I.
OBJECTIVES
At the end of the lesson the students will be able to:
1. Prepare a variety of fillings and coating/icing, glazes and decoration for pastry products
according to standard recipes, enterprise standards and/or costumer preferences.
II. LEARNING CONTENT
Topic: Types of Icing, Filling, and Glazes
Reference: Textbook pages: Bread and Pastry Production, Pages 44-45
Materials: Visual-aid and Tape
Equipment: Projector and Laptop
III. PROCEDURES
A. Preparation
1. Prayer
2. Checking of Attendance
3. Review
4. Motivation
The teacher presents a short video on Icings, Fillings and Glazes.
B. Lesson Proper
a. Presentation
Types of Icing, Filling and Glazes
b. Discussion
Types of Icing Procedure Best Used for Coloring Storage
American Butter and milk are beaten Used as frosting and Icing can be
Butter Cream/ together, and then filling. It is also used for refrigerated
Confectioner’s confectioners’ sugar is decorations including or frozen in
Sugar Icing added. Flavor the mixture roses, drop flowers, sweet an
with extracts and peas and figure piping. airtight
chocolate container for
week.
Butter Cream It uses egg yolk and is Filling and Frosting. Needs
French made the way as Italian refrigeration.
meringue.
Butter Cream Both use of egg white but Frosting and Filling Needs
Meringue differences are how they refrigeration.
Italian and are made. Italian-Hot
Swiss sugar syrup is added to
already whipped egg
whites. Swiss-The whites
and sugar are mixed
together over heat and
whipped. And then,
cooled before the butter
and flavoring are added.
This type is the simplest.
Butter Cream Made from stiff American Covering cookies. Same as
Rolled butter cream. Dough –like Can be tinted. American Butter
consistency that is rolled cream
out applied to cake.
Glazes
Jams and Jellies Can purchase ready – Used as filling alone or in Refrigerate after
made: stir it to soften, or combination with other opening. Is not
heat with amount of liquid
if it’s too thick, and strain fillings such as butter perishable if
to remove the seeds. cream. used as a filling.
Royal icing Heavy paste of egg whites Used in general piping or Does not need
and confectioners’ sugar delicate work. Decorating refrigeration air
beaten with a little cookies and bread houses. dried
vinegar or lemon juice. Tints to pastel to dark decorations last
Can be made in colors. for months.
different
consistencies.
Whipped cream Beaten with sugar. Can be Can be used as a filling Must remain
flavored. Stabilized for and frosting. Can be piped refrigerated.
longer life with gelatin. to form soft decorations.
Tints in pastel colors.
A. Group Activity:
The students group themselves into 5. They are going to prepare boiled icing.
B. THICK and PAIR Activity
Directions: In 3-5 sentences, answer the following questions. Discuss your answer with
your seatmate.
1. How do we present and decorate bakery products?
2. Why is it important to decorate finished baked products?
Your answer will be rated using the rubrics below.
CRITERIA 4 3 2 1
Clarity Exceptionally Generally Lacks clarity Unclear, cannot
clear and easy clear and and difficult to understand
to understand quite easy to understand
understand
Comprehensiveness Thorough and Substantial Partial or not Misunderstanding
comprehensive Explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant
C. GENERALIZATION
What are the types of Icing and Glazes? Among the Icings, what is the most
commonly used icing?
IV. EVALUATION
Directions: Read and statement carefully and write the correct word that describes each
statement. Write your answer in your activity notebook.
1. The most important ingredient in all types of frosting.
2. Made by warming eggs whites, sugar, and water, and beaten until
fluffy and glossy.
3. A French term which means rich and very chocolate.
4. Made from beating egg whites and sugar.
5. Sticky icing that dries a hard finish and is purely white.
V. ASSIGNMENT
1. Research “Ways to Present and Display Bakery Products”
I. OBJECTIVES
At the end of the lesson the students will be able to:
1. Prepare a variety of fillings and coating/icing, glazes and decoration for pastry products
according to standard recipes, enterprise standards and/or costumer preferences.
2. Fill and decorate bakery products, where required and appropriate, in accordance with
standard recipes and/or enterprise standards and customers.
II. LEARNING CONTENT
Topic: Decorative Techniques and Rules for Garnishing
Reference: Textbook pages: Bread and Pastry Production, Pages 46-47
Materials: Visual-aid and Tape
Equipment: Projector and Laptop
III. PROCEDURES
A. Preparation
1. Prayer
2. Checking of Attendance
3. Review
4. Motivation
The teacher shows different pictures of presenting baked products.
B. Lesson Proper
a. Presentation
Decorative Techniques and Rules for Garnishing
b. Discussion
Decoration is the final part of the production of any
products.
These are the ways and present and display bakery products:
1. Trays
2. Cellophane bags
3. Boxes
4. Doilies
5. Labels
6. Glass Vase
7. Jar
Group Activity:
Directions: Decorate and present bakery products attractively using suitable garnishes
and service wares.
Dimensions
Excellent Very Satisfactory Needs No Points
Satisfactory Improvement attempt Earned
1. Use of tools Uses tools and Uses of tools Uses tools and Uses tools and No
and equipment and equipment equipment equipment attempt
Equipment correctly and correctly and correctly and but incorrectly and
confidently at confidently less confidently less confidently
all time most of the sometimes most of the time
time
2. Application Manifests very Manifests Manifests very Manifests less No
of Procedures clear clear clear understanding of attempt
understanding understanding understanding of the step-by-step
of the step-by- of the step-by- the step-by-step procedure
step procedure step procedure but seeking
procedures sometimes seeks clarification most
clarification of the times
Works Works Works Works No
independently independently independently independently but attempt
with ease and with ease and with ease and with assistance
confidence at confidence confidence from most of the
all times most of the sometimes times
times
3. Safety work Observes Observes Observes safety Most of the time No
habits safety safety precautions not observing attempt
precautions at precautions sometimes safety precautions
all time most of the
times
4. Task is Task is Tasks is nearly Work completed a No
Completeness completed ff. completed completed the head of time attempt
of task the procedures following the procedures in the
in the activity procedures in project
with the project
improvement/
innovations
5. Time Work Work Work completed Work completed No
management completed completed (min/hrs/days) (min/hrs/days) attempt
ahead of time within allotted beyond beyond
time
C. GENERALIZATION
What are the types of Icing and Glazes? Among the Icings, what is the most
commonly used icing?
IV. EVALUATION
Directions: Read and statement carefully and write the correct word that describes each
statement. Write your answer in your activity notebook.
1. These are clear and transparent.
2. This is one of the easiest ways to add twist on cookie presentation.
3. Used to graciously decorate a tray of cookies.
4. It is the final part of the production of any products.
5. The most inexpensive packaging material.
V. ASSIGNMENT
1. Study on How to Store Baked Products.
