Senior High School

BREAD & PASTRY PRODUCTION

First Quarter – Week 7
Decorate and Present Pastry Products

S
TVL – Grade 11
Most Essential Learning Competency (MELC) – Based Exemplar
Quarter 1 – Week 7: Decorate and present 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 royalties.

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

names, trademarks, etc.) included in this exemplar 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.

Development and Quality Assurance Teams

Writers: LEILANI L. PONTILLO ______
Illustrator: HELEN D. PORMIENTO
Layout Artist: ARTHUR F. MOSQUITER
Language Editor: MICHELLE C. CONIA
Content Evaluator: HERMINIA S. ARREZA ______
Layout Evaluator: ELNIE ANTHONY P. BARCENA
Management Team: ___ NOEMI AIREEN M. ABRAHAM____
PSDS/DIC

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Rationale

Project PPE (Portfolio Predicate on Exemplar) is a backup contingency response

of the Schools Division of Surigao del Sur for learning delivery and learning resource
which parallel to the on-going endeavors of the higher offices in the Department.
It is the utilization of a lesson exemplar that is streamlined in a teacher-and-learner-
friendly format to cater to the new classroom setup in light of the COVID-19 health
crisis. These exemplars will be paired with a self-contained and self-instructional
portfolio.

The portfolio is a deliberate collection of works that highlight a learner’s effort that
would enable the him/her to see his/her growth and achievement, ability to
reflect on his/her own work and ability to establish goals for future learning.

Introductory Message

For the teacher:

Welcome to the TVL_BPP - 11 – First Quarter Exemplar on Decorating and

presenting Pastry Products

This exemplar was collaboratively designed, developed and reviewed by

educators from different schools in the Division to assist you in helping the learners
meet the standards anchored on Most Essential Learning Competencies (MELC)
set by the Department while overcoming the constraints in schooling brought by
the COVID-19 pandemic.

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.

As a teacher, you are expected to orient the learners on how to use this exemplar
in the most fit modality. You also need to keep track of the learners' progress while
allowing them to manage their own learning through portfolio assessments.

For the learner:

Welcome to TVL_BPP - 11 – First Quarter) Exemplar on Decorating and presenting

Pastry Products

This exemplar 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, either at home or in school. To help you with this, this exemplar comes with

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a Weekly Portfolio Assessment. Your teacher will provide you with a template and
you will be given a privilege to organize the portfolio in your own creative way.

This exemplar has the following parts and corresponding icons:

This will give you an idea of the

What I Need to Know
competencies you are expected to learn
in the exemplar and the objectives you
are expected to realize.
This part includes an activity that aims to
What I Know
check what you already know about the
lesson to take.
This section provides a brief discussion of
What is It
the lesson. This aims to help you discover
and understand new concepts and skills.
This section provides an activity which will
What I Can Do (1,2 & 3)
help you transfer your new knowledge or
skill into real life situations or concerns.

This task aims to evaluate your level of

What I Have Learned
mastery in achieving the learning
objectives.

Answer Key This contains answers to all activities in the

module.

This contain instructions about recording

Portfolio Goal Setting
your positive, realistic goals before going
through this exemplar.
This contain instructions about
Portfolio Completion -Your
completing the components of the
Growth Clue!
portfolio. This also includes a rubric to
guide you of how your portfolio will be
assessed.

At the end of this module you will also find:

References This is a list of all sources used in

developing this exemplar.

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General Reminders in using this exemplar:
1. Use the exemplar with care. Do not put unnecessary mark/s on any part
of the exemplar. Use a separate sheet of paper in answering the activities
and tasks.

2. Read the instructions carefully before doing each task.

3. Observe honesty and integrity in doing the tasks and checking your
answers.

4. Finish the task at hand before proceeding to the next.

5. Return this exemplar to the teacher or facilitator once you are through
with it.

If you encounter any difficulty in answering the task in this exemplar, do

not hesitate to consult your teacher, parents, siblings or anybody
knowledgeable and older than you at home. We hope that through
material, you will experience meaningful learning and gain deep
understanding of the relevant competences. You can do it!

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 What I Need to Know

Most Essential Learning Competency:

LO 3. Decorate and present Pastry products

Sub-competency:

7.1 Prepare a variety of fillings and coating/ icing, glazes and decorations for
pastry products.
7.2 Decorative techniques and rules for garnishing.

Objectives

After going through this exemplar, you are expected to:

A. Knowledge: Identify the types and classification of fillings and

glazes.
B. Skill: Discuss the different decorative techniques and describe
rules for garnishing pastry products.

C. Attitude: Cite an appreciation on the importance of using tools

and materials needed in decorating and presenting pastry
product

Portfolio Goal Setting

Using the Portfolio Assessment Template provided by your teacher along

with this exemplar, accomplish now your weekly goal setting. Refer to the
objectives above. Think of positive and realistic goals that you can
considerably achieve with this exemplar. List them as your plans. Remember:
Do not proceed with this exemplar unless you have accomplished your goal
setting.

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 What I Know

PRE-TEST
Multiple Choice.
Direction: Choose the letter of the best answer. Write the answer in your activity
notebook.

1. Which of the following is the easiest way to decorate an ordinary pastry?

A. Filling
B. Frosting
C. Glaze
D. Icing

2. Which of the following is made from sugar and water and then cooked.
A. Jams and Jellies
B. Meringue
C. Simple sugar syrup
D. Whipped cream

3. Which of the following fillings can be purchased ready- made.

A. Jams and Jellies
B. Meringue
C. Simple sugar syrup
D. Whipped cream

4. Which of the following is made from beating egg whites with sugar.
A. Jams and Jellies
B. Meringue
C. Simple sugar syrup
D. Whipped cream

5. Which of the following is the main ingredients in making glaze?

A. Brown sugar
B. Confectioner’s sugar
C. Granulated sugar
D. Refined sugar

6. The following are the rules for garnishing pastry products, Except
A. Garnish should be edible.
B. Garnish should not be expensive.
C. Garnishes which are highly seasoned are good in Taste.
D. The setting must be viewed as a whole.

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7. Which of the following is consists of milk, sugar, eggs, flavoring, pie fillings and
as a dessert by itself.
A. Custards
B. Nut Garnish
C. Pastry cream
D. Syrup

8. Which of the following garnishes and decorations containing starch

thickeners as well as eggs resulting in a much thicker and more stable
product?
A. Custards
B. Nut Garnish
C. Pastry cream
D. Syrup

9. What type of moisture is used to moisten pastries.

A. Custards
B. Nut Garnish
C. Pastry cream
D. Syrup

10. Which of the type of Glaze that is by whisking confectioner’s sugar with
finely grated lemon zest and juice until smooth?
A. Basic Milk Glaze
B. Brown Sugar
C. Chocolate Glaze
D. Lemon Glaze

11. The following are considered as inedible decorations, except one.

A. Flowers
B. Frosting
C. Plastic Figurines
D. Ribbon

12. What type of glaze that is being whisking confectioner’s sugar with finely
grated lemon zest and juice until smooth?
A. Basic Milk Glaze
B. Brown sugar
C. Chocolate Glaze
D. Lemon Glaze

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13. The following are examples of fillings, except one.
A. Glaze
B. Jams and Jellies
C. Simple sugar syrup
D. Whipped cream

14. The following tools are included in decorating pastry products, except one.
A. Cake decorator
B. Pastry bag
C. Pastry blender
D. Pastry tips

15. Which of the following refers to a pointed metal or plastic tube connected
to the opening of the pastry bag?
A. Pastry bag
B. Pastry blender
C. Pastry tips
D. Pastry tester

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 What is It

LESSON 1: VARIETY OF FILLINGS AND GLAZES USED IN PASTRIES

There are variety of fillings, icings and glazes used in pastries. The easiest
way to decorate even an ordinary pastry is to coat it with glaze. Glaze can be
easily prepared by just mixing confectioner’s sugar with a liquid such as milk or
lemon and adjusting the proportions until it reaches the desired thickness. Any
flavoring agent, butter, heavy cream, chocolate or caramel. Prepared glazes
should be used immediately after they are made and given a few minutes to
set before serving.

Types of Glazes:

1. 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.

2. 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, 1 tsp. vanilla extract and ½ tsp. salt brings to a boil.
Remove from heat., then let cool until thickened.

3. 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.

4. 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.

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Boiled Icing Recipe
Ingredients:
2 cups sugar

1/3 cup water

¼ tsp. Cream of tartar

1 Tbsp. corn syrup

2 egg whites

Procedure:

1. Combine together sugar, water and syrup.

2. Bring to boil over low fire until it forms into threadlike consistency.
3. On a separate bowl, beat together egg whites and cream of tartar
until stiff.
4. Pour hot syrup to beaten egg whites gradually.
5. Continue beating until mixture become stiff and fluffy.
6. Fills and frost a layer cake using boiled icing.

The table below shows the different kinds of fillings for pies and pastry. It
indicates how they are made, their uses and how to store them.

Description How made Best used for Storage

Jams and Jellies Can purchase Used as a filling Refrigerate after

ready-made: stir alone or in opening. Is not
To soften, or heat combination with perishable if used
With amount of other fillings. as filling.
liquid if it’s too
thick
Meringue It is made with Used for covering Does not need
Pure white fluffy beaten egg pies. Can be refrigeration.
beaten egg whites with sugar piped. Becomes sticky
whites when
refrigerated.
Simple Sugar Made from sugar Syrup is popular in Keep excess
Syrup and water, and presenting refrigerated.
then cooked. cream puff and
Can be flavored éclair, it tastes
which should fresh and moist.
complement the
flavors pastry

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 Whipped cream Beaten with Can be used as Must remain
Creamy, sugar. Can be filling and refrigerated
delicate flavored. frosting. Can be
sweetness, Stabilized for piped to form soft
perishable longer life with decorations.
gelatin.

LESSON 2: GARNISHING AND DECORATING PASTRIES

The following are different garnish in decorating pastries:

1. Syrup is used to moisten pastries. Flavorings such as

extract like vanilla, liquors and rum may be added.

2. Custards
It consists of milk, sugar, eggs and flavorings. Whole
eggs are used for greater thickening power. Used as pie
fillings and as a dessert by itself.

3. Pastry Cream
It contains starch thickeners as well as eggs,
resulting in a much thicker and stable product. It is
use as pastry fillings for cream pies and as pudding.

4. Nut Garnish
To prepare the optional nut garnish, toast the
pistachios and almonds in a saute pan or in the oven until
light golden brown and then sprinkle with the
confectioners' sugar. Transfer to a strainer to remove any
excess sugar.

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 Rules for Garnishing Pastry Products:

1. Garnishes should be edible.

2. Garnishes should be simple and it appears natural, fresh and neat.
3. Garnishes which are highly seasoned are not good in taste.
4. A few small groups of garnishes are often more attractive than a
continuous decorative scheme.
5. Colors should be harmonized. Contrasting colors usually produce an
artistic picture.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.

Decoration is the final part of the production of any product. It needs an

appropriate tools and materials such as pastry bag a disposable or reusable
funnel shaped container of icing or whipped cream and a pastry tips which is
a pointed metal or plastic tube connected to the opening of the pastry bag
and is used to form desired designs. Cake decorators used decorations such
as frosting, and inedible decorations such as flowers, figurines and ribbon.
Having the proper decorating tools can create a big distinction. The list of
decorating tools will help you create fancy deigns and expresses how artistic
you are.

Pastry Bag Decorating Tips

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 What I Can Do 1

Activity 1 – Recognize Me
Direction: Below are the statements describing the different types of fillings,
icing, and glazes. Choose the correct word/term from the box and write your
answer. Write your answer in your activity notebook.

CUSTARDS JAMS and JELLIES

MERINGUE PASTRY CREAM

SIMPLE SYRUP WHIPPED CREAM

1. ________________ It is used as a filling alone.

2. ________________ It is made from beating egg whites with sugar.
3. ________________ It is used to moisten pastries.
4. ________________ It is used as pie fillings and as a dessert by itself.
5. ________________ It can be used as filling and frosting.

Activity 2
Direction: Arrange the following steps in making Boiled Icing. Use number 1
for the first step, 2 for second and so on. Write your answer on your activity
notebook.

_________ A. Combine together sugar, water and syrup

_________ B. Pour hot syrup to beaten egg whites gradually.

_________ C. Fills and frost a layer cake using boiled icing

_________ D. Bring to boil over low fire until it forms into a threadlike

consistency.

_________ E. On a separate bowl, beat together egg whites and cream of

tartar until stiff.

__________ F. Continue beating until becomes stiff and fluffy

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 What I Can Do 2

Activity: AGREE or DISAGREE

Direction: Read the statement carefully and write the word AGREE if your
answer is correct and write DISAGREE if you think it is not correct. Write your
answer on your activity notebook.

____________ 1. Garnishes should be edible.

____________ 2. Garnishes should need and expensive ingredients.

____________ 3. Garnishes which are highly seasoned are in good taste.
____________ 4. Garnishes must be simple and it should appear natural, fresh

and neat.
_____________ 5. Contrasting colors in your garnish will produce an artistic

picture.

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 What I Can Do 3

Activity: Fill in the Blank

Direction: Read the statement carefully and fill in the blank to complete
the sentence. Write your answer on your activity notebook.

Your mother requested you to decorate custard pie. She reminded you
that in decorating you must have to use edible ___1_______. Having an
appropriate decorating ______2______ and ______3_______ you can create a
big distinction. The list of decorating _____4______ can help creating desired
_______5________ and helps to express how artistic you become.

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 What I Have Learned

Activity I - Multiple Choice

Direction: Choose the letter of the best answer. Write chosen letter on a
separate sheet of paper.

1. Which of the following is the easiest way to decorate pastry?

A. Filling
B. Frosting
C. Glaze
D. Icing

2. Which of the following fillings that can be purchased readymade?

A. Jams and Jellies
B. Meringue
C. Simple Sugar Syrup
D. Whipped cream

3. What types of fillings that is made from beating egg whites with sugar?
A. Jams and Jellies
B. Meringue
C. Simple sugar syrup
D. Whipped cream

4. Which of the following types of fillings that is made from sugar and water
and then cooked?
A. Jams and Jellies
B. Meringue
C. Simple Sugar syrup
D. Whipped cream

5. Which of the following that consists of milk, sugar, eggs and flavorings and
used as pie fillings and as a dessert by itself?
A. Custard
B. Nut Garnish
C. Pastry cream
D. Syrup

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6. Which of the following is the main ingredients in making glaze?
A. Brown Sugar
B. Confectioner’s sugar
C. Granulated Sugar
D. Refined Sugar

7. The following are the rules for garnishing pastry products, except one.
A. Garnish should be edible.
B. Garnish need not be expensive.
C. Garnish which are highly seasoned are good in taste.
D. The setting must be viewed as a whole.

8. Which of the following fillings that can be used as a filling and frosting?
A. Jams and Jellies
B. Meringue
C. Simple Sugar syrup
D. Whipped cream

9. Which of the following moisture used to moisten pastries?

A. Custards
B. Nut Garnish
C. Pastry cream
D. Syrup

10. Which of the following garnishes and decorations containing starch

thickeners?
A. Custards
B. Nut Garnish
C. Pastry Cream
D. Syrup

11. The following are considered as inedible decorations, except one.

E. Flowers
F. Frosting
G. Plastic Figurines
H. Ribbon

12. What type of glaze that is being whisking confectioner’s sugar with finely
grated lemon zest and juice until smooth?
A. Basic Milk Glaze
B. Brown sugar
C. Chocolate Glaze
D. Lemon Glaze

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13. The following are examples of fillings, except one.
A. Glaze
B. Jams and Jellies
C. Simple sugar syrup
D. Whipped cream

14. The following tools are included in decorating pastry products, except one.
A. Cake decorator
B. Pastry bag
C. Pastry blender
D. Pastry tips

15. Which of the following refers to a pointed metal or plastic tube connected
to the opening of the pastry bag?
A. Pastry bag
B. Pastry blender
C. Pastry tips
D. Pastry tester

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 19
What I Have Learned What I Know
MULTIPLE CHOICE 1. C
2. C
1. C 3. A
4. B
2. A 5. B
3. B 6. C
4. C 7. A
5. A 8. C
9. D
6. B 10. D
7. C 11. D
8. D 12. B
9. C 13. A
14. B
10. C 15. C
11. D
12. B
13. A
14. B
15. C
What I Can Do 3 What I Can Do 2 What I Can Do 1
Completion Type: Describing I – Recognize Me
1. Agree 1. Jams and Jellies
2. Disagree 2. Meringue
3. Disagree 3. Simple Sugar
1. Decoration 4. Custards
4. Agree
2. Tools 5. Agree 5. Whipped cream
3. Materials
4. Pastry tips II – Identification
5. Designs
A. 1
B. 4
C. 6
D. 2
E. 3
F. 5
Answer Key
 Portfolio Completion – Your Growth Clue!
You now go back to your portfolio and work on the other
components that follow your Goal Setting. Remember that your
portfolio is a deliberate collection of your works with the help of
the exemplar Highlighting your efforts here enables you to see and reflect on
your growth and achievement and your ability to establish goals just to learn.
Upon completion of your portfolio, please be guided of the rubric below.

Rubric for Portfolio Assessment

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References

BOOKS:

Bread and Pastry Production (TVL Home Economics) DepEd Manual, Decorate
and Present Pastry Products. Pp 104 – 109

Bread and Pastry Production (TVL Home Economics) DepEd Curriculum Guide

INTERNET SOURCES:

• https://eu.wikipedia.org.wiki/pastry

• https://www.google.com/search?q=custard+cake+animated&tbm=isch&ved=2ahUKEwi
7gMGP3NPqAhVtzYsBHYGBCbEQ2-
cCegQIABAA&oq=custard+cake+animated&gs_lcp=CgNpbWcQAzoCCAA6BAgAE
• https://www.google.com/search?q=pastry+cream&tbm=isch&ved=2ahU
KEwjljvGX3NPqAhVK3pQKHTIqCRAQ2-
cCegQIABAA&oq=pastry+cream&gs_lcp=CgNpbWcQAzICCAAyAggAMg
IIA
• https://www.google.com/search?q=nut+garnish&tbm=isch&ved=2ahUKE
wi9n8qp3dPqAhVGAqYKHaYuClMQ29cCegQIABAA&oq=nut+garnish&gs_
lcp=CgNpbWcQAzICCAAyAggAMgQIA
• https://www.google.com/search?q=pastry+bag+anmated&tbm=isch&ve
d=2ahUKEwiQp5TJ39PqAhWHHaYKHchuADwQ2-
cCegQIABAA&oq=pastry+bag+anmated&gs_lcp=CgNpbWcQAzoCC
• https://www.google.com/search?q=decorating+tips&tbm=isch&ved=2ah
UKECegQIABAA&oq=decorating+tips&gs_lcp=CgNpbWcQAzICCAAyAgg
AMgII

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For inquiries or feedback, please write or call:

DepEd Surigao del Sur Division – Schools District of San Agustin 1

Address: Salvacion National High School, Salvacion, San

Agustin,Surigao del Sur

Contact Number: 09076935962

Email Address: leilanie.pontillo@deped.gov.ph
______

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