BPP W4D2

Gateways Institute of Science and Technology
BREAD AND PASTRY PRODUCTION

GRADE 12- 3rd Quarter
Week 4
I. OBJECTIVES
At the end of the lesson, you are expected to:
1. Familiarize the step by step procedures in baking.
2. Identify the different ingredients needed in a specific bakery product.
II. LESSON PROPER
Decorate and Present Bakery Products
Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked
products. Bakers work in a number of different environments from
bakeries,patisseries, and cake shops to hotels, restaurants, cafeterias, and
factories, or as part of bakery development for supermarkets or even in a
cruise ship.
For you to become a baker, you need to complete an apprenticeship and

earn a National Certificate in Baking, Plant Baking or Craft Baking.
Completing Baking units while you are in school could be the first step
towards baking apprenticeship and an existing career as a baker.
Bakers usually work in shifts and may work early mornings, late evenings,
and weekends. So if you are an entrepreneur and a risk taker, this is good
job for you.
Commonly Used Frostings or Icings, Fillings, and Glazes
BOILED ICING
Ingredients:
1 ½ cup sugar
Developed by: Gateways Institute of Science and Technology

Subject: BREAD AND PASTRY PRODUCTION
Quarter & Week #: 3rd Quarter – Week 4- Day 2
¼ tsp cream of tartar or 1 tbsp. white corn syrup
1∕8 tsp salt
⅓ cup water
2 egg whites
1½ tsp vanilla
Procedure:
1. Put egg whites, sugar, water and syrup on top of double boiler.
2. Beat until mixed well.
3. Place over rapidly boiling water.
4. Beat constantly with electric mixer or electric beater 7 minutes or until it
will
stand or peaks when beater is raised.
5. Remove from heat. Add vanilla. Beat.
6. Fills and frosts a 2-layer cake, 8 or 9 inches.
Types of Icing, Filling and Glazes

Types of Icing Procedure Procedure Storage
Best Used for
Coloring
American Butter and Used as Icing can be
Butter Cream/ milk are frosting and refrigerated
Confectioner’s beaten filling. It is or frozen in
Sugar Icing together, and also used for an airtight
then decorations container for
confectioner’s including week.
sugar is roses, drop
added. Flavor flowers,
the mixture sweet peas
with extract and figure
piping.

and
chocolate.
Butter Cream Filling and Needs
Frosting It uses egg frosting. refrigeration.
yolk and is
made the way
as Italian
Meringue
Butter Cream Made from Covering Same as

Rolled stiff American cookies. Can American
butter cream. be tinted. Butter cream
Dough-like
consistency
that is rolled
out applied to
cake.
Butter Cream Frosting and Needs
Meringue Both use of filling. refrigeration
Italian and egg white but
Swiss differences
are how they
are made.
Italian- Hot
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.
GLAZES
Jams and Can purchase Used as a Refrigerate
Jellies readymade: filling alone after opening.
stir it to or in Is not
soften, or combination perishable if
heat with with other used as a
amount of fillings such filling
liquid if it’s as
too thick, and buttercream
strain to
remove the
seeds.
Heavy paste Used in Does not
of egg whites general need
Royal Icing and piping works refrigeration
confectioner’s Air dried

sugar beaten decorations
with a little last for
vinegar or months.
lemon juice.
Can be made
in different
consistencies.
Whipped Beaten with Can be used Must remain
cream sugar. Can be as a filling refrigerated.
Creamy, flavored. and frosting.
delicate Stabilized for Can be piped
sweetness, longer life to form soft
Perishable with gelatin decorations.
Tints in pastel
colors
Video Presentation: Watch and Learn

How to Make boiled Icing
https://www.youtube.com/watch?v=vVC6r34iuac
How to Make Royal Icing

https://www.youtube.com/watch?v=YhOzqQ-_mxU
How to Make Butter Icing

https://www.youtube.com/watch?v=ZD8v-gW4bjY
III. LEARNING RESOURCES (References):

Bread and Pastry Production, DepEd Manual, page 43-45.


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Gateways Institute of Science and Technology

BREAD AND PASTRY PRODUCTION

II. LESSON PROPER

Decorate and Present Bakery Products

For you to become a baker, you need to complete an apprenticeship and

Commonly Used Frostings or Icings, Fillings, and Glazes

Developed by: Gateways Institute of Science and Technology

Types of Icing, Filling and Glazes

Developed by: Gateways Institute of Science and Technology

Butter Cream Made from Covering Same as

Developed by: Gateways Institute of Science and Technology

Developed by: Gateways Institute of Science and Technology

Video Presentation: Watch and Learn

How to Make Royal Icing

How to Make Butter Icing

III. LEARNING RESOURCES (References):

Developed by: Gateways Institute of Science and Technology

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