Technology and Livelihood Education

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11 Technology and Livelihood Education

Quarter 2, Wk. 3 - Module 5

Fill and Decorate Pastry Products

Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9/10 Alternative Delivery Mode Quarter 2, Wk.3 - Module 5: Fill and Decorate 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: [email protected]

9/10

Technology and Livelihood Education

Quarter 2, Wk. 3- Module 5 Fill and Decorate Pastry Products

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:

Fill and Decorate Pastry Products

What’s In ...... 1

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

What’s New………………………………………………………………………………2

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

What’s More ……………………………………………………………………………..6

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

What I Can Do ………………………………………………………………………….8

Summary ...... 9

Assessment: (Post-Test) ...... 10

Key to Answers ...... 11

References ...... 12

What This Module is About

This module is all about decorating and presenting pastry products. It provides information and activities on how to fill and decorate pastry products, finish pastry products and present baked pastry products according to established standards and procedures.

What I Need to Know

Learning Objectives

1. Fill and decorate pastry products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences.

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

Multiple Choice. Choose the correct answer and write the letter of your answer on your test notebook.

1. 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 2. Placing a filling such as fruit, meat and vegetables with the use of spoon. . a. Dusting b.Glazing c. Piping d. Spooning 3. An item or substance used as a decoration or embellishment accompanying a prepared food dish or drink a. Garnish b. Sauces c.Icing d. Cream 4. Often used to brush the top of the pastry to give a nice shine and makes it look more appealing. a. Glace Icing b.Chocolate Sauce c.Eggwash d.Whipped cream 5. Applied to many puff pastry items. The end result it has shine and is touch dry when cools to room temperature. a. Fondant Icing b. Cream c.Icing Sugar d. Eggwash

True or False Direction: Write T if the statement is true and F if it is false. Write your answer on your test notebook.

______1. Garnishes should be edible. ______2. Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty – never overworked or overdone ______3. A few small groups of garnish are not attractive. ______4.It’s ok for the colors to clash. Contracting Colors usually produce an artistic picture. ______5. Garnishes which are highly seasoned are best in taste

Lesson Fill and Decorate Pastry

1 Products

What I Need to Know

At the end of this Lesson you are expected to: 1. Identify different techniques in adding filling to pastry 2. Fill and decorate pastry products following the standards and procedures in decorating pastry products 3. Appreciate the importance of filling and decorating pastry products

What’s In Activity 1.1 Before we proceed, let’s first have a review of what you have learned on the previous topic by answering the following questions. 1. What are the different types and classifications of fillings, coatings/icing and glazes 2. Give 1 example of regular and special fillings and coating/icing, glazes and decorations

What’s New Activity 1.2 Arrange the following jumbled letters and described in your own words. The images below will serve as your guide.

S N F L I G I L E S A N G R I S H S I N G P O O N

https://www.pikrepo.com/fwmcf/bro wn-bread-with-filling

kmhttps://pxhere.com/en/photo/918 922

https://www.flickr.com/photos/mbcfoods/46876 683961

What Is It

Fillings, such as creams, jams and chocolates, are the key ingredients in many bakery products. They are incorporated into a variety of pastries and dessert to impart unique color, taste and texture. Garnishing is adding finish to pastry such icings, glazes, fruits, herbs, or vegetables to enhance the appearance of the product making more appealing and attractive.

How to Add Fillings to Pastries

1. Piping – 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. Pastry bags come in all sizes from very large for doing large for doing big jobs to extremely tiny ones for doing finely detailed work on cakes and cookies.

How to use a piping bag

a. Before filling the piping bag, be sure to place the piping tip down in the bottom of the piping bag first. If you’re using a new piping bag, snip off the tip of the piping bag and wiggle the tip into place. Be careful not to cut so much that the tip slips through! b. To fill the bag, hold the bag in the middle and fold the top half down over your hand to open it up. With a spoon or spatula, scoop the filling and place it the bottom of the piping bag. Scrape any excess filling off the spoon or spatula against the side of the bag before withdrawing it. Only fill the bag about 2/3 to 3/4 of the way up. 2 c. Twist the top of the bag once and gently “burp” the bag by adding a bit of pressure to eliminate any air bubbles that may have gotten trapped before piping. d. If working one-handed feels awkward to you, you can also place the unfilled bag into a tall drinking glass. Fold the top down around the drinking glass, and then use both hands to fill the bag.

https://www.bukalapak.com/p/rumah-tangga/dapur/peralatan-masak-lainnya/clzt39-jual-hot-promo-spuit-filling-pastry-choux-kue-sus-dan-donut-donat

2. Spreading – distributing cheeses, creams, butter, jellies and other condiment over a surface with butter knife or spatula. Croissants with chocolate ganache

https://delishably.com/baked-goods/How-to-Make-Danish-Pastries

3. Spooning - Placing a filling such as fruit, meat and vegetables with the use of spoon.

Whipped cream Meat Strawberry and Lemon Filling

https://sallysbakingaddiction.com/choux- https://www.wikihow.com/Make-Meat-Pies www.bonappetit.com › how-to › article › pie- pastry/ primer

Garnishing

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. This “decorative” item can add important flavor, texture, and functional elements to the plating of the dessert, and can enhance the enjoyment of the dish. Rules for Garnishing Pastry Product 1. Garnishes should be edible 2. Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty – never overworked or overdone 3. A few small groups of garnish are often more attractive than a countinous decorative scheme 4. Colors should be harmonized – never clash. Contracting Colors usually produce an artistic picture. Artificial coloring should be kept to the minimum

5. Garnishes which are highly seasoned are not good in taste 6. Garnishes need not be expensive 7. The setting should be viewed as a whole

Decorating pastries with coating, icing and decorations

1. Fondant Icing - is applied to many puff pastry items. It can be applied thick or very thinly. The end result should be that it has shine and is touch dry when it cools to room temperature. This is achieved by correct tempering

2. Glazes – a term used to describe a covering that highlight a product to catch the eye of the consumer and entice them to consume the product. Glace icing can be both poured and drizzled into pastry products. It is very easy to make as you just mix icing sugar and water and because of this you can choose what consistency you want. Also you can use food coloring to change the color of the icing to make it more colorful.

3. Icing sugar – icing sugar sifted over baked pastries after they have been removed from the oven can be used as glaze. Icing sugar applied before baking will caramelize in the baking temperature and leave an appealing shine to the cooled product.

4. Cream Poured – can be poured on top. The white color means it contrast well with most color and the pouring effect gives a nice finish Whipped – to give a ripple effect Drizzled – can be used in decorating to have a nice finish.

5. Chocolate - Too thick a chocolate garnish can overpower the dessert, so it must be delicate. In all cases, chocolate must be correctly tempered, which will ensure a crisp texture and proper sheen. Some garnishes that can be prepared are chocolate curls, fans, and cigarettes, formed by spreading a thin layer of tempered chocolate onto a marble slab and then shaping once partially set.

6. Sprinkles - They can be found in a variety of color which means you can find the best one for the dish

7. Fresh fruits, herbs and vegetables - Choose fruit that is in season. Use small fruits if possible such as raspberries, blackberries, strawberries, kiwis, figs, plums and blueberries. Leave the skin when it is edible and adds to the appearance. While small berries should be left whole, larger fruit should be cut into small pieces or thin slices to make it look more appealing.

What’s More

Activity 1.3

Here are different samples of filled and decorated pastries. Write your observations in each picture by filling up the table below.

a. Cream Puff with Chocolate b. Chocolate Almond Profiteroles

https://commons.wikimedia.org/wiki/File:Profiterole_by_Swanksalot.jpg https://pixabay.com/photos/search/profiteroles/

c. Fruit Tart d. Lemon Meringue Tart

https://www.ashbournefoods.com/blog/recipe-ideas/picnic- https://www.flickr.com/photos/decor8/8707301752 pastrysummer-fruit-tartlets/

Filling used Method of Applying Decorations and Filling Garnishes Used a.Blueberry Cream puff b. Chocolate Almond Profiteroles c. Fruit Tart d. Lemon Meringue Tart

What I Have Learned

Self Check 1.1

A. Identify what is referred in each item.

______1. 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. ______2. A term used to describe a covering that highlight a product to catch the eye of the consumer and entice them to consume the product. ______3. An item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. ______4. Placing a filling such as fruit, meat and vegetables with the use of spoon. ______5. Distributing cheeses, creams, butter, jellies and other condiment over a surface with butter knife or spatula.

B. Enumerate 7 rules for garnishing pastry product. C. Give 3 garnishes used in decorating pastry products.

What I Can Do

Activity 1.4 Enhance your skills and knowledge in filling and decorating pastries with the following activities: 1. Video presentations Cream Puffs with Custard Filling Recipe (Crispy Choux Créme with Pastry Cream) | Cooking with Dog https://www.youtube.com/watch?v=kYHGO4rvelo How to Make Beef Turnovers | Beef Puff Pastries https://www.youtube.com/watch?v=-JSYbBPLLsY Italian Cream Filled Cannoncini (Horn) by Cooking with Manuela https://www.youtube.com/watch?v=SdT6lHFyr3g

b. Visiting cakes shops, bakeshops or snack house  Try visiting cakes shops, bakeshops or snack house and observe how the pastries were decorated. Take a photo of it and submit it to your teacher.

Summary

In filling and decorating pastry products, the following must be remembered:

 Fillings, such as creams, jams and chocolates, are the key ingredients in many bakery products. They are incorporated into a variety of pastries and dessert to impart unique color, taste and texture.  Garnishing is adding finish to pastry such icings, glazes, fruits, herbs, or vegetables to enhance the appearance of the product making more appealing and attractive.  Different ways to add fillings are piping, spreading and spooning  Pastries can be decorated with fondant icing, glazes, icing sugar, creams, chocolate, sprinkles and fresh fruits  A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.  Garnishes should be edible  Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty – never overworked or overdone

Assessment: (Post-Test)

Multiple Choice. Choose the correct answer and write the letter of your answer on your test notebook.

1. 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. b. Crimping b. Piping c. Dusting d. Glazing 2. Placing a filling such as fruit, meat and vegetables with the use of spoon. . b. Dusting b.Glazing c. Piping d. Spooning 3. An item or substance used as a decoration or embellishment accompanying a prepared food dish or drink b. Garnish b. Sauces c.Icing d. Cream

4. Often used to brush the top of the pastry to give a nice shine and makes it look more appealing. b. Glace Icing b.Chocolate Sauce c.Eggwash d.Whipped cream 5. Applied to many puff pastry items. The end result it has shine and is touch dry when cools to room temperature. b. Fondant Icing b. Cream c.Icing Sugar d. Eggwash

True or False Direction: Write T if the statement is true and F if it is false. Write your answer on your test notebook.

Key to Answers

Pre-Assesment 1. B 2. D 3. A 4. C 5. A 6. T 7. T 8. F 9. F 10.F

Self Check 1.1 A. 1.Piping 2. Glazing 3. Garnish 4.Spreading

B. 1. Garnishes should be edible 2. Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty – never overworked or overdone 3. A few small groups of garnish are often more attractive than a countinous decorative scheme 4. Colors should be harmonized – never clash. Contracting Colors usually produce an artistic picture. Artificial coloring should be kept to the minimum 5. Garnishes which are highly seasoned are not good in taste 6. Garnishes need not be expensive 7. The setting should be viewed as a whole

C. Fondant Icing, Glazes, Icing Sugar, Cream, Chocolate, Sprinkles, Fresh fruits and Herbs

References

 Bread and Pastry –Technical Vocational Livelihood Track Manual First Edition 2016  https://www.academia.edu/10040757/CBLM_- _BPP_Prepare_and_Produce_PAstry_Products_  https://sallysbakingaddiction.com/choux-pastry/  https://simplyafoodblog.wordpress.com/2012/05/20/my-croissant-chronicle-part-3- and-the-journey-continue-my-collection-of-danish-pastries-fillings-and-shaping/

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]