11

TVL-H.E.-Bread and Pastry

Production
Quarter 1 – Module 7:

FILLINGS AND FROSTINGS

TVL – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 7: Fillings and Frostings
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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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

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Rodin Ferrero Elnar
Editors: Jonathan L. Bayaton & Jesusa D. Paladar
Reviewer: Jesusa D. Paladar
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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Quarter 1 – Module 7:
FILLINGS AND
FROSTINGS
Introductory Message
For the facilitator:

Welcome to the TVL-11 Bread and Pastry Production Alternative Delivery

Mode (ADM) Module on Fillings & Frostings!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to the TVL-11 Bread and Pastry Production Alternative Delivery

Mode (ADM) Module on Fillings & Frostings!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Bread and Pastry Production. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Prepare a variety of fillings and coating/icing, glazes and decorations
for pastry products according to standard recipes, enterprise
standards and/or customer preferences.

2. Fill and decorate pastry products, where required and appropriate,

in accordance with standard recipes and/or enterprise standards
and customer preferences.

3. Finish pastry products according to desired product characteristics

4. Present baked pastry products according to established standards

and procedures.

Learning Competency TLE_HEBP9-12PP-IIh-i-5

LO 2. Decorate and present Pastry products.

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 What I Know

Let us determine how much you already know about filling and decorating pastry.
Direction: Write the letter of the correct answer on your notebook.

1. Made by crushing a fruit, but this spread leaves in most of the solid pieces of
the fruit’s fibers and seeds (if they’re small enough and safe to consume) to
give it a spreadable consistency
a. jam b. whipped cream c. glazes d.jelly

2. It is made from beating egg whites and sugar.

a. custard b. meringue c. glazes d. buttercream

3. A thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg
yolks, milk or cream, flavorings (vanilla, nutmeg, etc.) and optionally,
sweeteners (sugar, honey).
a. custard b. meringue c. glazes d. buttercream

4. It has the smoothest consistency and is made by crushing a fruit and

discarding the solid chunky leftovers
a. jam b. whipped cream c. glazes d. jelly

5. A syrup made from one part sugar and one part water and has been heated
until thick.
a. jam b. sugar syrup c. glazes d. jelly

6. A combination of flavorful butter mixed with plenty of sugar (and, depending

on the recipe, some other ingredients) to produce a light, airy, and delightfully
smooth finishing touch for cakes and cupcakes
a. jam b. syrup c. glazes d. buttercream

II. Give at least four types of buttercream

7.____________________________________

8.____________________________________

9.____________________________________

10.____________________________________

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 Lesson FILLINGS AND
7 FROSTINGS

What’s In

Direction: Answer the following questions briefly on your notebook.

What do you mean by mise en place?

__________________________________________________________________________________
__________________________________________________________________________________

Why do you need to perform mise en place before starting any baking activity?

__________________________________________________________________________________
__________________________________________________________________________________

Notes to the Teacher

The following are information that would lead to the
activities and assessment. Some activities may need your
own discretion upon checking or you may use a rubric if
provided. Please review the activities and answer keys and
amend if necessary.

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 What’s New

Can You Guess the Missing Words? Write your answer on your notebook.

Guess the word based on the given definition in each number. Write the missing
letters of the word inside the letter blocks below the definition.

1. Cream that has been whipped together with sugar.

_____ h _____ _____ _____ _____ d _____ _____ e _____ m

2. A syrup made one part sugar and one part water.

_____ u _____ _____ _____ _____ _____ r _____ p

3. It has the smoothest consistency and is made by crushing a fruit and

discarding the solid chunky leftovers.
_____ e _____ l _____

What is It

Variety of Frosting or Icing, Fillings and Glazes Used in Pastries

Fillings are key ingredients in many bakery products such as creams,
fondants, chocolate, truffles, pralines, caramels and many more. They are
incorporated into a variety of pastries and desserts such as donuts, layer cakes,
eclairs, pies, turnovers, sandwich-cookies or savory baked goods to impart unique

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color, taste, and texture.
The easiest way to decorate an ordinary pastry is with coat of glaze.
The simplest option barely requires a recipe at all. Just mix confectioner’s sugar
with a liquid such as milk or lemon, adjusting the proportions 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.

1. Boiled Icing
First, boiled icings is a generic term for a group of cake icings (aka frostings) that
are “boiled”; more accurately, made usually from a hot sugar syrup, and / or
cooked over a double boiler.

2. Jams and Jellys

Jelly has the smoothest consistency and is made by crushing a fruit and
discarding the solid chunky leftovers. This leaves only the fruit juice, which is then
mixed with a substance called pectin and heated to form the gelatinous spread.

Jam is similarly made by crushing a fruit, but this spread leaves in most of the
solid pieces of the fruit’s fibers and seeds (if they’re small enough and safe to
consume) to give it a spreadable consistency. Many kinds of pie filling, especially
fruit fillings and cream fillings, depend on starch for their thickness. Some egg-
thickened fillings, such as pumpkin, also sometimes contain starch. The starch
acts as a stabilizer and may also reduce the cost by allowing for a lower egg
content.

Starches for fillings include:

Cornstarch is used for cream pies because it sets up into a firm gel that holds its
shape when sliced. It may also be used for fruit pies.

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 https://www.youtube.com/watch?v=ny6w4coCLC8

3. Meringue
It is made from beating egg whites and sugar.

https://www.youtube.com/watch?v=kfiC4wg4rPo

4. Glazes
Glazes are thin, glossy, transparent coatings that give a shine to baked products
and help prevent drying.

• The simplest glaze is a sugar syrup or diluted corn syrup brushed while hot
onto coffee cakes or Danish pastries. Syrup glazes may also contain gelatin or
waxy maize starch.

• Fruit glazes for pastries, the most popular of which are apricot and red
currant, are available commercially prepared. They are melted, thinned with
a little water, syrup, or liquor, and brushed on while hot. Fruit glazes may
also be made by melting apricot or other preserves and forcing them through
a strainer. It helps to add melted, strained preserves to commercial glazes
because these products usually have little flavor.

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 • Chocolate glazes are usually melted chocolate containing additional fats or
liquids, or both. They are applied warm and set up to form a thin, shiny
coating. Gelatin-based glazes, which include many fruit glazes, are usually
applied only to the tops of cakes and charlottes made in
ring molds.

5. Simple sugar syrup

A syrup made one part sugar and one part water.

https://www.youtube.com/watch?v=ksIHlV9T17U

6. Whipped Cream
Cream that has been beaten with a whisk or similar utensil to incorporate air
and produce expansion.

https://www.collinsdictionary.com/dictionary/english/whipped-cream

https://www.youtube.com/watch?v=E4n4AqjPKVo

7. Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or
egg yolks, milk or cream, flavorings (vanilla, nutmeg, etc.) and optionally,
sweeteners (sugar, honey). Basic custards are thickened and set by eggs alone.
Custards are prepared in two ways: from gently cooking on the stovetop,
called STIRRED or in the oven, known as BAKED.

https://www.craftybaking.com/learn/baked-goods/custard

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 https://www.tasteofhome.com/recipes/caramelized-baked-custards/

8. Buttercream is delicious, a combination of flavorful butter mixed with plenty of

sugar (and, depending on the recipe, some other ingredients) to produce a light,
airy, and delightfully smooth finishing touch for cakes and cupcakes.

There are many variations of buttercream formulas. We cover five basic kinds in
this chapter:

1. Simple buttercreams are made by creaming together fat and confectioners’ sugar
to the desired consistency and lightness. A small quantity of egg whites, yolks, or
whole eggs may be whipped in. (For safety, use only pasteurized eggs.) Some
formulas also include nonfat milk solids.

• Decorator’s buttercream (sometimes called rose paste) is a special type of

simple buttercream used for making flowers and other cake decorations. It is
creamed only a little, at low speed, as too much air beaten into it would make
it unable to hold delicate shapes. Because shortening has a higher melting
point than butter, it is often used as the only fat in decorator’s buttercream,
to give maximum stability to the finished décor. However, when possible, a
little butter may be included to improve the flavor.

2. Meringue-type buttercreams are a mixture of butter and meringue. These are

very light icings. The most frequently made of these kinds of buttercreams is
Italian buttercream, made with Italian Meringue (p. 264). Swiss Meringue (p. 263)
can also be used as the base for buttercream.

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3. French buttercreams are prepared by beating a boiling syrup into beaten egg
yolks, and whipping to a light foam. Soft butter is then whipped in. These are
very rich, but light, icings.

4. Pastry cream-type buttercream, in its simplest form, is made by mixing together

equal parts thick pastry cream and softened butter, and whipping until light. If
more sweetness is desired, sifted confectioners’ sugar may be mixed in. The
recipe included in this chapter contains a lower proportion of butter than usual.
To give it the necessary body, a little gelatin is added. This type of preparation is
better suited for use as a cake filling rather than an exterior icing.

5. Fondant-type buttercream is simple to make with only a few ingredients on

hand. Simply cream together equal parts fondant and butter. Flavor as desired.

What’s More
Activity 1

Directions: Prepare a whipped cream filling using the recipe below.

Reminder: Always observe safety procedures and proper sanitation in every baking
activity.

Ingredients
• 1 1/2 cups heavy cream¹ cold (355ml)
• 1/2 cup powdered sugar (60g)
• 1 teaspoon vanilla extract (5ml})

Instructions

1. Place a medium-sized bowl (preferably metal) in the freezer for at least 10

minutes to chill.

2. Once bowl has chilled, remove from freezer and add heavy cream, powdered
sugar, and vanilla extract.

3. Using an electric mixer², beat ingredients on low speed, gradually increasing speed
to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating
until cream has reached a thick, billowy consistency (think the thickness of Cool
Whip).

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4. Keep unused whipped cream refrigerated in an airtight container.

Activity 2

Instruction: Using what you have learned about pastries, fillings and frostings, bake
PÂTE À CHOUX filled with whipped cream that you prepared during the first activity.

Reminder: Always observe safety procedures and proper sanitation in every baking
activity.

INGREDIENTS

• 3/4 cup all-purpose flour

• 6 tablespoons unsalted butter, cut into 6 pieces
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• Egg Wash (optional)
• 1 egg
• 1 teaspoon water

PROCEDURE:

1. Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper.
Measure flour and set aside.

2. Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over
medium-high heat, stirring occasionally. Immediately remove from heat, and
quickly stir in flour mixture all at once. Return to heat and stir with a wooden
spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer
dough to the bowl of an electric mixer, and let cool 5 minutes.

3. Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough
into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans
into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops
with a moistened finger.

4. Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg
mixture.

5. Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30
minutes or until puffy and golden brown. Turn oven off; let shells stand in closed
oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.

https://www.barbarabakes.com/how-to-make-cream-puffs-video-and-easy-step-by-step-photos-
and-instructions/

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 What I Have Learned

Fillings and frostings make our baked products tastier and in a way complete the
overall presentation and flavor. However, one should carefully select fillings and
frostings for each baked product. They should complement each other. Aside from
that, selection should also be based on the cost, availability (season) and taste of
course. When presenting baked products, always remember the different
components and the rules for garnishing. Be creative and innovative.

What I Can Do

Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is
your learning at stake!

WHIPPED CREAM RUBRIC

Standards not met Standards Met Exceeded standards
17 pts 20 pts 25 pts

Standards not met Standards Met Exceeded standards

Lacks sugar or overly
flavor
sweet. No vanilla flavor or
too much vanilla.
Discolored from improper
tools and/or equipment.
Not excessively Sweet. Good balance of cream,
sweet. Has vanilla sugar and vanilla flavor.
flavor. Most criteria
are met.

Standards not met Standards Met Exceeded standards

Curdled. Runny mixture. Whipped Cream Whipped cream is creamy,
texture
Too thick. Too much show signs of being smooth and lump free.
starch. slightly overly
whipped Most
criteria were met.

Standards not met Standards Met Exceeded standards

Student is not in proper
sanitation
uniform, does not have
mise en place to include
tools and equipment, and
recipe on index card.
Student meets Student followed proper
most criteria in the sanitation standards. Student
area of sanitation uses proper attire. Has all mise
en place to include tools,
equipment, recipe.Student

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 Student is late to starts and completes
assessment. assessment in allotted time.

Assessment

1. A generic term for a group of cake icings (aka frostings) that are “boiled”; more
accurately, made usually from a hot sugar syrup, and / or cooked over a
double boiler.
a. fillings b. glaze c. ganache d. boiled icing

2. Cream that has been beaten with a whisk or similar utensil to incorporate air
and produce expansion
a. jam b. boiled icing c. glazes d. whipped
cream

3. Made by crushing a fruit, but this spread leaves in most of the solid pieces of
the fruit’s fibers and seeds (if they’re small enough and safe to consume) to
give it a spreadable consistency
a. jam b. whipped cream c. glazes d. jelly

4. It is made from beating egg whites and sugar.

a. custard b. meringue c. glazes d. buttercream

5. A thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg
yolks, milk or cream, flavorings (vanilla, nutmeg, etc.) and optionally,
sweeteners (sugar, honey).
a. custard b. meringue c. glazes d. buttercream

6. It has the smoothest consistency and is made by crushing a fruit and

discarding the solid chunky leftovers
a. jam b. whipped cream c. glazes d. jelly

7. A syrup made from one part sugar and one part water and has been heated
until thick.
a. jam b. sugar syrup c. glazes d. jelly

8. A combination of flavorful butter mixed with plenty of sugar (and, depending

on the recipe, some other ingredients) to produce a light, airy, and delightfully
smooth finishing touch for cakes and cupcakes.
a. whippedcream b. syrup c. glazes d. buttercreamm

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 9. A sugar syrup or diluted corn syrup brushed while hot onto coffee cakes or
Danish pastries
a. fruit glaze b. whipped cream c. simple glazes d. jelly

10. A mixture of butter and meringue. These are very light icings.
a. custard b. meringue c. glazes d. meringue type buttercream

11. Is made by mixing together equal parts thick pastry cream and softened
butter, and whipping until light.
a. custard b. jam c. French buttercream d. meringue type buttercream

12. are made by creaming together fat and confectioners’ sugar to the desired
consistency and lightness
a. simple buttercream b. jam c. French buttercream d. meringue

Additional Activities

Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is
your learning at stake!

PÂTE À CHOUX /CREAM PUFF SHELL RUBRIC

Poor Fair Good Excellent
2 pts 4 pts 6 pts 8 pts

Poor Fair Good Excellent

Heavy, Heavy, very Slightly heavy, Crisp exterior,
grainy, no rise little rise, not crisp, caused nice rise.
Texture
caused from caused from from under
under cooking under baking.
or improperly cooking.
measured
ingredients.

Poor Fair Good Excellent

Flavor
Heavy flour. Flour Light, no heavy Light, no heavy
aftertaste. flour aftertaste. flour aftertaste.

Poor Fair Good Excellent

Appearance/Bake
Dull and Dull and Smooth, not Smooth, shiny
pasty. grainy. shiny, slightly and golden.
under baked.

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References

https://www.foodnetwork.com/recipes/food-network-kitchen/cream-puffs-recipe-
1928062
https://www.forkknifeswoon.com/lattice-top-strawberry-pie-2/
https://www.dinneratthezoo.com/cream-cheese-danish-with-fruit/
https://www.youtube.com/watch?v=-3TYtkdrQ1E
https://www.youtube.com/watch?v=ny6w4coCLC8
https://www.youtube.com/watch?v=kfiC4wg4rPo
https://www.youtube.com/watch?v=ksIHlV9T17U
https://www.collinsdictionary.com/dictionary/english/whipped-cream
https://www.youtube.com/watch?v=E4n4AqjPKVo
https://www.craftybaking.com/learn/baked-goods/custard
https://www.tasteofhome.com/recipes/caramelized-baked-custards/
https://www.barbarabakes.com/how-to-make-cream-puffs-video-and-easy-step-
by-step-photos-and-
instructions/https://www.rcampus.com/rubricshowc.cfm?sp=true&code=ZBC7BC
Bread and Pastry –Technical-Vocational-Livelihood Track Manual First Edition
2016
Professional baking 6th edition Wayne Gisslen

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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