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SHS Decorate and Present Pastry Products.pptx
- 1. BREAD AND PASTRYPRODUCTION NCII UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY PRODUCTS MODULE TITLE: PREPARING AND PRODUCING PASTRY PRODUCTS By: Rhea Mae O. Jumarito
- 2. Techniques in DecoratingPastry Product and Garnishing Rules
- 3. Objectives: Identify thetechniques in decorating pastry product and garnishing rule Illustrate a sample of pastry product presentation creatively; Appreciate the importance of using different techniques in decorating pastry product in relation to daily life experiences and to work collaboratively with the members of the group.
- 4. Activity : Identifywhat’s lacking to fulfill the expectation of one’s customer on this expectation vs. reality activity.
- 5. Activity : Identifywhat’s lacking to fulfill the expectation of one’s customer on this expectation vs. reality activity. Expectatio n Reality
- 6. What do youmean by this quote “We eat by our eyes first”?
- 7. Why baking pastryproducts known as a challenging yet satisfying one?
- 8. Why isit important to use different technique in decorating pastry or even baking products?
- 9. DECORATIVE TECHNIQUES ANDRULES FOR GARNISHING
- 10. 1. Be creativewith color. A splash of color can bring your dessert a life.
- 11. 2. Combine textures. Addingdifferent textures to the plate adds excitement to the visual appeal of dessert course and enjoyment only continues when eating commences.
- 12. 3. Compose yourplate as you would do a painting. There are many ways to compose a plate. Consider the plate as if it were a blank canvas composing the frame for a photograph.
- 13. 4. Consider thevessel Don’t serve to tiny plate which may have garnish popping off and on to the table once the tines of a fork hit the dessert.
- 14. 5. Let itbe dramatic. Have a little fun of your dessert. Employ tricks to add some magic to presentation.
- 15. 6. Don’t makeit too tall or wobbly. A slice of layer cake looks fantastic standing up on a plate. But if it’s too tall, there’s a strong chance of it toppling over even on a short journey to where it is being served.
- 16. 7. Be consistent. Whenplating desserts for a crowd, be consistent in your design and in serving size.
- 17. 8. Master theart of royal icing. A lot of people are terrified of handling royal icing, but with time, patience, a steady hand and a little know-how, you'll find yourself piping intricate lace on your own gorgeous designs.
- 18. 9. Contrast temperature. Combiningtemperatures can be a beautiful thing, but your plating does require some consideration.
- 19. Decorative Techniques andRules for Garnishing Video Clip
- 20. Application Group Activity. Group 1& 2-Illustrate a sample of pastry product presentation through drawing. Group 3 & 4- Discuss the tips that being used in the picture- pastry production presentation. Group 5 & 6- Explain the lacking techniques in the picture- pastry product presentation.
- 21. Assessment: Answer the followingquestions. 1. Why should we follow the tips #1- “Be creative with color “? 2. What will happen if the pastries seem so wobbly? 3. What are the 4 P’s in decorating cakes as well as pastries?
- 22. Assignment: Write your answerin your notebook. ◦What are the tools and materials and its function in decorating, finishing and presenting pastry product?