Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

BREAD AND PASTRY PRODUCTION NCII

GRADE 11
Fourth Quarter: WEEK 1
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________

Learning Activity Sheets

WHAT I NEED TO KNOW
After going through this module, you are expected to:
1. Content Standard:
 The learner demonstrates understanding of the basic concept and underlying theories
in preparing and producing pastry products.
TLE_HEBP9-12PB-IIa-g-4
2. Performance Standard:
 The demonstrates understanding of the basic concept and underlying theories in
preparing and producing pastry products.
Specific Objectives:
 Identify the appropriate uses of equipment according to required pastry products and
standard operating procedures;
 Knows how to select, measure and weigh required ingredients according to recipe or
production requirements and established standards and procedures; and

WHAT I KNOW
Pre-test
Direction: Read the statement carefully and encircle the letter of the correct answer.

1. What is the best substitute for two cups of pastry flour?

a. 1 C sifted all-purpose flour b. 1 C sifted all-purpose flour plus 2 ∕3 cup cake flour
c. 1 C minus 1 tbsp. sifted all-purpose flour d. 1 C minus 2 tbsp. sifted all-purpose flour
2. What is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using
circular motion?
a. beating b. creaming c. stirring d. folding
3. What is the proper way to measure flour?
a. level off with the use of the tines of a fork b. shakes the measuring cup before
leveling
c. shovel the flour d. sift it before measuring
4. What can be the substitute for 1 cup of whole milk?
a. ½ cup evaporated milk plus ½ cup water b. 1 2 ∕3 C sweet milk plus 1 tbsp. water
c. 2 C sweet milk plus ½ tbsp. water d. 2 ∕3 C sweet milk plus 1 tbsp. water
5. Which refers to personal cleanliness practice in baking?
a. combing the hair in the working area b. keeping fingernails long
c. washing the hands after work d. wearing an apron during working hour
6. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped
with chocolate?
a. cream puff b. Danish pastry c. French pastries d. pie and tart
WHAT’S NEW
Culinary and Technical Terms related to Pastry Products

Cream Pies Consist of some type of pudding. It has milk cornstarch and flavoring. The
mixture is cooked until thick, then cooled and poured into a baked cooled
crust. Examples: lemon, banana, coconut, butterscotch, and chocolate.
Crimp is to pinch together the edge of a piecrust with the fingers or fork tines.
Crumb Crust a pie crust made of crushed crackers or cookies instead of pastry dough.
Crust the outer part of a loaf bread or pastry.
Custard Pie Made by cooking baking uncooked along with crust. Has eggs, and some
type of dairy product. Examples: Pumpkin and Pecan.
Dissolve to mix a dry substance with liquid until it is liquefied.
Docking the process of using a fork to poke small holes all over the dough before
putting it in the oven as a way of preventing the shells from puffing.
Fluted Edge a ridged edge made with your thumbs and index finger.
Gallete a hand shaped tart made by folding and pleating the edge of the dough to
form the sides.
Lattice Crust a crust that is woven basket weave
Mis-en-Place a French term that means “put in place”. It includes assembling all the
necessary ingredients, equipment, and tools needed to perform the task.
Pack compactly to fill cup with brown sugar or shortening by pressing it with back of the
spoon.
Pastry creams a thick sauce containing eggs and starch.
Pie a baked food having a filling of fruit, meat, pudding, etc., prepared in a
pastry-lined pan or dish and often topped with a pastry crust

Activity 1
Direction: Fill the blank with the correct answer
_________1. To pinch together the edge of a piecrust with the fingers or fork tines.

__________2. To press the mixture out of the piping bag.

__________3. A ridged edge made with your thumbs and index finger.

__________4. A French term that means “put in place”. It includes assembling all the necessary
ingredients, equipment, and tools needed to perform the task.

__________5. The outer part of a loaf bread or pastry.

__________6. To make a small hole in (something) with a sharp point; pierce slightly.

__________7. To heat the oven to a desired temperature before putting in the food to bake or roast
typically with a circular base.

___________8. A square or circle of pastry dough folded over a sweet or savory filling.

__________9. A pie crust made of crushed crackers or cookies instead of pastry dough.

_________10. A crust that is woven basket weave.

WHAT IS IT

1. PIES AND PASTRIES

Measurement, Selection and Substitution of Ingredients

In baking pastries, measuring makes a difference. It is important that the ingredients are measured
accurately to get the right consistency and taste. Adding the wrong amount of flour or sugar greatly
affect the quality of pastry products. Accurate measurement is one of the important factors that
contribute to success in baking. Pies are baked goods that have a crust and filling.
The term “pastry” comes from the word “paste” which refers to a mixture of flour, liquid and high
amount of fat than regular pie dough. The various kinds of sweet products made from these dough and
paste are commonly referred to as pastries.
Pastry ingredients
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.
THREE KEYS TO A PERFECT PIE CRUST
There are three keys to making perfect pie crusts.
1. Choosing the right ingredients in the right ratio.
2. Cutting-in the butter or shortening into the flour mixture properly.
3. Maintaining the correct temperature.

1. The Ingredients
Pie crusts are a mixture of flour, fat, and water. The best recipes seem to have a common ratio of these
ingredients: 1/4 cup water to 1/2 cup fat to 2 1/2 cups flour. (The flour should be measured by spooning
the flour into the measure, not scooping it. Scooping packs the flour and overloads the formula.) Add
one-half teaspoon of salt and you have a recipe for a double crust.
2. Butter or Shortening
For the fat, you can use either butter or shortening or a combination. (Butter is 15% water so cut back
slightly on the water when using butter—though the ratio is forgiving enough that you probably won’t
notice the difference.) If you are making more than one pie, just change the amounts but keep the same
proportions. It is important that you cut the fat into the flour mixture properly. For that you will need a
pastry knife. With a pastry knife, cut the butter or shortening through the flour until the mixture is
coarse and nearly uniform without large chunks remaining. If you are using butter, work quickly so that
the butter doesn’t become soft or melt.
3. Temperature
Temperature may be even more important than balance—especially if you are using butter. The trick is
to keep the butter and the dough cold enough that the butter pieces remain intact. If it gets too warm, it
melts and saturates the flour. (The same thing happens with shortening but the melting temperature of
shortening is higher.) It’s the little pieces of butter that makes the crust flaky. As the butter heats in
baking, little pockets of steam are formed from the butter nodules.

PORTION CONTROL

Portion Control - is giving a definite amount of food for a definite percentage of profit. It is the
measurement of portions to ensure that the correct amount of an item is served.

• It provides a basis for estimating correct amounts of food to purchase.

• It decreases plate waste
• It standardizes expected portion yield.
• Enables dietitians to plan use of food, labor, time, and equipment efficiently.
• Provides a basis for setting selling prices
• Combines with other foods served to give eye and taste appeal • Is adjusted to differences in food
habits and needs of the people served
• Is price consistently in relation to its cost
• Is of uniform size. Portion Control - is the process of getting the right product into a facility and to be
consumed at the right time and in a form that meets pre- established standards for quantity, quality and
price.
• Right Quality - this means acquiring the good or services at the desired specifications
• Right Quantity - the quantity purchased must be enough for immediate consumption not unless there
is a need to purchase extra stocks when there is an unanticipated increase of price or food shortage
• Right Price - the items must be purchased at the lowest possible price, but one must be sure that it
meets required specifications.
• Right Source/Place - the items must be purchased at the lowest possible price but must be sure that it
meets required specifications
• Right Time - time deliveries is a must. Buying foods in season should also be considered since they are
usually cheaper and of better quality and when they are out of season.
• Right Cost - you should always keep in mind any additional costs that may be incurred due to
transport, shipping and delivery
Activity 2

Direction: True or False – Write True if the statement is correct and False if the statement is wrong.
____________1. Right quantity is acquiring the good or services at the desired specifications.
____________2. Portion control provides a basis for estimating correct amounts of food to purchase.
____________3. It is important that the ingredients are measured accurately to get the right consistency and
taste.
____________4. Lard and vegetable shortening are fats frequently used to make pastry.
____________5. Water does not provide moisture needed in developing gluten.

WHAT I CAN DO
Activity 3

Title: Measuring Dry and Liquid Ingredients Accurately Using Standard Measuring Tools for Pastry
Making
Supplies and Materials: Measuring cups (for liquid and dry), Weighing scale, Water and Flour
STEPS/ PROCEDURES:
1. Measure flour in the standard measuring devises/tools. Use proper procedure in measuring.
2. Picture the steps by steps procedures on how to measure flour in the standard measuring
devises/tools.
3. Paste on a short bond paper and put the procedures.
Lesson Information
The Best and Most Accurate Way to Measure Flour
Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of a cup. Do not shake
the cup.
c. Level off the cup with a straight-edged utensil or spatula.

OVER-ALL EVALUATION
Directions: 15 - Can perform measuring all the dry basic ingredients using the
Demonstrate the measuring devises.
proper way of
measuring the 10 - Can perform measuring all dry basic ingredients using the
flour. standard measuring devises.
 7 - Can perform some of these skills satisfactorily but requires
considerable assistance and or supervision

ASSESSMENT

Directions: Identify the following baking equipment and indicate its uses.
Prepared by:

RIO KRYSTAL R. MOLATE

Subject Teacher