Republic of the Philippines
President Ramon Magsaysay State University
Iba, Zambales
College of Industrial Technology
BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION
Major in Food and Service Management
Detailed Lesson Plan in
Technology and Livelihood Education:
Bread and Pastry
I. OBJECTIVE
At the end of the lesson, the learners should be able to:
Discuss the fillings;
identify the types of fillings;
demonstrate how to make cake filling.
II. SUBJECT MATTER
A. Topic
Prepare and used fillings
B. Sub-topic
Fillings
C. References
TLE 10 Learning Module
D. Materials
Visual aids, Laptop and Projector
III. PROCEDURE
Teacher’s Activity Learner’s Activity
A. Preliminary Activities
Prayer and Greetings
I am requesting everybody to please
stand up for the prayer. Will you please (Student will lead the prayer)
lead… (point one student to lead the
prayer)
Thank you!
Good morning, class!
Good morning, Ma’am!
Classroom Management
Before we start, arrange your chairs and
pick-up pieces of papers.
Are you done?
Yes, Ma’am
Okay! You may now take your sit.
Checking of Attendance
Let us check your attendance first say
present if your name is called.
Passing of Assignment
Do you have an assignment class?
(Yes, ma’am)
Kindly bring out your assignment and
pass it forward
Review of Past Lesson
Let’s have a recap. Who can recall the
lesson that we had discussed last
meeting?
(Mixed answers)
Thank you, you may take your seat!
Motivation
GUESS THE PICTURES!
Direction: I will group you into 4 groups
and you only need to do is guess the
pictures and write in on the board.
Do you understand class?
Yes, Ma’am!
Are you ready class?
Okay, let’s start!
(students will do the activity)
Very good, class!
B. Developmental Activities
Discussion
Class, do you have any idea of what is
our topic for today?
(Student answers)
Today, we are going to discuss about the
filings
So, filling is used between cake layers or
inside pastries like doughnuts or eclairs.
Texture and Ingredients: Usually thick.
Can range from creamy to fruity, with
common ingredients like pastry cream,
fruit preserves, mousses, and lemon
curd. Whipped cream and custard
mixtures are sometimes used for fillings.
Next, we have the types of fillings
There are many cake filling types that
can be used. There are some points that
should be taken into consideration when
choosing a filling for a cake.
Consider the flavor of the cake and be
sure that the filling will complement the
cake's flavor.
Take into account the storage of the
cake. Do not select a filling that requires
refrigeration when it will not be possible
to refrigerate the cake because of its
size.
If the cake will be exposed to warm
temperatures, do not choose a filling that
will melt.
If the cake has to be made a day or so
ahead of when it will be eaten, be sure
the filling will hold up for that period of
time.
The types of Fillings
Custard
Fruit
Frosting
Jelly
whipped cream
Glazes and Syrups
Will you please read the Custard?
Custard filling is a smooth, creamy type
filling similar to pudding. The custard is
a cooked filling containing cornstarch,
flour, and egg yolks. Any filling that
contains cornstarch or flour must be
brought to a boil slowly, to prevent
scorching and then boiled for at least a
minute to thicken to its fullest.
Thank you, you may take your seat!
Next, will you please read the Fruit? There are many fruits that can be cooked
into a filling for cakes that will provide
the cake with an extra special flavor.
Some of the common fruits used are
strawberries, blueberries, raspberries,
peaches, apricots, and rhubarb. When
using fruit fillings, a piping of frosting is
applied on top of the layer around the
outer edge of the cake to act as a dam to
hold the filling in between the layers
Thank you, you may take your seat!
Next, will you please read the Frosting? Many time the same frosting used to
frost the cakes is used for the filling
between layers. This is a great way to
add flavor and moistness to the cake.
Some of the common frosting types that
are also used as fillings are butter cream,
boiled, cream cheese, whipped cream,
and ganache.
Thank you, you may take your seat!
Next, will you please read the Jelly? Jelly, jam, or preserved can be used to
add an easy fruit flavored filling to a
cake. You can add flavor to the cake
without any additional preparation.
When using jelly filling on a layer cake,
use a piping of frosting around the edge
of the layer to keep the jelly, jam, or
preserves confined and then select your
favorite flavor and spread it on the layer
inside the piped frosting
Thank you, you may take your seat!
Next, will you please read the whipped
cream? A filling using whipped cream provides
a light fluffy filling with a delicate
flavor. Whipped creams are sometimes
stabilized by adding gelatine to make
them hold up better. A cake with
whipped cream filling should be
refrigerated and served the same day that
it is made.
Thank you, you may take your seat!
Next, will you please read the Glazes Glazes and syrups can also be used as
and Syrups? fillings but will not provide for a filling
with any thickness. They do provide
extra flavor and help seal in the moisture
of the cake. The cake can be stored at
room temperature when the filling is a
glaze or syrup unless the cake or frosting
requires refrigeration.
Thank you, you may take your seat! Yes, Ma’am!
Do you understand class?
Generalization
Again class, what is filling? filling is used between cake layers or
inside pastries like doughnuts or eclairs.
Texture and Ingredients: Usually thick.
Can range from creamy to fruity, with
common ingredients like pastry cream,
fruit preserves, mousses, and lemon curd.
Whipped cream and custard mixtures are
sometimes used for fillings
Very Good, you may take your seat!
Next, what are the types of fillings? Custard filling
Fruits
Frosting
Jelly
Whipped cream
Glazes and syrups
Very Good, you may take your seat!
Next, what is Custard? Custard filling is a smooth, creamy type
filling similar to pudding. The custard is
a cooked filling containing cornstarch,
flour, and egg yolks. Any filling that
contains cornstarch or flour must be
brought to a boil slowly, to prevent
scorching and then boiled for at least a
minute to thicken to its fullest.
Very Good, you may take your seat!
There are many fruits that can be cooked
Next, what is Fruit filling? into a filling for cakes that will provide
the cake with an extra special flavor.
Some of the common fruits used are
strawberries, blueberries, raspberries,
peaches, apricots, and rhubarb. When
using fruit fillings, a piping of frosting is
applied on top of the layer around the
outer edge of the cake to act as a dam to
hold the filling in between the layers
Very Good, you may take your seat! Many time the same frosting used to
Next, what is Frosting? frost the cakes is used for the filling
between layers. This is a great way to
add flavor and moistness to the cake.
Some of the common frosting types that
are also used as fillings are butter cream,
boiled, cream cheese, whipped cream,
and ganache.
Very Good, you may take your seat!
Jelly, jam, or preserved can be used to
Next, what is Jelly? add an easy fruit flavored filling to a
cake. You can add flavor to the cake
without any additional preparation.
When using jelly filling on a layer cake,
use a piping of frosting around the edge
of the layer to keep the jelly, jam, or
preserves confined and then select your
favorite flavor and spread it on the layer
inside the piped frosting
Very Good, you may take your seat!
Next, what is Whipped cream? A filling using whipped cream provides
a light fluffy filling with a delicate
flavor. Whipped creams are sometimes
stabilized by adding gelatine to make
them hold up better. A cake with
whipped cream filling should be
refrigerated and served the same day that
it is made.
Very Good, you may take your seat!
Glazes and syrups can also be used as
fillings but will not provide for a filling
Next, what is Glazes and syrups? with any thickness. They do provide
extra flavor and help seal in the moisture
of the cake. The cake can be stored at
room temperature when the filling is a
glaze or syrup unless the cake or frosting
requires refrigeration.
Very Good, you may take your seat!
Yes, Ma’am
Do you understand class?
Very Good Class!
IV. APPLICATION
Custard filling
Safe Lab Practices
1. No Food or Drink.
2. Wear Your PPE and Proper Lab Attire.
3. Good Hygiene.
4. Use Proper Storage Containers.
5. Label Your Work Space.
6. Don't Work Alone.
7. Stay Focused and Aware of Your Surroundings.
8. Participate in Safety Exercises.
Tools and Equipment
Casserole
Measuring cups
Whisk
Bowl
Ingredients:
2 cups whole milk
2 eggs
3 Tbsp corn starch
1 tsp vanilla extract
Pinch of salt
1/2 cup sugar
The steps on how to make custard filling:
1. Add the 2 eggs then mixed
2. Add the 2 cups of whole milk and ½ cups of sugar
3. Mix well until sugar dissolved
4. Add the 3 tbsp corn starch and mixed
5. Add the pinch of salt and the 1 tsp vanilla extract
6. Bring to boil on a medium and stir continuously until its thickened
V. EVALUATION
A. Identification
Directions: On ½ sheet of pad paper, identify what being asked on the following question.
1. ___________can also be used as fillings but will not provide for a filling with any
thickness.
2. ___________ jam, or preserved can be used to add an easy fruit-flavored filling to a
cake.
3. ___________can be cooked into a filling for cakes that will provide the cake with an
extra special flavor.
4. ___________used to frost the cakes is used for the filling between layers.
5. _________ filling is a smooth, creamy type filling similar to pudding.
6. _________provides a light fluffy filling with a delicate flavor.
Key answers:
1. Glazes and Syrups
2. Jelly
3. Fruit
4. Frosting
5. Custard
6. Whipped Cream
V. ASSIGNMENT
On your notebook
Give the different types of icing.
Reference: Bread and Pastry Module
Prepared by:
JANNA MARIE M. MATIENZO
Student Teacher
Checked by:
MS. ANA GRACE H. MAJADAS
Cooperating Teacher
