BPP Q2 Week 4

11
Lesson
1
Frosting/Icing, Fillings and Glazes
The easiest way to decorate an ordinary pastry is with coat of glaze. The simplest
option barely requires a recipe at all. Just mix confectioner’s sugar with a liquid such as milk
or lemon, adjusting the proportions until you reach the desired thickness. We can add a bit
Bread and
of citrus zest, liqueur, and vanilla extract or other flavouring agent.
Other glazes feature extra richness from butter, heavy cream, chocolate, or caramel.
All of the options should be used immediately after they are made and then given a few
Pastry
minutes to set before serving.
Variety of Frosting or Icing, Fillings and Glazes used in Pastries
Basic Milk Glaze

- Production
Whisk together 2 cups confectioner’s sugar and ¼ cup milk
until smooth, adding more milk if needed to reach desired
consistency. Make about ¾ cup.
Brown sugar glaze
Quarter 2 – Module 4:
- Heat 6 tbsp. unsalted butter and ½ cup packed light brown
sugar in a saucepan over medium heat, stirring, until sugar
Decorate andPresent Pastry
has dissolved. Add 2 tbsp. of heavy cream, 1 tsp. vanilla
extract and ½ tsp. salt brings to a boil. Remove from heat,
Lemon Glaze
Products
then let cool until thickened. This makes about 1 cup.
- Whisk together 2 cups confectioner’s sugar with 2 tsp.

finely grated lemon zest and ¼ cup lemon juice until
smooth. This makes about 1 cup.
Chocolate glaze
- Place 3 ounces chopped bitter sweet chocolate in a
heatproof bowl. Bring ½ cup heavy cream to a simmer in a
small saucepan, pour over chocolate. Let stand for 2
minutes. Add 2 tbsp. unsalted butter, and mix until smooth.
Let stand, stirring occasionally until slightly thickened.
Make 1 cup.
Boiled Icing
Ingredients:
4 Pcs Egg Whites (Large)
½ Tsp Cream Of Tartar
¾ Cup Water
2 Cups Water 1 Tsp
Flavoring Procedure:
1. Combine together sugar, water and syrup

2. Bring to boil over low fire until it forms into threadlike consistency.
3. On a separate bowl, beat together egg whites and cream of tartar until softpeak /
stiff.
4. Pour hot syrup to beaten egg whites gradually.
5. Continue beating until mixture becomes stiff and fluffy.
6. Fills and frost a layer cake using boiled icing.
Different kinds of fillings for pies and pastry with procedures, usage and how to
store them.
Description Procedures Best Used for Storage

Colouring
Jams and Jellies Can purchase ready – Used as a filling alone Refrigerate after
made: stir it to soften, or in combination with opening. Is not
or heat with amount of other fillings such as perishable if used as
liquid if it’s too thick, butter cream. filling.
and strain to remove
the seeds.
Meringue It is made from beating Used for covering pies. Does not need
Pure white fluffy egg whites with sugar. Can be piped. refrigeration.
beaten egg whites Becomes sticky when
refrigerated.
Simple Sugar Made from sugar and Syrup is popular in Keep excess
water, and then presenting cream puff refrigerate.
cooked. Can be and éclair, it tastes
flavored which should fresh and moist.
complement the
flavors pastry.
Whipped Cream Beaten with sugar. Can be used as a filling Must remain
Creamy, delicate Can be flavored. and frosting. Can be refrigerate.
sweetness, Perishable Stabilized for longer piped to form soft
life with gelatin. decorations.
\ LEARNING ACTIVITY SHEET
BREAD AND PASTRY PRODUCTION
QUARTER 2 WEEK 2
NAME:_______________________ GRADE LEVEL & SEC._______ DATE:_______
II. Learning Competency

After going through this module , you are expected to:
1. Prepare and select fillings in accordance with required consistency and appropriate
flavors.
2. Perform frosting / icing or filling.
II. Directions/ Instructions
 Read and understand all the directions of the proceeding activities.
 Perform all the task as directed.
 Always observe precautionary measures
IV. Exercises/ Activities:
A. Explore
Read the following questions carefully and choose the letter that best describes
the statement. Write your answer on your Activity Sheet.
1. Which type of flour used in baking pastries?

a. Cake flour
b. Bread flour
c. All-purpose flour
d. Cassava flour
2. Which ingredient in pastry produces a less tender crust?
a. All-purpose flour
b. Lard and vegetable shortening
c. Salt
d. Water
3. It has a very sharp, round; nickel-plated blade attached to a handle, the wheel
rotates as it is pushed over rolled dough, making long, smooth continuous cuts.
a. Pastry blender
b. Pastry wheel
c. Rolling pin
d. Wire cooling racks
4. What is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using circular motion?
a. Beating
b. Creaming
c. Stirring
d. Whisking
5. Which type of pastry is made of sweetened yeast dough with toppings such as fruits,
nuts, or chees?
a. Cream puff
b. Danish pastry
c. French pastries
d. Pie and tart
B. LEARN
We are going to have a “Brain writing” or a Brainstorming Activity, wherein you will be
deciding for yourself the cake that you will make, how and what to do about this cake.
Activity 1 Brain writing: From the box below are the points/guides on how to do
the activity of making a Pastry Product. Complete the details using the pointers
below.
Scenario: “Merienda” Birthday Party

Theme:
Motif:
Design:
Flavor / s of filling and pastry:
Other details:
C. APPLY
Activity 3
Enhance your skills in applying filling for Pastries. Perform the activity. Record
you answer in your activity notebook
Prepare a Buttercream icing using the given recipe on layered cake. Practice and enhance
your skill on applying filling in a layer cake following the steps on round Styrofoam. Try as
many times as you can until you perfect the task.
Ingredients:
Correctness of procedure 40 %
1 Cup Butter
Accuracy / Cleanliness 40 % 1 Tbsp. Shortening
3 ½ Cup Powdered Sugar
Sanitation 20 %
½ Cup Milk (Chilled )
Total 100 %
D. Assessment
Direction: Match column A from column B. Write your answer on your answer
notebook
A B
1. Whipped Cream
a. Used for covering pies. Can be piped.
b. Whisk together 2 cups confectioner’s

sugar and ¼ cup milk until smooth,
adding more milk if needed to reach
2. Jams and Jellies desired consistency.
c. Can be used as a filling and frosting.

3. Simple Sugar Can be piped to form soft decorations.
4. Meringue d. Syrup is popular in presenting cream
puff and éclair, it tastes fresh and
moist.
e. Whisk together 2 cups confectioner’s
sugar with 2 tsp. finely grated lemon
zest and ¼ cup lemon juice until
5. Basic Milk Glaze smooth.
f. Used as a filling alone or in

combination with other fillings such as
butter cream.
Additional Activities
Activity 4
Direction: Prepare a boiled icing using the given recipe below. Using a round
Styrofoam, practice and enhance your skill on icing a cake following the given
steps. Try as as many as you can until you perfect the task.
BOILED ICING
Ingredients
4 Pcs Egg Whites (Large)

½ Tsp Cream of Tartar ¾
Cup Water
2 Cups Water
1 Tsp Flavoring
1. In a heavy saucepan combine sugar, water and

cream of tartar. Slowly bring mixture to a boil,
stirring sides of the saucepan with a brush dipped
in water to remove any sugar crystals. Cover and
boil for about 3 minutes or until a candy
thermometer registers 245 degrees.
2. Beat egg whites with pinch of salt until glossy and
peaked. Slowly pour in syrup as you continue to
beat the whites. Beat until cool and frosting is soft
and fluffy. Fold in vanilla.
Find out how well you performed by accomplishing the Scoring Rubric honestly and
sincerely. Remember it is our learning that is at stake.
PERFORMANCE LEVEL
4 Can perform this skill without supervision and with initiative and
adaptability to problem situations
3 Can perform the skill satisfactory without assistance or supervision
2 Can perform the skill satisfactory but requires some assistance and/or
supervision
1 Can perform parts of the skill satisfactorily, but requires considerable
assistance and/or supervision
Answer Key
C15.
C14.
D13.
A12.
C11.
D10.
B 9.
A 8.
D 7.
E 6. D 6.
E 5. F 5. A 5.
A 4. D 4. B 4.
D 3. C 3. D 3.
F 2. A 2. B 2.
C 1. B 1. A 1.
Assessment What's More What I Know

BPP Q2 Week 4

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11

Variety of Frosting or Icing, Fillings and Glazes used in Pastries

Basic Milk Glaze

- Whisk together 2 cups confectioner’s sugar with 2 tsp.

1. Combine together sugar, water and syrup

Description Procedures Best Used for Storage

NAME:___________________ GRADE LEVEL & SEC._ DATE:_____

II. Learning Competency

1. Which type of flour used in baking pastries?

Scenario: “Merienda” Birthday Party

Flavor / s of filling and pastry:

b. Whisk together 2 cups confectioner’s

c. Can be used as a filling and frosting.

f. Used as a filling alone or in

4 Pcs Egg Whites (Large)

1. In a heavy saucepan combine sugar, water and

Assessment What's More What I Know

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