Department of Education • Republic of the Philippines

TVL – Grade 11/12

Module 3
Lesson 2– PREPARE AND PRODUCE PASTRY PRODUCTS

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Melinda Cariño-Chavez
Editor: Alberto Nolasco
Validator: Sonia M. Sales
Illustrator/Layout Artist: John Paulo C. Chavez
Management Team:

Gilbert T. Sadsad, Regional Director

Ronelo Al K. Firmo, OIC, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo, CID Chief/OIC, ASDS (Elementary)
Lalaine V. Fabricante, Division TLE/TVL Coordinator (Home Economics)

Regional Center Site, Rawis, Legazpi City 4500

0917 178 1288
[email protected]

Department of Education • Republic of the Philippines

 G-11/12

TVL
Module 3: Lesson 2

LO2. Decorate and Present Pastry

Products

LO3. Store Pastry Products

Department of Education • Republic of the Philippines

INTRODUCTION
This learning module discusses the types of pie fillings/coatings, glazes and decorations
for pastry products. Standards and principles in decorating and finishing pastry products
are also emphasized. Making decorative pie crusts and using decorative packaging
materials is a factor for a successful baker.

Objectives

At the end of this lesson, you should be able 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.
5. Store pastry products.

Vocabulary List

As you wish to pursue baking as a career, you should familiarize yourself with the
common preparation and baking terminologies that come across the process.
Cream Fillings These are made of rich custard or pudding that is made
from milk, cream, sugar, wheat flour, and eggs.
Flute To pinch together the edge of a piecrust with the fingers or fork tines.
Crumb Crust A pie crust made of crushed crackers or cookies instead of pastry
dough.
Chocolate Glaze It is prepared by simmering chocolate and sugar.
Custard Pie Made by cooking baking uncooked along with crust. Has eggs, and
some type of dairy product. Examples: Pumpkin and Pecan.
Dissolve To mix a dry substance with liquid until it is liquefied.
Fluted Edge A ridged edge made with with your thumbs and index finger.
Frosting It is a sweet mixture, cooked or uncooked, for coating or filling cakes,
cookies, and the like; icing.
Fruit Fillings These are made from cooked or uncooked fresh, frozen, cooked,
canned or even dried fruit.
Icing It is a mixture variously of sugar, butter, flavoring, water or other liquid,
egg whites, etc. for covering a cake or pastries
Pastry Cream A pie crust made of crushed crackers or cookies instead of pastry
dough.
Lemon Glaze It is prepared by mixing together the powdered sugar and lemon juice.
Packaging It refers to any material used to cover, contain, protect, handle,
preserve, identify, describe, promote, and market goods by a producer
to the consumer.

2
 What do you already know?

Pre-Test

Direction: Match column A with Column B. Write your answer in your activity sheet or you
can send it online to your teacher.

A B
1. It is made by cooking and baking uncooked eggyolk along a. Savory Filling
with crust.
2. It is made by whisk together 2 cups confectioner’s sugar b. Basic Milk Glaze
and ¼ cup milk until smooth.
3. It can be used as a filling alone or in combination with c. Custard Pie
other fillings such as butter cream.
4. It is made by whisking together 2 cups confectioner’s d. Lemon Glaze
sugar and ¼ cup milk until smooth.
5. It is a pie that contains cooked meat, poultry, seafood or e. Jam and Jellies
vegetables in a thick sauce

LO2. Decorate and Present Pastry Products

What’s New?
Discover

View Online Video: Learn by Viewing on the “17 Tasty Pie

Recipes “
https://www.youtube.com/watch?v=A5rUhGZk4ds&t=17sThen do Self-
Check 1.1 to know your level of understanding.

3
 Read Lesson Information closely and find out how much
you can remember. Then do Self-Check 1.1, Enrichment
Activity1.2, Remember Activity 1.3 and Task Sheet 1.4 to
know how much you have learned.

Lesson Information 1.1

Types of Pie Fillings

Pie is any dish that has a crust with a filling.

1. Fruit Filling - are made from cooked or uncooked fresh, frozen, cooked,
canned or even dried fruit. The Apple, Cherry and Peach Pies are popular
fruit pie recipes

2. Cream Fillings - are made of rich custard or pudding that is made

from milk, cream, sugar, wheat flour, and eggs. It comes in many forms,
including vanilla, lemon, lime, peanut butter, banana, coconut, and
chocolate. One feature of most cream pies is a whipped cream topping.

4
 3. Custard Fillings – are made by cooking and baking uncooked eggyolk along with
crust. Has eggs, and some type of dairy product. Examples: Pumpkin and Pecan.

4. Savory Fillings - a pie that contains cooked meat, poultry, seafood or vegetables
in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie.

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.

GLAZES AND DECORATIONS FOR PIES

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 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.

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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.

Egg wash
1. For a glossy golden appearance, brush with an egg
yolk that was beaten with 1 teaspoon of water.
2. For slight shine, brush with half-and-half cream of
heavy whipping cream.
3. For a crisp brown crust, brush with water. For a little
sparkle, sprinkle with sugar or decorator sugar after
brushing with one of the washes.

Sugar
1. Simply brush the crust with water before sprinkling the
sugar.
2. You can use coarse sanding sugar or turbinado sugar
for a more distinct crunch, or traditional granulated
sugar for a pretty finish.

Boiled Icing

• 2 cups sugar
• ⅓ cup water
• ¼ tsp cream of tartar
• 1 tbsp. corn syrup
• 2 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 egg whites gradually.
5. Continue beating until mixture becomes stiff and fluffy.
6. Fills and frost a layer cake using boiled icing.

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.

6
 Description How made Best Used for Storage
coloring
Jams and Can purchase ready – Used as a filling Refrigerate
Jellies made: stir it to soften, or alone or in after opening.
heat with amount of liquid if combination with Is not
it’s too thick, and strain to other fillings such as perishable if
remove the seeds. butter cream. used as filling.
Meringue Whisk together 2 cups Used for covering Does not
Pure white fluffy confectioner’s sugar and ¼ pies. Can be piped. need
beaten egg whites. cup milk until smooth refrigeration
Becomes
sticky
when
refrigerated.
Simple Sugar Made from sugar and water, Syrup is popular in Keep
Syrup and then cooked. Can be presenting cream excess
flavored which should puff and éclair, it refrigerated
complement the flavors tastes fresh and .
pastry. moist.
Whipped Cream Beaten with sugar. Can be Can be used as a Must
Creamy, delicate flavored. Stabilized for filling and frosting. remain
sweetness, longer life with gelatin. Can be piped to form refrigerate
Perishable soft decorations. d.

Source: Methods featured in Professional Baking, Sixth

Edition by Wayne Gisslen. © 2013 John Wiley & Sons, Inc.

What is it?
Self-Check 1.1

Arrange the following steps in making Boiled Icing. Use A for the first step, B for second
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 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

7
Accompaniments, Garnishes and Decorations for Pastries

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
maybe lost if they are added to hot syrup. Syrups may also be
flavored by boiling them with lemon or orange rind.

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 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

Standards and Principles in Decorating and Finishing Pastry Products

• Color of the Product - a color stimulates sense of sight and enhanced once appetite.
It is essential that the presentation and plating must be eye- catching.

• Appearance - is about form and shape of pastry products after baking. It is important
that each piece/slice has the same size, shape and form.

• Consistency - the uniformity in grains and texture. It is how it feels in the mouth when
eating.

• Moisture Content - amount of moisture present in pastry products which contribute in

the moistness and softness of pastries. Moistness also enhance flavor and palatability.

Rules for Decorating Pastry Products

1. Garnishes should be edible.

2. Simplicity is beauty and therefore garnishes should appear natural, fresh and
dainty. Never overworked.
3. A few small groups of garnishes are often more attractive than a continuous
decorative theme.
4. Colors should be harmonized, never dash. Contrasting 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.

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 Sample Plated Pastry Products

Honeybee Patisserie Puff Pastry Fruit Tart

Mango Pie Savory Cheese Tartlets

Cream Puffs and Eclairs Butterflies and Bow Tie Pastr

How to Make Decorative Pie Crust

Fluted edge - is one of the most common finishes for pies, and it’s simple to do. You can
use this on single- and double-crusted pies.

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• To create a fluted edge, trim the pie pastry
to about a half-inch beyond the rim of your
pie plate (an entire inch if you’re working
with a double-crusted pie). This overhang is
then turned under to form the edge.
• Flute the crust by positioning your index
finger on the edge pointing outward. Then
place your thumb and index finger of your
other hand on the outside of the edge and
pinch the pastry around your finger to form
a V (the photos illustrate the point a bit
better!). Continue around th entire edge of
the pie

Roped Edges - are just a step up from the basic fluted edge.
Like fluting, you can use this technique on single- and
double-crust pies. Also, like fluting, you trim pastry about a
half-inch from the edge of the pie plate for single-crust pies
and leave an inch of extra for double-crust pies.

• To create the rope, make a fist with one hand and

press your thumb at an angle into the pastry.
• Pinch some of the pastry between your thumb and
index finger. Repeat at about half-inch intervals
around the crust.

For a looser-looking rope, position your thumb at a wider angle and repeat at one-inch
intervals.

The Braided Edge. If you’re making a single-crusted

pie, you can get a bit more creative with your edges
(since you don’t need to seal anything in). To make a
braided edge, double your crust recipe—you’ll need
the extras for the plate.

• Start by lining your pie plate with the bottom

pastry and trimming it so it’s even with the edge
of the pan. Roll the remaining pastry dough into
a 10×8″ rectangle.
• Using a ruler, cut 12-quarter inch-wide strips.
You can cut with a sharp knife or even a pizza
cutter. Then carefully braid together the strips.
• Brush edge of crust with water; place braid on
edge and press lightly to secure. Repeat with
remaining strips, attaching additional braids until
the entire edge is covered. To protect the edges
during baking and prevent over-browning, be
sure to cover with foil.

10
Reverse Scalloped Edge is a simple finish for
single-crust pies.

• Line your pie dish with the pastry and trim it

until it’s even with the plate.
• Then use a measuring spoon to cut
scallops around the outside. Remove and
discard the cut pieces.
• If you want more defined scallops, use a
larger measuring spoon.

The Shaped Trim. You can also use small cookie cutters to
form a super cute decorative edge on your pies. You can use
any shape you want but be sure to use smaller cookie cutters—
ideally between one and two inches in size. Like the braided
crust, you’ll want to make extra pie pastry for this technique.

• Roll your extra dough out thinly and cut out shapes
with your cutters. If you find they’re sticking, give
them a quick dusting with flowers.
• If you want to add extra detail, like veins in leaves
or definition in shapes like pumpkins, use a sharp
knife to add indentations.

Pastry Cutout. You can also use the same cookie cutter
method to cover the entire top crust of your pie. Since you’re
covering a larger area, you can use almost any size cookie
cutters you like.

• To layer onto the pie, brush the bottom of each shape

with water and arrange over the top of the pie.
• Press lightly to secure shapes to the edge and one
another.
• Then bake as normal! This is an easy way to get a
wonderfully decorative top without a lot of fuss.

Reverse Cutout. You can also do the reverse of this method

for double-crusted pies.

11
 • For this technique, roll out your top pastry as normal, then
using a medium or small cookie cutter, cut out select parts
of the crust.
• Be sure not to place these cutouts too close together.
• Then lay the crust on top and crimp and finish as you see
fit.

What is it?
Self-Check 1.2

Direction: Identify what is being described in the sentences below. Write

your answer on your test notebook.

1. It refers to the uniformity in grains and texture.

2. It is the amount of moisture present in pastry products which
contribute in the moistness and softness of pastries.
3. It refers to the form and shape of pastry products after baking.
4. It stimulates sense of sight and enhanced once appetite.

12
 LO3. Store Pastry Products

1. Store pastry products according to established standards and

procedures.
2. Select packaging appropriate for the preservation of product freshness
and eating characteristics.

What you need to know?

How
Read much
Lesson you have
Information learned?
closely and find out how much
you can remember. Then do Self-check 1.1 to know how
much you have learned.

Lesson Information

HOW TO STORE PASTRY PRODUCTS

Storing pastry products is one of the most important undertakings after preparation
wherein they are to be kept properly to avoid spoilage.

The table below indicates the proper way of storing pastries and where to store them:
Pastry Products How to store Where to store

Pies Covered or boxed Cool place or refrigerator to prevent mold

growth.

Custard tart, nut with Covered or boxed Must be refrigerated. Generally, do not
custard base freeze well after baking.
Cream Puff and Eclair Covered or boxed Cool place or refrigerator to prevent mold
growth.

Fruit Pies Covered or boxed Must be refrigerated. Generally, do not

freeze well after baking.

Egg pie Covered or boxed Must be refrigerated. Generally, do not

freeze well after baking.

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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 in Storing Pastry Products

• 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.
• 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.

Definition of Packaging
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.

14
 • Protect from foreign body infestation.
• Legal compliance for values and ingredients for consumers
advertisement,

Packaging Materials for Storing Pastries

1. Plastic container - lastics 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

3. Boxes Packaging Materials for Pies

Box Packaging Material Paper Packaging Material

15
Sliced Pie Paper Packaging Material Fruit Pie Box

What’more?
Enrichment 1.3

Direction: Write 3 things you learned, 2 things you still want to learn, and 1 question you
have to learned in making a decorative pie crust These values are interchangeable and
can be used in different combinations, or with different questions altogether.

Three things I learned:

1.

2.

3.

Two things I still want to learn:

1.

2.

A question I have in mind:

1.

16
 What I can do?
Performance Task 1.4

Enhance your skills in packaging pastries. Perform the activity below.

Direction: Prepare pastry products at home with your mother. Choose your own pastry
recipe. Prepare all the needed materials and ingredients. Perform actual preparation,
presentation, packaging and storing. Evaluate your output and performance using the
rubric below.

PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform this 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 parts of this skill satisfactorily but requires considerable
assistance and/or supervision.

Dimension Performance Level

Excellent (4 Very Satisfactory Needs Points
pts) Satisfactory (2 pts) Improveme Earned
(3 pts) nt (1 pts)
Use of
contextualized
tools and
equipment
Application of
procedures
Safety work
habits
Completeness of
task
Time
management

You can use the available tools and materials in your home and make a report on how you
made your pie with proper packaging material. Rate your own work. Happy cooking/baking!

17
 What I have learned?
Post-Test

Direction: Match column A with Column B. Write your answer in your activity sheet or you
can online to your teacher.

A B
1. It is made by cooking and baking uncooked eggyolk along a. Savory Filling
with crust.
2. It is made by whisk together 2 cups confectioner’s sugar b. Basic Milk Glaze
and ¼ cup milk until smooth.
3. It can be used as a filling alone or in combination with c. Custard Pie
other fillings such as butter cream.
4. It is made by whisking together 2 cups confectioner’s d. Lemon Glaze
sugar and ¼ cup milk until smooth.
5. It is a pie that contains cooked meat, poultry, seafood or e. Jam and Jellies
vegetables in a thick sauce

What’s more to do?

Assignment/Additional Activities

Do the following:

1. Practice making your own packaging material for pastry products.

2. You can recycle some of the available resources in your home.
3. Use your art of creativity.
4. Make a project plan before starting to ork
5. Have your activity documented.
6. Submit your finished project virtually with the project plan.

18
Sample Project Plan:

PACKAGING MATERIAL (BOX MAKING)

Project Title

Project Plan No. ___

Name ____________________________Grade and Section____________Date:_______

I. Objectives:

II. Illustration:
Sample: Actual

III. Ingredients and Materials:

Qty. Unit Description of Ingredients/Materials Unit Cost Total Cost

TOTAL

IV. Procedure:
1.
2.
3.

V. Students Rating/Teachers Rating:

Criteria for Judging

Criteria % Students Equivalent Total Teachers

Rating Rating
Creativity 35
Workmanship 25
Presentation 20
Speed 20
Total

VI. Conclusion:

VII. Teachers Remarks:

19
References:
Book Sources
• K-12 Basic Education Curriculum. Technical Vocational Livelihood Home
Economics. Bread & Pastry Production Manual 1st Edition 2016
• Basbas, Leonora. Culinary Arts II
• Bayona, Evelyn P. Cake Decorating Handouts (Frosting/lcing)
• Berolzheimer, Ruth. Culinary Arts Institute Encyclopedic Cookbook
• Gisslen, Wayne. Professional Baking Sixth Edition
• Gonzales, Nancy Cameros. Philippines Home Economics Baking Basics.
• Home Technology, Culinary Arts I, SEDP Series
• Rojo. Technology and Eome Economics III
• Stewart, Martha. CAKES First-ever book of bundts, loaves, layers, coffee cakes
and more. Clarkson Potter/ Publishers.
• ASEAN 2012 Trainee Manual
• National Food Service Management Institute. (2007)
• Ebnesajjad, Sina, ed. Plastic Films in Food Packaging: Materials
• Technology and Aplicaitons. Elsevier Science, 2012. accessed from
https://books.google.com.ph/books?id=mzsuWQ96ydYC
Internet Sources

• “Most Essential Baking Equipment & Their Uses”

https://www.youtube.com/watch?v=J3CkrJ9vPJQ
• Substitute Baking & Cooking Ingredients (Home Cooking 101) DiTuro Productions
https://www.ssyoutube.com/watch?v=4Ev2cSKJu1Y
• Intro to Understanding Baking Ingredients - Fluffnpuff Pastry Baking Basics
https://www.youtube.com/watch?v=TuvImdGdXxE&t=25s
• How to Measure Ingredients
https://www.youtube.com/watch?time_continue=19&v=0v-
ulU_mi7o&feature=emb_logo
• How to Make 5 Amazing Pie Crust Designs - Braid Lattice, Roses, Leaves, Ruffles
// Lindsay Ann Bakes
https://www.youtube.com/watch?v=34f4NZE0

Answer Key

Pre-Test: Post -Test: Activity 1.1 Activity 1.2 Activity 1.3 Activity 1.4
1. c 1. c 1. B
2. d 2. d 2. A 1.consistency Individual Individual
3. e 3. e 3. C 2.moisture content Result of Result of the
4. b 4. b 4. D 3. appearance the learners
5. a 5. a 5. E 4.color of the product learners
6. f

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