Republic of the Philippines

Department of Education
National Capital Region
SCHOOLS DIVISION OFFICE OF NAVOTAS CITY
Bagumbayan Elementary School Compound
M. Naval St., Sipac-Almacen, Navotas City

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION
GRADE 9-12

INFORMATION SHEET 01

Learning Competencies: LO 2. Decorate and Present Pastry products

2.2 Fill and decorate pastry products, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences

Lesson/Topic: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)

13. Decorative techniques and rules for garnishing

Objective: The learner must be able to:

A. Identify decorative techniques and rules of garnishing
pastry products.
B. Apply decorative techniques and rules of garnishing pastry
products.
C. Recognize the importance of using decorative techniques
and rules of garnishing pastry products.

References: CG, LM pp. 104-110, Youtube, Google etc……

https://www.slideshare.net/joan_vizconde7/learning-module-in-
bread-and-pastry-productionuc2-prepare-and-produce-pastry-
products
What you already know?

1. Name some tools use in decorating pastry products.

2. What are the common ingredients used in decorating pastry products?
3. Give pastry products commonly decorated.
4. Why is it important to decorate pastry products?
5. What are the benefits of decorating pastry products?

Let’s Stimulate – stimulating/ motivation activity:

Show Video Presentation of Decorating Pastry Product.
http://www.wilton.com/learn-decorating-techniques/
Questions:
1. What can you say about the presented video?
2. Can you tell what is presented in the video?
Let’s Learn – (Lesson Content)
The easiest way to decorate an ordinary pastry is with coat of glaze. The simple option
barely requires a recipe at all. Just mix confectioner’s sugar with a liquid such as milk or
lemon, adjusting the proportion until you reach the desired 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 made and then given a few minutes to set before serving.
A. Glazing
Description How made
Basic Milk Glaze Whisk together 2 cups confectioner’s sugar and ¼ cup
milk until smooth, adding more milk if needed to reach
desired consistency. Make about ¾ cup.

Brown Sugar Glaze Heat 6 tbsp. unsalted butter and ½ cup packed light
 brown sugar in a saucepan over medium, stirring, until
sugar has dissolved. Add 2 tbsp. of heavy cream, 1tsp
vanilla extract and ½ tsp. salt brings to a boil. Remove
from heat, then let cool until thickened. This makes
about 1 cup.
Lemon Glaze Whisk together 2 cups confectioner’s sugar with 2 tsp.
finely grated lemon zest and ¼ cup lemon juice until
smooth. This makes about 1 cup.

Chocolate Glaze Place 3 ounces chopped bitter sweet chocolate in a

heatproof bowl. Bring ½ cup heavy cream to a simmer
in a small saucepan, pour over chocolate. Let stand for 2
minutes.. Add 2 tbsp. unsalted butter, and mix until
smooth. Let stand, stirring occasionally until slightly
thickened. Make 1 cup

Show sample video

https://www.youtube.com/watch?v=jQVMNHWhWhM

B. Fillings
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 Best use for Storage
coloring
Jams and Jellies Can purchase ready- Used as filling alone Refrigerate after
made: Stir it to or in combination opening. Is not
soften, or heat with with other filling perishable if used as
amount of liquid if such as butter cream filling.
 it’s too thick and
strain to remove
seeds
Meringue It is made from Used for covering Does not need
Pure white fluffy beating egg whites pies. Can be piped refrigeration.
beaten egg whites. with sugar Becomes sticky
when refrigerated
Simple Sugar Syrup Made from sugar Syrup is popular in Keep excess
and water, and then presenting cream refrigerated.
cooked. Can be puffs and éclair, it
flavored which tastes fresh and
should complement moist.
the flavor of pastry
Whipped Cream Beaten with sugar. Can be used as a Must remain
Creamy, delicate Can be flavored. filling and frosting. refrigerated
sweetness, Stabilized for longer Can be piped to
perishable life with gelatin. form soft
decorations.
Show Sample Video
https://www.youtube.com/watch?v=XN0Bq-I9qiQ

C. Frosting or Icing
Here’s how to make a BOILED ICING
Ingredients Procedure
2 cups sugar 1. Combine together sugar, water and syrup.
1/3 cup water 2. Bring to boil over low fire until it forms into
¼ tsp. cream of tartar threadlike consistency
1 tbsp. corn syrup 3. On a separate bowl, beat together egg whites and
2 egg whites 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.
Show Sample Video
https://www.youtube.com/watch?v=-rY1VYjcgNs

Accompaniments, Garnishes and Decorations for Pastries

Syrup Flavored simple syrup is used to moisten pastries. Flavorings

maybe extract like vanilla, liquors like rum. Add flavorings after
syrup has cold, because flavor maybe lost if they are added to hot
syrup. It may also be flavored by boiling them with lemon or
orange rind.
Pastry Cream Contains starch thickeners as well as eggs, resulting in a much
thicker and more stable product. It is used as pastry fillings for
cream pies and as pudding. With additional liquid, it is used as
custard sauce.
Custards It consists of milk, sugar, eggs and flavorings. Whole eggs are
used for greater thickening power. Used as pie fillings and as
dessert by itself

Rules in 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.
 Video Presentation Decorating Pastry
https://www.youtube.com/watch?v=jQVMNHWhWhM

Try This- (Post Activity here)

PASTRY MAKE UP!

Directions:
A. Group yourself to 5: Prepare and Decorate Pastry products.
Directions: Each Group will pick up one Pastry and decorate the pastry product
following the techniques and rules in garnishing.
B. Present the decorated pastry in class.
Questions:
1. What decorating techniques did you applied on your pastry?
2. Did you follow the garnishing rules in decorating your pastry?

Self Check ( 5-10 questions)

Questions: (True or False)
1. Artificial coloring should be kept to the minimum.
2. Highly seasoned garnishes are good in taste.
3. Garnishes should be edible
4. Use expensive garnishes
5. Color should be harmonized

Let’s Enhance (Enhancement Exercises)

*Watch: http://www.wilton.com/learn-decorating-techniques/
*Prepare a Video Presentation (with the same group).
Directions: Prepare and decorate at least 2 pastry product and present the video in the
class.
 Republic of the Philippines
Department of Education
National Capital Region
SCHOOLS DIVISION OFFICE OF NAVOTAS CITY
Bagumbayan Elementary School Compound
M. Naval St., Sipac-Almacen, Navotas City

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION
GRADE 9-12

INFORMATION SHEET 01

Learning Competencies: LO 2. Decorate and present Pastry products

2.2 Fill and decorate pastry products, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
Lesson/Topic: 13. Decorative techniques and rules for garnishing
Objective: Learners must be able to decorate and present pastry product.
References: CG, LM pp. 104-110, Youtube, Google etc……
https://www.slideshare.net/joan_vizconde7/learning-module-in-
bread-and-pastry-productionuc2-prepare-and-produce-pastry-
products.

PASTRY MAKE UP!

Directions:
C. Group yourself to 5: Prepare and Decorate Pastry products..
Directions: Each Group will pick up one Pastry and decorate the pastry product
following the techniques and rules in garnishing.
D. Present the decorated pastry in class.
Questions:
1. What decorating techniques did you applied on your pastry?
2. Did you follow the garnishing rules in decorating your pastry?
 TASK SHEET # 1
Title: Prepare and Present Decorated Pastry Product.
Equipment: (To be fill-up by group members)

Materials and Ingredients: (To be fill-up by group members)

Tools (To be fill-up by group members)

Procedures: (To be fill-up by group members)

Reflections: