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Technology and Livelihood Education

Quarter 2, Wk.4 - Module 7

Prepare and Produce Pastry Product

Department of Education ● Republic of the Philippines

11

9/10

Technology and Livelihood Education- Grade 9/10

Alternative Delivery Mode Quarter 2, Wk.3 - Module 7: Prepare and Produce Pastry Products

First Edition, 2020

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Published by the Department of Education – Division of Cagayan de Oro

Schools Division Superintendent: Roy Angelo E. Gazo, PhD.,CESO V

Development Team of the Module

Writer: Jackielyn M. Enerio

Content and Language Evaluators: ___________________________

Reviewers: Ma. Corazon P. Ypil

Illustrator/Layout Artist: Sanny O. Delfin

Management Team

Chairperson: Roy Angelo E. Gazo, PhD, CESO V

Schools Division Superintendent

Co-Chairpersons: Nimfa R. Lago, MSPh, PhD, CESE

Assistant Schools Division Superintendent

Members: Henry B. Abueva OIC-CID Chief

Blair D. Castillon, PhD., EPS-EPP/TLE

Sherlita L. Daguisonan, LRMS Manager

Meriam S. Otarra, PDO II

Charlotte D. Quidlat, Librarian II

Printed in the Philippines by

Department of Education – Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City

Telefax: (063)221-6069

E-mail Address: iligan.city@deped.gov.ph

Technology and

Livelihood

Education

Quarter 2, Wk.3- Module 7

Decorate and Present Pastry Product

This instructional material was collaboratively developed and reviewed

by select teachers, school heads, and Education Program Supervisor in

EPP/TLE of the Department of Education - Division of Iligan City. We

encourage teachers and other education stakeholders to email their

feedback, comments, and recommendations to the Department of Education-

Iligan City Division at iligan.city@deped.gov.ph or Telefax: (063)221-

6069.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

9/10

Table of Contents

What This Module is About ................................................................................................ i What I Need to Know .......................................................................................................... i How to Learn from this Module ........................................................................................ ii Icons of this Module ........................................................................................................... ii What I Know ........................................................................................................................................... .iii

Lesson 1:

Presenting Baked Products

What I Need to Know.................................................................................................. 1

What’s In ........................................................................................................................ 1

What’s New………………………………………………………………………………1

What Is It ………………………………………………………………………………...2

What’s More …………………………………………………………………………….5

What I Have Learned …………………………………………………………...7

What I Can Do ………………………………………………………………………….7

Summary ........................................................................................................... .7 Assessment: (Post-Test) ................................................................................. 8 Key to Answers ................................................................................................. 9 References ........................................................................................................ 10

What This Module is About

This module provides varied and relevant information and activities to develop

knowledge and skills in presenting pastry products according to desired product

characteristics. Different activities where created to assess the level of knowledge

and skills that you are expected to demonstrate after going through this learning

material.

What I Need to Know

Learning Objectives

1. Present baked pastry products according to established standards

and procedures

i

How to Learn from this Module

To achieve the objectives cited above, you are to do the following:

• Take your time reading the lessons carefully.

• Follow the directions and/or instructions in the activities and exercises diligently.

• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the

module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,

meant specifically to gauge prior related

Knowledge

What’s In This part connects previous lesson with that

of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented

to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-

standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to

master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and

applied into real-life concerns and situations.

What I Know: Pre-Assesment

TRUE OR FALSE: Write T if the Statement id true and F if the statement is false

_________1. A pastry chef can make superior plated desserts without having

mastered basic skills and techniques.

_________2. A plated dessert is an arrangement of one or more components. For

most desserts, all the components are prepared well in advance.

_________3. When plating desserts, the choice of plate is critical to the final

presentation.

_________4. . Food should be contained within the rim of the plate. It should be

crowded in the center.

_________5. When creating a pastry display, it is important to give some thought to

your design as you choose the pastries to be prepared.

1

Lesson

Presenting Baked products

1

What I Need to Know

At the end of this Lesson you are expected to do the following:

1. Identify different plating techniques

2. Plate and present baked pastry products according to established

standards and procedures.

3. Appreciate the importance of plating and presenting baked pastry

products

What’s In Activity 1.1

Make sure to answer and describe first the following before proceeding

in this module

a. Dusting

b. Crimping

c. Eggwash

d. Lattice

In finishing pies and pastry, what are the requirements for color, flavor, texture

and finish?

What’s New Activity 1.2

Look and compare the two groups of pictures below. Can you see some

difference? Which group is more attractive?

2

https://pxhere.com/en/photo/528346 https://aavluxurytravel.com/tag/culture/

Group A

Group B

What Is It

There are two stages to the art of the baker or pastry chef: first, making and

baking all the doughs, batters, fillings, creams, and sauces (with the correct

techniques); and second, assembling these components into finished desserts and

pastries. The same principle is applied to plating dessert presentations. A plated

dessert is an arrangement of one or more components. For most desserts, all the

components are prepared well in advance. A plated dessert itself, however, is

assembled à la minute (at the last minute). All the components needed—including

mousses, meringues, ice creams and sorbets, cookies, dough, cake layers, pastry

cream, and dessert sauces—are used to make a presentation that is more than the

sum of its parts.

https://www.needpix.com/photo/download/1050/croissant-danish-pastry-pastries-puff-

pastry-sweet-free-pictures-free-photos-free-images-royalty-free

https://www.pikist.com/free-photo-ikvda

3

Essentials of Pastry Presentation

Good basic baking and pastry skills.

A pastry chef cannot make superior plated desserts without having mastered

basic skills and techniques. Individual components must be properly prepared. If puff

pastry doesn’t rise evenly and well because the chef hasn’t mastered correct rolling-

in techniques, if cake layers have poor texture because of incorrect mixing methods,

if a slice of cake is poorly cut, if sauces have poor texture, or if whipped cream is

over whipped and curdled, then no fancy plate design will correct those faults.

Professional work habits.

Plating attractive and appealing desserts is partly a matter of being neat and

careful and using common sense. Professionals take pride in their work and in the

food they serve. Pride in workmanship means that chefs care about the quality of

their work, and do not serve a dessert they aren’t proud of.

Beyond being neat, effective dessert presentation depends on a thorough

understanding of the techniques involving balance of colors, shapes, textures, and

flavors, and learning how to arrange the dessert, garnish, and sauce on a plate to

achieve this balance.

Flavor

“Too much presentation and not enough flavor.” That is an often-expressed

opinion of some of the complicated towering constructions that were common on

dessert plates not long ago. It is true that you can be more structural with dessert

presentations than with hot food. It is also true, as the saying goes that “the eye eats

first.” But it is important to remember that food is still food. After the customers have

dismantled the structure on the plate and finished eating the dessert, it is the flavor—

or lack of it—they will remember. The presentation should enhance the flavor

experience, not cover up a lack of flavor

Simplicity and Complexity

Offering the best and freshest flavors on the plate frequently means knowing

when to stop. It is often harder to leave a presentation alone than to keep adding to

it. One pastry expert has written that a good chef can take a great peach and make

something original and inventive out of it, but a great chef will know when to let the

peach speak for itself. When you are using the best ingredients, often a simple

presentation is the best, and the more complexity you add, the more it distracts from

the flavors.

4

Plating and Presenting tips and techniques

There are many factors and techniques to consider in food plating that affect the

overall appearance of a dessert. Applying one of the tips may enhance presentation.

1. The plate – when plating desserts, the choice of plate is critical to the final

presentation. Remember, the plate is the frame of the presentation. There are many

sizes, shapes, and colors available. Choosing the right size of plate is important

because food should not be crowded onto the plate.

2. Color - always consider color as an important part of plate presentation. Always try

to have a variety of colors on the plate.

Green is fresh and cool, and can be soothing.

Red is passion and excitement.

Black is sophisticated and elegant.

Blue is a natural appetite suppressant, since it can make food look

unappetizing.

3. Texture - texture is critical to food presentation, as well as enjoyment. Contrasting

hard and soft, smooth and coarse, adds visual interest to your food, and it will

enhance your customers' enjoyment to the food.

4. Shapes - can be varied in many ways, such as by using different shapes of molds

for molded desserts, different cutters for cakes and similar items, and a variety of

stencils for tuile garnishes. In addition, plates in various shapes can enhance the

overall presentation of your desserts.

4. Keep things clean - Remember that neatness counts. Food should be contained

within the rim of the plate, yet it should not be crowded in the center. Take a look at

the plate and ask yourself if it is pleasing to the eye. It should not look sloppy and

dirty.

5. Garnish to Impress Garnishes and decorations can enhance your plate

presentation. Choose garnishes that are appropriate to the ingredients.

Displaying Pastry

When creating a pastry display, it is important to give some thought to your

design as you choose the pastries to be prepared.

5

Consider contrast of color, texture, flavor, and shape.

Secondly, plan your arrangement before you start to place the items on the

trays or mirrors to avoid moving them, which mars both the item and the

display surface.

Start to arrange the items as close as possible to serving time. U.S.Public

Health Service guidelines require that highly perishable foodstuffs, are not

kept at a temperature above 45°F (6°C) or below 140°F (60°C) for more than

4 hours.Two hours is about the maximum time for most pastries that are filled

with whipped cream or custard, before they start to deteriorate in quality. If

your buffet service is longer than two hours, you should plan to replenish the

pastries during service.

The pastries should be displayed in rows, one type per row, evenly spaced,

on a clean mirror or tray. Cut slices look best displayed in an angled row

rather than parallel to one another.

If you are creating a buffet for a small number of guests but must use a large

table (in other words, the table might hold three mirrors but you need to put

out pastries for only two), it looks better to use more trays and space the

pastries farther apart on each one than to have a lot of empty tablecloth

showing.

If the guests will be helping themselves, it is a good idea to place the pastries

in small paper cups.

What’s More

Activity 1.3

By carefully designing a plate arrangement, you can adapt different plating

styles suitable to the needs of every guest

and customers.

Let’s look at the examples below of

how the same item can be presented in

different styles. You can start by copying

them first until you can come up with your

own style.

Version 1

6

Version 2

Version 3

Version 4

7

What I Have Learned

Self Check 1.1

Answer the question and write it in your TLE activity notebook.

1. What are the three essentials of pastry presentation? Discuss each

2. What is the importance of flavor in presenting pastry?

3. Give 5 techniques and tips that can be used in plating.

4. What are the things to be considered in displaying pastry in a buffet?

What I Can Do

Activity 1.4

Show your knowledge and skills in plating pastries by demonstrating it to your

classmates, friends or family. Take a photo or video of your activity and submit it to

your teacher.

Summary In presenting pastry products, the following must be remembered:

There are two stages to the art of the baker or pastry chef: first, making and

baking all the doughs, batters, fillings, creams, and sauces (with the correct techniques); and second, assembling these components into finished desserts and pastries.

A pastry chef cannot make superior plated desserts without having mastered basic skills and techniques.

Plating attractive and appealing desserts is partly a matter of being neat and careful and using common sense.

There are many factors and techniques to consider in food plating that affect the overall appearance of a dessert. Applying one of the tips may enhance presentation.

8

Assessment: (Post-Test)

TRUE OR FALSE: Write T if the Statement id true and F if the statement is false

_________1. A pastry chef can make superior plated desserts without having

mastered basic skills and techniques.

_________2. A plated dessert is an arrangement of one or more components. For

most desserts, all the components are prepared well in advance.

_________3. When plating desserts, the choice of plate is critical to the final

presentation.

_________4. . Food should be contained within the rim of the plate. It should be

crowded in the center.

_________5. When creating a pastry display, it is important to give some thought to

your design as you choose the pastries to be prepared.

9

Key to Answers

Pre-Assesment

1. F

2. T

3. T

4. F

5. T

Self Check 1.1

1. Good basic baking and pastry skills.

Professional work habits.

Flavor

Simplicity and Complexity

2. After the customers have dismantled the structure on the plate and finished

eating the dessert, it is the flavor—or lack of it—they will remember. The

presentation should enhance the flavor experience, not cover up a lack of

flavor

3. The plate

Color

Texture

Shapes

Keep things clean

Garnish to Impress

4. thought to your design as you choose the pastries to be prepared.

contrast of color, texture, flavor, and shape.

arrangement

guests

10

References

Bread and Pastry –Technical Vocational Livelihood Track Manual First

Edition 2016

Friberg B, Friberg AK (2002). Displaying Pastry. New York, NY: John Wiley &

Sons,Inc.

Gisslen, W. (2013). Dessert Presentation. New Jersey, NJ: John Wiley &

Sons, Inc.

For inquiries and feedback, please write or call:

DepEd Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City Telefax: (063)221-6069 E-mail Address: iligan.city@deped.gov.ph