Commonwealth High School

Ecols St., Brgy. Commonwealth, Quezon City

Teacher : Ms. Annalyn N. Bruzon

Grade Level : Grade 11
Learning Area : Bread and Pastry Production

I. OBJECTIVE
a. Content Standards
The learner demonstrates understanding of the basic concept and underlying theories in
decorating pastry products
b. Performance Standards
The learner demonstrate competencies in filling and decorating pastry products
c. Learning Competencies
i. Fill and decorate pastry products, where required and appropriate, in accordance with
standard recipes and/or enterprise standards and customer preferences

II. CONTENT
Decorate and Present Pastry Products

III. LEARNING RESOURCES

a. References
i. Teacher's Guide pages
ii. Learner's Material pages
iii. Textbook pages

IV. PROCEDURES
a. Preparation
i. Routine Activities
1. Prayer
2. Greetings
3. Checking of Attendance

b. Review of Previous Lesson/Presentation of New Lesson

i. Teacher reviews the class and discuss briefly about the tools and materials needed in
pastry products.
ii. Learners discusses what they have learned from previous session

c. Establishing a purpose for the lesson

Teacher asks learners to answer the following questions:
1. What are the types and classification of fillings, coatings/icing and glazes?
a. BUTTERCREAM -An icing made of butter and/or shortening blended
with confectioners' sugar or sugar syrup and sometimes other ingredients.
 b. CREAM CHEESE
Slightly tangy, but can be sweet. Thick and creamy. Thin to medium
consistency. Classic pairing for American oil cakes such as carrot and
spice cakes
c. FONDANT - ROLLED
Used for its special look on wedding cakes. Rich, sweet flavor. Covers
with a perfectly smooth, matte finish. Does not dry as hard as royal icing
and stays semi-soft. Seals in freshness and moisture.
d. GANACHE
Is a French term. Dark: decadent, rich, and very, very chocolatey.
White: Rich velvety taste - a little more complex flavor than a
buttercream. Can be glaze, whipped or smooth.
e. GLAZES
Simple and sugary. Smooth: thick or thin.
f. MERINGUE
Pure white fluffy beaten egg whites.
g. ROYAL ICING
Pure white, sticky icing that dries to a hard finish.

2. What are the tools and materials needed in decorating finishing and presenting?
a. Measuring cups –consist of two types namely:A graduated cup with
fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. A measuring
glass made of transparent glass or plastic is more accurate for measuring.
b. Measuring spoons – consist of a set of measuring spoons used to measure
small quantities of ingredients. 10. Mixing bowl – comes in graduated
sizes and has sloping sides used for mixing ingredients.
c. Large spatula for icing or frosting cakes; flexible blade is used for
various purposes
d. Electric mixer – is used for different baking procedure for beating,
stirring and blending.
e. Rubber Scrapper Is used to remove bits of food inside of the bowl
f. Pastry tip- is a pointed metal or plastic tube connected to the opening of
the pastry and is used to form desired designs

d. Teaching Strategy/ies
Teacher demonstrates on how to decorate and present pastry products

e. Student Activity/ies
Students demonstrate on how to decorate and present pastry products

f. Evaluating Learning
Demonstration