BREAD AND PASTRY QUARTER 4 WEEK 1

PASTRY_ The term pastry comes from the word “paste” meaning to stick. Pastry is a mixture of flour,
liquid and fat.
2 Fundamental Types of pastry
Yeast- Raised pastry- such as Danish dough and Pie Dough
Puff Pastry-like cream puff
Kinds of Dough in Baking Bread
Lean Dough- The basic ingredients for bread which include Flour, yeast, salts, a little sugar and
shortening make up a lean dough.
Rich Dough- Aside from the basic ingredients for bread, rich dough has butter, nuts fruits, eggs and
condiments. This dough oftens use in rolls, Coffee cakes and sweet bread varieties
Methods of Mixing Dough
Straight Method- this methods combines all ingredients together at one time to make the dough. The
Dough is kneaded and set aside to rise.
Sponge and Dough Method- This method mixes part of liquid , flour and aklkl of the yeast to make soft
mixture which is set aside to rise untl bubbly. Then the remaining ingredients are added and the mixture
is treated as straight dough.
DEFINITION OF TERMS
CRIMP- is to pinch together the edge of piecrust with the fingers or fork tines
CRUST- The outer part of loaf bread and 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

HOW TO MAKE EMPANADA:

EMPANADA- An empanada is a type of baked or fried turnover consisting of pastry and filling,
common in Southern European, Latin American, and the Philippines cultures. The name comes from
the Galician verb empanar, and translates as "enbreaded", that is, wrapped or coated in bread.
CRUST: FILLING:
1 ½ all purpose flour SARDINES or TUINA
¼ oil
½ cup very cold water
½ tbsp salt
1-2 tablespoon sugar
PROCEDURE:
1.Put the ingredients from 1st and 2nd ingredients 1 by 1 in a bowl and mix with clean hands or
spatula.
3. add cold water gradually
4. put salt and sugar
5. Continous mixing until the desired dough will attain.
6.Roll out pastry dough and cut in 6” circles. 
7. Fill with 2-3 Tbsp. of sardines or tuna
8. Dab water around the edge of the circle. 
9. Fold over the pastry, forming half-circle tarts, and pinch closed with a fork. 
10. Put oil in the pan and fry until it golden brown, making sure not to burn. 
SCORING RUBRIC:
PERFORMANCE LEVELS:
4- ADVANCED- Can perform this skill without supervison and with initiative and adaptability to problem
situations
3- PROFICIENT- Can perform 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 skills satisfactorily but requires considerable assistance and / or
supervision
PERFORMANCE CHECKLIST 1 2 3 4
Fat and Flour were put and cut in a clean bowl
Cold water was gradually added
Dough was place in a clean board and shape into the ball with hands
Dough was rolled out from center to edges releasing pressure near the edge
to keep thickness of the dough.
Fillings did nit come out the crust
Fry

WRITTEN PERFORMANCE:
1. Write A JOB SHEET OF EMPANADA in a WHOLE SHEET OF PAPER.
 List all the materials you used
 Write all the ingredients and procedure
 List of expenses and number of empanada AND CONCLUSION