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Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester, Quarter 1
Module 6: Prepare and Produce Bakery Products
LO2 – Decorate and Present Bakery Products
Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester Quarter 1 - Module 6: Prepare and Produce Bakery Products
LO2 – Decorate and Present Bakery Products

Republic Act 8293, Section 176 states that:

No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency or office wherein the work is created
shall be necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Regional Director: GILBERT T. SADSAD

Assistant Regional Director: JESSIE L. AMIN

Development Team of the Module

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

Starter Brief introduction of the topic

The competencies that you need to achieve at the

My Goals
end of the module

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

Word Bank Key words to learn from the lesson

Lesson proper that emphasizes the competency

Learning Activities
that you must develop

Skills Work Out Activities to practice on after the lesson proper

Check for Understanding Measures your learning after the lesson

Enrichment Assignment or activities to reinforce your learning

References Sources of information used for the lesson

Answer Key Answer key to practice tests

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

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 Starter
Welcome to Module 6! In previous module, we have discussed about how to
evaluate temperature ranges in baking, perform preheating the oven and prepare variety
of bakery products. In connection with that, this module will discuss on how to decorate
and present bakery products.

My Goals
At the end of this module, you should be able to :
1. Identify the different types of frosting, filling, glazes & decorations used in
presenting bakery products.
2. Prepare variety of fillings, frostings, glazes and decorations according to the
standard recipes, enterprise standards and customer preference.
3. Fill and decorate bakery products in accordance with standard recipes,
enterprise standards and customer preference.
4. Present bakery products according to desired product characteristics

Pre-Test
Multiple Choice. Read the following questions carefully and analyze. Write the letter of
the correct answer on your answer sheet.

1. What type of sugar is usually used in preparing icing?

a. brown sugar c. granulated sugar
b. confectioner’s sugar d. refined sugar
2. The following are types of frosting except ___________.
a. French buttercream c. Rolled buttercream
b. Swiss buttercream d. Royal icing
3. Which type of frosting is made from beating egg whites and sugar?
a. Boiled icing c. sugar Icing
b. French buttercream d. Swiss buttercream
4. Which of the following glaze is made of heavy paste of egg whites and
confectioner’s sugar with a little bit of acid?
a. jams c. royal icing
b. jellies d. whipped cream
5. Which of the following frosting can be used as filling?
a. boiled icing c. sugar Icing
b. royal icing d. Swiss buttercream

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 Word Bank
Aesthetic – pleasing to the eye
Decorate – make the bakery product look more attractive by adding something colorful
Filling – a thick mixture which is used between the layers of bakery products
Frosting – a thick and opaque mixture used for topping and covering the outside of bakery
products
Glazes – a mixture of sugar and liquid thin enough to be poured

Learning Activities
A well-planned baked product may fail if the presentation is not well done. The
moment that bakery products like bread, cookies, etc. is presented to the customer, it can
turn off the appetite if it is not properly arranged. An aesthetically pleasing arrangement in
a plate or in a packaging material can sharpen it. In order to improve the aesthetic value
of bakery product, it should be laid out first before deciding whether it is pleasing to the
eye or not. There goes a saying that first impression of the food on the plate depends on
how it is plated or packaged.
This lesson deals mainly on how to decorate and present bakery products.
Discussion of the different concepts with regards to the most common frostings, fillings
and glazes and how to present your bakery products will be based on industry standards.

Commonly used Frosting/Icings,

Fillings and Glazes
Cookie Observation
Observe the picture of plated cookies. Answer the question inside the box using your
senses.

Ano’ng nakita mo? Ano’ng nasabi mo?

Ano’ng nadama mo?

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LOOK BACK
In the Name of Bread
Directions: Identify the names of the different frosting, filling & glaze that is available in
your community or in a famous bakeshop in your town. Give at least 3 for each category.

FROSTING GLAZE
FILLING

1. 1. 1.
2. 2. 2.
3. 3. 3.

A delicious bakery product is made even better when topped with frosting
or glaze or a delicious filling.

FROSTING
AMERICAN BUTTERCREAM / CONFECTIONERS' SUGAR
DESCRIPTION /
ICING - Several styles. Is most popular choice for frosting. Sweet,
CONSISTENCY
buttery flavor. Can be slightly gritty. Great for most decorating.
Butter (and/or shortening) and cream or milk are beaten together,
and then confectioners' sugar added. Flavored with extracts and
HOW MADE
chocolate. Can be made thin to stiff consistency, and fluffy or
smooth.
Use as a frosting and filling. Can be piped for smooth, borders,
BEST USED FOR / writing. Most decorations including roses, drop flowers, sweet peas
COLORING and figure piping. Flowers remain soft enough to be cut with a knife.
Use or serve at room temperature.
Icing can be refrigerated in an airtight container for 2 weeks or
STORAGE
frozen.
Does not hold up well in warm weather, unless shortening is used.
SPECIAL
Jams and ganache are always great alternatives to buttercream
INFORMATION
fillings and hold-up well in warm weather.
DESCRIPTION/
BUTTERCREAM – FRENCH is very rich.
CONSISTENCY
HOW MADE Uses egg yolks (or whole eggs) and is made the same way as
Italian meringue.

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BEST USED FOR /
Filling and frosting.
COLORING
STORAGE Needs refrigeration
SPECIAL Due to the egg yolks, this buttercream is very perishable and
INFORMATION should be kept refrigerated.
DESCRIPTION/ BUTTERCREAM - MERINGUE ITALIAN (MOUSSELINE) AND
CONSISTENCY SWISS - Fluffy and buttery. Medium to thick consistency.
Both use only egg whites, but differences are how they are made.
Italian: Hot sugar syrup is added to already whipped egg whites.
HOW MADE Swiss: The whites and sugar are mixed together over heat and
whipped. Then, cooled before the butter and flavoring are added.
This type of buttercream is the simplest.
BEST USED FOR /
Frosting and filling on cake.
COLORING
STORAGE Needs refrigeration.
SPECIAL Italian holds up well in warm weather (75 degrees plus) and is more
INFORMATION dependable. Swiss tends to deflate a little quicker and doesn't hold
up as well in warm environments.
DESCRIPTION/
BUTTERCREAM – ROLLED - Sweet. Similar to fondant.
CONSISTENCY
Made from stiff American buttercream. Dough-like consistency that
HOW MADE
is rolled out before applied to cake.
BEST USED FOR /
Covering cakes and cookies / Can be tinted;
COLORING
STORAGE Same as American Buttercream
SPECIAL
Is very soft and can be hard to work with.
INFORMATION

FILLING
DESCRIPTION/ CITRUS (LEMON) CURD A conserve or custard with a thick
CONSISTENCY consistency. Tart flavor.
Made with lemons, butter, eggs, sugar, and cooked on the
HOW MADE
stovetop.
BEST USED FOR / Spread on bread or cakes. Used as a filling. Fold in with whipped
COLORING cream or pastry cream.
STORAGE Keep refrigerated.
SPECIAL
Needs refrigeration.
INFORMATION
DESCRIPTION/ CREAM CHEESE - Slightly tangy, but can be sweet. Thick and
CONSISTENCY creamy. Thin to medium consistency.

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 Cream cheese and butter are beaten together, liquid (milk, liqueur)
is added and beaten in, then confectioners' sugar is added, with
HOW MADE flavoring at end, such as vanilla extract.
Cream cheese frostings get really soft quickly after you take them
out of the fridge
BEST USED FOR /
Filling and frosting
COLORING
STORAGE Keep refrigerated.
SPECIAL
Needs refrigeration.
INFORMATION
DESCRIPTION/ CUSTARD OR PUDDINGS - Different varieties. Pastry cream or
CONSISTENCY Citrus curd, thick, smooth and creamy.
Custard(pastry cream) thickened with flour or cornstarch. See
HOW MADE Citrus curd. Fruit puree or flavored base(mousse) folded in with
whipped cream or beaten egg whites.
BEST USED FOR / Fillings used alone. A small amount can be folded into whipped
COLORING cream to flavor it.
STORAGE Must remain refrigerated.
SPECIAL
Highly perishable. Needs refrigeration.
INFORMATION

GLAZE
DESCRIPTION/
JAMS AND JELLIES
CONSISTENCY
stir it to soften, or heat with small amount of liquid if it's too thick,
HOW MADE
and strain to remove the seeds.
BEST USED FOR / Used as a filling alone or in combination with other fillings such as
COLORING buttercream or ganache.
STORAGE Refrigerate after opening. Is not perishable if used as a filling.
SPECIAL Great for warm or hot weather. But, filled cakes should be stored in
INFORMATION refrigerator for long-term storage to prevent mold.

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 Skills Work Out #1
TASK SHEET #1
Title: Prepare a Pineapple Jam
Performance Objectives: Given the tools and equipment, you should be
able to prepare a pineapple jam in your kitchen at home. Follow the instructions below.
Materials: • saucepan • can opener • spoon
• stove • clean jar • measuring cups
Ingredients: • 18 oz can crushed pineapple with syrup or 1 • ¾ cup sugar
medium sized fresh pineapple, chopped
Steps/Procedure:
1. In a small saucepan, bring the pineapple and sugar to a boil.
2. Boil for 20 minutes, stirring often, until the jam is thickened.
3. Pour into a clean jar.
Assessment: Use the self-assessment rubrics below to test your performance.

SELF ASSESSMENT RUBRICS

Learner’s Name: Date:
Hands On: Prepare a Pineapple Jam Test Attempt 1st 2nd 3rd
Directions: For every item given, make a self-assessment on how well you performed.
Rate from 1 to 4, with 4 as the highest performance level.

Level OVERALL EVALUATION

Tasks
Achieved PERFORMANCE LEVELS
4 – I can perform the skill without supervision and with initiative
Step 1 and adaptability to problem situations.
3 – I can perform the skill satisfactorily without assistance or
Step 2
supervision.
2 – I can perform the skill satisfactorily but requires some
Step 3
assistance and or/ supervision.
Total 1 – I can perform parts of the skill satisfactorily but requires
Points considerable assistance and or supervision.

PERFORMANCE STANDARDS
For acceptable achievement, all items should receive a
YES NO N/A
“Yes” or “N/A” response.
I can prepare a pineapple jam.
I can follow safety precautions.

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 Skills Work Out #2
It’s a Jam!
It’s time to try out the pineapple jam you’ve just made.
1. Get a couple of bakery products from your kitchen or bakery which can be suitable with
the pineapple jam.
2. Spread the jam on top or put the filling inside the bakery product in the most appealing
way.

Option 1 3. Arrange the bakery products and let your family members give
their comments in terms of its appearance and appeal. Write down
Tech-free their comments.
Option 2 3. Arrange the bakery products and using your camera phone take a
Techie picture of your finished product. If you can connect to the internet, try
to upload the picture to our class Facebook group/Messenger or on
your social media account. Gather the comments of your friends for
future improvement of your product. List down the comments of your
friends in social media and submit it to your teacher.

SELF ASSESSMENT RUBRICS

Learner’s Name: Date:
Hands On: Present a bakery product with Test Attempt
1st 2nd 3rd
pineapple jam
Directions: For every item given, make a self-assessment on how well you performed.
Rate from 1 to 4, with 4 as the highest performance level.

Level OVERALL EVALUATION

Tasks
Achieved PERFORMANCE LEVELS
4 – I can perform the skill without supervision and with initiative
Step 1 and adaptability to problem situations.
3 – I can perform the skill satisfactorily without assistance or
Step 2
supervision.
2 – I can perform the skill satisfactorily but requires some
Step 3
assistance and or/ supervision.
Total 1 – I can perform parts of the skill satisfactorily but requires
Points considerable assistance and or supervision.

PERFORMANCE STANDARDS
For acceptable achievement, all items should receive a
YES NO N/A
“Yes” or “N/A” response.
I can present a bakery product/s with pineapple jam.
I can follow safety precautions.

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 Present Bakery Products
Cookie Detective:
Detective Conan wants to investigate if these cookies look amazing or not. He
closely scrutinizes every detail of the presentation and decoration the cookies. If you are
one of the apprentices of Detective Conan, what will your findings be?

Write your findings

in your notebook.

LOOK BACK
Sequence of Ideas:
What was your idea of an ideal appearance of bakery products when you were…

Pre-schooler Elementary Secondary

Ways to Present and Display Bakery Products

1. Choose the appropriate container of the products. Consider the size, shape and
decoration.
2. Select appropriate plates for your bakery products.
3. Arrange shape combination of your bakery products to create a sculptural
landscape.
4. Wrap individually unfrosted bakery products in a parchment paper.

Materials to be used during presentation and display of bakery

products
• Trays - After taking from the oven, product is placed onto cooling wires, decorated and
then placed on trays or platters.
• Cellophane Bags - Bags are clear and transparent. Product is placed inside the bags
to protect from outside contamination and to slow the staling process. Staling is caused
by air passing through product and removing moisture. Then moisture evaporates from
surface.
• Boxes - Product might be placed into boxes and displayed for sale, lots of 6 or 12.
Some boxes might have seen through lids.
• Doilies - Some larger product might be placed on a doily and displayed individually.
The role of the doily is to have a barrier under product and protect from surface
contamination.

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• Labels – Packaged products will labels showing ingredients, name of manufacturer
and other legal requirements. They make good advertising.
• Jar - This is one of the easiest ways to add a twist on cookie presentation.
Fill a jar with colorful spring cookies. Make sure that the jar is big enough to fit about
15 or 20 cookies. Once the jar is filled, you can decorate a spring-themed covering for
the lid of the jar. To do the covering, make a circle on a paper using a round plate.
Then, glue the circle onto a piece of colorful fabric. Green, yellow and red are great
colors for spring. Cut out the circle with sewing scissors. Lastly, wrap the piece of fabric
on the jar rim with twine.
• Vase - For the vase filling, cut three lemons into small and thick slices. Set whole
lemons in the glass vase. Now, assemble lemon slices between the glass vase and
the whole lemons. Repeat this step until the glass vase is completed. Fill the glass
vase with water. Now, lay a plate on the top of the glass with waxed paper and fill with
eye-catching spring cookies.

Skills Work Out #3

Word Network.
Identify words that can be associated with the word inside the circle.

PRESEN
TATION

Check for Understanding

Directions: Read each statement carefully and write the correct word that best
describes each statement. Write your answers on your answer sheet.
_______ 1. It refers to the containers or packages used in presenting and decorating
bakery products.
_______ 2. It is the final part of the production of any bakery product.
_______ 3. It is a French term which means rich and very chocolate.
_______ 4. It is a type of material where product is placed inside the bags to protect
from outside contamination and to slow the staling process.
_______ 5. This is one of the easiest ways to add a twist on cookie presentation.

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 Enrichment

1. Go to your kitchen, look for any available bakery product that was bought
from the local bakeshop or locally manufactured baked product.
2. Scrutinize the overall characteristics of the bakery product in terms of
presentation.
3. Make a reflection about your findings. Use the guide questions in making
reflection.
a. What is the appearance of the product?
b. What material was used in presenting the bakery product?
c. Were the garnishes suit to the product? Why?

References
Book:
Department of Education (2016). Bread and pastry – technical-vocational-livelihood track manual.
Sunshine Interlinks Publishing House, Inc.
Internet Sources:
Canva for Education. (2020). Bread and pastry production. Retrieved from:
https://www.canva.com/education/

Answer Key
Pre-Test
1. B 2. D 3. C 4. D 5. D

Skills Workout 3

display

PRESEN show
expose TATION

exhibit

Check for Understanding

1. packaging 2. presentation 3. buttercream
4. cellophane bags 5. jar

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

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