolling pin were sprinkled with flour lightly. Dough
was place on the board and shape into ball with hands.

Dough was rolled out from the center to edges, releasing


pressure near the edge to keep thickness of the dough even.
D

Dough was rolled in all directions to maintain perfect circle.

Dough was rolled over the rolling pin then unroll over the pie
plate.

Ingredients for fillings were thoroughly mix.

Baked at 350F for 30 45 minutes.

http://imgkid.com/crust.shtm. Methods featured in Professional Baking, Sixth Edition


by Wayne Gisslen. 2013 John Wiley & Sons, Inc.

92
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries.
Perform the activity below

Activity 2.1.4

Cream Puff

Cream Puff Paste


Quantity Unit Description PROCEDURE

PY
60 ml milk 1. Bring to boil the first four ingredients
60 ml water (milk, water, butter and sugar).
1/4 cup butter 2. Add all-purpose flour.
1 Tbsp sugar 3. Remove from heat if desired consistency
2-3 pcs eggs is attained.

O
120 g all-purpose 4. When paste is already cooled, add the
flour egg one at a time and mix thoroughly.
5. Spoon the paste in the cookie sheet
C lined with wax paper (Cream puff size
and shape).
6. Bake at 400F for 20 min or until paste is
puff then lower the temp, to 300F
D
continue baking for 20 min. Or until
brown. Set aside.
7. Assemble filling for cream puff
E

8. Top with powder sugar or with ganache.


Filling
270 ml fresh milk 1. Mix and cook over low fire stirring
EP

tsp vanilla constantly until proper consistency is


1 pc egg attained. Allow to cool.
50 g sugar
15 g all-purpose
flour
D

10 g cornstarch
1 tsp brandy
Ganache
100 grams chocolate Melt together over low fire.
bar
1 tsp Butter
2-4 Tbsp All-purpose
cream

93
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
How well did you perform? Find out by accomplishing
the Scoring Rubric honestly and sincerely. Remember,
it is your learning at stake.

Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.

PERFORMANCE LEVELS
4 Advanced - Can perform this skill without supervision and with initiative and

PY
adaptability to problem situations.
3 Proficient - Can perform this skill satisfactorily without assistance or
supervision.

O
2 - Approaching to proficiency- Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic - Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
C
PERFORMANCE CHECKLIST 1 2 3 4
D
Boiled the first four ingredients (milk, water, butter and sugar).
E

Flour was added.

Removed from heat if correct consistency attained.


EP

Egg was added one at a time when paste is already cool.

Eggs were mixed thoroughly.

Paste was spooned in a cookie sheet lined with wax paper.


D

Baked at 400F for 20 min or until paste is puff.

Assembled cream puff filling.

Topped with Ganache.

94
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries.
Perform the activity below.

Activity 2.1.5

Custard Tart
Quantity Unit Description PROCEDURE

PY
Crust
1 Cup All-purpose flour 1. Cut in flour, shortening and sugar until
Cup butter it forms a corn meal.
1 Tbsp sugar 2. Gradually add cold water and all-
2-4 Tbsp cold water purpose cream.
1 Tbsp All-purpose 3. Form into dough.

O
cream 4. Flatten and arrange to individual tart
molder. Set aside.
Filling
cup evap
C 1. Combine all ingredients for filling.
cup all-purpose 2. Cook over low fire or in a double boiler
cream until thick.
2 pcs egg yolks 3. Pour in a prepared tart molder line with
D
cup sugar crust.
1 drop vanilla 4. Bake at preheated oven for 20-25
minutes.
E

5. Allow to cool and pack in colored


cellophane.
EP

How well did you perform? Find out by


accomplishing the Scoring Rubric honestly and
sincerely. Remember, it is your learning that is at
stake.
D

Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.

95
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.

PERFORMANCE CHECKLIST 1 2 3 4

Cut in flour, shortening and sugar until it forms a corn meal.

Cold water and all-purpose cream added gradually.

PY
Formed into dough.

Flattened and placed dough to individual tart molder.

All ingredients for filling were combined.

O
Filling was cooked over low fire or in a double boiler until thick.
Cooked filling was poured in a prepared tart molder line with
crust.
C
Baked at preheated oven for 20-25 minutes.
Allowed to cool and packed in colored cellophane
E D

Enhance your skills in baking pastries.


Perform the activity below.
EP

Activity 2.1.6

BUKO PIE
D

Use Double Crust Pie. Roll out the half of the dough for lower crust and fit
snugly into the pie plate. Prick and set aside.

FILLING
2 cups slivered young coconut or buko
cup sugar
cup flour
cup coconut water
cup evaporated milk

96
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PROCEDURE
1. Blend ingredients for filling.
2. Cook over slow fire stirring continuously until thick.
3. Pour into prepared pie shell.
4. Top with another half of the pie dough.
5. Bake as directed for double crust pies.

How well did you perform? Find out by


accomplishing the Scoring Rubric honestly and
sincerely. Remember, it is your learning that is at
stake.

PY
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.

O
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
C
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
D
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
E

1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
EP

PERFORMANCE CHECKLIST 1 2 3 4

1. Blended ingredients for filling.


D

2. Cooked over slow fire stirring continuously until thick.

3. Poured into prepared pie shell.

4. Topped with another half of the pie dough.

5. Baked as directed for double crust pies.

97
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries.
Perform the activity below

Activity 2.1.7

MANGO PIE

INGREDIENTS

PY
*Use Single Pie Crust. Prebake.

FILLING
1 cups milk, evaporated

O
1 cup sugar
cup cornstarch
2 tbsp. water
cup butter
C
3 pieces mangoes, fresh, sliced
cup cold water
D
2 tbsp. gelatin, unflavored
3 tbsp. sugar
E

PROCEDURE
1. Blend and bring to a boil milk and sugar.
EP

2. Suspend starch in water.


3. Stir into milk mix over medium heat, stirring continuously until thickened.
4. Add butter and blend until smooth. Remove from fire.
5. Pour into prebaked shell. Set aside.
6. Prepared mangoes. Arrange on top of the prepared cream.
D

7. Suspend gelatin in cold water. Add sugar. Heat until gelatin is dissolved and
pours over pie.
8. Chill until gelatin is set.

How well did you perform? Find out by accomplishing


the Scoring Rubric honestly and sincerely. Remember,
it is your learning at stake.

98
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given tasks

PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires

PY
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.

O
C
PERFORMANCE CHECKLIST 1 2 3 4

1. Blended and brought milk and sugar to a boil.


D
2. Suspended starch in water.
E

3. Stirred in milk and mixed over medium heat, stirring


continuously until thickened.
4. Added butter and blended until smooth. Removed from
EP

fire.
5. Poured into prebaked shell. Set aside.
6. Prepared mangoes. Arranged on top of the prepared
cream.
D

7. Suspended gelatin in cold water. Added sugar. Heated


until gelatin was dissolved and poured over pie.
8. Chilled until gelatin was set.

99
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in baking pastries.
Perform the activity below.

Activity 2.1.8

Pineapple Pie

PY
Ingredients
1 recipe pastry for a 9 inch double crust
cup white sugar
1 tbsp. cornstarch
1 (20 Oz.) can crushed pineapple with juice
1 tbsp. lemon juice

O
2 tbsp. milk
1 tbsp. white sugar C
Procedure

1. Preheat oven to 425F (220C).


D
2. In a medium saucepan, combine sugar, cornstarch, pineapple with juice and
lemon juice. Cook over medium heat, stirring constantly until thickened, then
allow to boil for 1 minute.
E

3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust
and seal. Make a few steam vents in crust, then brush with milk and sprinkle
with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or
EP

at room temperature.
www.allreciped.com/recipe/15903/pineapple-pieiii/
D

How well did you perform? Find out by accomplishing


the Scoring Rubric honestly and sincerely. Remember,
it is your learning at stake.

100
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.

PY
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.

PERFORMANCE CHECKLIST 1 2 3 4

O
1. Preheated oven to 425F (220C). C
2. In a medium saucepan combined sugar, cornstarch,
pineapple with juice and lemon juice. Cooked over medium
heat, stirring constantly until thickened, then allowed to boil
for 1 minute.
D
3. Cooled mixture slightly and poured into pastry-lined pie
pan. Covered with top crust and seal. Made a few steam
vents in crust, then brushed with milk and sprinkled with
E

sugar. Placed in preheated oven and baked for 35 minutes.


Served chilled or at room temperature.
EP

Enhance your skills in baking pastries.


Perform the activity below.
D

Activity 2.1.9

BOAT TARTS
INGREDIENTS
2 cups all- purpose flour
1 tsp salt
2 tbsp. sugar
cup margarine or butter
1 tsp water

101
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PROCEDURE
1. Sift flour, salt and sugar into a bowl.
2. Add the margarine and cut with a pastry blender until margarine is broken
into fine particles.
3. Sprinkle water, stir and gather mixture to form dough. Chill.
4. Roll out about 1/8 thick.
5. Cut with cutter and fit into boat tart shells.
6. Fill with cashew nut filling. Bake at 350F for 10 minutes or until golden
brown. Makes 24 boat tarts.

How well did you perform? Find out by accomplishing

PY
the Scoring Rubric honestly and sincerely. Remember
it is your learning that is at stake.

Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task.

O
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
C
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
D
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
E

1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
EP

PERFORMANCE CHECKLIST 1 2 3 4
1. Sifted flour, salt and sugar into a bowl.
2. Added the margarine and cut with a pastry blender until
D

margarine is broken into fine particles.


3. Sprinkled water, stirred, and gathered mixture to form
dough. Chilled.
4. Rolled out dough about 1/8 thick.

5. Cut with cutter and fit into boat tart shells.

6. Filled with cashew nut filling. Baked at 350F for 10


minutes or until golden brown. Makes 24 boat tarts.

102
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Scaling Instructions for Baked Pies

PIE SIZE WEIGHT OF PIE SIZE WEIGHT OF


FILLING FILLING
8 in. 26-30 oz 20 cm 750-850 g
9 in. 32-40 oz 23 cm 900-1150 g

What do you need to know?

PY
Read Lesson Information very well then find out how much you can

O
remember. Then perform Self-Check 1.4 to find out how much you
have learned. C
Lesson Information
D
Baki ng Temperat ures f or Pi es and Past ri es
Not all ovens are of the same kind and type. Check on the quality of oven to
E

be used to ensure its capacity to produce quality pastry products. Heat should be
evenly distributed throughout the compartment. Use the table below as your
EP

temperature guide in baking pies and pastries

Oven Temperature Baking Time


Types of Product
Pastry
D

One crust pie (custard type,


400F to 425F 30 to 40 min
unbaked shell)
Meringue on cooked filling in
350F to 425F 12 to 15 min
prebaked shell
Shell only 450F 10 to 12 min
Two crust pies with
400F to 425F 45 to 55 min
uncooked filling
Two crust pies with cooked
425F to 450F 30 to 45 min
filling

103
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Self-Check 1.4

Give the oven temperature for baking the different types of Pastry Products.

Types of Pastry Product Oven Temperature

PY
1. Two crust pies with uncooked
filling

2. Meringue on cooked filling in

O
prebaked shell

3. One crust pie (custard type,


C
unbaked shell)
E D

Now you are ready to go on with the ways on how to decorate and
present pastry products!
EP

LO2. Decorate and Present Pastry Products


D

Prepare a variety of fillings and coating/icing, glazes and decorations for pastry
products according to standard recipes, enterprise standards and/or customer
preferences.
Fill and decorate pastry products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences.
Finish pastry products according to desired product characteristics.
Present baked pastry products according to established standards and
procedures.

104
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What do you need to know?

Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing Self-check
2.2.1.

Lesson Information

PY
Variety of Frosting or Icing, Fillings and Glazes Used in Pastries

The easiest way to decorate an ordinary pastry is with coat of glaze. The
simplest option barely requires a recipe at all. Just mix confectioners sugar with a
liquid such as milk or lemon, adjusting the proportions until you reach the desired

O
thickness. We can add a bit of citrus zest, liqueur, and vanilla extract or other
flavoring agent. Other glazes feature extra richness from butter, heavy cream,
chocolate, or caramel. All of the options should be used immediately after they are
C
made and then given a few minutes to set before serving.

Basic Milk Glaze


D
Whisk together 2 cups confectioners sugar and cup milk until smooth,
adding more milk if needed to reach desired consistency. Make about cup.
E

Brown Sugar Glaze


EP

Heat 6 tbsp. unsalted butter and cup packed light brown sugar in a
saucepan over medium, stirring, until sugar has dissolved. Add 2 tbsp. of heavy
cream, 1 tsp vanilla extract and tsp. salt brings to a boil. Remove from heat, then
let cool until thickened. This makes about 1 cup.
D

Lemon Glaze

Whisk together 2 cups confectioners sugar with 2 tsp. finely grated lemon
zest and cup lemon juice until smooth. This makes about 1 cup.

Chocolate Glaze

Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring


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.

105
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Boiled Icing

Ingredients

2 cups sugar
cup water
tsp cream of tartar
1 tbsp. corn syrup
2 egg whites

Procedure:

1. Combine together sugar, water and syrup.

PY
2. Bring to boil over low fire until it forms into threadlike consistency.
3. On a separate bowl, beat together egg whites and cream of tartar until stiff.
4. Pour hot syrup to beaten egg whites gradually.
5. Continue beating until mixture becomes stiff and fluffy.
6. Fills and frost a layer cake using boiled icing.

O
The table below indicates the different kinds of fillings for pies and pastry. It shows
how they are made, their uses and how to store them.

Description How made


C Best Used for Storage
coloring
Jams and Can purchase ready Used as a filling Refrigerate after
D
Jellies made: stir it to soften, or alone or in opening. Is not
heat with amount of liquid if combination with perishable if
its too thick, and strain to other fillings such as used as filling.
E

remove the seeds. butter cream.


Meringue It is made from beating egg Used for covering Does not need
Pure white fluffy whites with sugar. pies. Can be piped. refrigeration
EP

beaten egg Becomes sticky


whites. when
refrigerated.
Simple Sugar Made from sugar and water, Syrup is popular in Keep excess
Syrup and then cooked. Can be presenting cream puff refrigerated.
flavored which should and clair, it tastes
D

complement the flavors fresh and moist.


pastry.
Whipped Beaten with sugar. Can be Can be used as a Must remain
Cream flavored. Stabilized for filling and frosting. refrigerated.
Creamy, longer life with gelatin. Can be piped to form
delicate soft decorations.
sweetness,
Perishable
Source: Methods featured in Professional Baking, Sixth Edition by Wayne Gisslen. 2013
John Wiley & Sons, Inc.

106
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Self-Check 2.2.1

Arrange the following steps in making Boiled Icing. Use A for the first step, B for
second and so on. Write your answer on your test notebook.

____ 1. Bring to boil over low fire until it forms into a threadlike consistency.

____ 2. Combine together sugar, water and syrup.

____ 3. On a separate bowl, beat together egg whites and cream of tartar until stiff.

PY
____ 4. Pour hot syrup to beaten egg whites gradually.

____ 5. Fills and frost a layer cake using boiled icing.

____ 6. Continue beating until mixture becomes stiff and fluffy.

O
C
What do you need to know?
E D

Read Lesson Information closely and find out how much you can
remember. Perform Self-Check 2.2 to find out how much you have
EP

learned.

Lesson Information
D

Accompaniments, Garnishes and Decorations for Pastries

Syrup

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Flavored simple syrup is used to moisten some pastries. Flavorings maybe
extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold,
because flavor maybe lost if they are added to hot syrup. Syrups may also be
flavored by boiling them with lemon or orange rind.

Pastry Cream

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

O
Custards
C
E D

It consists of milk, sugar, eggs and flavorings. Whole eggs are used for
EP

greater thickening power. Used as pie fillings and as a dessert by itself

Basic Custards and Creams. https://books.google.com.ph


D

Nut Garnish

108
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Rules for Garnishing Pastry Products

1. Garnishes should be edible.


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

PY
Sample of Pastry Products Presentations

O
C
D
Peach Cream Pie Butterflies and Bow Tie Pastries
E
EP
D

Cream Puff and Eclairs Fresh Fruit Tart

Tartlet

109
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Self-Check 2.2.2

Enumerate what is asked for in the following:


A. Rules for garnishing pastry products (7)
B. Sample of pastry presentations (3)

PY
What do you need to know?

O
Read Lesson Information closely then find out how much you can
C
remember. Perform Self-Check 2.2.3 to find out how much you have
learned.
D
Lesson Information
E

Standards and Principles to be follow in Decorating and Finishing Pastry


EP

Products

Color of the Product - a color stimulates sense of sight and enhanced once
appetite. It is essential that the presentation and plating must be eye-
catching.
D

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.

110
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Self-Check 2.2.3

Identify what is being described in the sentences below. Write your answer on
your test notebook.

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


2. It is the amount of moisture present in pastry products which contribute in the

PY
moistness and softness of pastries.
3. It refers to the form and shape of pastry products after baking.
4. It stimulates sense of sight and enhanced once appetite.

O
LO3: Store Pastry Products


C
Store pastry products according to established standards and procedures.
Select packaging appropriate for the preservation of product freshness and
eating characteristics.
D
Lesson Information
E

HOW TO STORE PASTRY PRODUCTS


EP

Storing pastry products is one of the most important undertakings after


preparation wherein they are to be kept properly to avoid spoilage.

The table below indicates the proper way of storing pastries and where to store
them:
D

Pastry Products How to store Where to store


Pies Covered or Cool place or refrigerator to prevent
boxed mold growth.
Custard tart, nut with Covered or Must be refrigerated. Generally do
custard base boxed not freeze well after baking.
Cream Puff and Eclair Covered or Cool place or refrigerator to prevent
boxed mold growth.
Fruit Pies Covered or Must be refrigerated. Generally do
boxed not freeze well after baking.
Egg pie Covered or Must be refrigerated. Generally do
boxed not freeze well after baking.

111
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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.

Observe 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 (crme caramel or trifle) is not heated and cooled

PY
properly and quickly, bacteria that are present in the custard can grow
quickly to dangerous numbers.

Pastry products that are not required for immediate consumption must be
cooled rapidly and stored in the refrigerator until required.

O
If milk and cream are used, like in custards, they must not be left to stand at room
temperature for any length of time. They should be kept in the refrigerator until
C
the last possible moment to prevent the risk of food poisoning.

Equipment for Storing Pastries


D
1. chiller
2. freezer
3. refrigerator
E
EP

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.
D

Unbaked pies will last about four months in the freezer, while baked berry pies
can be frozen for six to eight months.

Packaging Bakery Products

This lesson describes the skills and knowledge required to package and label
pastry products for storage and transportation. It requires the ability to correct
packaging materials. The main objective of packaging is to keep pastry products in
good condition until it is sold and consumed. Correct packaging is essential to
achieve these objectives.

112
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Definition of Packaging
Packaging refers to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the consumer.
Several factors are taken into consideration when designing an appropriate
packaging for goods, such as the size, shape, durability, space, and cost.

It plays a significant role especially when dealing with pastry products. Packaging
helps prolong its shelf life by preventing mechanical damage. It also helps in the
retention of the nutritive value of pastry products.

Major Functions of Packaging


Protect from mechanical damage in transit and loading and unloading

PY
Protect from loss of moisture and any foreign odor contaminations
Protect from foreign body infestation.
Legal compliance for values and ingredients for consumers
Advertisement

O
Packaging Materials for Storing Pastries

1. Plastic container - Plastics are extremely useful as they can be made either
C
soft or hard forms, as sheets or containers, and with different thickness, light
resistance, and flexibility.
2. Plastic/cellophane Transparent or colored plastic is usually used for
packaging tarts, pies and other types of pastries.
D
3. Aluminum foil
4. Paper/boxes
E

Sample of pastry products packaging

Box Packaging for Pie


EP
D

Paper Packaging Box Packaging for Mini Pie

113
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Enhance your skills in packaging pastries.
Perform the activity below.

Activity 3.3.1

Prepare pastry products. Choose your own pastry recipe. Prepare all the needed
materials and ingredients. Perform actual preparation, presentation, packaging and
storing. Evaluate your output and performance using the rubric below.
PERFORMANCE LEVELS

PY
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.

O
2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
C
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
D
Dimension Performance Level
Very Needs
Excellent Satisfactory Satisfactory Improvement Points
E

(4 pts) (3 pts ) ( 2 pts) (1 pts) Earned


Use of tools and
equipment
EP

Application of
procedures
Safety work
habits
Completeness of
D

task
Time
management

114
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How much have you learned?

Post-assessment
Read and analyze the statements carefully. Choose the best answer and write the
letter only in your answer sheet.

1. What important ingredient in pastries provides the moisture needed to


develop gluten?
A. edible tallow

PY
B. flour
C. salt
D. water

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

O
A. brown sugar
B. confectioners sugar
C. granulated sugar C
D. refined sugar

3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
D
A. baking powder
B. flour
C. shortening
E

D. sugar

4. Which of the baked goods are usually made of dough or have a crust made
EP

out of enriched dough?


A. bread
B. pastry
C. pie
D. pizza
D

5. What kind of flour contains more gluten and less starch?


A. all-purpose flour
B. bread flour
C. cake flour
D. soft-flour

6. Which refers to personal cleanliness practice in baking?


A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours

115
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7. Which type of light pastry is filled with whipped cream or a sweetened cream
filling and often topped with chocolate?
A. cream puff
B. Danish pastry
C. French pastries
D. pie and tart

8. What is the first step to have best results in baking?


A. memorize the recipe very well
B. use modern equipment
C. use only imported ingredients
D. measure ingredients accurately

PY
9. How many cups are there in one gallon?
A. 3
B. 5
C. 10

O
D. 16

10. What is the proper way to measure flour accurately?


A.
B.
C
level off with the use of the tines of a fork
shakes the measuring cup before leveling
C. shovel the flour
D. sift it before measuring
D
11. What is the substitute for 1 cup of whole milk?
A. cup evaporated milk plus cup water
E

B. 123 cups sweet milk plus 1 tbsp. water


C. 2 cups sweet milk plus 1/2 tbsp. water
EP

2
D. 3 cup sweet milk plus 1 tbsp. water

12. What is the best substitute for two cups of pastry flour?
A. 1 cup sifted all-purpose flour
B. 1 cup sifted all-purpose flour plus 23 cup cake flour
C. 1 cup minus 1 tbsp. sifted all-purpose flour
D

D. 1 cup minus 2 tbsp. sifted all-purpose flour

13. It is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using a circular motion.
A. beating
B. creaming
C. folding
D. stirring

116
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14. It is the procedure of rubbing one or two ingredients against a bowl with the
tip of a wooden spoon or electric mixer.
A. beating
B. creaming
C. stirring
D. folding

15. What is the outer part of a loaf bread or pastry?


A. crust
B. filling
C. muffins
D. topping

PY
16. Which is a rich pastry filled with custard or fruit?
A. cream puff
B. Danish pastry
C. French pastries
D. pie and tart

O
17. What mixing technique in baking is usually used for meringue and for chiffon
products?
A. blending
B. folding
C
C. kneading
D. whisking
D
18. What do you call the process of putting product into containers for easy
distribution?
A. labeling
E

B. packaging
C. storing
D. wrapping
EP

19. It is one of the innovative methods of commercial food packaging


A. foil packaging
B. canned package
C. freezing packaging
D

D. chill packaging

20. What storing technique is used to draw, fold, and cover the bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping

117
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GENERALIZATION

This module gave opportunity to develop your skills


in Preparing and Producing Pastry Products according
to standard operating procedures, techniques and
knowledge of Bread and Pastry Production.

PY
This will prepare you to move on to the next
lessons to gain important skills in preparing pastry
products.

O
C
E D
EP
D

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Quarter 3

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Overview

Baking is cooking food in an oven, in hot ashes, or


in any oven-type appliances. Cake is one of the most

O
commonly baked products. Cakes are usually eaten during
special occasions such as birthdays, weddings,
anniversaries, and other celebrations. They are sweet,
C
made from a combination of liquid batters, and with high fat
and sugar contents. After baking, they are often decorated.
They can be of different shapes and sizes, and decorated
with a variety of toppings like fruit, candy, and frosting.
D
Tortes, on the other hand, are a type of cake that use
higher quality ingredients, which generally makes them
E

more expensive. Their name is derived from the German


word torte, which means cake.
EP
D

119
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Definition of Terms

Angel food cake Type of cake made of meringue and flour

Appropriate suitable or proper under the given circumstances

Assembling fitting together the component parts of a certain dish or food

Bake cook food in a dry heat method inside an oven

Batter semi-liquid mixture of one or more flours combined with liquids

PY
such as water, milk or eggs used to prepare various foods

Beating introducing air into the mixture thru mechanical agitation as in


beating eggs

Blend to combine ingredients and produce a homogenous mixture

O
Boiled icing sugar and egg white icing for cakes; Sugar is first cooked on
the stovetop to form syrup, and then the hot syrup is beaten
into whipped egg whites. As the mixture is beaten it becomes
C
smooth, fluffy, and glossy.

Boiled icing Italian meringue used as cake icing


D
Brown sugar regular granulated sucrose containing various impurities that
give distinctive flavor
E

Butter cream icing made of butter and/or shortening blended with


confectioners sugar or sugar syrup, other ingredients may
also be added
EP

Cake flour fine, white flour made from soft wheat

Chemical leavener leaveners such as baking soda, baking powder, or baking


ammonia, which releases gases produced by chemical
reactions
D

Chiffon cake light cake made following the chiffon method cake mixing
method involving the folding

Choux pastry or pte choux light pastry dough for making profiteroles,
croquembouche and clairs

Cocoa powder dry powder made from ground cocoa solids

Cocoa butter white or yellowish fat found in natural chocolate

Commis junior chef

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Confectioners sugar sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking

Consistency the way in which a certain substance, typically liquid, holds


together; (2) thickness or viscosity

Creaming rubbing butter and sugar until light and fluffy

Creaming method mixing method that begins with the blending of fat and sugar;
used for cakes, cookies and similar items

Dark chocolate Sweetened chocolate consist of chocolate liquor and sugar

Dust To sprinkle the surface with flour to avoid mixture to stick on it

PY
Filling Edible mixture used to fill pastries, sandwiches, or cakes

Filling, coating, topping quantity of material that fills or is used to fill something, or
is used to coat, or is used to design the top of food

O
Foaming Continuously beat egg white to incorporate air until it becomes
light and fluffy.

Fondant type of icing made of boiled sugar syrup that is agitated so that
C
it would crystallize into a mass of extremely small white
crystals.

Frost cover cakes with icing


D
Ganache rich cream made of chocolate and heavy cream.
E

Garnishing decorate or embellish something, especially food

Gateau French word for cake


EP

Gateau, torte rich cake, typically one containing layers of cream or fruit.

Genoise sponge cake made by whipping whole eggs with sugar and
folding in flour and sometimes, melted butter.
D

Glaze shiny coating such as syrup, applied to a food; to make a food


shiny or glossy by coating it with a glaze or by browning it
under a broiled or in a hot oven.

Granulated sugar sucrose in a fine crystalline form

Grease brush pan with shortening.

Gum paste type of sugar paste or pastillage made from vegetable gum.

Petit four small confectionery or savory appetizer means small oven in


French.

Pre-heat heat the oven prior to baking to achieve the required heat

121
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Scrape to remove sticky ingredients from the side of the
mixing bowl.

Sift to pass the flour through the sieves to make it finer


and light.

Sponge batter or dough of yeast, flour and water that is allowed to


ferment and is then mixed with more flour and other
ingredients to make a bread dough.

Sponge cake type of cake made by whipping eggs and sugar to a foam,
then folding in flour

Sweet paste sweet doughy candy or confection.

PY
Tortes German for various types of cakes, usually layer cakes

Turntable pedestal with a flat, rotating top used for holding cakes while
they are being decorated

O
Whip to beat rapidly and continuously to aid incorporation of air as in
whipping egg whites to make meringue and in cream.
C
E D
EP
D

122
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What do you need to know?

Pre-assessment

Let us determine how much you already know about preparing and
presenting gateau, tortes and cakes. Take this test.

PY
Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.

1. It refers to dry heat cooking which usually takes place in oven.

O
A. baking
B. broiling
C. grilling
D. stewing
C
2. It refers to fine white flour made from soft wheat which contains 7-9%
protein.
D
A. all-purpose flour
B. bread flour
E

C. cake flour
D. pastry flour
EP

3. Which is a light cake made of meringue and flour?


A. angel food cake
B. batter cake
C. chiffon cake
D

D. sponge cake

4. Which refers to getting the right number of serving from a recipe and
serving the right amount?
A. mark-up
B. portion control
C. weight
D. yield

123
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5. Which refers to a method of dividing cake into uniform pieces before
serving?
A. counting
B. cutting
C. measuring
D. weighing

6. Which method of portioning is done with the use of a food scale?


A. counting
B. cutting
C. measuring
D. weighing

PY
7. What sweet soluble organic compound belongs to the carbohydrate group
of foods?
A. flour

O
B. milk
C. shortening
D. sugar
C
8. This very fine sugar dissolves faster and is perfect for making meringue.
A. caster sugar
D
B. confectioners sugar
C. granulated sugar
D. white sugar
E

9. What sugar is pulverized into powder to prevent caking?


EP

A. caster sugar
B. confectioners sugar
C. granulated sugar
D. white sugar
D

10. Which basic ingredient in baking helps attain tenderness by preventing


cohesion of gluten strands?
A. leavening
B. liquid
C. shortening
D. sugar

124
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11. It refers to heating the oven to attain the required baking temperature
before baking.
A. baking
B. proofing
C. preheating
D. broiling

12. This type of cake contains a high percentage of fat or shortening.


A. batter type cake
B. chiffon
C. foam type cake

PY
D. unshortened cake

13. It is a combination of shortened and foam type cake.


A. batter type cake
B. chiffon

O
C. foam type cake
D. unshortened cake
C
14. Which contains less than 5% fats?
A. batter type cake
D
B. chiffon
C. foam type cake
D. unshortened cake
E

15. What coating is applied to food to make the food shiny or glossy?
EP

A. custard
B. ganache
C. glaze
D. syrup
D

16. Which is a kind of icing that is made out of butter and/or shortening
blended with confectioners sugar or sugar syrup?
A. butter cream
B. custard
C. ganache
D. syrup

125
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17. Which is a rich cream made of chocolate and heavy cream?
A. butter cream
B. custard
C. ganache
D. syrup

18. Which edible mixture is used to fill pastries, sandwiches, or cakes?


A. butter cream
B. custard
C. filling
D. ganache

PY
19. What type of icing is made of boiled sugar syrup so that it would
crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard

O
C. filling
D. fondant C
20. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
D
C. 5 days
D. 6 days
E
EP
D

126
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Lesson 3: PREPARE AND PRESENT GATEAUX, TORTES, AND
CAKES

EXPECTED OUTCOMES:

At the end of this lesson, you should be able to:

PY
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

LO1. Prepare Sponges and Cakes


O
C
Select, measure, and weigh ingredients according to recipe requirements,
enterprise practices and customer practices.
D
Select required oven temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices.
Prepare sponges and cakes according to recipe specifications, techniques
E

and conditions and desired product characteristics.


Use appropriate equipment according to required pastry and bakery products
EP

and standard operating procedures.


Cool the sponges and cakes according to established standards and
procedures.
D

What do you need to know?

Read Lesson Information closely then find out how much you can
remember. Find out how much you can learn by doing Self-Check 3.1.

127
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Lesson Information

Measuring Ingredients Properly


It is important to measure the ingredients accurately to get standard products
and efficient use of materials.

Dry Ingredients

1. Flour
Sift the flour to remove lumps and scoop it to fill the measuring cup until it
overflows. Do not shake the measuring cup but level the flour with a spatula

PY
or the edge of a knife.

2. Baking Powder/Baking Soda


Remove the lumps by stirring. Dip the measuring spoon into the powder or
scoop the baking powder or baking soda, then level it off with a spatula.

O
3. Powdered Milk
Remove the lumps by stirring. Scoop lightly to fill the measuring cup
C
without shaking until it overflows. Use the spatula or the straight edge of a
knife to level the measurement.

4. White Sugar
D
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop
the sugar until it overflows. Do not shake the measuring cup but level the
sugar with a spatula or the edge of a knife.
E

5. Brown Sugar
Roll out the lumps, remove the dirt and pack into the measuring cup until
EP

the sugar follows the shape of the cup when inverted. When removed from the
measuring cup, the brown sugar will be molded into the shape of the cup if
packed properly.
D

Liquid Ingredients
A liquid measuring cup is used to measure large quantities of liquids. Set the
cup on a level surface. Never lift the cup while pouring the liquid. Read the scale
from the side of the cup.

Solid Fats
Fill the measuring cup with shortening and press down until it is full. Level the
fat with the spatula or the edge of a knife.

128
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How much did you learn?

Self-Check
Self-Check 1.1 3.1.1

Match column A with the appropriate words in column B. Choose the letter of the
correct answer and write it on your answer sheet.

PY
A B

1. Fill the measuring cup with the shortening a. Liquid ingredients


while pressing until it is full. Level the fat with

O
the spatula or the edge of a knife

2. Sift to remove lumps and scoop it to fill the


measuring cup until it overflows. Do not shake b. Solid fats
C
the measuring cup but level it with a spatula
or the edge of a knife
D
3. Sifting is not necessary unless it is lumpy. Fill
the measuring cup or scoop until it overflows. c. Flour
Do not shake the measuring cup. Level off
E

with spatula or the edge of a knife

4. Remove the lumps by stirring. Dip the d. Baking powder/


EP

measuring spoon then level it off with a baking soda


spatula.

5. A graduated measuring cup is used. Set the


cup on a level surface. Never lift the cup while e. White sugar
D

measuring. Read the scale from the side of


the cup.

129
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Enhance your skills in measuring ingredients.
Perform activity below.

Activity 3.1.1

Group yourselves into five. Assign a leader for each group. With the use of standard
measuring tools, practice the proper way of measuring ingredients following the
steps given. Leader must check/monitor the performance of each member. Repeat

PY
the steps until all members can measure all the ingredients properly. After the
activity, accomplish the Scoring Rubrics/Checklist provided below.

How well did you perform? Find out by accomplishing

O
the Scoring Rubric honestly and sincerely. Remember
it is your learning that is at stake.
C
PERFORMANCE LEVELS
D
4 - Can perform this skill without supervision and with initiative and adaptability to
problem situations.
E

3 - Can perform this skill satisfactorily without assistance or supervision.


2 - Can perform this skill satisfactorily but requires some assistance and/or
EP

supervision.
1 - Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
D

130
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PERFORMANCE CHECKLIST 1 2 3 4
Flour
Sifted the flour to remove lumps and scooped it to fill the
measuring. Leveled the flour with a spatula or the edge of a
knife.
Baking Powder/Baking Soda
Removed the lumps by stirring. Dipped the measuring spoon
into the powder or scoop the baking powder or baking soda,
then leveled it off with a spatula.
Powdered Milk
Removed the lumps by stirring. Scooped lightly to fill the
measuring cup without shaking until it overflows. Used the
spatula or the straight edge of a knife to level the measurement.

PY
Sugar
Filled the measuring cup or scooped the sugar until it overflows.
Did not shake the measuring cup but leveled the sugar with a
spatula or the edge of a knife.

O
Brown Sugar
Rolled out the lumps, removed the dirt and packed into the
measuring cup until the sugar follows the shape of the cup when
inverted. When removed from the measuring cup, the brown
C
sugar will be molded into the shape of the cup if packed
properly.
Solid Fats
Filled the measuring cup with the shortening while pressing until
D
it is full. Leveled the fat with the spatula or the edge of a knife.
E

Read Lesson Information closely then find out how


EP

much you can remember. Then find out how much


you have learned by doing Self-Check 3.1.2.

Lesson Information
D

Portion Control, Yields, Weights and Sizes

What is Portion Control?


Portion control means getting the right number of servings from a recipe and
serving the right amount. It requires following the standardized recipes exactly. It
involves planning menus carefully, purchasing an adequate amount of food,
preparing, storing, and serving food.

Importance of Portion Control


1. It provides the correct serving size to meet the nutritional needs.
2. It helps control costs.

131
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3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size

Methods of Portion Control


Cutting a method of dividing food into uniform pieces before it is placed on
the serving line.
Examples: sheet cakes, rolls, or brownies

PY
Cake Cutting Guide

O
C
E D
EP
D

Weighing a method that makes use of a food scale to create portions


based on weight

Measuring - a method of portioning food on the serving line that involves the
use of scoops or ladles

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Counting - name or list (the units of a group or collection) one by one in
order to determine the total number

Suggestions for Controlling Portions


1. Follow the recipes accurately when measuring and weighing ingredients.
2. Be sure the servers know the planned portion size for each baked products to
be served.
3. Prepare a sample tray or plate before serving to visualize the amount to
serve.
4. Use the correct type and the correct size portion control tool for each food
item.

PY
O
How much did you learn?
C
Self-Check
Self-Check 1.23.1.2
D
Identify what is described in the sentences below. Write your answer on your answer
sheet.
1. Getting the right number of servings from a recipe and serving the right
E

amount
2. Method of dividing food into uniform pieces before it is placed on the serving
line
EP

3. Method of portioning food on the serving line that involves the use of scoops,
or ladles
4. Method performed using a food scale
5. Naming or listing (the units of a group or collection) one by one in order to
determine the total number
D

What do you need to know?

Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing Self-
Check 3.1.3.

133
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Lesson Information

Cake Ingredients

1. Cake Flour
Cake Flour is a finely ground meal obtained by grinding and milling cereal
grains. It contains 7-9% protein content and is made from soft wheat flour. It is good
for making cakes and cookies where a tender and delicate texture is desired.

2. Sugar

PY
Effects of Sugar in Baking
Makes the color of the crust brown or richer
This is due to the Maillard reaction. It is a chemical reaction wherein
protein and sugar react together when subjected to high temperature.

O
Improves the nutritional value, flavor and aroma of the product.
Sugar has the most pronounced effect on flavor where it sweetens the
product.
C
Makes the cakes tender.
D
In cakes, the heat of baking causes the starch in flour to absorb liquid and
swell. This process is called gelatinization. As more liquid is absorbed by
E

the starch, the batter goes from a fluid to a solid state. Sugar acts to slow
gelatinization by competing with the starch for liquid. By absorbing part of
the liquid, sugar maintains the viscosity of the batter. As a result, the
EP

temperature at which the cake sets (turning from liquid to solid state) is
delayed until the optimum amount of gases are produced by the
leavening agents. Carbon dioxide, air and steam produced from
leavening agents, heated water, and air become entrapped and expand in
the air cells. The result is a fine, uniformly-grained cake with a soft,
D

smooth crumb texture. As described above, sugar is effective in delaying


starch gelatinization in cakes and provides good texture and volume.

Contributes to moisture content of cakes


Increased retention of moisture due to sugar content gives the baked
products longer shelf life by increasing its storing quality.

Acts as creaming agent.


Sugar crystals become interspersed among the shortening molecules
when shortening and sugar are creamed together. In cakes and cookies,

134
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sugar helps promote lightness by incorporating air into the shortening. Air
is trapped on the face of sugars irregular crystals. When sugar is mixed
with shortening, this air becomes incorporated as very small air cells.
During baking, these air cells expand when filled with carbon dioxide and
other gases from the leavening agent.

Sugar serves as a whipping aid to stabilize beaten egg foam.


In foam-type cakes, sugar interacts with egg proteins to stabilize the
whipped foam structure. In doing so, sugar makes the egg foam more
elastic so that air cells can expand and take up gases from the leavening
agent.

PY
3. Eggs

Use of Eggs in Baking


Thickening agent. The use of egg as a thickening agent is possible

O
when the protein of an egg coagulates when heated.
Binding agent. The coagulation of protein and the viscosity of uncooked
eggs are why eggs are used as binding agents. They are used as a
C
coating to hold crumbs together for crust formation on breaded foods.
Coagulation increases the rigidity of cell walls and of crusts in different
types of dough and batter.
Emulsifying agent. Lipoproteins which are present in yolk make it
D
valuable as an emulsifying agent.
Leavening agent. The surface activity of the proteins of egg also make
E

the egg valuable in the production of a film that holds air which may be
used to aid in the leavening of various food mixtures. The air beaten into
EP

the egg does the leavening but the characteristics of the egg make it
possible for the air to be held in a product.
Color. The yolk provides a desirable yellow color which renders the cake
a rich appearance.
Richness. The fat and other solids present in the eggs increase the fat
D

content and make the product taste sweeter.


Flavor. Eggs contain flavor which makes the product more desirable.
Freshness and nutritive value. The moisture content of eggs (75% for
whole eggs) coupled with its natural ability of binding and retaining
moisture, retards staling. Eggs are high in value and contribute a lot to the
value of baked products as a food. They are rich in calcium, phosphorous
and iron. They contain complete proteins which supplies all of the amino
acids required to maintain growth and good health. They also supply
important amounts of vitamin A, D, thiamine and riboflavin.

135
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4. Shortening

Uses of Shortening in Baking


Makes products tender and improves flavor.
Assists in gas retention giving better volume and crust.
Prevents the cohesion of gluten.
Improves the aroma, color and texture of baked products.
Improves the shelf life of baked products because of its moisture.

5. Leavening Agent

PY
6. Liquid Ingredients

O
How much did you learn?

Self-Check 3.1.3
C
Self-Check 1.3

Match the definitions in Column A with the terms in Column B. Write your answer on
D
your answer sheet.

A B
E

A. Finely ground powder obtained by grinding and/or 1. water


milling cereal grains 2. shortening
EP

B. Cheapest ingredient in baking. It helps dissolve all 3. leavening


other ingredients into batter and form a smooth, 4. flour
workable mixture. 5. eggs
C. It is considered the most costly ingredient in baking.
It represents almost 50% of the total cost of baked
D

products.
D. Made from hydrogenated vegetable oil. It contains
80-85 percent fat and 10-15 percent water.
E. Gases that cause the batter to rise. It also increases
tenderness when any fat is added to a flour mixture.

Read Lesson Information closely then find out how much you
can remember. Find out how much you have learned by doing
Self-Check 3.1.4.

136
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Lesson Information

sheetsh

Temperature Use for Different Types of Cakes

Baking Temperature and Time

Cakes types Temperature Temperature Minutes


(F) (C)
Cupcake 350-375 177-190 15 to 25

PY
Layer Cake 350 -375 177-190 20 to 35

Loaf Cake 350 177 45 to 60


Angel Food &
350 177 50 to 60
Sponge

O
Philippine Home Economics Baking Basics by Nancy Cameros Gonzales

Importance of Pre-Heating an Oven


C
It is important to preheat your oven before baking. Baked items depend on
the correct oven temperature to help them rise properly. All baked recipes are tested
in preheated ovens. Place the oven racks at the proper levels first, and then set the
D
temperature stated in the recipe.

Classifications of Cakes
E

High-fat or Shortened Cakes - a type of cake which contains a high


percentage of fat or shortening.
EP

Low-fat or Foam-type Cakes - also known as unshortened cake which


contains less than 5% fat.

Modified Sponge Cake - combination of shortened cake and foam-type cake.


D

137
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Baking Tools and Equipment

Icing spatula is used to apply and


spread icing, frosting and butter
cream.

Mixing bowl is a deep hallow dish


used for mixing baking

PY
ingredients.

O
Rubber scraper is a flat tool used
to scrape any mixture and collect
C every bit of the mixture out of a
bowl.

Liquid measuring cup is a


D
transparent cup with lines, called
marker lines, to indicate the
E

volume of liquid. Size varies from


to 5 cups or for volumes about
50 ml and above.
EP
D

Measuring cups are a set of


marked cups used to measure
both liquid and dry ingredients.

138
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Measuring spoons are a set of
spoons with amount indicated in
the handle used in measuring
small amounts of ingrediets less
than cup.

Weighing scale is a device used


in measuring ingredients.

PY
O
Smart scale is a device used in
C measuring ingredients.
E D

Grater is a device made of metal


with holes surrounded by sharp
EP

edges used to grate food into


small pieces like cheeze.
D

Chopping board is a tool usually


made of wood or plastic used for
cutting ingredients.

139
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Cake pan is a container used in
baking cakes.

Sifter is a tool used to separate


coarse particles of sugar and flour.

PY
O
Can openers are used in opening
canned ingredients like milk.
C
E D
EP

Oven is an enclosed compartment


used for baking.
D

140
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Refrigerator and Cooler are
appliances used for cooling cakes.

PY
O
C Rotary egg beater is a handled
device used in beating eggs,
cream and other liquids.
E D
EP

Thermometer is a device used in


monitoring the temperature of the
oven.
D

Wire whisk is a kitchen tool in the


form of stiff, thin wire loops attach
to a handle used to blend
ingredients together.

141
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Blender is a device used in
blending or mixing ingredients
thoroughly.

Angel food cake pan is a

PY
container primarily used in baking
angel food cake.

O
C
Angel food cake knife is a tool
used in cutting angel food cake.
E D
EP

Parchment Paper is a waterproof


and grease resistant paper placed
in the bottom of the pan.
D

142
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A mixer is a kitchen tool used for
stirring, whisking or beating.

PY
Pastry brush is also known as
basting brush similar to a small
paint brush and is used to spread
butter, oil or glaze on food and for

O
coating baking pans with grease
C or shortening.
D
Cooling rack is a layered tool
made of wires with short legs used
E

for cooling baked products.


EP
D

Baking shear is used in cutting


parchment paper used in baking.

143
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Mixing methods used for cakes

A. Creaming Method (for shortened cakes)


The creaming method, also called the conventional method, was for a long
time the standard method for mixing high-fat cakes. The development of
emulsified, or high-ratio, shortening sled to the development of simpler mixing
methods for shortened cakes containing greater amounts of sugar and liquid.

Creaming Method Procedure

1. Scale ingredients accurately. Have all ingredients at room temperature


(70F/21C).

PY
2. Place the butter or shortening in the mixing bowl. With the paddle
attachment, beat the fat slowly, until it is smooth and creamy.
3. Add the sugar; cream the mixture at moderate speed until the mixture is light
and fluffy. This will take about 8 to 10 minutes.

O
C
E D

Some bakers prefer to add the salt and flavorings with the sugar to
EP

ensure uniform distribution. If melted chocolate is used, it may beaten during


creaming.

4. Add the eggs a little at a time, after each addition, beat until the eggs are
D

absorbed before adding more. After the eggs are beaten in, mix until light
and fluffy. This step will take about 5 minutes.

144
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5. Scrape down the sides of the bowl to ensure even mixing.

6. Add the sifted dry ingredients (including the spices), alternating with the
liquids. The reason for adding dry and liquid ingredients alternately is the
batter may not absorb all the liquid unless some of the flour is present.

PY
B. Two-Stage Method

O
The two-stage mixing method is a little simpler than the creaming method,
and it produces a smooth batter that bakes up into a fine-grained, moist cake. The
name originated from the practice of adding the liquids are added in two stages. The
C
first step in making high-ratio cakes is to blend the flour and other dry ingredients
with shortening. When this mixture is smooth, the liquids (including eggs) are added
in stages.
D
Throughout this procedure, it is important to follow two rules
1. Mix at low speed and observe correct mixing times. This is important to
E

develop proper texture.


2. Stop the machine and scrape down the sides of the bowl frequently during
EP

mixing. This is important to develop a smooth, well-mixed batter.

C. One-Stage (Liquid Shortening) Method


This method involves adding the liquid ingredients to the bowl first which
simplifies the procedure. In this way, there is less chance for moistened flour to coat
D

the bottom and sides of the bowl, making scraping down difficult. Mix at low speed
until the dry ingredients are moistened, to prevent dry flour from being thrown from
the bowl. Mix for a period at high speed, followed by a period at medium speed, to
properly develop air cells and create a smooth, fine-textured batter.
1. Scale all ingredients accurately. Have all ingredients at room temperature.
2. Combine all liquid ingredients, including high-ratio liquid shortening, in the
mixing bowl.

145
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3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.

4. With the paddle attachment, mix at low speed for 30 seconds until the dry
ingredients are moistened. (The purpose of mixing slowly until the dry

PY
ingredients are moistened is to keep them from being thrown out of the bowl).

O
C
5. Mix at high speed for 4 minutes. Stop the machine and scrape down the bowl
and beater. Mix at medium speed for 3 minutes.
E D
EP

D. Flour-Batter Method
D

The flour-batter method is used for only a few specialty items. It produces a
fine-textured cake, but there may be some toughening due to the development of
gluten. Flour-batter cakes include those made with either emulsified shortening or
butter or both.

Flour-Batter Method Procedure

1. Scale all ingredients accurately. Have all ingredients at room temperature.


2. Sift the flour and other dry ingredients except the sugar into the mixing bowl.
Add the fat. Blend together until smooth and light.

146
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3. Whip the sugar and eggs together until thick and light. Add liquid flavoring
ingredients, such as vanilla.
4. Combine the flour-fat mixture and the sugar-egg mixture and mix until
smooth.
5. Gradually add water or milk (if any) and mix smooth.

E. Sponge Methods

Many types of sponge method cakes have one characteristic in common:


they are made with egg foam that contains yolks. These are usually whole-egg
foams but, in some cases, the base foam is yolk foam, and egg white foam is
folded in at the end of the procedure.

PY
Sponge cake batter is made in two basic steps:
1. Eggs and sugar are whipped to a thick foam, and
2. Sifted flour is folded in.

O
Plain Sponge Method

1. Scale all ingredients accurately.


C
2. Combine the eggs, sugar, and salt in a stainless steel bowl. Immediately set
the bowl over a hot-water bath and stir or beat with a whip until the mixture
warms to a temperature of about 110F (43C) The reason for this step is that
D
the foam attains greater volume if warm.
E
EP
D

3. With a wire whip or the whip attachment of a mixer, beat the eggs at high
speed until they are very light and thick. This may take as long as 10 to
15minutes if the quantity is large.

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PY
4. If any liquid (water, milk, liquid flavoring) is included, add it now. Either whip it
in, in a steady stream, or stir it in, as indicated in the recipe.

5. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam.
Many bakers do this by hand, even for large batches. Fold gently until all the

O
flour is blended in. If any other dry ingredients are used, such as cornstarch
or baking powder, sift them first with the flour.
C
E D
EP

6. Immediately pan and bake the batter. Delays will cause loss of volume.

E. Angel Food Method


Angel food cakes are based on egg-white foams and contain no fat. Angel
D

food method should be whipped until they form soft, not stiff, peaks. Over whipped
whites lose their capability to expand and to leave the cake. This is because the
protein network in stiffly beaten whites has already stretched as far as it can. If the
whites are whipped to soft peaks instead, they can stretch more during baking,
allowing the cake to rise.

Angel Food Method Procedure


1. Scale ingredients accurately. Have all ingredients at room temperature. The
egg whites may be slightly warmed in order to achieve better volume.

148
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2. Sift the flour with half the sugar. This step helps the flour mix more evenly
with the foam.
3. Using the whip attachment beat the egg whites until they form soft peaks.
Add salt and cream of tartar near the beginning of the beating process

PY
4. Gradually beat in the portion of the sugar that was not mixed with the flour.

O
Continue to whip until the egg whites form soft; moist peaks. Do not beat until
stiff. Beat in the flavorings.
C
E D
EP

5. Fold in the flour-sugar mixture just until it is thoroughly absorbed.


D

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6. Deposit the mix in ungreased pans and bake immediately.

F. Chiffon Method
Chiffon cakes and angel food cakes are both based on egg-white foams, but

PY
here the similarities in the mixing methods end. In angel food cakes, a dry flour-
sugar mixture is folded into the egg whites. In the chiffon method, a batter
containing flour, egg yolks, vegetable oil, and water is folded into the whites. Egg
whites for chiffon cakes should be whipped until they are a little firmer than those

O
for angel food cakes, but not so much that they become dry. Chiffon cakes contain
baking powder, so they do not depend on the egg foam for all their leavening.

Chiffon Method Procedure


C
1. Scale all ingredients accurately. Have all ingredients at room temperature.
Use a good-quality, flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl
D
3. Mixing with the paddle attachment at second speed, gradually add the oil,
then the egg yolks and the water and liquid flavorings, all in a slow, steady
E

stream.
While adding the liquids, stop the machine several times to scrape down the
EP

bowl and the beater. Mix until smooth, but do not over mix.
D

4. Whip the egg whites until they form soft peaks. Add the cream of tartar and
sugar in a stream and whip to firm, moist peaks.

150
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5. Fold the whipped egg whites into the flour-liquid mixture.

6. Immediately deposit the batter in ungreased center tube pans (like angel food
cake pans) or in layer pans with only the bottoms greased and dusted, not the

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sides (like sponge layers).

G. Combination Creaming/Sponge Method


Some are begun by using the creaming method. In other words, butter is

O
creamed with sugar until the mixture is light. However, instead, whipped egg
whites are folded into the batter, as for some sponge cakes.
C
Combination Creaming/Sponge Method Procedure
1. Cream the butter and sugar.
E D
EP

2. Add the egg yolks a little at a time.


D

3. Mix well after each addition.

151
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4. Whip the egg whites and sugar until they form soft peaks, as for angel food
cake.

6. Fold the meringue into the butter mixture.

PY
O
7. Sift the dry ingredients together.
C
E D

8. Fold in the sifted dry ingredients.


EP
D

9. Pour the batter in prepared pans.

152
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10. Level the top of the batter with a plastic.

The three main goals of mixing cake batters are


1. Combine all ingredients into a smooth, uniform batter.
2. Form and incorporate air cells in the batter.
3. Develop the proper texture in the finished product

PY
O
How much did you learn?
C
Self-Check 3.1.4
D
Match the definition in column A with the terms in column B. Write your answer in
your answer sheet.
E

A B
A. It also called the conventional 1. Sponge Method
method and the standard method
EP

for mixing high-fat cakes.


B. A type of cake which contain high 2. One-Stage Method
percentage off at or shortening.
C. A butter containing flour, egg yolks, 3.Creaming Method
vegetable oil, and water is folded into
D

the whites.
D. Butter is creamed with sugar until the 4. Chiffon Method
mixture is light then; whipped egg
whites are folded into the butter. 5. High-fat or Shortened
E. All in one step. It is adding the liquid Cakes
ingredients to the bowl first.

Read Lesson Information closely then find out how much you
can remember. Find out how much you have learned by doing
Self-check 3.1.5.

153
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Lesson Information

Basic Steps in Baking


1. Read the recipe carefully to know if you have all the ingredients and the
utensils needed and if you understand the entire procedure.
2. Check all the necessary ingredients gather and arrange them according to
the sequence of their preparation.
3. Prepare all the utensils needed for measuring, mixing, and baking.
4. Preheat the oven. Set the oven knob at the desired temperature.
5. Prepare the pan/pans needed; make sure to use the correct pan size. If it
needs greasing, brushing the pan bottom with a little shortening. For baking
purposes, dont use butter or margarine for greasing because these easily

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burn and will produce a very brown crust.
6. Measure the ingredients using correct utensils according to the amounts
required in the recipe.
7. Mix the batter or dough when filling pans, makes sure you dont overfill. Fill

O
about 2/3 full to give an allowance for the rising.
8. Bake in the preheated oven. Put the pan at the center rack.
9. Test for doneness. For butter cakes, prick the center of the cake with a
C
toothpick. If it comes out clean then it is done. For chiffon and sponge cakes
press lightly with fingers. If it springs back then it is done. Pies and pastries
are done when the crusts have turned golden brown, crisp and flaky.
10. Cool the baked products. For butter cakes, put the pan on a wire rack and
D
leave to cool for 10 minutes. Afterwards, invert pan to remove the cake and
cool it completely. For sponge and chiffon cakes, invert pans at once in wire
E

racks. Then, decorate.


EP

Baking guidelines:
1. Preheat oven to desired/prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from
all sides.
D

4. Follow correct oven temperature prescribed by the recipe. Incorrect oven


temperature results to poor volume, texture, form and color.
5. Avoid opening the oven while baking.
6. Cool cakes by using a cake rack. To remove cakes from the pan, slide a
spatula around the pan and turn upside down.

Testing for Doneness


1. Use a cake tester to determine doneness of a cake by inserting at the center
of the cake. When the cake tester comes out clean, the cake is baked.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan.

154
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Other Baking Guidelines

1. Observe proper handling of ingredients and equipment in baking to attain a


perfect cake.
2. The process of mixing, scaling and measuring baking ingredients including the
cooling method should be done accurately to prevent a soggy baked product
or cakes.
3. For sheet cakes, put a parchment paper at the bottom of the pan for ease in
turning it upside down. Sprinkle granulated sugar on top of the sheet cake
before turning it upside down.
4. Cool angel food cakes, add chiffon cakes by sliding a spatula around the pan,
and slowly turn it upside down to hold back the volume of the cake.

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Professional Baking Sixth Edition by WAYNE GISSLEN Chapter 16 p393

O
How much did you learn?

Self-Check 1.5
C
Self-Check 3.1.5
D
Arrange the following steps in baking a cake chronologically, placing 1 for the first
step up to 10 for the final step. Write your answers on your answer sheet.
E

A. Test for doneness.


EP

B. Mix the batter or dough when filling pans


C. Read the recipe carefully to know if you have all the ingredients and the
utensils needed.
D. Check all the necessary ingredients needed in baking the cake.
E. Preheat the oven. Set the oven knob at the desired temperature.
D

F. Prepare all the utensils needed for measuring, mixing, and baking.
G. Prepare the pan/pans needed; make sure to use the correct pan size.
H. Measure the ingredients using correct utensils according to the amounts
required in the recipe.
I. Pull the pan at the center rack.
J. Cool the baked products.

Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
Self-check 3.1.6.

155
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Lesson Information

Common Cake Problems and their Causes


Problem Causes
Too little flour
Volume and Shape Too much liquid
Poor Volume Too little leavening
Oven too hot
Improper mixing
Batter spread unevenly
Uneven shape Uneven oven heat
Oven racks not level
Cake pans warped

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Crust Too much sugar
Too dark Oven too hot
Too little sugar
Too light
Oven not hot enough
Too much flour or flour too strong

O
Too little liquid
Burst or cracked
Improper mixing
Oven too hot

Soggy
Underbaked
C
Cooling in pans or with not enough ventilation
Wrapping before cool
Too little leavening
D
Too much liquid
Texture
Too much sugar
Dense or heavy
Too much shortening
Oven not hot enough
E

Too much leavening


Coarse or irregular Too little egg
EP

Improper mixing
Too much leavening
Too much shortening
Crumbly Too much sugar
Wrong kind of flour
Improper mixing
D

Flour too strong


Too much flour
Tough
Too little sugar or shortening
Over mixing
Poor-quality ingredients
Poor Flavor
Poor storage or sanitation
Unbalanced formula
https://books.google.com/books?isbn=0470197528 Professional baking

156
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How much did you learn?

Self-Check 3.1.6

Read and analyze the statement concept carefully. Match column A with column B.
Write your answer on your answer sheet.

A B
A. Under baked 1. Too dark
B. Too much flour or flour too 2. Crumbly

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strong 3. Soggy
C. Batter spread unevenly; 4. Burst or cracked
uneven oven heat 5. Uneven shape
D. Too much sugar oven too hot
E. Too much leavening; too

O
much shortening
C
Enhance your skills in baking by performing
the following activity.
D

Suggested projects: Let us try


E

Form a group of five. Divide the work among yourselves as you follow the
recipe given below. After the activity, accomplish the Scoring Rubrics checklist
EP

provided below.

Activity 3.1.2
D

Cake Butter

Ingredients
3 cups cake flour
1 tablespoon baking powder
cup butter or margarine

157
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
1 cups sugar
tsp salt
4 eggs
cup evaporated milk
cup water
1 tsp vanilla

Procedure
1. Sift together flour and baking powder. Set aside
2. Cream butter and sugar. Blend eggs one at a time, until sugar is dissolve
3. In another bowl, combine milk, water and vanilla
4. Add the flour mixture and the milk mixture, starting and ending with flour.
Pour into prepared pan

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Baking temperature: 350 Fahrenheit
Baking time: 45 minutes to 1 hour

Find out how well you performed by accomplishing the

O
Scoring Rubric honestly and sincerely. Remember it is
our learning that is at stake.
C
Standard Score Sheet Butter Cake
Excellent Very Good Fair Poor
Characteristics (5) Good (4) (3) (2) (1)
D
Outer
1. Shape: Sponge cake-uniform; free
E

from cracks; Chiffon cake-slightly


rounded top
2. Size: Very lightweight in proportion
EP

size
3. Color: Chiffon cake-uniform golden
brown; Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);
D

cracked on surface (chiffon)


Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled cells;
no large air spaces, or compact layer;
springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor: Pleasing, delicate; uniform
SCORE:
Comments:

158
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Enhance your skills in baking by preparing a
cake roll or Swiss roll using the recipe below.

Activity 3.1.3

Cake Roll (Swiss roll)

PY
O
Ingredients
C
cup cake flour
tsp baking powder
tsp salt
D
4 egg yolks
cup sugar

E

4 egg whites
cup sugar
1 tsp vanilla
EP

3 Tbsp water
1 tsp lemon extract

Butter cream filling and frosting


1 cup butter
D

cup confectioners sugar


cup evap milk
tsp lemon extract
Procedure:
1. Prepare all ingredients.
2. Mix all dry ingredients in a bowl (flour, baking powder, cup sugar and salt
aside.
3. Beat egg yolks. Add dry ingredients gradually alternately with water until all
dry ingredients were added.
4. Add Vanilla and lemon extract. Set aside
5. In a separate bowl, beat egg whites until stiff. Add the remaining cup sugar.
Beat until sugar dissolve.

159
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6. Cut and fold the flour mixture with the egg white mixture.
7. Pour in rectangular pan line with wax paper.
8. Bake at 300 F at 10 -15 minutes.
9. If done, sprinkle with confectioners sugar and invert.
10. Roll loosely with the help of wax paper or cheese cloth. Allow to cool.
11. Prepare filling/frosting
12. Unroll and fill in with filling.
13. Roll again and place in a half roll pan.
14. Cover and decorate with icing.
15. Place in a half roll box.

Procedure for Butter Icing


1. Beat butter until soft and creamy.

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2. Alternately add powder sugar and milk.
3. Add lemon extract.

Find out how well you performed by accomplishing


the Scoring Rubric honestly and sincerely. Remember

O
it is our learning that is at stake.

Standard Score Sheet for Cake Roll


C
Excellent Very Good Fair Poor
Characteristics (5) Good (4) (3) (2) (1)
D
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
E

rounded top
2. Size: Very lightweight in proportion
size
EP

3. Color: Chiffon cake-uniform golden


brown; Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);
cracked on surface (chiffon)
D

Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
layer; springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor: Pleasing, delicate; uniform
SCORE:
Comments:

160
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Enhance your skills in baking a cake. Perform
the activity below by preparing a chiffon cake.

Activity 3.1.4

Chiffon Cake

PY
Ingredients

O
1 cup cake flour
cup sugar
1Tbsp baking powder
C
tsp salt
5 egg yolks
6 Tbsp coil
D
6 -7 Tbsp water
1 tsp lemon/ orange/pineapple extract

E

1 tsp vanilla
5 egg whites
cup sugar
EP

tsp cream of tartar

Procedure
1. Mix all dry ingredients in a bowl (flour, c sugar, bp, salt).
2. Make a well at the center of dry ingredients.
D

3. Pour in all the liquid ingredients (Egg yolks, water, oil, vanilla, extract).
4. Blend / mix thoroughly dry and liquid ingredients.
5. Set aside.
6. On a separate bowl, beat egg whites and cream of tartar until stiff. Add c
sugars gradually while beating. Beat until sugar is dissolve.
7. Cut and fold the flour mixture and the egg white mixture until blended.
8. Pour in a prepared baking pan line with parchment paper.
9. Bake at pre-heated oven for 30-45 minutes.
10. Allow to cool.
11. Place on a cake board.
12. Cover with boiled icing.

161
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Boiled icing

4 egg whites
1/2 tsp cream of tartar
2 cup sugar
cup water
2 Tbsp syrup

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Boil sugar and water and syrup together over low fire to form a threadlike. Gradually
add to beaten egg whites.

Find out how well you performed by accomplishing

O
the Scoring Rubric honestly and sincerely.
Remember it is our learning that is at stake.
C
Standard Score Sheet For Chiffon Cakes
Excellent Very Good Fair Poor
Characteristics (5) Good (4) (3) (2) (1)
D
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
E

rounded top
2. Size: Very lightweight in proportion
size
EP

3. Color: Chiffon cake-uniform golden


brown; Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);
cracked on surface (chiffon)
D

Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
layer; springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor: Pleasing, delicate; uniform
SCORE:
Comments:

162
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Enhance your skills in baking a cake.
Perform the activity below by preparing a
chocolate cake.

Activity 3.1.5

Chocolate Cake

PY
O
Ingredients
cup all-purpose flour
1 cup brown sugar
cup cocoa powder
C
1 tsp baking soda
1 tsp salt
D
Procedure:
1. Combine together and make a well at the center and place the liquid
E

ingredients.
2. Blend thoroughly.
3. Pour in a prepared round pan 7 or 8 diameter.
EP

4. Bake at 300 F for 25-30 min.

Liquid Ingredients
1 cup buttermilk (1 tbsp. white vinegar + 1 cup fresh milk)
cup oil
D

3 large eggs or 4 medium eggs


1 cup brewed coffee (or black coffee) Last to incorporate

Icing
1 cup all-purpose cream
cup semisweet chocolate chips
1 tsp instant coffee

Boil all-purpose cream and chocolate until chocolate melt. Add instant coffee.

163
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is our learning that is at stake.

Standard Score Sheet for Chocolate Cake


Excellent Very Good Fair Poor
Characteristics (5) Good (4) (3) (2) (1)
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
rounded top

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2. Size: Very lightweight in proportion
size
3. Color: Chiffon cake-uniform golden
brown; Sponge cake-light brown
4. Crust: tender, free from spots or

O
moist, shiny appearance (sponge);
cracked on surface (chiffon)
Inside
1. Color: Uniform; characteristics of a
kind of cake
C
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
D
layer; springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
E

4. Flavor: Pleasing, delicate; uniform


SCORE:
EP

Comments:
D

164
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LO2. Prepare and used fillings

Prepare and select fillings in accordance with required consistency and


appropriate flavors.
Fill and assemble slice or layer sponges and cakes according to standard
recipe specifications, enterprise practice and customer preferences.
Select coatings and sidings according to the product characteristics and
required recipe specification.

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What do you need to know?

O
Read Lesson Information closely then find out how much you can
C
remember. Find out how much you have learned by doing
Self-check 3.2.1.
D
Lesson Information
E

Types of fillings, coatings and sidings for cakes and its application
There are many cakes. Cakes with fillings always seem to add a little extra to
EP

the treat. While there is a whole range of cake-fillings recipes to choose from is
important that the type of filling you use is stable enough.

Types of Filling
D

There are many cake filling types that can be used. There are some points
that should be taken into consideration when choosing a filling for a cake. Some of
these points are listed below.

Consider the flavor of the cake and be sure that the filling will complement the
cake's flavor.
Take into account the storage of the cake. Do not select a filling that requires
refrigeration when it will not be possible to refrigerate the cake because of its
size.
If the cake will be exposed to warm temperatures, do not choose a filling that
will melt.

165
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If the cake has to be made a day or so ahead of when it will be eaten, be sure
the filling will hold up for that period of time..

The amount of filling will vary depending on the type of filling, the type of cake,
number of layers, and personal preference.

Custard

Custard filling is a smooth, creamy type filling


similar to pudding. The custard is a cooked filling

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containing cornstarch, flour, and egg yolks. Any filling
that contains cornstarch or flour must be brought to a
boil slowly, to prevent scorching and then boiled for at
least a minute to thicken to its fullest. If it is not boiled
long enough, it may thin out when it cools. It can be

O
flavored with many different ingredients but the most
common are vanilla, lemon, and chocolate. A custard
type filling should not be frozen.
C
Fruit
There are many fruits that can be cooked into a
D
filling for cakes that will provide the cake with an extra
special flavor. Some of the common fruits used are
E

strawberries, blueberries, raspberries, peaches,


apricots, and rhubarb. When using fruit fillings, a piping
EP

of frosting is applied on top of the layer around the


outer edge of the cake to act as a dam to hold the
filling in between the layers. Fresh fruit can also be
added between the layers but this type of cake should
only be assembled within a few hours of eating it.
D

The fruit continues to ripen even when refrigerated and


its juices will begin to soak into the cake. If the cake
has a cooked fruit filling that does not contain eggs, it
can be stored at room temperature for up to 2 days.
Refrigerate for longer storage.

166
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Frosting
Many times the same frosting used to frost the
cakes is used for the filling between layers. This is a
great way to add flavor and moistness to the cake.
Some of the common frosting types that are also used
as fillings are butter cream, boiled, cream cheese,
whipped cream, and ganache. Cakes with frosting
fillings should be stored according to the type of
frosting being used

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Jelly
Jelly, jam, or preserved can be used to add an
easy fruit flavored filling to a cake. You can add flavor
to the cake without any additional preparation. When

O
using jelly filling on a layer cake, use a piping of
frosting around the edge of the layer to keep the jelly,
jam, or preserves confined and then select your
favorite flavor and spread it on the layer inside the
C
piped frosting. Cakes with this type of filling can be
stored at room temperature for up to 4 days as long as
the frosting can be stored at room temperature. The
filling can be refrigerated if the frosting on the cake
D
calls for it.
E

Whipped Cream
EP

A filling using whipped cream provides a light


fluffy filling with a delicate flavor. Whipped creams are
sometimes stabilized by adding gelatine to make them
hold up better. A cake with whipped cream filling
should be refrigerated and served the same day that it
D

is made.

Glazes and Syrups


Glazes and syrups can also be used as fillings but will not provide for a filling
with any thickness. They do provide extra flavor and help seal in the moisture of the
cake. The cake can be stored at room temperature when the filling is a glaze or
syrup unless the cake or frosting requires refrigeration.

167
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How much did you learn?

Self-Check 3.2.1

Identify what is being described by the sentences below. Write the answer on your
answer sheet.

1. An icing made of butter and/or shortening blended with confectioners sugar

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or sugar syrup, other ingredients may also be added.
2. Shiny coating such as syrup, applied to a food; to make a food shiny or
glossy by coating it with a glaze or by browning it under a broiled or in a hot
oven.
3. Rich cream made of chocolate and heavy cream.

O
4. Edible mixture used to fill pastries, sandwiches, or cakes.
5. Provides a light fluffy filling with a delicate flavour.
C
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
D
Self-check 3.2.2.
E

Lesson Information
EP

Assembling slice or layer cakes

Steps in assembling simple layer cakes

1. Prepare and assemble all tools and equipment.


Cake
D

Spatula
Filling
Bread knife
Toothpick
Turn table
Pastry brush

2. Prepare all ingredients and note the proper temperature. Cool cake layers
completely before assembling and icing. Icings and fillings should be spread
out and at the correct temperature.

168
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3. Trim cake layers, if necessary. Remove any ragged edges. Slightly rounded
tops are easily covered by icing, but excessively large bumps may have to be
cut off.

4. Brush all crumbs from cakes. Loose crumbs make icing difficult.

5. Place the bottom layer upside down (to give a flat surface for the filling) on a
cardboard cake circle of the same diameter. Place the cake at the center of a
cake turn table. If a cake circle or turntable is not available, place the cake on
a serving plate; slip sheets of wax paper or parchment under the edges of the
cake to keep the plate clean.

6. Spread filling on the bottom layer, out to the edges. If the filling is different

PY
from the outside frosting, be careful not to spread the filling over the edges.
One way to avoid spilling the filling over the edge is to pipe a row of the icing
used for the cake sides around the edge of the cake layer to form a barrier to
hold the filling inside. Use the proper amount of filling. If applied too heavily,
filling will ooze out when top layer is put in place.

O
7. Place the top layer on the bottom layer, right side up.

8. Ice the cake .If a thin or light icing is used, pour or spread the icing onto the
C
center of the cake. Then spread it to the edges and down the sides with a
spatula. If a heavy icing is used, it may be necessary to spread the sides first,
then place a good quantity of icing at the center of the top and push it to the
edges with the spatula.
E D

Filling Cake Layers


EP
D

For a classic round or rectangular cake, you may want to put two levelled cakes
together, joined with your favorite filling. This adds height and drama to your design.
It's easy to do!

169
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Step 1

Fill a decorating bag with medium consistency icing and use tip 12 or use the coupler
without adding a tip. Start with the bottom layer, leveled side up. Create a dam or
circle of icing just inside the edge of the cake. This will prevent any filling from

PY
seeping out when the next layer is added.

Step 2

O
C
Fill the center with icing, fruit filling or pudding.
D
Step 3
E
EP

Place the next layer on top, making sure it is level. The weight of the layer will cause
D

the circle of icing to expand. Place the top layer, leveled side down, so the top of the
cake is perfectly smooth and level.

170
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How much did you learn?

Self-Check 3.2.2

Arrange the steps in the proper sequence of assembling a layer cake. Write the
correct answer on your answer sheet.
1. Place the bottom layer upside down on a cardboard cake circle of the same

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diameter.
2. Have all ingredients prepared and at the proper temperature.
3. Assemble all tools and equipment and have them ready.
4. Trim cake layers, if necessary.

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5. Brush all crumbs from cakes.
6. Spread filling on the bottom layer, out to the edges.
7. Place the top layer on the bottom layer, right side up
8. Ice the cake.
C
D
Enhance your skills in applying filling
for layer cake. Perform the activity
E

below

Activity 3.2.1
EP

Prepare a boiled icing using the given recipe on layered cake. Practice and enhance
your skill on applying filling in a layer cake following the steps on a round Styrofoam.
D

Try as many times as you can until you perfect the task.

171
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 3. Decorate Cakes

Decorate sponges and cakes suited to the product and occasion and in
accordance with standard recipes and enterprise practices.
Use suitable icings and decorations according to standard recipes and/or
enterprise standards and customers preferences.

What do you need to know?

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Read Lesson Information very well then find out how much you

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can remember . Find out how much you have learned by doing
Self-Check 3.3.1. C
Icing and Frosting

Meaning of Icing
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Icing is a sweet coating made of sugar, butter, water, and egg whites or milk;
It is often flavored and cooked and used to cover or decorate baked goods, such
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as cakes or cookies.

Different Types of Icing


EP

Here are the most popular kinds of cake icing that you can use to finish your cakes.

1. Butter Cream
Butter cream is made of sifted powdered sugar, milk and superior butter. The
D

quality of butter used will reflect on the appearance, consistency and taste of your
butter cream frosting.

Children love this type of frosting and are one of the most common types
used in cake decorating and the secret is whipping up the butter at the right
temperature. Also, since this type of cake icing melts easily in hot weather, the
finished cake must be chilled prior to serving to prevent the butter cream frosting
from losing its stiffness.

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2. Whipped Cream
This type of cake icing is achieved using cold heavy whipping cream and
sugar. Some would advise you to use powdered sugar but ordinary granulated
sugar would work just as well.
You can also add your preferred extract or flavoring to match your cake's
flavor. This is a favorite among those who love a light and easy-to-make frosting
on their cake.

3. Royal Icing
This type of cake icing dries into a hard outer shell. It is also one of the
easiest to dye with edible colorings. There are two ways to make this type of
frosting: using egg whites (like a meringue icing) and powdered sugar or by using

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meringue powder in place of egg whites.
This type of icing is also used to "flood" or color sugar cookies by adding a bit
more water to make it pourable. The baker then uses different cake decorating
tools to draw features on plain biscuits or cookies.

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4. Cream Cheese Frosting
Cream cheese frosting is made with part butter cream frosting and a good
C
quality cream cheese. This type of frosting is usually perfect for carrot cakes, red
velvet cakes and as a filling for doughnuts and cupcakes because of its
consistency.
It is a bit heavier to spread than most types of cake icing. Some would even
D
put cream cheese frosting on their bread as a standalone spread!
E

5. Meringue
The basic ingredients for this frosting are egg whites, cold water and
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granulated sugar and are one of the most common types of cake icing. It is light
and fluffy because air is introduced into the egg mixture to create a stiff
consistency.

6. Fondant
D

This is a popular heavy frosting among celebration cakes because it is easy


to sculpt and work out. Basic fondant ingredients include gelatin, glycerine, water,
icing or castor sugar (lighter than powdered sugar) and shortening.
Fondant is made by melting marshmallows (or heating the gelatin mixture)
and adding the rest of the ingredients until you achieve the right consistency,
which ideally, should stretch but should not tear easily. This cake icing is quite
heavy and sculpting it to various shapes is possible with the use of carving and
decorating tools.

173
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
7. Chocolate Ganache

Chocolate ganache and glazing are probably the easiest cake icings to make.
Watch my video tutorial how to prepare chocolate ganache.

How much did you learn?

Self-Check 3.3.1

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Identify the type of icing being described by the sentences below. Write the correct
answer on your answer sheet.

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1. The easiest cake icing to make
2. Frosting is part butter and good quality cheese
C
3. Type of cake icing that dries into a hard outer shell. It is also one of the
easiest to dye with edible colorings.
4. Made of sifted powdered sugar, milk and superior butter
5. This type of cake icing is achieved using cold heavy whipping cream and
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sugar.
E

Lesson Information
EP

Steps and Procedures in Icing a Cake

You will need:

Cake cardboard
Cake boards come in all different sizes. Use a board that is 1-inch larger
D

than the cake pan. If you dont have cake boards, a kitchen plate would be
just fine.
Turntable
It is used to move cake easily in making frosting and decorating.
Cake decorating knife or Icing spatula
These are round tipped blunt knives that are essential for moving icing
around and smoothing edges. They come in bent and flat. I almost
exclusively use a flat, but the bent come in handy for smoothing the top of
cakes.

174
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure in icing a cake

1. Start by taping a doily to your cake


board, or kitchen plate. Place on the
revolving cake stand. .

2. Center cake on top of the cake

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board or kitchen plate.

3. Dollop about 3/4 cup of frosting into

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the center of the cake round.
C
E D
EP

4. Pour about 1/2 cup to 3/4 cup of


butterscotch filling into the center of
the iced layer. Using the back of a
spoon, not your icing spatula, spread
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the filling until it reaches the icing


barrier that you have created.

175
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5. Set aside the butterscotch topped
layer for a moment. Place the
second layer of cake on a piece of
waxed paper on the revolving cake
stand, top side up. Trim the cake
with a serrated knife to even out the
cake round just as you did with the
first layer.

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6. Return the butterscotch layer to the
cake stand and carefully place the
second layer, frosting side down, on
top of the butterscotch filling.

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C
7. Make sure that the top of the cake is
fairly even. Gently push the cake
D
down a bit if one side is higher than
the other. Place a cup of frosting
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onto the center of the cake. Using


the icing spatula spread the frosting
out towards the edges of the
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cake. Smooth the center letting


frosting accumulate at the edges of
the top of the cake if you find you
have extra. The extra frosting at the
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edge of the cake can be used to


frost the sides of the cake.

8. Run the icing spatula under warm


running water. Cleaning the knife
with warm water will help smooth the
icing more easily.

176
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
9. Once the sides have been frosted
and smoothed, clean the icing
spatula once again.

Now your cake is ready for decoration. You can cover the cake with
fondant and go nuts.

PY
Enhance your skills in applying icing on
cake. Perform the activity below.

O
Activity 3.3.1

Prepare a boiled icing using the given recipe above. Using a round Styrofoam,
C
practice and enhance your skill on icing a cake following the given steps above. Try
as many times as you can until you perfect the task.
D
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is our learning that is at stake.
E
EP

PERFORMANCE LEVELS
4 - Can perform this skill without supervision and with initiative and adaptability to
problem situations
D

3 - Can perform the skill satisfactorily without assistance or supervision


2 - Can perform the skill satisfactorily but requires some assistance and/or
supervision
1 - Can perform parts of the skill satisfactorily, but requires considerable
assistance and/or supervision

177
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
PERFORMANCE CHECKLIST 1 2 3 4
Start by taping a doily to your cake board, or kitchen
plate. Place on the revolving cake stand.
Center cake on top of the cake board or kitchen plate.

Dollop about 3/4 cup of frosting into the center of the cake
round
Pour about 1/2 cup to 3/4 cup of butterscotch filling into the
center of the iced layer.
Set aside the butterscotch topped layer for a moment.

Return the butterscotch layer to the cake stand and carefully

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place the second layer, frosting side down, on top of the
butterscotch filling.
Make sure that the top of the cake is fairly even.

Run the icing spatula under warm running water. Cleaning the

O
knife with warm water will help smooth the icing more easily.
Once the sides have been frosted and smoothed, clean the
icing spatula once again. C
D
LO 4. Present cakes

Present cakes in accordance with customers expectations and established


E

standards and procedures.


Select and use equipment in accordance with service requirements.
Maintain product freshness, appearances and eating qualities in accordance
EP

with the established standards and procedures.


Marked cakes or cut portion-controlled to minimize wastage and in
accordance with enterprise specifications and customer preferences.
D

Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
Self-check 4.1.

178
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson Information

PRESENTING AND PLATING CAKES

Tips on how to plate and present cakes


It is important to learn how to plate cakes properly. Pastry chefs in
restaurants spend a lot of their time to plate desserts so that they look as good as
they taste.

1. Be creative with color.


A splash of color can bring your desserts to life. A dark chocolate cake can
go from a brown lump to an artful concoction when garnished with vibrant berries;

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a lemon tart goes from a fairly monotone palette to lively and lovely when presented
with the contrast of a violet flower and marbled raspberry coulis.

O
C
2. Combine textures.
D
Adding different textures to the plate adds excitement to the visual appeal of
cake. Different textures excite the senses, giving an anticipatory sense of the taste
pleasures to come.
E
EP
D

3. Compose your plate


There are many ways to compose a plate. Consider the plate as if it were a
blank canvas or as if you were composing the frame for photograph. What would fill
the space in an interesting way?

179
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
4. Consider the vessel.
It may seem like common sense, but consider the experience of eating the
dessert when you choose the type of plate.

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5. Contrast temperatures.
Theres nothing like pairing a slice of perfectly prepared cake with a cool slice

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of ice cream. Combining temperatures can be a beautiful thing, but your plating does
require some consideration. Do not put your dessert on a hot plate. A slightly chilled
plate may be helpful when plating cold desserts, whereas room temperature will do
C
just fine for most cakes or pies.
E D
EP

6. Let it be dramatic.
Have a little fun with your cake. Employ tricks to add some magic to the
presentation
D

180
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7. Dont make it too tall or wobbly.
A slice of layer cake looks fantastic standing up on a plate. But if its too tall,
theres a strong chance of it toppling over even on a short journey to where it is
being served.

8. Garnish with care.


Keep in mind how the garnish will function on the finished plate.

9. Be consistent.
When plating cakes, be consistent in your design and in serving size. It can
be confusing to see different presentation on each plate, and nobody likes looking
over to the plate across the table and seeing a serving double the size.

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Enhance your skills in presenting and
plating a cake. Perform the activity below.

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Activity 3.4.1C
Collect pictures or videos showing different styles of plating and presenting
a dessert. Note down the characteristics/styles that attracts you most and apply it
D
on your own presentation.
E

Your output will be rated using the Scoring Rubric below:


EP

SCORE CRITERIA

5 Done creatively and neatly showing much relevance to the given topic.

4 Done creatively and neatly enough with relevance to the given topic.
D

3 Done creatively and neat enough but no relevance to the given topic.

2 Done simply and neat enough but not so relevant to the given topic.

1 Done poorly with erasures and irrelevant to the given topic.

181
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Lesson Information

Keeping Cakes Fresh and Flavorful


To keep cakes at the peak of their flavor and quality

Store when completely cooled. Cakes with frostings or fillings containing

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dairy products should be refrigerated.
Store under cake cover or large bowl. If a cake has a fluffy cooked frosting,
insert a knife handle under an edge of the cake cover so it isnt airtight. The
frosting can be totally absorbed by the cake when stored in an airtight
container.

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Freeze unfrosted cakes. For unfrosted butter cakes, cool completely, wrap
in heavy-duty foil and freeze. Foam cakes may be frozen in the pan to
C
prevent crushing. Cover tightly and freeze. Unfrosted cakes may be stored in
the freezer up to 6 months.

Freeze cakes with buttercream frosting. Frosted cakes can be frozen in a


D
tightly covered plastic container. Or, place cake in freezer until frosting is
frozen. Then wrap tightly in plastic wrap or foil and freeze up to 3 months.
Cooked, boiled or fruit frostings and fillings dont freeze as well. Place layer
E

cakes in a box or cake container to prevent crushing, then wrap the box in foil
or plastic wrap before freezing. Foam cakes may be filled or frosted with
whipped cream or whipped topping before freezing. Frosted cakes may be
EP

stored in the freezer up to 3 months.

Thaw cakes at room temperature. Thaw unfrosted cakes covered and


frosted cakes loosely covered for 2 to 3 hours at room temperature.
D

182
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 5. Store Cakes

Store cakes in accordance with establishments standards and


procedures.
Identify storage methods in accordance with product specifications
and established standards and procedures.

Read Lesson Information closely then find out


how much you can remember. Find out how much
you have learned by doing Self-check 5.1.

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O
Lesson Information C
Storing Your Cake
Factors which can affect the appearance of your decorated cake:
Sunlight and florescent lighting will alter icing colors. Keep your cake stored
D
in a covered box and out of direct sunlight and florescent lighting.
Humidity can soften royal icing and gum paste decorations. If you live in a
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climate with high humidity, prepare your royal icing using only pure cane
confectioners sugar (not beet sugar or dextrose), add less liquid and add 1
more teaspoon Meringue Powder to the recipe.
EP

Heat can melt icing and cause decorations to droop. Keep your decorated
cake as cool as possible and stabilize butter cream icing by adding 2
teaspoons Meringue Powder per recipe.
Note: Cakes with thoroughly-dried royal icing decorations should be stored
D

according to the type of icing they are covered with. However, if royal icing
decorations are to be put on a cake that will be frozen, it is recommended that icing
decorations be placed on the cakes after thawing, so that colored decorations won't
bleed from condensation or become soft.

183
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Cake Storage
Plain Butter Cakes, Storage Note:
Single or Multiple Be sure to cover tightly but do not refrigerate. If you do not
Layered Cakes, have a cake keeper, cover the cake with a large inverted
Cake from a Mix bowl, cover it with foil, or store in a large airtight container.
Storage: Store at room temperature for approximately 5
Room Temperature days. Freeze for longer storage, up to 3 months.
Angel Food Cake Storage Note:
Storage: Be sure to cover tightly but do not refrigerate. If you do not

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Room Temperature have a cake keeper, cover the cake with a large inverted
bowl or store in a large airtight container. Store at room
temperature for approximately 5 days. Freeze for longer
storage, up to 2 months.
Chiffon Cake Storage Note:

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Storage: Be sure to cover tightly but do not refrigerate. If you do not
Room Temperature have a cake keeper, cover the cake with a large inverted
bowl or store in a large airtight container. Store at room
C
temperature for approximately 5 days. Freeze for longer
storage, up to 2 months.
Pound Cake Storage Note:
D
Storage: Be sure to cover tightly but do not refrigerate. Wrap airtight
Room Temperature in plastic wrap or in foil unless the recipe indicates
differently. Store at room temperature for approximately 5
E

days. Freeze for longer storage, up to 3 months.


Sponge Cake Storage Note:
EP

Storage: Be sure to cover tightly but do not refrigerate. If you do not


Room Temperature have a cake keeper, cover the cake with a large inverted
bowl or store in a large airtight container. Store at room
temperature for approximately 1 week. Freeze for longer
storage, up to 2 months.
D

Note: The information above pertains to cakes that are unfrosted and without any
type of filling. Avoid storing a cake in the refrigerator whenever possible because
refrigeration causes the cake to dry out faster and can affect its flavor. When
adding frosting or a filling, the cake may require refrigeration if they contain
perishable ingredients, such as fresh fruit, whipped cream, meringue type topping,
eggs, or custard.

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Frosting / Topping Storage

Boiled Icing Storage Note:


Storage: Be sure to cover tightly but do not refrigerate. If it is not
Room Temperature stored airtight, it will begin to set. Once a cake has been
frosted with boiled icing it can be stored at room
temperature. Freezing is not recommended.
Buttercream Storage Note:
Frosting Buttercream can be stored, refrigerated, in an airtight
Storage: container for up to 2 weeks before using. Remove it from

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Room Temperature the refrigerator at least an hour before using so it will
warm to room temperature. It can also be frozen for
extended storage. A decorated cake with buttercream
frosting can be stored at room temperature for up to 3
days. If you want to refrigerate a decorated cake, place it
in the refrigerator unwrapped until the frosting hardens

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slightly. It can then be loosely covered with plastic.
Buttercream frosting can be frozen.
C
Cream Cheese Storage Note:
Frosting Cream cheese frosting can be stored in the refrigerator for
Storage: up to 2 weeks before using. Cakes frosted with cream
Refrigerated cheese frosting must be stored in the refrigerator. The
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frosting will firm up when chilled but will soften quickly
when it sits at room temperature. Cream cheese frosting
can be frozen.
E

Dusting Storage Note:


Storage: Many dusting ingredients are shelf stable items that
EP

Room Temperature should be stored accordingly. When applied to the cake,


storage time should be followed as to what is appropriate
for the type of cake. When using powdered sugar for
dusting, it is a good idea to wait to dust the cake just
before serving because the cake can absorb the sugar,
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especially if it is a moist cake.


Fondant Storage Note:
Storage: Unused fondant can be stored in an airtight container for
Room Temperature up to 2 months at room temperature in a cool, dry area.
Do not refrigerate or freeze. Store cakes decorated with
fondant for up to 3 days at room temperature.
Fresh Fruit Topping Storage Note:
Storage: Fresh fruit can also be added as a topping to the cake. A
Refrigerated cake with fresh fruit topping should only be assembled
within a few hours of eating it. The fruit continues to ripen
even when refrigerated and its juices will begin to soak
into the cake. If the cake has a cooked fruit topping that

185
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer
storage. If the cake is going to be frozen, it is best to wait
until the cake is thawed and then add the fresh fruit
topping just before it is going to be served.
Ganache Storage Note:
Storage: Ganache can be stored at room temperature for up to 2
Room Temperature days before using. If storing, be sure to cover the entire
surface of the ganache. Cover with plastic wrap. Press it
down so that it is covering the entire surface completely.
The ganache will need to be warmed again before using.
A cake covered with ganache should be stored at room

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temperature. If it is exposed to warm temperatures, it will
begin to soften. A cake topped with ganache can be
frozen but it may lose some of its sheen when thawed.
Glaze and Syrup Storage Note:
Storage: If a glaze will set at room temperature for a while before

O
Room Temperature being used, it should be kept loosely covered and if it
begins to thicken set it in a pan of warm water to help
loosen. A glaze can be frozen but its sheen will not be the
C
same and it will need to be reheated. A cake with a glaze
or syrup coating should not have to be refrigerated unless
the cake has a filling that requires refrigeration. Allow the
glaze to cool and harden completely before covering the
D
cake for storing.
Gum Paste - Sugar Storage Note:
E

Paste Unused paste can be stored in an airtight container, not


Storage: refrigerated, for up to 2 months but be sure the container
Room Temperature is closed tight so it does not harden. Do not freeze.
EP

Decorated cake can be stored at room temperature for up


to 3 days. The gum paste will hold up fairly well on warm
days but extreme heat will start to soften the paste.
Meringue-Style Storage Note:
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Frosting It does not store well as it deflates easily. It is


Storage: recommended to prepare close to when it is to be used. If
Refrigerated storing, it needs to be refrigerated.
Royal Icing Storage Note:
Storage: Royal icing has a tendency to dry fairly quickly so it is
Room Temperature important to take precautions while using it so it does not
dry out before you are finished. It can be stored up to 3
days at room temperature. Be sure to cover the bowl with
a damp cloth and then plastic to prevent it from drying out.

186
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The icing may separate slightly but a good stirring will
bring it back to a smooth texture. The royal icing on a
cake does not require refrigeration. If the cake needs to
be covered, the royal icing will be hard so you do not have
to worry about disrupting the decorations.

Filling Storage
Custard Filling Storage Note:
Storage: The custard filling can be stored in the refrigerator for up

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Refrigerated to 3 days but is best when used the day it is made. A
custard type filling should not be frozen.
Fresh Fruit Filling Storage Note:
Storage: Fresh fruit can also be added in between the layers of

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Refrigerated the cake but this type of cake should only be assembled
within a few hours of eating it. The fruit continues to
ripen even when refrigerated and its juices will begin to
C
soak into the cake. If the cake has a cooked fruit filling
that does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer
storage. It is recommended to not freeze a cake with a
D
fresh fruit filling because the fruit may become watering
when thawed.
Frosting Storage Note:
E

Storage: Cakes with frosting fillings should be stored according to


Room Temperature / the type of frosting being used.
EP

Refrigerated
Jelly Fillings Storage Note:
Storage: Cakes with this type of filling can be stored at room
Room Temperature temperature for up to 4 days as long as the frosting can
be stored at room temperature; after 4 days the jelly will
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have a tendency to start to mould. The filling can be


refrigerated if the frosting on the cake calls for it.
Whipped Cream Storage Note:
Storage: A cake with whipped cream filling should be refrigerated
Refrigerated and served the same day that it is made.
Glazes and Syrups Storage Note:
Storage: The cake can be stored at room temperature when the
Room Temperature filling is a glaze or syrup unless the cake or frosting
requires refrigeration.

187
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How to Wrap, Store, and Keep Cake Fresh

Unfrosted and Un-Cut Cake- Wrap these tightly in plastic, top, sides, and bottoms,
so the plastic is touching the sides of the cake (that is to say, don't just drape the
plastic over the top). Second to this, go for a plastic bag with a "zip-lock" type seal.
Store these wrapped cakes on the counter at room temperature, and they will keep
for about a week before starting to stale. Oil-based cakes tend to keep a day or two
longer than butter-based ones.

To keep cakes for longer than a week, try freezing them.

Frosted and Un-Cut CakeFrosting acts as plastic wrapper where cakes are

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protected from air moisture. Frosted cake can be kept at room temperature for 4-5
days. It should be covered with a cake keeper or an overturned bowl to protect it
from dust, pet hair, and other things in the air.

Cut Cake, Frosted or UnfrostedWhen you cut a cake, moisture begins to escape

O
and cause the cake stale more quickly. To avoid moisture loss, cover the sliced
edges with more frosting or press a piece of plastic wrap directly unto the sliced side
and make sure it sticks. Cut cake keeps for a little less time, about 3-4 days.
C
When to Refrigerate Cakes - Cakes frosted and unfrosted, cut and un-cut, are
perfectly fine at room temperature for several days. Refrigeration is only necessary if
D
your apartment gets very hot during the day (As Parks says, "High moisture + high
sugar + high temp = bacteria feeding frenzy") or if you're making a cake that won't be
served for more than three days, like when baking cake ahead for a party or special
E

occasion.

To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird
EP

fridge smells and to protect it from drying out, and then unwrap it to warm up on the
counter before serving. For frosted cakes, chill the cake uncovered for fifteen
minutes to harden the icing, and then wrap it in plastic wrap.
D

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How much did you learn?

Self-Check 3.5.1

Complete the table below. List down the items that need to be refrigerated and those
that can be kept in room temperature. Choose the answer from the choices given
below. Write your answer on your answer sheet.

Glazes and Syrups Whipped Cream

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Royal Icing Jelly Fillings
Fresh Fruit Filling Gum Paste - Sugar Paste
Custard Filling

Needs to be refrigerated Keep at room temperature

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C
E D

Activity 3.5.1
EP

Your father Sherwin will be celebrating his 50thbirthday. You will bake a
special cake for him using chosen flavor of your choice. Applying what you have
D

learned in your baking class. Consider this cake your very own recipe and your very
own design. You will also think a name for your cake. Your mother Annie who is an
expert in baking will be observing you all along to know if you are using the right
tools and are doing the right procedures. The rubric below will be the guide in rating
your performance and product.

189
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Standard Score Sheet for Cake
Excellent Very Good Fair Poor
Characteristics (5) Good (4) (3) (2) (1)
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
rounded top
2. Size: Very lightweight in proportion
size
3. Color: Chiffon cake-uniform golden
brown; Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);

PY
cracked on surface (chiffon)
Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact

O
layer; springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor: Pleasing, delicate; uniform
C
SCORE:
Comments:
E D
EP
D

190
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How much have you learned?

Post-assessment

Read and analyze the statements carefully. Choose the best answer and write the
letter in your answer sheet.

1. What basic ingredient in baking helps in attaining baked products tenderness?

PY
A. leavening
B. liquid
C. shortening
D. sugar

O
2. Which refers to heating the oven to attain the required baking temperature
before baking?
A. baking C
B. broiling
C. pre-heating
D. proofing

3. What type of cake contains a high percentage of fat or shortening?


D
A. butter type cake
B. chiffon
E

C. foam type cake


D. unshortened cake
EP

4. Which is a combination of shortened cake and foam type cake?


A. butter type cake
B. chiffon
C. foam type cake
D. unshortened cake
D

5. Which is also known as unshortened cake which contains less than 5% fats?
A. butter type cake
B. chiffon
C. foam type cake
D. shortened cake

6. Which is a coating that makes food shiny or glossy?


A. custard
B. ganache
C. glaze
D. syrup

191
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7. It is an icing, made of butter and/or shortening and blended with confectioners
sugar or sugar syrup.
A. butter cream
B. custard
C. ganache
D. syrup

8. It is a rich cream mixture made out of chocolate and heavy cream.


A. butter cream
B. custard
C. ganache
D. syrup
9. What edible mixture is used to fill pastries, sandwiches, or cakes?

PY
A. butter cream
B. custard
C. ganache
D. syrup

O
10. What type of icing is made out of boiled sugar syrup that is agitated so that it
would crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
C. filling
C
D. fondant
D
11. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
E

C. 5 days
D. 6 days
EP

12. It refers to dry-heat cooking that is usually done in an oven.


A. baking
B. broiling
C. grilling
D. stewing
D

13. Which is fine white flour made from soft wheat which contains 7-9% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour

14. Which is a light cake made of meringue and flour?


A. angel food cake
B. butter cake
C. chiffon cake
D. sponge cake

192
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15. Which refers to getting the right number of servings from a recipe and serving
the right amount?
A. mark-up
B. portion control
C. weight
D. yield

16. Which refers to method of dividing cake into uniform pieces before serving?
A. counting
B. cutting
C. measuring
D. weighing

17. What method of portioning is done with the use of food scale?

PY
A. counting
B. cutting
C. measuring
D. weighing

O
18. Which is a sweet soluble organic compound that belongs to the carbohydrate
group of food?
A. flour
B. milk
C. shortening
C
D. sugar
D
19. Which is a very fine sugar which dissolves faster and is perfect for making
meringue?
A. caster sugar
E

B. confectioners sugar
C. granulated sugar
D. white sugar
EP

20. What granulated sugar is pulverized into powder to prevent caking?


A. caster sugar
B. confectioners sugar
C. granulated sugar
D

D. white sugar

193
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GENERALIZATION:

This module gave the learners the opportunity to


develop their skills in preparing, decorating and presenting
gateau, tortes, and cakes according to the standard
operating procedures and techniques. This prepares them
for the next set of skills: the preparation and displaying

PY
petit fours and presenting desserts.

O
C
E D
EP
D

194
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Quarter 4

PY
O
Overview

The term petit fours refers to confections such as


C
miniature cookies, tartlets, and cakes that may accompany
an afternoon coffee or tea or that are served after a meal.
Petit fours are light, delicate, crisp, and refreshing. The
common defining characteristic of petit fours is that they
D
can be eaten in one or two bites. Petit fours, which means
small ovens in French, refers to the tradition of baking
E

small pastries in a slow oven after large pastries have


been removed and oven temperature is reduced.
EP
D

195
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Definition of Technical Terms

Acid substance having a sour or sharp flavor

Angel food cake a type of cake made of meringue and flour

Appropriate suitable or proper under the given circumstances

Assembling fitting together the component parts of a certain dish or


food.

PY
Bake to cook food in a dry heat method inside an oven.

Batter is a semi-liquid mixture of one or more flours combined


with liquids such as water, milk or eggs and is used to
prepare various foods

O
Beating introducing air into the mixture through mechanical
agitation as in beating eggs

Blend
C
to combine ingredients and produce a homogenous
mixture
D
Boiled icing a sugar and egg white icing for cakes; Sugar is first
cooked on the stovetop to form syrup and then the hot
syrup is beaten into whipped egg whites. As the
E

mixture is beaten it becomes smooth, fluffy, and glossy

Boiled icing Italian meringue used as cake icing


EP

Brown sugar regular granulated sucrose containing various -


impurities that give distinctive flavor

Cake flour fine, white flour made from soft wheat


D

Caramelized petit four also known as Petit four sec which is usually unfilled
cookies; These have a signature dry, crisp texture from
being baked at a lower temperature for longer periods
of time.

Chemical leavener leavening agent that releases gasses produced by


chemical reaction (e.g. baking soda, baking powder,
baking ammonia).

Chiffon cake a light cake made using the chiffon method

Chiffon Method cake mixing method involving cutting and folding

196
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Choux pastry or pte choux a light pastry dough for making cream puff and
clairs.

Cocoa powder a dry powder from pulverized cocoa solids

Cocoa butter white or yellowish fat found in natural chocolate

Commis a junior chef

Confectioners sugar sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking

Consistency the way in which a certain substance, typically liquid,

PY
holds together; thickness or viscosity

Creaming rubbing butter and sugar until it becomes light and


fluffy

Creaming method - mixing method that begins with the blending of fat and

O
sugar; used for cakes, cookies and similar items

Dark chocolate sweetened chocolate that consist of chocolate liquor


C
and sugar

Dust to sprinkle the surface with flour to avoid mixture to


stick on it
D
Filling, coating, topping quantity of material that fills or is used to fill something,
or is used to coat, or is used to design the top of food
E

Foaming continuously beat egg white to incorporate air until it


becomes light and fluffy
EP

Fondant type of icing made of boiled sugar syrup that is agitated


to crystallize into a mass of extremely small white
crystals
D

Frost to cover cakes with icing

Garnishing to decorate or embellish something, especially food

Gateau French word for cake

Genoise sponge cake made by whipping whole eggs with sugar


and folding in flour and sometimes, melted butter

Glaze an overlay or cover with a smooth and shiny coating or


finish

197
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Granulated sugar sucrose in a fine crystalline form

Grease to brush pan with shortening

Gum paste type of sugar paste/pastillage made from vegetable gum

Iced petit four iced or decorated tiny cakes covered in fondant or icing

Marzipan a paste or confection, icing or filling made of meringue


and gelatin or other stabilizers

Marzipan petit four a paste made of almonds and sugar that is worked to a
plastic consistency. Its texture allows it to be rolled out

PY
with a rolling pin like dough or modeled into shapes of
fruits

Petit Four miniature bite-size confections which comes from the


French word petit which means small or little and four
which means oven.

O
Preheat to heat the oven prior to baking to achieve the required
temperature
C
Product an article or substance that is manufactured or refined
for sale
D
Scrape to remove sticky ingredients from the side of the mixing
bowl
E

Sift to pass the flour through a sieve to make it finer and


light
EP

Sponge batter or dough of yeast, flour and water that is allowed


to ferment and is then mixed with more flour and other
ingredients to make bread dough

Sponge cake unshortened cake made by whipping eggs and sugar


D

to a foam and folding in flour

Sweet paste A sweet doughy candy or confection

Tortes German for various types of cakes, usually layer cakes

Turntable pedestal with a flat, rotating top used for holding cakes
while they are being decorated

Whip to beat rapidly and continuously to aid incorporation of


air as in whipping egg whites to make meringue and in
cream

198
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How much do you know?

Pre-assessment

Take this test to determine how much you already know about
preparing and displaying petit fours.

PY
Read and analyze the statement carefully. Choose the best answer and write the
letter only on your answer sheet.

1. It refers to miniature bite-sized confections coated with icing.


A. fresh petit four

O
B. iced petit four
C. marzipan
D. petit four
C
2. It refers to a petit four decorated/covered with fondant icing.
A. fresh petit four
B. iced petit four
D
C. marzipan
D. petit four
E

3. It is a tiny fresh fruit tartlet.


A. fresh petit four
B. iced petit four
EP

C. marzipan
D. petit four

4. Which is a paste or confection, icing, or filling made of meringue and gelatin?


A. fresh petit four
D

B. iced petit four


C. marzipan
D. petit four

5. Which paste is made of almonds and sugar that is worked to plastic consistency?
A. fresh petit four
B. iced petit four
C. marzipan petit four
D. petit four

199
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6. Which petit four filling enhances flavor, adds moisture, and binds the product?
A. butter
B. ganache
C. jams
D. meringue

7. Which mixture of chocolate and cream is used as filing for iced petit four?
A. butter
B. ganache
C. jams
D. meringue

8. Which is a final component of plated dessert?

PY
A. crunch
B. garnish
C. main item
D. sauce

9. What dessert component is the actual dessert itself?

O
A. crunch
B. garnish
C. main item
D. sauce
C
10. Which component contributes to the moistness of the dessert?
A. crunch
D
B. garnish
C. main item
D. sauce
E

11. Which are added components of dessert that are essential for soft desserts like
custard and ice cream?
EP

A. crunch
B. garnish
C. main item
D. sauce
D

12. It refers to ensuring that the right quantity of food is prepared and served to
customers.
A. markup
B. portion control
C. standard size
D. yield

200
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13. It is an icing made of butter and or shortening, blended with confectioners
sugar or sugar syrup.
A. butter cream
B. custard
C. ganache
D. syrup

14. Which is a rich cream made of chocolate and heavy cream?


A. butter cream
B. custard
C. ganache
D. syrup

PY
15. Which is an edible mixture used to fill pastries, sandwiches, or cakes?
A. butter cream
B. custard
C. filling
D. ganache

O
16. It is a type of icing made of boiled sugar syrup that is agitated to crystallize it
into a mass of extremely small white crystals.
A. butter cream
B. custard
C
C. filling
D. fondant
D
17. For how many days can a custard filling be refrigerated?
A. 3 days
B. 4 days
E

C. 5 days
D. 6 days
EP

18. Which refer to dry heat cooking that is often done with an oven?
A. baking
B. broiling
C. grilling
D. stewing
D

19. Which fine white flour is made from soft wheat that contains 79% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour

20. What light cake is made of meringue and flour?


A. angel food cake
B. batter cake
C. chiffon cake
D. sponge cake

201
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Lesson 4: PREPARE AND DISPLAY PETIT FOUR

EXPECTED OUTCOMES:

At the end of this lesson, you should be able to

LO1. prepare iced petit four


LO2. prepare fresh petit four
LO3. prepare marzipan petit four

PY
LO4. prepare caramelized petit four
LO5. display petit four
LO6. Store petit four

O
LO 1. Prepare iced petit four


C
Prepare, cut and assemble sponges and bases according to standard
recipes and enterprise requirements and practices
Prepare fillings with the required flavors and consistency
D
Prepare fondant icing following required temperature and standard
procedure
Design and use decorations in accordance with establishment standards
E

and procedures
EP

What do you need to know?


D

Read Lesson Information carefully closely then find out how much
you can remember. Find out how much you have learned by
performing Activity 4.1.1 and 4.1.2.

202
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Lesson Information

Petit Fours refer to:


Small biscuits and cakes tastefully decorated
Sweetmeat and cakes designed to be served as dessert with after dinner
coffee or cocktails.

Petit Fours should be small. They are often made into different shapes. They
are delicate, crisp, fresh, attractive, light, and designed to be swallowed in just one or
two mouthfuls.

PY
It is prepared from a variety of ingredients. They are usually small pieces that
have been baked. While the emphasis is on small, non-baked confectionery items
like caramelized and glace fruits, marzipan shapes, or other small sweet delicacies
are also served as Petit Fours.

O
Iced petit four
C
E D
EP

Iced petit four are small, bite-sized cakes with a thin coating of glaze,
typically fondant, which is applied at the end of the production process. Assembled in
large sheets and cut after setting up, petit fours glaze contain thin layers of cake
alternating with jam and/or butter cream. The top of the cake is adorned with a thin
D

layer of marzipan to add flavor, as well as a smooth surface for the glaze to settle on.
Marzipan is made from almond paste, a cooked sugar syrup, and sometimes glucose
and/or egg white. After the cake is cut, it can be enrobed in fondant, or sometimes
dipped in chocolate. Petit fours glazes are typically finished with intricate, stylized
piping.

Types or kinds of petit four bases:


The base for petit four can be marzipan and sponge. A petit four base must
be strong enough to hold the petit fours.

Cake can be baked in shallow trays then topped with soft topping then cut to
shape desired similar to sponge sheets

203
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Shortbread mixture of flour, fat and sugar, enriched with egg and has a
short eating quality
Pastry puff pastry can make a suitable base for petit fours when a sweet
filling is used.
Sponge baked in thin sheets and layered together with filling which act as an
adhesive to hold the sheets of sponge together.

Enhance your skills in assembling and cutting


iced petit four bases by performing this activity.

PY
Activity 4.1.1

O
Assembling and cutting iced petit four base
Things needed C
Sponge sheets (56 mm thick or 3 cm total height when assembled)
Jam strawberry, mango, etc. ( smooth texture )
2 sheets of wax paper
D
Procedure:
1. Lay the first sponge cake on a wax paper.
E

2. Spread a thin layer of jam over the cake.


EP

3. Place a second sheet cake on top of the first layer.


4. Press firmly.
5. Remove loose crumbs.
6. Spread a second layer jam thinly over the cake.
D

7. Take a third sheet of cake. Turn it over to put the bottom part on top.
8. Press sheets of sponge firmly together.
9. Place tray on top to allow layered cake and jam to bond.

Cut bases to the desired shape


Any form and shape can be applied but accuracy of cutting is vital. It should
minimize waste.
Shapes can be round, diagonal, square, or triangle.
Almost 20% of the product is wasted if round and diagonal shaped is use.

204
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is our learning that is at stake.

PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 Approaching to Proficiency. Can perform this skill satisfactorily but requires

PY
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.

O
Check the appropriate box that corresponds to your level of performance in doing
each of the given task s using the Scoring Rubric above.

PERFORMANCE CHECKLIST 1 2 3 4
C
Laid the first sponge cake on a wax paper.

Spread a thin layer of jam over the cake.


D
Placed a second sheet cake on top of the first layer.
E

Pressed firmly.

Removed loose crumbs.


EP

Spread a second layer jam thinly over the cake.

Took a third sheet of cake and turned it over to put the bottom
part on top.
D

Pressed sheets of sponge firmly together.

Placed tray on top to allow layered cake and jam to bond.

205
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Enhance your skills in baking and preparing iced
petit four bases by performing this activity.

Activity 4.1.2

Pretty Petit Fours (Iced)

PY
O
Ingredients
cup butter, softened
cup shortening
C
1 cup sugar
1 tsp vanilla
D
1 cup All-purpose Flour
2 tsp baking powder
E

tsp salt
cup milk
3 egg whites
EP

Glaze
2 lbs confectioners sugar
cup plus 2 tbsp. water
D

2 tsp orange extract

Frosting
6 tbsp. butter, softened
2 tbsp. shortening
tsp vanilla extract
3 cups confectioners sugar
3 to 4 tbsp. milk
Gel, liquid or paste food coloring

206
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Procedure:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy.
Beat in vanilla. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk, beating well after each addition. In a small bowl,
beat egg whites until soft peaks form; gently fold into batter.
2. Pour into a greased 9in. square baking pan. Bake at 350F for 20-25 minutes
or until a toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack to cool completely.
3. Cut a thin slice off each side of the cake. Cut into 1 inch square.
4. In a large bowl, combine glaze ingredients. Beat on low speed just until
blended; beat on high until smooth. Apply glaze evenly over tops and sides of

PY
cake squares, allowing excess to drip off. Let dry. Repeat if necessary to
thoroughly coat squares. Let dry completely.
5. For frosting, cream the butter, shortening and vanilla in a small bowl. Beat in
confectioners sugar and enough milk to achieve desired consistency. Place
cup each in two bowls; tint one pink and one green.

O
6. Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill
with pink frosting pipe a rosebud on each petit four. Insert #3 round tip into
another pastry or plastic bag; fill with green frosting. Pipe a leaf under each
C
rose. Yield: 2 dozen (3 cups frosting).

Total Time: Prep: 40 min. Bake: 20 min. + cooling


D
Makes: 30 servings
E

Find out how well did you performed by


accomplishing the Scoring Rubric honestly and
EP

sincerely. Remember it is your learning at stake.


D

PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 -Approaching to Proficiency. Can perform this skill satisfactorily
but requires some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.

207
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Check the appropriate box that corresponds to your level of performance by doing
each of the given tasks using the Scoring Rubric above.

PERFORMANCE CHECKLIST 1 2 3 4
Butter, shortening and sugar are creamed in bowl until light and
fluffy.
Poured and baked at 350For 2025 minutes.
Cake was thinly slice and were cut into 1 inch square.
Glaze ingredients were combined and beat on low speed just
until blended and smooth.
Butter, shortening and vanilla were creamed well . Beat in

PY
confectioners sugar and enough milk to achieve desired
consistency.
Cut a small hole in the corner of a pastry or plastic bag; inserted
#104 tip. Filled with pink frosting; piped a rosebud on each petit
four.

O
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
Activity 4.1.3.
C
Lesson Information
E D

Filling and flavor for iced petit four


Jams are high in moisture is used to enhance flavor, add moisture, and to
EP

bind the product. Blend jam until a smooth consistency is attained, making
sure no lumps are present, as they will tear sponge cake.

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
D

worked quickly as it will set.

Butter creams need to be chilled before cutting. Butter creams are flexible
for decorating the tops of petit fours as they can be flavored and easily piped.
However, they can be easily damaged at room temperature.

208
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in on preparing fondant icing
by performing the following activity.

Activity 4.1.3

Fondant Icing
Ingredients
1 tbsp unflavored gelatin
1/2 cup glucose
cup water
2tbsp. shortening

PY
5 cups confectioners sugar
1 tbsp glycerin
2 tsp tylose

Directions

O
1. Dissolve unflavored gelatin to cup of water.
2. Put to low heat and mix cup glucose.
C
3. When the glucose is melted, mix 2 tbsp. shortening and 1 tbsp glycerin.
4. Stir and remove from heat as soon as shortening and glycerin is mixed.
5. ln a separate bowl, mix 5 cups confectioners sugar and 2 tsp tylose.
6. Pour the glucose mixture in the confectioners and tylose mixture and mix well
D
to form dough-like consistency.
7. Knead the fondant into desired form of shape.
E

Find out how well you performed by accomplishing


EP

the Scoring Rubric honestly and sincerely.Remember


it is your learning at stake.

PERFORMANCE LEVELS
D

4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 -- Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.

209
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Using the Scoring Rubric above, check the appropriate box that corresponds to your
level of performance in doing each of the given task.

PERFORMANCE CHECKLIST 1 2 3 4

Dissolved unflavored gelatin to cup of water.

Put to low heat then mixed cup glucose.

When the glucose was melted, mixed 2 tbsp. shortening and 1


tbsp. glycerin.
Stirred and removed from heat as soon as shortening and
glycerin was mixed.
ln a separate bowl, mixed 5 cups confectioners sugar and 2 tsp

PY
tylose.
Poured the glucose mixture in the confectioners and tylose
mixture and mixed well to form dough like consistency.
Kneaded the fondant into desired form of shape.

O
C
Read Lesson Information closely then find out how much you can
remember.
D

Lesson Information
E

Design and display iced petit four


EP

It is important to design, decorate, and display petit fours to:


Make them more attractive and appetizing
enhance presentation, and
visual and textural diversity.
D

Sample petit four design

210
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Summary

Prepare bases
Production of the bases is the easy part.
Sheet bases need to be thin and even across all the area.
Avoid lumps and bumps.
Bases made out of any dry pastry cake or sponge.

Cut to shape
Any shape can be used but wastage needs to be added to the cost of
production.
It is best to use straight lines.

PY
Cut small.

Glazing
Do not prepare glaze too far ahead or it may lose shine, gloss, heat.
The preparation will need to be done again.

O
Product must be dry.
Plenty of workspace is required. C
Decorate to enhance appeal
Plan the decoration.
Avoid very big decorations.
D
Complement the petit fours.
E

Display
Use consistent shape.
Use consistent configuration.
EP

Alternating height and profiles.

LO 2. Prepare fresh petit four


D

Bake and decorate a selection of small choux paste shapes in accordance


with established standards and procedures.
Prepare and blend baked sweet paste in accordance with establishment
standards and procedures.
Prepare and use fillings the required flavors and correct consistency.
Use garnishes, glazes and finished in accordance with established standards
and procedures.

211
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
What do you need to know?

Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
Activity 4. 2.1

PY
Lesson Information

Fresh petit four

O
C
E D
EP

Fresh petit fours also called petit fours fraise or fresh are moist, filled with
pastry cream and often topped with fresh fruits miniature clairs, and cream puff.
D

This type of petit four is created with mini pastries. The most common types
of mini pastries are fruit tarts, clairs or cream puffs. Cream puffs and clairs are
filled with butter cream or pastry cream, while fruit tarts are made with custard and
fresh fruits on top. Some fresh petit fours are made with marzipan and look like
truffles. Fresh petit fours are not typically glazed, but some clairs and cream puffs
have a chocolate glaze placed on top to finish them off.

212
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Enhance your skills in preparing fresh petit
fours by performing the following activity.

Activity 4.2.1

Cream Puff or clair

Paste
60 ml milk
60 ml water
butter, cut into cubes
1 Tbsp sugar

PY
2-3 eggs
120 g All-purpose flour

Procedure:
1. Bring the first four ingredients: milk, water, Butter and sugar to boil.

O
2. Add all-purpose flour.
3. Remove from heat if desired consistency is attained.
C
4. When paste is already cooled, add the egg one at a time. Mix thoroughly.
5. Place the paste in the pastry bag and form the cream puff and clair.
6. Bake at 4000 F for 20 minutes or until paste is puff then lower the temperature,
to 300 0F. Continue baking for 20 minutes or until brown. Set aside.
D
7. Assemble filling for cream puff and clair.
8. Top with powder sugar for cream puff and with ganache for clair.
E

Prepare Filling:
270 ml fresh milk
EP

tsp vanilla
1 egg
50 g sugar
15 g all-purpose flour
D

10 g cornstarch
1 tsp brandy
Mix and cook over low fire stirring constantly until proper consistency is attained.
Allow to cool.

Ganache
100 grams chocolate bar
1 tsp butter
24 Tbsp all-purpose cream
Melt together all ingredients over low fire.

213
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is your learning which is at stake.

PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or

PY
supervision.
2 Approaching to Proficiency. Can perform this skill satisfactorily
but requires some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable

O
assistance and/or supervision.
C
Check the appropriate box that corresponds to your level of performance in doing
each of the given tasks using the Scoring Rubric above.

PERFORMANCE CHECKLIST 1 2 3 4
D
Brought the first four ingredients: milk, water, butter and sugar
to boil.
E

Added all-purpose flour.

Removed from heat if desired consistency is attained.


EP

When paste was already cooled, added the egg one at a time
and mixed thoroughly.

Placed the paste in the pastry bag and formed the cream puff
D

and clair.

Baked at 4000 F for 20 min or until paste is puff then lower the
temperature to 3000 F. Continued baking for 20 minutes or until
brown. Set aside.
Assembled filling for cream puff and clair.

Topped with powder sugar for cream puff and with ganache for
clair.

214
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LO 3. Prepare marzipan petit four

Flavor and shape Quality marzipan to produce mini-sized fruits in accordance


with enterprise and client requirements.
Coat Marzipan fruits to preserve desired eating characteristics and softened
with egg whites, piped into shapes and sealed/browned with applied heat,
according to enterprise practice.

What do you need to know?

PY
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing Activity

O
4.3.1 to 4.3.3.

Lesson Information
C
Prepare and display marzipan based petit fours
D
Marzipan is a sweetened mixture of ground almonds, liquid glucose or egg
whites, corn syrup or sugar syrup and either icing sugar or caster sugar. It is also
E

known as almond paste. Marzipan is a very versatile paste. Petit Fours based on a
marzipan are attractive and popular for their color and appearance and their delicate
EP

pleasing taste.

Category of Marzipan

Group Ingredients Quantity


D

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 a bowl.
2. Add the ingredients from group B and gradually add the warm glucose.
3. Knead until it forms like dough.
4. Wrap tightly.

215
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The marzipan needs to be stored and protected after making it. It will dry and
these dry pieces will have an unpleasant texture should it be incorporated into
the mix.

Modelled Marzipan

Marzipans can be modelled into various fruit, vegetables, animals, and flower
shapes. The most popular items are small marzipan fruits served as petit fours or
candies. To store marzipan, wrap it in a plastic cling wrap and place it in an airtight
container.

PY
Fruits and Flowers

O
C
E D

To make small fruits, divide the paste into equal portions first., Carefully cut
the rectangle into 4 rows of 8 to make 32 equal pieces with a knife. Begin by rolling
EP

each piece between the palms of your hands into around ball that is perfectly smooth
and free of seams and cracks. Then start molding the balls with your fingers into the
shapes of pears, apples, and other fruits. The best way to make realistic looking
fruits is to use real fruits as models. Imitate the shapes of the real fruits as closely as
possible. You can add special effects using ordinary tools or special modelling tools.
D

Let the fruits dry overnight before coloring. Flowers such as carnations and
roses can be used to decorate cakes as well as display pieces.

216
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in preparing marzipan petit
four by performing the following activity.

Activity 4.3.1

Making a Marzipan Strawberry

Procedure:
1. Roll the ball of marzipan into a strawberry shape with the palms of your hands.

PY
O
C
2. Indent the stem end of the strawberry with an appropriate modelling tool.
E D
EP

3. Roll the strawberry in sugar to simulate the textured surface of the real berry.
D

4. Cut out a leaf shape for the stem end and fasten it in place using an appropriate
modelling tool.

217
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is your learning which is at stake.

PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.

PY
2 Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.

O
Check the appropriate box that corresponds to your level of performance in doing
each of the given task using the Scoring Rubric above.
C
PERFORMANCE CHECKLIST 1 2 3 4
Rolled the ball of marzipan into a strawberry shape with the
D
palms of your hands.
Indented the stem end of the strawberry with an appropriate
modelling tool.
E

Rolled the strawberry in sugar to simulate the textured surface


of the real berry.
Cut out a leaf shape for the stem end and fastened it in place
EP

using an appropriate modelling tool.

Enhance your skills in making marzipan petit fours by


performing the following activity below.
D

Activity 4.3.2

Making a Marzipan Orange


Procedure
1. Roll a piece of marzipan into a ball.

218
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
2. Using a marzipan modelling tool, make an
indentation in the ball to resemble the stem
end of the orange.

Find out how well you performed by accomplishing the


Scoring Rubric honestly and sincerely. Remember it is
your learning which is at stake.

PY
PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and

O
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
C
2 Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
D
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.
E

Check the appropriate box that corresponds to your level of performance in doing
each of the given tasks using the Scoring Rubric above,
EP

PERFORMANCE CHECKLIST 1 2 3 4

1. Rolled a piece of marzipan into a ball.


D

2. Using a marzipan modeling tool, made an indentation in the ball


to resemble the stem end of the orange.

219
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Enhance your skills in making and decorating
marzipan petit fours. Perform activity below.

Activity 4.3.3

Making a Marzipan Rose


Procedure
1. Taper a ball of marzipan which will serve as the base of the rose.

PY
O
2. Mold the ball with the tapered end pointing up which will serve as the center of
the flower.
C
D
3. For the petals, roll a log of marzipan and cut equal pieces. Flatten these into
small disks.
E
EP
D

4. Flatten the disks and taper the edges to paper thinness with the back of a spoon
in a circular motion.

220
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
5. Wrap the petal around the base. Leave one edge free so the second petal can be
inserted under it.

6. Attach the second petal.

PY
O
7. Continue same fashion until the rose is the desired size. Cut the rose from the
base with a sharp knife. C
E D

Find outhow well you performed by accomplishing the


EP

Scoring Rubric honestly and sincerely. Remember it is


your learning which is at stake.
D

PERFORMANCE LEVELS
4 Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2 Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.

221
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Using the Scoring Rubric in the previous page, check the appropriate box that
corresponds to your level of performance in doing each of the given task.

PERFORMANCE CHECKLIST 1 2 3 4

Tapered a ball of marzipan which served as the base of the


rose.
Molded the ball with the tapered end pointing up, to
serve as the center of the flower

For the petals, rolled a log of marzipan and cut equal pieces.
Flattened these into small disks.
Flattened the disks and taper the edges to paper thinness with

PY
the back of a spoon in a circular motion.

Wrapped the petal around the base leaving one edge free
so the second petal can be inserted under it.

O
Attached the second petal.

Continued the same fashion until the rose was the desired size.
Cut the rose from the base with a sharp knife.
C
D

Lesson Information
E
EP

Storage and Service of Petit Fours


Storage plays an important role in the production and serving of petit fours.
The environmental and individual characteristics of each item needs to be taken into
consideration. If the item is susceptible to humidity, it should be held airtight, vacuum
D

sealed when possible.

To maintain its freshness which is a defining characteristics of a petit fours, it


is produce as close to serving as possible. Caramelized petit four may have a shelf
life of roughly 1 to 2 weeks. Fresh petit fours are kept for shorter periods of time,
which varies by product. Freezing is a good option for many of the bases and dough
which can be made up ahead of time and held until ready to bake or assemble.

222
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
LO 4. Prepare Caramelized Petit Four

Select and coat fresh fruits/fruit segments with pale amber-colored caramel
or glazed or any coating specified by the enterprise.
Fill sandwich dried fruits or nuts with flavored marzipan and coated with pale
amber-colored caramel according to specifications and enterprise standards.

What do you need to know?

PY
Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing

O
Activity 4. 4.1.

Lesson Information
C
Selection of fruits and nuts for caramelized petit four
E D
EP
D

Caramelized sugar can be used to coat petit fours before they are served.
Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan.

Any product that is coated with caramel needs to be dried. Strawberry and
grapes can be dipped in caramel but only have a life span of a couple of hours. The
product is best consumed within 30-40 minutes is best.

223
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The main problem here is the moisture from the inside of the fruit weeps out
and the hard caramel falls off of the product. Caramelized nuts and marzipan work
better if the product is dry to carry the caramel better.

Preparation of caramelized petit four


Put the product to be caramelized on a tray.
Any fruit that is to be dipped in caramel needs to be dry and its skin needs to
be intact.
Remove all the string and pith of orange.
Grapes need to be in small clusters of 2 or 1.
Nuts should be slightly roasted; raw nuts have a diminished flavor to them.

PY
Prepare the equipment needed before the making of the caramel.
Having a prepared surface to place the caramel dipped product is also
important.
An oiled surface will allow the caramel to cool and then not bond to the

O
surface.
If hot caramel is placed onto an unprepared surface it will stick to the surface.
The product will then crack when attempting to remove the product from that
surface.
C
Preparation of coating for fruits
Caramel is sugar that is cooked until it reaches a temperature of 156C until it
D
begins to color. The color intensifies as the temperature increases.
Caramel that has reached a temperature of 175C is burnt. It will have the
E

very dark, almost black color and from this point on, it loses sweetness and
becomes bitter.
EP

To make the caramel


Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water.
Slowly heat until boiling. Stir occasionally to dissolve sugar before solution
D

boils.
When solution reaches boiling point, add 10% liquid glucose of sugar weight.
Stir gently to dissolve glucose.
Skim any scum that rises to the top.
Wash sides of pot down with pastry brush and cold water.
Allow solution to cook until temperature reaches 160C.
Do not stir the solution while it boils as this may cause crystallization to occur.
As solution rises above 160C it will begin to change colour to light amber
color.

224
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
When solution has colored to desired caramel colour, remove from heat and
arrest the cooking process by placing base of pot into cold water.
Leave in cold water until solution stops boiling.
The solution is now ready to use.
Speed and efficiency is needed here because as the solution cools the
caramel becomes thicker and harder to work.

Coating caramelized petit fours


Dip the product into the hot caramel.
Take a dipping fork into oil and then pick up the product and let it drop into
the toffee.
Use the oil covered tines of the fork to roll the product in the hot caramel.

PY
Remove the product from the hot caramel. The caramel covered product
should slide off the fork onto the prepared surface that has been smeared
with oil to prevent sticking.
Allow caramel to cool before removing to paper cup for storage.

O
Some product can be dipped by holding bottom of product and dipping of
the product into hot caramel. Care needs to be taken here as the danger of
C
burning fingers is high.
Hold product above caramel and allow excess to flow back into pot. Sit
product on oiled surface to cool.
D
Safety precautions
Have a bowl of cold water when working with hot caramel.
E

Hot caramel can cause damage skin on contact.


Avoid wiping hot caramel off as it will just cause more damage.
Place the affected area into the cold water. This will cool and set the caramel.
EP

It can then be peeled off with minimal damage to skin surface.


The damage is already done and blisters will ensure.
This technique is about minimizing further damage to other parts of the body.
D

225
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Activity 4.4.1

Research and prepare caramelized petit four of your choice. Your output will
be rated using the Scoring Rubric below.

Very Good Fair Poor


I. Products
Good (4) (3) (2) (1)
1. General Appearance

PY
a. Dish is attractive and appetizing.
b. Dish is pleasing to look at and with good
color combination.
c. Ingredients are cooked just right.
d. Dish has just the right consistency.

O
2. Palatability
a. Dish is delicious.
b. Dish tastes just right.
3. Nutritive value
a. Dish is highly nutritious
C
II. Procedures
D
1. Use of Resources:
a. The learner keeps the working table
orderly while preparing the ingredients.
E

b. The learner uses only the proper and


needed utensils and dishes.
c. The learner uses time-saving
EP

techniques and devices


2. Cleanliness and sanitation
a. The learner is well- groomed and
properly dressed for cooking; He/she
makes use of a clean apron, hair nets,
D

hand towel, and pot holders.


b. The learner practices sanitary handling
of food.
3. Conservation of nutrients
a. The learner follows proper preparation
and cooking procedures.
b. The learner follows the recipe correctly.

226
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LO5. Display Caramelized Petit Four

Select and prepare appropriate receptacles for petit fours.


Display petit fours creatively to enhance customer appeal.

What do you need to know?

PY
Read Lesson Information closely then find out how much you can
remember.

Lesson Information

O
C
Displaying caramelized petit fours
Attractive presentation of petit fours catches customers attention.
D
To make it looks more attractive, arrange it neatly.
A neat uncluttered, clean and tidy display is essential.
This greatly affects the visual impact and appreciation of the viewer and will
E

tempt the customer to indulge.


All varieties of petit fours are best served fresh.
EP

Use of ceramics plates and platters, glass, mirrors, trays is effective in buffet
style service.
The recommended serving is 3 - 4 pieces per plate.
Caramelized petit fours need to be served fresh and in paper containers. This
D

makes it easy for the customer to handle them.

Points to remember

Prepare and display caramelized petit fours


Select fruits/nuts
For easier handling, make sure that the fruits skin and stem are still attached.
Fruit needs to be dry.
Dispose broken and chipped nuts.

227
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Prepare products
Product should be clean and smooth and no foreign matter is attached.
Prepare marzipan flavor fillings between nuts or insert into dates.

Prepare coating for fruits


Caramelized sugar should be heated sufficiently in high temperatures that it
sets with a crack.
A light amber color should be present; hence the name caramel.

Coat caramelized petit fours


Handle hot caramel with care.
Product should have a dry surface for the caramel to bond.
The product should be cooled in a non-stick ability-oiled surface.

PY
Display caramelized petit fours
Give the normal display characteristics of the product.
Highlight attributes of product.
Show craftsmanship in display.

O
Alternate shapes to improve eye appeal.
Alternate heights to break up profile. C
LO6. Store petit four

Store petit fours in proper temperatures and conditions to maintain maximum


D
eating qualities, appearance and freshness.
Package petit fours in accordance with established standards and
procedures.
E
EP

What do you need to know?


D

Read Lesson Information closely then find out how much you can
remember.

Lesson Information

Proper storage of caramelized petit four


All prepared petit fours will suffer from too much moisture in the environment.
A cool dry closed environment is best for storage of all petit fours except
those that contain perishable ingredients like fresh cream.

228
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Caramelized petit four will have a short life span as the caramel is
hydroscopic and attracts moisture from the air. This moisture causes the
sugar to soften and dissolve.
Products such as fruit, grapes and strawberries will ooze moisture from their
internal structure causing the caramel to dislodge from the surface of the fruit.
This is caused by the fact that the moisture just under the surface of the skin
boils, breaking the cellular structure of the fruit and the moisture held inside
seeps through the damaged skin.
90% of petit fours should be stored in cool dry environment for storage.

PY
Maintain maximum eating quality, appearance and freshness
It is a mistake to produce more than can be used in defined periods. It may
be more economically viable to produce large numbers of a certain product.
To maintain freshness petit fours should be finished as needed.
Part processing can be achieved like making shortbread and freezing.

O
Bake as needed which may take space and time in freezer.
The best way to have fresh petit fours is to produce them regularly and as
C
needed.
Protect finished petit four from adverse conditions to maintain structural
integrity by enclosing in food safe containers.
D
Lesson 5: PRESENT DESSERT
E

EXPECTED OUTCOMES:

At the end of this lesson, you should be able to


EP

LO1. Present and serve plated dessert.


LO2. Plan, prepare and present dessert buffet selection or
plating.
D

LO3. Store and package dessert.

LO 1. Present and serve plated dessert


Portion and present desserts according to product items, occasion and
enterprise standards and procedures.
Plate and decorate desserts in accordance with enterprise standards and
procedures.

229
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Overview of Dessert Plating

The art of the plated dessert is a fairly new aspect today. Plating styles have
changed. Gradually, pastry chefs began to shift their focus back to flavor, discovering
that they could create great-looking and great tasting desserts without building
towering constructions.
An important factor in the development of plating styles is the way pastry and
kitchen chefs work together as a team to shape the culinary identity of the restaurant.
Dessert menus are treated as continuations of the dining experience, not simply as
an unrelated sweet course tacked on at the end.
Dessert plating styles are constantly changing and evolving. Thanks to
todays creative pastry chefs.

PY
What do you need to know?

O
C
Read Lesson Information closely then find out how much you can
remember.
D

Lesson Information
E

PLATING DESSERT
EP

Components of a plated dessert


D

Plated dessert presentations or simply plated desserts are desserts that are
served by an establishment such as restaurant, resort, or dessert caf after it is
ordered by a guest and enjoyed on site.

There are four components of a plated dessert: The main item, the dessert
sauces, the crunch component, and the garnish. A plated dessert should have all
of these items, but if it lacks any one of these items except for the main item it can

230
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still be a plated dessert. It is widely believed that all of the components should be
edible. Many chefs believe that each component should be eaten as well.

Three main goals of plated dessert


1. To satisfy the customer
This emphasizes flavor above all else, though you can argue that the actual
visual design of the plate also satisfies a customer.

2. To complement the venues theme


This emphasizes the visual and creative expressions of a dessert continue to
bring customers back.

PY
3. To make a dessert that is affordable in the terms of the restaurant
This is in terms of both complexity and price. A dessert that is too complex
will put too much stress on the kitchen staff when it needs to be reproduced
and a dessert that is too expensive will never be purchased by the customer.

Four components of plated dessert

O
1. The Main Item
C
E D
EP

The main item can be anything such as a slice of pie, a mini tart, a
D

cluster of cookies, custard. It is the actual dessert itself. The product should
weigh between three and five ounces but it is not unusual for it to weigh as
much as 8 ounces. The main item should never be large that is
overwhelming. It should be the main focal point of the dessert presentation.
It should be the main source of flavor for the presentation while the other
components contrast and complement it.

231
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2. The Sauce

PY
Plated desserts should have up to two sauces each. Overall the
sauces should not weigh more than one to two ounces with the exception of a
flooded design. Sauce is very important for dry items like pies and cakes
although a sauce can also be added to any dessert. The sauces used should
be about the same consistency. The sauces should be able to hold their

O
own shape. This allows for dessert sauces to be manipulated like paint to
create fun designs. C
3. Crunch Component
E D
EP
D

A crunch component is an added component that adds a crunch to


the dessert. It is usually a dry decorative cookie or biscuit added to any
dessert to make it crunchy. exactly how it sounds. It enriches the dish and
makes the flavor of the dish more enjoyable from the first bite up to the last.
This is especially important to soft desserts like custard and ice cream.

232
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4. Garnish

The garnish is the final component of a plated dessert. Common


garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit,
chocolate and sugar work, and sorbet. Garnish should be used with restraint

PY
just as much as it should be used tastefully. A garnish that is over used loses
its effect and can ruin a dessert. The most commonly over used garnish is
the mint leaf. Although a mint leaf has a refreshing flavor and adds a color to
desserts, this garnish is very common. A pastry chef should push his
boundaries and use his creativity to find a garnish that works better than a

O
mint leaf.

Portion control
C
Portion control means ensuring that the right quantity of food is prepared and
served every time a customer orders a menu item. Dishes can be served in different
D
profile.

-Single dessert: larger portion


E

-Buffet dessert: smaller portion.


EP

Restaurants can present greater variety while maintaining cost control and
quality. In other words, customers will be consistently satisfied every time they visit.

Sample dessert plating


D

Here is a picture from Pastrys Best magazine last Nov. 2006 of Alicia
Prescotts coconut cream caramel with pan fried banana bread, mango papaya
piccalilli, and pistachio lime tuiles. Note that the main item is the flan and everything

233
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
seems to draw your eye toward it. Notice all the different shapes used to give the
presentation life and energy.

PY
This is from Grand Finales: The Art of Plated Dessert by Tish Boyle and
Timothy Moriarty. Notice the size of the main item which is a scoop of sorbet

O
compared to the rest of the dessert. While unmistakably stunning, the size of the
main item is a little underwhelming. In truth, this plate is normally used as an
intermezzo or palate refresher and probably does not take much time to make.
C
E D
EP
D

Here is another dessert from Grand Finales: The Art of Plated Dessert by
Tish Boyle and Timothy Moriarty. Notice the chocolate squiggles that give lots of
height to an otherwise flat dessert. Notice how the colors play off of each other so
well but do not overwhelm one another as well. They work together to make the plate
look appetizing.

234
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l
This is Chef Jim Grahams White Coffee Ice Cream taken from Grand
Finales: The Art of Plated Dessert by Tish Boyle and Timothy Moriarty. It is so simple

PY
and complex at the same time. It features a simple style and a random arrangement
but most of all, it is monochromatic. It isnt all white but shades of white and the
result is a beautiful layer of depth.

O
LO 2. Plan, prepare and present dessert buffet selection or plating

Plan and utilize dessert buffet services according to available facilities,


C
equipment and customer/enterprise requirements.
Prepare and arrange variety of desserts in accordance with enterprise
standards and procedures.
E D

What do you need to know?


EP

Read the Lesson Information closely then find out how much you
can remember.
D

Lesson Information

Dessert Presentations

Desserts can be presented in a variety of ways: as party favors, in a dessert


buffet or as a grouping of delicious confections aimed at dazzling your guests.

There are certain desserts that should be available for display but it depends
on the available facilities.

235
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Plan a dessert display appropriate to the location.
Will it be displayed in a fully equipped commercial kitchen in a five star
location?
Will it be displayed at a tranquil picnic spot by the river 25 kilometres from the
place of production?
If there is no electricity then the possibilty of having ice cream is now greatly
diminshed and chilled cream cakes and desserts will not be on the menu.

Facilities
Electricity

PY
Working space
Ability of the staff in the kitchen
Ability of the staff front of house

O
Quality of the equipment that is given to work with
Preparation of the product can be conducted elsewhere.
C
All these possibilities need to be considered when planning the dessert display.
D
Desirable equipment for display

E

serving platters
sauce jugs
plates
EP

cutlery
napkins
tongs
lifters
refrigerated cooling
D

hot display bain marie.

Production, storage and service requirements.


After the product has been produced and stored, the equipment needed to
display and serve desserts need to be taken into consideration, as well as where it is
going to be served.

236
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Choice of Location
Most establishments will be operating out of hotel and restaurant kitchens
with all the required equipment.
Prudent management practices require a complete list of all equipment that
may be required to be taken 'offsite' for when customer desires a function 'by
the river' or in the park.

Complexity of dessert
Some desserts are more complex than others to serve.
Hot souffle needs special consideration and teamwork so it is not desirable to
place on menu for dessert display.

PY
Cold souffle would be a better choice for a dessert display. It will stand at
room temperature for short periods if required.
In summary, always keep in mind these general concepts when planning dessert
presentations.
Every component should have a purpose. Do not add elements merely to

O
make the plate fuller. Limit the items added primarily for decoration.
Components or elements can work together by complementing or by
C
contrasting.
When elements contrast, be sure they balance. For example, when you
balance a rich mousse with a tart fruit sauce, be sure the sauce isnt so tart or
strong flavored that it overwhelms the mousse.
D
It is possible to get carried away with the concept of balance. It is not
necessary to garnish every soft dessert with something crisp or every hot
dessert with something old. Sometimes customers prefer just a plain,
E

unadorned dish of ice cream or a simple slice of warm apple pie.


EP

LO 3. Store and package desserts

Store desserts in accordance with the required temperature and customers


specifications.
Package desserts in accordance with established standards and procedures.
D

What do you need to know?

Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by performing
Activity 5.3.1.

237
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Lesson Information

Storing desserts

Knowing the shelf life of a dessert or dessert accompaniment can broaden a


host's list of sweet selections for an appropriate ending to a holiday menu. Here are
suggestions that will inspire and assist a dessert cook.

Puff pastry shells, the crisp casings for fresh fruit or pastry cream can be
baked ahead and cooled. They may be left on the baking sheet for protection,
covered with foil and stored in the freezer for up to one week.

PY
Pate a choux or cream puff pastry for eclairs or cream puffs. They can be
stored in rigid airtight containers in the freezer up to five days. Do not store in
the refrigerator because pastry absorbs odors and can be stale quickly.
Baked cream puffs freeze beautifully up to one month when tightly covered.
When filled with ice cream and frozen cream puffs should be made with milk

O
instead of water which freezes more solidly, making the puffs hard and dry.
Classic puff pastry dough can be wrapped in plastic and stored in the
C
refrigerator up to three days. If freezing, overwrap plastic wrapped dough with
foil and freeze up to three months. Thaw in refrigerator 24 hours before
rolling.
D
Avoid odor absorption

The butter cream when well-covered to prevent odor absorption can be


E

stored in the refrigerator up to one week in the freezer up to one month. Allow
to stand at room temperature one hour after removing from freezer or
EP

refrigerator, then beat until smooth.


Whipping cream will be more stable if slowly beaten and not over whipped.
Granulated or extra fine sugar and vanilla may be added before whipping.
The royal icing keeps three to four weeks in the refrigerator and can be
rebeaten before used. To keep it from hardening, cover with plastic wrap and
D

place damp towel over the top.


Store baklava or other sweet, sticky filo pastries at room temperature,
uncovered, up to eight hours. To refresh, bake for 10 minutes at 400 0 F.
Baked sweet or short crust pastry shells can be stored in plastic bags in
refrigerator up to two days or frozen up to one month.
Unbaked pastry dough can be shaped into a disc, placed in freezer plastic
bag. Defrost at room temperature or refrigerator until softened but still very
cold for easier rolling.
Pavlovas and other meringue sheets or circles may be stored in airtight metal
containers at room temperature up to one week. This may not work in humid

238
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areas. In humid or rainy weather, dry them in a 225 degree oven, 20 to 30
minutes longer and use immediately.
Butter cream filled and frosted meringue tortes freeze well up to three days
but taste best at room temperature.

Storing cold and hot desserts

As many desserts contain egg and dairy products, they present a potential
health hazard if not stored properly. Proper storage means cooled desserts must be
covered with plastic or placed in lidded containers before storing in the cool room.

Observe the following guidelines.

PY
Desserts containing uncooked eggs should be handled with extreme care, as raw
egg is a medium in which dangerous bacteria such as salmonella can thrive. This
means you need to be really careful with food such as chocolate mousse and
uncooked cheesecakes that contain egg whites for aeration.

O
Egg custards contain protein, which provides good food for bacteria. If custards
such as crme caramel or trifle are not heated and cooled properly and quickly,
bacteria that are present in the custard can grow quickly to dangerous numbers.


C
Any dessert that is not required for immediate consumption must be cooled
immediately and stored in the cool room until required.
D
If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65oC. Never leave an egg mixture in a Bain Marie
for any length of time. Any dessert that has been kept hot in the Bain Marie for a
E

while should be discarded at the end of service.


EP

If milk and cream are used in desserts such as trifle and custards, they must not
be left to stand at room temperature for any length of time. They should be kept
in the refrigerator until the last possible moment to prevent the risk of food
poisoning.

Many desserts have a limited storage life. Make sure you check with your
supervisor and follow organisational requirements.

Packaging Materials for Storing Desserts


glass container
plastic container
plastic/cellophane
aluminum foil
packaging tapes
boxes

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Equipment
chiller
freezer
refrigerator

Sanitary Practices When Storing Desserts


Handle the food properly to prevent spoilage and contamination.
Wash utensils and equipment thoroughly.
Keep away from food when you are ill.
Store foods and ingredients properly.
Safeguard the food during distribution and service.

PY
Storage Techniques
Refrigerate to keep cold or cool
Cold Storage the process of storing food by means of refrigeration
Chilling to refrigerate or to reduce the temperature of food

Lesson Information

O
C
Packaging desserts
D
When packaging desserts, there are several things to consider, such as
protection, tampering resistance, and special physical, chemical, or biological needs.
E

The nutritional information must also be displayed in the product label.

The main aim of packaging is to keep the food in good condition until it is sold
EP

and consumed. It should also attract and encourage customers to purchase the
product. Correct packaging is essential to achieve both these objectives.

Packaging should provide the correct environmental conditions for food,


D

starting from the time food is packed until its consumption. A good package should
therefore have the following functions:

Provide a barrier against dirt and other contaminants keeping the product
clean.
Prevent losses. For example, packages should be securely closed to
prevent leakage.
Protect food against physical and chemical damage such as the harmful
effects of air, light, insects, and rodents. Each product will have its own
needs.

240
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Provide protection and convenience in handling and transport during
distribution and marketing.
Help the customers identify the food and instruct them how to use it
correctly.
Prevents any wastage such as leakage or deterioration which may occur
during transportation and distribution.

Types of Packaging materials


In many developing countries the most commonly used packaging materials include:

vegetable fiber

PY
papers, newsprint
glass
plastics

O
Vegetable fiber basket
C
E D

These include bamboo, banana, coconut, and cotton fibers. These natural
EP

materials are converted into yarn, string, or cord which will then form the packaging
material. These materials are very flexible, with resistance to tearing, and are
lightweight for handling and transportation. All of these materials are biodegradable
and re-usable because they came from vegetables.
D

Paper

Paper is an inexpensive packaging material. It is, however, highly


absorptive, fairly easily torn, and offers no barrier to water or gases.

241
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The degree of paper reuse will depend on its former use. Therefore, dirty or
stained paper should be rejected. Newsprint should be used only as a outer wrapper
and should not come into direct contact with food, as the ink used is toxic.

Glass

PY
Glass has many properties which make it a popular choice as a packaging

O
material.

Glass is able to withstand heat treatments such as pasteurization and


sterilization.
C
It does not react with food.
It protects the food from crushing and bruising.
D
It is resistant to moisture, gases, odors and microorganisms.
It is reusable, re-sealable and recyclable

E

It is transparent which allows products to be displayed. Colored glass


may be used either to protect the food from light or to attract customers.
EP

Disadvantages of using glass as packaging materials

Glass is heavier than many other packaging materials and this may lead
to higher transport costs.
It can be easily fractured, scratched and broken when heated or cooled
D

too quickly.
Potentially serious hazards may arise from glass cracks or fragments in
the food.

242
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Plastics

PY
The use of various plastics for containing and wrapping food depends on what
is available. Plastics are extremely useful as they can be made in either soft or hard
forms, as sheets or containers, and with different thickness, light resistance, and

O
flexibility. The filling and sealing of plastic containers is similar to glass containers.
C
Activity 5.3.1
D
You have been assigned to prepare, present and serve dessert to the town
Mayor who will visit your school. Apply all what you have learned to make your
E

dessert presentable and appetizing. Your output will be rated using the Scoring
Rubric below.
EP

Your performance will be rated using the Scoring Rubric below

Very
I. Products Good Good Fair Poor
(4) (3) (2) (1)
D

1. General Appearance
a. Dish is attractive and appetizing.
b. Dish is pleasing to look at and with good
color combination.
c. Ingredients are cooked just right.
d. Dish has just the right consistency.
2. Palatability
a. Dish is delicious.
b. Dish tastes just right.
3. Nutritive value
a. Dish is highly nutritious

243
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II. Procedures
1. Use of Resources:
a. The learner keeps the working table
orderly while preparing the ingredients.
b. The learner uses only the proper and
needed utensils and dishes.
c. The learner uses time-saving
techniques and devices
4. Cleanliness and sanitation
a. The learner is well- groomed and
properly dressed for cooking; He/she
makes use of a clean apron, hair nets,

PY
hand towel, and pot holders.
b. The learner practices sanitary handling
of food.
5. Conservation of nutrients
a. The learner follows proper preparation
and cooking procedures.

O
b. The learner follows the recipe correctly.
C
D
How much have you learned?
E
EP

Post-assessment
1. Which is an added component of desserts, which is essential for soft
D

desserts like custard and ice cream?


A. crunch
B. garnish
C. main item
D. sauce

2. Which ensures the right quantity of food is prepared and served to


customers?
A. markup
B. portion control
C. standard size
D. yield

244
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3. Which is an icing made of butter and/or shortening blended with
confectioners or sugar syrup, and other ingredients?
A. butter cream
B. custard
C. ganache
D. syrup

4. Which is a rich cream made of chocolate and heavy cream?


A. butter cream
B. custard
C. ganache
D. syrup

PY
5. Which is an edible mixture used to fill pastries, sandwiches, or cakes?
A. ganache
B. butter cream
C. filling
D. custard

O
6. What type of icing is made of boiled sugar syrup that is agitated so that it
would crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
C
C. filling
D. fondant
D
7. In how many days can a custard filing be stored in the refrigerator?
A. 3 days
B. 4 days
E

C. 5 days
D. 6 days
EP

8. Which refers to dry- heat cooking that is usually done in an oven?


A. baking
B. broiling
C. grilling
D. stewing
D

9. Which fine white flour, made from soft wheat, contains 79% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour

10. Which is a light cake made of meringue and flour?


A. angel food cake
B. butter cake
C. chiffon cake
D. sponge cake

245
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11. It is a miniature bit-sized confection coated with icing.
A. fresh petit four
B. iced petit four
C. marzipan
D. petit four

12. It is a petit four decorated or covered with fondant icing.


A. fresh petit four
B. iced petit four
C. marzipan
D. petit four

13. It is a tiny fresh fruit tartlet.

PY
A. fresh petit four
B. iced petit four
C. marzipan
D. petit four

14. It is a paste or confection icing or filling made of meringue and gelatin.

O
A. fresh petit four
B. iced petit four
C. marzipan
D. petit four
C
15. It is a paste made of almonds and sugar that is worked to plastic
consistency.
D
A. fresh petit four
B. iced petit four
C. marzipan petit four
E

D. petit four

16. What petit four filling enhances flavor, adds moisture, and binds the product?
EP

A. butter
B. ganache
C. jams
D. meringue
D

17. Which mixture of chocolate and cream is used as filing for iced petit four?
A. butter
B. ganache
C. jams
D. meringue

18. What is the final component of a plated dessert?


A. crunch
B. garnish
C. main item
D. sauce

246
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19. What dessert component is the actual dessert itself?
A. crunch
B. garnish
C. main item
D. sauce

20. Which dessert component which attributes in moist characteristics of


dessert?
A. crunch
B. garnish
C. main item
D. sauce

PY
O
C
D
GENERALIZATION:

This module gave opportunity to learners to develop their skills in


E

preparing, decorating and presenting petit fours and desserts according to


standard operating procedures and techniques.
EP

This prepares learners to the world of work or for employment where


they can apply what they have learned in earning an income and eventually
become productive citizens of the country.
D

247
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Basbas, Leonora. Culinary Arts II.


Bayona, Evelyn P. Cake Decorating Handouts (Frosting/lcing).
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Gonzales, Nancy Cameros. Philippines Home Economics Baking
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Rojo. Technology and home economics III
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PY
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O
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D
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D

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O
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C
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D
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E

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EP

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O
http://www.wilton.com/cakes/displaying-cakes/storing-cakes.cfm
http://www.wilton.com/cakes/making-cakes/filling-cake-layers.cfm


C
https://bakingthroughmsbh.wordpress.com/2010/04/30/jam-bars
https://www.google.com.ph/search?newwindow=1&site=&source=hp&q
https://www.pinterest.com/pin/227009637437453740/
https://www.youtube.com/watch?v=X0B8lH2rRS8&hd=1
D
Megaslides.com/doo/123057/gcse_exam_theme 2014_tes Food
Technology GCSE Theme 2014: CakeDecoration
E

Methods featured in Professional Baking, Sixth Edition by Wayne


Gisslen. 2013 John Wiley & Sons, Inc.

EP

Methods featured in Professional Baking, Sixth Edition by Wayne


Gisslen. 2013 John Wiley & Sons, Inc.
Th4.ilovetranslation.com/hFef03mqWA
www.doctoc.com/petit-fours
www.lancaster.k12.oh.us/userfiles/816
D

www.pillsburybaking.com/bakers-corner/baking-tips/all-about-
cakes/keeping-cakes-fresh-and-flavorful
www.recipetips.com/kitchen-tips/t--1649/cake-storage-requirements.asp
www.thebakerynetwork.com
www.wilton.com/ems-storing-cakes.html
www1.academia.edu/10040885
www.entrepreneur.com/encyclopedia/packaging

250
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
ANSWER KEY

BREAD and PASTRY PRODUCTION NC II

Quarter I

Module No. I- Prepare and Produce Bakery Products

Lesson No. 1- Prepare bakery products

Self check 1.1.1

PY
2 oz chocolate = 6 tbsp. cocoa plus 2 tbsp. fat
1/3 c butter = 5 tbsp. plus 1 tsp. margarine
1 c cake flour = tbsp.all-purpose flour
tsp baking powder = 1/8 tsp baking soda plus
Plus 1/3 tsp cream of

O
Tartar
1 c sugar = C 16 tbsp. sugar

Self check 1.1.2


D
A. Six major ingredients in baking
1. Flour
2. Sugar
E

3. Egg
4. Shortening
5. Leavening agent
EP

6. Liquid ingredient

B. Minor ingredients
Flavoring
Vanilla
D

Salt
Spices (Cloves. Cinnamon, Mace, Nutmeg)
Wines
Coffee
Chocolate and Cocoa

C. 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

251
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
serves as food for the yeast
contributes to moisture content of baked products, increasing its storing
quality
acts as creaming agent

Activity 1.1.2

Your list should be as specific:

PY
PANDESAL HOTCAKE SIOPAO
Bread flour All-purpose flour All-purpose flour
Egg Egg Shortening
Shortening Filling
Milk Milk

O
Yeast baking powder
C
Ask your teacher to rate or evaluate your product. If you did not rate very well.
Find out what went wrong. List the possible factors that could have influence the
result of your product. Was the flour already stale?
D
Self check 1.1.3
E

1. B
2. F
EP

3. E
4. D
5. A
6. C
D

Self check 1.1.5

1. Sifting
2. Creaming
3. Cutting in
4. Folding
5. Whipping

252
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Lesson No. 2- Decorate and Present Pastry Products

Self check 1.2.1

1. Sugar
2. 7 minute boiling icing
3. Ganache
4. Meringue
5. Royal icing

Self check 1.2.2

PY
Answers may vary.

Self check 1.3.1

O
1. Cold storage
2. Wrapping
C 3. Freezing
4. Chilling
5. Packaging method
D
Self check 1.3.2

Answers may vary


E
EP

ANSWER KEY

Quarter II
D

Lesson 1. PREPARE and PRODUCE PASTRY PRODUCTS

LO 1 Prepare pastry products

Self check 1.1 Self check 1.2


1. 3 tsp 1. Beating
2. cup 2. Laminating
3. 2 tbsp 3. Cutting in
4. 8 tbsp 4. Rolling
5. 8 tbsp 5. whisking

253
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Shelf check 1.3
1. A Self- check 1.4
2. A 1. 400F to 425F
3. C 2. 350F to 425F
4. C 3. 400F to 425F
5. B
6. C
7. A
8. B
9. B
10. A

LO 2 Decorate and pastry products

PY
Self check 2.1
1. B
2. A
3. C
4. D

O
5. F
6. E C
Self check 2.2
Rules for garnishing pastry products

1. Garnishes should be edible.


D
2. Simplicity is beauty and therefore garnishes should appear natural, fresh and
dainty never overworked or overdone.
E

3. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
4. Colors should harmonize never clash. Contrasting colors usually produce an
EP

artistic picture. Use of artificial coloring should be kept to the minimum.


5. Garnishes which are highly seasoned do not taste good.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole
D

8. Peach cream pie


9. Fresh fruit pie
10. Butterflies and bow tie pie

Self check 2.3


1 Consistency
2 Moisture content
3 Appearance
4 Color of the product

254
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.
Quarter III

Self-Check 3.1.1 Self-check 3.1.5 Self-check 3.2.2

1. B 1)3 1) 3

2. C 2) 4 2) 2

3. E 3) 6 3) 4

4) 5 4) 5
4. D
5) 7 5) 1
5. A
6) 8 6) 6

PY
Self-check 3.1.2
7) 2 7) 7
1. Portion control
8) 9 8) 8
2. Cutting
9) 1

O
3. Measuring
10) 10 Self-check 3.3.1
4. Weighing
C
Self-check 3.1.6 1. Chocolate ganache
5. Counting
1. D 2. Cream cheese
Self-check3. 1.3
D
2. E 3. Royal icing
1. B
3. A 4. Butter cream
E

2. F
4. B 5. Whipped cream
EP

3. E
5. C Self-check 3.5.1
4. A
Self-check 3.2.1 Needs Refrigeration
5. C
1. Butter cream Fresh fruit
D

Self-check 3.1.4 Whipped cream


2. Glaze
Custard
1. D
3. Ganache
Room temperature
2. E
4. Filling
Jelly
3. A
5. Whipped cream Gum paste
4. C Glazes & syrup
Royal icing
5. B

255
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electronic or mechanical including photocopying without written permission from the DepEd Central Office. First Edition, 2016.