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

Flashcards

Guided and Independent Learning

Learning that allows students to learn at their own pace and time, often using digital resources.

Guided Learning

The learner's journey is guided and supported.

Independent Learning

The learner is responsible for their learning and works without direct supervision.

21st Century Skills

Skills and knowledge that are crucial in the 21st century, including technological skills, communication skills, and critical thinking.

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Learners' Needs and Circumstances

The ability of the learners to complete tasks based on their own needs and circumstances.

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Decorating and Presenting Cakes Module

This module covers the essential techniques and skills associated with the decoration and presentation of cakes, crucial for creating visually appealing and professionally presented desserts.

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TVL-11 Bread & Pastry Production

This module is part of the TVL-11 Bread & Pastry Production curriculum, targeting students pursuing careers in the baking industry.

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Alternative Delivery Mode (ADM)

The module is designed for self-paced learning through the Alternative Delivery Mode (ADM), which allows students to learn at their own convenience.

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Grade 11 – Bread & Pastry Production

This module is geared towards students in Grade 11, providing them with essential skills and knowledge for a career in baking.

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First Edition, 2020

The module was first published in 2020, indicating its relevance to current baking trends and practices.

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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

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