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Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester, Quarter 1
Module 9: Prepare and Produce Pastry Products
LO 2 - Decorate and present pastry products
LO 3 - Store pastry products
Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester Quarter 1 - Module 9: Prepare and Produce Pastry Products
LO 2 - Decorate and present pastry products
LO 3 - Store pastry products

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 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.

Regional Director: GILBERT T. SADSAD

Assistant Regional Director: JESSIE L. AMIN

Development Team of the Module

Authors: JUANA MYLA T. BUENDIA - Teacher II (Cabugao Integrated School)
Editors: RACHEL ANNE D. BELANGEL - Teacher II (Calatagan HS)
JEAN I. ONG - Teacher II (Buyo Integrated School)
Reviewers: CHRISTIE L. ALVAREZ - Education Program Supervisor II
EPP/TLE/TVL Region V
AMELIA B. CABRERA – Education Program Supervisor I
SDO Catanduanes
AILEEN A. TABILOG - Assistant Principal II
(San Miguel Rural Development High School - Mabato Annex)
ALLAN M. BENOYO – Master Teacher I (San Andres Vocational School)
Layout: JEAN I. ONG - Teacher II (Buyo Integrated School)
Welcome Message
Greetings! You are about to learn Bread and Pastry Production (BPP)
specialization of Technical-Vocational-Livelihood Track.
We are providing you with self-learning modules that will guide you in acquiring the
relevant knowledge, skills, and attitude needed to perform the tasks in the Bread and
Pastry Production specialization at your own pace and time. The lessons are divided
based on the five core competencies of BPP, namely: Core 1 - Prepare and Produce
Bakery Products, Core 2 – Prepare and Produce Pastry Products, Core 3 – Prepare and
Present Gateaux, Tortes and Cakes, Core 4 – Prepare and Display Petits Fours, and Core
5 – Present Desserts. These core lessons are sectioned into smaller topics that can be
finished in a week’s time.
You need to go through all the parts of the module to ensure that you will be
equipped with the necessary information and skills for achieving the competencies in BPP.
Here are the different parts of the BPP module:

Starter Brief introduction of the topic

The competencies that you need to achieve at the

My Goals
end of the module

Pre-Test The skills and knowledge you know before the topic

Word Bank Key words to learn from the lesson

Lesson proper that emphasizes the competency

Learning Activities
that you must develop

Skills Work Out Activities to practice on after the lesson proper

Check for Understanding Measures your learning after the lesson

Enrichment Assignment or activities to reinforce your learning

References Sources of information used for the lesson

Answer Key Answer key to practice tests

The modules are designed in such a way that you can prepare the hands-on
activities even at your own home. You need to master the competencies of this module
before you can proceed to the next one. You may ask me for any clarifications in case you
encounter any difficulties.
Have a fun and meaningful journey in taking this course! Happy baking!

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Starter
Welcome to Module 9! In previous module, we have discussed Prepare and
Produce Pastry Products. In connection with that, this module will discuss decorate and
present pastry products and store pastry products.

My Goals
At the end of this module, you should be able to:
• decorate and present pastry products and
• store pastry products

Pre-Test
Directions: Read and analyze each statement carefully. Choose the letter of the correct
answer and write it in your notebook.
1. This is a type of decorative edge for pastries using floured fork.
A. fluted edge B. fork-pressed edge C. scalloped edge
2. This type of glaze is made from confectioner’s sugar, lemon zest and lemon juice.
A. basic milk glaze B. chocolate glaze C. lemon glaze
3. It is the process of putting product into containers for easy distribution.
A. labelling B. packaging C. storing
4. It is a storing technique used to draw, fold and cover the bakery product.
A. chilling B. folding C. wrapping
5. This kind of filling is made from beating egg whites and sugar which can be used
for covering pies.
A. jams B. meringue C. whipped cream

Word Bank
Garnish – to decorate or furnish
Glaze – a thin, watery, and glossy mixture coated on the product that stiffens when it dries
Finishing technique – these are techniques applied to pastries and bread to make it
more appealing
Lattice work – finishing edge of pies where strips of pastry are placed crossed over the
pie

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Learning Activities
LO 2. Decorate and present pastry products

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

The easiest way to decorate an ordinary pastry is with coat of glaze. The simplest
option barely requires a recipe at all. Just mix confectioner’s sugar with a liquid such as
milk or lemon, adjusting the proportions until you reach the desired thickness. We can add
a bit of citrus zest, liqueur, and vanilla extract or other flavoring agent. Other glazes feature
extra richness from butter, heavy cream, chocolate, or caramel. All of the options should
be used immediately after they are made and then given a few minutes to set before
serving.

Basic Milk Glaze - Whisk together 2 cups confectioner’s sugar and ¼ cup milk until
smooth, adding more milk if needed to reach the desired consistency. Make about ¾ cup.

Brown Sugar Glaze – Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar
in a saucepan over medium, stirring, until sugar has dissolved. Add 2 tbsp. of heavy
cream, 1 tsp vanilla extract and ½ tsp. salt brings to a boil. Remove from heat, then let
cool until thickened. This makes about 1 cup.

Lemon Glaze – Whisk together 2 cups confectioner’s sugar with 2 tsp. 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 stand
for 2 minutes. Add 2 tbsp. unsalted butter, and mix until smooth. Let stand, stirring
occasionally until slightly thickened. Make 1 cup.

Table of Different Kinds of Fillings for Pies and Pastry

Best used for
Description How made Storage
coloring
Jams and Jellies Can purchase ready- Used as a filling Refrigerate after
made: stir it to soften, alone or in opening. It is not
or heat with amount of combination with perishable if used
liquid if it’s too thick, other fillings such as a filling.
and strain to remove butter cream.
the seeds
Meringue It is made from Used for covering Does not need
Pure white fluffy beating egg whites pies. Can be piped. refrigeration.
beaten egg with sugar. Becomes sticky
whites. when refrigerated.

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Best used for
Description How made Storage
coloring
Simple Sugar Made from sugar and Syrup is popular in Keep excess
Syrup water, and then presenting cream refrigerated.
cooked. Can be puff and éclair, it
flavored which should tastes fresh and
complement the moist.
flavors pastry
Whipped Cream Beaten with sugar. Can be used as a Must remain
Creamy, delicate Can be flavored. filling and frosting. refrigerated.
sweetness, Stabilized for longer Can be piped to form
perishable life with gelatin. soft decorations.
Source: Methods featured in Professional Baking, Sixth Edition by Wayne Gisslen. ©2013 John Wiley & Sons, Inc.

Accompaniments, Garnishes and Decorations for Pastries

Garnishing is a technique of adding decoration to food to enhance its appearance

and make it more appetizing to customers. Here are some tips on how to garnish pastry
products.

Rules for Garnishing Pastry Products

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 continuous
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 must be viewed as a whole.

Accompaniments are the complementary additions to the food being served to

increase the palatability of a particular dish. Here are some of accompaniments for pastry
products:
Syrup –
Flavored simple syrup is used to moisten some pastries.
Flavorings maybe extracts like vanilla, liquors like rum.
Add flavorings after the syrup has cold, because flavor
may be lost if they are added to hot syrup. Syrups may
also be flavored by boiling them with lemon or orange
rind.

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Pastry Cream -
Contains starch thickeners as well as eggs, resulting
in a much thicker and more stable product. It is used
as pastry fillings for cream pies and as pudding. With
additional liquid, it is used as a custard sauce.

Custards –
It consists of milk, sugar, eggs and flavorings. Whole
eggs are used for greater thickening power. Used as
pie fillings and as a dessert by itself.

Nut Garnish –
These are dry fruits or seeds used as decoration to any
food.

Decorating and Presenting Pastry Products

Decorating pies and tarts make the pastry more
appealing. Let’s check out the following designs
and see how you can be creative in decorating
your pastries.

Decorative Edges and Tops

Fork Pressed Fluted
– using a floured fork, press lightly – using your thumb and forefinger, press
around the edge of the pie crust. the pastry between them for a rippled
effect.

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Leaves Plait
– using the point of a sharp knife, cut out – cut three long strips about ¼ inch wide.
leaf shapes and mark the veins using the Plait together and pressing gently in
back of the knife. Use egg glaze or a place, attach to the lip of the pie using a
little water to attach to the lip of the pie. little water or egg.

Scalloped Lattice
– to mark semi-circles design, press an – finishing edge of pies where strips of
upturned teaspoon on the pastry edges. pastry are placed crossed over the pie

How to Make a Lattice-Top Pie Crust

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Sample of Pastry Products Presentations

Fruit Tart Turnover

Eclair Fruit Pie

Cream Cream Pie

Puff

Standards and Principles to be followed in Decorating and Finishing

Pastry Products
1. Color of the Product – Color should harmonize with the product since it stimulates
sense of sight and enhanced once appetite. It is important that the presentation
and plating must be eye-catching.
2. Appearance – is about form and shape after baking the product. Each piece or slice
should have the same size, shape and form.
3. Consistency –it is the uniformity of grains and texture and how it feels in the mouth
when eating the product.
4. Moisture Content – this refers to the amount of moisture that is present to the
product. Moistness also enhances flavor and palatability.

Skills Work Out #1

As Easy As Pie!
Directions: Design your own make-believe pie using craft materials such as paper plate,
used folder/cardboard, colored paper, newspaper, magazines, leaves, strings, yarn, etc.
Choose from any of the decorative edges and tops from our lesson or you may search
from the internet for other designs. Here are some ideas to get you started:

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Your output will be rated on the following criteria:
Rubric for Craft Activity
Criteria 5 4 3 2 Rating
Understanding The artwork is The art work is The artwork shows The artwork shows no
Demonstration that planned carefully; planned adequately; little evidence of understanding of the
instructions and understanding of most understanding of understanding the concepts and
concepts are concepts and some concepts and concepts and instructions.
understood. instructions is shown. instructions shown. instructions.

Craftsmanship/ The artwork shows The artwork shows The artwork shows The artwork shows
Skill good craftsmanship, average below average poor craftsmanship
Neatness, precision, with some attention to craftsmanship and craftsmanship and and no attention to
care. detail. attention to detail. little attention to detail. detail.

Creativity/ The artwork The artwork The artwork The artwork lacks
Originality demonstrates some demonstrates an demonstrates little evidence of personal
Inventiveness, personal expression average amount of personal expression expression.
expression of ideas and logical problem personal expression. and problem solving
and imagination. solving skills. skills.

Effort The student put forth The student put forth The student put forth The student put forth
What it takes to the effort required to the effort required to the effort required to no effort or the project
finish the project as complete the project finish the project; used finish the project; use was not completed;
well as possible, well; used class time class time adequately. class time adequately. class time was not
time dedicated to the well. used well.
project inside and/or
out of class.
* Highest Possible Score – 20 points, Passing Score – 15 points TOTAL

LO 3 - Store pastry products

How to Store Pastry Products

• What’s the proper way of storing pastries?

• Where can we store the baked products?
• Check out the table below to know how and where
to store pastries.

Table on Proper Way of Storing Pastries and Where to Store

Pastry How to
Where to Store
Products Store
Covered or Cool place or refrigerator to prevent mold
Pies
boxed growth.
Custard tart, nut Covered or Must be refrigerated. Generally do not freeze
with custard base boxed well after baking.

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Pastry How to
Where to Store
Products Store
Cream puff and Covered or Cool place or refrigerator to prevent mold
eclair boxed growth.
Covered or Must be refrigerated. Generally do not freeze
Fruit pies
boxed well after baking.
Covered or Must be refrigerated. Generally do not freeze
Egg pie
boxed well after baking.

Storing Pastry Products

As many pastry products contain egg and dairy products, they present a potential
health hazard if not stored properly. Remember: proper storage means that pastries must
be covered with plastic or placed in a box before storing.

Observe the following guidelines:

Pastry products containing uncooked eggs should be handled with care, as raw
egg is a medium in which dangerous bacteria such as salmonella can thrive.

Equipment for Storing Pastries

1. chiller 2. freezer 3. refrigerator

Packaging Bakery Products

This lesson describes the skills and knowledge required to package and label
pastry products for storage and transportation. It requires the ability to correct packaging
materials. The main objective of packaging is to keep pastry products in good condition
until it is sold and consumed. Correct packaging is essential to achieve these objectives.
• The custard filling of tart and pies contain protein which provides food for bacteria.
If the custard (crème caramel or trifle) is not heated and cooled properly and
quickly, bacteria that are present in the custard can grow quickly to dangerous
numbers.
• Pastry products that are not required for immediate consumption must be cooled
rapidly and stored in the refrigerator until required.
• If milk and cream are used, like in custards, they must not be left to stand at room
temperature for any length of time. They should be kept in the refrigerator until the
last possible moment to prevent the risk of food poisoning.

Tips in Storing Pastry Products

• Pastries are best consumed while fresh, but most keep longer when refrigerated,
and some can even be frozen.
• Pastry dough may be frozen up to six months.
• Unbaked pies will last about four months in the freezer, while baked berry pies can
be frozen for six to eight months.

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Packaging Bakery Products
Packaging refers to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the consumer. Several
factors are taken into consideration when designing an appropriate packaging for goods,
such as the size, shape, durability, space, and cost.
It plays a significant role especially when dealing with pastry products. Packaging
helps prolong its shelf life by preventing mechanical damage. It also helps in the retention
of the nutritive value of pastry products.

Major Functions of Packaging

• Protect from mechanical damage in transit and loading and unloading
• Protect from loss of moisture and any foreign odor contaminations
• Protect from foreign body infestation.
• Legal compliance for values and ingredients for consumers
• Advertisement

Packaging Materials for Storing Pastries

1. Plastic container - Plastics are extremely useful as they can be made either soft or
hard forms, as sheets or containers, and with different thickness, light resistance,
and flexibility.
2. Plastic/cellophane – Transparent or colored plastic is usually used for packaging
tarts, pies and other types of pastries.
3. Aluminum foil
4. Paper/boxes

Sample of Packaging Pastry Products

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Skills Work Out #2
Fact or Bluff
Directions: Write the word FACT if the statement is True or BLUFF if the statement is
False.
1. Pies need to be stored at a cool place or refrigerator to prevent mold growth.
2. Packaging will NOT protect the food from loss of moisture.
3. Pastry dough may be frozen up to six months.
4. Pastries are best consumed while fresh.
5. Fruit pies need NOT be placed in the refrigerator for storage.

Optional Activity
Here are some instructional videos you may watch online on pie and pastry designs and
recipes.

1. 18 Pie Hacks That’ll Elevate Your Dessert Game | Tastemade.

https://bit.ly/3oRWJ5t
2. Easy Ways To Embellish Your Thanksgiving Pies | Everyday Food.
https://bit.ly/3oY2fUc
3. How To Make Geometric Pies by lokokitchen | Tasty. https://bit.ly/3oY3Rxe
4. Mini Pies in a Cupcake Tin | Tablespoonrecipes. https://bit.ly/3cGUOOr
5. Piecrust Edging - Kitchen Wisdom | Martha Stewart. https://bit.ly/3pQDI4E

Check for Understanding

Directions: Read each statement carefully and give the correct term being described.
Write your answer in your notebook.

____ 1. This finishing edge of pies is where strips of pastry are placed crossed over
the pie.
____ 2. It is a pastry accompaniment that contains starch thickeners as well as eggs,
resulting in a much thicker and more stable product.
____ 3. It refers to the amount of moisture that is present to the product.
____ 4. It is a decorative edge using your thumb and forefinger, which makes a
rippled effect when the pastry is pressed between them.
____ 5. It is a decorative edge wherein an upturned teaspoon that is pressed on the
pastry edges marks semi-circles design.

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References
Book:
Department of Education (2016). Bread and pastry – technical-vocational-livelihood track
manual. Sunshine Interlinks Publishing House, Inc.
Internet Sources:
Canva for Education. (2020). Bread and pastry production. Retrieved from:
https://www.canva.com/education/
Everyday Food. (2015). Easy Ways To Embellish Your Thanksgiving Pies. Retrieved
from: https://bit.ly/3oY2fUc.
Martha Stewart. (2015). Piecrust Edging - Kitchen Wisdom. Retrieved from:
https://bit.ly/3pQDI4E.
Tablespoonrecipes. (2019). Mini Pies in a Cupcake Tin. Retrieved from:
https://bit.ly/3cGUOOr.
Tastemade. (2019). 18 Pie Hacks That’ll Elevate Your Dessert Game. Retrieved from:
https://bit.ly/3oRWJ5t.
Tasty. (2018). How To Make Geometric Pies by lokokitchen. Retrieved from:
https://bit.ly/3oY3Rxe
Yummy Ph. (2015). How to Make a Lattice Top Pie Crust. Retrieved from:
https://bit.ly/3cDoLPG.

Answer Key

Pre-Test
1. B 2. C 3. B
4. C 5. B

Skills Workout #2
1. fact 2. bluff 3. fact
4. fact 5. bluff

Check for Understanding

1. lattice work 2. pastry cream 3. moisture content
4. fluted 5. scalloped edge

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End of Module
Congratulations! You have reached the end of the lesson. Carefully return the module
on the provided envelope and submit it together with your answer sheets/notebook. I shall
be monitoring on your progress and give you feedback on how well you did. Please wait
for the next module. Have a good weekend!

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