TVL-H.E. Grade 11 Cake Decorating Module 4
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Questions and Answers

What is required for the exploitation of works created by the Government of the Philippines for profit?

  • Prior approval from the government agency or office (correct)
  • Payment of a licensing fee only
  • Publication in a national newspaper
  • A written approval from the President

    • Who is responsible for ensuring copyright compliance for borrowed materials in the module?

  • The publisher and authors (correct)
  • The Department of Education alone
  • The government of the Philippines only
  • The students utilizing the module

    • Which of the following does Republic Act 8293, section 176 specifically mention regarding government works?

  • No accountability is required for borrowed materials
  • Government works can be sold without consent
  • Royalty payments can be imposed by agencies (correct)
  • All works are free to use without restrictions

    • What is the role of the author in the development team of the module?

    <p>To write the content of the module (B)</p> Signup and view all the answers

    Which of the following responsibilities is NOT assigned to Emma Concepcion S. Reso-or?

    <p>Layout Artist (D)</p> Signup and view all the answers

    What is the primary aim of the learning resource mentioned in the module?

    <p>To engage learners in guided and independent learning activities. (A)</p> Signup and view all the answers

    What type of support is expected from the facilitator according to the module?

    <p>To keep track of learners' progress while encouraging self-management. (A)</p> Signup and view all the answers

    Which part of the module provides insight into the skills or competencies to be learned?

    <p>What I Need to Know (A)</p> Signup and view all the answers

    What does the 'What I Know' section primarily aim to do?

    <p>Check the prior knowledge of learners before proceeding. (C)</p> Signup and view all the answers

    How does the resource intend to accommodate learners' diverse needs?

    <p>By encouraging independent learning at their own pace. (A)</p> Signup and view all the answers

    Study Notes

    TVL-H.E.-Bread & Pastry Production Module 4: Decorating and Presenting Cakes

    • This module details aspects of decorating and presenting cakes, part of the TVL-H.E. Bread & Pastry Production curriculum.
    • The module is geared towards Grade 11 students.
    • The module is designed for both private and public school educators.
    • This module provides guided and independent learning, suitable for varied learning styles and paces.
    • Information is presented in a user-friendly manner, using icons for different learning components.
    • The module emphasizes practical skills and is suitable for various contexts.
    • The material is published by the Department of Education.
    • Key figures within the Department of Education are mentioned.
    • The module includes a "Notes to the Teacher" section providing guidance for facilitators.
    • The "What I Need to Know" section introduces the skills and competencies to be learned.
    • The "What I Know" section assesses pre-existing knowledge.
    • The "What's In" section reviews prior learning.
    • The "What's New" section introduces new concepts.
    • The "What Is It" section delves into the concepts.
    • The "What's More" section encourages independent practice.
    • The "What I Have Learned" section summarizes key learning points.
    • The "What I Can Do" section gives activities to apply learning.
    • An assessment section is included for evaluating mastery.
    • Additional activities can be carried out upon mastering the fundamental skills introduced within the module.

    Different Types of Icing

    • Buttercream: A versatile icing made from powdered sugar, milk, and superior butter. Quality of butter affects taste and appearance.
    • Whipped Cream: A light and airy icing made with heavy whipping cream and sugar.
    • Royal Icing: A hard, decorative icing using egg whites and powdered sugar.
    • Cream Cheese Frosting: A smooth icing using cream cheese and butter cream, suited for varied types of cakes.
    • Meringue: A light and fluffy icing made from egg whites, water, and granulated sugar, commonly used for decorated cakes.
    • Fondant: A smooth, hard icing used for decorative purposes on cakes.
    • Chocolate Ganache: A rich and flavorful icing made from chocolate and cream.

    Procedure for Icing a Cake

    • Steps are outlined for preparing the cake surface for icing.
    • Instructions for positioning icing, layer placement, and filling.
    • Techniques for achieving smooth and even finishes on the cake.
    • Tips and tricks on handling icing are mentioned, along with directions for the type of tools required.

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    Related Documents

    TVL HE Bread & Pastry Production Module 4 (2020) PDF

    Description

    This quiz focuses on Module 4 of the TVL-H.E. Bread & Pastry Production course, specifically about decorating and presenting cakes. Designed for Grade 11 students, it incorporates various learning styles and emphasizes practical skills essential for cake decoration. Ideal for educators in both private and public school settings, it provides comprehensive guidance for teaching and assessment.

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