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Technology and
Livelihood Education
Quarter 2, Wk. 9 - Module 7
Prepare and Produce Pastry Product

Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9
Alternative Delivery Mode
Quarter 2, Wk.9 - Module 7: Prepare and Produce Pastry Products
First Edition, 2020

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 royalty.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Published by the Department of Education – Division of Cagayan de Oro

Schools Division Superintendent: Roy Angelo E. Gazo, PhD.,CESO V

Development Team of the Module

Writer: Jackielyn M. Enerio
Content and Language Evaluators: ___________________________
Reviewers: Ma. Corazon P. Ypil
Illustrator/Layout Artist: Sanny O. Delfin
Management Team
Chairperson: Roy Angelo E. Gazo, PhD, CESO V
Schools Division Superintendent

Co-Chairpersons: Nimfa R. Lago, MSPh, PhD, CESE

Assistant Schools Division Superintendent

Members: Henry B. Abueva OIC-CID Chief

Blair D. Castillon, PhD., EPS-EPP/TLE
Sherlita L. Daguisonan, LRMS Manager
Meriam S. Otarra, PDO II
Charlotte D. Quidlat, Librarian II
Printed in the Philippines by
Department of Education – Division of Iligan City
Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph

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 Technology and
Livelihood
Education
Quarter 2, Wk. 9- Module 7
Decorate and Present Pastry Product

This instructional material was collaboratively developed and reviewed

by select teachers, school heads, and Education Program Supervisor in
EPP/TLE of the Department of Education - Division of Iligan City. We
encourage teachers and other education stakeholders to email their
feedback, comments, and recommendations to the Department of Education-
Iligan City Division at iligan.city@deped.gov.ph or Telefax: (063)221-
6069.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

This page is intentionally blank
 Table of Contents

What This Module is About................................................................................................i

What I Need to Know..........................................................................................................i
How to Learn from this Module........................................................................................ii
Icons of this Module...........................................................................................................ii

What I Know..................................................................................................................................................iii

Lesson 1:
Presenting Baked Products
What I Need to Know......................................................................................................1

What’s In.............................................................................................................................1

What’s New………………………………………………………………………………1

What Is It ………………………………………………………………………………...2

What’s More …………………………………………………………………………….5

What I Have Learned …………………………………………………………...7

What I Can Do ………………………………………………………………………….7

Summary................................................................................................................7
Assessment: (Post-Test) ....................................................................................8
Key to Answers.....................................................................................................9
References............................................................................................................10
This page is intentionally blank
What This Module is About
This module provides varied and relevant information and activities to develop
knowledge and skills in presenting pastry products according to desired product
characteristics. Different activities where created to assess the level of knowledge
and skills that you are expected to demonstrate after going through this learning
material.

What I Need to Know

Learning Objectives

1. Present baked pastry products according to established standards

and procedures

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How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

What I Know: Pre-Assesment

TRUE OR FALSE: Write T if the Statement id true and F if the statement is false

_________1. A pastry chef can make superior plated desserts without having
mastered basic skills and techniques.
_________2. A plated dessert is an arrangement of one or more components. For
most desserts, all the components are prepared well in advance.
_________3. When plating desserts, the choice of plate is critical to the final
presentation.
_________4. . Food should be contained within the rim of the plate. It should be
crowded in the center.
_________5. When creating a pastry display, it is important to give some thought to
your design as you choose the pastries to be prepared.

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This page is intentionally blank
 Lesson

1 Presenting Baked products

What I Need to Know

At the end of this Lesson you are expected to do the following:

1. Identify different plating techniques

2. Plate and present baked pastry products according to established
standards and procedures.
3. Appreciate the importance of plating and presenting baked pastry
products

What’s In
Activity 1.1

Make sure to answer and describe first the following before proceeding
in this module

a. Dusting
b. Crimping
c. Eggwash
d. Lattice

 In finishing pies and pastry, what are the requirements for color, flavor, texture
and finish?

What’s New
Activity 1.2
Look and compare the two groups of pictures below. Can you see some
difference? Which group is more attractive?

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 Group A

https://aavluxurytravel.com/tag/culture/

https://pxhere.com/en/photo/528346

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Group B

https://www.pikist.com/free-photo-ikvda https://www.needpix.com/photo/download/1050/croissant-danish-pastry-pastries-puff-
pastry-sweet-free-pictures-free-photos-free-images-royalty-free

What Is It

There are two stages to the art of the baker or pastry chef: first, making and
baking all the doughs, batters, fillings, creams, and sauces (with the correct
techniques); and second, assembling these components into finished desserts and
pastries. The same principle is applied to plating dessert presentations. A plated
dessert is an arrangement of one or more components. For most desserts, all the
components are prepared well in advance. A plated dessert itself, however,
is assembled à la minute (at the last minute). All the components needed—
including mousses, meringues, ice creams and sorbets, cookies, dough,
cake layers, pastry cream, and dessert sauces—are used to make a presentation
that is more than the sum of its parts.

Essentials of Pastry Presentation

Good basic baking and pastry skills.

A pastry chef cannot make superior plated desserts without having mastered
basic skills and techniques. Individual components must be properly prepared. If puff
pastry doesn’t rise evenly and well because the chef hasn’t mastered correct rolling-
in techniques, if cake layers have poor texture because of incorrect mixing methods,
if a slice of cake is poorly cut, if sauces have poor texture, or if whipped cream is
over whipped and curdled, then no fancy plate design will correct those faults.

Professional work habits.

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 Plating attractive and appealing desserts is partly a matter of being neat and
careful and using common sense. Professionals take pride in their work and in the
food they serve. Pride in workmanship means that chefs care about the quality of
their work, and do not serve a dessert they aren’t proud of.

Beyond being neat, effective dessert presentation depends on a thorough

understanding of the techniques involving balance of colors, shapes, textures, and
flavors, and learning how to arrange the dessert, garnish, and sauce on a plate to
achieve this balance.

Flavor

“Too much presentation and not enough flavor.” That is an often-expressed

opinion of some of the complicated towering constructions that were common on
dessert plates not long ago. It is true that you can be more structural with dessert
presentations than with hot food. It is also true, as the saying goes that “the eye eats
first.” But it is important to remember that food is still food. After the customers have
dismantled the structure on the plate and finished eating the dessert, it is the flavor—
or lack of it—they will remember. The presentation should enhance the flavor
experience, not cover up a lack of flavor

Simplicity and Complexity

Offering the best and freshest flavors on the plate frequently means knowing
when to stop. It is often harder to leave a presentation alone than to keep adding to
it. One pastry expert has written that a good chef can take a great peach and make
something original and inventive out of it, but a great chef will know when to let the
peach speak for itself. When you are using the best ingredients, often a simple
presentation is the best, and the more complexity you add, the more it distracts from
the flavors.

Plating and Presenting tips and techniques

There are many factors and techniques to consider in food plating that affect the
overall appearance of a dessert. Applying one of the tips may enhance presentation. 

1. The plate – when plating desserts, the choice of plate is critical to the final
presentation. Remember, the plate is the frame of the presentation. There are many
sizes, shapes, and colors available. Choosing the right size of plate is important
because food should not be crowded onto the plate. 

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2. Color - always consider color as an important part of plate presentation. Always try
to have a variety of colors on the plate. 

 Green is fresh and cool, and can be soothing. 

 Red is passion and excitement. 
 Black is sophisticated and elegant.
 Blue is a natural appetite suppressant, since it can make food look
unappetizing. 

3. Texture - texture is critical to food presentation, as well as enjoyment. Contrasting

hard and soft, smooth and coarse, adds visual interest to your food, and it will
enhance your customers' enjoyment to the food. 

4. Shapes - can be varied in many ways, such as by using different shapes of molds
for molded desserts, different cutters for cakes and similar items, and a variety of
stencils for tuile garnishes. In addition, plates in various shapes can enhance the
overall presentation of your desserts.

4. Keep things clean - Remember that neatness counts. Food should be contained
within the rim of the plate, yet it should not be crowded in the center. Take a look at
the plate and ask yourself if it is pleasing to the eye. It should not look sloppy and
dirty. 

5. Garnish to Impress Garnishes and decorations can enhance your plate

presentation. Choose garnishes that are appropriate to the ingredients.

Displaying Pastry

 When creating a pastry display, it is important to give some thought to your

design as you choose the pastries to be prepared.

 Consider contrast of color, texture, flavor, and shape.

 Secondly, plan your arrangement before you start to place the items on the
trays or mirrors to avoid moving them, which mars both the item and the
display surface.

 Start to arrange the items as close as possible to serving time. U.S.Public

Health Service guidelines require that highly perishable foodstuffs, are not
kept at a temperature above 45°F (6°C) or below 140°F (60°C) for more than
4 hours.Two hours is about the maximum time for most pastries that are filled
with whipped cream or custard, before they start to deteriorate in quality. If
your buffet service is longer than two hours, you should plan to replenish the
pastries during service.
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  The pastries should be displayed in rows, one type per row, evenly spaced,
on a clean mirror or tray. Cut slices look best displayed in an angled row
rather than parallel to one another.

 If you are creating a buffet for a small number of guests but must use a large
table (in other words, the table might hold three mirrors but you need to put
out pastries for only two), it looks better to use more trays and space the
pastries farther apart on each one than to have a lot of empty tablecloth
showing.

 If the guests will be helping themselves, it is a good idea to place the pastries
in small paper cups.

What’s More

Activity 1.3

By carefully designing a plate arrangement, you can adapt different plating

styles suitable to the needs of every guest
and customers.

Let’s look at the examples below of

how the same item can be presented in
different styles. You can start by copying
them first until you can come up with your
own style.

Version 1

Version 2

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Version 3

Version 4

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 What I Have Learned
Self Check 1.1
Answer the question and write it in your TLE activity notebook.

1. What are the three essentials of pastry presentation? Discuss each

2. What is the importance of flavor in presenting pastry?
3. Give 5 techniques and tips that can be used in plating.
4. What are the things to be considered in displaying pastry in a buffet?

What I Can Do

Activity 1.4

Show your knowledge and skills in plating pastries by demonstrating it to your

classmates, friends or family. Take a photo or video of your activity and submit it to
your teacher.

Summary

In presenting pastry products, the following must be remembered:

 There are two stages to the art of the baker or pastry chef: first, making and
baking all the doughs, batters, fillings, creams, and sauces (with the correct
techniques); and second, assembling these components into finished
desserts and pastries.
 A pastry chef cannot make superior plated desserts without having mastered
basic skills and techniques.
 Plating attractive and appealing desserts is partly a matter of being neat and
careful and using common sense.
 There are many factors and techniques to consider in food plating that affect
the overall appearance of a dessert. Applying one of the tips may enhance
presentation. 

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 Assessment: (Post-Test)

TRUE OR FALSE: Write T if the Statement id true and F if the statement is false

_________1. A pastry chef can make superior plated desserts without having
mastered basic skills and techniques.
_________2. A plated dessert is an arrangement of one or more components. For
most desserts, all the components are prepared well in advance.
_________3. When plating desserts, the choice of plate is critical to the final
presentation.
_________4. . Food should be contained within the rim of the plate. It should be
crowded in the center.
_________5. When creating a pastry display, it is important to give some thought to
your design as you choose the pastries to be prepared.

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 Key to Answers

Pre-Assesment
1. F
2. T
3. T
4. F
5. T

Self Check 1.1

1. Good basic baking and pastry skills.
Professional work habits.
Flavor
Simplicity and Complexity

2. After the customers have dismantled the structure on the plate and finished
eating the dessert, it is the flavor—or lack of it—they will remember. The
presentation should enhance the flavor experience, not cover up a lack of
flavor

3. The plate 
Color
Texture
Shapes
Keep things clean
Garnish to Impress

4. thought to your design as you choose the pastries to be prepared.

contrast of color, texture, flavor, and shape.
arrangement
guests

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References

 Bread and Pastry –Technical Vocational Livelihood Track Manual First

Edition 2016

 Friberg B, Friberg AK (2002). Displaying Pastry. New York, NY: John Wiley &
Sons,Inc.

 Gisslen, W. (2013). Dessert Presentation. New Jersey, NJ: John Wiley &
Sons, Inc.

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For inquiries and feedback, please write or call:

DepEd Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph

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