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Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: Prepare Pastry Products for Patisseries

Module Title: Preparing Pastry Products for

Module No.: 5
Patisseries

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TABLE OF CONTENTS

Module Title: Preparing Pastry Products for Patisseries Page

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

What will you learn? ………………………………………………………………………….1
What do you already know? ……………………………………………………………….1
Pre Test…………………………………………………………………………………………..2
Lesson 1 – Preparing Pastry Products ………………………………..…………..……….7
What is the lesson about?.................................................................................7
What will you learn? ……………………………………………………………………...….7
Let us study……………………………………………………………………………………..7
Let us remember ………………………………………………………………………….…18
How much have you learned?..........................................................................18
Let us apply what you have learned ……………………………………………………18
Resources……………………………………………………………………………………..20
References…………………………………………………………………………………….20
Lesson 2 – Decorating and Presenting Pastry Products…………………….………21
What is the lesson about?...............................................................................21
What will you learn? ……………………………………………………………………….21
Let us study…………………………………………………………………………………..21
Let us remember …………………………………………………………………………….24
How much have you learned?..........................................................................24
Let us apply what you have learned ……………………………………………………24
Resources………………………………………..…………………………………………….25
References …………………………………………………………………………………….25

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Lesson 3 – Storing Pastry Products……………………………………..………..………26

What is the lesson about?...............................................................................26
What will you learn? ……………………………………………………………………….26
Let us study…………………………………………………………………………………..26
Let us remember …………………………………………………………………………….27
How much have you learned?.........................................................................27
Let us apply what you have learned ……………………………………………………27
Resources………………………………………..……………………..…………………….27
References ………………………………………………………….……..…………………27
Pre Test………………………………………………………………………………………..28
Key to Corrections…………………………………………………………………………..32
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Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: Prepare Pastry Products for Patisseries

Module Title: Preparing Pastry Products for

Module No.: 5
Patisseries

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WHAT IS THE MODULE ABOUT?

This module covers the knowledge, skills and attitudes of a

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

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

1. prepare pastry products
2. decorate and present pastry and bakery products
3. store bakery products

WHAT DO YOU ALREADY KNOW?

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.

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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

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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

14. Which of the following characteristics best describes a good

pastry?
a. moist
b. pale
c. soft
d. tough

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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

17. What do you call a flour mixture that is thick enough to be

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

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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
d. none of the above

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

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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
d. none of the above

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

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LESSON 1

PREPARING PASTRY PRODUCTS

WHAT IS THE LESSON ABOUT?

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.

WHAT WILL YOU LEARN?

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

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

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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.

HOW MUCH HAVE YOU LEARNED?

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.
LET US APPLY WHAT YOU HAVE LEARNED

Plan for a laboratory activity. Make sample pastries:

One Crust Pie Double Crust Pie

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Standard Score Sheet for Pastry

(US Wheat Associates)
Name of Recipe ______________________________________________________________
Scorer ______________________________________________________________________
Good Fair Poor
(3) (2) (1)
Outside Characteristics:
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

Inside Characteristics:
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:

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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

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LESSON 2

DECORATING AND PRESENTING PASTRY PRODUCTS

WHAT IS THE LESSON ABOUT?

The lesson deals on how to decorate and present pastry

products.

WHAT WILL YOU LEARN?

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

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.

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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

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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.

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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.

HOW MUCH HAVE YOU LEARNED?

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

LET US APPLY WHAT YOU HAVE LEARNED

Prepare a pastry using different fillings of each type:

a. one-crust
b. double-crust

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Standard Score Sheet for Pastry

(US Wheat Associates)

Name of Recipe _________________________________________________________

Scorer __________________________________________________________________
Good Fair Poor
(3) (2) (1)
Outside Characteristics:
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

Inside Characteristics:
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

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LESSON 3

STORING PASTRY PRODUCTS

WHAT IS THE LESSON ABOUT?

The lesson deals with the appropriate storage and

preservation of pastry products.

WHAT WILL YOU LEARN?

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

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.

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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.

HOW MUCH HAVE YOU LEARNED?

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?

LET US APPLY WHAT YOU HAVE LEARNED

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

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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

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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

9. Which of the following characteristics best describes a good

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

12. What do you call a flour mixture that is thick enough to be

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

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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
d. none of the above

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

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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
d. none of the above

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

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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

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