Information Sheet BBAK 313-3.

2
Present Pastry Products

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Prepare different pies with fillings and toppings
2. Identify the appropriate tools and equipment needed in presenting
baked products
3. Know the Guidelines in presenting, plating and serving baked
products
Pastry products are usually eaten along with some filling or
topping, or both. They are a versatile medium which could be considered
as an ‘edible package’ in some cases. The fillings used have a wide range
of textures, moisture contents, and water activities but the pastry
employed tends to be relatively uniform in character with a moisture
content above that of biscuits but below that of cake. This moisture level
confers a firm and relatively crisp eating character to the product when
freshly baked. Because the water activities of pastries are commonly
below that of the fillings used in pies, water readily moves from the filling
to the pastry with the result that the pastry softens and loses its
crispness. The shelf life of the pastry can be quite long but the migration
of moisture from filling to paste reduces this life considerably so that
typical shelf lives will range from a few days for meat-containing pastries
to a few weeks for pastries with sweet fillings. A light, golden brown
characterizes the surface color and they are relatively dense in character.
Filling also gives elegance and magnificence to the pastry products that
makes it looks enticing and delectable.
Fillings and Toppings
1. Fruit Filling- Mango, banana, macapuno, and other fruits.
2. Cream Filling-The hot mixture is blended into the beaten egg yolk and
cooked at correct time and temperature.
3. Cheese – It gives rich flavor and distinct taste to the product. It
includes cottage cheese, cheddar, pasteurized cheese and others.
4. Vegetables- Those that are commonly used are green bell pepper,
mushroom, onions, and others.

Bachelor of Technical- Bulacan Date Developed:

Vocational Teacher June 2020
Polytechnic Date Revised:
Page 1 of 189
Education College
Basic Baking
Document No. Developed by:
BBAK 313 Revision # 00
c/o Admin Pia Amor P. Dianco
 5. Nuts and Legumes- These include red beans, yellow beans, peanuts,
cashew, red mongo beans, and others. They are used in popular
products like hopia, rolls, and tarts.
6. Meat, Poultry, Fish, By-Products- Fresh meat and poultry used may be
chunks, ground, sliced or mixed. For fish, canned tuna and others are
used. By-products include ham, bacon, salami, sausage eggs and others.

Guidelines in Making Good Fillings and Toppings

1. Buy the freshest ingredients appropriate to the kind of filling you will
make.
2. Cut ingredients according to the prescribed size and shape using a
sharp knife or other efficient tools to produce a clean, smooth, well-cut,
and inform size and shape of ingredients.
3. Fruits and vegetables tend to discolor when pared and cut should be
soaked in an acid solution.
4. Filings should be well cooked as to bring out the right tenderness and
the full-bodied flavor of the major ingredients. Do not overcook as this
will make the ingredients lose their shape, or become soggy and
unpalatable.
5. There should be more of the major ingredients compared to the
extenders and spices so as to produce a real fluffy flavor as in apple pie.
6. The consistency of the filling should be thick enough as to retain its
body and prevent it from running down.
7. When cooking, do not stir frequently to prevent losing the distinct
shape of the ingredients nor too occasional as this will scorch the
bottom. It will give the filling a burnt taste.
8. Use of spice sparingly to minimize flavors and odor.
9. Remember, a filling or topping should be characterized in terms of
flavor, tenderness, consistency, and texture.

Equipment for Presenting Baked Products

Equipment for presenting and serving baked products refers to
containers or packages that should create a big impact to the costumers. It
should create a huge impression that can persuade the costumers to buy or eat
the product. Some equipment in presenting and serving baked products are the
following:

Bachelor of Technical- Bulacan Date Developed:

Vocational Teacher June 2020
Polytechnic Date Revised:
Page 2 of 189
Education College
Basic Baking
Document No. Developed by:
BBAK 313 Revision # 00
c/o Admin Pia Amor P. Dianco
1. Cake/Pie/ Pastry Server- makes serving of pastries much easier.
Slices of cakes or pies can be easily and neatly transferred to a serving
plate with a cake or a pastry server. Tongs can be also used to lift
breads, small cakes, and pastries.

2. Bowls and Baskets- come in different sizes and shapes. Some are
made of glass others are made of ceramic, metal, wood, or other
indigenous materials. Breads are commonly presented in open baskets
and lined with checkered cotton cloth or plain cloth.

3. Paper Plates- Come in variety of sizes and shapes, designs, colors,

textures, and material. There are paper plates lined with wax and others
are lined with foil. Some plate fit the size of a whole pie; some come in
squares that can accommodate petite fours or squared cakes. Some have
simulated texture using corrugated patterns mostly on the sides or rim of
the plate, while others are plain smooth all over. There are paper plates
with floral or geometric designs and there are those with cartoon
characters. Use the appropriate plates for specific occasions.

Bachelor of Technical- Bulacan Date Developed:

Vocational Teacher June 2020
Polytechnic Date Revised:
Page 3 of 189
Education College
Basic Baking
Document No. Developed by:
BBAK 313 Revision # 00
c/o Admin Pia Amor P. Dianco
4. Paper Napkins- come in different thickness, size, color and texture.
Thick and rough-textured napkins are good for breads, while smooth,
soft are good for dainty cakes and pastries. Like paper plates, paper
napkins are easily available and disposable when used for serving. They
come in handy and are recommended when serving a big group of people
because they simplify cleaning.

5. Paper cups- come in different sizes, thickness, texture and color. They
are fluted on the side and are available in size fitted in mini macaroons
to sponge cakes bigger than large muffins. Nowadays, cakes and muffins
are easily presented and served in paper cups. They are handy to hold
even with children.

6. Plates and platters- are made of either glass, ceramic or china, and
meta. For metal, the most common are chrome-plated ones and stainless
steel, while the more expensive are silver and gold plated. Plates are
usually round in shape although the square and rectangular ones are

Bachelor of Technical- Bulacan Date Developed:

Vocational Teacher June 2020
Polytechnic Date Revised:
Page 4 of 189
Education College
Basic Baking
Document No. Developed by:
BBAK 313 Revision # 00
c/o Admin Pia Amor P. Dianco
becoming popular. Platters, on the other hand are becoming oval and
usually bigger than plates. Plates and platters come in solid plain colors
or with designs like flowers, leaves, stars, fruits and vegetables.

7. Trays- may be rounded, oval or rectangular in shape. It could be made

of metal, glass, wood or indigenous materials like bamboo, rattans, and
buri.

8. Indigenous Containers- include the locally available ones like coconut

shell, banana leaves, corn husks, coconut leaves, and others.

9. Pedestal and Cake Keepers- can convert a simple cake or pastry into
an immediate show stopper. Elevating a baked product is a surefire to
catch attention and emphasize every detail of the product. Multi-tiered
pedestals are good in serving several cakes and other products. On the
other hand, presenting a baked product in a cake keeper under an
opaque or transparent dome also offers unveiling opportunities. Storing
leftover cake under dome helps keep the product fresh. If it needs to be
kept longer, keep the cake and its container in the refrigerator.

Bachelor of Technical- Bulacan Date Developed:

Vocational Teacher June 2020
Polytechnic Date Revised:
Page 5 of 189
Education College
Basic Baking
Document No. Developed by:
BBAK 313 Revision # 00
c/o Admin Pia Amor P. Dianco
10. Ethnic Dish wares- are authentic wares whose design and material
depicts the culture and history of a certain race or country. For instance,
what makes a Chinese bowl different from a Japanese bowl, or a French
dishware from an Italia ware, are the designs and inscriptions and the
material they are made of. These say something origin, period, and
culture. The product that will be presented should harmonize with the
container. For example, Chinese mooncakes go well with a Chinese
inspired tray while crème brulee is arranged on an elegant silver platter
with illustrations around the in that sets a traditional French tone.

11. Custom Display- refers to a custom- made display featuring a

particular theme. If you want to be really crafty, you can build a custom
display that fits your cake theme out of foam core.

Guideline in Presenting, Plating, and Serving Baked Products

Bachelor of Technical- Bulacan Date Developed:

Vocational Teacher June 2020
Polytechnic Date Revised:
Page 6 of 189
Education College
Basic Baking
Document No. Developed by:
BBAK 313 Revision # 00
c/o Admin Pia Amor P. Dianco
1. Choose the appropriate container for the product. Consider its
material, size, shape, and décor.
2. Create a transition- smooth, minimal or highlighted-between the
product and the plate. A smooth transition can be achieved by choosing
a plate with contrasting or similar color 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
heavily piped detail to a cake slice. This creates distinct separation
between the cake and the plate.
3. Select plates or platters with designs around the rim which can
accentuate a product that sits at the center of the plate or platter.
4. Arrange combination of slices of cake, bread, or pastry with varying
shapes on the plate to create a sculptural landscape. Some examples are
the following:
a. A square cake or pastry drizzled or poured with sauce, gives a
casual impression.
b. Repeat the shape of the cake or pastry in a sauce on the plate or
contrast it with another shape.
c. Dust confectioner’s sugar or cocoa in a pattern on the plate.
Create detailed lines on the plate using chocolate caramel sauce
using a thin or large pastry tip.
d. Use edible flowers, leaves, chocolate, or candies to highlight a
pattern on the plate.
e. Ice cream, sauces, fruits, whipped cream, chocolate, glazes,
heavy syrup, or caramel are good accents or design.
5. Arrange individual pieces of cakes or pastry in fluted paper cups.
Paper cups come in varying sizes, designs, and colors. Use the size, color,
and design appropriate for product.
6. For buffets, arrange individual cakes on individual plates. They can
also be arranged in paper cups placed on trays, or position the slices on
trays with proper spacing.
7. Wrap individual unfrosted cake, pastry or bread in parchment paper,
origami paper, or gift wrap.
8. Serve whole cakes for dinners, parties, buffets, or display it on cake
pedestal. They will stand out, and will look elegant and flawless,
especially when skillfully sliced or cut.

Bachelor of Technical- Bulacan Date Developed:

Vocational Teacher June 2020
Polytechnic Date Revised:
Page 7 of 189
Education College
Basic Baking
Document No. Developed by:
BBAK 313 Revision # 00
c/o Admin Pia Amor P. Dianco
Bachelor of Technical- Bulacan Date Developed:
Vocational Teacher June 2020
Polytechnic Date Revised:
Page 8 of 189
Education College
Basic Baking
Document No. Developed by:
BBAK 313 Revision # 00
c/o Admin Pia Amor P. Dianco