Senior High School

BREAD & PASTRY PRODUCTION

First Quarter – Week 8
Standards and Principles in Decorating
Pastry Products

S
TVL – Grade 11
Most Essential Learning Competency (MELC) – Based Exemplar
Quarter 1 – Week 8: Decorate and present Pastry Products
First Quarter
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
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
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
What I Can Do (1,2 & 3)
will 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.
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!
 What I Need to Know

Most Essential Learning Competency:

LO 3. Present Baked Pastry according to established standards and principles

Sub-competency:

8.1 Standards and principles in decorating pastry.

8.2 Occupational Health and safety

Objectives

After going through this exemplar, you are expected to:

A. Knowledge: Describe the correct standards and principles in

decorating pastry products.
B. Skill: Identify and discuss the health and safety in the workplace.

C. Attitude: Share the importance of plating and presenting pastry

products.

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.
 What I Know

PRE-TEST
Multiple Choice.
Direction: Read the statement carefully. Choose the best answer and write the
chosen letter on a separate sheet of paper.

1. Which of the following statements describe the amount of moisture present

in pastry products that contribute in the moistness and softness of pastries?
A. Appearance
B. Color of the product
C. Consistency
D. Moisture content

2. Which of the following stimulate sense of sight and enhanced once

appetite ?
A. Appearance
B. Color of the product
C. Consistency
D. Moisture content

3. What Principles in decorating pastry best describe about uniformity in grains

and texture?
A. Appearance
B. Color of the product
C. Consistency
D. Moisture content

4. Which of the following refers to the form and shape of pastry products after
baking?
A. Appearance
B. Color of the product
C. Consistency
D. Moisture content

5. Which of the sign colors indicates the emergency exit location, first aids and
other safety equipment?
A. Blue color
B. Green color
C. Orange color
D. Red color
6. Which of the following sign colors that reflects immediate hazardous
situations that will cause death or serious injuries like Danger signs and Fire
symbols?
A. Blue color
B. Green color
C. Orange color
D. Yellow color

7. What color used to convey safety information?

A. Blue color
B. Green color
C. Orange color
D. Yellow color

8. Which of the following colors represents a potentially unsafe situation that

could cause serious injury and indicated by warning signs?
A. Blue color
B. Green color
C. Orange color
D. Yellow color

9. What color used to alert against unsafe practices which if not avoided,
results in minor or moderate injuries like caution signs?
A. Blue color
B. Orange color
C. Red color
D. Yellow color

10. Which of the following consists of words or messages and a pictorial symbol
which reflects a specific meaning?
A. Hazard
B. Occupational Health and safety
C. Risk
D. Safety signs

11. What would be the reason why Pastry chef spend a lot of time to plate
desserts?
A. so that the product will look as good as they taste.
B. so that it will gives satisfactory results.
C. so that they look as good as confusing to the customers.
D. so that it will give different presentation on each plate.
12. Which of the following statements best describe in presenting and plating
desserts that a splash of color can bring desserts to life?
A. Be consistent
B. Color of the product
C. Combine texture
D. Garnish with care

13. In plating pastry, you must be consistent in your design and in serving size.
What is your opinion?
A. Agree
B. Disagree
C. Strongly agree
D. Strongly disagree

14. Which of the following shows that in plating, you must have a little fun by
employing tricks to add magic on your pastry presentation?
A. Be consistent
B. Consider the vessel
C. Contrast temperature
D. Let it be dramatic

15. Which of the following describes that adding different texture to the plate
can add excitement to the visual appeal of pastry?
A. Be consistent
B. Be creative with color
C. Combine texture
D. Compose your plate
 What is It

Lesson 1: STANDARDS AND PRINCIPLES IN DECORATING, AND PRESENTING

PASTRY PRODUCTS

Decorating pastry is a great way to use up leftover trim as well as add a

personalized touch to any dish. Here we give examples of decoration but you
can use your imagination to create others:

1. Color of the Product- Be creative with the color. A color stimulates sense
of sight and enhanced once appetite. It is essential that the presentation
and plating must be eye-catching.

2. Appearance – It is the form and shape of pastry product after baking. It

is important that each piece/slice has the same size, shape and form.

3. Consistency – It is the uniformity as grains and texture. It is how it feels in

the mouth when eating.

4. Moisture content – It is the amount of moisture present in pastry products

which contribute in the moistness and softness of pastries. Moistness
enhances also flavor and palatability.

5. Compose your Plate -There are many ways to compose a plate.

Consider the plate as if it were a blank of canvass or as if you were
composing the frame for photograph.

6. Let it be dramatic – Have a little fun with your product. Employ tricks to
add some magic to the presentation.

7. Garnish with care – Keep in mind how the garnish will function on the
finished plate.

8. Be consistent - When plating pastry, be consistent in your design and in

serving size, It can be confusing to see different presentation on each
plate, and nobody likes looking over to the plate across the table and
seeing a serving double in size.

Pastry Chefs use a combination of culinary ability and creativity for

baking, decoration and flavoring with ingredients. Presentation is an
important aspect of pastry and dessert presentation. The job is physically
demanding, requiring attention to plate desserts so that they look as
good as they taste.
 SAMPLES OF PASTRY PRODUCTS PRESENTATION

Apple Pie Fruit Tart

Cream Puff and Eclairs Butterfly Pastry

Tartlet
Lesson 2: OCCUPATIONAL HEALTH AND SAFETY

Occupational Health and safety is a cross-disciplinary area concerned with

protecting the safety, health and welfare engaged in work. The goal of all
occupational health and safety programs is to foster safe work environment.
It may also protect co-workers, family, members, employees, customers,
suppliers, nearby communities and other members of the public who are in the
workplace.

Occupational Health and safety signs or symbols in the Workplace

Safety Signs are the alert signs that help in indicating various hazards
ahead. The safety signs help in reducing accidents at the workplace. It is
providing information or instructions by placing required signboards.
Different types of hazards required different safety labels. Safety Signs
consist of words, messages and a pictorial symbol with different shapes, size
and colors. Each label color reflects specific meaning.

Sign Colors defined:

1. Blue Color - used to convey safety information.

2. Green Color – refers to the emergency exit location, first aids, and
other safety equipment.
3. Orange Color - an unsafe situation that could cause serious injury and
indicated by warning signs.
4. Red Color - reflects immediate hazardous situations that will cause
death or other serious injuries like Danger Signs and Fire symbol.
5. Yellow Color – is used to alert against unsafe practices, if not avoided,
may results in minor or moderate injuries like caution signs.
 HYGIENE AND SANITATION

Personal Hygiene are health practices and habits to stay physically healthy.
This means keeping oneself clean to avoid transfer of harmful bacteria
especially in food preparation.

Ways to achieve Personal Hygiene:

1. Regularly wash and cut your hair to keep a neat appearance.

2. Visit the dentist at least once a year. Though you are brushing your teeth
every day, your dentist will correct any dental problems you have.
3. Bathe every day before work or every night before you go to sleep. This will
help you cleanse and remove body odor.
4. Use deodorant or anti-perspirant daily if you tend to sweat heavily.
5. Scrub your hands with soap and water before you handle any food. Bes
sure to clean under fingernails where dirt and bacteria tend to accumulate.
6. Always trim your nails if you work in the food service. This will prevent the
spreading of germs to the food.
7. Keep hand sanitizer and facial tissues near your work desk.
8. Use a separate towel or cloth for drying dishes, wiping countertops and
wiping hands.
9. Avoid working food when you have an open cut, sore, boil, or infected
wound in your hands. Pus and other liquids secreted by the wounds contain
millions of harmful bacteria that can cause food poisoning.
10. Always wear disposable gloves when handling foods.
11. Avoid smoking while preparing or handling foods as ashes may drop into
the food.
12. Wear suitable clothes at work. Do not wear long sleeves when working with
food. Wear comfortable clean shoes. Be sure that aprons are always
clean.
 What I Can Do 1

Activity - Matching Type

Direction: Match column A with column B. Write the letter of the correct
answer in your activity notebook.

A B

_______ 1. Enhances flavor and palatability A. Consistency

_______ 2. It is how it feels in the mouth when B. Moistness

Eating
_______ 3. It is the form and shape of pastry G. Color of the product
Products after baking
_______ 4. Is the amount of moisture present I. Moisture content
Present in pastry products
_______ 5. Is the uniformity of grains and K. Appearance
Texture
_______6. It stimulates sense of sight and L. Plating
Enhances once appetite N. Consistency
 What I Can Do 2

Activity: Modified True or False

Direction: Write T if the statement is correct and if the statement is wrong,
change the underlined word to make the statement correct. Write your answer
on your activity notebook.

_____________ 1. Personal Hygiene means keeping oneself clean.

_____________ 2. Do not use separate towels for drying dishes, wiping

countertops, and wiping hands.

_____________ 3. Wear clothes with long sleeves when working with food.

_____________ 4. Keep hands out of food as much as possible. Otherwise,

wear disposable gloves.

_____________ 5. Keep hand sanitizer and facial tissues far from your work
desk.
 What I Can Do 3

Activity: Situational
Direction: Read and analyze the situation carefully. Answer the questions.
Write your answer in your activity notebook.

Your brother’s best friend, an expert chef from a fabulous restaurant will be
coming to your home on Sunday. You will bake a special pie to impress your
crush using your chosen flavor, design and the name of your special pie.
Applying what you have learned in Baking class, your brother who is an expert
in baking observing you the process and the style of plating and presenting
your finished pastry product. Using the rubric below will be the guide in rating
your performance and the product presentation.

Your output will be rated using this Rubric below.

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to
the given topic.
4 Done creatively and neatly enough with relevance to
the given topic.
3 Done creatively and neat enough but no relevance to
the given topic.
2 Done simply and neat enough but not so relevant to
the given topic.
1 Done poorly with erasures and irrelevant to the given
topic.
 What I Have Learned

POST-TEST

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

1. Which of the following refers to the form and shape of pastry products after
baking?
A. Appearance
B. Color of the product
C. Consistency
D. Moisture content

2. What Principles in decorating pastry best describe about uniformity in grains

and texture?
A. Appearance
B. Color of the product
C. Consistency
D. Moisture content

3. Which of the following statements describe the amount of moisture present

in pastry products that contribute in the moistness and softness of pastries ?
A. Appearance
B. Color of the product
C. Consistency
D. Moisture content

4. What Principles in decorating pastry best stimulates sense of sight and

enhanced once appetite?
A. Appearance
B. Color of the product
C. Consistency
D. Moisture content

5. Which of the following consists of words, or messages and a pictorial symbol

which reflects a specific meaning?
A. Hazard
B. Occupational Health and Safety
C. Risk
D. Safety signs
6. Which of the following color best represents a potentially unsafe situation
that could cause serious injury and indicated by warning signs?
A. Blue color
B. Green color
C. Orange color
D. Yellow color

7. Which of the sign colors indicates the emergency exit location, first aids and
other safety equipment?
A. Blue color
B. Green color
C. Orange color
D. Red color

8. Which is used to alert against unsafe practices, which if not avoided, results
in minor or moderate injuries like caution signs?
A. Blue color
B. Orange color
C. Red color
D. Yellow color

9. What color is used to convey safety information?

A. Blue color
B. Green color
C. Orange color
D. Yellow color

10. Which of the following sign color that reflects immediate hazardous
situation that will cause death or serious injuries like Danger signs and Fire
symbol?
A. Blue color
B. Green color
C. Orange color
D. Yellow color

11. What would be the reason why Pastry chef spend a lot of time to plate
desserts?
A. so that the product will look as good as they taste.
B. so that it will gives satisfactory results.
C. so that they look as good as confusing to the customers.
D. so that it will give different presentation on each plate.
12. Which of the following statements best describe in presenting and plating
desserts that a splash of color can bring desserts to life?
A. Be consistent
B. Color of the product
C. Combine texture
D. Garnish with care

13. In plating pastry, you must be consistent in your design and in serving size.
What is your opinion?
A. Agree
B. Disagree
C. Strongly agree
D. Strongly disagree

14. Which of the following shows that in plating, you must have a little fun by
employing tricks to add magic on your pastry presentation?
A. Be consistent
B. Consider the vessel
C. Contrast temperature
D. Let it be dramatic

15. Which of the following describes that adding different texture to the plate
can add excitement to the visual appeal of pastry?
A. Be consistent
B. Be creative with color
C. Combine texture
D. Compose your plate

.
 What I Have Learned
MULTIPLE CHOICE:
1. A
2. C
3. D
4. B
5. D
6. C
What I Know
7. B
8. D 1. D
9. A 2. B
10. D 3. C
11. A 4. A
12. B 5. B
13. C 6. D
14. D 7. A
15. C 8. C
9. D
10. D
What I Can Do 3
What I Can Do 2
Ratings may vary depending of the
output of the learners based on the Modified True or False:
rubrics above.
What I Can Do 1
1. T
2. USE Matching Type:
3. SHORT
1. B
4. T
2. A
5. NEAR
3. K
4. I
5. N
6. G
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

References

BOOKS:
Bread and Pastry Production (TVL Home Economics) DepEd Manual, Decorate and
Present Pastry Products. Pp. 109 – 110

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

Bread and Pastry Production (k TO 12 BEC TVL) DepEd Learning Module, Occupational
Health and Safety. Pp.62 -69

INTERNET SOURCES:

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

https://www.google.com/search?q=pies&sxsrf=ALeKk00tRt1NhRjGRuqm7lW8
oJ8_NzDVMA:1594980731327&source=lnms&tbm=isch&sa=X&ved=2ah
UKEwi55qefhtTqAhWcw4sBHfyRBZIQ_AUoAXoECBgQAw&biw=1366&bih

https://www.google.com/search?q=tart&tbm=isch&ved=2ahUKEwir3tyghtTq
AhVNUJQKHeTMBVkQ2-cCegQIABAA&o

https://www.google.com/search?q=cream+puff+and+eclair+plating&tbm=is
ch&ved=2ahUKEwj9lJuwh9TqAhVM7ZQKHZEMCI0Q2-cCegQIABAA

https://www.google.com/search?q=butterflies+and+bow+tie+pastries&tbm=i
sch&ved=2ahUKEwiUo5WDiNTqAhULCpQKHTKaBXMQ2-
cCegQIABAA&oq=butterflies+and+bo&gs_lcp=CgNpbWcQARgAMgII
For inquiries or feedback, please write or call:

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

Address: _Salvacion National High School, Agustin, Surigao del Sur

Contact Number: 09076935962
Email Address: leilanie.pontillo@Deped.gov.ph