DETAILED LESSON PLAN

terminologies in pastry

I. OBJECTIVES
At the end of the lesson, the student should be able to:

 define the different terminologies in pastry.

 Identify the techniques that we used in baking pastries

 Determine the proper recipe in baking pastry.

II. SUBJECT MATTER

Topic: Terminologies in pastry
References: Learning Management System (LMS)
Materials: Video clip about pastry, Laptop, Visual Aid for class presentation
III. PROCEDURE
A. Preliminary
1. Greetings

2. Prayer
3. Classroom management
4. Checking of Attendance
5. Passing of Assignment
B. Review
Teacher: I guess you are excited about our topic for today but before we go on, let us
have a short review first about what we have tackled yesterday.
Can anybody give a brief recall of our lesson yesterday?.
C. Motivation
Teacher will show some pictures of pastry by the use of the laptop. The pictures are all
about the pastry . The students will answer and identify it. what pastry is in the picture.
 D. Lesson Proper

Terminologies In Pastries

      Crimp is to pinch together the edge of a piecrust with the fingers or fork tines.

Crust the outer part of a loaf bread or pastry.

      Dissolve to mix a dry substance with liquid until it is liquefied.

      Mise 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.

      Pipe out to press the mixture out of the piping bag.

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

What is PASTRIES

Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or
sweetened.

Sweetened pastries are often described as bakers' confectionery.

The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar,
milk, butter, shortening, baking powder, and eggs.

Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies,
tarts, quiches, croissants, and pasties.

   

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.

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

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

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

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

   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.

  

   Croissants - a flaky raised dough. It is like a 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. 

E. Generalization
Before proceeding to the next activity let the students wrap up first what they have
learned.
What Is pastry?
How should you know the terminologies and the ingredients in pastry?

IV. EVALUATION
Direction: Identify/enumerate the following statements being given. Write your answers in a ¼
sheet of paper.
1. What is pastry ?
Give 4 kinds pastries?
2.
3.
4.
5.
II. write true if the statement is correct and write the correct word if the statement is false .

1. Pre-heat to heat the oven to a desired T

temperature before putting in the
food to bake or roast typically with a
circular base.
2. Pipe out to press the mixture in of the F IN (OUT)
piping bag.
3. Mise en Place a french term that means F table (place)
“put in table”
4. Pastry creams a thick sauce containing F butter ( eggs)
butter and starch.

5. Dissolve to mix a dry substance with T

liquid until it is liquefied.

V. ASSIGNMENT
Find and print 5 pastries with ingredients and procedure .

This assignment will be submitted after 1 week.

Prepared By:
Rivera Mark Joseph B.