Food Trades Y4

Republic of the Philippines
Department of the Education

PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
Unit of Competency: Prepare Sandwiches Hot and Cold
Module Title: Preparing Sandwiches Hot and

Module No.: 1
Cold
0
TABLE OF CONTENTS
Module Title: Preparing Sandwiches Hot and Cold Page
What is the module about?…………………………………………………….……………1

What will you learn? ………………………………………………………………………….1
What do you already know? ……………………………………………………………….1
Lesson 1 – Preparing and Presenting Variety of Sandwiches……………………….3
What is the lesson about?.................................................................................3
Let us study……………………………………………………………………………………..3
Let us remember ………………………………………………………………………………8
How much have you learned?............................................................................8
Let us apply what you have learned ………………………………………………………8
References……………………………………………………………………………………….8
Lesson 2 – Storing Sandwiches…………………………………………….…………………9
Let us study……………………………………………………………………………………..9
Let us remember …………………………………………………………………………….11
How much have you learned?..........................................................................11
Let us apply what you have learned ……………………………………………………11
References …………………………………………………………………………………….11
Post Test………………………………………………………………………………………..12
Key to Corrections……………………………………………………………..…………….14
4-m-1
HIGH SCHOOLS
Unit of Competency: Prepare Sandwiches Hot and Cold
Module Title: Preparing Sandwiches Hot and

Module No.: 1
Cold
0
WHAT IS THE MODULE ABOUT?
The module covers the knowledge, skills, and attitudes required

in preparing a variety of sandwiches in a commercial kitchen or
catering operation.
WHAT WILL YOU LEARN?
After completing this module, you should be able to:
1. prepare and present a variety of sandwiches

2. store sandwiches
WHAT DO YOU ALREADY KNOW?
Let us find out how much you already know on how to prepare
sandwiches. Read and understand the questions below. Choose the
letter of the correct answer and write it on your answer sheet.
Pre-test
1. What kind of baked product can be best filled with cheese,

egg, butter, hotdog and the like?
a. biscuit
b. bread
c. cookies
d. pastries
2. What do you call the ingredient/s placed between the slices of

bread or pastries?
a. fillings
b. frosting
c. icing
d. toppings
3. Which of the following types of bread is best used for

sandwich?
a. loaf bread
b. raisin bread
c. wheat bread
d. yeast bread
4. Which of these ingredients are used for fillings?

a. egg and cheese
b. jellies and marmalade
c. meat and fish
d. ham and cheese
1
5. Which of the following types of sandwich is grilled before
serving?
a. cream sandwich
b. hot sandwich
c. wheat meal
d. sliced white sandwich
6. Which of the following types of sandwich is served right from

the pantry?
a. cold sandwich
b. hot sandwich
c. regular sandwich
d. special sandwich
7. What makes a sandwich looks appetizing?

a. filling
b. bread
c. garnishes
d. trimmings
8. Which of the following processes is cooking by dry heat?

a. bake
b. boil
c. broil
d. steam
9. What cooking tool is appropriate in serving hot sandwich?

a. tray
b. bowl
c. basin
d. service ware
10. What makes a sandwich a favorite snack food?

a. easy to prepare
b. delicious
c. common Filipino food
d. affordable
2
LESSON 1
PREPARING AND PRESENTING VARIETY OF SANDWICHES
WHAT IS THE LESSON ABOUT?
The lesson deals with the preparation and presentation of a

variety of sandwiches, the selection of the types of bread to be used,
the use of appropriate combination of ingredients and the
presentation of sandwiches.
At the end of the lesson, you should be able to:

1. prepare variety of sandwiches using different techniques;
2. identify types of bread suitable for preparing sandwiches;
3. select ingredients for variety of fillings; and
4. prepare nutritious and appetizing sandwiches.
LET US STUDY
Before you start the lesson, familiarize yourself with the

meaning of the following words:
 Sandwich – one or two pieces of bread with a filling

like cheese, chicken, egg, hamburger, hotdog and
certain spread like liver potted meat or peanut butter.
 Filling – mixture of ingredients placed between the
slices of bread.
 Loaf – a term used to describe slices of bread.
 Jelly – the coagulated gelatinous juice of fruit cooked
with sugar.
 Jam – chopped pulp of fruit cooked with sugar.
 Dice – food cut into small cube
 Bake – to cook by dry heat in an oven.
 Grill – to cook food over direct heat using a grill pan.
 Fry – to cook food in a small amount of fat.
 Gluten – protein found in flour.
Sandwiches come in different shapes, colors and served in variety of

ways.
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A. Varieties of Sandwiches
1. Hot Sandwich
a. Regular - slices of bread with fillings such as peanut
butter and jelly, cheese or meat, egg or tuna, toasted
and served.
b. Grilled – sandwiches whose sides are spread with
butter and brown in special griller.
c. Fried – a piece of bread soaked in egg and milk and
fried in a non-stick pan.
d. Open-faced sandwich – a slice of bread, topped with
desired kind of fillings.
2. Cold Sandwich
a. Regular – two slices of bread with fillings such as
butter, cheese pimiento, jam, and jellies.
b. Multi-decker or club sandwich – a multi-layered
sandwich with fillings in between.
c. Pinwheel, domino or checkerboard sandwich – fancy-
cut sandwiches usually served as appetizers.
3. Filled rolls, foccasia or pitta bread – flavored breads

served with dips.
4. Ethnic bread- dark rye and unleavened bread.
B. Techniques For Making Sandwich
1. Layering – placing in layers over or under another bread

2. Piping – trimming edges
3. Portioning – dividing into serving sizes
4. Molding – forming into desired shapes
C. Types of Fillings
1. Dry fillings – refer to ingredients such as sliced or cooked

meat, poultry, and cheese.
2. Moist fillings – refer to ingredients mixed with salad
dressing or mayonnaise.
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D. Types of Bread Used for Sandwiches
1. Yeast bread
 loaf bread
 whole wheat bread
 rye bread
2. Quick bread
 raisin bread
 bread laced with candied fruits
E. Ingredients Used for Sandwich Fillings
1. Meat – beef, chicken, pork

2. Fish/Shellfish meat
3. Eggs
4. Cheese
5. Jellies
6. Butter
7. Mayonnaise
8. Vegetables used for garnishing
a. cucumber
b. tomato
c. onion
d. cabbage
e. parsley
f. celery
g. bell pepper
h. lettuce
i. edible flowers
F. Tools, Utensils, and Equipment
1. bread toaster
2. bread knife
3. container for filling
4. tray
5. strainer
6. oven
7. spatula
8. molder
5
SUGGESTED SANDWICH RECIPE
Hot Sandwich
Grilled Chicken and Apple Sandwich
Ingredients:
12 oz. can dark and light chicken meat, drained

½ c mayonnaise
1 tbsp. lemon juice
1- ½ c. cheese, grated
2 stalks celery, chopped
1 apple, finely chopped
½ C. grated carrot
12 slices whole wheat bread
2 tbsps. Butter
Procedure:
In a small bowl, Mix the first six ingredients except cheese.

Spread filling, then cover it with another slice of bread. Spread the
other side with butter. Grill the sandwiches over medium heat,
turning once, until cheese melts. Next, toast it on dual contact-indoor
grill for 3-5 minutes until brown. Serve with garnishes.
Grilled Tuna Melts
Ingredients:
6 oz. can chunk tuna, drained

4 slices of cheese, diced
1 tomato, sliced
1 tbsp. butter
Procedure:
First, mix tuna, mayonnaise and cheese in a small bowl. Spread

the mixture on bread, top it with tomatoes then cover it with another
slice of bread. Spread butter thinly on the other side of the sandwich.
Preheat two-sided indoor grill. Finally, grill sandwiches for 2-4
minutes until golden brown. Serve with garnishes.
6
Clubhouse Sandwich
Ingredients:
2 eggs, beaten
1/8 tsp salt
dash, ground black pepper
1 tbsp margarine
8 slices loaf bread, large
1 tbsp mayonnaise
6 slices ham, pan fried
1 large tomato, cut in 6 slices
6 strips bacon, fried to crisp
Potato chips (siding)
Procedure:
Season eggs with salt and pepper. Melt margarine in a non-stick

frying pan or skillet. Immediately pour in the beaten egg and scramble
until moist but already formed. Do not overcook the eggs. Set aside.
To assemble: Toast the 8 bread slices. Place 4 slices of bread on a

clean work surface. Spread 1 tbsp mayonnaise on bread tops. Layer
alternately 3 slices of ham, half portion of tomatoes and 3 strips of
bacon in between in 3 slices of bread. Top with the remaining fourth
sliced bread. Place frilled toothpicks on all four sides of the sandwich.
Cut the sandwich from corner to corner into four triangles. Each
triangle should have a toothpick through the center to hold it
together. Repeat the procedure with the remaining or slices of bread
and filling.
Place on a plate with the points up and serve with potato chips
of your choice for accompaniment.
Bacon, Lettuce, and Tomato Sandwich

Ingredients:
12 strips bacon
8 slices bread
1 cup mayonnaise
4 lettuce leaves
2 big tomatoes, sliced in rings
Procedure:
Cook bacon in its fat. Drain on paper towel. Set aside. Lay the
bread on a plate and spread with mayonnaise. Place lettuce leaves on
top of each bread followed by 3 strips o f bacon. Top with tomato
slices. Cover the bread with the other bread. Wrap and refrigerate.
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LET US REMEMBER
There is a great variety of sandwiches that we can prepare. In

order to make delightful sandwiches, we should take into
consideration the following: the appropriate combination of
ingredients, neatness of presentation and most especially, the
nutritive value of the product.
HOW MUCH HAVE YOU LEARNED?
On a separate sheet, answer the following:

1. What is a sandwich?
2. How do sandwiches vary?
3. What are the different types of bread used in making
sandwiches?
4. What are the different ingredients used for sandwich fillings?
LET US APPLY WHAT YOU HAVE LEARNED
Prepare variety of sandwiches using the suggested

standard recipe.
Ingredients for Hot and Cold Sandwiches
Fillings
Meat (beef, chicken, pork)
Fish/shellfish meat
Egg Cheese
Jellies Jam
Mayonnaise Butter
Vegetables
a. cucumber e. parsley
b. tomato f. celery
c. onion g. bell pepper
d. cabbage h. lettuce
REFERENCES:
Leticia S. Navarro, Jesusita D. Icasiano, Josephine de Guzman,

Homemaking for You and Me (Foods and Nutrition),
pp. 6-10
Mary Fray Ray, Evelyn Jones Lewis, Exploring Professional

Cooking, Revised, pp.188-189
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LESSON 2
STORING SANDWICHES
The lesson deals with the storage of sandwiches in accordance

with the sanitary practices when handling food, using appropriate
containers, wrappers and packaging materials and following the
different techniques in keeping the shelf life of sandwiches.

1. apply sanitary practices when storing sandwiches
2. select appropriate containers for storing sandwiches
3. follow different techniques in storing sandwiches
LET US STUDY
Before you start the lesson, familiarize yourself with the following words:
1. Hygiene – the sanitary practices and cleanliness.

2. Sanitation – the application of measures designed to protect public
health.
3. Chill – to refrigerate to reduce the temperature of food.
4. Cold Storage – the process of preserving perishable food on a large
scale by means of refrigeration.
5. Freeze – state of water in the food from liquid to solid ice.
6. Contamination – the state of being contaminated or polluted.
7. Perishable – liable to fast decay.
8. Spoilage – spoiled material collectively; something that is or has
been spoiled; the state of being spoiled.
9. Biodegradable – capable of being broken down.
Storing sandwiches is one of the most important activities after

preparation wherein they are to be kept properly to avoid spoilage.
A. Sanitary Practices when Handling Food
1. Working Area
 See to it that physical equipment and layout are
conducive to sanitary practices.
 Clean floors, ceilings, counters, tables and chairs
regularly.
 Eliminate insects and rodents from food area.
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 Maintain adequate employer supervision and a
constant program of education in sanitation for food
service workers.
 Make sure that food service employees are in good
health and are not carriers of communicable diseases.
 Provide a regular employee education on food service
sanitation.
 Be concerned with your personal hygiene
 Wear clean and washable clothes everyday.
2. Food
 Handle, store, and refrigerate food properly to prevent
spoilage and contamination
 Washing of utensils and equipment should not only
result in a thorough cleansing but also in the practical
sanitation of these items.
 Keep off hand contact from ingredients and food to a
minimum.
 Keep away from the food laboratory when you are ill.
 Store food and ingredients properly. Check if your
storage areas are clean.
 Control microbial spoilage of prepared and cooked
products. The major causes of food spoilage are fungi,
bacteria, and yeast.
 Safeguard the food during distribution and service.
B. Storing Techniques
1. Wrapping – to draw, fold, or mind about in order to cover

2. Packaging material - used for making packages
3. Cold Storage – the process of preserving perishable food
on a large scale by means of refrigeration
4. Chilling – to refrigerate or to reduce the temperature of
food
5. Freezing – application of low temperature that changes
the state of water in the food from liquid to solid ice
6. Refrigerate – to keep cold or cool
C. Tools and Equipment

 Tools
1. tray
2. bread knife
3. spatula
 Equipment
1. chiller
2. refrigerator
3. freezer
10
D. Materials for Packaging
1. Wrapper
2. Container
3. Sandwich packaging
b. Kraft Sandwich Wedge
c. Plain white sandwich wedge
d. Cardboard Sandwich Wedge with Heat Seal Lid
e. Square Sandwich Film Wrap
f. Greaseproof Food Wrap
g. Bagel wrap
h. Ziplock Plastic Bag Baggie Sandwich Bag
LET US REMEMBER
Cleanliness is the key when keeping and storing food properly. In

order to obtain a good quality sandwich, we must practice proper
sanitation especially when handling food, with the use of appropriate
containers and proper storage.
On a separate sheet of paper, answer the following

questions:
1. Why are sandwiches considered as popular snack food?
2. Why do we need to store sandwiches properly?
3. What are some techniques in storing sandwiches?
LET US APPLY WHAT YOU HAVE LEARNED!
Prepare sandwiches using different packages on containers and

applying sanitary practices.
References:
Avelina T. Liagas, Pacita N. Andres, Juanito L. Prospero, Aida T.

Galura, Home Technology Food Management and Service I, pp. 62-63
Jun B. Principe, Corazon A. Garcia, Carlo S. Asuncion, Cresencio M.

Viernes, Trinidad S. Flores,
Technology and Home Economics III, pp. 38-39
11
POST TEST
1. What kind of baked product can be filled with cheese, egg, butter,
hotdog, and the like?
a. biscuit
b. bread
c. cookies
d. pastries
2. What do you call the ingredient/s placed between the slices of

bread or pastries?
a. fillings
b. frosting
c. icing
d. toppings
3. Which of the following types of bread is used for sandwich?

a. loaf bread
b. raisin bread
c. wheat bread
d. yeast bread
4. Which of these ingredients are used for fillings?

a. egg and cheese
b. jellies and marmalade
c. meat and fish
d. ham and cheese
5. Which of the following types of sandwich is grilled before serving?

a. cream sandwich
b. hot sandwich
c. wheat meal
d. sliced white sandwich
12
6. Which of the following types of sandwich is served right from the
pantry?
a. cold sandwich
b. hot sandwich
c. regular sandwich
d. special sandwich
7. What makes a sandwich looks appetizing?

a. filling
b. bread
c. garnishes
d. trimmings
8. Which of the following processes is a dry heat?

a. bake
b. boil
c. broil
d. steam
9. What cooking tool is appropriate in serving hot sandwich?

a. tray
b. bowl
c. basin
d. service ware
10. What makes a sandwich a favorite snack food?

a. easy to prepare
b. delicious
c. common Filipino food
d. affordable
13
KEY TO CORRECTION
1. b
2. b
3. a
4. a
5. b
6. a
7. a
8. a
9. d
10. a
14
HIGH SCHOOLS
Unit of Competency: Preparing Ingredients Tools, Utensils, and

Equipment for Baked Products
Module Title: Preparing Ingredients Tools,
Module No.: 2 Utensils, and Equipment for Baked
Products
0
TABLE OF CONTENTS
Module Title: Preparing Ingredients Tools, Utensils
and Equipment for Baked Products Page
What is the module about?…………………………………………………………….……1

Lesson 1 – Preparing Ingredients Tools, Utensils
and Equipment for Baked Products……………………………………5

Let us study……………………………………………………………………………………..5
Let us remember …………………………………………………………………….………21
Let us apply what you have learned ………………………………………………….…21
References…………………………………………………………………………….……….21
Post Test………………………………………………………………………………………..22
4-m-2
HIGH SCHOOLS
Unit of Competency: Preparing Ingredients Tools, Utensils, and

Equipment for Baked Products
Module Title: Preparing Ingredients Tools,
Module No.: 2 Utensils, and Equipment for Baked
Products
0
The module deals with the knowledge, skills and attitudes required
in preparing ingredients, tools, utensils, and equipment for baked products.
It also focus on methods and techniques in preparing and producing
different kinds of baked products.

1. prepare baking ingredients, tools, utensils, and equipment; and
2. methods and techniques in preparing ingredient, tools and utensils
for baked products.
Let us find out how much you already know on preparing ingredients, tools,
utensils, and equipment for baked products.
Pre-test
DIRECTION: Read and understand the questions below. Choose the letter of
the correct answer and write it on your answer sheet.
1. What is the method of cooking food by means of dry heat?

a. braising
b. baking
c. cooking
d. purchasing
2. Where can we store baking flour appropriately?

a. freezer
b. dry and well-ventilated room
c. cool
d. stock room
3. Which of the following is flour mixture thick enough to pour?

a. dough
b. soft custard
c. cream soup
d. batter
1
4. Cream of tartar is used to stabilize beaten egg whites. What is the
best substitute to use if this is not available?
a. iodized salt
b. lemon juice
c. vanilla
d. nutmeg
5. Which of the following is a thick and stiff mixture?

a. batter
b. muffin batter
c. cookie batter
d. dough
6. What is the process of rubbing in shortening with the flour

to incorporate air?
a. creaming
b. kneading
c. sifting
d. melting
7. What is the process of separating coarse particles of the flour from

the fine particles?
a. creaming
b. kneading
c. sifting
d. melting
8. What is the process applied to bread dough to develop gluten?

a. creaming
b. kneading
c. sifting
d. melting
9. Which of the following mixing techniques is applied when

ingredients are combined to beaten egg whites?
a. cut and fold
b. kneading
c. creaming
d. cut-in
10. Which of the following ingredients is added to make a baked

product to make a baked product and double size?
a. cream of tartar
b. leavening agent
c. sugar
d. spices
2
11. What is the tool used in measuring small amount of dry
ingredients?
a. measuring cups
b. measuring spoons
c. weighing scale
d. liquid measuring cups
12. Which tool is used in sifting dry ingredients?

a. mixing bowl
b. sifter
c. measuring cup
d. knife
13. Which of the following is used to flatten dough?

a. spatula
b. rolling pin
c. rectangular pan
d. ladle
14. Which of the following is used in scraping butter and creamy food
items?
a. knife
b. spoon
c. rubber scraper
d. spatula
15. Which of the following has nesting pot with single, long handle
and bottom is filled with water?
a. steamer
b. bain marie
c. colander
d. strainer
16. Which of the following utensils is used to whip, beat and blend?
a. mixer
b. whips
c. pastry bag
d. none of the above
17. Which of the following is used to pipe whipped cream, pureed

foods and various toppings?
a. pastry bag
b. ladle
c. spoon
d. spatula
3
18. Which of the following is a valuable tool for cutting a variety of
pastry and dough?
a. knife
b. spatula
c. rolling pin
d. dough cutter
19. Which of the following tools is used to scrape the surface of food?
a. rasp
b. knife
c. fork
d. spatula
20. Which of the following tool is used to fold in batters and scrape
out the contents of pans, bowls and container clearly?
a. spoon
b. knife
c. spatula
4
LESSON 1
PREPARING INGREDIENTS, TOOLS, UTENSILS, AND EQUIPMENT

FOR BAKED PRODUCTS
The lesson deals with the preparation of baking ingredients, tools,

utensils and equipment for the production of baked products based on
standard recipes. In includes the proper use of equipment and utensils and
accurate measurement of ingredients.

1. familiarize oneself on baking terminologies;
2. identify and explain the uses of the different baking tools,
equipment and accessories;
3. identify ingredients substitute;
4. measure ingredients using correct techniques and required tools;
and
5. observe sanitary practices.
LET US STUDY
Baking – is the process of cooking by indirect heat or dry heat in a

confined space as in a heated oven with the use of gas, electricity, wood,
charcoal, or oil at temperature from 250°F-450°F.
Baking can be the most fascinating experience for any person,

especially if the finished product looks good, smells good and tastes good. A
major part of success in baking depends upon the kind and quality of
ingredients used. Good quality ingredients result in good-quality baked
products.
Bread is said to be the first food created by humans. People all over
the world have been baking bread for thousands of years. Early bread was
flat, heavy and dry unlike the bread that most of us are familiar with today.
Cakes and other kinds of sweet baked foods were also among the products
5
of our forebears. Evidence of this was mentioned in the Bible. Some have
even been found in Ancient Egyptian tombs.
Nowadays, bakers offer such a variety of bread and cake that one
finds it hard to choose the kind to buy. Commercial bakeshops are found in
almost every neighborhood.
Baking is not only an enjoyable activity. it can also be an easy task,
provided one must have a basic knowledge of the baking tools to use, the
correct kind and amount of ingredients, and standard recipe.
BAKING TERMS
There are different terms that will help you understand the baking process
and appreciate it as an art and science too.
Bain Marie - (French) (bahn mah-REE) - (1) A hot water bath that is used to
keep food warm on the top of a stove. It is also used to cook custards and
baked eggs in the oven without curdling or cracking and also used to hold
sauces and to clarify butter. (2) The term is also used for a cooking utensil
which is a fairly large pan (or tray) which is partly filled with water. The food
to be cooked is placed in another container so that the food is not cooked
too quickly or harshly. chocolate or bake a custard such as cheesecake.
Bake – to cook by dry heat in the oven or enclosed space.
Baker's Percentage Method - Recipe formulas for food service or when

making large quantities are expressed in percentages for more accuracy.
Then the formula is converted to pounds and ounces.
Batter – any mixture of flour, liquid, and other ingredients that is thick
enough to hold its shape when dropped from spoon or rolled out.
Beat - To mix rapidly, smoothing the ingredients and adding air, using a
wire whisk, electric hand mixer or stand mixer.
Choux Pastry - (shoo) - derives from the French work "chou" which means
"cabbage." It was used to describe layered pastry, as the layers were thought
to resemble the leaves of cabbage. It is a kind of pastry made from smooth
dough consisting of flour, water, salt, butter, eggs, and sometimes sugar.
This pastry is used for cream puffs, éclairs, beignets, and other dishes
requiring a puff pastry.
Cream – to rub, mash, or work shortening against the side of the bowl with
back of the spoon until it is smooth and creamy.
6
Cream of Tartar - Common name for potassium bitartrate, a by-product of
wine-making. It is a major ingredient in baking powder and is used to
stabilize beaten egg whites.
Custard - is a combination of eggs and milk which may be sweetened or

unsweetened, cooked in a double boiler (as soft custard), or baked (which
gives it a jelly-like consistency). Custards require slow cooking and gentle
heat in order to prevent separation (curdling).
Cut and fold - a combination of two motions - to cut vertically through

mixture and to turn over by sliding tool across bottom of mixing bowl at
each turn. Proper folding prevents loss of air.
Cut In – to combine shortening and flour mixture until particles are

pea size enough to be used when making biscuits or pastry,
using a blender or two forks.
Whip – to beat rapidly with beater or mixer to incorporate air and

increase volume. Egg white, cream, and gelatin mixtures are
often whipped.
Fold – to combine delicate ingredients such as beaten egg white or

whipped cream with other mixture without losing air that has
been beaten in.
Sift – to pass dry ingredients through a sifter.
Grease – rub a pan or griddle with a thin layer of shortening or oil to

prevent sticking.
Dough – any mixture of flour, liquid, and other ingredients that is thick
enough to hold its shape and desired thickness
Knead – to work stiff dough by pushing with the heel of the hand,
folding it over until the dough becomes smooth and elastic.
Dredge – to sprinkle or coat with flour.
Puree – a thick mixture made from a pureed vegetable base.
Roux – a cooked mixture of flour and butter.
Stir – to mix food materials in a circular motion to blend thoroughly.
7
Confectioner’s sugar – also called icing or powdered sugar. It is
granulated that has been pulverized.
Fold – to combine by using two motions, cutting vertically through

the mixture turning over by sliding the spoon across the
bottom of a mixing bowl with each turn.
Milk bread – a white wheat bread in which either all of the liquid is
milk or it contains not less than 8.8 parts (by weight) of
milk solids for each 100 parts of flour (by weight)
8
9
KITCHEN AND BAKING UTENSILS
10
11
BAKING EQUIPMENT
12
BASIC INGREDIENTS USED IN BAKING
 Flour
Baking flour contributes body and structure, texture

and flavor to baked goods.
 Sugar
Sugar is used as sweetener, for tenderness, texture,

color and acts as a preservative.
 Egg
Eggs provide leavening; add color, texture, flavor,

and richness to the batter. They are very important
in helping to bind all the other ingredients together.
Beaten eggs are leavening agent as they incorporate
air into the batter, which will expand in the oven
and cause the cake to rise.
 Butter, margarine, or other shortening
Fats used in baking to tenderize the product by

shortening gluten strands.
13
LEAVENING AGENTS
 Baking powder and baking soda
Both baking powder and baking soda are chemical

leavening agents that cause batter to rise when baked.
The leavener enlarges the bubbles which are already
present in the batter produced through creaming of
ingredients.
 Yeast
Baker`s yeasts, like baking powder and baking
soda, is used to leavened baked goods. The
difference between these two leaveners is that
baking powder/soda reacts chemically to
produce the carbon dioxide that makes the
baked goods rise. Yeast, on the other hand, is a
living organism and the carbon dioxide it
produces is the result of the yeasts feeding on
the dough.
The two forms of baker`s yeast are;
compressed/fresh yeast and dehydrated
granules/dry yeast.
 Liquid – necessary for hydrating flour proteins;

such as milk, juices and coconut milk.
 Salt improves the flavor of yeast breads and

retards yeast activity.
14
How to Measure Ingredients
The accurate measurement of ingredients is important to assure good

results. There is a particular measuring cup and spoon for dry and liquid
ingredients.
Measuring Dry Ingredients
Sift flour and other dry ingredients

before measuring them. Fill the cup or spoon
until full. Do not shake or tap the cup. Level
off the cup of flour with a spatula.
Since most recipes call for packed
brown sugar, press it firmly into the cup.
Measuring Shortening, Butter, and

Mayonnaise
Pack the shortening into the cup so

that all air spaces are pressed out. Level off
the cup with a spatula.
Measuring Liquids
Use measuring cups for liquids. Always check the measurement at eye
level. When measuring a thick liquid lightly grease the measuring cups.
15
Baking Ingredient Substitutions and Recommended Amounts
Sometimes you may find it necessary to substitute one ingredient for

another in a recipe. But using a different ingredient may change both the
taste and texture of your baking, so it is a good idea before substituting to
understand the role that ingredient plays in the recipe. Use this table as a
guideline only.
INGREDIENT AMOUNT SUBSTITUTION
Baking Powder, double-acting 1 teaspoon 1/4 teaspoon baking soda plus

1/2 teaspoon cream of tartar
(Rule of Thumb: 1 teaspoon for plus 1/4 teaspoon cornstarch
every 1 cup of flour)
1 1/2 teaspoons single-action
baking powder
1/4 teaspoon baking soda plus

1/2 cup (120 ml) buttermilk,
sour milk or yogurt to replace
1/2 cup (120 ml) non-acidic
liquid
Baking Powder, single-acting 1 teaspoon 2/3 teaspoon double-acting
baking powder
1/4 teaspoon baking soda plus

1/2 teaspoon cream of tartar
plus 1/4 teaspoon cornstarch
Baking Soda (Sodium Bicarbonate) 1/2 teaspoon 2 teaspoons double-acting
baking powder (must replace the
(Rule of Thumb: 1/4 teaspoon for acidic liquid in recipe with non-
every 1 cup of flour) acidic liquid)
1/2 teaspoon potassium

bicarbonate
Cocoa Powder, Dutch-Processed 3 tablespoons (20 3 tablespoons (20 grams) natural
grams) unsweetened cocoa powder plus
1/8 teaspoon baking soda
1 ounce (30 grams) unsweetened

chocolate plus 1/8 teaspoon
baking soda (reduce fat in recipe
by 1 tablespoon)
3 tablespoons (20 grams) carob

powder
Cocoa Powder, Natural 3 tablespoons (20 3 tablespoons (20 grams) Dutch-
Unsweetened grams) processed cocoa plus 1/8
teaspoon cream of tartar, lemon
juice or white vinegar
16
1 ounce (30 grams) unsweetened
chocolate (reduce fat in recipe by
1 tablespoon)
3 tablespoons (20 grams) carob

powder
Coconut milk, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut
milk (not low fat)
3 tablespoons canned cream of

coconut plus enough hot water
or milk to equal 1 cup (240 ml)
1/4 cup (60 ml) coconut cream

powder plus 1 cup (240 ml) hot
water or milk
Coconut cream, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut
cream
1 cup (240 ml) top layer of

canned coconut milk (not low fat)
(do not shake or stir can before
skimming)
1 cup (240 ml) heavy whipping

cream (35% butterfat) plus 1/2
cup coconut cream powder
Coffee, strong brewed 1/4 cup (60 ml) 2 tablespoons (10 grams) instant
espresso powder dissolved in 3
tablespoons hot water
Corn Syrup, Dark 1 cup (240 ml) 3/4 cup (180 ml) light corn
syrup plus 1/4 cup (60 ml) light
molasses
Corn Syrup, Light 1 cup (240 ml) 1 cup (240 ml) dark corn syrup
1 cup(240 ml) treacle
1 cup (240 ml) liquid glucose
1 cup (240 ml) honey
1 cup (200 grams) granulated

white sugar (increase the liquid
in the recipe by 1/4 cup (60 ml))
Cornstarch or Corn flour (for 1 tablespoon (15 2 tablespoons (25 grams) all
thickening) grams) purpose flour
1 tablespoon (15 grams) potato

starch or rice starch or flour
17
1 tablespoon (15 grams)
arrowroot
2 tablespoons (25 grams) quick-

cooking (instant) tapioca
Cream of Tartar 1/2 teaspoon 1/2 teaspoon white vinegar or
lemon juice
Cream, Sour 1 cup (225 1 cup (225 grams) plain yogurt
grams) (8 ounces)
3/4 cup (180 ml) sour milk,
buttermilk or plain yogurt + 1/3
cup (75 grams) melted butter
1 cup (225 grams) cr?e

fra?/font>che
1 tablespoon lemon juice or

vinegar plus enough whole milk
to fill 1 cup (240 ml) (let stand 5-
10 minutes)
Fats, Unsalted Butter 1/2 cup (113 1/2 cup (113 grams) salted
grams) butter (decrease the salt in
recipe by 1/4 teaspoon)
1/2 cup (113 grams) margarine
1/2 cup (113 grams) solid

vegetable shortening or lard
Fats, Lard 1/2 cup (113 1/2 cup (113 grams) solid
grams) vegetable shortening
1/2 cup (113 grams) plus 1

tablespoon (14 grams) unsalted
butter
Fats, Margarine 1/2 cup (113 1/2 cup (113 grams) salted or
grams) unsalted butter
1/2 cup (113 grams) solid

vegetable shortening
Fats, Solid Vegetable Shortening 1/2 cup (113 1/2 cup (113 grams) salted or
grams) unsalted butter
1/2 cup(113 grams) lard
1/2 cup (113 grams) margarine
Flour, All Purpose 1 cup (140 1 cup (110 grams) plus 2

grams) tablespoons (20 grams) sifted
cake flour
1 cup (140 grams) self-rising
18
flour (omit baking powder and
salt from recipe)
7/8 cup (130 grams) rice flour

(starch) (do not replace all of the
flour with the rice flour)
1/2 cup (65 grams) white cake

flour plus 1/2 cup (75 grams)
whole wheat flour
FLOUR, Bread 1 cup (160 1 cup (140 grams) all purpose
grams) flour
FLOUR, Cake 1 cup (130 3/4 cup (105 grams) all purpose
grams) flour plus 2 tablespoons (30
grams) cornstarch
FLOUR, Pastry 2 cups (270 1 1/3 cup (185 grams) all
grams) purpose flour plus 2/3 cup (85
grams) cake flour
FLOUR, Rice 1 cup (150 Equal amounts of cake or pastry
grams) flour
FLOUR, Self-Rising 1 cup (140 1 cup (140 grams) similar grade
grams) (all purpose) flour plus 1 1/2
teaspoons baking powder plus
1/4 teaspoon salt
FLOUR, Whole Wheat 1 cup (150 7/8 cup (120 grams) all purpose
grams) flour plus 2 tablespoon (6 grams)
wheat germ
1 cup graham flour

YEAST, active dry 1 envelope (1/4 1 scant (7 grams) tablespoon
ounce) (7 grams) active dry yeast
1 cake (3/5 ounce) fresh

compressed yeast
1 tablespoon (7 grams) fast-

rising active yeast
YEAST, compressed 1 cake (3/5 1 (1/4 ounce) envelope (7 grams)
ounce) active dry yeast
1 scant tablespoon (7 grams)

active dry yeast
19
Ten Baking Safety Checks
 wash hands for 20 seconds (before starting, when returning to food)

with warm water and soap all over hands and wrists, rinse well, and
dry with a clean towel.
 Clean dishtowels. Change daily.
 Work surface and sink cleaned before, after, and as needed (sanitize
with 1 teaspoon bleach added to 1 quart water).
 Eggs stored in cartons (not refrigerator door) at 40°F. (Any raw egg
drips cleaned up immediately).
 Hair tied or held back.
 Raw dough or batter is not to be eaten. Dough or batter should be
covered and refrigerated if not baked right away.
 Oven rack is placed where it is needed before preheating the oven. An
oven thermometer should hang inside.
 Two clean, dry oven mitts or pads available by the oven.
 Counter space and cooling rack ready for hot baked good when it is
removed from the oven. Make sure there is a clear traffic path to it.
 Clean containers or new plastic bags should be used for storing baked
products.
20
LET US REMEMBER
Baking is a lot of fun if one will be familiar on different terms, tools,

and utensils used in baking.
1. Demonstrate correct measuring techniques of dry ingredients,

liquid ingredients and small quantities of ingredients.
Materials:
 Index card, ballpen, scoring rubrics for bread, recipe books,
baking manual, modules, hand-outs and references.
Baking Ingredients
Baking Tools, Utensils, and Equipment
REFERENCES
 Brochures
 Manuals
 Charts
 Recipe book
 Pictures
 http://search .www.yahoo.com
 www.themayakitchen.com
21
Post-Test
DIRECTION: Read and understand the questions below. Choose the letter of
the correct answer and write it on your answer sheet.
1. What is the method of cooking food by means of dry heat?

a. braising
b. baking
c. cooking
d. purchasing
2. Baking flour can be stored in a____________.

a. freezer
b. dry and well-ventilated room
c. cool
d. stock room
3. Which of the following is a flour mixture thick enough to pour?

a. dough
b. soft custard
c. cream soup
d. batter
4. Cream of tartar is used to stabilize beaten egg whites. What is the best
substitute to use if this is not available?
a. iodized salt
b. baking
c. vanilla
d. nutmeg
5. Which of the following is a thick and stiff mixture?

a. batter
b. muffin batter
c. cookie batter
d. dough
6. What process refers to rubbing in shortening with the

flour to incorporate air?
a. creaming
b. kneading
c. sifting
d. melting
22
7. What is the process of separating coarse particles of the flour to finer
particles?
a. creaming
b. kneading
c. sifting
d. melting
8. What processing is applied to bread dough to develop gluten?

a. creaming
b. kneading
c. sifting
d. melting
9. Which of the following mixing techniques is applied when ingredients are

combined to beaten egg whites?
a. cut and fold
b. kneading
c. creaming
d. cut-in
10. Which of the following ingredients is being added to a baked product to

double the size?
a. cream of tartar
b. leavening agent
c. sugar
d. spices
11. Tools used in measuring small amount of dry ingredients.

a. measuring cups
b. measuring spoons
c. weighing scale
d. liquid measuring cups
12. Tool used in sifting dry ingredients.

a. mixing bowl
b. sifter
c. measuring cup
d. knife
13. This is a tool used to flatten dough.

a. spatula
b. rolling pin
c. rectangular pan
d. ladle
23
14. A tool used in scraping batter and creamy food items.
a. knife
b. spoon
c. rubber scraper
d. spatula
15. It consist of nesting pots with single, long handle whose bottom is
filled with water.
a. steamer
b. bain marie
c. colander
d. strainer
16. Used to whip, beat, and blend mixtures.

a. mixer
b. whips
c. pastry bag
17. This is used to pipe out whipped cream, pureed foods, and various
toppings.
a. pastry bag
b. ladle
c. spoon
d. spatula
18. It is a valuable tool for cutting a variety of pastry and dough?

a. knife
b. spatula
c. rolling pin
d. dough cutter
19. This tool is used to scrape the surface of foods such as hard cheeses,
spices, and citrus zest into fine shavings?
a. rasp
b. knife
c. fork
d. spatula
20. A tool used to fold batters and scrape out the contents of pans, bowls,
and containers.
a. spoon
b. knife
c. spatula
24
KEY TO CORRECTION
1. b
2. b
3. d
4. a
5. d
6. a
7. c
8. b
9. a
10. b
11. b
12. b
13. b
14. c
15. b
16. b
17. a
18. b
19. a
20. c
25
HIGH SCHOOLS
Unit of Competency: Prepare Yeast Based Products
Module No.: 3 Module Title: Preparing Yeast Based Products
0
TABLE OF CONTENTS
Module Title: Preparing Yeast Based Products Page

Lesson 1 – Preparing and Producing Yeast Based Products……………..………….3
Let us study……………………………………………………………………………………..3
Let us remember …………………………………………………………………………….13
How much have you learned?.........................................................................13
Let us apply what you have learned …………………………………………………….13
References……………………………………………………………………………………..14
Lesson 2 – Portioning and Storing Pastry, Cakes and Bread Products..……….15
What is the lesson about?...............................................................................15
What will you learn? ………………………………………………………………………..15
Let us study……………………………………………………………………………………15
Let us remember …………………………………………………………………………….17
References …………………………………………………………………………………….18
Pre Test………………………………………………………………………………………...19
4-m-3
HIGH SCHOOLS
Unit of Competency: Prepare Yeast Based Products
Module No.: 3 Module Title: Preparing Yeast Based Products
0
WHAT IS THIS MODULE ABOUT?
The module covers the knowledge skills and attitudes required

to produce a variety of yeast based products.
After completing this module, you should be to:

1. Prepare and produce yeast based products; and
2. Portion and store yeast based products.
WHAT DO YOU KNOW?
Let us find out how much you already know in preparing and
Producing yeast based products.
Pre-test
DIRECTION: Choose the letter of the correct answer to complete the

Sentence and write in your answer sheet.
1. You can bake bread in___________

a. household kitchen
b. commercial scale
c. nearby town
d. all of the above
2-3. Two classes of yeast breads are.

a. lean and rich.
b. pandesal and loaf bread.
c. dinner roll & pizza bread.
4. It is used for a richer flavor and brown crust.

a. water
b. non fat milk
c. liquid milk
d. dry skim milk
5. For every package of yeast or a cake of compressed yeast,

use____
a. 2 cups of bread flour
b. 3 cups of bread flour
c. 5 cups of bread flour
d. 1 cup bread flour
1
6. The basic mixture to which the rest of the ingredients are
blended is__________
a. sponge of levadura
b. straight dough
c. mixing dough
d. ferment
7. Thorough mixing and kneading are important

a. to distribute the yeast, sugar, and salt evenly
b. to hydrate the flour thoroughly and develop the
gluten
c. to smoothen the mass of dough and free its lumps
d. to hydrate the dough
8. The final rise before baking is called_________

a. proof
b. loan
c. open
d. crumbly
9. Bread is baked in an oven preheated at_____________
a. 200-215 deegree C
b. 204-218 deegree C
c. 177-250 deegree C
d. 210-230 deegree C
10. The primary purpose of________________ is to create the carbon
dioxide gas to obtain the lightness and porous structure
of the product.
a. kneading
b. fermentation
c. mixing
d. all of the above
2
LESSON 1
PREPARING AND PRODUCING YEAST BASED PRODUCTS
WHAT IS THIS LESSON ABOUT?
The lesson deals with the preparation and production of yeast

products based on standard recipes it includes the proper use of
equipment and utensils and correct measurement of ingredients.

1. prepare and produce yeast products.
2. select the equipment and utensils intended for baking yeast
products.
3. apply the techniques in baking the basic lean dough recipe.
LET US STUDY
Preparing yeast breads is different from baking cake. The latter

requires less energy while the other one needs more strength and
stamina in kneading the dough. It’s a rewarding experience for the
students to prepare the dough and bake delicious yeast bread.
Yeast Bread – breads are simply baked dough made of flour and
water and leavened with yeast, plus some additional ingredients, to
make them rich.
Baking – is the process of cooking by indirect heat or dry heat in a

confined space as in a heated oven with the use of gas, electricity,
wood, charcoal, or oil at temperature from 250°F-450°F.
3
Definition of Terms
1. Stir – to blend ingredients in a circular motion.
2. Pour – to discharge or unload content.
3. Knead – to mix dough with a pressing motion accompanied
by folding and stretching.
4. Seal – to fasten or close
5. Dissolve – to mix a dry substance with liquid until it is
liquefied.
6. Blend – to combine ingredients thoroughly.
7. Dough – a mixture of flour, liquid, and other ingredients thick
enough to be kneaded or rolled.
CLASSIFICATION OF YEAST BREADS
1. Lean – the basic ingredients flour, water, yeast and salt.

2. Rich or specialty breads – has additional ingredients like sugar,
milk, shortening, egg, dried fruits, nuts, seeds and flavoring
extracts.
TWO BASIC METHODS OF MIXING YEAST BREAD
1. The Straight Dough Method – This method combines all the

ingredients together at one time to make the dough. The dough
is kneaded and set aside to rise.
2. The Sponge Method – This method mixes part of the liquid, flour,
and all the yeast to make a soft mixture which is set aside to
rise until bubbly. Then, the remaining ingredients are added
and the mixture is treated as straight dough.
THE BASIC INGREDIENTS OF YEAST BREADS
1. Flour – responsible for the loaf structure

2. Liquid – necessary for hydrating flour proteins.
3. Yeast – to produce carbon dioxide for leavening.
4. Salt – improves the flavor of yeast breads and retards yeast
activity.
5. Fat – adds flavor and richness, retains moistness and delays
staling of breads.
6. Eggs – help in strengthening the frameworks or structure of the
baked product.
4
GENERAL GUIDELINES IN COMBINING AND MIXING
INGREDIENTS
In bread making, it is basic to soften the yeast at the right

temperature and to distribute it evenly throughout the dough mixture.
Very hot temperature will kill the yeast; too cold temperatures will
retard the growth of the yeast and consequently, slow down the
production of gas. If the weather is warm, you may just use tap water.
If you use active dry yeast or compressed fresh yeast, soften it

first in the required amount of water. If you use instant yeast, just
add it to the other ingredients without softening in water.
You may dissolve the salt and the sugar in part with the liquid
needed or sift them together with the flour and other dry ingredients
to ensure their proper distribution within the dough.
USES OF BAKING INGREDIENTS
 Strong Flour (bread flour) BASIC LEAN DOUGH RECIPE

needs extra longer periods of
flour mixing, less yeast and Ingredients:
more fermentation time than 1C tap water 2 tsp. salt

2 tbsp. dry yeast 4 C APF
weak flour (cake flour). This is 5 tbsp. sugar 2 ½ tbsp.
½ C evaporated shortening
because bread flour contains milk
more gluten that needs to be  Straight Dough Method
conditioned in the fermentation
1. Measure ingredients. Add milk to
process. water.
2. Divide water into two parts. In one
 Yeast is used to leaven bread part, sprinkle dry yeast and let stand
to soften. To the remaining half, add
because of its remarkable sugar and salt.
3. Place flour in large mixing bowl. Pour
ability to convert sugar into in the liquid mixtures then mix
alcohol and carbon dioxide in thoroughly to develop the gluten.
Brush margarine to the dough a little
the process known as at a time, while kneading until all the
shortening is used.
fermentation. It is responsible 4. Knead thoroughly (about 20 min) until
dough is smooth and elastic.
for the life-like activity in bread 5. Round into a smooth ball. Place in a
greased bowl and let stand covered
making. Yeast, dried or with a damp cloth for 45 to 60 min. or
compressed, should be softened until doubled.
5
in lukewarm water to activate 6. Punch dough by pressing off the
gases with a rolling pin then
them. remolding it into a ball. Put back in
the greased bowl and rest for 20 more
 Salt imparts the desirable min. to a loaf. Seal ends securely
flavor of bread. It also controls then let stand in warm place to rise.
This may take about 50 to 60 min.
fermentation. The more salt in 7. Sheet out with a rolling pin then form
to a loaf. Seal ends securely then let
the dough, the longer the stand in warm place to rise. This may
take about 50 to 60 min. Test for
fermentation time. The dough is ready to bake.
8. Bake at a moderately hot oven (350°F
observance of salt causes quick or 375°F) for 1 hour.
rising and poor flavor. 9. Make 1 large or two small loaves of
bread.
 Water is generally used as the
 Sponge-Dough Method
liquid ingredients. Milk will
1. Dissolve yeast and sugar in lukewarm
increase the nutritive value of water.
2. Mix part of the flour in the recipe
baked goods and enhance good (about 1 ½ cups) with the liquid and
flavor and texture. The liquid yeast mixture. Blend well and let rise in
a warm place until bubbly spongy in
ingredient acts as solvent for appearance.
3. Add salt, shortening and the rest of
the other ingredients in the the flour to make a stiff dough. Knead
well. Place in a greased bowl and let
dough. rise in a warm place until double in
size (about 1 ½ hours).
 Sugar when used in bread 4. Punch down and let rise again (about
30 min).
dough acts as food for the
5. Roll down and let rise again. Place in
yeast. It is best to add sugar to greased loaf pan. Let rise until doubled
(about 1 ½ hours). Bake in hot oven,
the water and yeast solution 400°F, for 40 to 45 min.
and let it stand for 5 min before

adding to the dough.
8.
6
Characteristics of a Well-Made Bread
Yeast bread of high quality has the following characteristics:

 Well rounded top, free from cracks and budges.
 Crust is thin with an even golden brown color.
 It has fine and even grain.
 It does not crumble easily.
 It has good aroma.
Causes of Poor Quality Bread
Pale Crust – too slow oven; too little sugar, too much salt
Crumbly loaf - weak flour, insufficient fermentation
Coarse Grain - low grade flour, inferior yeast.
Sour taste - poor yeast, over fermentation, too high temperature
while baking.
BAKING TERMS
There are different terms that will help you understand the baking
process and appreciate it as an art and science too.
Bake – to cook by dry heat in the oven or enclosed space.

Cream – to rub, mash, or work shortening against the side of the
bowl with back of the spoon until it is smooth and creamy.
Blend – to mix thoroughly two or more ingredients until you
cannot tell one from the other. A spoon or a mixer is used.
Beat – a fork, wire whisk, or a beater is used to make a mixture
smooth or light
Whip – to beat rapidly with beater or mixer to incorporate air and
increase volume. Egg white, cream, and gelatin mixtures are often
whipped.
Fold – to combine delicate ingredients such as beaten egg white
or whipped cream with other mixture without losing air that has
been beaten in.
Cut In – to combine shortening and flour mixture until particles
are tiny enough to be used when making biscuits or pastry, using
a blender or two forks
Sift – to pass dry ingredients through a sifter.
Grease – rub a pan or griddle with a thin layer of shortening or
oil to prevent sticking.
Batter – any mixture of flour, liquid, and other ingredients that is
thick enough to hold its shape when dropped from spoon or rolled
out.
Dough – any mixture of flour, liquid, and other ingredients that is
thick enough to hold its shape.
7
Roll Out – to flatten a ball of dough with a rolling pin until it is of
the desired thickness. Pie crust, cookies, any biscuits are usually
rolled out.
Knead – to work a stiff dough by pushing with the heel of the
hand, folding it over until the dough becomes smooth and elastic.
8
9
KITCHEN AND BAKING UTENSILS
10
11
How to Measure Ingredients
The accurate measurement of ingredients is important to assure

good results. There is a particular measuring cup and spoon for dry
and liquid ingredients.
Measuring Dry Ingredients
Sift flour and other dry ingredients

before measuring them. Fill the cup or spoon
until full. Do not shake or tap the cup. Level
off the cup of flour with a spatula.
Since most recipes call for packed
brown sugar, press it firmly into the cup.
Measuring Shortening, Butter, and

Mayonnaise
Pack the shortening into the cup so

that all air spaces are pressed out. Level off
the cup with a spatula.
Measuring Liquids
Use measuring cups for liquids.

Always check the measurement at eye
level. When measuring a thick liquid
lightly grease the measuring utensils.
12
LET US REMEMBER
All the steps involved in bread making must be carefully

followed and applied to produce high quality yeast bread. Temperature
should also be taken into consideration, very hot temperature will kill
the yeast; cold temperature will retard the growth of the yeast and
consequently slow down the production of gas affecting the quality of
the bread. Bear in mind that the success of baking yeast bread is in
the correct mixing of ingredients and proper handling of the dough.
HOW MUCH HAVE YOU LEARNED
1. Differentiate Straight Dough and Sponge Dough method.

2. Identify the utensils and equipment used in baking yeast bread
3. How will you test if the yeast is still active?
4. What are the safety precautions to be observed in baking yeast
bread?
Prepare the needed equipment, utensils and ingredient in the

laboratory activity demonstrating:
a. Straight Dough Method

b. Sponge Dough Method
SCORING RUBRICS FOR BREAD

Score Criteria
5 Baked well-rounded bread, light, good taste.
4 Baked rounded bread, good taste.
3 Baked pandesal, little heavy, tastier
2 Baked pandesal, hard
1 Baked pandesal
13
Materials:
 Index card, ballpen, scoring rubrics for bread, menu/ recipe
books, cooking manual, modules, hand-outs and references.
Equipment:
 Gas Range
 Microwave oven
 Refrigeration
 Electric mixer
Utensils
 Mixing bowl
 Spatula
 Measuring cups
 Baking pan
 Rubber scaper
 Bread knife
 Rolling pin
 Wood ladle
REFERENCES:
Technology Home Economics I, Baking Yeast Bread

pp. 16-20
June B. Principe, Technology and H.E. III

pp. 60-63
Rosario Claridad Cruz, Ph.D., T.H.E. in the 21st Century
14
LESSON 2
PORTIONING AND STORING PASTRY, CAKES AND

BREAD PRODUCTS
The lesson deals with the proper portioning, packaging,

storing of cakes and yeast baked products.

a. portion, pack and label baked products properly; and
b. value the importance of familiarizing the proper portioning
and storing cakes and yeast bread
LET US STUDY
STORING AND PACKAGING DEFINITION OF TERMS

OF BAKED PRODUCTS
1. Sogginess – Wet and heavy as
Packaging – defined as the poorly baked bread
activities of designing and 2. Crush – to press with a force
producing the container or that destroys or deforms.
wrapper for a product. The 3. Crumb – small, broken off
container or wrapper is called particle of bread or cake.
package. 4. Mold – to shape or form.
5. Thaw – to pass from a frozen to
Storing – Protect and a liquid state.
preserve the product from 6. Wrap – cover with wax paper or
spoilage or damage. plastic to avoid product from
drying out.
7. Scald – to heat liquid to a
temperature just short boiling
point.
15
TIPS ON HOW TO STORE BAKED PRODUCTS
1. Place product in tightly covered containers to prevent drying out

and crushing.
2. Individually wrapped products, in moisture and vapor proof
packaging materials.
3. For longer storage, butter type cakes may be frozen after
wrapping properly in moisture and vapor proof materials
4. To serve and refresh, thaw out at room temperature from setting
into the crumb causing sogginess.
5. Before storing bread, wrap it to keep it from drying out. Keep
bread at room temperature in a bread box. Day old bread is just
right. Refrigeration slows down the growth of molds.
6. As soon as the bread is cooled, wrap it or place in a moisture –
proof containers to keep it fresh.
7. Yeast breads are stored in a cool, clean, well ventilated bread
box. Keep the bread box washed and scalded and dried in the
sun.
STEPS TO DETERMINE THE COST OF THE PORTION OF PASTRY

CAKES AND YEAST BREAD
1. List down all the ingredients used.

2. Make list of the operating expenses.
a. labor/ helper
b. gas/ fuel/ electricity
c. transportation
d. miscellaneous expenses (include the items like wrappers,
table napkins etc.)
e. Rental, if any
3. List down all the expenses for ingredients and the operating
expenses accordingly.
4. Determine the numbers of servings of cakes and yeast bread
prepared.
5. To get the cost per serving divide the total unit cost by the
number of portion of the product.
6. Decide how much to add to each unit cost for the selling price.
Those with low operating expenses may have a lower mark-up.
The percentage range from 10% - 40% of the food cost.
Formula
1. Cost of Ingredients 4 Operating expenses = Cost of Production

x 15%.
2. Cost of Production = Total cost of product

Number of Pieces (Cost per piece) (selling Price)
16
LET US REMEMBER
Cakes and yeast bread products should be properly stored to

prevent from drying out and keep its freshness and quality.
1. How do you keep freshness and quality of cakes and yeast bread
products?
2. Worded Problem.
How much should a sliced of chiffon cake (measurement) cost if
the cost of ingredients is ________ and incurred ______
operating expenses given?
Cost of Ingredients
A. Orange Chiffon Cake - 78.75 B. No. of Serving - 30 pieces
Sugar 12.00 C. Operating Expenses
2 eggs – 40.00 a. Labor/ helpers - 30.00
½ k Cake flour 15.50 b. Gas/ Fuel/ Elec. – 20.00
Orange juice 4.25 c. Transportation – 30.00
Shortening 6.00 d. Miscellaneous – 20.00
Expenses
 Prepare the packaging and labeling for the finished product

(Butter Cake)
17
EVALUATON OF WORK DONE
Fill up the Financial Recording
A sample of Simple Record for a Recipe prepared and sold:
Cost of Recipe Less
No. Serving
Net Profit
Day and
Serving
Ingredien
TOTAL
Selling
Expenses
Left Over
No. of
Operatin
Sales
Price
Date
Sold
Name of
Recipe
Served
free
ts
Materials: Index Card, pencil, writing pads.
Supplies:
1. Cellophane
2. Aluminum foil
3. Cling wrap
4. Boxes
REFERENCES:
De Leon S. et. Al, Basic Foods for Filipinos 3rd Edition, Copyright 1999,
pp.153-158
Rosario Claridad Cruz, T.H.E. in the 21st Century 1st Edition
Sonia Y. de Leon et. al, Basic Foods for Filipinos, 3rd Edition, Copyright 1999
pp. 160-161
18
Pre-test

2. You can bake bread in___________

e. household kitchen
f. commercial scale
g. nearby town
h. all of the above
2-3. Two classes of yeast breads are.

d. lean and rich.
e. pandesal and loaf bread.
f. dinner roll & pizza bread.
4. It is used for a richer flavor and brown crust.

e. water
f. non fat milk
g. liquid milk
h. dry skim milk
5. For every package of yeast or a cake of compressed yeast,

use____
e. 2 cups of bread flour
f. 3 cups of bread flour
g. 5 cups of bread flour
h. 1 cup bread flour
6. The basic mixture to which the rest of the ingredients are

blended is__________
e. sponge of levadura
f. straight dough
g. mixing dough
h. ferment
7. Thorough mixing and kneading are important

c. to distribute the yeast, sugar, and salt evenly
d. to hydrate the flour thoroughly and develop the
gluten
c. to smoothen the mass of dough and free its lumps
d. to hydrate the dough
8. The final rise before baking is called_________

e. proof
f. loan
g. open
h. crumbly
19
9. Bread is baked in an oven preheated at_____________
a. 200-215 deegree C
b. 204-218 deegree C
c. 177-250 deegree C
d. 210-230 deegree C
10. The primary purpose of________________ is to create the carbon

dioxide gas to obtain the lightness and porous structure
of the product.
a. kneading
b. fermentation
c. mixing
d. all of the above
20
Key to Correction
1. a
2. b
3. b
4. b
5. b
6. a
7. d
8. b
9. b
10.a
21
HIGH SCHOOLS
Unit of Competency: Prepare and Present Cakes
Module No.: 4 Module Title: Preparing and Presenting Cakes
0
TABLE OF CONTENTS
Module Title: Preparing and Presenting Cakes Page

Lesson 1 – Preparing and Baking Basic and Specialized Cakes …………..……….4
What will you learn? ……………………………………………………………………...….4
Let us study……………………………………………………………………………………..4
Let us remember ………………………………………………………………………….…13
Let us apply what you have learned ……………………………………………….……14
References……………………………………………………………………………………..14
Lesson 2 – Preparing and Using Fillings………………………………………...………16
What will you learn? ………………………………………………………………………..16
Let us study…………………………………………………………………………………...16
Let us remember …………………………………………………………………………….20
Resources………………………………………..…………………………………………….21
References …………………………………………………………………………………….21
Lesson 3 – Decorating Cakes………………………………………………………..………22
What will you learn? ……………………………………………………………………….22
Let us study…………………………………………………………………………………..22
Let us remember …………………………………………………………………………….27
Resources………………………………………..……………………..…………………….27
References ………………………………………………………….……..…………………27
4-m-4
Lesson 4 – Presenting Cakes………………………………………………………..………28
Let us study…………………………………………………………………………………..28
Let us remember …………………………………………………………………………….29
Resources………………………………………..……………………..…………………….29
References ………………………………………………………….……..…………………29
Lesson 5 – Storing Cakes……………………………………………………………..………30
Let us study…………………………………………………………………………………..30
Let us remember …………………………………………………………………………….32
Resources………………………………………..……………………..…………………….32
References ………………………………………………………….……..…………………32
Post Test……………………………………………………………………………………....33
Key to Corrections……………………………………………………………..…………...35
HIGH SCHOOLS
Unit of Competency: Prepare and Present Cakes
Module No.: 4 Module Title: Preparing and Presenting Cakes
0
The module covers the knowledge, skills, and attitudes required

in preparing, baking, and presenting cakes.

1. prepare and bake basic and specialized cakes;
2. prepare and use fillings;
3. decorate cakes;
4. present cakes; and
5. store cakes.
baking cakes.
Read and understand the questions below. Choose the letter of
the correct answer and write it in your answer sheet.
1. This is cooking by dry heat in an oven with the temperature

ranging from 250oF – 500oF.
a. Baking c. Drying
b. Cooking d. Heating
2. Which of the following is a mixture of batter, usually containing

a leavening agent and coated into icing and frosting?
a. biscuits c. cakes
b. breads d. cookies
3. What type of flour is commonly used in baking cakes?

a. all-purpose flour c. cake flour
b. bread flour d. cassava flour
4. Which of must be done first when baking cakes?

a. apply icing c. cream butter
b. blend ingredients d. sift flour
5. What kind of ingredient is used as binding agent?

a. egg c. liquid
b. flour d yeast
1
6. Which of the following ingredients is used as leavening in making
cakes?
a. baking powder c. sugar
b. egg d. yeast
7. What type of cake is made without additional fat?

a. butter cake c. sponge cake
b. cheese cakes d. yeast cake
8. The following are mixing techniques in making cakes except

a. blending c. folding
b. creaming d. chopping
9. What is the result of a sponge cake baked at improper

temperature?
a. light brown c. free from cracks
b. poor volume d. tender
10. What causes the cracking of cakes?

a. over creaming c. too hot oven
b. over folding d. too much beating
11. Which of the following is a mixture of sugar, egg white, fat,

and flavoring of various kinds used to coat or cover a cake?
a. filling c. frosting
b. flavoring d. ingredients
12. How is fudge frosting classified?

a. cooked c. thick
b. soft d. uncooked
13. What kind of sugar is used in the preparation of icing?

a. brown c. granulated
b. confectioners d. refined
2
14. After baking cakes, what would be the next procedure?
a. apply frosting c. mix ingredients
b. heat oven d. sift flour
15. What tools are used to measure dry ingredients?

a. assorted cups c. measuring spoons
b. glass measuring cups d. nested measuring cups
16. Which of the following tools is used to measure liquid

ingredients?
17. What tool is used to measure small quantities of dry

ingredients?
a. measuring spoon c. serving spoon
b. plastic spoon d. table spoon
18. A good cake has this quality.

a. contrast color and flavor to the frosting
b. ingredients are measured accurately
c. thick consistency
19.Which of the following is appropriate for baking cakes?

a. griller c. oven
b. heater d. toaster
20. What is the secret of a delicious cake?

a. batter c. frosting
b. fillings d. ingredients
3
LESSON 1
PREPARING AND BAKING BASIC AND SPECIALIZED CAKES
The lesson deals with preparing and baking basic and

specialized cakes.

1. follow the techniques and procedures in producing basic and
special cakes;
2. bake simple and specialized cakes; and
3. follow safe work practices in the kitchen and laboratory.
LET US STUDY!
Gateaux – a cake, often a especially sponge cake that maybe from

almond flour instead of wheat flour.
Frosting – a mixture of sugar, egg white or fat, and flavoring of
various kinds used to coat or cover a cake.
Cake – a batter mixture, usually containing a leavening agent and

coated with icing and frosting.
Batter – a mixture of dry and liquid ingredients with a pouring
consistency.
Ingredients – any substance added to give flavor to the food.
Leaven – anything that causes fermentation.
Fermentation – the conversion of sugar into alcohol by yeast
enzymes
Shortening – fats made from refined, bleached vegetable oil that
have been made solid by a process called hydrogenation.
Hydrogenation – the act or process of subjecting to the action of
hydrogen as of fats and oil.
Foamy – covered with or full of foam.
Stiff – strong/ hard
Peak – highest point
Sponge – leavened dough
Tortes – a cake made with many eggs and ground nuts or even
bread crumbs instead of or in addition to flour.
4
Cakes – are special food items in every celebration. It ranges from
simple to elegant creations made from layers of cakes frosted with
icings. In baking cake, you must know the basic type of cake and from
that you can create cake by simply applying the frostings, flavoring
and presentation.
Cakes are made from some form of shortening, sweetening,
eggs, flour, milk and leavening agent.
Two classes of cakes

1. Sponge cakes – they are called foam cakes because the main
leavening agent is incorporated while beating egg whites. They are
those without fats.
2. Shortened cakes or batter cakes are cake butters containing fat.
Basic types of cake based on the ingredients used for leavening
1. Angel Food cake – Cake made from egg whites which act as
the main leavening agent, flour and sugar. It does not
contain any fat. A meringue is made from the egg whites
and sugar, then flour is folded in.
2. Butter cake – cake made of butter, sugar, eggs, flour

leavening agent (i.e. baking powder) and liquid. The butter is
creamed together with the sugar then eggs are added one at
a time. The dry and liquid ingredients are alternately added.
3. Chiffon cake – cake made of eggs, flour, liquid, sugar,

baking powder and oil. The volume and lightness of the cake
is due to the beaten eggwhites. The dry ingredients are
mixed with egg yolks, liquid and oil. The eggwhites are
beaten with sugar until stiff. The two mixtures are folded to
complete the batter.
4. Sponge cake – Cake whose ingredients are similar to a

chiffon cake except the oil. This cake does not use oil but
sometimes the recipe calls for melted butter. The eggs are
separately beaten until thick then folded together. The flour
is added last.
5
A. Techniques for Cake Making
1. Pre–heat – to light over about 10 minutes in advance to

allow the oven temperature to reach a desired degree of
heat.
2. Bake – to cook by dry heat especially in oven
3. Sift – to pass through a sieve to separate coarse particles
from fine particles.
4. Beat – to manipulate a mixture rapidly in order to
incorporate air and make the mixture smooth.
5. Blend – to mix two or more ingredients together until
well-combined
6. Combine – to put ingredients together.
7. Melt – to liquefy by heat
8. Mix – to combine ingredients usually by stirring evenly
distributed.
9. Portioning – to divide into serving sizes.
10. Folding – to mix delicately textured ingredients, using a
spatula, cut down through the mixture, go across the
bottom of the bowl and up and over close to the surface
while turning the bowl frequently.
11. Cut and fold – this involves two motions : cutting
vertically through the mixture and turning it over more
than once using a spoon or spatula or rubber scraper
across the bottom of a mixture bowl at each turn.
12. Creaming - to mix fat and sugar until smooth and at the
same time incorporating air into the mixture.
13. Stirring – to mix ingredients together in a circular motion
until well blended.
14. Whipping – to beat rapidly to incorporate air.
15. Frost – to coat or cover a cake.
6
B. Ingredients used for cake making
1. Dry ingredients
a. Cake flour
b. Sweetening agent
Sugar (granulated or refined, confectioner or
powdered, yellow or brown)
c. Leavening agent (baking powder, baking soda)
d. Cream of tartar
e. Salt
f. Chocolate
2. Liquid/Ingredients
a. Eggs ( binding agent ) – fresh, dried or canned

b. Fats ( butter, oil, shortening, margarine)
c. Liquid ( evaporated milk, fruit juices )
d. Water
e. Flavor ( vanilla, banana essence )
C. How To Measure Ingredients
1. Dry ingredients like flour and sugar are measured in

nested measuring cups which come in a set of ( 1 cup, ½
cup, 1/3cup and ¼ cup ). For cake flour and confectioner’s
sugar, ingredients are spooned onto the cup then leveled
off.. Sugar is measured by dipping the cups into the
ingredients, then leveling it off with spatula.
2. Liquid ingredients are poured into spouted glass

measuring cups placed on a flat surface. Measurement is
read at eye level.
3. Small quantities of dry and liquid ingredients are

measured using spoon, measuring 1 tablespoon, 1
teaspoon, ½ teaspoon, or ¼ teaspoon.
Dry ingredients are leveled off with a spatula.
4. Shortening is measured by pressing down firmly into the

measuring cup to make sure there are no air spaces.
5. Brown sugar is also packed firmly to ensure proper

measurement. When the cup is invented the measured
sugar should retain the shape of the cup.
6. Butter need not be measured in cups. One bar of butter is

already 1 cup so if you need ½ cup just divide the bar into
2 for 1/3 into 3, and so on.
7
D. Tools and Equipments
1. Cooking range with oven 9. Spatula

2. Electric mixer 10. Baking pan
3. Electric beater 11. Mixing bowl
4. Working table 12. Ladle
5. Measuring cups 13. Wooden spoon
6. Measuring spoons 14. Beater
7. Kitchen scale 15. Double boiler
8. Rubber scraper 16. Cake slicer
E. Methods of Mixing Cakes
1. Muffin method – the simplest method of mixing ingredients

for
3 main steps
 Sift together dry ingredients; flour, leavening, sugar,
and salt.
 Combine the liquid ingredients and milk, beaten
eggs, and flavoring.
 Add the liquid to the dry ingredients by making a
well in the center and pouring the liquid into the
well. Then stir the ingredients vigorously until they
are well mixed.
2. Conventional method – many bakeries still claim this is the

Best method to use for batter type
cakes. But this is the most laborious
and time consuming.
Steps and sequence are as follows:

 Cream the fat until light and fluffy
 Add the sugar gradually and continue creaming
until the two blended into the fluffy mass.
 Add the yolks and beat until well blended.
 Sift the dry ingredients.
 Add the flour mixture alternately with the liquid
ingredients of milk and flavoring, beginning and
ending with the flour.
 Fold in the beaten egg whites into the mixed batter.
3. New speed method – is called as one bowl method or quick

mix, easy mix method. This is best for
“high sugar ratio” cakes. The fat
recommended is hydrogenated
vegetable shortening because it contains
emulsifying agent.
8
Tips for Baking Quality Cakes
1. Use high quality ingredients.

2. Use well-tested recipes.
3. Accessibility of all ingredients.
4. Practice accurate measurement of ingredients using the standard
measures for dry and liquid ingredients.
5. Use proper mixing techniques.
6. Observe proper adjustment of the oven rack to ensure uniform
baking and pre-heating of the oven.
7. Follow the correct baking techniques by using the right size of pans
and baking temperature and the required length of time.
F. Sanitary Work Practices and Safety Rules
A. Personal Hygiene
1. Workers should be in complete cooking outfit.
2. All jewelry must be removed.
3. Hands should be washed before starting to work.
4. A comfortable pair of shoes or slippers should be worn.
B. Laboratory Preparation and Practices
1. Work in a clean place and keep working surfaces clean.
2. All the needed utensils must be assembled before

starting to work.
3. All ingredients must be labeled, easy to reach and

properly measured.
4. A copy of the recipe must be on a recipe cardholder for

easy reference.
5. The stove must be checked. Faulty stove or lack of fuel

can cause delay in cooking time or result in low quality
product.
6. Use/ handle cooking/ baking tools, utensils, and

equipment with care.
9
7. Sharp utensils must have a definite safe storage.
8. Put heavy objects in the lower portion of cabinets for

easy reach and convenience. Make sure that tools and
equipment are returned to their proper places.
9. Clean up floor immediately in case of food spills to

avoid accidents.
10. Provide waste containers with tight cover and dispose

garbage regularly.
11. Always use potholders or food tong to handle hot

cooking ware or food.
12. Use separate tasting spoon.
13. Do not leave any personal belonging in your working

areas.
14. Leave the laboratory clean and safe.
10
SUGGESTED RECIPES
SPONGE CAKE
Ingredients:
1 C. cake flour 6 eggs
1/2 C. sugar ½ lemon rind grated
1 T. lemon juice ½ salt
2 T. water ½ t. cream of tartar
Procedure:
1. Heat oven to 330 to 335oF or 165oC.
2. Combine lemon juice, lemon rind, water and salt to half
of the sugar, stirring until well-mixed.
3. Add unbeaten egg yolks, then beat until mixture is very
thick (light and foamy )
4. Sift one-fourth of the flour over mixture
5. Fold with a spatula, using 8-10 strokes. All of the flour
need not to be blended each time. Perfect until all of the
flour is added. Continue folding until it is completely
blended.
6. Beat the egg whites until foamy.
7. Add cream of tartar and the remaining half of the sugar
by tablespoonful, beating well between each addition.
Beat until the peaks become stiff.
8. Spread the yolk – flour mixture over egg whites. Fold
gently.
9. Bake until the cake is springy to touch. Remove from
the oven and invert in a cake rack until cool.
11
SPONGE CAKE
Ingredients :
 1c butter
 1c sugar
 2 eggs
 2 c sifted cake flour
 2 tsp baking powder
 ½ tsp salt
 ¾ c milk
 1 tsp vanilla
Procedure:
1. Cream the butter until very light.
2. And continue beating until mixture is light and fluffy.
3. Add flavoring and eggs one at a time, beating each thoroughly.
4. Add sifted dry ingredients alternately with milk and again beat
until smooth.
5. Turn the batter into greased cake pan and bake in moderate
temperature (350°- 375°F) for 25 minutes.
ANGEL CAKE RECIPE
Ingredients:
 1 ½ c superfine granulated sugar
 1c cake flour
 10 whites of eggs
 2 tsp water or (1c. water and
1c. lemon juice)
 1 tsp cream of tartar
 ½ tsp vanilla
 ½ tsp almond extract
 ½ tsp salt
Procedure:
1. Separate egg whites.
2. Sift sugar
3. Sift flour before measuring. Add salt and resift three times to
incorporate air to lighten the cake.
4. Beat egg whites with water or juice until foamy.
5. Add cream of tartar and resume beating until stiff and shiny.
6. Beat in dry ingredients, adding 1 tsp at a time. Add vanilla
almond extract.
7. Fold gently until sugar and flour are well-blended with the egg
whites. (If overmixed, the cake will be heavy and if under mixed
the grain will be coarse.)
8. Pour batter into an ungreased 9-inch tube pan and bake in a low
to moderate temperature (300°- 375°F) for about an hour.
12
G. Characteristics of a Good Sponge Cake
Outside Characteristics:
1. Shape: uniform free from cracks

2. Size: lightweight in proportion to size
3. Color: light brown
4. Crust: tender, free from spots or moist, shiny
appearance
Inside Characteristics:
1. Color: uniform, characteristics of the cake

2. Grain: small, uniform thin-walled cells, no large air
spaces, or compact layer; springy crumb
3. Texture: tender; velvety moist; light not compact or
soggy.
4. Flavor: pleasing delicate uniform
LET US REMEMBER!
A cake is always considered a delicacy whether there is no

occasion. Cakes range from simple to special depending where it is
intended. In order to produce a good cake, we must take into
consideration the following: Correct measurement of ingredients
should be followed, proper mixing of ingredients, following the correct
techniques involved and using appropriate tools, utensils, and
equipment in baking.
On a separate sheet of paper, answer the following questions:
1. How does over mixing affect each of the following?

a. butter cake
b. sponge cake
2. What are the differences between sponge and butter cakes?

3. How do you test the doneness of the cake?
13
Plan for the laboratory activity, prepare:

a. Sponge cake
b. Butter cake
Tools and Equipments Ingredients for sponge Cake

Oven Cake flour
Measuring cups/ spoon Sugar
Mixing Bowl Lemon rind
Sifter Water
Wooden Ladle Eggs
Spatula Salt
Rubber scraper Cream of tartar
Baking pan
Electrical beater
Cake knife
REFERENCES :
Llagas, Avelina T. et al., Home Technology Culinary Arts I,

pp.68 – 73
Sandoval Maria Theresa G., Culinary Arts III and IV,

pp37 – 39
Principe, June B., Technology and H.E III, Baking Cakes,

Copyright 2000, pp.60-62
Principe, June B. and Co. or et al., Technology and H.E. IV –

Revised Edition, Cakes, Copyright 2000, pp.32-34
Cruz, Rosario C., Ph.D., T.H.E. in the 21st Century,

Copyright 2003, pp.36-57
14
Standard Score Sheet for Cake
Excellent Very Good Fair Poor

Characteristics
5 Good 4 3 2 1
Outside characteristics:
1. Shape : Uniform; free from
cracks (sponge);
slightly rounded top
(chiffon)
2. Size : Very lightweight
in proportion to size;
large volume
3. Color : Uniform golden
brown (chiffon); light
brown (sponge)
4. Crust : Tender; free from
spots or moist, shiny
appearance (sponge);
cracked on surface
(chiffon)
Inside characteristics:
5. Color : Uniform ;
characteristic of the
kind of cake
6. Grain : Small, uniform
thin-walled cells; no
large air spaces, or
compact layer;
springly crumb
7. Texture : Tender; velvety
moist; light; not
compact or soggy
8. Flavor : Pleasing delicate;
uniform
Score: (Maximum – 40 pts.)
Comments:
15
LESSON 2
PREPARING AND USING FILLINGS
The lesson deals with the selection and preparation of fillings,

use of fillings, assembling cakes and selecting coatings used as
coverings.

1. identify cake fillings
2. prepare and cook fillings for cakes
3. fill and assemble cakes
LET US STUDY!
Filling - a custard, jelly or fruit and nuts mixture placed between

layers of cake.
Custard – a mixture of milk, eggs, sugar, and flavoring either baked
or boiled.
Mousse – a light frozen dessert made of whipped cream, white of
eggs, sugar and flavoring extract.
Puree – a thick pulp, usually of vegetables, boiled and strained.
Flavoring – a substance as an essence extract which gives flavor to
anything.
Jelly – the coagulated gelatinous juice of fruit cooked with sugar.
Jam – chopped, pulp of fruit cooked with sugar.
Chop – to cut into small pieces with a knife.
Whip – to beat rapidly to incorporate air.
Ream – to skim as cream
Reamer – a finishing tool with a rotating cutting edge for reaming.
16
Fillings and flavoring come in different ways; depending upon the
kinds of fillings that you prepare and the kind of flavoring to be added.
A. Kinds of Fillings
1. Fruit, fresh
2. Fruit purees
3. Jams
4. Nuts
5. Butter cream (mocha, orange, lemon, raspberry, chocolate,
almond extract)
B. Flavorings
1. Alcoholic Flavor
a. Liquor which can be brushed on the cake
b. Almond coffee
c. Lemon juice
d. Hazelnut
e. Orange
f. Raspberry
2. Non alcoholic flavor

a. Water melon
b. Bubblegum
c. Banana
d. Black cherry
e. Chocolate peanut butter
f. Macadamia nut
g. Peach
h. Mango
i. Kiwi
C. Techniques For Making Fillings
1. Boiling – to cook food until bubbles break up on the surface

2. Stirring – to mix ingredients in circular motion
3. Spreading – to scatter over the surface
4. Frosting – a mixture of sugar, egg white and flavoring of
various kinds used to coat or cover a cake
17
D. Ingredients Used for Fillings
1. cornstarch
2. water
3. sugar
4. fruits
5. milk
6. butter
7. chocolate
8. flavoring
E. Tools and Equipment
1. measuring cup
2. measuring spoons
3. cutting board
4. sharp knife
5. wooden spoon
6. sauce spoon
7. lemon reamer
8. spatula
9. bowl
10. Burner
18
SUGGESTED RECIPES
FRUIT FILLING
( 2-Layer Cake )
Assemble these utensils:

Assemble these supplies:
Measuring cup 1 tablespoons cornstarch
Measuring spoon 2 tablespoons cornstarch
Cutting board ¼ cup sugar

Sharp knife ½ cup raisins
Wooden spoon 3 tablespoons dried apricots
Sauce spoon ¼ cup dates, chopped
Lemon reamer 2/3 cups boiling water
Spatula 1 tablespoon lemon juice
Burner
Steps in Preparing Fruit Filling:
1. Dissolve the cornstarch in cold water, add sugar and fruits,

stir constantly, and add boiling water gradually.
2. Cook until thickened, stirring constantly, cool and add lemon
juice.
3. Spread between layers when thoroughly cooked.
A good filling has these qualities:
1. excellent flavor
2. thick consistency to avoid soaking the layers
3. contrast in color and flavor to the frosting.
19
GOLDEN SPONGE CAKE
Assemble these utensils:

Assemble these supplies:
Measuring cups 1 cup sugar
Measuring spoons 1 cup sifted cake flour
Sifter ¼ tsp. salt
Knife 6 eggs
Grater 1 tablespoon lemon juice
Lemon reamer 2 teaspoons lemon
2 large mixing bowls rind grated
Wire whip or rotary beater
Spoon
Tube pan (10 – inch)
Toothpick
Spatula
Steps
1. Set the oven at 325oF.
2. Sift the sugar, measure, sift again. This second sifting
incorporates more air.
3. Separate the flour, measure and add the salt.
4. Separate the yolks and whites of the eggs. Beat the egg yolk for
at least 5 minutes until they are yellow. Add the lemon juice and
lemon rind and gradually beat in ½ cup sugar.
5. Wash the egg beater carefully to remove all the egg yolks. Beat
the whites until stiff. Gradually add the remaining sugar.
6. With a large spoon, whip or fold gently the beaten yolk mixture
into the egg whites.
7. Sift about 2 tablespoon flour on top of the mixture and gently
fold it in. Continue until the flour is all added.
8. Pour into an ungreased tube pan and bake for 1 hour.
LET US REMEMBER!
There are many kinds of fillings that we can prepare. In order to

obtain delicious fillings, we must use good quality ingredients, follow
the different techniques in the preparation, neatness in presentation
and most especially the nutritive value of the product.
1. What is a filling?
2. How do the fillings vary?
3. Give the two kinds of flavorings.
20
Plan for a laboratory activity, prepare:

a. Baked sponge cake
b. Fillings
RESOURCES:
Tools and Equipment: Ingredients for Fillings

Measuring cup Cornstarch
Measuring spoon Milk
Cutting board Sugar
Sharp knife Unsweetened
Wooden spoon chocolate
Sauce pan Dried apricot
Lemon reamer Dates
Spatula Vanilla
Egg
Butter
Water
REFERENCES:
Lewis, Dona S. et al., Family Meals and Hospitality, 282 - 286
21
LESSON 3
DECORATING CAKES
The lesson deals with the use of appropriate cake decorations

and types of icing in accordance with the occasions and standard
recipes and enterprise practices.

1.Decorate cakes in accordance with occasions and standard
recipes
2.Use the suitable icings according to recipe or enterprise and
customers’ preferences.
LET US STUDY!
 Frost- to coat or cover the cake with icing

 Fondant icing – soft icing
 Lard – semisolid oil
 Whip – to beat rapidly to incorporate air
 Fluffy – being light, soft, or airy
Cakes, frosted or unfrosted, have been popular for thousands of

years. Highly decorated cakes have long been associated with holidays
and special events such as birthdays, weddings, and Christmas.
Cake Decorating
A finished cake is often enhanced with icing, or frosting, and

toppings such as sprinkles. The frosting on the cake is the proverbial
extra bit of goodness. Frosting is usually made from powdered sugar,
milk or cream, and often flavorings such as vanilla extract or cocoa
powder. Some decorators use a rolled fondant icing. Commercial
bakeries tend to use lard for the fat, and often whip the lard to
introduce air bubbles. This makes the icing light and spreadable.
Home bakers either use lard, butter, margarine or some combination.
Sprinkles are small and colored pieces of sugar.
In the 20th century, new cake decorating products become
available to the public. These include several specialized sprinkles and
even methods to print pictures and transfer the image onto a cake.
22
Special Tools for Cake Decorating
Piping bags or syringe, and various piping tips. To use a piping

bag or syringe, a piping tip is attached to the bag or syringe using a
coupler. The bag or syringe is partially filled with icing which is
sometimes colored. Using different piping tips and various techniques
a cake decorator can make many different designs. Basic decorating
tips include open star, closed star, basket weave, round, drop flower,
leaf, petal and specialty tips. Fondant icing (also known as sugar paste)
and butter cream are used as covering icings and to create
decorations. Floral sugar craft or wired sugar flowers are an important
part of cake decoration. Cakes for special occasion, such as wedding
cakes are traditionally rich fruit cakes, that are covered royal icing or
sugar paste. They are finished with piped borders and adorned with a
piped message, wired sugar flowers, hand-formed fondant flowers,
piped flowers or crystallized fruits or flowers such as grapes or violets.
Icings and Frostings
Icings and frostings are mixtures spread all over the cake to
make it more appealing. Though icings and frostings serve the same
purpose on cakes, they are different in their respective preparations
and ingredients.
Types of Frostings
1. Uncooked icings is a mixture made by creaming butter, sugar,

small amount of liquid and flavoring. It is also known as butter
icing.
2. Cooked frosting is a combination of sugar and liquid. It is

cooked like candy and requires some temperature attention. A
good example of cooked frosting is fudge frosting.
An icing is either a fluffy or thin mixture. Fluffy icing is a cooked

sugar mixture containing egg whites or yolks, stiff enough to spread in
swirls on cakes. Thin icing contains only sugar and liquid, cooked or
simply spread with a plastic brush.
A frosting is a thick mixture which either cooked or uncooked, used

only on cakes.
23
Tips on how to frost a cake
Frosting maybe applied whether a cake is warm or cold. If warm,

frosting should be thicker.
a. Trim cake if necessary to make it smooth and symmetrical.

b. Remove all loose crumbs.
c. Place cake on a smooth, flat surface.
d. Frost either top or bottom as desired.
e. Frosting must be cold when applied so that it will hold its
shape. If too soft, it will run off and tends to seep into the
cake.
f. Place enough frosting on the center to cover the cake top and
spread to the edges with one stroke of spatula.
SUGGESTED RECIPES
BUTTER FROSTING
Ingredients:
 ¼ cup butter or margarine
 2 cups confectioner’s sugar sifted
 1 tsp vanilla
 Pinch of salt
 3 tbsp cream or top milk
For chocolate flavor (optional)
 2 squares chocolate melted
Procedure:
1. Line the top of the double boiler with waxed paper, add the
chocolate, place over hot water to melt and remove from the
paper with spatula.
2. Cream the butter until fluffy, gradually add 1 cup of sugar, then
the vanilla, chocolate (if used), salt, cream and the remaining
sugar. Blend well. If needed, add little more cream to obtain a
consistency suitable for easy spreading.
24
FUDGE ICING
Ingredients:
 1¾ cups cake flour
 4½ tsp baking powder
 ¼ tsp iodized salt
 2 squares of unsweetened chocolate
 4 egg yolks
 ½ cup milk
 1 tsp vanilla
 4 egg whites
Procedure:
1. Preheat oven to 350oF
2. Sift together flour, baking powder, and salt in a bowl. Set aside.
3. Melt chocolate over very low heat then stir in boiling water.
4. Cream butter. Add sugar gradually and beat until mixture is
light and fluffy.
5. Blend in chocolate. Stir in flour and mix alternately, first and
last with flour. Add vanilla and stir until mixture is smooth.
6. Beat egg whites with ½ tsp of cream of tartar. Fold gently the
batter mixture into the beaten egg whites until well blended.
25
Design for Cake Tops
26
LET US REMEMBER!
Frosting maybe cooked or uncooked. The uncooked frostings is

often used for sponge cakes.
Decorate the cake which you prepared using the cooked and
uncooked frostings following the procedure you have studied. Your
work will be evaluated on the basis of the following criteria:
Correctness of procedure --- 30%

Quality Texture -------- 20%
Appearance -------- 15%
Flavor -------- 15%
Sanitation --------- 20%
TOTAL 100%
RESOURCES:
Equipment:
 Commercial mixers with complete attachments
 Range with oven
 Electric beater
 Refrigerator
Tools and utensils:
 Piping bags
 Decorating tips
 Coupler
 Strainer
 Rubber scraper
 Mixing bowls
 Spatula
 Double boiler
Supplies and Materials:
 Sugar
 Butter
 Eggs
 Creams
 Flavorings
REFERENCES:
Dora S. Lewis, et.al, Family Meals and Hospitality, Copyright 1955,

pp276 – 285
Maria Teresa G. Sandoval, Culinary Arts 1 and 2, Copyright 1993

pp38 – 39
27
LESSON 4
PRESENTING CAKES
The lesson deals with the presentation of cakes in accordance

with customers expectations, established standard procedure.

 present cakes in accordance with customers expectations and
establish standard procedure, and
 cut portion of cakes.
LET’S STUDY
The palatability of a cake is often enhanced by its presentation. If

a cake is beautifully frosted and decorated then, it becomes more
appealing.
Presentation of Cakes
Layered cakes can be presented on pedestal cover with fresh

flowers strategically placed around the base. This can even be the
center piece for your table.
Cut/Portioning of Cakes
The art of cake-cutting requires great care and skill to ensure no

party is left feeling cheated and envious. Now, however, parents and
party hosts can approach the task with a little more confidence.
Mathematicians claim to have found the perfect way to cut a cake and
keep everyone happy.
28
Cake Portions Servings Chart
Sponge Chocolate Sponge Chocolate

Size ( inches)
Round Square
6” 12 20
8” 20 25
10” 40 50
12” 60 70
14” 80 95
6” 110 128
18” 140 162
20” 160 200
22” - 220
24” - 240
1 metre 500 700
LET US REMEMBER!
No matter how you present your cake to a customer, do it with style.

You will receive many compliments from your guests on the beauty of
your table.
Present the cake that you prepared. Be sure that it can catch
everyone’s attention with its beauty and elegance.
RESOURCES:
Equipment:
 table
 display cabinet
Tools:
 knives
 spatula
 cake holder
Supplies/ materials:
 prepared cakes
 paper plates
 microwaveable containers
 styropor
REFERENCE:
http:www.thecakestore.co.uk/acatalog/cakeportions.html
29
LESSON 5
STORING CAKES
The lesson deals with the proper storage of cakes.
1. Store cake correctly according to storage conditions and

methods.
LET US STUDY!
Keeping the quality of baked products depends on the composition

of the ingredients, handling, and packaging after baking and storing
conditions.
Proper Storage of Cakes
After cooling, cakes should be stored in the refrigerator in

moisture proof wrappings. Cakes stale quickly and should be eaten
promptly. Cakes may be frozen in moisture proof wrap and kept for
several months.
Cakes with butter icing must be wrapped and refrigerated. For
longer storage, cakes may be frozen after wrapping properly in
moisture and vapor-proof materials.
30
Storage Time for Cakes
Refrigerator Freezers
Product
(35-40 ºF) (0ºF)
Frosted baked cakes - 2 - 4 months

Angel cakes - 6 – 12 months
 Not necessary to refrigerate unless product cannot be used
with in 4 to 5 days or time recommended on package.
Things to remember:
Recommended
Product Overnight storage
serving temperature
Cakes with butter Keep at room Cover the cake with
cream temperature for a plastic wrap and store
minimum of 60 to 90 in the refrigerator.
minutes and
maximum of 4 hours
before serving.
Cup cakes, flat-beds, Keep at room Loosely cover with
crunchy feet with temperature for 15 to plastic cup and store
butter cream and 30 minutes before in refrigerator.
crunchy feet fruit serving.
tarts
31
LET US REMEMBER!
To retain the quality and nutritive value, store baked products

properly. Storage time for cakes must be considered to assure the
palatability and quality of the product.
Visit a cake shop and do the following:

a. names and types of cakes
b. expiration dates
c. wrappers
RESOURCES:
Equipment:
 Refrigerator
 Freezer
Synthetic Materials:
 wax paper
 Foil paper
 Plastic wrap
 Finished products/cakes
REFERENCE:
Sonia Y. De Leon, Ph.D., et.al., Basic Foods for Filipinos, Copyright

1999,
pp206-207
32
POST TEST
baking cakes.
Read and understand the questions below. Choose the letter of
the correct answer and write it in your answer sheet.
1. This is cooking by dry heat in an oven with the temperature

ranging from 250oF – 500oF.
a. Baking c. Drying
b. Cooking d. Heating
2. Which of the following is a mixture of batter, usually

containing a leavening agent and coated into icing
and frosting?
a. biscuits c. cakes
b. breads d. cookies
3. What type of flour is commonly used in baking cakes?

a. all-purpose flour c. cake flour
b. bread flour d. cassava flour
4. Which of must be done first when baking cakes?

a. apply icing c. cream butter
b. blend ingredients d. sift flour
5. What kind of ingredient is used as binding agent?

a. egg c. liquid
b. flour d. yeast
6. Which of the following ingredients is used as leavening in

making cakes?
a. baking powder c. sugar
b. egg d. yeast
7. What type of cake is made without additional fat?

a. butter cake c. sponge cake
b. cheese cakes d. yeast cake
8. The following are mixing techniques in making cakes except

a. blending c. folding
b. creaming d. chopping
9. What is the result of a sponge cake baked at improper

temperature?
a. light brown c. free from cracks
b. poor volume d. tender
33
10. What causes the cracking of cakes?
a. over creaming c. too hot oven
b. over folding d. too much beating
11. Which of the following is a mixture of sugar, egg white, fat,

and flavoring of various kinds used to coat or cover a cake?
a. filling c. frosting
b. flavoring d. ingredients
12. How is fudge frosting classified?

a. cooked c. thick
b. soft d. uncooked
13. What kind of sugar is used in the preparation of icing?

a. brown c. granulated
b. confectioners d. refined
14. After baking cakes, what would be the next procedure?

a. apply frosting c. mix ingredients
b. heat oven d. sift flour
15. What tools are used to measure dry ingredients?

16. Which of the following tools is used to measure liquid

ingredients?
17. What tool is used to measure small quantities of dry

ingredients?
a. measuring spoon c. serving spoon
b. plastic spoon d. table spoon
18. A good cake has this quality.

a. contrast color and flavor to the frosting
b. ingredients are measured accurately
c. thick consistency
19. Which of the following is appropriate for baking cakes?

a. griller c. oven
b. heater d. toaster
20. What is the secret of a delicious cake?

a. batter c. frosting
b. fillings d. ingredients
34
KEY TO CORRECTION
1. A
2. C
3. C
4. D
5. A
6. A
7. C
8. D
9. B
10. D
11. C
12. A
13. B
14. A
15. D
16. B
17. A
18. B
19. C
20. D
35
HIGH SCHOOLS
Unit of Competency: Prepare Pastry Products for Patisseries
Module Title: Preparing Pastry Products for

Module No.: 5
Patisseries
0
TABLE OF CONTENTS
Module Title: Preparing Pastry Products for Patisseries Page

Pre Test…………………………………………………………………………………………..2
Lesson 1 – Preparing Pastry Products ………………………………..…………..……….7
Let us study……………………………………………………………………………………..7
Let us remember ………………………………………………………………………….…18
Resources……………………………………………………………………………………..20
References…………………………………………………………………………………….20
Lesson 2 – Decorating and Presenting Pastry Products…………………….………21
Let us study…………………………………………………………………………………..21
Let us remember …………………………………………………………………………….24
Resources………………………………………..…………………………………………….25
References …………………………………………………………………………………….25
4-m-5
Lesson 3 – Storing Pastry Products……………………………………..………..………26
Let us study…………………………………………………………………………………..26
Let us remember …………………………………………………………………………….27
Resources………………………………………..……………………..…………………….27
References ………………………………………………………….……..…………………27
Pre Test………………………………………………………………………………………..28
Key to Corrections…………………………………………………………………………..32
HIGH SCHOOLS
Unit of Competency: Prepare Pastry Products for Patisseries
Module Title: Preparing Pastry Products for

Module No.: 5
Patisseries
0
This module covers the knowledge, skills and attitudes of a

patissiers in hospitality establishments in preparing and producing a
variety of high-quality pastry.

1. prepare pastry products
2. decorate and present pastry and bakery products
3. store bakery products
Let us find out how much you already know about pastry and
bakery products. Read and answer each of the following questions
correctly by encircling the letter of the best answer.
1
Pre-test
1. What is the secret of delightful pastry?

a. Filling
b. Ingredients
c. Pie crust
d. Pressed
2. Which of the following characteristics best describes a good

pastry?
a. Moist
b. Pale
c. Soft
d. Tough
3. What is a good indicator of a well-baked pie-crust?

a. Brittle
b. Rough
c. Smooth
d. Soft
4. Which of the following is a good example of a single-crust pie?

a. Buko pie
b. Durian tart
c. Hopia
d. Pressed cookies
5. What do you call a flour mixture that is thick enough to be

rolled or kneaded?
a. Batter
b. Cream
c. Crust
d. Dough
6. Which of the following is referred to as small flat sweet cake?

a. biscuits
b. cookies
c. muffins
d. pies
7. What type of flour is commonly used in baking cookies?

a. all purpose
b. bread
c. cake
d. potato
2
8. What type of cookie is made from dough which has been
rolled out and cut with special cutter to form shapes for
special occasions?
a. bar
b. pressed
c. refrigerated
d. rolled
9. Which of the following baked products is mixed in the same

method as cookies?
a. biscuits
b. cakes
c. muffins
d. pies
10. Which type of cookie needs freezing before it is cut into

desired shapes and then baked?
a. bar
b. pressed
c. refrigerated
d. rolled
11. What is the secret of a delightful pastry?

a. dough
b. filling
c. ingredients
d. pie crust
12. Which of the following must be done first when baking

cookies?
a. apply frosting
b. blend ingredients
c. cream butter
d. sift flour
13. At what temperature can gluten development be controlled?

a. boiling
b. cold
c. freezing
d. room temperature

pastry?
a. moist
b. pale
c. soft
d. tough
3
15. What is a good indicator of a well-baked pie crust?
a. rough
b. smooth
c. soft
d. under baked
16. Which of the following is a good example of a single-crust

pie?
a. buko pie
b. durian tart
c. hopia
d. pressed cookies

rolled or kneaded?
a. batter
b. cream
c. crust
d. dough
18. Which of the following is a good example of a double pie

crust?
a. buko pie
b. durian tart
c. hopia
d. pressed cookies
19. What substance in flour is responsible for the structure of a

baked product?
a. carbohydrates
b. fiber
c. gluten
d. vitamins
20. What do you call an expert who specializes in pastries and

sweets?
a. baker
b. bartender
c. chef
d. patissier
21. Which of the following ingredients is used to attain a golden

brown crust?
a. egg
b. milk
c. sugar
d. water
4
22. What would you do with your pie in order to retain its
juiciness?
a. crimp or flute the edges
b. prick with tines of the fork
c. trim the edges with cutter
23. Which of the following types of fillings is appropriate for

turnovers?
a. butter
b. cream
c. meat
d. peanut
24. Which of the following is the best for filling tarts?

a. butter creams
b. fruit jams
c. ground meats
d. ground nuts
25. Which of the following is the best for crumb crust?

a. biscuits
b. cookies
c. graham crackers
d. lady fingers
26. Why do you make a gash on top of your double crust pie?
a. to allow the steam escape
b. to avoid over flour
c. to keep it crispy
d. to seal flavor and aroma
27. What tool is used to flatten dough?

a. fork
b. knife
c. rolling pin
d. spatula
28. How do you prevent baked product from drying out?

a. cover it with colander
b. keep it in a steamer
c. put it in a tightly covered container
d. wrap it with banana leaves
5
29. How do you keep left over pizza?
a. keep it in a refrigerator
b. keep it inside the microwave oven
c. wrap it with kitchen towel
30. For longer storage, which of the following compartment in

the refrigeration would you keep your baked products?
a. bottom
b. crisper
c. door
d. freezer
6
LESSON 1
PREPARING PASTRY PRODUCTS
The lesson deals on how to bake pies and pastries consisting of

fruit, meat, cheese, spices and others with an upper or under crust or
both.

1. prepare pastry products.
2. bake pie crust and other pastry products.
LET US STUDY
Pastries are shortened flour  Patisseries- French pâtissier,

from Old French pasticier, from
products characterized mainly Old French. pastitz cake (a
French term)
by their flakiness and
 Flaky – a course, small piece or
tenderness. These qualities
mass, as of snow
make them delightful dessert
 Crust - the hardened exterior or
or snack foods. What makes surface part of bread; the pastry
cover of a pie
them popular are the varied
 Prick - mark or shallow hole
seasonal fruits used as fillings. made by a pointed instrument;
Among the favorites are buko,
 Gash - deep long cut; a deep
banana, mango, and narrow depression or cut
pineapple.  Snug – to cause to fit closely; to

make snug; to secure by
fastening or lashing down
 Crimp – to pinch or press

together (as the margins of a pie
crust) in order to seal
2 types of pie crust:

 Single pie crust – a pie lined with single crust topped with
fillings. 1.
 Double pie crust – a pie lined with crust topped with fillings
and covered with another crust.
7
Basic Recipes for Pie Crust
Ingredients:
Single Pie Crust Double Pie Crust

All-purpose flour 1C 2C
Salt ½ tsp 1tsp
Shortening 1/3 tsp 2/3 C
Water (cold) 2 to 3 tsp 4 to 5 tsp
Procedure for Single Pie Crust:
1. Measure unsifted flour. Combine with

salt when sifting into the bowl. Measure
lard kept at room temperature and add
to the flour mixture. Use a pastry
blender or cut using two knives to blend
until the mixture looks like a coarse
meal.
2. Measure cold water and sprinkle over

the flour mixture. Press dough together
with a knife adding a few drops of water
until dough holds together.
3. Sprinkle a little flour on the kneading

board and rolling pin. Place the dough
on the board and form it into a ball with
your hand.
4. From the center, roll the dough to the

edges. Be sure to keep an even
thickness of the dough in all directions
to produce a perfect circle. Keep the
dough an inch bigger than the pie plate.
5. Transfer the dough from the board to

the pie plate using the rolling pin. Roll
the dough around the rolling pin, then
unroll over the pie plate carefully to
prevent breaking the dough. Fit the dough well on the plate and
prick it liberally with the tines of a fork. Bake in a preheated oven
at 450°F or 230°C for 12 to 15 minutes.
8
Procedure for Double Pie Crust:
1. Mix all the ingredients required for a

double pie crust following the same
procedure as the single crust. Divide the
dough into two. Roll out first the lower
crust and fit it carefully on a pie plate.
Prick liberally and set aside.
2. Prepare the desired filling and place it

over the prepared lower crust. Roll out
the other half of the dough and place it
over the lower crust to cover the filling.
3. Cut off the lower crust at pan edge. Cut

the edge of the top crust ½ inch wider
than the lower crust. Tuck the edge of
the top crust under the edge of the lower
crust.
4. Crimp the edge of the crust with the

tines of a fork or the tip of a teaspoon.
The top of a double pie crust is gashed
to let steam out. Bake double crust pies
at 425°F or 218°C for 30 to 35 minutes
if the filling is uncooked and 25 minutes
if the filling is cooked. The pie crust is
ready when it is flaky and becomes
golden brown in color.
9
Recipes Using Single and Double Pie Crusts
one-crust pie two-crust pie tarts turnovers
Mango Cream Pie

(Courtesy of US Wheat Associates)
Use Single Pie Crust, Prebaked
Filling:
1 ¾ c milk, evaporated 3 pieces mangoes, ripe, sliced
1c sugar ¼ c cold water
¼ c cornstarch 2 tbsp. gelatin, unflavored
2 tbsp. water 3 tbsp. sugar
Blend and bring to boil the milk and sugar. Suspend starch in
water. Stir this into the milk mixture over medium heat, stirring
continuously until the mixture has thickened. Add the butter and
blend until the mixture is smooth. Remove it from fire. Pour into the
prebaked shell. Set aside.
Prepare the mangoes. Arrange them on top of the prepared

cream. Suspend gelatin in cold water. Add sugar. Heat until the
gelatin is dissolved and pour over the pie. Chill until the gelatin is set.
10
Buko Pie
Use Double Crust Pie. Roll out half of the dough for the lower crust
and fit snugly into the pie plate. Prick and set aside.
2 C slivered young coconut meat

¾ C sugar
½ C coconut water
½ C evaporated milk
Flavoring, if desired
Procedure:
1. Prepare the pastry dough for a double crust pie.
2. Roll out the lower crust and fit into the pie plate.
3. Prick liberally and set aside.
4. Blend all the ingredients for the filling together.
5. Cook over low heat stirring constantly until thick.
6. Pour into the pastry lined pan. Top with the second crust.
7. Bake as directed for double pie crust.
11
Cookies
Baked products such as cookies are small, flat, sweet cakes

baked in a variety of shapes and flavors. There are hard cookies and
there are tender ones. People, especially children, love to eat cookies.
Cookies are a welcome gift during occasions like birthdays and
Christmas. Therefore, it is worthwhile to learn how to make cookies.
There are different types of cookies. Each type has its distinct
features and method of preparation. The different types of cookies
include the following:
 Drop cookies – This type of cookie requires simple technique

and little imagination. As the name implies, drop cookies are
made by merely dropping the mixture from a teaspoon onto a
greased baking sheet. This is reason why they come in irregular
and uneven shapes.
 Rolled cookies – This type of cookie especially designed to fit
significant occasions like Valentine’s Day, Easter, or Christmas.
Specific forms and shapes that are appropriate for a particular
occasion are made by using specially designed cutters to cut the
rolled dough.
 Pressed or bagged cookies – This is the special type of cookie.

It has more butter which makes the finished product richer in
taste than the other types of cookies. Pressed or bagged cookies
are made by pressing the mixture out of a cookie presser or
pastry tube onto the baking sheet, and at the same time forming
it into varied shapes like rings or ribbons.
 Cookie bars – This type of cookie is cut into bars after baking.
They are usually small and square in shape.
 Refrigerator cookies – This type is frozen and cut into desired

shapes before baking.
 All-purpose flour is commonly used in making cookies.
The mixing methods for cookies are practically the same

as those used for cakes. The difference lies in the liquid
requirement which is less in cookies than in cakes. When eggs
are added, liquid may not be needed.
12
Recipe - Drop cookies
Oatmeal cookies
Ingredients:
½ C shortening 1- ½ C sifted flour
1C sugar 1/2 t. salt
1 egg 1t. cinnamon
½ C evaporated milk 2- ½ t. baking powder
1C uncooked oatmeal 1C raisins
Procedures:
1. Cream the shortening and sugar together until light and
fluffy.
2. Add the egg. Beat well. Stir in the milk and oatmeal.
3. Sift the flour, salt, cinnamon, and baking powder together
into the oatmeal mixture.
4. Mix thoroughly, adding the raisins in the last stages of
mixing.
5. Drop mixture from a teaspoon onto a greased baking sheet.
6. Bake in a moderate oven at 375°F or 190°C until it turns
brown or for about 15 minutes. Makes 4- ½ dozen cookies.
Raisin Cookies
Ingredients:
½ t. salt ½ C whole milk
¼ t. baking soda ½ C butter
1t. baking powder 2/3 C sugar
2C flour 2 eggs
1t. vanilla 1C raisins
Procedure:
1. Sift salt, baking soda, baking powder, and flour together. Set
aside cream butter until light and fluffy, gradually adding
sugar.
2. Mix in the eggs and raisins. Add part of dry ingredients and
beat well.
3. Pour in all liquid ingredients. Continue mixing.
4. Add remaining dry ingredients and mix until well blended.
5. Drop mixture by heaping teaspoonful onto greased cookies
sheets. Press with a fork to flatten.
6. Bake in a preheated oven at 350°F or 175°C for about 10
minutes. Makes 4 dozen cookies.
13
Crisp Sugar Cookies Crisp Chocolate Cookies
Ingredients: Ingredients:
4 T. fat, softened ¼ C fat, softened
1/3 C sugar ½ C sugar
1 egg 2 egg, beaten
1C all-purpose flour 1C all-purpose flour
¼ t. salt ¼ t. salt
½ t. baking powder ½ t. baking powder
1/8 t. baking soda 1/8 t. soda
1 t. milk 2 t. milk
¼ t. vanilla ¼ t. vanilla
1/8 t. nutmeg (optional) 1 oz. chocolate, softened
1/8 t. cinnamon (optional)
Procedure:
1. Mix the fat and sugar or chocolate, if the latter is used. Blend
with a wooden spoon.
2. Add about one-half of the mixed and sifted dry ingredients. Beat
well.
3. Add the milk. Mix thoroughly.
4. Mix the remaining dry ingredients.
5. Drop mixture by rounded teaspoonful onto a greased cookie

sheet. Flatten with the tines of a fork to 1/8 inch thick. Bake at
400°F or 200°C until slightly brown for 6 to 8 minutes.
14
Rolled Cookies
Chocolate Pinwheel
Ingredients:
1- ¼ C all-purpose flour
1t. baking powder
¼ t. baking soda
½ C margarine
¾ C sugar
1 egg
½ t. vanilla
1 sq. chocolate, melted
Procedure:
1. Preheat oven to 350°F or 175°C.
2. Sift dry ingredients together. Cream margarine until fluffy.
3. Add sugar gradually and beat until blended.
4. Add egg and vanilla. Mix thoroughly.
5. Add sifted dry ingredients to the creamed mixture, beating well
after each addition.
6. Divide dough in half. Add the melted chocolate to other half.
7. Roll out the white dough on a piece of floured wax paper to form
a rectangle measuring about 8 inches by 1 inch.
8. Do the same with the chocolate dough against the white dough.
9. Press the sheets of dough gently with a rolling pin. Pull off wax
paper.
10. Proceed to roll the dough lightly. Wrap the rolled dough in
wax paper. Chill, cut into 1/8 inch slices, and place on
ungreased cookie sheets.
11. Bake for 12 to 15 minutes. Makes 5 dozen cookies.
15
Ginger Nutty Cookies
Ingredients:
¾ C butter or margarine ¾ T. salt
¾ C sugar ½ T. powdered ginger
2 T. molasses ½ T. cinnamon
2 T. water 1½ T. cloves
2 C all-purpose flour, sifted ¾ C cashew nuts, finely
ground
Procedure:
1. Cream butter. Add sugar gradually and continue creaming until
light and fluffy.
2. Add molasses and water. Blend well.
3. Sift together all-purpose flour, baking soda, ginger, cinnamon,
and cloves. Stir into creamed mixture.
4. Add water blend well until a semi-stiff dough is obtained.
5. Shape dough into four rolls, 1 inch in diameter each. Wrap rolls
in waxed paper and refrigerate several hours until very firm.
6. Heat oven to 350°F or 175°C. Cut cookie rolls into ¼ inch slices.
7. Arrange on slightly greased baking sheets and bake for 12 to 15
minutes or until slightly brown. Makes 9 to 10 dozen cookies.
Pressed or Bagged Cookies
Dream Heart Wafers

Ingredients:
2 C all-purpose flour, sifted
1T. baking powder
½ T. salt
¾ C butter
1 C sugar
2 eggs
¼ C evaporated milk
½ C Cheddar cheese, shredded
½ t. vanilla
Procedure:
1. Sift flour, baking powder, and salt. Set aside.
2. Cream butter. Add sugar and beat until light and fluffy.
3. Add eggs. Continue beating until mixture becomes smooth.
4. Add dry ingredients and milk to the mixture alternately, ending
with the former.
5. Fold in cheddar cheese and vanilla.
6. Pipe out from a pastry tube forming a heart-shaped outline or
drop by teaspoonfuls onto an ungreased cookie sheet. Bake at
375°F or 190°C for 10 to 20 minutes or until brown. Makes 5
dozen wafers.
16
Cookies Bars
Brownies
Ingredients:
½ C butter or margarine 1¾ C all-purpose flour
¼ T. salt 1C sugar
½ T. baking powder 1 vanilla
2 eggs ¾ C chopped nuts
2 oz. unsweetened chocolate
squares
Procedure:
1. Combine butter and chocolate and melt in a double boiler over
lo fire.
2. Sift flour. Measure and re-sift three times with baking powder
and salt. Set aside.
3. Beat eggs until thick and fluffy. Add sugar gradually in three
portions, beating the mixture at every addition.
4. Stir in melted chocolate, then vanilla. Beat thoroughly.
5. Stir in the flour mixture, and then the nuts.
6. Spread in lightly greased 11 x 7 x 1 – ½ inch rectangular pan.
7. Bake in an oven at 300°F or 150°C for 20 minutes. Do not
overbake.
8. While still hot, mark into desired square size with the tip of a
sharp pointed knife.
9. Cool pieces in pan or cake rack.
Refrigerator Cookies
Plain Cookies Crisp Chocolate Cookies
Ingredients: Ingredients:
¼ C fat, ¼ C butter or margarine

½ C sugar 1 vanilla
1 small egg 1C brown sugar
¼ C milk ½ T. baking powder
2C all-purpose flour 1 small egg
½ t. baking powder 1T. water
1/8 t. salt 1- ½ C all-purpose flour
½ t. vanilla 1baking powder
½ C Chopped nuts (optional) 1/8 t. salt
17
Procedure:
1. Cream the fat and add vanilla during the creaming.
2. Add sugar gradually and continue creaming.
3. Sift flour and measure. Add baking powder and salt and sift
again. Add one-third of the dry ingredients to the creamed
mixture.
4. Add milk, mix well, then add the remaining dry ingredients.
5. Shape into rolls.
6. Chill thoroughly. Slice about 1/8 inch thick, and press chopped
nuts into the plain cookies.
7. Bake for about 10 minutes in a moderately hot oven at 3 on an
75°F or 190°C ungreased cookie sheet.
LET US REMEMBER
Note :
To prevent crust shrinkages, bake the pie shells between 2 pans
of equal sizes or cut the pastry with extra edge, punch it over and tuck
under the edge of the pan to anchor it. Prick the pie shells liberally
with tines of fork before baking them. Give the crust at least 20-30
minutes. Rest at room temperature on marble slabs or in the
refrigerator before baking it.
1. What are pastries? How do they differ from cakes and cookies?
2. Differentiate flaky from mealy dough. How are they made flaky?
or mealy?
3. Give the basic steps in making a single crust, a double crust.
What precautions must you consider?
4.
Plan for a laboratory activity. Make sample pastries:
One Crust Pie Double Crust Pie

18
Standard Score Sheet for Pastry
(US Wheat Associates)
Name of Recipe ______________________________________________________________
Scorer ______________________________________________________________________
Good Fair Poor
(3) (2) (1)
Shape: Even thinness all over; neat even edge
Size: Fits pan well
Color: Light golden brown with darker brown edge
Crust: Slightly blistered; rough; not smooth or
leathery looking
Texture: Delicately crisp; flaky; not compact or soggy
Tenderness: Easily cut but not crumbly or tough
Flavor: Rich; delicate; no scorched fat or salty taste;
does not overpower taste of filling
Score: (Maximum – 21 points)
Comments:
19
RESOURCES
Tools and Equipment

1. Spatula
2. Measuring cup
3. Mixing bowl
4. 2 knives or pastry cutter
5. Pie plate/pan
6. Oven
7. Fork
8. Rolling pin
Ingredients for Buko/ Mango Cream Pie
Filling
 slivered young coconut meat
 sugar
 coconut water
 evaporated milk
 Flavoring, if desired
 milk, evaporated
 pieces mangoes, fresh, sliced
 sugar
 cold water
 cornstarch
 gelatin, unflavored
 water
 sugar
Dough
 All purpose flour
 Salt
 shortening
 Water (cold)
REFERENCES:
Technology and H.E. III, SEDP series, Cookies

pp. 49-56
Pies and Pastries

pp. 57-61
20
LESSON 2
DECORATING AND PRESENTING PASTRY PRODUCTS
The lesson deals on how to decorate and present pastry

products.

a. Select varieties of food used to decorate pastry and bakery
products
b. Decorate pastry and bakery products
c. Served pastry and other bake products attractively
LET US STUDY
Pies and pastries like cakes, are delightful to eat especially

when they are baked properly and attractively served. They are also
popular as desserts, can be served as main dishes, like meat and
poultry pastries. Decorating pastries is fun.
Here are some ways of decorating pastries.
21
Meringue – beaten egg whites and sprinkled with sugar, used to top
or cover pie
Glaze – to make pastry shiny or glossy by coating with syrup or clear

gelatin
Fluted Fruits – topped with fresh sliced of fruits to complement flavor

and appeal
Ways of decorating pie
22
Different ways of filling pies and pastries
One Crust Pie

 One way is to line a pie pan with a thin layer of pastry dough
and bake. Then, a cooked filling is poured onto the shell and
cooled. Sometimes, the filling can be topped with meringue or
whipped cream, if desired. Examples are lemon–meringue,
chocolate cream pies.
 Another way is to pour uncooked filling onto the unbaked shell
and bake them together. Examples are custard and pumpkin
pies.
 Another variation is to place the pastry dough on top of cooked
or uncooked fruits, vegetables, meat or poultry in a deep dish to
serve as covers and are baked together. Examples are deep–dish
chicken, apple pies and creamed meat dishes.
Two Crust Pie

 As the term implies, one layer of pastry dough which serves as
the lining is filled up with a filling of one’s choice and covered
with another layer of pastry dough which is sealed and fluted at
the edge and bake. Example: Buko and pineapple pies.
Tarts
 These are either one-crust or two-crust pie made for individual
servings. You can make fancy designs and shapes. Tarts are
light, crust is usually less than an inch thick. Special type of
molders which are shallow and fluted are used to baked tarts.
Turnovers
 These are two crust pies but small enough for individual
servings. Uncooked or cooked filling is placed on one half of a
thin layer of circular or rectangular pastry dough, and the other
half folded over it. The edges are then sealed and pinched or
fluted. Then the turnovers are baked. Examples are chicken and
apple turnovers.
Finishing your pie
 For glazed finish, brush pastry with beaten egg yolk
 To have shiny crust, brush lightly with milk, then bake.
 To give sugary finish, moisten crust with little water or egg white
then sprinkle with sugar before baking
Tips for pies
 Use butter that is cold
 Cut fat into the flour until pea-size crumbs are formed. These
will coat the flour particles and prevent to much absorption of
liquid
 Add enough water to form a ball of dough
 Don’t handle the dough too much because this will develop the
gluten and crust will not be tender and flaky.
 It is best to roll the dough between two sheets of wax paper or
plastic. Avoid dusting too much flour.
23
LET US REMEMBER
To make your pastries and baked products more attractive, you can
decorate it with varied seasonal fruits and meat fillings. It is important that
the juices of the fillings should be retained.
1. Why do you need to control the development of gluten in pastry

making? How does it affect the product?
2. Enumerate different fillings appropriate for pastry.
3. Give examples for each type of pie:
a. One crust
b. Double crust
c. Tarts
d. Turnovers
Prepare a pastry using different fillings of each type:

a. one-crust
b. double-crust
24
Standard Score Sheet for Pastry
(US Wheat Associates)
Name of Recipe _________________________________________________________

Scorer __________________________________________________________________
Good Fair Poor
(3) (2) (1)
Shape: Even thinness all over; neat even
edge
Size: Fits pan well
Color: Light golden brown with darker
brown edge
Crust: Slightly blistered; rough; not
smooth or leathery looking
Texture: Delicately crisp; flaky; not
compact or soggy
Tenderness: Easily cut but not crumbly or
tough
Flavor: Rich; delicate; no scorched fat or
salty taste; does not overpower
taste of filling
Score: (Maximum – 21)
Comments:
RESOURCES
Tools Equipment Ingredient

Spatula Oven Flour
Bowl Shortening
Fork Salt
Knife Cold water
Pie plate
Teaspoon
Rolling pin
REFERENCES
Badajos, Marilou B. et. Al, Technology and Livelihood Education III

Pies and Pastries, Copyright 2005
25
LESSON 3
STORING PASTRY PRODUCTS
The lesson deals with the appropriate storage and

preservation of pastry products.

a. store pastry products properly
b. preserve the freshness of pastry products
LET US STUDY
Most baked products except those that are served hot, may be
stored at room temperature for a few days, provided that they are
placed in highly covered containers to prevent drying out and
crushing. They may be individually wrapped in moisture and vapor-
proof packaging materials, then boxed or canned. Pies with cream or
fruit fillings, cream puffs and cakes with butter icing must be
refrigerated after these are adequately wrapped; use with in several
days.
For longer storage: cakes, pies, cookies, biscuits and muffins

may be frozen after wrapping properly in moisture and vapor-proof
materials. To serve and refreshen, thaw out at room temperature with
circulating air to prevent moisture from settling into the crumb
causing sogginess. Fruit pies may be reheated in a moderately hot
oven (190°C or 375°F) for three to free minutes.
Thaw – to pass from a frozen to a liquid state.

Sogginess – damp and heavy
Crumb – small, broken-off particle of bread, cake etc.
Crisp - firm and fresh
Soggy – thoroughly wet or damp and heavy
Mold – an often downy or furry growth of minute fungi on
vegetable or animal matter.
26
LET US REMEMBER
Before storing bread, wrap it to keep them from drying out. Keep bread at
room temperature in a bread box. Day-old bread is just right. Refrigeration
slows down the growth of mold.
Flour should be stored in covered containers and kept in a cool dry place.
1. How will you prevent baked products from drying out?

2. What will you do with the left-over pies, cream puffs and
cakes with butter icing?
3. Why should you keep baked products in a refrigerator?

1. Demonstrate to the class the proper storage of the:
 Cookies
 Pizza pie
 Left-over butter cake
 Flour
 Empanada
2. Demonstrate how to handle and packed bake products.
RESOURCES
Baked products:
 Cake/butter cake
 Cookies
 Empanada
 Pizza
 Flour
Tools and Equipment
 Food wrap
 Food container
 Refrigerator
 Microwave oven/ oven
REFERENCES
De leon, Sonia Y., et al, Basic Foods for Filipinos 3rd Edition,Proper
Storage of Baked Products, pp. 206
27
Pre-test
Directions: Read each of the following questions carefully, answer

each by encircling the letter with the correct answer.
1. Which of the following is referred to as small flat sweet cake?

a. biscuits
b. cookies
c. muffins
d. pies
2. What type of flour is commonly used in baking cookies?

a. all purpose
b. bread
c. cake
d. potato
3. What type of cookies is made from dough which has been rolled
out and cut with special cutter to form shapes for special
occasions?
a. bar
b. pressed
c. refrigerated
d. rolled
4. Which of the following baked products is mixed in the same

method as cookies?
a. biscuits
b. cakes
c. muffins
d. pies
5. Which type of cookie needs freezing before it is cut into desired

shapes and then baked?
a. bar
b. pressed
c. refrigerated
d. rolled
6. What is the secret of a delightful pastry?

a. dough
b. filling
c. ingredients
d. pie crust
28
7. Which of the following must be done first when baking cookies?
a. apply frosting
b. blend ingredients
c. cream butter
d. sift flour
8. At what temperature can gluten development be controlled?

a. boiling
b. cold
c. freezing
d. room temperature

pasty?
a. moist
b. pale
c. soft
d. tough
10. What is a good indicator of a well-baked pie crust?

a. rough
b. smooth
c. soft
d. under baked
11. Which of the following is a good example of a single-crust pie?

a. buko pie
b. durian tart
c. hopia
d. pressed cookies

rolled or kneaded?
a. batter
b. cream
c. crust
d. dough
13. Which of the following is a good example of a double pie crust?

a. buko pie
b. durian tart
c. hopia
d. pressed cookies
29
14. What substance found in flour that is responsible for the
structure of a baked product?
a. carbohydrates
b. fiber
c. gluten
d. vitamins
15. What do you call an expert who specializes in pastries and

sweets?
a. baker
b. bartender
c. chef
d. patissier
16. Which of the following ingredients is use to attain a golden

brown crust?
a. egg
b. milk
c. sugar
d. water
17. What would you do with your pie in order to retain its
juiciness?
a. crimp or flute the edges
b. prick with tines of the fork
c. trim the edges with cutter
18. Which of the following types of fillings is appropriate for

turnovers?
a. butter
b. cream
c. meat
d. peanut
19. What is the best fillings for tarts?

a. butter creams
b. fruit jams
c. ground meats
d. ground nuts
20. Which of the following is the best for crumb crust?

a. biscuits
b. cookies
c. graham crackers
d. lady fingers
30
21. Why do you make a gash on top of your double crust pie?
a. to allow the steam escape
b. to avoid over flour
c. to keep it crispy
d. to seal flavor and aroma
22. What tool is used to flatten dough?

a. fork
b. knife
c. rolling pin
d. spatula
23. How do you prevent baked products from drying out?

a. cover it with colander
b. keep it in a steamer
c. put it in a tightly covered container
d. wrap it with banana leaves
24. How do you keep left over pizza?

a. keep it in a refrigeration
b. keep it inside the microwave oven
c. wrap it with kitchen towel
25. For longer storage, which of the following compartment in the

refrigeration would you keep your baked products?
a. bottom
b. crisper
c. door
d. freezer
31
PRE TEST AND POST TEST
Key to Correction
1. b
2. a
3. d
4. b
5. c
6. c
7. c
8. d
9. d
10. b
11. a
12. d
13. a
14. c
15. d
16. b
17. b
18. c
19. d
20. b
21. c
22. c
23. c
24. a
25. a
32
HIGH SCHOOLS
Unit of Competency: Package Prepared Food Stuff
Module No.: 6 Module Title: Packaging Prepared Food Stuff
0
TABLE OF CONTENTS
Module Title: Packaging Prepared Food Stuff Page

Lesson 1 – Ensuring Suitable Packaging, Storing
and Transporting of Food ………………………………..……..……….3
Let us study……………………………………………………………………………………..3
Let us remember …………………………………………………………………………..….6
Let us apply what you have learned ……………………………………………………...7
Resources…………………………………………………………………………………….….7
References……………………………………………………………………………………….7
Lesson 2 – Selecting Appropriate Packaging Material
to Specific Food Stuff……………………......………………….………..8
What will you learn? ………………………………………………………………………....8
Let us study…………………………………………………………………………………….8
Let us remember …………………………………………………………………………….11
Resources………………………………………..…………………………………………...11
Lesson 3 – Packaging Food According to Needs…………………………….………..12
What is the lesson about?..............................................................................12
What will you learn? ……………………………………………………………………....12
Let us study…………………………………………………………………………………..12
Let us remember …………………………………………………………………………....13
Resources………………………………………..…………………………………………...13
References…………………………………………………………………………………….13
Pre Test………………………………………………………………………………………..14
Key to Corrections………………………………………………………………………….16
4-m-6
HIGH SCHOOLS
Unit of Competency: Package Prepared Food Stuff
Module No.: 6 Module Title: Packaging Prepared Food Stuff
0
WHAT IS THIS MODULE ABOUT?
The module covers the skills, knowledge and attitudes required

to packaging prepared foodstuffs. It includes storing and transporting
of foods.
After completing this module, you should be to:

1. ensure suitable packaging, storing and transporting food;
2. select packaging appropriate to specific food; and
3. package food according to needs.
WHAT DO YOU KNOW?
Let us determine how much knowledge you have on packaging

prepared foodstuff. Read each of the following questions carefully and
choose the letter of the correct answer. Write your answer in your test
notebook.
Pre-test
1. The art, science, and technology of preparing goods for

transport and sale is________
a. containerization
b. food packaging
c. food produce
d. harvesting
2. The following micro orgainism best thrive in high moisture

Except one.
a. bacteria
b. botulinum
c. molds
d. yeast
3. What package is used for transporting bulk products?

a. containerization
b. primary
c. secondary
d. tertiary
1
4. The process in which foods change in texture, flavor, odor, and
color
a. bacterial changes
b. chemical changes
c. mechanical changes
d. microbial changes
5. This simply indicates the inverse amount of hydrogen available

In the food system
a. fat content
b. initial microbial food
c. moisture content
d. pH of food
6. This term refer to packaging in barge standardized containers for

Efficient shipping and handling
a. aseptically
b. bulk
c. containerization
d. packaging
7. Which of the following flexible packaging is made from

Wood pulp?
a. cellophane
b. glass
c. metal
d. paper
8. Packaging material which is made from limestone, sand, soda

and ash.
a. cellophane
b. glass
c. metal
d. paper
9. A thin and transport material that is made of cellulose and

Contains variable amount of water and softener.
a. cellophane
b. glass
c. metal
d. paper
10. This packaging material is man made polymers of very high

Molecular weight.
a. cellophane
b. glass
c. metal
d. plastic
2
LESSON 1
ENSURING SUITABLE PACKAGING, STORING AND

TRANSPORTING OF FOOD
The lesson deals with ensuring suitable packaging, storing and

transporting of food. It includes hygiene practices and food safety
regulatory on the storage and transportation of food.

1. control portion practices and principles; and
2. practice hygiene and food safety regulatory on storage
and transportation of food.
LET US STUDY
Containerization – to package in large standardized containers

or efficient shipping and handling
Bulk – size, mass or volume especially when very large
Aseptically – free of pathogenic micro organism hazard

a possible source of danger
Food Packaging has been defined by paine (1962) as the “art

science and technology of preparing goods for transport and sale”.
More specifically, it is a way of making sure that a product reaches
the end user in good condition at the least cost to the producer. In
effect, a packaging material provides the means of transporting a
product from one place to another with maximum protection at the
least cost. With this in mind, one may note, that in agricultural
nations, the first function of packaging lies in its ability to contain
agricultural products from the time of harvest to the point of use by
the consumer. Basic knowledge of food packaging would at once
appear most important. Post harvest handling, which includes choice
of packages, plays a major role in the guest for maximum utilization of
farm produce. For example fruits as sensitive as strawberries need
very protective containers from the time of harvest to the time they are
package for sale. This need for effective protection is generally true for
3
the most fruits and vegetables it is known that much farm losses are
traceable to poor handling and containerization in the farm site.
Portion control practices and principles
A package is expected to perform three major functions;
a) To contain – During harvest at the farm site, packages could

mean crates, baskets, boxes and the like to contain the farm
produce in bulk. These are also necessary to allow for stacking
the products in their containers for storage at the warehouse or
while awaiting transport, distribution or actual use.
At the food processing plant, the function of the
Package changes from concern mainly with bulk containers to
Its use as a unit pack. Users of food product for household
Consumption may need the goods in smaller packages.
Consumers generally have varied volume requirements for food
Products. Hence, packages are made to fit their need by
Allowing them to contain different quantities of food.
b) To protect – When rough handling of perishable foods are

minimized, speed of deterioration slows down. This is clearly
observed with the farm products which have been given effective
protection through proper use of the right containers.
c) To help sell – Some authorities say that more than 60% of the
cost of its package. This is especially so for bottled soft drinks,
aseptically packed fruit juices, wines in ceramic bottles, etc.
generally, consumers get attracted first to beauty, novelty or
additional utility of packaging materials. Many chocolate
candies outsell each other through their package presentations.
The package itself helps in product promotion. The more
Attractive it is, the greater the chances it will be noticed.
Storing and transporting of food
This is particularly important in designing the shipping

container. One has to consider:
a) The hazards of loading and unloading

b) Movement in vehicles
c) The warehousing methods and the environmental conditions
like relative humidity and temperature changes.
4
Food is packed in terms of quality, shelf life, microbial condition
And portion control. Spoilage of food is caused by poor packaging of
food.
a) pH of food- it simply indicates the inverse amount of hydrogen

ion available in the food system. This often times associated
with acidity of food. Thus, foods with high amounts of
hydrogen ion have low pH and this is considered to have
acidic taste. For instance, green mangoes have generally
lower pH (Ph below 4.0) and therefore have high acidity.
b) Moisture content – this is related to the physical state of the

food itself. Products with very high moisture could be those
in liquid form, while those with very low free moisture could
be dried or frozen. This product component is very important
relative to food spoilage. The higher the moisture content, the
greater the chances for microbial growth and chemical
changes.
c) Amount and nature of fat content – chemical processes also

accelerate breakdown of fats on food. Thus, products with
high fat content like oils, butter, soft cheese, fried foods and
the like tend to spoil fast when inadequately packaged.
Exposure to the atmosphere causes rapid oxidation breaking
down the fat into free fatty acids in food. The faster the
breakdown, the greater the chances of development of
rancidity.
d) Enzyme system – is a chemical processes like fermentation

and hydrolysis occur in high moisture food, especially in the
presence of oxygen of ambient tropical temperature. When
foods undergo these processes, they change in texture,
flavor, odor and color. Under these conditions, the product
may already be considered spoiled.
e) Initial Microbial load – micro organisms thrive best in high

moisture foods. Thus, molds, yeast, and bacteria grow fastest
in food with the hight moisture content.
Terms
Rancidity
Hydrolysis
5
Ambient
A package can be classified according to its use as follows;
a) As a primary package – this type of package is meant to

directly contain the product. Hence, it gets in direct contact
with the goods. Thus, for food, this package is expected to
meet all the requirements for safety and protection of the
consumers, tetra packs or canned food packages
b) As a secondary package – this is utilized to contain a specified

number of unit packs. Thus, it may contain a dozen tetra
packs or 2 dozen of tin cans or a gross of candies and so on.
Its major function is to allow for the unit packs to be carried
in bulk.
c) As a tertiary package – when transporting in bulk, the

secondary package may have to be packed again for greater
protection and for bulk transfer. Use of tertiary package is
normally for bulk transport or storage in large warehouse.
LET US REMEMBER
It may thus, be again recalled that the three major functions of

packaging material are to contain, to protect, and to help sell the
product.
6
LET US APPLY WHAT YOU WHAT YOU HAVE LEARNED
1. Present/demonstrate classification of food packaging:

-primary
-secondary
-tertiary
2. Make a report on how to pack food according to the criteria

In food packaging
RESOURCES
 Supplies and material
- Boxes
- Plastic or cellphone
- Aluminum foil
- Packaging
- Plastic containers
 Equipment
- Refrigeration
- Freezer
REFERENCES
- Modules
- Hand-outs
- Brochures
Gatchalian, M. M. De Leon, S.Y.,

Introduction to Food Technology
pp. 336-374
7
LESSON 2
SELECTING APPROPRIATE PACKAGING MATERIAL TO SPECIFIC

FOODSTUFF
The lesson deals with selecting packaging, appropriate to

different food items.

1. Perform safe packaging within food safety requirements and

regulations; and
2. Select and use suitable packaging materials and methods
for different food items,
LET US STUDY
Compatible – capable of existing of functioning well with another
Lump - an irregularly shaped mass or piece
Impermeable – impossible to spread or pass through
Requirements for packaging
There are a number of packaging materials available to the

manufacturer. In choosing, it would be wise to consider the
requirement for packaging of food.
1. It must be simple and expensive. Packaging is and added

cost to the product; hence, its cost should be compatible
with the value of the product. Also, bear in mind that the
consumer is usually interested only in the product and
not in its package.
8
2. It must preferably be transparent and have glossy surfaces
to attract consumer. Consumers prefer to see what they are
buying, otherwise, they would think that they are being
cheated. Hence, products which are sensitive to light should
be packed in transparent material. Foods which are rich in
fat may be wrapped or contained in materials which is not
transparent.
3. It must have control over transfer or moisture. Flour mixes

or soup mixes must be packed in a material does not allow
entry of water vapor from the atmosphere to prevent
lumping or caking. Some foods are allowed to escape their
moisture to avoid sweating and condensation of water vapor.
4. It must have control over transfer of other gases/vapors.

Fruits and vegetables continue to respire after harvest a
process where they give up oxygen may result to
fermentation and too high carbon dioxide may injure fruits.
In some instances, where the packaging material does not
allow adequate gas transfer, it may be perforated.
5. It must be protect the food from crushing. This is

particularly important for the shipping of secondary
container.
6. It must not contain any toxic constituents. This is especially

important if the material comes in direct contact with the
food.
7. It must be able to withstand a wide temperature range in

storage and use. Frozen foods must be packed in material
that can tolerate storage temperature of 18% or lower.
9
Characteristics of different packaging material
1. Flexible packaging
a) Cellophane – a thin and transparent material that is made
of cellulose and contains variable amount of water
and softener. Cellophane is used to wrap baked good
confectionary, snack foods, processed meats, coffee
and tea, pasta products and wet produce
b) Plastics – are man made polymers of very high molecular

weight. Because of their excellent physical properties
(e.g. strength and toughness), flexibility light weight
and resistance to cracking, plastics have found wide
applications in the food industry. The basic polymer
material with the necessary additives can be
converted into various forms: films, trays, tubs,
pouches, sachets, blister packs and shrink wraps.
c) Paper and paperboard – are materials made from wood

pulp. The former is usually thinner than the latter,
possesses less rigidity and strength, and is more
flexible. Initially, paper was only used for dry foods
because it could not retain its strength under wet
conditions. Nowadays, has improved its manufacture
which made it resistant to moisture, gases and grease.
10
2. Rigid packaging materials – the world rigid connotes
hardness and inflexibility. This describes those packaging
materials which are pre-formed, generally cannot be folded
and has a definite volume for its content. They are classified.
a. Glass – made from limestone, sand, soda, and ash. These

components are melted together at a room
temperature of about 1527.8˚C (2800 ˚F) in a very
large surface. Glass is chemically insert that is does
not react with the food. Once sealed, it is impermeable
to moisture and gases. It may also be reclosed after
opening.
b. Metal – tinplate and aluminum belong to this group. Tin
cans are not as chemically insert as glass containers.
They can corrode with time and impart a “thinning
flavor and an off-color to food. Tin cans are lighter
than glass containers. They are not prone to thermal
shock. Upon sealing, it is imposible to gases and
moisture. Aluminum on the other hand, is widely used
as cans, as foil wrapper for dairy products (butter,
chesse) and chocolate, as a component of laminates
and as tubes. An aluminum can is lighter in weight
than a tin can. Aluminum is non toxic and is a good
barrier to light, gas, moisture and odors.
LET US REMEMBER
When packing food products, the type of packaging materials

and its characteristics must be considered. Different food products
need different type of packaging materials

On a separate sheet of paper, answer the following questions:
1. What are the types of packaging materials?

2. Identify the characteristics and uses of packaging materials.

Directions:
1. Present different types of packaging materials.
2. Identify the characteristics of each type.
RESOURCES:
Supplies and materials
- Boxes
- Cellophane
- Aluminum foil
11
LESSON 3
PACKAGING FOOD ACCORDING TO NEEDS
The lesson deals with packaging food according to needs.
1. Pack food in compliance with hygiene, occupational

health and safety and local health regulations
requirements;
2. Observe environmental requirements for food packaging;
3. Adapt appropriate packaging procedures according to

enterprise specifications; and
4. Label the food according to Philippine regulations.
LET US STUDY
Some suggestions on how to store and transport food safely and

hygienically:
1. Use clean and sturdy wooden pallets, stack the cartons on

The pallets properly.
2. Improperly or disorganized stacking may cause uneven

distribution of weight that may damage stocks.
3. When transporting cartons, stack them tightly to avoid
unnecessary movement inside the truck during
transport. On joint shipment with other products like
canned goods, stack the cartons on top.
12
Designing a Package for Food
One has to consider three things about the food product when
designing a package.
1. Product properties – consider the factors of potential

“damageability” of the product to be packaged.
2. Method of distribution – one has to consider

 Hazards of loading and unloading
 Movement in vehicles
 Warehousing methods and the environmental
conditions like relative humidity and temperature
changes.
LET US REMEMBER
Food is packed in compliance with hygienic practices, food safety

regulations on storing and transporting food and the design required for
food packaging areas.
On a separate sheet, explain clearly and briefly the following:

1. What are the hygiene and food safety practices for storing
and transporting food?
2. What is the best functional food packaging design?
Direction:
1. Create guidelines on hygienic practices for storing and
transporting food?
2. What is the best functional food packaging design?
RESOURCES
Supplies and materials
- Plastics
- Cellophane
- Aluminum foil
- Cling wrap/ dining wrap
- Boxes
- Packaging tapes
-
REFERENCES
Gatchalian, M. M., De Leon S.Y.,. Introduction to Food Technology
13
Pre-test
2. The art, science, and technology of preparing goods for

transport and sale is________
e. containerization
f. food packaging
g. food produce
h. harvesting
2. The following micro orgainism best thrive in high moisture

Except one.
e. bacteria
f. botulinum
g. molds
h. yeast
3. What package is used for transporting bulk products?

e. containerization
f. primary
g. secondary
h. tertiary
4. The process in which foods change in texture, flavor, odor, and

color
e. bacterial changes
f. chemical changes
g. mechanical changes
h. microbial changes
5. This simply indicates the inverse amount of hydrogen available

In the food system
e. fat content
f. initial microbial food
g. moisture content
h. pH of food
14
6. This term refer to packaging in barge standardized containers for
Efficient shipping and handling
c. aseptically
d. bulk
c. containerization
d. packaging
7. Which of the following flexible packaging is made from

Wood pulp?
e. cellophane
f. glass
g. metal
h. paper
8. Packaging material which is made from limestone, sand, soda

and ash.
a. cellophane
b. glass
c. metal
d. paper
9. A thin and transport material that is made of cellulose and

Contains variable amount of water and softener.
a. cellophane
b. glass
c. metal
d. paper
10. This packaging material is man made polymers of very high

Molecular weight.
a. cellophane
b. glass
c. metal
d. plastic
15
Key to Correction
Pre-test and Post-test
1. b
2. a
3. d
4. b
5. d
6. c
7. d
8. b
9. a
10.d
16
HIGH SCHOOLS
Unit of Competency: Provide Effective Costumer Service
Module Title: Providing Effective Costumer

Module No.: 7
Service
0
TABLE OF CONTENTS
Module Title: Providing Effective Costumer Service Page

Pre Test…………………………………………………………………………………………..2
Lesson 1 – Greeting Costumer………………………………………………..……..……….5
Let us study……………………………………………………………………………………..5
Let us remember …………………………………………………………………………..….9
Let us apply what you have learned ………………………………………………………9
References……………………………………………………………………………………….9
Lesson 2 – Identifying Costumer’s Needs……………………....……………….……..10
What will you learn? …………………………………………………………………….....10
Let us study…………………………………………………………………………………...10
Let us remember …………………………………………………………………………….14
References…………………………………………………………………………………..…15
Lesson 3 – Delivering Service to Costumer……….. …………………………….…….16
What will you learn? …………………………………………………………………….....16
Let us study…………………………………………………………………………………...16
Let us remember …………………………………………………………………………….19
Resources………………………………………………………………………………………20
References……………………………………………………………………………………..20
4-m-7
Lesson 4 – Handling Queries through Telephone,
Fax, Machine, Internet, and E - mail ……….. ……………….……….21
Let us study…………………………………………………………………………………..21
Let us remember ……………………………………………………………………………25
References……………………………………………………………………………………..26
Lesson 5 – Handling Complaints, Evaluation and Recommendation ..………..27
Let us study…………………………………………………………………………………..27
Let us remember ……………………………………………………………………………29
How much have you learned?........................................................................30
References………………………………………………………………………………….…30
Pre Test………………………………………………………………………………………..31
Key to Corrections…………………………………………………………………………..34
HIGH SCHOOLS
Unit of Competency: Provide Effective Costumer Service
Module Title: Providing Effective Costumer

Module No.: 7
Service
0
The module deals with the knowledge, skills and attitudes in

providing effective customer service. It includes greeting customer;
identify customer needs, delivering customer service, handling queries
through telephone, fax machine, internet, and e-mail, handling
complaints, evaluation and recommendation.
After completing the module, you should be able to:

1. greet customer;
2. identify customer needs;
3. deliver service to customer;
handle queries through telephone, fax machine, Internet,
and e-mail; and
4. handle complaints, evaluation, and recommendation.
Let us find out how much you already know about

providing effective customer services, the greeting of customers,
their needs, delivery service, and handle queries through
telephone, fax machine, Internet, and e-mail. Handle
complaints, evaluation and recommendation. Read each of the
following questions carefully and choose the letter of the correct
answer. Write your answer in your test booklet.
1
Pre-test
1. Who among the following personnel in an industry is considered

the life and blood of food and beverage industry?
a. customer c. manager
b. employee d. worker
2. What is the best characteristic of an employee that motivates
the customer to stay longer in the industry?
a. assist the customer to the vacant table
b. be calm and relax all the time
c. always put a smile on your face and be friendly
d. all of the above
3. If your guest arrives, but there is no vacant table, what will you
do?
a. assist him to the bar, but don’t forget him there.
b. propose a menu which he would like or choose any and
give his order
c. prepare the table for the guest
d. try your best to make him patient
4. Which of the standard operating procedure of greeting the guest
is the best in dealing with the customer?
a. be calm in dealing with the problem
b. first impression is lasting in an industry
c. never neglect the first contact with a client
d. welcoming is a first impression that the customer
will remember to come back
5. Which art of communication is shown when a person is
speaking in a group and many are showing their responses
a. facial expression
b. body language
c. body gesture
d. body posture
6.Which of the symbolic messages is transformed by means of
intonation, vocally-produced noise, body posture and body
gesture?
a. body language
b. non-verbal communication
c. oral communication
d. verbal communication
7. Which art of communication is not included in the verbal and
non-verbal communication?
a. body language
b. paralanguage
c. waving of hands
d. winking and slight movement of the eyebrow
2
8. Which of the following is not included in the modes of farewell?
a. kissing and hugging
b. sending letter
c. smiling
d. waving of hands
9. Which is not included in the symbolic message of an oral
communication?
a. body gesture
b. facial expression
c. fare welling
d. intonation
l0. Which of the following needs of customer does not belong to the
group?
a. need to be understood
b. need to feel welcomed
c. need to feel important
d. need to be somebody
ll. Which is not included in the standard requirements for the
urgency needs of the customer?
a. manner of preparation
b. preparation time
c. personal hygiene
d. special qualities of the dish
12. Which of the following does not belong to the body language
checklist?
a. do you hold your head high and steady?
b. do you find it easy to maintain natural smile?
c. do your arms move in a natural unaffected manner?
d. do you use the two levels of communication?
13. Which of the good working attitudes and pleasant approaches
does not belong to the group?
a. good communication
b. body language
c. sound intonation of your voice
d. your appearance
14. Which is not included in maintaining high quality service to the
customer?
a. customer satisfaction
b. some emblem
c. keeping clear item
d. setting strategies
3
15. Which is not an example of EMBLEM which means a verbal
accompaniment?
a. hand signal
b. high file
c. hugging
d. victory sign
16. Which is not included in providing quality service?
a. general outlook
b. dental serving
c. personal hygiene
d. your personal attitude towards client, work and colleagues
17. Which of the following equipment is used in sending messages
to relatives and friends?
a. e-mail
b. fax machine
c. internet
d. all of the above
18. Which of the following equipment is considered the easiest, and
affordable way to contact our friends and relatives who are far
from us?
a. fax machine
b. internet
c. telephone
d. telegram
19. Which of the following steps in handling complaints or queries is
not included?
a. call the manager to help you handle the problem
b. acknowledgement of the guest’s feelings
c. explain what action you will take to correct the problem
d. listen carefully to the complaint
20. Which of the following words below refers to a motion of the
limbs or body made to express thought or to emphasize speech?
a. farewell
b. communication
c. gesture
d. speech
4
LESSON 1
GREETING CUSTOMER
The lesson deals with the proper greetings of the customer in

line with enterprise procedure, the verbal and non-verbal
communications and the sensitivity to cultural and social differences.

1. apply standard operating procedures of greeting the
guest;
2. identify verbal and non-verbal communication;
3. interpret proper gestures and mannerisms of greeting the
guest and modes of fare welling; and
4. determine culturally specific communication customs and
practices.
LET US STUDY
Before you start with the lesson, familiarize yourself

with the meaning of the following words:
 gesture - a motion of the limbs or body made to express thought

or to emphasize speech.
- the act or remarks made as a formality or as a sign of
intentions or attitudes.
 communication - the exchange of thoughts, messages or
information.
 customer - one who buys goods or services
 farewell - used to express an acknowledgement of parting
 comfortment - bring together
 exigencies - urgent requirement
 tiddling - tamper
 averted - to ward off; prevent
 gaze - to look steadily and with fixed attention.
 deceit - trick
 disbelief- to refuse to believe
 embellish- to make beautiful as by ornamentation
5
Customers are the life and blood of food and beverage business.
To ensure continuous patronage, their satisfaction must be
sustained. They always deserve preferential, prompt and consistent
attention.
STANDARD OPERATING PROCEDURES OF GREETING THE

GUESTS
GREETING THE GUEST
WITH A SMILE ON YOUR FACE AND IN A FRIENDLY MANNER

( Good morning/ Good afternoon/ Good evening…Sir/ Ma’am )
( Welcome to ______________ ( name of restaurant/ bar/
Industry )
A. Welcoming a client
a. Be very polite, always smile
 “Good __________ sir/ ma’am, welcome to our place. I’m
____________ ( name ) at your service”
b. Never let a client wait all alone at the restaurant door, he
might get the impression that he is not welcomed.
 Come in, have a nice day ( assist to the place )
c. Attend to the customer right away, whatever time he is
concern, do not take an attitude which means he is bothering
you.
d. Be always warm in your welcome, but natural.
 He is your host but do not let him sit on the table
where the remains of the previous client are still on.
e. If you do not have anymore table, do not drop him.
 Try your best to make him comfortable, give the
delays he shall have to wait and eventually send him
to the bar but do not forget him there.
 Go and see him, propose the menu and may be, he
would like to choose and give his order.
f. Make a little psychology
 From this contact, try to get or guess what type he
is. The knowledge of knowing him more will keep
you to serve him better.
g. Always remember to show him the way to his table and never
forget to pull the chair out and help him sit down.
6
VERBAL AND NON-VERBAL COMMUNICATION
 Body language – a term for communication using

body movement or gesture instead of, or in addition
to, sounds, verbal language or other
communication.
 Para language – describe all forms of human
communication that are not verbal language. This
includes the most subtle of movements that many
people are not aware of, including :
a. Winking and slight movement of the eyebrows.
b. Use of social expressions.
 Most basic and powerful body – language signal

 Crosses his/her arms across the chess.
 Consistent eye contact can indicate that a person is
thinking positively of what the speaker is saying.
 Disbelief is often indicated by averted gaze.
 By touching the ear or scratching the chin.
 Boredom is indicated by the head tilting to one side,
or by the eyes looking straight at the speaker but
becoming slightly unfocused.
 Interest can be indicated through posture or
extended eye contact.
 Deceit on the act of withholding – information can
sometimes being indicated by touching the face
during conversation
 A person might dust himself off.
 Brush himself in an act of “cleaning” himself.
HOW POTENTIAL IS NON-VERBAL BEHAVIOR
Some researches show the level of non-verbal communication as

high at 80 % of all communications, more reasonably it could be at
around 50 – 55 %.
Mehrabian discovered in his communication study that 7 % of
communication comes from spoken words, 38 % from the tone of the
voice, and 55 % comes from body language.
7
Body language in groups
In groups, there is typically a person speaking at a time but many

more can be showing their responses via body language. This may be
an important reason behind groups tending to be more emotional and
less rational than individual
NON-VERBAL COMMUNICATION
Consists of all messages other than words that are used in
communication
Oral Communication. These symbolic messages are transferred by

means of :
 Intonation
 Tone of voice
 Vocally produced noise
 Body posture
 Body gesture
 Facial expressions, a pause
Two levels of spoken message

1. Verbal
2. Non-Verbal
 Non-verbal means are innate and universal ( i.e. people

in different cultures have a common understanding of
these cues.
 Human beings use non-verbal means to persuade or to
control others to clarify or embellish things, to stress,
complement, regulate and repeat verbal expression.
 It can be used to substitute verbal expression with
several body gestures.
MODES OF FAREWELLING
 Waving of hands
 Smiling
 Kissing/Hugging
Sir/Ma’am, thank you for visiting our place. Please come again.
Note: The conditions of non-verbal communication to the total

meaning can be culturally determined and differ in different countries.
8
LET US REMEMBER!
The proper handling of costumer will insure continuous

patronage, towards the industry such as the proper use of verbal
and non verbal communication. This will bring a better relationship
between the client and the industry.
Direction: On a separate sheet of pad paper, answer the following

questions.
1. What are the ways of communicating to clients?

2. How prevalent is non-verbal behavior?

 Group yourselves into 4
 2 groups perform the owner of the industry
 1 group performs as the customer/client
 1 group as the evaluators/observers
Apply your talent on the things that you have learned from the lesson
by means of role playing.
Pamphlets
Manuals
References
Tapes/VCDs
internet
References:
Ditan, Joseph Linford A., Fundamentals of food and beverages,
Service Operation, Copyright 2007, pp. 118 – 130
http: //en. wikipedia. org/wiki/body language
ww.wikispace.com
9
LESSON 2
IDENTIFYING CUSTOMER’S NEEDS
The lesson deals with the needs of the customers, the

proper information and details provided to the customer and the
limitation in addressing needs is recognized and identified.
WHAT WIIL YOU LEARN?

1. identify interactive information
2. distinguish public relation skills
3. apply good working attitudes and pleasant approached
4. determine customer with specific needs
LET US STUDY
Before you start the lesson, first familiarize yourself with the
meaning of the following words:
 Culture – behavior pattern; belief; art
 Self-esteem – confidence; self-respect
 Comfort – a condition of pleasurable case or well being
 Appropriate – suited to a particular condition; fitting
 Facial – of the face; cosmetic treatment of the face
 Beverage any one of various liquids for drinking; excluding
water
 Queries – question; inquiry, a doubt in the mind
 Vintage –a very high quality of wine
10
IDENTIFY THE NEEDS OF THE CUSTOMER
A. Understanding the basic needs of the client

1. Need to be understood
- the message they send should be interpreted correctly
2. Need to feel welcomed
- anyone doing business with you who feels like an
outsider will not come back
- people need to feel you are happy to see them and that
their business is important to you
3. Need to feel important
- ego and self-esteem are powerful human needs
- we all like to feel important. Anything you can do to
make a guest feel special is a step in the right direction
4. Need for comfort
- customer needs physical comfort, a place to wait, rest,
talk. or do business. They also need physiological
comfort, the assurance that they will be taken cared of
properly and this confidence that you will meet their
needs.
11
STANDARD REQUIREMENTS FOR THE URGENCY NEEDS OF
THE CUSTOMER
Effective menu and beverage merchandizing require product

knowledge, good customer relations and the ability to persuade a
guest in buying what you offer.
1. Manner of preparation/ basic ingredients
 ex: broiled, simmered, grilled etc.
 the basic ingredients, the customers get to imagine how the
food taste and looks, describe the items as a flavorful
combination of the food.
2. Special qualities of the dish
 Example “Pork adobo” is one of the most popular Filipino
dish, it is the famous Filipino delicacy, “I’m sure you’ll like
it.”
Note: When describing the quality of a dish/ beverage, study guest’s

preference as to taste, size, smell, color, texture, etc. and describe the
item in relation to them.
3. Preparation time
A guest maybe already hungry, that he wants his order to be
served immediately, but unknowingly ordered a dish that takes time
to prepare. He must be informed before hand that his order needs
time to prepare so he can change his order to an easily prepared one.
You can say “ Our chef will take about _________ minutes to prepare
your order Sir/ Ma’am. Do you mind waiting? If he/she decides to
wait, offer beverage. “ Shall I get you a better of ___________ while you
wait? Then mention, your order will be ready in 15 minutes from now,
shall I get you another cold bottle of ___________ ?
4. Standard Portioning
* Some guests are inclined to ask the exact portion for each
serving.
5. Standard Accompaniments
6. Right Pronunciation
*Menu items should be pronounced properly, you’ll serve
ridiculous to your customer. You should likewise be ready to answer
queries pertinent to the meaning or translation of some foreign terms
used.
7. Entries that best compliments the order
8. Out of stock items and their proper substitute
12
Some items offered in the menu not being available on certain
occasions, it is advisable for you to inform the guest outright if his
order is out of stock.
Do not simply say “out of stock sir”. This will likely close the
door to merchandizing. Offer appropriate substitute, the right
approach may be I am sorry sir/ ma’am, but we run short of (mention
the title of recipe) at the moment, but we have something for you to
choose.
GOOD WORKING ATTITUDE AND PLEASANT APPROACH
* Send Positive Attitude

 An attitude is a state of mind that influence feelings,
thoughts and action tendencies.
 The attitude you send is usually the attitude you get back.
 Most service employees fall because of attitude, If you don’t
get first customers, the game is over before it begins.
 The attitude you project to others depends primarily on the
way you look at your job.
A. YOUR APPEARANCE
 You never chance to create a positive first impression.
 First impressions are critical because there may be no
opportunity for a second impression.
 Like an act or actress, interacting with others requires you to be
on stage at all times. It is also important to understand that
there is a direct correction between how you look to yourself and
attitudes. The better yourself image when you encounter
customers, the more positive you will be.
B. BODY LANGUAGE ( Body Language Checklist )

 Do you hold your head high and steady?
 Do your arms move in a natural unaffected manner?
 Are your facial muscles relaxed and under control?
 Do you find it easy to maintain a natural smile?
 Is your body movement controlled, neither hurried nor too
casual?
 Do you find it easy to maintain eye contact with people you are
talking to?
C. Sound of your voice

 The tone of your voice, or how you say something, is more
important than the words you use.
 The tone of your voice you use may mean the difference between
1. Acceptable job success and great job success.
2. Adequate customer service and quality customer
service
13
CUSTOMER RELATIONS AND INTERPERSONAL SKILLS
In the food and hospitality industry, working with colleagues

and customers is an important part of the job. Customer relations and
interpersonal skills are the two most important skills that a person
working in that industry will need to know about.
CUSTOMER RELATIONS TECHNIQUES
1. Number of skills
 Effective verbal and non-verbal communication
 Ability to ask relative questions
 To be attentive
 Knowledge of different peoples and cultures
 Knowledge of where services and products are available from.
 Problem solving and decision making skills
2. Customer relation involves understanding the local and

international visitor’s needs
 Providing appropriate service
 Handling complaints and feedback
 Different cultures, backgrounds and upbringings
Staff are able to accurately identify the customer’s needs and

expectations through:
1. effective observing
2. effective listening
3. effective questioning
LET US REMEMBER
Restaurant is no doubt a very competitive business, customers are

known as its heart that must give a complete service, treat them as
human beings who treasure their feelings and sometimes know their
needs and proper information must be given to them.
14
DIRECTION: Prepare a sheet of pad paper and answer the

following questions.
1. What are the needs of a client in order to be satisfied with

your service?
2. What are some positive attitudes that are to be shown to the
guests so that they may love your place?
Divide the class into two groups. Apply what you have taken on
the needs of the customers. First group will do the role play and
second group will be the evaluator.
Video materials
Manuals
Charts
References:
Ditan, Joseph Linford A., Fundamentals of Food and Beverage Service

Operation. Pp. 118 – 130
www.wikispace.com
15
LESSON 3
DELIVERING SERVICE TO CUSTOMER
The lesson deals with customer needs that are promptly

attended in line with workplace procedures and regulations. The
appropriate relations that will be maintained with customer to meet
high quality services.

1. determine the proper addressing of the needs of persons and the
mode of greeting and farewelling.
2. identify style manual requirements.
3. describe the standard letters and proformas
LET US STUDY
Before you start the lesson, first familiarize yourself with the
meaning of the following words.
 devoid - completely lacking
 conformance - emotional shock that causes lasting
psychological damage
 enhance - to make greater, on in value; reputation usefulness
 benchmark - a surveyor mark made on a stationary objective
used as reference point.
 escalate - to increase an intensity
 proforma - done as formality
16
MAINTAINING HIGH QUALITY SERVICE TO THE CUSTOMER
1. Keeping item clear

 You and your buyer must have the same understanding of
what is expected from the entire transaction, and all its
conclusion, your buyer needs to feel his/ her expectations
have been met.
2. Setting Strategies
 Both technical quality and customs satisfaction have a
favorable impact on the cost of care.
3. Leadership Strategies for Satisfying Customers
 All employees have a part in customer relations and
ensuring the best quality service and best product. The
emphasis is “Customer First”
4. Lessons Learned
 Effective senior management uses customer feedback for
planning and communications with employees
5. Know how to say no.
 Being professional and considerate of customers enhances
their views of the organization even when the customer
may be disappointed with the outcome.
6. Customer Satisfaction
 Respond to complaints quickly and courteously with
common sense and you will improve customer loyalty.
A. “EMBLEM” – is a verbal accompaniment

Examples:
1. hand signal
 Waving good bye
 “V” – for victory sign
 High file – signaling victory
B. Some emblems
 Clenched fist
 Have universal meaning
 There are others that are idiosyncrasies in carefully
condition
 The use of the zero shape made by the fingers
 Standing for “Ok” in the U.K
17
PROVIDING QUALITY SERVICE
 How satisfied with himself one can be;

 Helps the client he served leaving happily.
 Be sure that person shall not forget you and the place you
work.
 He will come back and if he does not, he will send off his
friend.
 The goal of the industry is to take care of their client, they
want him to come back again because they all need him. In
this case, they consider good quality.
 Good quality is not easy, It is the result of constant effort
and attention and the observance of numerous rules like:
I. General Outlook
a. Personal Hygiene
b. The way you dress
c. The way you work
 Your department
 Your station
 Your sideboard
II. Your Personal Attitudes Towards

a. The client
b. Your work
c. Your colleagues
III. Your Contacts with the client

a. Welcome the client
b. The order taking
c. How to treat complaints from a client
IV. Details Serving

a. Before each service
b. During the service
c. After the service
CUSTOMER RELATIONS TO THE INDUSTRY

 Efforts to be exerted to sustain patronage and attraction of
clients.
 They can only be achieved once they have satisfied customer’s
need and expectations.
 Restaurants are not only selling food and beverages but most of
all is the service.
 Customers judge a food, tableware or decoration by the kind of
people who served them.
 A favorable impression may induce them to invite their friends
and relatives to patronize the industry.
18
If service is to be considered a product itself, what qualities should the
industry bear in mind to ensure guest satisfaction?
1. Quality Service
 Quality is measured in terms of our ability to conform to
acceptable standard expected by the customers.
2. Efficiency of Service Staff.

 When the needs/requirements of the customer have not
been adequately or promptly attended to, much that he
has to make a request each time he needs an item, your
service will be judged as very insufficient. An appetizing
dish served according to standard may still not satisfy a
customer if it is served quite late.
3. Warmth and courtesy of the service staff.

 A fast and efficient service performed according to
acceptable standards is likely to lose its meaning to a
customer who may have been served by an attendant with
a frowning in sarcasm.
 What is worst is when the customer has been shouted
upon by the service staff.
Note for the Industry: Always bear in mind, that customers are human
beings who treasure their feelings and sentiments.
 Impolite gesture and indicatives of lose of respect for a person by
these actions are likely to hurt their ego and sentiments.
 Unpleasant experience when not properly compensated nor
handled by supervisors will likely push the clients, to say
goodbye to the industry and never come back.
LET US REMEMBER
In an industry, employees should always remember that the customer

is the heart of their business. They need to value their client as
human being. They must treasure their feelings and sentiments,
Always show a positive attitude, gestures/actions to ensure the
satisfaction of their guest for surely they will come back.
19
DIRECTION: Answer the following questions in a separate sheet of

pad paper.
1. How do you keep client satisfaction?
2. What must the industry not forget about their client
satisfaction?
FILM VIEWING
Guide questions:
1. What are the good qualities of the employees that
satisfy the client?
2. How do you evaluate the industry? (Physically)
3. What can you say about the employees in dealing
with their guests?
Resources:
Manuals
Pamphlets
Film
References:
Ditan, Joseph Linford A., Fundamentals of Food and Beverage Service
Operations, pp. 118 – 145
Degullado, Dante B., Food and Beverage Service Manual, pp.14–28
http://en.wikipedia.Org./wiki/ body language
20
LESSON 4
H
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ND DLLIINNGGQ QUUEERRIIE
ESS TTH
HR ROOU
UGGH
HTTE
ELLE
EPPH
HOON
NEE,, F
FAAX
X
M A C HI N E , I N T E R N E
MACHINE, INTERNET, AND E-MAIL T , A N D E - MA IL
W
WHHAAT
T IISS T
THHE
E LLE
ESSSSO
ONNA
ALLLL A
ABBO
OUUT
T??
The lesson deals with handling queries through telephone,
internet and e-mail.

1. observe telephone techniques, internet and e-mail
2. record customer’s queries in line with workplace procedure
3. respond efficiently on customer’s queries
LET US STUDY
Before you start with the lesson, first familiarize yourself

with the following words to be taken in the lesson.
1. Browsing- to look for information from the World Wide Web.
2. Efficiently - exhibiting the high ratio of output to input.
3. Prompt - on time, punctual, done without delay
4. Cutlery - cutting instruments and especially tableware
5. Monogram - design composed of one or more initials of names
6. Auto Attendant - a series of tired recordings leading an inquirer
top a recorded answer or the appropriate staff person
7. Interactive voice response systems -information retrieval from a
main computer using telephone or terminals
8. E-mail staff person - responses to computer queries
TELEPHONE TECHNIQUES
The telephone offers a unique, two-way medium for public
involvement
 It can be used to obtain information and to give opinion.
 Its use has entered a new era of potential application to
community participation going beyond question and answer
techniques towards the involving new multi media
connection with television and computer.
 Telephone have long been used for community involvement,
innovations are available for expanding telephone used.
21
WHY ARE THEY USEFUL?
 Telephone techniques are basically interactive.

 The telephone is used to initiate a conversation or a
query, and a response of some kind is made to advance
the action.
 Responses can vary from pre-recorded messages to staff
responses on specific topic.
 Telephone techniques which are out to a broad variety of
people who might not otherwise participate in the
transportation process, including people with these
abilities.
SPECIAL TELEPHONE TECHNIQUES
1. Agency use of telephone can cover many topics

 An audio text service can be programmed to give answer to
many pieces of information including times and dates of
community meetings.
2. Agency use of telephone covers a large geographic area.
 Shows a desire to community with the general public.
3. Telephone techniques are easily understood.
 Special training for participant to get involved and express ideas
is not required.
4. Telephone techniques can combine several applications.
 An aggressive telecommunication project enhancing public
communication and reducing vehicle trips by combining an
electronic bulletin board, optical imaging technology, geographic
information system, electronic and voice mail and fax system.
WHO SHOULD PARTICIPATE?
1. Any community resident can participate and most telephone

technique
 The exception being the structured telephone survey which
requires specific individuals as part of statistical sampling
techniques.
2. People participate by phoning their queries of ideas to an agency.
 The agency is responsible for noting and recording ideas
presented in this way and informing inquirers of how their
comments are being recorded and considered.
22
HOW DO AGENCIES USE THE OUTPUT?
 Telephone survey results are especially useful in sampling

public opinion.
 They demonstrated the degree of public support for an agency’s
proposals and their shapes and results.
 They show potential political difficulties becoming useful in
developing policy.
 Hot line help people reach the right staff person to give out
information about a program.
 They help an agency receive and disseminate accurate
information.
HOW ARE THEY ORGANIZED?
1. Highly technical telephone techniques require outside

assistance from specialized agencies or firm. The evolving
relationship with table televisions is likely to require expertise
and specific programs or equipment.
2. Telephone techniques need a lead person within an agency.
 a person who is vitally interested in trying new techniques
for reaching people.
HOW DO THEY RELATE TO OTHER TECHNIQUES?
1. Telephone technique can be a part of strategy. They can provide

information about meetings, on going planning processes.
2. Community surveys are sometimes made by phone. Telephone
surveys are opinion polls frequently used to obtain information
that is not otherwise available to an agency.
3. Results of telephone calls are used in many other situations.
They can be part of a focus group-as an element for discussion;
they can be part of the charrette to establish the point of view of
the community at large. They can be used in civic advisory
committees to deal with community feedback on a program or
project.
4. Especial effort to accommodate hearing disabilities. Text
telephone such as TDD-telephone devised for the deaf are
available with small screen and keyboard to aid people who
have hearing disabilities.
23
PROCEDURE IN INTERNET WEB BROWSING
1. About the procedure
 This procedure details the processes relating to staff
USES OF INTERNET
1. It makes easier for people to communicate
2. It could create a text file and deliver it to designated ”mail box”
3. It is able to send messages to remote mail box on the network
4. Mailing lists connect a group of people who are interested in the
same topic
5. It collects messages above different topics forming thematic
newsgroups in which anyone can participate
6. The most immediate ways to communicate with others
7. Internet telephone is used as the traditional telephone
TO OPEN THE MSN MAIL PROGRAM
1. Go to http.//www.msn.com. The welcome page will open

2. While on MSHHOME’ click on the “HOTMAIL” link
3. When the please sign page open, enter your hotline E-mail
address and your password
4. Click on “sign in, the In box” will open
5. Set the cursor in the E-mail item you wish to open and
double left click your mail message will open
6. To open the next E-mail, click on “Previous” or “next” links at
either the top or the bottom of the E-mail message
HOW E-MAIL WORKS?

It can take days to send a letter across the country and
weeks to go around the world. To save time and money, more
and more people rely on electronic mail. It’s fast easy and much
cheaper than using the postal service.
WHAT IS E-MAIL?
 E-MAIL- is an electronic message sent from one device to
another. While most messages go from computer to
computer
 E-mail can also be sent and received by mobile phone
 To send E-mail, you need a connection to internet and
access to a mail server that forwards your mail
 SMTP- “The standard protocol used for sending internet
E-mail” Simple Mail Transfer Protocol
 MIME- “Multipurpose Internet Mail Extension”- it is used
to send messages without attachment via internet
24
WHAT MAKES E-MAIL DIFFERENT?
 Electronic communication, because of its speed and
broadcasting ability is faster
 Fundamentally different from paper –based communication
 E-mail is more conversational than traditional paper based-
media
TRADITIONAL FAX
FAX MACHINE is a modern electronic instrument composed of a
scanner and a printer.
 It transmits data in the form of pulses via a telephone line to
a recipient usually, another fax machine which then
transforms this impulses into image and print them in a
paper
 The traditional method requires a phone line and only one
fax can be connected to send or receive at a time
 Inter fax achieves a dramatic deduction in communication
cost especially when long faxes are frequently exchanged
with overseas or distant office
ADVANTAGES OF THE TECHNOLOGY
1. No fax machine
2. Mobility
3. Confidentially
4. No installations
5. No telephone subscription
6. Many faxes can be sent or receive simultaneously and faxes
can be receive while the computer is switch off.
LET US REMEMBER
It is important to remember that through telephone, E-

mail, fax machine, and internet messages easily reach the
receiver with less expense, your messages will reach you
confidentially, no worries of delayed messages
25
DIRECTION: Answer in a separate sheet of pad paper.

1. What are the proper ways of responding to queries and
information?
2. How are you going to record queries and information
rapidly?
Role play on the different responses to queries/information.
REFERENCES:
http.//www.fhwa.dot.goo/reports/pitted/telephone.htm.
26
LESSON 5
HANDLING COMPLAINTS, EVALUATION, AND RECOMMENDATION
The lesson deals with proper handling of complaints, the

evaluation and recommendation about the industry.

1. observe proper way of answering complaints in line with
workplace procedure.
2. identify the nature and details of complaints.
3. distinguish industry/workplace procedure in giving
evaluation and recommendation.
LET US STUDY
Before you start with the lesson, first familiarize yourself with
the following words.
1. traumatic – sad experience
2. devoid – completely lacking
3. sarcasm – tear flesh; speak bitterly
DOING WHAT YOU CAN TO SATISFY THOSE WHO COMPLAIN
STEPS IN HANDLING COMPLAINT

 Listen carefully to the complaint
 Repeat the complaint back and get acknowledgement if you hear
it correctly
 Apologize
 Acknowledgement of the guest’s feelings (anger, frustration,
disappointment, etc.)
 Explain what action you will take to correct the problem
 Thank the customer for bringing the problem to your attention.
27
LEARNING TO GET DIFFICULT CUSTOMERS ON YOUR SIDE
COMMON REASONS WHY CUSTOMERS MAYBE DIFFICULT TO DEAL

WITH
 They are tired or frustrated
 They are confused or overwhelmed
 They are defending their ego on self-esteem
 They have never been in a similar situation before
 They don’t speak or understand the language very well
 They are in bad mood and take it not on you
 They are in a hurry or have waited on extended period of time
for service
FOUR STEPS IN GETTING CUSTOMERS TO YOUR SIDE
STEP 1 Don’t take it personally

This is one of the hardest customer service skills to learn
Remember they are not attacking you personally
(Even though it may seem that they are)
STEP 2 Remain calm. Listen carefully

This is easy to say but difficult to do
Take a deep breath and plan your words carefully
Paraphrase what they have said and make sure you have
heard them correctly
STEP 3 Focus on the problem, not the person

Be a problem solver, try to figure out what this person
needs in someway if you can. Let them know what you
can do
STEP 4 Reward yourself for turning difficult customers into happy

one
TAKING THAT ONE EXTRA STEP
Always give your guest a gracious smile as you welcome him

or in bidding goodbye. For regular customers, recognize their
continuous patronage of the industry, know their preferences,
rooms, tables, drinks, etc.
Be generous in expressing gracious remarks like “Have
you enjoyed your stay in our industry. Please don’t hesitate to come if
you need anything.”
28
HOW TO TREAT COMPLAINT FROM A CLIENT
When for some reason or another a client became

disagreeable with you, never answer back. Keep cool, try to solve
peacefully the problem and if the difficulty is too big for you, call your
supervisor at once.
HANDLING COMPLAINTS
1. Customers
2. Apologize to customer
3. Never argue or disagree
4. Handle the problem yourself if possible
5. Offer alternative
6. Try to turn the complainant back into a satisfied customer
LET US REMEMBER
Customers are the important assets of the industry, so employees must

be trained to remain calm and ready to solve several critical cases, to the
satisfaction of the customer. In the first part, you have to select the best
possible answer you could give the guest. By maintaining eye contact remain
relaxed, listen to the facts and emotion, emphasize and accept responsibility for
the guest. Solve the problem instead of blaming others, lying and creating
stories; Explore solutions to reach a decision agreeable to the guest and act on
the decision.
29
DIRECTION: Prepare a ½ sheet of pad paper for your answer.

1. What are the steps in handling complaints?
2. How do you handle complaints of the guest?
Field Trip to the Venue:

Probable situations to be dealt with and reported to the class.
1. Arrival to the venue
2. Serving services
3. Handle complaints (a member of the group may give a situation
where in a problem arises)
Example: Order food listed in the menu list but out of stock, but
insisting to have it.
Manuals
Pamphlets
References:
Ditan, Joseph Linford A., Fundamentals of Food and Beverages
Service Operation, pp.113 – 130
30
Pre-test
1. Who among the following personnel in an industry is considered

the life and blood of food and beverage industry?
a. customer c. manager
b. employee d. worker
2. What is the best characteristic of an employee that motivates
the customer to stay longer in the industry?
a. assist the customer to the vacant table
b. be calm and relax all the time
c. always put a smile on your face and be friendly
d. all of the above
3. If your guest arrives, but there is no vacant table, what will you
do?
e. assist him to the bar, but don’t forget him there.
f. propose a menu which he would like or choose any and
give his order
g. prepare the table for the guest
h. try your best to make him patient
4. Which of the standard operating procedure of greeting the guest
is the best in dealing with the customer?
a. be calm in dealing with the problem
b. first impression is lasting in an industry
c. never neglect the first contact with a client
d. welcoming is a first impression that the customer
will remember to come back
5. Which art of communication is shown when a person is
speaking in a group and many are showing their responses
e. facial expression
f. body language
g. body gesture
h. body posture
6.Which of the symbolic messages is transformed by means of
intonation, vocally-produced noise, body posture and body
gesture?
a. body language
b. non-verbal communication
c. oral communication
d. verbal communication
7. Which art of communication is not included in the verbal and
non-verbal communication?
a. body language
b. paralanguage
c. waving of hands
d. winking and slight movement of the eyebrow
31
8. Which of the following is not included in the modes of farewell?
a. kissing and hugging
b. sending letter
c. smiling
d. waving of hands
9. Which is not included in the symbolic message of an oral
communication?
a. body gesture
b. facial expression
c. fare welling
d. intonation
l0. Which of the following needs of customer does not belong to the
group?
e. need to be understood
f. need to feel welcomed
g. need to feel important
h. need to be somebody
ll. Which is not included in the standard requirements for the
urgency needs of the customer?
e. manner of preparation
f. preparation time
g. personal hygiene
h. special qualities of the dish
12. Which of the following does not belong to the body language
checklist?
a. do you hold your head high and steady?
b. do you find it easy to maintain natural smile?
c. do your arms move in a natural unaffected manner?
d. do you use the two levels of communication?
13. Which of the good working attitudes and pleasant approaches
does not belong to the group?
a. good communication
b. body language
c. sound intonation of your voice
d. your appearance
14. Which is not included in maintaining high quality service to the
customer?
a. customer satisfaction
b. some emblem
c. keeping clear item
d. setting strategies
32
15. Which is not an example of EMBLEM which means a verbal
accompaniment?
a. hand signal
b. high file
c. hugging
d. victory sign
16. Which is not included in providing quality service?
a. general outlook
b. dental serving
c. personal hygiene
d. your personal attitude towards client, work and colleagues
17. Which of the following equipment is used in sending messages
to relatives and friends?
a. e-mail
b. fax machine
c. internet
d. all of the above
18. Which of the following equipment is considered the easiest, and
affordable way to contact our friends and relatives who are far
from us?
a. fax machine
b. internet
c. telephone
d. telegram
19. Which of the following steps in handling complaints or queries is
not included?
a. call the manager to help you handle the problem
b. acknowledgement of the guest’s feelings
c. explain what action you will take to correct the problem
d. listen carefully to the complaint
20. Which of the following words below refers to a motion of the
limbs or body made to express thought or to emphasize speech?
a. farewell
b. communication
c. gesture
d. speech
33
KEY TO CORRECTION
1. a
2. d
3. a
4. b
5. a
6. c
7. b
8. b
9. c
10. d
11. c
12. d
13. c
14. c
15. c
16. b
17. d
18. b
19. c
20. c
34

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Republic of the Philippines

Department of the Education

Unit of Competency: Prepare Sandwiches Hot and Cold

Module Title: Preparing Sandwiches Hot and

Module Title: Preparing Sandwiches Hot and Cold Page

What is the module about?…………………………………………………….……………1

Unit of Competency: Prepare Sandwiches Hot and Cold

Module Title: Preparing Sandwiches Hot and

The module covers the knowledge, skills, and attitudes required

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

1. prepare and present a variety of sandwiches

WHAT DO YOU ALREADY KNOW?

1. What kind of baked product can be best filled with cheese,

2. What do you call the ingredient/s placed between the slices of

3. Which of the following types of bread is best used for

4. Which of these ingredients are used for fillings?

6. Which of the following types of sandwich is served right from

7. What makes a sandwich looks appetizing?

8. Which of the following processes is cooking by dry heat?

9. What cooking tool is appropriate in serving hot sandwich?

10. What makes a sandwich a favorite snack food?

PREPARING AND PRESENTING VARIETY OF SANDWICHES

WHAT IS THE LESSON ABOUT?

The lesson deals with the preparation and presentation of a

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

Before you start the lesson, familiarize yourself with the

 Sandwich – one or two pieces of bread with a filling

Sandwiches come in different shapes, colors and served in variety of

3. Filled rolls, foccasia or pitta bread – flavored breads

4. Ethnic bread- dark rye and unleavened bread.

B. Techniques For Making Sandwich

1. Layering – placing in layers over or under another bread

1. Dry fillings – refer to ingredients such as sliced or cooked

E. Ingredients Used for Sandwich Fillings

1. Meat – beef, chicken, pork

F. Tools, Utensils, and Equipment

Grilled Chicken and Apple Sandwich

12 oz. can dark and light chicken meat, drained

In a small bowl, Mix the first six ingredients except cheese.

Grilled Tuna Melts

6 oz. can chunk tuna, drained

First, mix tuna, mayonnaise and cheese in a small bowl. Spread

Season eggs with salt and pepper. Melt margarine in a non-stick

To assemble: Toast the 8 bread slices. Place 4 slices of bread on a

Bacon, Lettuce, and Tomato Sandwich

There is a great variety of sandwiches that we can prepare. In

HOW MUCH HAVE YOU LEARNED?

On a separate sheet, answer the following:

LET US APPLY WHAT YOU HAVE LEARNED

Prepare variety of sandwiches using the suggested

Ingredients for Hot and Cold Sandwiches

Leticia S. Navarro, Jesusita D. Icasiano, Josephine de Guzman,

Mary Fray Ray, Evelyn Jones Lewis, Exploring Professional

WHAT IS THE LESSON ABOUT?

The lesson deals with the storage of sandwiches in accordance

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to: