I-Objectives: 1.Define/describe the terms used in pies and pastries. 2.Classify/differentiate the kind of crust. 3.

Identify the baked products using crust

II-Content: A.Pies and Pastries B.Kinds of Crust C.Values: Knowledge,Appreciation D.Materials:Pictures,Food Sample E.References Culinary Arts I p. 57-59 Cook Book

III-Procedure: A.Routinary Activities B.Motivation

Showing pictures/food sample to arouse the interest of the learners. C.Lesson Proper

a.Presentation i.Defining/describing the term used in pies and pastries. ii.Classsifying/Defferentiating the kinds of crust. iii.Identifying the baked product using crust

Guide Questions: 1.What are pies and pastries? 2.What are the kinds of crust? 3.What are some examples of pastry?

b.Generalization Crust-is a pastry envelope of a pie. Pie-is a baked food consisting of one or two layers of pastry with filling as fruit or meat. Pastry-is an article of food made with a crust of shortened dough as pie.

c.Application Activity Making single pie crust d.Values Integration Why is it very important to learn the details of pastry making?

IV.Evaluation Direction:Select the best answer. 1.What article of food is made with a crust of shortened dough? a.pastries b.cookies c.biscuits d.bread 2.What is the pastry envelope of a pie?

a.filling

b.crust

c.cover d.all of the above

3. Crust maybe mealy or fluky.What crust is formed? a.mealy crust b.medium fluky c.long flaked crust d.all of these

IV.Assignment/Agreement: 1.What are the characteristics of a well made crust? 2.What causes pastry imperfection? Ref. Culinary Arts I