Vincent Santiago Grade 10-Einstein

Technology and Livelihood Education

Home Economics
Bread and pastry production
Quarter 2-Module 1a Preparing and Producing Pastry Production
What I Know
1.A 6.C 11.D
2.B 7.B 12.B
3.B 8.D 13.C
4.B 9.A 14.A
5.C 10.C 15.C
Lesson 1 Baking terminologies
What I Know
1.Baking - is a method of preparing food that uses dry heat, typically in an oven.
2.Dissolve -to mix dry ingredients into a liquid ingredients.
3.Crimp-is to pinch together of pie crust with a fork tines.
4.Crust-the outer part of a loaf bread or pastry.
5.Pipe-out-to press the mixture out of the piping bag.
What ‘s More
Task 1:Discussion
1.Mise en Place-a French term that means “put in place”
2.Pipe out- to press the mixture out of the piping tube.
3.Pre-heat-to heat the oven into its desired temperature.
4. Dissolve -to mix dry ingredients into a liquid ingredients.
5.Pastry creams-a thick sauce containing eggs and starch.
What I Have Learned
Assesment
Task 3:Reflect & Understand
1.
Lesson 2 Measurement,Selection ,Weighing,and Substitution of Ingredients
What I Know
1.Brown sugar 6.Scoop it
2.Liquid measuring cup 7.Never lift the cup
3.Spatula 8.Edge of the knife
4.Lumps 9.Sift
5.Do not shake 10.Sifting
What’s In
This is a measuring tools that we use when we are baking .Fill the measuring cup with flour and
level it with spatula or a edge of knife. Put the liquid measuring cup in to a flat surface and pour
the liquid ingredients till it reaches their desired measure.
What’s More
Task 1
Task 3
Assessment
1.Brown sugar 6.Scoop it
2.Liquid measuring cup 7.Neverlift the cup
3.Spatula 8.Edge of a knife
4.Lumps 9.Sift
5.Do not shake 10.Sifting
Lesson 3 Substitution of Ingredients
What I Know
Task 1:
1.2 cups = 32 tbsp 6.2 pound = 32ounces
2.6 cups =0.25quarts 7.4 tablespoon = 1/4cup
3.2 kilos =4.41lbs 8.2 gallons = 8quarts
4.3/4 cup s=12tablespoon 9.1/8 cup = 2tablespoon
5.3 cups= 1.5pints 10.2 grams = 0.070547923899ounces
What’s In
1.We need to study substitution of ingredients so that we can know the ingredients needed if the
actual ingredient is not available.
2.
3.
What’s In
1.
2.
3.
4.
5.
What’s More
Task 2: Demonstration
What I Have Learned
1.
2.
3.
4.
5.
Assessment
Task 5 Pre-Test
1.Whisking
2.Whipping
3.Rolling
4.Laminating
5.Beating
Lesson 4 Baking Tools and Their Uses
What I Know
1.A 6.D 11.A
2.A 7.E 12.E
3.A 8.C 13.A
4.C 9.A 14.F
5.E 10.A 15.A
What’s In
*Measuring spoon *Oven thermometer
*Weighing scale *Rotary egg beater
*Mixing bowl *Electric mixer
What’s More
Task 1: Classifying What Is and What Is It for
1.D 6.B
2.D 7.D
3.A 8.C
4.A 9.C
5.C 10.C
What I Have Learned
Task 2 Identifying What Is and What Is It for
Name of Tools/Equipment Uses of Tools /Equipment
Used in measuring small quantities of
Measuring spoon ingredients like vanilla extract, baking
powder and other minor ingredients.
Wire whisk Used to whip egg whites into a firm foam to
make a meringue.
Electric mixer Intended for mixing, folding, beating and
whipping food ingredients.
Pastry blender Cuts the fat into pieces.
Attached at the tip of the pastry bag to
Pastry tip achieve the desired design when piping out
the icing.
What I Can Do
Task 3 Enumeration
Measuring Tools Baking Tools Mixing Tools
*Measuring cups *Oven thermometer *Mixing bowls
*Measuring spoon *Metal spatula *Rubber scraper
*Weighing scale *Pastry brush *Rotary egg beater
*Timer *Parchment paper *Wire whisk
*Oven thermometer *Icing spatulas *Wooden spoons

Assessment
Task 4:
1.A 6D. 11.A
2.A 7.E 12.E
3.A 8.C 13.A
4.C 9.A 14.F
5.F 10.A 15.A

QUARTER 2 -MODULE 1B PREPARING PASTRY PRODUCTS

Lesson 1: Measuring and Convert Baking Ingredients
What I Know What’s New
1.B Reason why we need to measure ingredients?
2.A *
3.A
4.C
5.B
 What’s More
C O N F E C T I O N E R E F G
H I G K L N M N O P S U G A R
F G W X Y I Z A A B B C J D A
L A E F F O G M H H I I P J N
O R L L M N M A N O C P U Q U
U L E E K S R R S T H U R V L
R O W X X Y Y G Z A O B C C A
F C H I V E S A E U C V B W T
V X J Y K G L R M A O A A B E
U C V V W G W I X Y L K K B D
M I N O S I P N Q R A S I T S
G F H H U L I E C J T K N L S
F F O E G A B F A G E D G C D
R O N U A N W H R Y D A H B H
E N E H R T J N R L Y N J P D
A M Y D F Y X M O M I T K E E
W H U T H R Q B U T T E R Y F
I I G F E B A K E Q U A I H A

What I Can Do
Standard Measure Equivalent Measure
1tablespoon 3 teaspoon; ½ fluid ounce
1fluid once 2 tablespoons
1cup 8 fluid oz,16 tablespoon
1 pint 2 cups
1 quart 2 pints, 4 quarts
1 gallon 4 quarts,16 cups
2 gallons 1 peck

Additional Activity

It may seem like an extra step or a pain at first, but soon you will come to realize that you end up
dirtying fewer dishes, making less of a mess and, more importantly, your cookie and cake recipes
will yield better, more consistent result.

Assessment
1.B 4.C
2.A 5.B
3.A
Lesson 2: Prepare Variety of Pastry Products
What I Know
1.L 7.F
2.K 8.E
3.J 9.D
4.I 10.C
5.H 11.B
6.G 12.A
What’s In
If we don't properly measure the ingredients it could alter the way the recipe is suppose to
turn out.
What’s New
Five variety of pastry products
*Cream puff
*Puff pastry
*Danish pastry
*French pastries
*pie and tart
What I Can Do
What’s More
D A N I S H H J K L E R E P P
H T G K L N M O P S U G N A I
F O W X Y I Z A A B B C C S E
L P E F F O G M H H R I J T S
O P L L M N M A N O E P P R F
U I E E K S R R S T A U U I B
R N W X X Y Y G Z A D B R E A
F G H I V E S R E U U V B S T
V S J Y K G L I M A O A A F T
U H V V W G W N X Y L K K G E
M J F I L L I N G S D S I W R
H K H H U L I F C J T K N E G
L L O E G A B H A G E D G C D
A I N U A N J N R Y D A H B H
R H E H R T W M R L Y N J P D
D M Y D F Y X L O M I T K E E
W H U T H R Q B U T T E R Y F
I I G F E B W A T E R Y I H A

Additional Activity
Assessment
1.L 7.F
2.K 8.E
3.J 9.D
4.I 10.C
5.`H 11.B
6.G 12.A
Lesson 3: Use Appropriate Tools in Baking
What I Know
1.A 6.D 11.B
2.B 7.A 12.A
3.B 8.A 13.A
4.A 9.D 14.A
5.B 10.B 15.A
What’s In
What’s New
1.D 6.B 11.C
2.C 7.C 12.A
3.A 8.A 13.D
4.C 9.A 14.E
5.D 10.D 15.E
What I Can Do
Baking tools available at home
Measuring tools
-Measuring spoons
Mixing tools and utensils
-Mixing bowl, spoon.
Cutting tools
-grater, French knives, kitchen shears, bread knife
Additional Activity
When we have the right baking tools we feel that we are focus on preparing our pastry
products.
Assessment
1.C 6.D 11.C
2.D 7.A 12.C
3.D 8.C 13.C
4.C 9.D 14.C
5.D 10.D 15.B

Lesson 4: Bake Pastry Products

What’s New
Preference in buying pastry products
*choosing decent quality of the product
*taste
*texture
*freshness
*healthiness
What I Have Learned
C O N F E C T I O N E R E F G
H I G K L N M N O P S U G A R
F G W X Y I Z A A B B C C D A
L A E F F O G M H H I I J J N
O R F L M N M A N O C P P Q U
U L I E K S R R S T H U U V L
R O L X X Y Y G Z A O B R C A
M C L I V E S R E U C V B W T
E X I Y K G L I M A O A A B E
R C N V W G W N X Y L K K B D
I I G O S I P E Q R A S I T S
N F Q H U L I F C J T K N L S
G C R E G A B H A G E D G C D
U R A U A N W N R Y D A H B H
E U R H R T J M R L Y N J P D
A S T D F Y X L O M I T K E E
F T Y T H R Q B U T T E R Y F
U Y G F E B A K E Q U A I H A
Lesson 5: Baking Temperature for Pies and Pastries
What I Know
1.400˚F to 425˚F
2.350˚Fto 425˚F
3.400˚Fto 425˚F
4.450˚F
5.425˚Fto 450˚F
What’s New
How important oven temperature in baking pastry products?
*to avoid burning your products
*to get the perfect taste of pastry
What’s More
1.F
2.T
3.F
4.F
5.T
What I Can Do
1.
2.
Additional Activity
Assessment
1.400˚F to 425˚F
2.350˚Fto 425˚F
3.400˚Fto 425˚F
4.450˚F
5.425˚Fto 450˚F
QUARTER 2-MODULE 2A DECORATING AND PRESENTING PASTRY PRODUCTS

Lesson 1 Different Fillings, Coatings/ Icing, Glazes and Decoration for Pastry Products
What I Know
1.C
2.A
3.B
4.D
5.C
What’s New
What’s More
C G L A Z E T I O N E R E F M
H S G K L N M N O P S U G A I
F U W X Y I Z A A B B C C D L
L G E F F O G M H H J I J J K
O A L L M N M A N O C P P Q U
U R E E K S R R S T H U U V L
R O W X X Y Y G Z A O B R C A
F C H I V E S A E U C V B W T
V X J Y K G L R M A O A A B E
U C B V W G W I X Y L B K B D
M I O O S I P N Q R A U I T S
G F I H U L I E C J T T N L S
F F L E G A B H A G E T G C D
R O E U A N W N R Y D E H B H
E N D H R T J M R L Y R J P D
A M E D F Y X L O M I T K E E
W H S T H R Q B U T T Y R Y F
J I G F E B A K E Q U I I H A

What I Can Do
1.F 5.B
2.E 6.A
3.D
4.C
Additional Activity
Assessment
1.C
2.A
3.B
4.D
5.C
Lesson 2
What I Know
Fillings How it is made?
Jam and Jellies Stir it to soften or heat with amount of liquid if it’s too
thick ,and strain to remove the seeds.
Meringue It is made from beating egg whites with sugar.
Simple sugar syrup Made from sugar and water, and then cooked. Can be
flavored which should complement the flavors pastry
Whipped cream Beaten with sugar. Can be flavored. Stabilized for longer life
with gelatin

What’s More
J A M S S H H F I L L I N G S
H T G K L N M N O P S U G A R
F O W S Y R U P S G I O C S E
L P E F F O G M H H R I J T S
O P L L M N M A N O E P P R F
U I E E K S R R S T E U U I M
R S T O R A G E T H Y B R E E
F G H I V E S R E U U V B S R
V S J Y K G L I M A O A A F I
U H V V W G W N X Y L K K G N
M J F I L L I N G S D S I W G
C K H H U L I F C J T K N E U
R L O E G A B H A G E D G C E
E I N U A N W N R Y D A H B T
A H J E L L I E S E Y N J P R
M M Y D F Y X L O M I T K E F
Y H U T H R Q B U T T E R Y H
W A T E R B W A T E R Y I H I
What I Can Do
Description
Jam and Jellies
Meringue-Pure white fluffy
beaten egg whites
Simple Sugar Syrup
Whipped Cream-Creamy,
delicate sweetness, perishable
Best Used for Coloring
Used as filling alone or in combination with other fillings
such as butter cream.
Used for covering pies. Can be piped.
Syrup is popular in presenting cream puff and éclair, it taste
fresh and moist.
Can be used a filling and frosting. Can be piped to form sort
decorations.

Additional Activity
To make the costumer encourage to buy your product.
Assessment
What I Know
Fillings How it is made?
Jam and Jellies Stir it to soften or heat with amount of liquid if it’s too
thick ,and strain to remove the seeds.
Meringue It is made from beating egg whites with sugar.
Simple sugar syrup Made from sugar and water, and then cooked. Can be
flavored which should complement the flavors pastry
Whipped cream Beaten with sugar. Can be flavored. Stabilized for longer life
with gelatin

Lesson 3: Finish Pastry Products According to Established Standard and Procedures

What I Know
1.C
2.A
3.D
4.A
5.B
What’s In
To make the costumer encourage to buy your product.
What’s New
1.A 6.C
2.B 7.C
3.A 8.D
4.A 9.D
5.B 10.D
Additional Activity
Assessment
1.C
2.A
3.D
4.C
5.B
Lesson 4: Present Pastry Products
What I Know
A. Rules in garnishing pastry products
1.Garnish should be edible.
2.Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty - never
overworked or overdone.
3.A few small groups of garnish are often more attractive than continuous decorative scheme.
4.Color should be harmonized—never clash. Contracting colors usually produce an artistic
picture an artificial coloring should be minimized.
5.Garnishes which are highly seasoned are not good in taste.
6.Garnishes need not to be expensive.
7.The setting must be viewed as a whole.
B. Sample of pastry presentations
1.Peach cream pie
2.Fresh fruit tart
3.Tartlet
What’s In
The way the pastry looks on the plate is what tempts our eyes and makes you want to
taste it.
What’s New
Five reasons why product presentation of pastry products is important?
-
-
-
-
-
What’s More
1.Consistency
2.Moisture Content
3.Appearance
4.Color of the Product
What I Have Learned
C O L O R U L I O N E R E F U
H I G K I N M N O P S U G F N
F G W X Y I Z A A B B C C I I
A A E F F O G M H H I I J L F
P R F L M N N A N O C P P L O
P L I E K S R R S T H U U I R
E O M E R I N G U E O Y R N M
A C L I V E S R E U C V B G I
R X I Y K G L I M A O A A R T
A C N V W G W N X Y L K K T Y
N I G O S I P E Q R A S I U R
C F G H U L I F C J T K N Q E
E C R E G A B H A G E D G J D
U R A U A N W N R Y D A H U H
E U R H R T J M R L Y N J P D
A S C O N S I S T E N C Y E E
F T Y T H R Q B U T T E R Y F
U Y G F E C A K E Q U A I H A
Additional Activity
Assessment
1.Rules in garnishing pastry products
1.Garnish should be edible.
2.Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty - never
overworked or overdone.
3.A few small groups of garnish are often more attractive than continuous decorative scheme.
4.Color should be harmonized—never clash. Contracting colors usually produce an artistic
picture an artificial coloring should be minimized.
5.Garnishes which are highly seasoned are not good in taste.
6.Garnishes need not to be expensive.
7.The setting must be viewed as a whole.
A. B. Rules in garnishing pastry products
1.Garnish should be edible.
2.Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty - never
overworked or overdone.
3.A few small groups of garnish are often more attractive than continuous decorative scheme.
4.Color should be harmonized—never clash. Contracting colors usually produce an artistic
picture an artificial coloring should be minimized.
5.Garnishes which are highly seasoned are not good in taste.
6.Garnishes need not to be expensive.
7.The setting must be viewed as a whole.
B. Sample of pastry presentations
1.Peach cream pie
2.Fresh fruit tart
3.Tartlet
Sample of pastry presentations
1.Peach cream pie
2.Fresh fruit tart
3.Tartlet