BASIC PIE RECIPE

Fillings and Toppings

Fruit Fillings - include mango, banana, pineapple, buko, macapuno and other fruits. Fruits
containing high acid or fruit juice require the use of more flour or cornstarch.

Cream filling- the hot mixture is blended into beaten egg yolk and cooked at the correct time and
temperature.

Meringue- it can serve as toppings for pies and pastries. It is an egg-white foam with beaten sugar,
baked until it is delicately browned.

Pointers in making good fillings and toppings

1.For soft meringue, add sugar gradually, starting from the frothy stage of beating egg whites to
prevent meringue’s leaking. It is important to beat in sugar, not folding it for a more stable
meringue. Beat the meringue until rounded peaks are formed. Too much sugar produces a sticky
crust; less sugar results in less tender meringue.

2.Seal the meringue to the edge of crust to avoid shrinkage.

3.Beat egg whites as follows

frothy- beginning stage, entire mass forms and bubbles appear

rounded peaks- peaks turn over slightly
stiff peaks- peaks remain standing when the mixer or beater is lifted
4.When the recipe calls for a well-beaten egg yolks, beat the egg yolks until thick and lemon colored.

5.To prevent soaking the crust of custard pies, do the following:

Scald the milk before adding to other ingredients; and

Bake the pastry shell and custard separately then place custard into the shell.

Evaluation of Baked Pies and Pastries

Presenting serving and storing pastries and other baked products

There are several different categories of pie ,each with its own storage requirement.The unifying
factor for all of them is the need to be careful with storage so that the crust does not go suggy

Always let your pie cool completely before doing anything else. Cool pies completely at room
temperature before refrigeration.

Fruit pies can be stored on the kitchen counter for up two days , assuming the pie is uncut and
intact.

Cover with a piece of plastic wrap after the pie is cooled. If you want to keep it longer than the two
days , place in the refrigerator with the plastic wrap for up to one week ,

If the pie has been cut , you should immediately store it in the refrigerator. You can also freeze fruit
pies.It is the best to do this before you bake them.If you are super organized, you can prepare all you
fruit pies up to three months in advance to have them ready in their raw,frozen state.
Equipment for presenting baked products
Refers to containers or packages used in presenting and serving Baked Products.

This should create a big impact to the customers.

It should create a huge impression that can entice the customers to buy the product

Guidelines in presenting, plating and serving baked products

Choose the appropriate container to the product. Consider its make, size, shape, and decor. It should compliment the
design, shape, and color of the product

Create transitions between a product like a cake and a plate that is smooth, minimal, or highlighted. A smooth transition
can be achieved by choosing a plate with contrasting or similar colors as the product. A minimal transition can be achieved
by creating a simple line of sauce that mimics a line on a plate. A highlighted transition can be achieved by adding a heavily
piped detail to a cake slice. This creates a distant separation between the cake and the plate.

Select plates or platters with designs around the rim instead of the center that can serve as accent to the products that sit
at the center plater or platter.

Arrange shape combinations of cake, bread, pastry slice on the plate to create a sculptural landscapes.

You can place a thick triangular cakes on their edges. Cut a square cake into a rectangle, cut into triangles ,then serve one
piece upright and the other inverted. Pieces of breads or cakes can create a pyramid or tower by arranging them on top of
another.

Arrange individual pieces of cakes or pastry in paper cups. Paper cups comes in varying sizes , designs, and colors. Use the
size, color, design appropriate for the product

For buffet, arrange individual cakes on individual plates or in proper cups arranged on trays. They can be also arranged in
trays alone. They can also be arranged in slices on trays with proper spacing. Plain cakes can be accented with decors,
while lightly decorated ones do not need any accent.

Bake a cake or pastry in anew vintage bake ware. You can present it in its baking container. You can glaze or put toppings
for presentation

Wrap individual unfrosted cakes, pastries, or breads in parchment paper, origami paper, or gift wrap.

Serve whole cakes for dinner, parties, buffet, or displays on cake pedestals. They stand out, and look elegant and flawless,
especially when skillfullysliced or cut. Below are guides in cutting cakes.