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Technology and
Livelihood Education
Quarter 3, Wk.1-2 - Module 1
Prepare Pastry Products

What This Module is About

 In your grade 8 you already learned about the baking tools and equipment. You
already performed basic task to enhance your skills. This is the continuation of the
previous lessons in the coverage of Grade 9 TLE quarter I which is Prepare and Produce
Bakery Products. We also want you to become proficient in baking pastry products. In
response to this we created this module entitled “Prepare Pastry Products.
The success of a good pastry does not only depend on the ingredients,
procedure, and size, shape of pan, temperature, and cooking time. It also depends on
the one, who make pastry; he/she should have enough knowledge and experience, to be
able to make a good pastry. We want you to make ready at every opportunity despite
challenging times. With this module, you can use it as a guide to hone your skills and
knowledge.

What I Need to Know

Learning Objectives:
1. Prepare variety of pastry products according to standard mixing procedures,
formulation, recipes, and desired products taste.
2. Identify the different kinds and classifications of pastries.
3. Evaluate the different principles in preparing pastries.

How to Learn from this Module

To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

What I Know

Pre- test
Multiple Choice. Choose the correct answer and write the letter of your answer on a
separate sheet of paper.
1. What refers to the dough in pies and other pastries characterized by flakiness and
tenderness?
A. Filling
B. Crust
C. Base
D. Topping
2. A pastry made of sweetened yeast dough with toppings such as fruits, nuts, or cheese.
A. French pastries
B. Danish pastry
C. Puff pastry
D. Cream puffs
3. Use ___ strokes in mixing and rolling. This slows down gluten development.
A. Light
B. Heavy
C. Fast
D. Slow
4. These are an assortment of rich flour mixtures consisting of a high proportion of fat to
flour with relatively small amount of liquid and is enriched with different kinds of fillings.
A. Pies
B. Pastries
C. Crust
D. Desserts
5. An ideal crust should be ________?
A. Juicy
B. Tender and flaky
C. Chewy and oily
D. Bland and chewy

True or False: Write T if the statement is true and write F if the statement is false.
1. Shortening and butter is preferable than liquid oil.
2. The ratio of flour to shortening ranges from 1:1/3 and 1:2/3.
3. The traditional type of pies are round in shape and baked in pie pans approximately 9
inches in diameter.
4. The texture of the crust should be smooth and satiny.
5. The size of the crust is dependent to the size of the pan.

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 Lesson

1 Kinds of Pastry

What I Need to Know

Learning Objectives
At the end of this lesson, you should be able to:
1. Prepare variety of pastry products according to standard mixing procedures,
formulation, recipes, and desired products taste.
2. Identify the different kinds and classifications of pastries.
3. Evaluate the different principles in preparing pastries.

What’s New
Activity 1.1
Direction: Given the scrambled letters below, unscramble them to get a word or a
group of words related to Pastries. Write your answer in the separate of sheet of
paper.

1. Reacm Pfuf - _____________

2. Nisdah Satryp - _____________
3. Antssoircs - _____________
4. Oversrunt- _____________
5. Upff Astrpy - _____________

What Is It
Definition of Pastries

Pastries are an assortment of rich flour mixtures consisting of a high

proportion of fat to flour which relatively small amount of liquid and is enriches with
different kinds of fillings. The term pastry comes from the word “paste”, meaning to
“stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both
various paste and dough and to the many products made from them.

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

https://www.pxfuel.com/en/free-photo-jarhj

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

https://www.needpix.com/photo/1654182/food-gourmet-puff-pastry-kitchen-delicious-restaurant-cakes-cook-culinary

3. Danish pastry- A pastry made of sweetened yeast dough with toppings such as
fruits, nuts, or cheese.

https://pixabay.com/photos/danish-pastry-sweet-danish-specialty-866284/

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

https://www.flickr.com/photos/iamericat/8320160854

5. 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.

https://www.flickr.com/photos/hfb/27535642

6. 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 work deal.

https://pxhere.com/en/photo/1046593

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7. Turnovers - Layered and flaky crust folded into empanada shape and filled with a
variety of fillings- fruits, jams, chicken, pork, beef, tuna with cream, and vegetables.
Crust of turnovers is similar to the recipe of croissant, with a tender and flaky texture.

https://www.flickr.com/photos/jeffreyww/5474519469

8. Local Filipino Pastries - Include regional delicacies like otap, barquillos,

rosquillos, turrones de kasoy, turrones de mani, roscas and all time favourite like
hopia and empanadas or empanaditas.

http://photography.mojado.com/archives/2004/05/09/hopia.php

Classification of Pastry Crust

The dough used in pastries differs in flakiness and tenderness depending on

the ratio of flour, salt, shortening, and water. For instance, the dough for hopia is
flakier; that of cream puff and croissant are tenderer than pizza. The dough,
oftentimes called crust, can be classified single or double.
Single crust pies need only one layer that is usually laid at the bottom of the
pan called the lower crust. Custard pie a la king pizza or boat tarts are some of its
examples. In some pies, the crust is found on top called upper crust. Pastel de
lengua and chicken pastel only have upper crust. However, most pies have a
combination of lower and upper crust. Buko pie, pineapple pie, and apple pie are
some of its examples.
The traditional type of pies is round in shape and baked in pie pans
approximately 9 inches in diameter. Some pies today are larger in size (e.g. pizzas)
or smaller (e.g. chicken pies, meat pies). Other types of pies like croissants or cream
puffs require traditional types of ingredients and special technique in working out
the dough.
An ideal crust should be tender and flaky. These characteristics can be
achieved basically in two ways. (1) by combining the right proportion of flour to
shortening ; and (2) by executing the correct technique in mixing.
Since the crust is an integral part of any pastry recipe, it is more important to
develop your skills in crust making. The hallmark of success in pastry making is the
flakiness and tenderness of the crust.

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 Principles in the Preparation of Pastries
Some principles that need to be kept in mind when preparing pastries are the
following:
1. The dough in pastries do not need a highly developed gluten. Use pastry flour for
this. If pastry flour is not readily available, all purpose flour can save the purpose.
2. Enough gluten development is dependent on controlled manipulation – the ratio of
flour to shortening and the amount of water added.
3. Shortening and butter is preferable than liquid oil. The former contains moisture that
has a better effect on flakiness.
4. Overhandling of the dough leads to a higher gluten development, making the dough
more elastic and sometimes rubbery. When mixing , use the fingers instead of the
heels of the hand to avoid overhandling.
5. The ratio of flour to shortening ranges from 1:1/3 cup to 1: 2/3 cup.
6. Make the addition of the liquid (water to milk) on a gradual basis. Since the flours
have different absorbing properties, approximate the right amount of liquid by
sprinkling it as you go along until the correct level of hydration has been achieved.
7. Milk improves the colour of the crust and salt improves the flavour. Milk can be used
instead of water. On the other hand, skip salt when margarine is used.
8. Use light strokes in mixing and rolling. This slows down gluten development.
9. Cold water or liquid contributes to flakiness. Fat particles are well formed and
preserved. Over hydration is minimized.
10. Roll out lightly with a rolling pin. Place dough between sheet of waxed paper to
facilitate rolling and to produce a smooth, well flattens crust. Avoid too many rolling
motions. Minimize to about 10 motions. This prevents too much gluten development.

What’s Mor
SELF CHECK 1.1

Direction: Read and analyse each statement carefully. Choose your answer from
the word box below and write the letter only of your choice beside the number items.

Pastry 9 inches in diameter

French Pastry Tender and flaky
Danish pastry

1. Comes from the word “paste”, meaning to “stick”. Pastry is mixture of flour, liquid,
and fat.
2. A pastry made of sweetened yeast dough with toppings such as fruits, nuts, or
cheese.
3. A rich pastry, filled with custard or fruit.
4. An ideal crust should be.
5. The traditional type of pies is round in shape and baked in pie pans.

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 What I Have Learned

Activity 1.2 Performance Task

Select at least one kind of pastry products; demonstrate how to prepare the
ingredients and appropriate utensils used in preparing pastry products.

Using the Scoring Rubrics below, check the appropriate box that corresponds to
your level of performance in doing each of the given task.

PERFORMANCE LEVEL
4- Advanced. Can perform the skill without supervision and with
initiative and adaptability to problem situations.
3- Proficient. Can perform the skill satisfactorily without assistance or
supervision.
2- Approaching to Proficiency. Can perform this skill satisfactorily but
requires some assistance and or supervision.
1- Basic. Can perform parts of this skill satisfactorily, but requires
considerable assistance and/or supervision.

PERFORMANCE CHECKLIST 1 2 3 4
Following the safety sanitation practices
Prepare the ingredients needed
Prepare the utensils/equipment needed
Following the principles in baking pies and pastry

What I Can Do

Enhance your knowledge in identifying kinds of pastries. Make a portfolio of Pastries.

Just select two types of pastries and each one has an accompanying recipe. You do
your work in Word Microsoft and secure a softcopy for online submission or hand a
hardcopy if offline.

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 Summary
REMEMBER THESE
1. Pastries are baked products contain a high proportion of fat, flour, and liquid.
2. Kinds of pastries include pies, tarts, turnovers, puffs, Danish pastry, French pastries,
croissants and local pasties like barquillos, otap, hopia, turrones, and others.
3. The ratio of flour to shortening ranges from 1:1/3 cup to 1:2/3 cup.
4. There are two types of pastry crust: single and double. An ideal crust is tender and
flaky.
5. Keep in mind the principles in preparing pastry to achieve a tender and flaky quality.
6. The characteristics of a good pastry are described mainly in terms of its palatability.
7. A good crust has a shape that is well- formed and even on all sides.
8. The inside of a pastry is ideally characterized in terms of flavour, tenderness, and
texture.

Assessment: (Post-Test)
Multiple Choice. Choose the correct answer and write the letter of your answer on a
separate sheet of paper.
1. What refers to the dough in pies and other pastries characterized by flakiness and
tenderness?
A. Filling
B. Crust
C. Base
D. Topping

2. A pastry made of sweetened yeast dough with toppings such as fruits, nuts, or
cheese.
A. French pastries
B. Danish pastry
C. Puff pastry
D. Cream puff

3. Use ___ strokes in mixing and rolling. This slows down gluten development.
A. Light
B. Heavy
C. Fast
D. Slow

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4. These are an assortment of rich flour mixtures consisting of a high proportion of fat to
flour with relatively small amount of liquid and is enriched with different kinds of
fillings.
A. Pies
B. Pastries
C. Crust
D. Desserts

5. An ideal crust should be ________?

A. Juicy
B. Tender and flaky
C. Chewy and oily
D. Bland and chewy

True or False: Write T if the statement is true and write F if the statement is false.

1. Shortening and butter is preferable than liquid oil.

2. The ratio of flour to shortening ranges from 1:1/3 and 1:2/3.
3. The traditional type of pies are round in shape and baked in pie pans approximately
9 inches in diameter.
4. The texture of the crust should be smooth and satiny.
5. The size of the crust is dependent to the size of the pan.

Key to Answers

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 Pre – test and Post - test
1. B 1. T
2. B 2. T
3. A 3. T
4. B 4. F
5. B 5. T
Activity 1.1 Self - Check 1.1
1. Cream puff 1. Pastry
2. Danish Pastry 2. Danish Pastry
3. Croissants 3. French pastry
4. Turnovers 4. Tender and Flaky
5. Puff pastry 5. 9 inches in diameter

References

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 Basabas, Leonora D. Bread and Pastry Production Volume 1. 1st ed.
Manila: Rex Book Store, Inc, 2016.
 Domo, Aniceta P., Aniceta S. Kong, Cristeta M. Arcos, and Maila A.
Dogelio. Bread and Pastry Production Manual, 1st ed. Quezon City:
Sunshine Interlinks Publishing House,Inc., 2016.
 https://www.pxfuel.com/en/free-photo-jarhj
 https://www.needpix.com/photo/1654182/food-gourmet-puff-pastry-
kitchen-delicious-restaurant-cakes-cook-culinary
 https://pixabay.com/photos/danish-pastry-sweet-danish-specialty-866284/
 https://www.flickr.com/photos/iamericat/8320160854
 https://www.flickr.com/photos/hfb/27535642
 https://pxhere.com/en/photo/1046593
 https://www.flickr.com/photos/jeffreyww/5474519469
 http://photography.mojado.com/archives/2004/05/09/hopia.php
 https://pixabay.com/photos/pastry-french-dessert-sweet-cake-3412586/
 https://pixabay.com/photos/baking-pastries-puff-pastry-spiral-1417494/
 https://pxhere.com/en/photo/1046593
 https://www.wallpaperflare.com/bread-on-white-plate-cream-puff-
strawberries-whipped-cream-wallpaper-zwyvb

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