Subject: BREAD AND PASTRY PRODUCTION

Lesson 1: Prepare Pastry Product

Topic: Pies and Pastries
Designed by: Christine Grace Aguilar Grade: 12
Semester: 1st semester Week: 10

General Instructions in Accomplishing the Module:

1. Activities and Performance Tasks contained in this module are for Enhancement
of Learning purposes only. Students can answer them for mastery learning but it
is not required to be answered.
2. Answer Assessment only (last page of the module). This is ONLY required to
be answered by the students since the scores are to be recorded for the
computation of grades. Please detach the page if you are done answering it. You
can also attach additional sheet paper if needed. Then, submit it to the class
adviser. Thanks

Learning Outcome:
At the end of this lesson, students should be able to:

TLE_HEBP9-12P-IIa-g-4

1.3 Use appropriate equipment according to required pastry products and standard operating
procedures.

1.4 Bake pastry products according to techniques and appropriate conditions; and enterprise
requirements and standards.

Activity 1

Give the correct substitution of the following ingredients as shown below:

Ingredient Amount Substitution

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 Let’s Get Started!
Overview:

The term pastry comes from the word “paste” meaning to stick”. Pastry is mixture
of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough
and to the many products made from them.

The two fundamental types of pastry are yeast-raised pastry, such as Danish
dough and pie dough. Besides these various types of short dough, puff pastry, also
known as pâteà choux are other types of pastry. On the other hand, crisp meringue-type
sponges though they are not made from a flour paste are also considered pastries

because they are used like flour pastries in combination with creams, fillings, fruits, and
icing to create a wide range of desserts.

Pies and Pastries

Pies and pastries, like cakes, are delightful to eat especially when they are
baked properly. A well-prepared pastry may be determined by the quantity of its pie
crust.

Pastry is a delicate baked product which consists of crust and filing. It contains
high percentage fat, which contributes to a flaky or crumbly texture. A good pastry is
light and airy and fatty, but firm enough to support the weight of the filling. When making
a short crust pastry, care must be taken to blend the fat and flour thoroughly before
adding any liquid. This ensures that the flour granules are adequately coated with fat
and less likely to develop gluten.

Kind of Pastry

1. Cream puffs- a type of light pastry that is filled with whipped cream or a
sweetened cream filling and often topped with chocolate.

2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon

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3. Danish pastry- a pastry made of sweetened yeast dough with toppings such as
fruit, nuts, or cheese.

4. French pastries- a rich pastry, filled with custard or fruit.

5. Pie and tart- pastries that consist of two components: the first relatively thin
pastry (pie) dough, when baked forms a crust (also called pastry shells ) that
holds the second, the filling.

6. Croissants- a flaky raised dough. It is like sweetened cross between a simple

yeast-raised dough and puff pastry. The dough is rolled with butter to create
layers and is then left to rise, creating a very light texture. The downside is that it
is technically involved and requires a great deal of work.

Pastry Ingredients

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 1. All-purpose flour- type of flour used in baking pastries. The gluten content of this
flour provides framework or substance of baked pastries.
2. Lard and vegetable shortening – fats frequently used to make pastry. Butter and
margarine produce a less tender crust.
3. Water- an important ingredient in pastry because it provides the moisture needed
to develop gluten.
4. Salt- contributes to the flavor of pastry and has no influence on flakiness or
tenderness.

Mixing Techniques Applied for Pies and Pastries:

 Stirring- mixing all ingredients together usually with a spoon in a circular motion.

 Beating – introducing air into the mixture through mechanical agitation as in

beating eggs. An electric mixer is often used to beat the ingredients together.

 Whisking- also known as the whipping method and is usually used for meringue,
and for chiffon products. Air is incorporated into such food as whipping cream
and egg whites through very vigorous mixing, usually with an electric mixer or
whisk.

 Rolling- to flatten dough out into a sheet in preparation to shaping to various

forms.

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  Laminating- fat is repeatedly folded into the dough.

 Creating- fat and sugar are beaten together until lightly airy texture.

 Kneading- working with the dough using the heel of hands, accompanied by
pressing, stretching and folding in order to develop its gluten.

 Cut in or cutting in- cutting fat into smaller pieces using two knives or pastry
blender to distribute fat in flour until it resembles into coarse meal.

Baking Tools and Their Uses

Measuring Tools
Baking is a precise skill, which calls for the exact measurement of the ingredients
to achieve desired outcome. How much of each ingredient to be used can be
determined using few standard measuring tools.

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1. Measuring cups- these come in two types:
a. Graduated or Liquid Measuring cup- used for measuring liquids.

b. Individualized or Dry Measuring Cups- come in the series of cups

indicating fractional parts, commonly used for measuring flour.

2. Measuring Spoons – used for measuring small quantities of ingredients like

vanilla extract, baking powder, baking soda, salt and other minor ingredients.

3. Weighing Scale- used to measure large quantities of ingredients. For baking

purposes, a Dietetic or Spring form Scale, where small quantities of
ingredients are weighed.

4. Timer- monitors the baking time, and rising of yeast.

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 5. Oven Thermometer – Most oven temperatures vary from top to bottom and
side to side; an oven thermometer next to food while cooking to ensure
proper temperatures.

6. Candy Thermometer- used to measure temperature of boiled sugar especially

pulled sugar.

Mixing Tools and Utensils

Combining ingredients is important part of many recipes. Having right tools for
mixing can make the job much easier. These are electric appliances available for mixing
ingredients, but the job can also be done by hand with the following tools.

1. Mixing Bowls- comes in various sizes with sloping sides to ease mixing. It can be
made of pottery, glass, metal or plastic. Stainless steel mixing bowls are best
used in baking.

2. Rubber Scrapper- It is a pliable or plastic used to scrape or remove remaining

ingredients from the sides of the mixing bowls. Also known as rubber spatula.

3. Rotary Egg Beater- It is used for beating eggs or whipping cream manually.

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 4. Whisk – Most whisks consist of a long, narrow handle with series of wire loops
joined at the end. Commonly used to whip egg whites into firm foam to make
meringue, or to whip cream into whipped cream.

5. Wooden Spoons- They are used as mixing spoons. Some cooks prefer to use
wooden spoons because they do not transfer bodily heat as much as metal
spoons. Unlike metal spoons, they can also be safely used without scratching the
bottom of the saucepan.

6. Flour sifter- used for sifting and adding air to flour and other dry ingredients.

7. Electric Mixer- intended for mixing, folding, beating, and whipping food
ingredients. Mixers come in two major variations, hand mixers and stand mixers.

Cutting Tools

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 All cutting tools work best when they are properly maintained. A sharp tool not
only performs better but is safer to use, because les pressure is required to cut through
the ingredients.

1. Chef’s of French Knives- are all-purpose knives used for a variety of chopping,
slicing and mincing tasks.

2. Bread Knife- It usually has serrated edge. This helps cut bread or cake without
crushing it.

3. Kitchen Shears- They are used for cutting dried fruits and vegetables fresh
herbs, and cutting pastry.

4. Grater and Shredder – It is used to grate, shred or slice vegetables, fruits and
cheese.

5. Cookie Cutter- They are use to stamp out individual cookies from rolled dough.
They are made of thin sheet metal or plastic that has been molded or formed into
shapes. The cutting edges must be even and sharp enough to slice through the
dough cleanly.

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 6. Dough Cutter- It is used to cut dough during scaling. Never pull the dough for it
tears out the gluten strands. It is also called bench scraper.

Miscellaneous Tools

These are still more tools and utensils that are also essential in your kitchen. It is very
important that you have the following basic tools that you will need for baking.

These tools are vital for you to have since they make the process more efficient and
easier. Try to keep them in mind all the time so that you will have a guide.

1. Metal Spatula- This is also called palette knife. A large spatula is used for frosting
cakes, while small spatula is used to loosen cookies from the pan and to level the
flour.

2. Rolling Pin- It
rolls out, flattens or thins the dough or paste. It may be made of wood, metal,
marble or synthetic materials.

3. Pastry Blender- It cuts fat into pieces to be able to coat it with flour in pie making.

4. Pastry Wheel- It has a very sharp, round;

nickel-plated blade attached to a handle, the wheel rotates as it is pushed over
rolled dough, making long, smooth continuous cuts.

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 5. Pastry Brush- It may be made of soft, flexible nylon or unbleached hog bristles. It
is used for greasing pans, washes, and brushing of cake crumbs.

6. Parchment Paper- It is grease-resistant, non-stick, heatproof, quick-release

coated paper. It is used as lining baking pans and making piping cones for decor
work.

7. Wire Cooling Racks- They have feet that raise them above the counter so that
moisture does not collect under cooling baked goods. These racks can be used
for glazing and confectionery works.

Decorating Tool
Cake decorators use edible decorations, such as frosting, and inedible
decorations, such as flowers, plastics figurines and ribbon. Having the proper cake
decorating tools can create a big distinction. The process of cake decoration is
enjoyable and helps to express the artistic side in you. The list of decorating tools will
help you create fancy designs on your baked products.

1. Pastry Tip/Piping Tubes- They are plastic or metal tubes attached at the tip of the
pastry bag to achieve the desired design when piping out icing. Piping tubes can
be bought at good stores, or shops selling catering equipment and cake icing
centers, They are available in both plastic and metal.

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 PERFORMANCE TASK
Something to do:

Demonstrate how the different techniques in pastry making are done. Refer to performance
checklist below to rate your performance.

1. Kneading
2. Folding
3. Laminating
4. Rolling
5. Whisking

Using the Scoring Rubric below, check the appropriate box that corresponds to
your level of performance in doing each of the given tasks.

PERFORMANCE LEVELS
4- Advanced. Can performed this skill without supervision and with
initiative and adaptability to problem situations.
3- Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2- Approaching to proficiency. Can perform this skill satisfactorily but
requires some assistance and/or supervision.
1-Basic. Can perform parts of this skill satisfactorily, but requires
considerable assistance and/or supervision.

PERFORMANCE CHECKLIST 1 2 3 4
Beating- air is introduced into the mixture thru mechanical
agitation as in beating eggs.
Creaming- fat and sugar were beaten together until light airy
texture.
Rolling- dough was flatten out into a sheet in preparation to
shaping to various forms.
Kneading- dough was manipulated using the heel of hands,
accompanied by pressing, stretching and folding in order to
develop its gluten
Cutting-in fat were cut into smaller pieces using two knives or
pastry blender and distributed to flour until it resembles into
coarse meal.

REFERENCE

REVIEWED BY: JONALYN GRACE A. CASINILLO, LPT

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Name: _________________________________ Q2-Week 10

Grade/Section: _________________________ Score: _________

ASSESSMENT (Bread and Pastry Production)

I. Name and give the uses /functions of the following tools.

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 II. Read the questions carefully. Encircle the letter of the correct
answer.

1. It is working with the dough using the heel of hands, accompanied by

pressing, stretching and folding in order to develop its gluten.
a. Whisking b. Kneading c. Rolling d. Creating
2. Fat and sugar are beaten together until lightly airy texture.
a. Whisking b. Kneading c. Rolling d. Creating
3. A mixing technique that fat is repeatedly folded into the dough.
a. Cutting in b. Stirring c. Laminating d. Beating
4. Introducing air into the mixture through mechanical agitation as in
beating eggs. An electric mixer is often used to beat the ingredients
together.
a. Cutting in b. Stirring c. Laminating d. Beating
5. Mixing all ingredients together usually with a spoon in a circular
motion.
a. Beating b. Whisking c. Creating d. Stirring

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