This document discusses techniques for decorating and presenting pastry products. It begins with objectives around identifying decoration techniques and garnishing rules, and illustrating creative pastry presentations. It then discusses the importance of using different decoration techniques based on customer expectations. The main content outlines 8 rules for decoration and garnishing, including using color, texture, composition, vessel size, drama, stability, consistency, and contrasting temperatures. Students will then practice illustration, discussion, and explanation of techniques, before answering assessment questions and writing an assignment on tools and materials used for decorating and presenting pastries.

1. BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE: PREPARING AND PRODUCING PASTRY PRODUCTS
By: Rhea Mae O. Jumarito

2. Techniques in Decorating Pastry
Product and Garnishing Rules

3. Objectives:
 Identify the techniques in decorating pastry
product and garnishing rule
 Illustrate a sample of pastry product presentation
creatively;
 Appreciate the importance of using different
techniques in decorating pastry product in relation
to daily life experiences and to work
collaboratively with the members of the group.

4. Activity : Identify what’s lacking to fulfill the
expectation of one’s customer on this expectation vs.
reality activity.

5. Activity : Identify what’s lacking to fulfill the
expectation of one’s customer on this expectation vs.
reality activity.
Expectatio
n
Reality

6. What do you mean by this
quote “We eat by our eyes
first”?

7. Why baking pastry products
known as a challenging yet
satisfying one?

8.  Why is it important to use
different technique in decorating
pastry or even baking products?

9. DECORATIVE TECHNIQUES AND RULES FOR
GARNISHING

10. 1. Be creative with color.
A splash of color can bring your dessert a life.

11. 2. Combine textures.
Adding different textures to the plate adds
excitement to the visual appeal of dessert course
and enjoyment only continues when eating
commences.

12. 3. Compose your plate as you would do a
painting.
There are many ways to compose a plate.
Consider the plate as if it were a blank canvas
composing the frame for a photograph.

13. 4. Consider the vessel
Don’t serve to tiny plate which may have garnish
popping off and on to the table once the tines of a
fork hit the dessert.

14. 5. Let it be dramatic.
Have a little fun of your dessert. Employ tricks to
add some magic to presentation.

15. 6. Don’t make it too tall or wobbly.
A slice of layer cake looks fantastic standing up on a
plate. But if it’s too tall, there’s a strong chance of it
toppling over even on a short journey to where it is
being served.

16. 7. Be consistent.
When plating desserts for a crowd, be consistent
in your design and in serving size.

17. 8. Master the art of royal icing.
A lot of people are terrified of handling royal icing,
but with time, patience, a steady hand and a little
know-how, you'll find yourself piping intricate lace
on your own gorgeous designs.

18. 9. Contrast temperature.
Combining temperatures can be a beautiful thing,
but your plating does require some consideration.

19. Decorative Techniques and Rules for
Garnishing
Video Clip

20. Application
Group Activity.
Group 1 & 2-Illustrate a sample of pastry
product presentation through drawing.
Group 3 & 4- Discuss the tips that being
used in the picture- pastry production
presentation.
Group 5 & 6- Explain the lacking
techniques in the picture- pastry product
presentation.

21. Assessment:
Answer the following questions.
1. Why should we follow the tips #1- “Be
creative with color “?
2. What will happen if the pastries seem so
wobbly?
3. What are the 4 P’s in decorating cakes as
well as pastries?

22. Assignment:
Write your answer in your notebook.
◦What are the tools and materials and its
function in decorating, finishing and
presenting pastry product?