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

11 11 TVL-H.E.–Bread & Pastry Production Quarter 2 – Module 4: DECORATING AND PRESENTING CAKES TVL HE Bread & Pastry Production– Grade 11 Alternative Delivery Mode Quarter 2 – Module 4: Decorating and Presenting Cakes First Edition, 2020 Republic Act 8293, section 176 states...

11 11 TVL-H.E.–Bread & Pastry Production Quarter 2 – Module 4: DECORATING AND PRESENTING CAKES TVL HE Bread & Pastry Production– Grade 11 Alternative Delivery Mode Quarter 2 – Module 4: Decorating and Presenting Cakes First Edition, 2020 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 module 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. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio Development Team of the Module Writer: Jesusa D. Paladar Editor: Emma Concepcion S. Reso-or Reviewer: Emma Concepcion S. Reso-or Typesetter: Emma Concepcion S. Reso-or Layout Artist: Emma Concepcion S. Reso-or Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid Adolf P. Aguilar, TM, Ed.D. Elmar L. Cabrera Nilita R. Ragay, Ed.D. Antonio B. Baguio, Jr., Ed.D. Printed in the Philippines by ________________________ Department of Education –Region VII Schools Division of Negros Oriental Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental Tele #: (035) 225 2376 / 541 1117 E-mail Address: [email protected]  11 TVL HE – Bread & Pastry Production Quarter 2 – Module 4 Decorating and Presenting Cakes Introductory Message For the facilitator: Welcome to the TVL-11 Bread & Pastry Production Alternative Delivery Mode (ADM) Module on Decorating and Presenting Cakes! This module was collaboratively designed, developed and reviewed by educators both from public and private institutions to assist you, the teacher or facilitator in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling. This learning resource hopes to engage the learners into guided and independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. As a facilitator, you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module. ii For the learner: Welcome to the TVL-11 Bread & Pastry Production Delivery Mode (ADM) Module on Decorating and Presenting Cakes! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner. This module has the following parts and corresponding icons: This will give you an idea of the skills or What I Need to Know competencies you are expected to learn in the module. This part includes an activity that aims to check what you already know about the What I Know lesson to take. If you get all the answers correct (100%), you may decide to skip this module. This is a brief drill or review to help you link What’s In the current lesson with the previous one. In this portion, the new lesson will be What’s New introduced to you in various ways; a story, a song, a poem, a problem opener, an activity or a situation. This section provides a brief discussion of the What is It lesson. This aims to help you discover and understand new concepts and skills. This comprises activities for independent practice to solidify your understanding and What’s More skills of the topic. You may check the answers to the exercises using the Answer Key at the end of the module. This includes questions or blank What I Have Learned sentence/paragraph to be filled in to process what you learned from the lesson. This section provides an activity which will What I Can Do help you transfer your new knowledge or skill into real life situations or concerns. iii  This is a task which aims to evaluate your Assessment level of mastery in achieving the learning competency. In this portion, another activity will be given Additional Activities to you to enrich your knowledge or skill of the lesson learned. Answer Key This contains answers to all activities in the module. At the end of this module you will also find: References This is a list of all sources used in developing this module. The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher/facilitator once you are through with it. If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it! iv  What I Need to Know This module was designed and written with you in mind. It is here to help you master the nature of Bread and Pastry. The scope of this module permits it to be used in many different learning situations. The language used recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using. The module is divided into two lessons, namely:  Lesson 1 – Icing and Frosting  Lesson 2 – Presenting and Plating Cakes After going through this module, you are expected to: 1. Describe the different types of icing and frosting. 2. Prepare icing based on standard recipe. 3. Show correct practice in applying icing to the cake with patience and creativity. 1  What I Know Multiple Choice Directions: Read and evaluate each item carefully. Choose the correct answer from the choices given below. Write your answer in your notebook. 1. What coating is applied to food to make the food shiny or glossy? A. custard B. ganache C. glaze D. syrup 2. Which is a kind of icing that is made out of butter and/or shortening blended with confectioner’s sugar or sugar syrup A. butter cream B. custard C. ganache D. syrup 3. Which is a rich cream made of chocolate and heavy cream? A. butter cream B. custard C. ganache D. syrup 4. The easiest cake icing to make? A. butter cream B. custard C. ganache D. fondant 5. Type of cake icing that dries into a hard outer shell. It is also one of the easiest to dye with edible colorings. A. Royal icing B. Fondant icing C. Butter cream D. Cream cheese frosting 2  Lesson DECORATING AND PRESENTING CAKES 4 There are many cakes. Cakes with fillings always seem to add a little extra to the treat. While there is a whole range of cake-fillings recipes to choose from is Important that the type of filling you use is stable enough. Differentiate the pictures. Directions: Answer the following questions on your notebook. 1. Which cup cake is more attractive? 2. Have you ever tried decorating cup cakes with icing? 3. What do you think are the ingredients needed in preparing an icing? What’s In Directions: Re-arrange the jumbled letters to form the words being described. Write your answer on you notebook. 1. ngici – sweet coating that covers the cake 2. gnitsorf – a term used when icing is generously applied on a cake 3 3. rexim cirtcele – is used to beat & blend ingredients 4. gab yrtsap – is a funnel shaped container of icing to force thru a pastry tip 5. rebbur reparcs – is used to remove sticky ingredients and mixtures from the sides of a bowl You will encounter these words as you continue to read this module. Notes to the Teacher The following are information that would lead to the activities and assessment. Some activities may need your own discretion upon checking or you may use a rubric if provided. Please review the activities and answer keys and amend if necessary. What’s New Directions: Answer the following questions. Write your answer on your notebook. 1. Why is it important to plate cakes? 2. Have you tried plating cakes? 3. Would you be able to do it if given the materials? What is It Icing and Frosting Meaning of Icing Icing is a sweet coating made of sugar, butter, water, and egg whites or milk; It is often flavored and cooked and used to cover or decorate baked goods, such as cakes or cookies. 4 Different Types of Icing Here are the most popular kinds of cake icing that you can use to finish your cakes. 1. Butter Cream Butter cream is made of sifted powdered sugar, milk and superior butter. The quality of butter used will reflect on the appearance, consistency and taste of your butter cream frosting. 2. Whipped Cream This type of cake icing is achieved using cold heavy whipping cream and sugar. Some would advise you to use powdered sugar but ordinary granulated sugar would work just as well. 3. Royal Icing This type of cake icing dries into a hard outer shell. It is also one of the easiest to dye with edible colorings. There are two ways to make this type of frosting: using egg whites (like a meringue icing) and powdered sugar or by using meringue powder in place of egg whites. 4. Cream Cheese Frosting Cream cheese frosting is made with part butter cream frosting and a good quality cream cheese. This type of frosting is usually perfect for carrot cakes, red velvet cakes and as a filling for doughnuts and cupcakes because of its consistency. 5. Meringue The basic ingredients for this frosting are egg whites, cold water and granulated sugar and are one of the most common types of cake icing. It is light and fluffy because air is introduced into the egg mixture to create a stiff consistency. 6. Fondant This is a popular heavy frosting among celebration cakes because it is easy to sculpt and work out. Basic fondant ingredients include gelatin, glycerine, water, icing or castor sugar (lighter than powdered sugar) and shortening. 7. Chocolate Ganache Chocolate ganache and glazing are probably the easiest cake icings to make. Steps and Procedures in Icing a Cake You will need: Cake cardboard Cake boards come in all different sizes. Use a board that is 1-inch larger than the cake pan. If you don’t have cake boards, a kitchen plate would be just fine. Turntable It is used to move cake easily in making frosting and decorating. 5 Cake decorating knife or Icing spatula These are round tipped blunt knives that are essential for moving icing around and smoothing edges. They come in bent and flat. I almost exclusively use a flat, but the bent come in handy for smoothing the top of cakes. Procedure in icing a cake 1. Start by taping a doily to your cake board, or kitchen plate. Place on the revolving cake stand.. 2. Center cake on top of the cake board or kitchen plate. 3. Dollop about 3/4 cup of frosting into the center of the cake round. 6 4. Pour about 1/2 cup to 3/4 cup of butterscotch filling into the center of the iced layer. Using the back of a spoon, not your icing spatula, spread the filling until it reaches the icing barrier that you have created. 5. Set aside the butterscotch topped layer for a moment. Place the second layer of cake on a piece of waxed paper on the revolving cake stand, top side up. Trim the cake with a serrated knife to even out the cake round just as you did with the first layer. 6. Return the butterscotch layer to the cake stand and carefully place the second layer, frosting side down, on top of the butterscotch filling. 7. Make sure that the top of the cake is fairly even. Gently push the cake down a bit if one side is higher than the other. Place a cup of frosting onto the center of the cake. Using the icing spatula spread the frosting out towards the edges of the cake. Smooth the center letting frosting accumulate at the edges of the top of the cake if 7 you find you have extra. The extra frosting at the edge of the cake can be used to frost the sides of the cake. 8. Run the icing spatula under warm running water. Cleaning the knife with warm water will help smooth the icing more easily. 9. Once the sides have been frosted and smoothed, clean the icing spatula once again. Now your cake is ready for decoration. You can cover the cake with fondant and go nuts. 8 PRESENTING AND PLATING CAKES It is important to learn how to plate cakes properly. Pastry chefs in restaurants spend a lot of their time to plate desserts so that they look as good as they taste. Tips on how to plate and present cakes 1. Be creative with color A splash of color can bring your desserts to life. A dark chocolate cake can go from a brown lump to an artful concoction when garnished with vibrant berries; a lemon tart goes from a fairly monotone palette to lively and lovely when presented with the contrast of a violet flower and marbled raspberry coulis. 2. Combine textures Adding different textures to the plate adds excitement to the visual appeal of cake. Different textures excite the senses, giving an anticipatory sense of the taste pleasures to come. 3. Compose your plate There are many ways to compose a plate. Consider the plate as if it were a blank canvas or as if you were composing the frame for photograph. What would fill the space in an interesting way? 9 4. Consider the vessel. It may seem like common sense, but consider the experience of eating the dessert when you choose the type of plate. 5. Contrast temperatures. There’s nothing like pairing a slice of perfectly prepared cake with a cool slice of ice cream. Combining temperatures can be a beautiful thing, but your plating does require some consideration. Do not put your dessert on a hot plate. A slightly chilled plate may be helpful when plating cold desserts, whereas room temperature will do just fine for most cakes or pies. 10 6. Let it be dramatic. Have a little fun with your cake. Employ tricks to add some magic to the Presentation 7. Don’t make it too tall or wobbly. A slice of layer cake looks fantastic standing up on a plate. But if it’s too tall, there’s a strong chance of it toppling over even on a short journey to where it is being served. 8. Garnish with care. Keep in mind how the garnish will function on the finished plate. 9. Be consistent. When plating cakes, be consistent in your design and in serving size. It can be confusing to see different presentation on each plate, and nobody likes looking over to the plate across the table and seeing a serving double the size. What’s More Direction: Identify the type of icing being described by the sentences below. Write the correct answer in your notebook. 1. The easiest cake icing to make. 2. Frosting is part butter and good quality cheese. 3. Type of cake icing that dries into a hard outer shell. It is also one of the easiest to dye with edible colorings. 4. Made of sifted powdered sugar, milk and superior butter 5. This type of cake icing is achieved using cold heavy whipping cream and sugar. 11  What I Have Learned When you decorate and prepare for the presentation of cakes it should be according to the standard operating procedures and techniques. Learn how to plate and present cake. This is your chance to develop and show your skill and creativity What I Can Do Direction: With the help of a family member who has a knowledge of preparing icing, prepare a boiled icing using the given recipe. Using a round Styrofoam or round basin, practice and enhance your skill on icing a cake following the given steps below. Try as many times as you can until you perfect the task. Boiled icing Ingredients: 4 egg whites Procedure: Boil sugar and water and syrup together over low fire to form a threadlike. Gradually add to beaten egg whites. Beat until stiff. Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is our learning that is at stake. PERFORMANCE LEVELS 4 - Can perform this skill without supervision and with initiative and adaptability to problem situation 3 - Can perform the skill satisfactorily without assistance or supervision 2 - Can perform the skill satisfactorily but requires some assistance and/or supervision 1 - Can perform parts of the skill satisfactorily, but requires considerable assistance and/or supervision 12  PERFORMANCE CHECKLIST 4 3 2 1 Start by taping a doily to your cake board, or kitchen plate. Place on the revolving cake stand. Center cake on top of the cake board or kitchen plate. Dollop about 3/4 cup of frosting into the center of the cake round Pour about 1/2 cup to 3/4 cup of butterscotch filling into the center of the iced layer. Set aside the butterscotch topped layer for a moment. Return the butterscotch layer to the cake stand and carefully place the second layer, frosting side down, on top of the butterscotch filling. Make sure that the top of the cake is fairly even. Run the icing spatula under warm running water. Cleaning the knife with warm water will help smooth the icing more easily. Once the sides have been frosted and smoothed, clean the icing spatula once again. Assessment Direction: Arrange the following steps in decorating a cake. Write number 1 as the first step and 9 the last step on your answer sheet. ___ A. Once the sides have been frosted and smoothed, clean the icing spatula once again. ___ B. Run the icing spatula under warm running water. ___ C. Make sure that the top of the cake is fairly even. ___ D. Return the butterscotch layer to the cake stand and carefully place the second layer, frosting side down, on top of the butterscotch filling. ___ E. Set aside the butterscotch topped layer for a moment. ___ F. Pour about 1/2 cup to 3/4 cup of butterscotch filling into the center of the iced layer. ___ G. Dollop about 3/4 cup of frosting into the center of the cake round. ___ H. Center cake on top of the cake board or kitchen plate. ___ I. Start by taping a doily to your cake board, or kitchen plate. Place on the revolving cake stand. 13  Additional Activities There are several types of icing that you know in our previous lesson, you may practice them as long as there is someone who can guide you in performing the task and use the performance checklist above. If no one can guide you, we will wait for the time in which we can have the face to face modality. 14  Answer Key Answer may vary What’s New RUBBER SCRAPER I. 1 PASTRY BAG H. 2 G. 3 ELECTRIC MIXER F. 4 E. 5 FROSTING 5. A D. 6 4. C C. 7 ICING 3. C B. 8 2. A A. 9 1. D Assessment What's In What I Know References Bread and Pastry – Technical-Vocational-Livelihood Track Manual First Edition 2016. Philippine Home Economics Baking Basics by Nancy Cameros Gonzales Professional Baking Sixth Edition by WAYNE GISSLEN Chapter 16 p393 https://books.google.com/books?isbn=0470197528 Professional baking 15 For inquiries or feedback, please write or call: Department of Education – Schools Division of Negros Oriental Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental Tel #: (035) 225 2376 / 541 1117 Email Address: [email protected] Website: lrmds.depednodis.net