Bread and Pastry

Preface

It has been elaborated in research and literature that the highest

performing education systems are those that combine quality with

equity. Quality education in the Department of Education (DepEd) is

ensured by the learning standards in content and performance laid in

the curriculum guide. Equity in education means that personal or social

circumstances such as gender, ethnic origin or family background, are

not obstacles to achieving educational potential and that inclusively, all

individuals reach at least a basic minimum level of skills.

In these education systems, the vast majority of learners have the

opportunity to attain high-level skills, regardless of their own personal

and socio-economic circumstances. This corresponds to the aim of

DepEd Cagayan de Oro City that no learner is left in the progression of

learning. Through DepEd’s flexible learning options (FLO), learners who

have sought to continue their learning can still pursue in the Open High

School Program (OHSP) or in the Alternative Learning System (ALS).

One of the most efficient educational strategies carried out by DepEd

Cagayan de Oro City at the present is the investment in FLO all the

way up to senior high school. Hence, Senior High School Alternative

Responsive Education Delivery (SHARED) Options.

Two secondary schools, Bulua National High School and Lapasan

National High School, and two government facilities, Bureau of Jail

Management and Penology-Cagayan de Oro City Jail and Department of

Health-Treatment and Rehabilitation Center-Cagayan de Oro City, are

implementing the SHARED Options.

To keep up with the student-centeredness of the K to 12 Basic

Education Curriculum, SHARED Options facilitators are adopting the

tenets of Dynamic Learning Program (DLP) that encourages responsible

and accountable learning.

This compilation of DLP learning activity sheets is an instrument to

achieve quality and equity in educating our learners in the second wind.

This is a green light for SHARED Options and the DLP learning activity

sheets will continually improve over the years.

Ray Butch D. Mahinay, PhD

Jean S. Macasero, PhD
 Acknowledgment

The operation of the Senior High School Alternative Responsive

Education Delivery (SHARED) Options took off with confidence that

learners with limited opportunities to senior high school education can

still pursue and complete it. With a pool of competent, dedicated, and

optimistic Dynamic Learning Program (DLP) writers, validators, and

consultants in Senior High School Technical Vocational Livelihood

Learning activity Sheets , the SHARED Options is in full swing.

Gratitude is due to the following:

 Schools Division Superintendent, Cherry Mae L. Limbaco, PhD,

CESO V, Assistant Schools Division Superintendent Alicia E.

Anghay, PhD, for buoying up this initiative to the fullest;

 CID Chief Lorebina C. Carrasco, and SGOD Chief Rosalio R.

Vitorillo, for the consistent support to all activities in the

SHARED Options;

 School principals and senior high school teachers from Bulua

NHS, Lapasan NHS, Puerto NHS and Lumbia NHS, for the

legwork that SHARED Options is always in vigor;

 Stakeholders who partnered in the launching and operation of

SHARED Options, specifically to the Bureau of Jail

Management and Penology-Cagayan de Oro City Jail and the

Department of Health-Treatment and Rehabilitation Center-

Cagayan de Oro City;

 Writers and validators of the DLP learning activity sheets, to

which this compilation is heavily attributable to, for their

expertise and time spent in the workshops;

  Alternative Learning System implementers namely Willy P. Calo

Ailiene P. Libres, Rubeneth V. Salazar and Metocila O. Agbay,

Puerto National High School, Leneth G. Udarbe, Lapasan

National High School and Pinky B. Dela Calzada, for the

technical assistance given to the sessions;

 Reproduction (LRMDS Staff) Gemma P. Pajayon and Lanie M.

Signo; and

 To all who in one way or another have contributed to the

undertakings of SHARED Options.

Mabuhay ang mga mag-aaral! Ito ay para sa kanila, para sa bayan!

Ray Butch D. Mahinay, PhD

Jean S. Macasero, PhD
✓

SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
GRADE 11 DLP LEARNING ACTIVITY SHEET

BREAD AND PASTRY PRODUCTION (BPP) NCII

ACTIVITY
LEARNING ACTIVITY TITLE DATE SCORE ITEM
NUMBER

1 BAKING TOOLS, UTENSILS, AND

1.1 BAKING INGREDIENTS
TECHNIQUES IN MEASURING BATTER AND
1.2
DOUGH
1.3 SUBSTITUTION OF INGREDIENTS
1.4 STAGES IN BREAD PRODUCTION
1.5 STRAIGHT DOUGH METHOD
1.6 PREPARE AND PRODUCE SOFT ROLLS
2 CLASSIFICATION OF PASTRY PRODUCTS
2.1 BASIC RECIPE PROPORTION
2.2 HOW TO MAKE PIE CRUSTS
2.3 HOW TO PREPARE CUSTARD PIE
3 CULINARY TERMS
TECHNIQUES TO PRODUCE SPONGES AND CAKES
3.1
FOR GATEAUX, TORTES AND CAKES
VARIETY OF FILLINGS, COATING/ICING AND
3.2 DECORATIONS FOR GATEAUX, TORTES AND
CAKES
3.3 HOW TO MAKE GATEAUX
3.4 DECORATIONS OUTSIDE THE GATEAUX
3.5 COMMODITIES AND PREPARATIONS OF CAKES
3.6 PRESENTING CAKES, GATEAUX, AND TORTES
3.7 STORING CAKES, GATEAUX, AND TORTES
TYPES OF ICING/FROSTING AND PROCEDURE IN
3.8
ICING A CAKE
3.9 TOOLS IN DECORATING CAKES
4 CHARACTERISTICS OF CLASSICAL PETIT FOURS
5 PRESENTING AND PLATING SPONGE CAKES
STANDARDS AND PROCEDURES OF STORING
5.1
CAKE PRODUCTS

Competence.Dedication.Optimism
✓

SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
DLP LEARNING ACTIVITY SHEET

Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Baking Tools, Utensils, and Equipment

Learning Competency: LO1 Prepare bakery products TLE_HEBP9-12PB-Ia-f-1

Enabling Skills: Use appropriate equipment according to required bakery products and standard
operating procedures
References: www.aseantoolbox.com LAS No.: 1

CONCEPT NOTES:
Study the following baking tools, utensils, and equipment.
PICTURES FUNCTIONS
Measuring - These refer to the tools to be used in measuring
the ingredients. Remember that measurement in
baking plays a vital role in baking successfully.

tools
Mixing Tools  These are used to mix ingredients.

Baking Pans - These utensils are used when the batter is placed
before baking in an oven. It is recommended to use
the suggested pans in a recipe.

Cutting Tools  These are the tools used for cutting.

Oven This is one of the most important equipments in

baking. Purchasing or owning an oven is a good
investment especially if you are really interested in
baking. Remember that the temperature or the heat
inside the oven has/takes a big role in the chemical
process of the ingredients.
Competence.Dedication.Optimism
✓

SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
DLP LEARNING ACTIVITY SHEET

Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Baking Tools, Utensils, and Equipment

Learning Competency: LO1 Prepare bakery products TLE_HEBP9-12PB-Ia-f-1

Enabling Skills: Use appropriate equipment according to required bakery products and standard
operating procedures
References: www.aseantoolbox.com LAS No.: 1

EXERCISE: IDENTIFICATION
Identify at least three (3) types of measuring tools, mixing tools, baking
pans, and cutting tools.

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DLP LEARNING ACTIVITY SHEET

Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Baking Ingredients

Learning Competency: LO1 Prepare bakery products TLE_HEBP9-12PB-Ia-f-1

Enabling Skills: Select, measure and weigh required ingredients according to recipe or
production requirements
References: www.aseantoolbox.com LAS No.: 1.1

CONCEPT NOTES:
Baking Ingredients
Flour and Starches- are the major ingredients used in any baked goods. They are
considered being the main ingredients because they contain gluten that provides
structure to the cake.
Ex. Bread Flour, All Purpose Flour, Self-Rising Flour and Cake Flour
Fats- are added in the mixture to make the cake richer, tender and has more
moisture. Using fat softens, moistens, and tenderizes the texture of the cake
because it shortens and tenderizes the crumb or gluten. It also assists in the
primary aeration in the creaming process.
Ex. Butter, Margarine and Shortening/Lard
Leavening Agents - are used to produce carbon dioxide bubbles, which are
trapped by starch and expand during baking that causes the cake to rise.
Ex. Baking Powder, Yeast, Baking Soda and Cream of Tartar
Liquid Ingredients - used to tenderize, increase volume and affect the symmetry
of the cake mixture.
Ex. Water, Milk and Cream and Eggs
Dry Ingredients - Salt, Flavoring and Spices (also referred to as minor
ingredients)
Ex. Sugar, Salt, Cocoa Powder, Glycerine, Nuts, Fruits, and Chocolate

EXERCISE: In the space provided, write T if the statement is true and F if the
statement is false.

_______ 1. Flour and starches are the minor ingredients used in any baked goods.
_______2. Milk is used to tenderize, increase in volume and does not affect the
symmetry of the cake mixture.
_______ 3. Leavening agents are used to produce carbon dioxide bubbles.
_______ 4. Fats assist in the primary aeration in the creaming process.
_______ 5. Fats contain gluten that provides structure to the cake.

Competence.Dedication.Optimism
✓

SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
DLP LEARNING ACTIVITY SHEET

Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Techniques in Measuring Batter and Dough

Learning Competency: LO1 Prepare bakery products TLE_HEBP9-12PB-Ia-f-1

Enabling Skills: Mixing procedures/formulation/recipes, and desired product characteristics of

various bakery products
References: www.aseantoolbox.com LAS No.: 1.2

CONCEPT NOTES:

TECHNIQUES IN MEASURING BATTER AND DOUGH

Mixing ingredients affects the character of the final product. The method of
mixing, mixing time, temperature of ingredients, and the factors all affect the
finished product. For efficiency and convenience, the following mixing techniques
have been developed.
1. Creaming- rubbing on two or more ingredients against a bowl using wooden
spoon or electric mixer to make a soft fluffy mixture.
2. Cutting in- mixing fat and flour with the use of pastry blender or two knives
in a scissor-like manner.
3. Folding – repeated overturning of mixture without stirring or beating until
all ingredients are combined but still light.
4. Cutting and folding- cutting vertically through the mixture and turning over
by gliding the spoon or rubber scraper across the bottom of the mixing bowl
at each turn.
5. Beating- incorporating air in a mixture by mechanical agitation; could be done
with aid of egg beater, wire whips, or with a fork.
6. Stirring- rotating the wooden spoon through a mixture until the ingredients
are combined.
7. Whipping- beating eggs and cream to fill them with air and make thick and
fluffy.
8. Sifting – separating coarse particles in the ingredients by passing it through
sifter or strainer.
9. Kneading – folding, rolling, and stretching for mixture.
10. Blending- mixing two or more ingredients together until they are well-
combined.

EXERCISE: ESSAY (CONTENT 30, COHERENT 10 AND ORGANIZATION OF

THOUGHT 10)
Explain why it is important to know the techniques in measuring batter and
dough. Fifty (50) points.

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DLP LEARNING ACTIVITY SHEET

Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Substitution of Ingredients

Learning Competency: LO1 Prepare bakery products TLE_HEBP9-12PB-Ia-f-1

Enabling Skills: Accurate measurements of ingredients and its substitution

References: LAS No.: 1.3

CONCEPT NOTES:

SUBSTITUTION OF INGREDIENTS
Sometimes, you may find it necessary to substitute one ingredient for
another in a recipe. But using a different ingredient may change both the taste
and texture of your baking, so it is good idea before substituting to understand
the role that ingredients play in the recipe. Use this table as a guideline only.
Ingredient Amount Substitute
Baking powder 1 tsp. ¼ tsp. baking soda plus ½ tsp. cream
of tartar plus ¼ tsp. corn starch
Cake flour 1 cup ( 130 g) ¾ cup (105 g) all-purpose flour plus
2 tbsp. (30g) corn starch
Corn starch (for 1 tbsp. (15 g) 2 tbsp. ( 25g) all-purpose flour
thickening)
Cream of tartar ½ tsp. ½ tsp. white vinegar or lemon juice
Flour ,self-rising 1 cup ( 140g ) 1 cup (140g) all-purpose flour plus 1
½ tsp. baking powder plus ¼ tsp.
salt
Lard ½ cup ( 113 g) ½ cup (113g) solid vegetable
shortenings plus 1 tbsp. (14g)
unsalted butter

EXERCISE: In the space provided, write the correct answer.

_______ 1. Its substitute is, ½ tsp. white vinegar or lemon juice
_______2. Its substitution is ½ cup (113g) solid vegetable shortenings plus 1 tbsp.
(14g) unsalted butter.
_______ 3.If you have, 2 tbsp. (25g) all-purpose flour, you are preparing for
what ingredients?
_______ 4. What is the substitute ingredient for cream of tartar?
_______ 5. Its substitution is ¾ cup (105 g) all-purpose flour plus 2 tbsp. (30g)
corn starch.

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SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
DLP LEARNING ACTIVITY SHEET

Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Stages in Bread Production
Learning Competency: LO1 Prepare bakery products TLE_HEBP9-12PB-Ia-f-1
Enabling Skills: Bake bakery products according to techniques and appropriate conditions
References: www.aseantoolbox.com LAS No.: 1.4

CONCEPT NOTES:
STAGES IN BREAD PRODUCTION
1. Scaling Ingredients - All ingredients must be weighed accurately. Water, milk
and eggs may be measured by volume. They are scaled at one pint per pound, or
one kilogram per liter.
2. Mixing yeast dough has three main purposes:
 To combine all ingredients
 To distribute the yeast evenly throughout the dough
 To develop the gluten
3. Fermentation – It is the process by which yeast acts on the sugars and
starches in the dough to produce carbon dioxide gas (CO2) and alcohol.
Fermentation is complete when the dough has doubled in volume.
4. Punching - It is not hitting the dough with your fist. It is a method of deflating
the dough that expels carbon dioxide, redistributes the yeast for further growth,
relaxes the gluten, and equalizes the temperature throughout the dough.
5. Rounding - The pieces of dough are shaped into smooth, round balls. This
procedure forms a king of skin by stretching the gluten on the outside of the
dough into a smooth layer.
6. Makeup and panning - The dough is shaped into loaves or rolls and placed in
pans or on baking sheets.
7. Proofing- It is the final rise of shaped bread dough before baking. It refers to
the rest period within the more generalized process.
8. Baking – It refers to making bread and cake in an oven using dry heat.
9. Cooling – It refers to losing heat of the baked product.
10. Storing – It refers to putting the baked product in a place to keep it safe.
EXERCISE: In the space provided, write the word that corresponds to the
description given below.
_____1. It is the process by which yeast acts on the sugars and starches in the
dough to produce carbon dioxide gas (CO2) and alcohol.
_____2. It is not hitting the dough with your fist.
_____3. It is the final rise of shaped bread dough before baking.
_____4. It is where the dough is shaped into loaves or rolls and placed in pans or
on baking sheets.
_____5. It is where the pieces of dough are shaped into smooth, round balls.

Competence.Dedication.Optimism
✓

SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
DLP LEARNING ACTIVITY SHEET

Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Straight Dough Method

Learning Competency: LO1 Prepare bakery products TLE_HEBP9-12PB-Ia-f-1

Enabling Skills: Bake bakery products according to techniques and appropriate conditions

References: www.aseantoolbox.com LAS No.:1.5

CONCEPT NOTES:
STRAIGHT DOUGH METHOD
Study the following:
1. MISE EN PLACE.
2. Preheat the oven to 200°C (390°F).
3. Dissolve yeast in milk, add sugar, eggs and mix in, add the remaining
ingredient except butter.
4. Knead on low speed for 4 minutes, scraping side down the bottom of the bowl.
5. Knead on medium speed for 8 minutes; add butter 3 minutes before end of
the kneading time.
6. Dough should be malleable.
7. Bulk fermentation, 45 minutes, punch down 20 minutes.
8. Scaling, rounding 45-60 grams.
9. Rest for 20 minutes.
10. Shaping round or oval.
11. When half proof, brush with egg wash.
12. Final rising, 35 minutes or until double in size.
13. Baking time, 15 to 23 minutes until golden brown.

EXERCISE: MATCHING TYPE. Match the standard time of each baking process.

COLUMN A COLUMN B
______1. Rest time a. 15 to 25 minutes
______2. Standard scale b. egg wash
______3. Final rising c. 20 minutes
______4. Kneading time on low speed d. 35 minutes
______5. Punch down e. 20 minutes
______6. Fermentation f. 45 minutes
______7. Baking time g. 45-60 grams
______8. Oven temperature h. 200°C (390°F)
______9. Brush with i. 4 minutes
______10. Kneading time on medium speed j. 8 minutes

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DLP LEARNING ACTIVITY SHEET
Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Prepare and Produce Soft Rolls

Learning Competency: LO1 Standard Baking and Mixing Procedures of Bakery Products
TLE_HEBP9-12PB-Ia-f-1
Enabling Skills: Prepare and produce bakery products
Suggested projects: Soft Rolls
References: www.culinarycourseware.com LAS No.: 1.6

CONCEPT NOTES:
SOFT ROLL
Ingredients:
625g bread dough
60g refined sugar
60g shortening/ butter (white lard)
5g refined salt
10g instant yeast
300g evap. milk (150g water + 150g evap. milk)
60g egg
Filling: Ham/Cheese/Hotdog/Chocolate Coin
Toppings:
1 can condensed milk
1 bar of butter
1 bar of cheese
Procedure:
Straight Dough Method

ACTIVITY:
Using the recipe above, produce Soft Roll as directed.

STANDARD SCORE SHEET

CRITERIA SCORE RATING
Appearance/Presentation 20%
Palatability 25%
Accuracy 20%
Texture 10%
Speed 10%
Cooking Outfit 5%
Cleanliness and Sanitation 10%
Total 100%

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SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
DLP LEARNING ACTIVITY SHEET
Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Classification of Pastry Products

Learning Competency: LO1 Prepare pastry products TLE_HEBP9-12PP-IIa-g-4

Enabling Skills: Types, kinds, and classification of pastry products

References: www.aseantoolbox.com LAS No.: 2

CONCEPT NOTES:
PASTRY
Pastries – refer to a group of dough made with flour, water, and fat, foods made
with this dough or a large variety of fancy baked goods.
Pastry dough – is rolled out thinly and used as a base for baked goods.
KINDS OF PASTRY
1. Cream puff – This is a round shell of pastry filled with custard or sweetened
whipped cream.
2. Short crust pastry – This is the simplest and most common pastry. It is made
of flour, fat, salt, and water.
3. Flaky pastry – This is simple pastry that expands when cooked due to the
number of layers. This is perfect if you are looking for a crisp, buttery pastry.
4. Puff pastry – This has many layers that cause it to expand or “puff” when
baked. Pastries are made using flour, butter, salt, and water.
5. Choux pastry – This is a very light pastry that is filled with cream. The pastry
is filled with various flavors of cream and is often topped with chocolate.
6. Phyllo pastries – These are usually paper thin and greatly stretched. They
involve several stretched out layers and are wrapped around a filling and brushed
with butter.
The process of making pastry includes mixing of the fat and flour, adding
water and rolling out the paste. It is cooked 180°C and the result is a soft, tender
pastry. A related type is the sweetened sweet crust pastry.

EXERCISE: Choose the letter of the correct answer and write it on the space
provided.
______1. It is a kind of pastry that is made of flour, fat, salt and water.
a. Phyllo b. cream c. puff d. choux
______2. This is a very light pastry that is filled with cream.
a. cream b. choux c. phyllo d. puff
______3. It is rolled out thinly and used as a base for baked goods.
a. pastry dough b. pastries c. phyllo d. puff
______4. It is simple pastry that expands when cooked due to the number of
layers. a. cream b. choux c. flaky d. phyllo
______5. This pastry is filled with various flavors of cream and is often topped
with chocolate. a. choux b. cream c. pastries d. puff

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DLP LEARNING ACTIVITY SHEET
Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Basic Recipe Proportion

Learning Competency: LO1 Prepare pastry products TLE_HEBP912PP-IIa-g-4

Enabling Skills: Correct proportion control, yields, weights and sizes for profitability

References: www.aseantoolbox.com LAS No.: 2.1

CONCEPT NOTES:
BASIC RECIPE PROPORTION
The following table shows proportions of ingredients to one another in
certain basic recipes. The amounts of ingredients do not constitute full-size
recipes and are not intended for family meal preparations.

CAKES AND PASTRIES

Product Flour Liquid Fat Eggs Sugar Salt Baking Other
Powder Ingredients
Cake 1 ¼ to ½ 2 to 4 ½ to 1 ½ to ¾ 1/8 1 to 2
with fat cup( cake cup tbsp. cup to ¼ tsp. flavouring
or all- milk tsp.
purpose
flour)
Chiffon 1 cup 1/3 ¼ cup 3 2/3 ½ tsp. 1 ¼ to ¼ tsp.
( cake) cup ( salad cup 1½ cream of
water oil) tsp. tartar
flavouring
Sponge 1 cup 0 to 3 5 to 6 1 cup ½ tsp. 0 to ¼ 0 to ¾ tsp.
( cake) tbsp. tsp. cream of
water tartar
flavouring
Doughnut 1 cup ¼ milk 1 to ½ 1/2 ¼ cup ¼ tsp. 1 to 2 flavouring
tsp. tsp.
Pastry 1 cup 2 4 to 5 ½ tsp.
tbsp. tbsp.
water

EXERCISE: ESSAY (CONTENT 30, COHERENT 10 AND ORGANIZATION OF

THOUGHT 10)
Why is it important to know the standard proportions of the specific
recipe? Fifty (50) points.

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✓

SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
DLP LEARNING ACTIVITY SHEET
Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : How to Make Pie Crusts

Learning Competency: LO1 Prepare pastry products TLE_HEBP912PP-IIa-g-4

Enabling Skills: Mixing procedures/formulation/recipes and desired product characteristics

of various pastry products
References: www.william.sonoma.com LAS No.: 2.2

CONCEPT NOTES:

HOW TO MAKE PIE CRUSTS

Ingredients Single Pie Crust Double Pie Crust
All-purpose flour 2 cups 3 cups
salt 1 tsp. 1 ½ tsp.
Shortening ½ cup ¾ cup
Iced water ¼ cup 1/3 cup

PROCEDURE:
1. Cut the dough in half and pat each half into a round, flat disk.
2. Roll out one disk into a 12-inch round as directed and line the pan or dish.
3. Press any scraps trimmed from the first round into the bottom of the second
disk.
4. Roll out the second dough disk into a round at least 12 inches in diameter and
about 1/8-inch thick and refrigerate until ready use.

To make a double crust pie, follow the standard recipe given.

To make a lattice top:
1. Cut the dough in half and pat each half into a round, flat disk.
2. Roll out one disk into a 12-inch round as directed and line the pan or dish.
3. Trim the edge of the dough, leaving a ½-inch overhang.
4. Press any scraps trimmed from the first round into the bottom of the
remaining dough half.
5. Pat the dough into a rectangular shape about 1/8 inches thick.
6. Trim to cut out a 14X11-inch rectangle and refrigerate until ready to use.

EXERCISE: Group Activity

Group yourselves into five. Each group will demonstrate how to prepare
single and double pie crust.

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SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
DLP LEARNING ACTIVITY SHEET
Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : How to Make Pie Crusts

Learning Competency: LO1 Prepare pastry products TLE_HEBP912PP-IIa-g-4

Enabling Skills: Mixing procedures/formulation/recipes and desired product characteristics

of various pastry products
References: www.william.sonoma.com LAS No.: 2.2

RUBRIC:

CRITERIA 1-2 3-4 5-6 7-8 9-10

Appearance Messy Clean and Quality Quality Professional

of finished appearance presentable work work, clean appearance
product and and
few presentable
flaws
TOTAL:

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SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
DLP LEARNING ACTIVITY SHEET
Name: Date: Score:

Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : How to Prepare Custard Pie

Learning Competency: LO1 Bake pastry products according to techniques and appropriate
conditions; and enterprise requirement and standards TLE_HEBP9-12PP-
IIa-g-4
Enabling Skills: Bake and present pastry product

References: https://www.allrecipes.com/recipe/12696/grandmas-egg-custard- LAS No.: 2.3

pie/

CONCEPT NOTES:
CUSTARD PIE
Ingredients:
3 eggs beaten slightly
2 ½ cups milk
½ tsp. salt
½ tsp. vanilla
½ cup sugar
1/8 cup nutmeg
9-inch unbaked pie shell
Procedure:
1. Combine first six ingredients. Mix well. Pour into pie shell.
2. Bake at 450°F for 10 minutes, then at 325°F for 30 minutes.
3. Insert a knife to a pie. If the knife comes out clean, it is assured that the
pie is already cooked or done.

EXERCISE:
Group yourselves into five. Each group will demonstrate how to prepare
single and double pie crusts. With the same group, bake some pie recipes of
your choice. Evaluate your finished product.
Standard Score Sheet for Pie and Pastry Making

Outside Characteristics: 15 Good 10 Fair 5 Poor

Shape: even thinness all over, neat even edges
Size fits pan well
Color light golden brown with darker brown edges
Crust slightly blistered, rough
Inside Characteristics:
Texture delicately crisp, flaky, not compact or soggy
Tenderness easily cut but not crumbly or tough
Flavor rich, delicate, no scorched fat or salty taste, does not overpower
taste of filling

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Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Culinary Terms

Learning Competency: LO1 Prepare sponge and cakes TLE_HEBP9-12TC-IIIa-f-7

Enabling Skills: Culinary terms related to sponge and cakes

References: www.aseantoolbox.com LAS No.: 3

CONCEPT NOTES:
CULINARY TERMS
1. Boiled icing - a sugar and egg white icing for cakes. Sugar is first cooked on the
stove top to form syrup, and then the hot syrup is beaten into whipped egg whites.
As the mixture is beaten it becomes smooth, fluffy, and glossy.
2. Fondant/ Fondant Icing - a thick paste that is made of sugar and water and is
often flavored and/or colored; it is used for making candy and icing in cake
decorating.
3. Glaze - an overlay or cover (food, fabric, etc.) with a smooth and shiny coating
or finish.
4. Gateau, torte - a rich cake, typically one containing layers of cream or fruit.
5. Garnishing - to decorate or embellish something, especially food.
6. Product - an article or substance that is manufactured or refined for sale.
7. Product characteristic - an element that defines a product's character, such as
size, shape, weight, etc.
8. Petit four - a small confectionery or savory appetizer means “small oven” in
French.
9. Shelf-life - the length of time for which an item remains usable, fit for
consumption, or saleable.
10. Sweet paste - sweet doughy candy or confection.

EXERCISE: Matching Type. Draw a line to match Column A with Column B.

COLUMN A COLUMN B
1. Petit four a. the length of time for which an item remains usable
2. Shelf-life b. savory appetizer means “small oven” in French
3. Sweet paste c. sweet doughy candy or confection
4. Garnishing d. a small confectionery
5. Fondant e. an article or substance that is manufactured
6. Glaze f. a rich cake, typically one containing layers of cream
7. Boiled icing g. a sugar and egg white icing for cakes
8. Gateau, torte h. to decorate or embellish something
9. Product characteristic i. an element that defines a product's character
10. Product j. an overlay or cover

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Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Techniques to Produce Sponges and Cakes for Gateaux, Tortes and Cakes

Learning Competency: LO1 Prepare sponge and cakes TLE_HEBP9-12TC-IIIa-f-7

Enabling Skills: Recipe specifications, techniques and conditions and desired product
characteristics
References: www.aseantoolbox.com LAS No.: 3.1

CONCEPT NOTES:
TECHNIQUES TO PRODUCE SPONGES AND CAKES FOR
GATEAUX, TORTES AND CAKES
Techniques should include:
 Beating ingredients together to get the correct consistency before the
next stage is attempted. Use butter and sugar to aerate before adding the
remaining of ingredients.
 Whisking of lighter ingredients as egg whites to make meringue, mixing of
cream so the fat globules begin to adhere together and air is trapped inside
allowing cream to be piped.
 Folding is the blending of whipped cream and melted chocolate together so
minimal air is lost so the light property of a delicious chocolate mousse is
achieved. The chocolate is folded gently into the cream so the lightness is
maintained.
 Creaming is the mixing of an ingredient like butter so it is smooth and lump
free. It can be mixing until the ingredient is lighter and fluffier due to the
air being incorporated into the ingredient.
 Kneading is the manipulation of dough until the correct consistency is
achieved. Bread dough is kneaded until the dough takes on the smooth
characteristics of a well-developed gluten structure inside the dough.
 Cutting skills are required when producing gateaux so even portions are
achieved.
 Piping skills are required so even balance is achieved in the decoration.

EXERCISE: Write T if the statement is true and F if the statement is false.

______1. Whisking is the mixing of an ingredient like butter so it is smooth and
lump free.
______2. Kneading is the manipulation of a batter until the correct consistency is
achieved.
______3. Cutting skills are required when producing gateaux so even portions are
achieved.
______4. Piping skills are required so even balance is achieved in the decoration.
______5. Beating ingredient together to get the correct consistency before the
next stage is attempted.

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Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Variety of Fillings, Coating/Icing and Decorations for Gateaux,

Tortes and Cakes
Learning Competency: LO2 Prepare and use fillings TLE_HEBP9-12TC-IIIg-8

Enabling Skills: Identification of fillings appropriate in a specific cakes

References: www.aseantoolbox.com LAS No.: 3.2

CONCEPT NOTES:
VARIETY OF FILLINGS, COATING/ICING AND DECORATIONS FOR
GATEAUX, TORTES AND CAKES
Buttercreams – may be flavored with liqueur, pulps and/or other flavors.
Boiled Creams – may be custards, bavarois, winecreams and chibousts. Also
commonly used in modern patisserie are poached creams like crème caramel or
crème brulee.
Chocolate – may be used as ganache either with butter or fresh cream, flavors
and/or liqueur or baked (mudcake).
Fresh and cooked cheese fillings – may include sweet mixtures of Cottage
cheese, Cream cheese, Ricotta, Mascarpone and Quark.
Fruit – may be used fresh, poached, as a pulp, boiled and or thickened with pectin,
gelatin, or starch (jelly, jams). Fruit may be frozen after initial preparation to
change consistency and retain color and flavor. Commercial manufactured fillings
are readily available.
Fresh Cream and/or Imitation Cream based – may be flavored with liqueur
and/or fruits, including chocolate and other flavors. Creams may be stabilized
with agar-agar, gelatin and or starches. Special powders are commercially
available to stabilize cream, which are freeze and thaw stable.
It is important not to over whip cream before using in mousses and fillings
because further mixing can cause the cream to „split‟, this is when the fat solids
separate from the liquids causing a granulated or lumpy mouth feel, a smooth feel
is desirable.
Marzipan and Nougat – may be used by itself or with the addition of liqueurs and
/or other flavors.

EXERCISE: ESSAY
Differentiate one variety of fillings from the other. (3 points each)

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Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : How to Make Gateaux

Learning Competency: LO2 Prepare fillings, coatings, icing and decorations

Enabling Skills: Identification of the required consistency and appropriate flavor of fillings

References: www.aseantoolbox.com LAS No.: 3.3

CONCEPT NOTES:

POINTS ON GATEAUX MAKING:

A finished gateau should not be higher than 5 cm without the decoration. A
gateau has generally 3 layers of sponge and 2 layers of filling. The sponge layers
are moistened with flavored sugar syrup (usual flavoring is a liqueur). The sponge
and filling layers should be of equal thickness. Use a decoration that depicts the
filling of the gateaux. A gateau of 21 cm could be divided into at least 12 or 16
pieces if used as a dessert.

Elegance of Gateaux
What makes gateaux appealing to the eye?
 Air bubbles show lightness – Don’t destroy them with a hot knife.
 Razor sharp top edge shows the skill: Don’t hide by masking over with nuts or
chocolate
 Use clean lines: Don’t over decorate, keep it simple and within your skills
 If masking sides with grated chocolate or nuts, avoid using the same for
decorating the top.
 Keep the portions small as it is only as a dessert.

Tortes
These will normally have slightly different construction than a gateau:
Pastry base lined into a mold, sweet layer of jam then an almond cream is placed
on top and the torte is then baked then boiled apricot jam is applied to the top of
the baked product then a final glaze of flavored fondant is thinly applied.

EXERCISE: ESSAY. (CONTENT 30, COHERENCE 10, ORGANIZATIONS OF

THE THOUGHT 10)
Cite five of the significant factors of good quality gateaux. Elaborate each
factor. Fifty (50) points.

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Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Decorations Outside the Gateaux

Learning Competency: LO3 Decorate cakes TLE_HEBP9-12TC-IIIh-i-9

Enabling Skills: Identification of specific decorations appropriate for sponge and cakes

References: www.aseantoolbox.com LAS No.: 3.4

CONCEPT NOTES:

DÉCOR
This is a term used to describe decorations that may be applied to the
outside of the gateau.
Roasted nuts - Sliced or ground or nibbled or shaved.
These are all way that nuts can be purchased for decoration
purpose. These will need to be roasted before using as the
raw flavor lacks character and diminishes the flavor of
product.
ROASTING of nuts improves the flavor and color of the
nut so adding to the visual appeal outside of the gateau.
Coconut while not being a true nut can be treated the same as nuts for this
purpose and has the advantage of being much more economical.
Candied fruits - Fruits that are slowly immersed in hot saturated sugar solution
several times will absorb the sugar and when cooled down and air dried will stand
at room temperature without the need for temperature control to preserve them
for longer periods of time than when fresh. These can be color enhanced as the
cooking process can leach out color. Some can be natural. Visual appeal is the key
here as well as food value.
Non-pariels – A colored sugar candy that can be used to attach to the side of
gateau or even applied to the top of gateau.
Chocolate decors - Strips, curls and shapes can be formed to produce
decorations that are placed onto the top of sides of gateau.

EXERCISE:
Describe the different decorations that may be applied outside the gateaux.
(5 points each)
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

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Subject: BREAD AND PASTRY PRODUCTION NC II
Lesson Title : Commodities and Preparations of Cakes
Learning Competency: LO2 Prepare and select fillings in accordance with required consistency
and appropriate flavors TLE_HEBP9-12TC-IIIg-8
Enabling Skills: Identification of fillings appropriate in a specific cake
References: www.aseantoolbox.com LAS No.: 3.5

CONCEPT NOTES:
COMMODITIES AND PREPARATIONS OF CAKES
Bases
 Sponge cake - many different ways of making sponge
cake. Ideal for gateau making can be plain, made with
nuts or different colors. Easy to slice.
 Butter cake - Pound or maderia style when a heavier
base is required. It will absorb and hold flavor infused
sugar syrups well. Have a firmer texture than sponge.
Fillings
Butter creams - French, German or Italian styles each have
their own characteristics. They can all carry color and flavor
to add to the eating and flavor sensation.
Mousses - Flavored fresh creams. It can be stabilised when
chilled with the addition of setting agents like gelatine or
agar-agar.
Ganache - A mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio is
normal. Lighter mixes only need ratio to change.
Fruits - As filling, some of these will need to be cooked before either going into
oven or in filling in gateaux. Apple for example will lose a lot of water, while
apricots not so much.
Dried fruits - Those slightly rehydrated are good because they are available all
year round and easier to store. It will sit at room temperature.
Nuts - Ground, sliced or whole can be used internally to add textural diversity
and interest.

EXERCISE: In the space provided, write T if the statement is true and F if the
statement is false.
_____1. Mousses can be stabilised when heated with the addition of setting
agents like gelatine or agar-agar.
_____2. Dried fruits that are slightly rehydrated are good because they are
available all year round and easier to store. It will sit at room temperature.
_____3. Butter creams can carry color and flavor to add to the eating and flavor
sensation.
_____4. Fruits as filling will need to be cooked before either going into oven or in
filling in gateau.

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Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Presenting Cakes, Gateaux, and Tortes

Learning Competency: LO4 Present cakes in accordance with customer’s expectations

TLE_HEBP9-12TC-IIIj-10
Enabling Skills: Selection and usage of equipment in accordance with service requirement.

References: www.aseantoolbox.com LAS No.: 3.6

CONCEPT NOTES:
PRESENTING CAKES, GATEAUX, AND TORTES

In the previous lesson, the topic on how to decorate the cake was discussed.
It is clearly stated that the style of the decoration can be at the discretion of
the head pastry chef. The main criterion in decorating cake is its consistency,
which is why product must look the same every time it is produced.

One of the great ways to increase sales is to display the cake well. Doing so
increases eye appeal and this may persuade customers to order a slice or buy the
whole cake.

The common ways to display the cake are:

 In a display fridge
 Displayed on dessert buffet.
 It is important to keep the cake seasonal. It is also important to keep
everything clean, neat, and tidy.
 Do not leave in the display 1/3 of the cake left with its bread crumb lying
along the plate.
 The cake must also be on a cake board slightly larger than the actual cake
for it to be carried away easily by the cake servers.
 A lace coyley can also be placed under the cake for it adds visual pleasure.

EXERCISE: Write T if the statement is true and F if the statement is false.

______1. The main criterion in decorating cake is its efficiency.

______2. It is not important to keep everything clean, neat, and tidy.
______3. Display cake on dessert buffet.
______4. The cake must also be on a cake board slightly larger than the actual
cake for it to be carried away easily by the cake servers.
______5. A lace coyley can also be placed under the cake for it adds visual
pleasure.

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Subject: BREAD AND PASTRY PRODUCTION NC II

Lesson Title : Storing Cakes, Gateaux, and Tortes

Learning Competency: LO5 Store cakes TLE_HEBP9-12TC-IIIj-11

Enabling Skills: Standards and procedures of storing cake products

References: www.aseantoolbox.com LAS No.: 3.7

CONCEPT NOTES:
STORING CAKES, GATEAUX, AND TORTES

Cakes can easily be stored but not gateaux and tortes. Listed are the
guidelines to follow in storing cakes, gateaux and tortes in order to maintain
maximum eating quality, appearance and freshness:
Away from strong odor
The cakes must be protected from strong odors such as onion and garlic. In
some kitchen, there is dedicated controlled storage, or chilled, enclosed spaces,
for these cakes.

Cool room temperature

Most cakes need to be chilled because of the nature of ingredients. Food
cool room must operate below 4 degrees Celsius. Note that some tortes need not
be chilled because it will spoil the flavor of the product.
Appropriate containers
The best way to store sold cakes is to place them into boxes to ensure the
product is kept intact. Take care of the edges and top decoration that it will not
be damaged when packaged.
Labeling
Correct labeling of cakes is also important. It can be placed inside the
display fridge as well as outside the package to inform the customer and protect
the manufacturer against complaints.
Length of time in the cool storage
Cakes have varied expiration dates and may depend on the freshness of the
ingredients. Inconsumable food not fit for human consumption must not be sold
and should be considered as waste on the part of the manufacturer.
Freezer temperature
Long term storage in the freezer must be 18 degrees Celsius or less.

EXERCISE: ESSAY. (CONTENT 30, COHERENT 10 and ORGANIZATION OF

THOUGHT 10)
Why is it important to follow the standard operating procedure in storing
cakes, gateaux and tortes? Fifty (50) points.

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Subject : BREAD AND PASTRY PRODUCTION NC II
Lesson Title: Types of Icing/Frosting and Procedure in Icing a Cake
Learning Competency: LO 3 Decorate Sponges and Cakes Suited to the Product and Occasion and in
Accordance with Standard Recipes and Enterprise Practices. TLE_HEBP9-12TC-IIIh-i-9
Enabling Skills: Decorate Cakes
References: https://tastessence.com/types-of-icing-for-cakes LAS No.: 3.8
https://www.mybluprint.com/article/here-are-all-we-mean-all-the-
best-icings-glazes-and-frostings-for-cakes
https://www.google.com/search?q=rubric+for+decorating+cake+with+swiss+buttercream+f
rosting+doc&source=lnms&sa=X&ved=0ahUKEwjts_T6sc_jAhWL62EKHUb3BSwQ_AUIDCgA
&biw=1366&bih=657&dpr=1

CONCEPT NOTES:
Frosting Description
Swiss Buttercream Whisk butter and confectioners' sugar
to a soft, smooth and fluffy
consistency.
Icing
Meringue Whisk egg whites, confectioners' sugar,
and lemon juice.

Frosting - This has a buttercream-like consistency and a buttery flavor. Regularly,

this is used to coat the cake’s exterior.
Icing - This tastes sweeter than frosting. It is thinner and glossier and
commonly used to glaze cakes or pastries.

Icing Tip Basics

Six categories of icing tips based on shape: Flower, Round, Leaf, Star, Petal,
and Specialty tips.

For more examples of the different types of icing and frosting, please see
the attached link: https://tastessence.com/types-of-icing-for-cakes

EXERCISE:
Decorate a cake using Swiss Buttercream. (Please see attached rubric.)

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Name: Date: Score:

Subject : BREAD AND PASTRY PRODUCTION NC II
Lesson Title: Types of Icing/Frosting and Procedure in Icing a Cake
Learning Competency: LO 3 Decorate Sponges and Cakes Suited to the Product and Occasion and in
Accordance with Standard Recipes and Enterprise Practices. TLE_HEBP9-12TC-IIIh-i-9
Enabling Skills: Decorate Cakes
References: https://tastessence.com/types-of-icing-for-cakes LAS No.: 3.8
https://www.mybluprint.com/article/here-are-all-we-mean-all-the-
best-icings-glazes-and-frostings-for-cakes
https://www.google.com/search?q=rubric+for+decorating+cake+with+swiss+buttercream+f
rosting+doc&source=lnms&sa=X&ved=0ahUKEwjts_T6sc_jAhWL62EKHUb3BSwQ_AUIDCgA
&biw=1366&bih=657&dpr=1

RUBRIC
Decorating Cakes SCORE
Script/block 0 1-3 4-5
writing
Product Product Product
decoration decoration is decoration is
needs acceptable but attractive and
improvement lacks pleasing
professional
qualities
Additional 0 1-3 4-5
edible items
Product Product Product
decoration decoration is decoration is
needs acceptable but attractive and
improvement lacks pleasing
professional
qualities

CRITERIA 1-2 3-4 5-6 7-8 9-10

Appearance Messy Clean and Quality Quality Professional

of finished appearance presentable work work, clean appearance
product and and
few presentable
flaws
TOTAL:

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Name: Date: Score:

Subject : BREAD AND PASTRY PRODUCTION NC II
Lesson Title : Tools in Decorating Cakes
Learning Competency: LO3 Decorate cakes TLE_HEBP9-12TC-IIh-i-9
Enabling Skills: Decorating Cakes
References: https://www.yenersway.com/resources/list-of-cake-decorating-tools- LAS No.: 3.9
materials/
https://www.wilton.com/cms-decorating-tips.html
Photography: Eliezer Q. Sajonia, LPT

CONCEPT NOTES:
TOOLS AND MATERIALS DESCRIPTION
 Varies from round, leaf, star, ruffle
(left photo), and specialty tips such as
these Russian decorating tips (right
photo).
Decorating tips
 Can make decorative sides to your cake.

Cake scrapers
 A cone shaped plastic used to
temporarily store and dispense frosting
when decorating cakes.
Pastry bags
 Creates a flat surface suitable for
decorating cakes specially when
stacking and filling your layers.
Cake leveler
 Can cut out uniform characters from
fondant for a variation of letter
designs.

Alphabet cut outs

EXERCISE:
Determine the function of the following tools in decorating cakes. Write
your answers on the space provided.
TOOLS AND MATERIALS Function
Pastry bag 1.____________________________________

Cake leveler 2.____________________________________

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Subject : BREAD AND PASTRY PRODUCTION NC II
Lesson Title : Characteristics of Classical Petit Fours
Learning Competency: LO1 Prepare Petit Fours TLE_HEBP9-12PF-IVa-b-12
Enabling Skills: Preparing and Displaying Petit Fours
References:https://www.lancaster.k12.oh.us/userfiles/816/Classes/7685/tm_prepare_&_ LAS No.: 4
display_petit_fours_final.pdf?id=538796
http://waseantourism.com/ft/Toolbox%20Development%20II:%2098%20toolboxes%20for
%20Front%20Office,%20F&%20B%20Services%20and%20Food%20Production/Submission
%20to%20ASEC/1st%20submission%20of%2024%20draft%20TBs_280912/Prepare%20an
d%20display%20petit%20fours/TG_Prepare_&_display_petit_fours_final.pdf
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=MX9AA63&

CONCEPT NOTES:
Petit Fours - are small biscuits and cakes that are attractively decorated.
They are intended to be served as dessert after dinner with coffee or cocktails.

Categories of Petit Fours:

 Petit Fours Sec: Dry
 Petit Fours Glace: Iced or glazed
 Petit Fours Fresh: Miniature tarts, fruit and cream filling

Assembling Petit Fours:

Materials:
 Sponge sheets in plain vanilla flavor
 Butter cream frosting
 Baking paper

Assembly Method:
1. Lay one sponge sheet on a sheet of baking paper.
2. Spread a thin layer of butter cream frosting over the sponge sheet.
3. Place a second sheet of sponge on top. Press firmly into place.
4. Spread another layer butter cream frosting over the second sponge sheet.
5. Place a third sheet of sponge. Refrigerate at least 30 minutes for
buttercream to set firmly.
6. Cut to square shapes and decorate with buttercream frosting.

EXERCISE:
Prepare and display sponge-based petit fours. Please refer to the attached
rubric.

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Name: Date: Score:

Subject : BREAD AND PASTRY PRODUCTION NC II
Lesson Title : Characteristics of Classical Petit Fours
Learning Competency: LO1 Prepare Petit Fours TLE_HEBP9-12PF-IVa-b-12
Enabling Skills: Preparing and Displaying Petit Fours
References:https://www.lancaster.k12.oh.us/userfiles/816/Classes/7685/tm_prepare_&_ LAS No.: 4
display_petit_fours_final.pdf?id=538796
http://waseantourism.com/ft/Toolbox%20Development%20II:%2098%20toolboxes%20for
%20Front%20Office,%20F&%20B%20Services%20and%20Food%20Production/Submission
%20to%20ASEC/1st%20submission%20of%2024%20draft%20TBs_280912/Prepare%20an
d%20display%20petit%20fours/TG_Prepare_&_display_petit_fours_final.pdf
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=MX9AA63&

CRITERIA Fair Good Superior

10 15 25
Sanitation/Safety
Student tried to use Student demonstrated Student mastered all
equipment safely and safe and correct use of all aspects of sanitation
correctly. Careless at kitchen equipment used for before, during, and after
times and did not always the lab. Student followed service. Student adhered
follow the rules. safe food handling to HACCP standards
Attempted to follow safe procedures.
food handling procedures.
Preparation/Technique
Only completed "mise en Student had good "mise en The student had great
place" of either food or place." Student used the "mise en place" with recipe
equipment. Food quality demonstrated techniques notes.
was unservable. for food preparation Student demonstrated
during lab. finished food product
Student paid attention to exactly as per recipe.
details to recipes and Food tasted excellent.
demonstrations. Food
tasted good.
Appearance
Baking product was Baking product was good Baking product was made
acceptable but and presentation was good. according to recipe’s
presentation was lacking. Food was made according specifications. The food
to the recipe was presented well and
was an excellent product.
Flavor
Final food products was Correct preparation of Produces all elements
edible; but lacked in flavor. food products resulted in successfully at a high level
Errors were made in good flavor profiles, of quality within time limit
following directions of texture and plate and goes beyond the
recipe presentation. assignment
Plated dessert
components 1 or 2 components of the 2 or 3 components of the All components of the
Texture, sizes and plated dessert is/are plated dessert are present. plated dessert are
present. present.
shapes, flavors,
colors, height, temp
TOTAL

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Name: Date: Score:

Subject : BREAD AND PASTRY PRODUCTION NC II
Lesson Title : Presenting and Plating Sponge Cakes
Learning Competency: LO1 Plate and decorate desserts in accordance with enterprise standards and
procedures. TLE_HEBP9-12PD-IVj-18
Enabling Skills: Plating Sponge Cakes
References: LAS No.: 5
https://www.google.com/search?q=plating+sponge+cake&source=lnms&tbm=isch&sa=
&ved=0ahUKEwjylp-
Rvc_jAhVBQN4KHfVyBEAQ_AUIESgB&biw=1366&bih=608#imgrc=j
nMFi9mmCcBanM:
https://cte.sfasu.edu/wp-content/uploads/2012/08/Rubric-for-Plating-
Presentation.pdf

CONCEPT NOTES:
Tips on How to Plate Cakes
1. Choose a Bowl that Works
 Always use a suitable bowl or
plate.

2. Create a Focal Point

 A focal point creates an
excitement on the plate.

3. Go Wild with Colors

 Add color to give life.

4. Garnish with Care

 Add garnish for flavor and
function.

For more tips on how to plate desserts please refer to:

https://www.mybluprint.com/article/insta-worthy-desserts-how-
to-plate-like-a-pastry-chef

EXERCISE:
Based on the above mentioned tips, plate and present your own sponge cake.
Refer to the attached rubric.

Competence.Dedication.Optimism
✓

SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
LEARNING ACTIVITY SHEET

Name: Date: Score:

Subject : BREAD AND PASTRY PRODUCTION NC II
Lesson Title : Presenting and Plating Sponge Cakes
Learning Competency: LO1 Plate and decorate desserts in accordance with enterprise standards and
procedures. TLE_HEBP9-12PD-IVj-18
Enabling Skills: Plating Sponge Cakes
References: LAS No.: 5
https://www.google.com/search?q=plating+sponge+cake&source=lnms&tbm=isch&sa=
&ved=0ahUKEwjylp-
Rvc_jAhVBQN4KHfVyBEAQ_AUIESgB&biw=1366&bih=608#imgrc=j
nMFi9mmCcBanM:
https://cte.sfasu.edu/wp-content/uploads/2012/08/Rubric-for-Plating-
Presentation.pdf

Rubric
Criteria Score
Proper Balance Plating is Balance Evidence of
balanced with attempted but balance is
even eye needs limited or not
appealing flow improvement present
5 4 3 2 1 0
Use of Color Color is Some color Lack of color
complimentary variety but variety
and eye needs
appealing improvement
5 4 3 2 1 0
Shape Incorporates Some repetition Variety in shape
(proportion) variety of eye of shapes but very limited or
appealing variety is not present
shapes evident
3 2 1 0
5 4
Use of Garnish Appropriate for Adequate but Inappropriate
food items not outstanding selection of
garnish or lack
3 2 of or too much
5 4 1 0
Overall Presentation is Presentation is Presentation
Product attractively acceptable and needs
Presentation displayed Shows some creativity improvement
creativity is displayed and lacks
5 4 3 2 creativity
1 0
Total Score

Competence.Dedication.Optimism
✓

SHARED OPTIONS
SENIOR HIGH ALTERNATIVE RESPONSIVE EDUCATION DELIVERY
LEARNING ACTIVITY SHEET

Name: Date: Score:

Subject : BREAD AND PASTRY PRODUCTION NC II
Lesson Title : Standards and Procedures of Storing Cake Products
Learning Competency: LO5 Store Cakes in Accordance with Establishment’s Standards and Procedures
TLE_HEBP9-12PD-IVj-20
Enabling Skills: Storing Cakes
References: LAS No.: 5.1
https://s3apsoutheast1.amazonaws.com/aseanasia/documents/toolboxes/Prepare%20and%
20produce%20cakes%20and%20pastries/TM_Prepare_&_produce_cakes_&_pastries_FN_0
60214.pdf
https://www.wilton.com/cms-storing-cakes.html

CONCEPT NOTES:
Storing Type Conditions
Room Temperature  Without dairy products the item can be stored
at room temperature
 Make sure it is covered from the external
environment
 Make sure product is labeled
 Store away from strong odors like onions or
cleaning agents
Freezer  When wrapping, be careful not to squash the
cake
 Date of freezing must be on the label
 Use the First In-First Out (FIFO) rule
Cool Room  Fresh cream can only be stored for 24 hours

Factors that Affect your Decorated Cake:

Factors Effects
Florescent and  Will change icing colors
Lighting Sunlight
Humidity  Royal icing and gum paste decorations will be
softened
Heat  A melt icing and can sag decorations
EXERCISE: ESSAY.
Differentiate each storing type from the other. (15 points)

Competence.Dedication.Optimism