Pies &

Pastries
Ma’am Lordelyn Franco-Yusi
Guess the words
 Terminologies Pack
Crimp compactly
Pastry
Crump creams
Pipe Out
Dissolve
preheat
Mise en place
 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 liquified.
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 the back of
the spoon
Pastry Cream /
Crème Patissiere

A thick sauce
containing eggs and
starch
 Custard

a mixture used for filling

consists of milk, sugar,
eggs, and flavorings.
 Filling
any edible mixture
that is used to fill
pastries and other
bakery products.
 Pipe out
to press the
mixture out of
the piping bag
 Pre heat

To heat oven to a desired

temperature before putting in the
food to bake or roast.
PASTRY
Pastry is a delicate baked product which consists of crust
and filling. 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.

Barney’s Bakery & Café (2013)

 TWO
FUNDAMENTAL
TYPES OF PASTRIES
 1. Yeast
raised-pastry light flaky pastries that are
crisp on the outside, but soft
and tender on the inside
Pastry puff, croissants and
Danishes
2. 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 icings to create a wide range
of desserts.
DIFFEREN TYPES OF
PASTRY
Cream puff

A light pastry that is filled

with whipped cream or
sweetened cream filling
and often topped with
chocolate
 Puff Pastry

is a rolled in dough. It
is made with layers
upon layers that
expand as the pastry
bakes. It is an
extremely light, puffy,
flaky pastry
 A pastry made from rich pastry filled with custard
sweetened yeast dough or fruit.
with toppings like fruit,
nuts or cheese.
 Pies and tarts

CRUST
FILLING

Pastries consist of two component:

 Croissants

The dough is rolled with butter to make

layers and is then left to rise, creating a
A flaky raised dough. It is sort of a sweetened
really light texture. The downside is that
cross between a simple yeast-raised dough
it’s technically involved and requires an
and puff pastry.
excellent deal of work.
 Guess the words DNSHIA
PSTRYA

RAEMC UFPF Danish Pastry

COISSRASTN
Cream Puff IEIS & TRSTA
Pies & tarts
Croissants
INGRIDIENTS FOR
MAKING PASTRY
 SHORTENI
FLOUR NG
• Coats the particles of
The best flour to flour so water cannot
penetrate them
used for pastry is • Helps produce good flaky
all-purpose flour. crust
• Must be chilled before
use.
SHORTENIN SHORTENI
G NG
a. lard or pork fat,
which gives the
• Coats the particles of
“shortest” crust flour so water cannot
penetrate them
• Helps produce good flaky
crust
• Must be chilled before
use.
 LIQUI
D
Liquid is added to the flour and fat to
bind the ingredients together and
convert them into pliable dough.
 LIQUI
D
If not enough water is used, the crust
will disintegrate.
 LIQUI
D
• If an excessive amount of water is
used, the crust will become tough
due to an excessive amount of
gluten development.
 SALT
• It has some tenderizing and
conditioning effect on the gluten.
• Contributes mainly to flavor.
• Must be dissolved in the liquid
before being added in order to
ensure even distribution
 10 8 6 4 2

Completeness
of PPE
Completeness
of Ingredients
Application of
Procedures
Safety Work
habits
Work Ethics

Completeness
of Task
Uniqueness of
the Packaging
and
presentation
Palatability