KINDS OF GLAZES

KINDS OF ICING
KINDS OF FILLINGS
ACCOMPANIMENTS
, GARNISHES AND
DECORATIONS
FOR PASTRIES
GARNISHING
 GARNISHING

is a method of decorating food to make it

more appealing thus enhancing once
appetite.
It is an art that can easily learned with little
time, effort and money.
RULES FOR GARNISHING PASTRY
PRODUCTS
1.Garnishes should be edible.
2. Simplicity is beauty
3. A few small groups of garnish are often more
attractive than a continuous decorative scheme.
4. The colors should be harmonized
5. Avoid garnishes which are highly seasoned
6. Garnishes need not be expensive
7. The garnish should not clash with the whole
setting
 THESE ARE ITEMS WHICH ARE ADDED TO
GIVE
COMPLETENESS TO THE PRESENTATION

SYRUP
flavored simple syrup is used to moisten
some pastries. Flavorings may be extracts like
vanilla, liquors like rum
PASTRY CREAM

this mixture contains starch thickeners as well

as eggs, resulting in a much thicker and more
stable product. This can be used as filling for
any pastry and as pudding
 CUSTARDS

consist of milk, sugar, eggs, and flavorings.

If whole eggs are used as thickener it is
thicker in consistency. Can be used to fill
any pastry and as a dessert itself.
NUT GARNISH

these are dry fruits or seeds used

as decoration to any food.
SAMPLE OF PASTRY PRODUCT
PRESENTATIONS
CREAM PUFF AND ECLAIRS
FRUIT TART
FRUIT PIE
BOW TIE PASTRIES
STANDARDS AND PRINCIPLES TO BE FOLLOWED IN
DECORATING AND FINISHING PASTRY PRODUCTS
Color of the Product
Appearance

is about form and shape after baking

the product. Each piece or slice should
have the same size, shape and form.
Consistency

it is the uniformity of grains and texture

and how it feels in the mouth when eating
the product
 Moisture Content

this refers to the amount of moisture that is

present to the product.
Moistness also enhances flavor and
palatability.
 Performance Task (Individual Activity)

Choose from the given recipe and prepare any glaze,

icing and filling. Practice and enhance your skills on
decorating and presenting pastry by applying this to your
baked pastry products. Your performance will be rated
based on this rubric.
 Scoring Rubrics for Evaluation

Performance Criteria Perfect Score Student’s

Score
1. A filling and coating/icing for pastry product are prepared according to 25
standard recipes, enterprise standards and/or customer preferences

2. Pastry products are filled and decorated where required and 25

appropriate, in accordance with standards and customer preferences
25
3. Pastry items are finished according to desired product characteristics

4. Baked pastry products are presented according to established 25

standards and procedure