Professional Documents
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Department of Education
REGION V
DIVISION OF MASBATE
CATAINGAN NATIONAL HIGH SCHOOL
Cataingan, Masbate
GRADE
11
QUARTER 2 WEEK 1
NAME OF STUDENTS:
What’s In?
In the previous lesson, you learned the importance of Preparing and Produce Bakery Products.You also
learned ethical issues upon emerging into proper used the different tools and utensils in pastry making. In this
next lesson, it will focus on Prepare Pastry Products. What is good in this Prepare Pastry Products is that how
to apply the exact Baking Temperatures for Pies and Pastries.
What is it?
As you wish to pursue baking as a career, you should familiarize yourself with the common
preparation and baking terminologies that come across in the process.
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’s More?
Activity 2.1.3 Do the following
Give the ingredient in making a crust and statements describing the procedure.
Egg Pie
Crust Filling (GIVEN)
3 Eggs
250 grams Skimmed milk
¾ cup Sugar
2 ½ cup Water
1 Tbsp All-purpose flour
½ tsp Vanilla
Procedure