Republic of the Philippines

Department of Education
Region IVA- CALABARZON
SCHOOLS DIVISION OFFICE OF IMUS CITY
GOVERNOR JUANITO REYES REMULLA SENIOR HIGH SCHOOL
Toclong II-B, Imus City, Cavite

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SENIOR HIGH SCHOOL – TVL 11 - HE/BREAD AND PASTRY PRODUCTION NC II

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Name of Learner Sunga, Ace Monrock B. Date 20/09/2022

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Grade & Section 12-Oliver Teacher Ma’am Barcelona

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Quarter 1 Week 7 Module 3 Lesson 1
Title of the Lesson Decorating and Presenting Bakery Products

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Curriculum Guide LO 1. Prepare bakery products

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1.6 Present baked bakery products according to established standards and
procedures

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ASSESSMENT

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Direction: Answer the following. 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
Pro
stored for each type of glazes.

Types of Icing Procedure When it is Best Used Storage

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1/4 cup low-fat

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buttermilk, cold.
2 tablespoons full-fat
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sour cream, cold. Store tightly wrapped in

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18 tablespoons double plastic bags in

1. American it's good to use with
unsalted butter, cut into the Freezer
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ButterCream/ dessert cupcake and

Confectioners Sugar 1/2-inch pieces, at cool other cakes
Icing room temperature
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3 ounces unflavored
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shortening, at room
temperature.
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While they're whipping,

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a simple sugar mixture

(water and sugar) is
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boiled to 240°F (115°C).

Once the sugar reaches
temperature, it is slowly it's good to use with Store tightly wrapped in
drizzled into the dessert cupcake and double plastic bags in
2. ButterCream French
whipping egg yolks to other cakes the frigidaire
heat them and add
even more volume. This
also cooks the eggs,
making them safe to
consume. The egg and
sugar mixture is

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 whipped until the
outside of the bowl is
cool to the touch.

3. Butter Cream Rolled Combine the shortening

and corn syrup in a large
basin. Confectioners'
sugar should be added
gradually until a stiff
dough forms after adding
the salt and vanilla

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essence. You should use Although rolled The zipper should be

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the dough hook buttercream is facing you as you open
attachment if you're using sometimes contrasted the freezer bag. Use a

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a stand mixer. If not, with fondant, its lack of big ice cream scoop to
knead by hand. Add extra

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flexibility and soft carefully pour the
confectioners' sugar and
texture limit its use to buttercream filling into

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knead the dough until it is
cookie frosting. the bag. Do not overfill

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smooth if it is sticky. It
should be kept in the
it; leave at least

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refrigerator or at room one-fourth of an inch of
temperature in an airtight room.

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container.
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4. Royal Icing Lightly beat egg white cookie decorating.This 2 weeks. Before using,
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in a small bowl. kind of icing dries thoroughly beat the
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quickly, making it ingredients in a mixing

Add icing sugar one
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tablespoonful at a time, possible to layer various bowl on low speed. You

beating well after each colors and create also have the option of
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elaborate designs. With piping out your

addition. just three basic embellishments and
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When icing reaches the components, it is quite letting them harden if

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desired consistency, add simple to make. you don't intend to use

acetic acid and beat the icing within two
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weeks.
well.
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5. Jams and Jellies Wash and cut rhubarb Cake sandwiches don't
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into 1-inch pieces, then always have to be made

mix or grind. Jams & with strawberry or
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Jellies 7–9. Strawberries raspberry jam. Find Cool, dry and dark place
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should be cleaned, your favorites by

stemmed, and crushed experimenting with
in layers in a pot. various flavor
combinations.

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REFLECTION
The learners will write their personal insights about the lesson using the prompts below.
I understand that I recall the instructions regarding the proper placement of icing on cakes and cupcakes.

I realized that I also realize that I should be learning it so that it can drop into my mind.

Parent’s Signature Date 20/09/2022

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Student’s Signature Date 20/09/2022

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