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.

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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

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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.

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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

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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.

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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.

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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.

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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.

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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

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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.

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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.

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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