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TLE
BREAD AND PASTRY PRODUCTION
Module 5: Decorating and Presenting Bakery Products
: Ways to Present Bakery Products
Quarter 1: Week 5-6
CARIN D. MAÑOSA
(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)
A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
9/10
DIPOLOG CITY GOVERNMENT
TLE– Grade 9/10
Quarter 1: Week 5 – Module 5: Decorating and Presenting Bakery Products First Edition, 2020
Printed in the Philippines by ________________________
Department of Education – Region IX – Dipolog City Schools Division
Office Address: Purok Farmers, Olingan, Dipolog City
Development Team of the Module
Writer: Carin D. Mañosa
Editor: Carin D. Mañosa
Reviewer: Lynne B. Gahisan
Management Team:
Virgilio P. Batan Jr. - Schools Division Superintendent
Jay S. Montealto - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS
4
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
What I Need to Know
This module on Bread and Pastry Production 9/10 will be of great help to
the Technology and Livelihood Education students. This has been conceptualized
to equip them with the basic knowledge, skills, positive values and attitudes toward
baking activities. It provides concepts necessary to equip them face the challenges
ahead for this time of pandemic. Lessons are prepared in such a way that it will
respond to the needs of teachers and students in this subject area.
The module is intended for grade 9/10 students on Bread and Pastry Production.
Module 5-Week 5 and 6: Decorate and Present Bakery Products and Ways to
Present Bakery Products.
After going through this module, you are expected to:
TLE_HEBP9-12PB-Ia-f-1
1. Prepare a variety of fillings and coating/icing, glazes and decoration for
bakery products according to standard recipes, enterprise standards
and/or customer preference.
5
What I Know
Pre-test
Direction: Read and analyze the statement carefully. Choose the letter of the
best answer. Write the chosen letter on a separate sheet of paper.
1. Which of the following is the most important ingredient in all types of
frosting?
a. sugar c. egg whites
b. water d. cream of tartar
2. Which of the following sugar is primarily used in preparing icing?
a. brown sugar c. confectioner’s sugar
b. granulated sugar d. refined sugar
3. Which of the following types of icing that uses egg yolks and is made the way
as Italian meringue is made.
a. Butter Cream French c. American Butter Cream
b. Butter Cream Italian d. Butter Cream Rolled
4. Which of the type of icing where hot sugar syrup is added to already whip egg
whites?
a. Swiss c. American
b. Italian d. French
5. Which type of icing that whites and sugar are mixed together over heat and
whipped then cooled?
a. Swiss c. American
b. Italian d. French
6. Which among the types of icing is made from stiff American butter cream?
a. butter cream French c. American butter cream
b. butter cream Italian d. butter cream rolled
7. Which of the glazes can be purchased as ready- made and can be used as a
filling?
a. royal icing c. jams and jellies
b. whipped Cream d. all of the above
8. Which of the glazes has heavy paste of egg whites and confectioner’s sugar
beaten with little vinegar?
a. royal icing b. jams and jellies
c. whipped Cream d. all of the above
9. Which of the following glazes is made from beaten sugar and can be stabilized
for longer life with gelatin?
a. royal icing b. jams and jellies
c. whipped Cream d. all of the above 10. Which of the following ways to present and display baked products is
placed onto cooling wires, and is then decorated?
a. trays c. boxes b. cellophane bags d. doilies
6
11. Which of the following ways to present and display baked products that the product is placed inside the bags to protect from
contamination? a. trays c. boxes
b. cellophane bags d. doilies 12. Which of the following ways to present and display baked products that has
a barrier under product and protect from surface contamination?
a. trays c. boxes
b. cellophane bags d. doilies 13. It is where the name of the manufacturer and other legal requirement is
placed.
a. labels c. glass vase b. jar d. boxes
14. It is where the cookies is placed and graciously decorated with sliced lemons.
a. Labels c. glass vase
b. Jar d. boxes 15. It where the spring cookies is placed and considered as the easiest way to
twist on cookie presentation.
a. labels c. glass vase
b. jar d. boxes
Lesson
5 Decorating and Presenting Bakery
Products
Decorating and Presenting Bakery Products. They work in a number of
different places from one bakeries, patisseries and cake shop to the others.
This module will give you knowledge, skills and understanding in decorating
and presenting bakery products.
7
What’s New
Below is a set of pictures of a baker baking something.
What is It
Our lesson focuses on how to prepare a variety of fillings, coating and icing
for cake decoration. Why is it important to know this lesson? Let’s try to know it.
One of the amazing works of a baker is to prepare, bake and decorate
bread, rolls, and biscuit. 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.
Commonly Used Frostings or Icings, Fillings and Glazes
Boiled Icing
Ingredients
1 ½ cup sugar
¼ tsp. cream of tartar or 1 tbsp. white corn syrup
1/8 tsp. salt
1/3 cup water
8
2 egg whites
1 ½ tsp. vanilla
Procedure
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
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.
Boiled icing is the simplest thing to do and easy to make. This recipe
can decorate 2 layers cake. In a table, we have types of icing, filling and
glazes.
Types of Icing, Filling, and Glazes
Types of Icing Procedure When it is Best Used
Storage
American
Butter
Cream/ Confectioner’s
Sugar Icing
Butter and milk
are beaten
together, and then confectioner’s
sugar is added. Flavor the mixture
with extracts and chocolate.
Used as frosting
and filling. It is also used for
decorations including roses,
drop flowers, sweet peas and figure piping.
Icing can be
refrigerated or frozen in
an airtight container
for week.
Butter Cream
French
It uses egg yolks
and is made the way as Italian
meringue.
Filling and frosting. Needs
refrigeration.
Butter Cream
Meringue Italian and
Swiss
Both use of egg
white but differences are how
they are made. Italian- Hot sugar
syrup is added to already whipped
egg whites. Swiss-
The whites and sugar are mixed
together over heat and whipped. And
then, cooled before the butter and
Frosting and filling. Needs
refrigeration.
9
flavoring are added. This type is
the simplest.
Butter Cream Rolled
Made from stiff American butter
cream. Dough-like consistency that is
rolled out applied to cake.
Covering cookies. Can be tinted.
Same as American
Butter Cream.
Glazes
Jams and Jellies
Can purchase ready-made: stir it
to soften, or heat with amount of
liquid if it’s too thick, and strain to
remove the seeds.
Used as a filling alone or in
combination with other fillings such as
butter cream.
Refrigerate after opening.
It is not perishable if
used as a filling.
Royal Icing Heavy paste of egg
whites and confectioner’s
sugar beaten with a little vinegar or
lemon juice. Can be made in
different
consistencies.
Used in general
piping or delicate work. Decorating
cookies and bread houses. Tints to
pastel to dark colors.
Does not
need refrigeration
Air dried decorations
last for months.
Whipped cream
Creamy, delicate
sweetness, Perishable
Beaten with sugar. Can be flavored.
Stabilized for longer life with
gelatin.
Can be used as a filling and frosting.
Can be piped to form soft decorations.
Tints in pastel colors.
Must remain refrigerated.
Ways to Present and Display Bakery Products
Equipment for Presenting Baked Products
1. Bowls and Baskets- these come in different sizes and
shapes. Breads are commonly presented in open baskets
and lined with checkered cotton cloth or plain cloth.
2. Paper napkins – thick, rough textured napkins are good for
breads while the smooth, soft, and thin ones are good for
dainty cakes and pastries.
3. Paper cups- they are used for serving cakes and muffins.
They also come in different sizes, color and texture.
10
4. Trays- After taking from the oven, product is placed onto
cooling wires, decorated and then placed on trays or
platters.
5. Pedestal and Cake keepers- pedestals can convert a simple
cake or pastry into an immediate show stopper. It elevates
products to catch attention.
6. 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.
7. Boxes- product might be placed into boxes and displayed
for sale, lots of 6 or 12. Some boxes might have see
through lids.
8. Doilies- Some larger products 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.
9. Labels- packaged products will have labels showing
ingredients, name of manufacturer and other legal
requirements. They make good advertising.
10. Glass Vase- used to graciously decorate tray of cookies.
For the vase filling, cut 3 lemons into small and thick
slices. Set whole 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 and fill with eye-catching spring
cookies.
11. Jar- this is one of the easiest ways to add twist on cookie
presentation. Fill the jar with colorful spring cookies. Once
it is filled, you can add decorations to it.
11
Guidelines in Presenting, Plating and Serving Baked Products
In presenting your baked products, it is also important to know and
familiarize the different guidelines in presenting the baked products.
Through this, you are making your customers impressed and convinced
with your work. You need to remember that one way to make your
purchasers loyal to you is that you need to see to it that your product
should always be pleasant to look at and is delicious at the same time.
In baking, we need to have guidelines in order for us to achieve
our goal which is to present high quality baked products. Have you arranged
the steps perfectly? The following are some of the things that will help us in
presenting, plating, and serving our baked products:
1. Choose the suitable container to the product. Consider its make, size,
shape, and decor. It should complement the design, shape, and color of the product.
2. Create transitions between a product like a cake and a plate that is
smooth, minimal, or highlighted. A smooth transition can be achieved
by choosing a plate with opposing or similar colors as the product. A minimal transition can be achieved by creating a simple line of sauce
that mimics a line on a plate. A highlighted transition can be achieved by adding a heavily piped detail to a cake slice. This creates a distinct
separation between the cake and the plate.
3. Select plates or platters with designs around the rim instead of the
center that can serve as accent to the products that sit at the center plate or platter.
4. Arrange shape combinations of cake, bread, pastry slice on the plate
to create a sculptural landscape.
5. You can place a thick triangular cake on their edges. Cut a square
cake into a rectangle, cut into triangles, then serve one piece upright and the other inverted. Pieces of breads or cakes can create a pyramid
or tower by arranging them on top of another.
6. Arrange individual pieces of cakes or pastry in paper cups. Paper cups comes in varying sizes, designs, and colors. Use the size, color, design appropriate for the product.
7. For buffet, arrange individual cakes on individual plates or in proper
cups arranged on trays. They can be also arranged in trays alone. They can also be arranged in slices on trays with proper spacing. Plain
cakes can be accented with decors, while lightly decorated ones do not need any accent.
12
8. Bake a cake or pastry in anew vintage bake ware. You can present it in its baking container. You can glaze or put toppings for
presentation.
9. Wrap individual unfrosted cakes, pastries, or breads in parchment paper, origami paper, or giftwrap.
10. Serve whole cakes for dinner, parties, buffet, or displays on cake
pedestals. They stand out, and look elegant and flawless, especially
when skillfully sliced or cut. Below are guides in cutting cakes:
Layer Cakes
8” -2- layer cake 9”-2 layer cake
yield: 12 servings Yield: 16 servings 9”-2-layer cake 11”- 2 layer cake
Loaf Cakes
Square Cakes
1-pound loaf
cake Yield: 8
servings
1-pound
loaf cake
Yield: 8
servings
1-pound loaf
cake Yield:
8 servings
8”x8” Yield: 9
servings
8”x8” Yield:
12 servings 9”x9” Yield:
16 servings 18”x25” Yield:
48 servings
13
What’s More
Let’s Do This.
A. Direction: Read the statement carefully and write the correct word that describes each statement. Write your answer in your 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.
B. Direction: Copy the sentences and underline the correct answer in the
parenthesis to complete the sentences. Write your answer in your notebook.
1. (Paper napkins, Paper cups) are used for serving cakes and muffins. They also
come in different sizes, color and texture.
2. Packaged products will have (labels, pedestals) showing ingredients, name of
manufacturer and other legal requirements. They make good advertising.
3. (Cellophane Bags, Boxes) are clear and transparent. Product is placed inside it to
protect from outside contamination and to slow the staling process.
4. The role of the (tray, doily) is to have a barrier under product and protect from
surface contamination.
5. (Paper toilets, Paper napkins) are thick, rough textured napkins and are good for
breads while the smooth, soft, and thin ones are good for dainty cakes and
pastries.
6. (Glass vase, Jar) is used to graciously decorate tray of cookies.
7. (Jar, Glass vase) is one of the easiest ways to add twist on cookie presentation.
Fill it with colorful spring cookies. Once it is filled, you can add decorations to it.
8. (Cellophane bag, Box) is where the product might be placed and displayed for
sale, lots of 6 or 12. Some of this might have see-through lids.
9. (Pedestals, Doilies) can convert a simple cake or pastry into an immediate show
stopper. It elevates products to catch attention.
10. (Boxes, Baskets) come in different sizes and shapes. Breads are commonly
presented in here and lined with checkered cotton cloth or plain cloth.
14
What I Have Learned
1. Let’s find out how much you learned and remembered from our lesson by
answering the following questions.
2. What do you need to complete and earn for you to become a baker?
3. What are the ingredients in making boiled icing?
4. How do you make the boiled icing?
What I Can Do
A. Direction: Write T if the statement is true and F if it is false. Write
your answer in your notebook.
____1. Butter cream French uses egg whites and is made the way a
Spanish meringue.
____2. Jams and jellies are used as a filling alone or combined with other
fillings such as butter cream.
____3. Butter cream rolled is best used for covering cookies.
____4. American butter cream is a type of glaze.
____5. Royal icing does not need refrigeration.
____6. Butter cream meringue which are the Italian and Swiss both use
of egg whites but different on how they are made.
____7. Whipped cream is a heavy paste of egg whites and confectioner’s
sugar beaten with a little vinegar or lemon juice.
____8. Butter cream meringue Italian is where a hot sugar syrup is added
to already whipped egg whites.
____9. Butter cream rolled when stored is same as jams and jellies.
____10.Butter cream meringue Swiss is where the whites and sugar are
mixed together over heat and whipped.
B. Direction: Answer the following in your notebook. For numbers 1-3, write the
procedure, when it is best used, and how it is stored for each type of icing/frosting.
For numbers 4-5, write the procedure, when it is best used, and how it is stored for
each type of glazes.
Types of Icing Procedure When it is Best Used
Storage
1. American
Butter Cream/ Confectioner’s
15
Sugar Icing
2. Butter Cream French
3. Butter Cream Rolled
4. Royal Icing
5. Jams and Jellies
Assessment
Direction: Read and analyze the statement carefully. Choose the letter of the best
answer. Write the chosen letter on a separate sheet of paper.
1. Which of the following is the most important ingredient in all types of
frosting?
a. sugar b. water c. egg whites d. cream of tartar
2. Which of the following sugar is primarily used in preparing icing?
a. Brown sugar b. Confectioner’s sugar
c. Granulated sugar d. Refined sugar
3. One of the types of icing that uses egg yolks and is made the way as Italian
meringue is made.
a. Butter Cream French b. American Butter Cream
c. Butter Cream Italian d. Butter Cream Rolled
4. Which of the type of icing where hot sugar syrup is added to already whipped
egg whites?
a. Swiss b. Italian c. American d. French
5. Which type of icing that whites and sugar are mixed together over heat and
whipped then cooled?
a. Swiss b. Italian c. American d. French
6. Which among the types of icing is made from stiff American butter cream?
a. Butter Cream French b. American Butter Cream
c. Butter Cream Italian d. Butter Cream Rolled
7. Which of the glazes that can be purchased as ready- made and can be used
as a filling?
16
a. Royal icing b. Jams and Jellies
c. Whipped Cream d. All of the above
8. Which of the glazes that has heavy paste of egg whites and confectioner’s
sugar beaten with little vinegar?
a. Royal icing b. Jams and Jellies
c. Whipped Cream d. All of the above
9. Which of the following glazes that is made from beaten sugar and can be
stabilized for longer life with gelatin?
a. Royal icing b. Jams and Jellies
c. Whipped Cream d. All of the above
10. Which of the following ways to present and display baked products that the
product is placed onto cooling wires, and is then decorated?
a. Trays b. Cellophane bags c. Boxes d. Doilies
11. Which of the following ways to present and display baked products that the
product is placed inside the bags to protect from contamination?
a. Trays b. Cellophane bags c. Boxes d. Doilies
12. Which of the following ways to present and display baked products that has
a barrier under product and protect from surface contamination?
a. Trays b. Cellophane bags c. Boxes d. Doilies
13. It is where the name of the manufacturer and other legal requirement is
placed
a. Labels b. Jar c. Glass Vase d. Boxes
14. It is where the cookies is placed and graciously decorated with sliced lemons.
a. Labels b. Jar c. Glass Vase d. Boxes
15. It where the spring cookies is placed and considered as the easiest way to
twist on cookie presentation.
a. Labels b. Jar c. Glass Vase d. Boxes
Additional Activities
Answer this Activity
Direction: Choose one icing or frosting recipe which is your favorite and you
think is easiest to do. Describe how it is done. Write your answer in your
notebook.
17
References
1. Adapted from: Bread and Pastry Production (Specialization for 9 and
10) K to 12 Basic Education Curriculum
Technology and Livelihood Education Module
2. Internet/Google
References
https://www.slideshare.net/NikkaJeanOrbes1/presenting-serving-and-storing-
baked-products
https://www.taste.com.au/recipes/collection
https://www.slideshare.net/skyrocker/commercialcookinglearning module
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