Technology and Livelihood Education Quarter 2, Wk.2

9/10

NOT

Technology and 11 Livelihood Education

Quarter 2, Wk.2 - Module 4

Prepare a Variety of Fillings and Coating/icing/Glazes and Decorations for Pastry Products According to Standard Recipes, Enterprises Standards and/or Costumer Preferences

https://weebirdiecafe.wordpress.com/2014/05/3 https://www.needpix.com/photo/276795/min https://www.publicdomainpictures.net/en/ 0/choux-a-la-creme-cream-puff/ itartas-custard-tangerine-pastry-sweetened- viewimage.php?image=268297&picture= dough-fruit-syrup-sweet-snacks-custard donuts

https://www.needpix.com/photo/276795/min https://www.needpix.com/photo/276795/ itartas-custard-tangerine-pastry-sweetened- minitartas-custard-tangerine-pastry- dough-fruit-syrup-sweet-snacks-custard sweetened-dough-fruit-syrup-sweet- snacks-custard https://www.flickr.com/photos/94801434@N00/ 5134246283 https://www.flickr.com/photos/avlxyz/321263 https://www.wallpaperflare.com/strawberr 8690 y-and-chocolate-pie-with-whip-cream-on- top-strawberries-wallpaper-zwvpa

https://www.needpix.com/photo/276795/minitar tas-custard-tangerine-pastry-sweetened- https://www.needpix.com/photo/276795/mini dough-fruit-syrup-sweet-snacks-custard tartas-custard-tangerine-pastry-sweetened- https://www.needpix.com/photo/276795/ dough-fruit-syrup-sweet-snacks-custard minitartas-custard-tangerine-pastry- sweetened-dough-fruit-syrup-sweet- snacks-custard

Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9/10 Alternative Delivery Mode Quarter 2, Wk.2 - Module 4: Prepare a Variety of Fillings and Coating/icing/Glazes and Decorations 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 royalty.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this book 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.

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: Leo Ann S. Garma Content and Language Evaluators: ______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: [email protected]

9/10

Technology and Livelihood Education

Quarter 2, Wk.2 - Module 4 Prepare a Variety of Fillings and Coating/icing/Glazes and Decorations for Pastry Products According to Standard Recipes, Enterprises Standards and/or Costumer Preferences

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 [email protected] or Telefax: (063)221-6069.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

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: Types and Classifications of Fillings, Coating/Icing, Glazes and Decorations

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

What’s New ...... 1

What Is It ...... 2

What’s More ...... 5

What I Have Learned ...... 6

What I Can Do ...... 7

Summary ...... 8

Assessment: (Post-Test) ...... 8

Key to Answers ...... 9

References ...... 10

What This Module is About

This module will give you knowledge and skills required in decorating and presenting pastry products according to standard recipes, enterprise standards or customer preferences.

What I Need to Know

At the end of 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

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-Assessment Direction: Read and understand the questions below. Choose the letter of the correct answer and write it in your notebook. 1. Which of the following is a creamy delicate sweet filling and frosting used to form soft decorations? a. Meringue c. Custard b. Whipped Cream d. Pastry Cream

2. The following are samples of pastry product presentation, except ______. a. Cookies and cream c. Tartlet b. Peach Cream Pie d. Cream Puff and Eclairs

3. An icing made of sugar, egg whites, water and cream of tartar. a. Ganache c. Fondant b. Buttercream d. Boiled icing

4. What type of filling is made from sugar, crushed fruits and fruit juices? a. Lemon glaze c. Yogurt b. Jam and jellies d. gelatin

5. Which of the following is not a rule in garnishing pastry products? a. Garnishes should be edible b. It should be simple and natural c. Highly seasoned garnishes are in good taste d. Color should be harmonized-never clash

6. A coating applied to food or pastries to make it shiny and glossy. a. Glaze b. Icing c. Frosting d. Filling

7. An edible mixture used to fill pastries and make it tasty. a. Glaze b. Icing c. Frosting d. Filling

8. It is used to cover or decorate baked goods such as cakes and pastries. a. Glaze b. Icing c. Frosting d. Filling 9. Is to squeeze a pastry bag in order to force frosting or other paste like mixture through the tip of the bag for the purpose of filling or decorating. a. Crimping b. Piping c. Dusting d. Glazing

10. Placing a filling such as fruit, meat and vegetables with the use of spoon. . a. Dusting b. Glazing c. Piping d. Spooning

Lesson Types and Classification of Fillings,

Frostings/Icing, Glazes and Decorations of Pastry Products

What I Need to Know

At the end of the lesson, as a learner I am expected to:

1. Identify different types of fillings, frosting/icing, glazes and decorations of pastry products 2. Demonstrate how to prepare fillings, coating/icing, and glazes of pastry products

What’s New Activity 1 Below are pictures with jumbled letters. Arrange the jumbled letters to form a word that describe what is in the picture that makes it appealing and delicious. Write your answer on separate paper.

GIMUEREN- ______

https://www.flickr.com/photos/94801434 @N00/5134246283

2. https://www.needpix.com/photo/276795/ minitartas-custard-tangerine-pastry- sweetened-dough-fruit-syrup-sweet- snacks-custard TURCSDA-______

https://www.needpix.com/photo/225776/flaky- pastry-puff-paste-puff-pastry-tart-snack-food- baked-cheese-free-photos

3. https://www.needpix.com/photo/276795/ minitartas-custard-tangerine-pastry- sweetened-dough-fruit-syrup-sweet- snacks-custard ZLEGSA-______

https://www.publicdomainpictures.net/en/viewimage.php?image=268297&picture=donuts

1 https://www.needpix.com/photo/276795/minit artas-custard-tangerine-pastry-sweetened- dough-fruit-syrup-sweet-snacks-custard

What Is It

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

Frosting or icing, fillings and glazes are typically a sweet, sugar-based soft mixture used to fill, coat, add flavor, and improve the appearance and texture. They are used on baked recipes such as cakes, cupcakes, cookies and pastries, when decorating from simple to elaborate.

FROSTING/ICING

Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk that is often enriched with ingredients like butter, egg whites, cream cheese, or flavourings. It is used to cover or decorate baked goods, such as cakes, cookies or pastries.

Royal Icing

Ingredients 4 egg whites 4 cups sifted confectioners' sugar 1 teaspoon lemon extract

Procedure Beat egg whites in clean, large bowl with mixer at high speed until foamy. Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during handling.

Buttercream: Ingredients ½ cup unsalted butter, softened 1 ½ teaspoons vanilla extract 2 cups confectioners' sugar, sifted 2 tablespoons milk 3 drops food coloring, or as needed (optional)

Procedure: 1. Cream butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached. 3. Remove saucepan from the heat and add the glycerin and glucose syrup. Stir until combined well, then add vanilla essence. 4. Pour the gelatin mixture into the well in the icing sugar. 5. Mix until all of the icing sugar is combined with the mixture. Knead the icing until it is well combined and smooth.

Boiled Icing

Ingredients 2 cup sugar 1/3 cup water ¼ tsp. cream of tartar 1 tbsp. corn syrup(optional) 4 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 eggs whites gradually. 5. Continue beating until mixture becomes stiff and fluffy.

Glazes

A shiny coating such as syrup, applied to a food. Glaze can be poured, drizzled or brushed on with a pastry brush on the outside of pastries or cookies. It makes food shiny and glossy by coating. Once applied, the glaze sets up very quickly, so you only have a small window of time in which to use it.

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. Make about ¾ cup.

Brown Sugar Glaze

Heat 6 tablespoon unsalted butter and ½ cup packed light brown sugar in a saucepan over medium heat, stirring until sugar has dissolved. Add 2 tablespoon of heavy cream, 1 teaspoon vanilla extract and ½ teaspoon salt then bring to a boil. Remove from heat, and then let it cool until thickened. This makes about 1 cup.

Lemon Glaze

Whisk together 2 cups confectioner’s sugar with 2 teaspoons finely grated lemon zest and ¼ cup lemon juice until smooth. This makes about 1 cup.

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 it stand for 2 minutes. Add 2 tablespoon unsalted butter, and mix until smooth. Stirring occasionally until slightly thickened. Make 1 cup.

FILLING

An edible mixture used to fill pastries, sandwiches and cakes. A quality, attractive and tasty filling will in the end determine the final quality of the pastries.

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

Description How made Best Used for Storage Jams and Jellies Made from crushed fruits Used as a filling Refrigerate after Fruit sweet spread and fruit juices with sugar. alone or in opening. It is not Can purchase ready- combination with perishable if used made: stir it to soften, or other fillings such as a filling. heat with a small amount as buttercream of liquid if it is too thick, and strain to remove seeds. Meringue It is made from beating Used for covering Does not need Pure white fluffy egg whites with sugar. pies and can be refrigeration. beaten egg whites piped. It becomes sticky when refrigerated. Custard A cooked filling made of Used as pie fillings Must remain (Pastry Cream) starch, milk, sugar, eggs refrigerated. and flavoring Simple Sugar Made from sugar and Syrup is popular in Keep excess Syrup water, and cooked. Can presenting cream refrigerated be flavored which should puff an éclair, it complement the flavors of taste fresh and pastry. moisten the pastry. Whipped Cream Whipping cream beaten Can be used as a Must remain Creamy, delicate with sugar. Can be filling and frosting. refrigerated. sweetness. flavored. Stabilized for Can be piped to Perishable. longer life with gelatin. form soft decorations. /Tints in pastel colors.

What’s More

Activity 2 Connect Me!!! Direction: Match Column A with column B. Write your answer on your activity notebook.

Column A Column B 1. Glaze a. A creamy delicate sweet filling and frosting used to form soft decorations. 2. Whipped Cream b. A mixture of sugar and water used to moisten pastries. 3. Meringue c. A cooked filling made of starch, milk, egg and sugar. 4. Jam and Jellies d. A sweet filling made from fruits and fruit juices. 5. Filling e. 6. Chocolate Glaze f. A mixture of egg whites and confectioner’s sugar. 7. Icing g. A coating applied to food or pastries to make it shiny and glossy. 8. Sugar Syrup h. A filling made with heavy cream, chocolate and butter. 9. Royal Icing i. A pure white fluffy beaten egg whites used for covering pies. 10. Custard j. It is used to cover or decorate baked goods such as cakes and pastries. k. A mixture used to fill pastries and make it tasty.

Activity 3 Arrange Me!!! Arrange the following steps in making Boiled Icing. Use A for the first step, B for the second step and so on. Write your answer on your test notebook.

______1. Bring to boil over low fire until it forms into a threadlike consistency. ______2. Combine together sugar, water and corn syrup ______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. Fills and frost a layer cake using boiled icing. ______6. Continue beating until mixture becomes stiff and fluffy.

What I Have Learned

Direction: Answer the following questions on your TLE Activity Notebook.

1. What are the different types of: a. Icing; b. filling; and c. Glaze? 2. Why are they important in decorating and presenting pastry products?

What I Can Do Performance Task

Demonstrate how to make Boiled Icing. Follow the given recipe and procedure/how they are made. Prepare all the needed materials and ingredients. Perform actual preparation then evaluate your output and performance using the rubric below.

CRITERIA FOR CHECKING THE LEVEL OF PERFORMANCE PERFORMANCE LEVELS 4 - Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situation. 3 – Proficient. Can perform the skill satisfactorily without assistance or supervision. 2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform part of this skill satisfactorily, but requires considerable assistance and/or supervision.

Dimension Performance Level Excellent Very Satisfactory Needs Points (4pts) Satisfactory (2pts) Improvement Earned (3pts) (1pts) Use of tools and equipment Application of procedures Safety work habits Completeness of task Time management

Summary

The use of different types of icing, filling, glazes and garnishes in decorating, finishing and presenting pastry products provides a feast for the eyes as well as for the mouth. It stimulates ones appetite and enhances the presentation of different pastry products.

Assessment: (Post-Test)

Direction: Read and understand the questions below. Choose the letter of the correct answer and write it in your notebook.

1. Which of the following is a creamy delicate sweet filling and frosting used to form soft decorations? a. Meringue c. Custard b. Whipped Cream d. Pastry Cream

2. The following are samples of pastry product presentation, except ______. a. Cookies and cream c. Tartlet b. Peach Cream Pie d. Cream Puff and Eclairs

3. An icing made of sugar, egg whites, water and cream of tartar. a. Ganache c. Fondant b. Buttercream d. Boiled icing

4. What type of filling is made from sugar, crushed fruits and fruit juices? a. Lemon glaze c. Yogurt b. Jam and jellies d. gelatin

6. A coating applied to food or pastries to make it shiny and glossy. a. Glaze b. Icing c. Frosting d. Filling

7. An edible mixture used to fill pastries and make it tasty. a. Glaze b. Icing c. Frosting d. Filling

8. It is used to cover or decorate baked goods such as cakes and pastries. a. Glaze b. Icing c. Custard d. Filling

9. Is to squeeze a pastry bag in order to force frosting or other paste like mixture through the tip of the bag for the purpose of filling or decorating. a. Crimping b. Piping c. Dusting d. Glazing

10. Placing a filling such as fruit, meat and vegetables with the use of spoon. a. Dusting b. Glazing c. Piping d. Spooning

Key to Answers

Pre-test and Post test

1. b 2. a 3. d 4. b 5. c 6. a 7. d 8. b 9. b 10. d

Activity 1

1. MERINGUE 2. CUSTARD 3. GLAZES

Activity 2 Activity 3 1. G 1. B 2. A 2. A 3. I 3. C 4. D 4. D 5. K 5. F 6. H 6. E 7. j 8. b 9. f 10. c 8

References

de Heer, Piet. “Biscuit Blog.” Biscuit Blog (blog). Piet de Heer, January 19, 2018. https://www.biscuitpeople.com/magazine/post/icing.

“Icing (Food).” Wikipedia. Wikimedia Foundation, November 24, 2019. https://en.wikipedia.org/wiki/Icing_(food).

Kong, Aniceta S, Cristeta M Arcos, Anecita P Domo, and Maila A Dogelio. Bread and Pastry Production Manual. Pasig City, Philippines: Department of Education, 2016.

Phillips, Sarah. “ CraftyBaking.” CraftyBaking (blog). Sarah Phillips, 2000. https://www.craftybaking.com/learn/baked-goods/frosting-icing-etc/types.

Phillips, Sarah. “CraftyBaking.” CraftyBaking (blog). Sarah Phillips, 2000. https://www.craftybaking.com/learn/baked-goods/frosting-icing-etc.

https://www.allrecipes.com/recipe/174347/quick-and-almost-professional- buttercream-icing/ https://www.allrecipes.com/recipe/10197/royal-icing-i/ https://www.bestrecipes.com.au/recipes/fondant-icing-recipe/pvjsxuhk

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: [email protected]