SENIOR HIGH SCHOOL

BREAD AND
PASTRY
PRODUCTION

DO_Q1_BPP_GRADE11/12_MODULE2 i
RESOURCE TITLE: BREAD AND PASTRY PRODUCTION
Alternative Delivery Mode
Quarter 1 – Module 2
First Edition, 2020

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Published by the Department of Education

Development Team of the Module

Writers: RENADEL F. APID- PANUNCIO

Reviewers: SHIRBENLY Y. GARCIA, MAM JEN, REMEDIOS L. SANTOS
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Language Editor
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Office Address: Pio Valenzuela St., Marulas, Valenzuela City

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E-mail Address: sdovalenzuela@deped.gov.

ii
 This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an
active learner.

This module is focused on Core Competency – Prepare and Produce Pastry

Products with content standard and performance standard requirement.

CONTENT STANDARD The learner demonstrates

understanding of the
basic concept and underlying theories
in
preparing and producing pastry
products
PERFORMANCE STANDARD The learners demonstrate competencies
in
preparing and producing pastry
products
Learning Outcomes LO 1. Prepare Pastry Products

DIRECTIONS: Read the statements carefully. Match Column A with Column. Write
the letter of the correct answer on the space provided before each number.

COLUMN A COLUMN B
_____1. It consists of milk, sugar, eggs, and flavorings. A. Custard

B. Flavored Syrup
_____2. It is also be flavored liquid by boiling them
with lemon or orange rind. C. Jams and Jellies

D. Meringue

_____3. Used as a filling alone or in combination

with other fillings such as butter cream. E. Pastry Cream

F. Simple Sugar Syrup

____4. It is used as pastry fillings for cream

pies and as pudding.

____5. Pure white fluffy beaten egg whites.

1
 Lesson
Prepare Pastry Products
1

The term pastry primarily refers to either savory or sweet products wrapped
in some form of pastry dough. There are many forms of pastry dough such as
(enumerate the types of pastry dough- pastry dough and rich dough) The basic
ingredients of pastry dough are flour, sugar, milk, shortening, baking powder and
eggs. When these ingredients are combined to form a dough that is flakier or
crumblier than bread dough. The high fat content in pastry dough, and how the fat
covers the flour used is what leads to a flaky pastry. Presentation is also more highly
valued in pastries, therefore there is typically more time spent on making this
product. This leads to a more expensive product.

A. DIRECTIONS: Convert the following measurements. Write your answer on

the space provided.

1. 8 ounces = ________ pound

2. 1 pint = ________ cup
3. 1 gallon = ________ quartz

4. 12 ounces = ________ pound

5. 1 quart = ________ pints

B. DIRECTIONS: Read the following statements. Choose the correct word inside
the box and write your answer on the space provided before each number.

Beating Rolling Kneading

Creaming Whisking Laminating
_______________1. It is an electric mixer is often used to beat the ingredients
together.

_______________2. It is to flatten dough out into a sheet in preparation to various

forms of shaping.

_______________3. It is working with the dough using the heel of hands,

accompanied by pressing, stretching, and folding to develop its
gluten.

_______________4. It is a process which fat is repeatedly folded into the dough.

_______________5. It is a process which are fat, and sugar are beaten together
until light airy texture.

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 MEASURING, SELECTING, WEIGHING AND SUBSTITUTION OF INGREDIENTS

Exact measurement is one of the key factors that give success in baking.
Putting on the inaccurate quantity of flour or sugar will surely affect the quality of
pastry products. Measuring in baking is an exact science. It is the key to get the right
consistency and taste of ingredients that are measured.
SUBSTITUTION OF BAKING INGREDIENTS

INGREDIENT AMOUNT SUBSTITUTION

Baking Powder, double- 1 teaspoon ¼ teaspoon baking soda plus
acting 5/8 teaspoon cream of tartar
Butter 1 cup 1 cup margarine (regular)
1 cup vegetable shortening
(for baking)
An equal amount of oil can be
substituted for a similar
portion of melted butter if the
recipe specifies using melted
butter.
Buttermilk 1 cup 1 tablespoon lemon juice or
vinegar plus enough regular
milk to make 1 cup (allow to
stand 5 minutes)
Chocolate, unsweetened 1 ounce 3 tablespoons cocoa plus 1
tablespoon butter or regular
margarine or vegetable oil
Cornstarch (for 1 tablespoon 2 tablespoons flour
thickening)
Cream of tartar ½ teaspoon ½ teaspoon of white vinegar
or lemon juice
Cream, Sour1 cup (225 Cream, Sour1 cup Cream, Sour1 cup (225
grams) (8 ounces) (240 (225 grams) (8 ounces) grams) (8 ounces) (240 ml)1
ml)1 cup (240 ml) (225 (240 ml)1 cup (240 ml) cup (240 ml) (225 grams)
grams) plain yogurt (225 grams) plain plain yogurt
yogurt
Egg 1 whole egg • ¼ cup egg substitute;
check label for specific
directions
• Reconstituted
powdered eggs; follow
package directions
• 2 tablespoons
mayonnaise (suitable
for use in cake batter)

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 ½ teaspoon baking powder
plus 1 tablespoon vinegar
plus 1 tablespoon liquid (for
baking use only)
Extract, pure vanilla 1 teaspoon1/2 of 1 teaspoon1/2 of vanilla
vanilla bean bean
Fats, Lard 1/2 cup (120 ml) (113 grams)1/2 cup
(113 grams) (120 ml) solid
vegetable shortening
Flour,All Purpose 1 cup (240 ml) (130 grams)1 cup
(110 grams) (240 ml) plus
2 tablespoons (20
grams) sifted cake flour
MILK, Buttermilk (sour 1 cup (240 ml) 1 tablespoon lemon juice or
milk) vinegar (white or cider) plus
enough milk to make 1 cup
(240 ml) (let stand 5-10
minutes)

1 cup (240 ml) plain or low fat

yogurt

1 cup (240 ml) sour cream

1 cup (240 ml) water plus 1/4

cup buttermilk powder

1 cup (240 ml) milk plus 1

1/2 - 1 3/4 teaspoons cream
of tartar
MILK, Sweetened 14 ounce can (396 1 cup (240 ml) instant nonfat
Condensed grams) dry milk plus 2/3 cup (135
grams) (160 ml) granulated
white sugar plus 1/2 cup
(120 ml) boiling water plus 3
tablespoons (35 grams)
melted unsalted butter
(process in blender or food
processor until smooth)
MILK, Evaporated Whole 1 cup (240 ml) 1 cup (240 ml) half & half
(10-12% butterfat)
1 cup (240 ml) light or table
cream (20% butterfat)

1 cup (240 ml) light (30%

Yeast, active dry
Yogurt, plain (not low fat)
butterfat) or heavy whipping
cream (35% butterfat)
1 envelope (1/4 ounce) 1 scant (7 grams) tablespoon
(7 grams) active dry yeast
1 cup (240 ml) (225 1 cup (225 grams) (240 ml)
grams) sour cream
1 cup (240 ml) buttermilk

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 1 cup (225 grams) (240 ml)
crème fraiche
1 cup (240ml) heavy
whipping cream (35%
butterfat) plus 1 tablespoon
freshly squeezed lemon.

Equivalent Measures
Standard Measure Equivalent Measure
1 tablespoon 3 teaspoons; ½ fluid ounce
1 fluid ounce 2 tablespoons
1 cup 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

Ounce and Pound Measures

Standard Measure Equivalent Measure
4 ounces ¼ pound
8 ounces ½ pound
12 ounces ¾ pound
16 ounces 1 pound

Weight Conversions for Common Baking Ingredients Baking is an exact

science and measuring ingredients by weight is far more accurate than measuring
by volume. The following chart shows the conversion for common baking
ingredients, per one cup measure.

Dry Ingredients
Ingredient Ounces (oz) per cup
Flour, all-purposes, sifted 4 oz Flour, bread, sifted = 4¼ oz
bread, sifted 4¼ oz
Flour, cake, sifted 3½ oz
Cocoa Powder, lightly spooned 3 oz
Dry milk powder 4¾ oz
Sugar, granulated 7 oz

Liquids and Dairy

Ingredient Ounces (oz) per cup
Milk 8 oz
Buttermilk 8 oz
Heavy cream 8 oz
Sour cream 8 oz
Sweetened condensed milk 10½ oz

Butter and Fats

Ingredient Ounces (oz) per cup
Butter, 1 tablespoon ½ oz
Shortening 6¾ oz

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 Olive oil, canola oil, vegetable oil 7½ oz

Eggs, Raw, Large, Shelled

Ingredient Measurement Ounces (oz)
1 large whole egg 1¾ oz
1 large yolk 1 tablespoon 2/3 oz
http://www.joybaking.com/ingredientssubstitution.html

PIES AND PASTRIES

Like cakes, pies, and pastries are enjoyable to eat especially when they are well
baked. A well-prepared pastry may be determined by the quality of its pie crust. It
is a delicate baked product which consists of crust and filling. It contains high
percentage of fat, which contributes to a flaky and crumbly texture.

KINDS OF PASTRY

1. Cream puffs – is a type of light (choux) paste that is filled by a sweetened cream
filling and often topped with chocolate or it is filled with whipped cream.

2. Puff pastry- it is light, flaky, rich pastry made by rolling dough with butter and

folding it to form layers and it is used for tart, napoleon.

3. Danish pastry – it is a pastry made of sweetened yeast dough with toppings such

as fruits, nuts, or cheese

4. French Pastries- it is a rich pastry, filled with custard or fruit.

5. Pie and tart – it is pastry consisting of two components: relatively thin pastry ‘’pie

dough’’, when baked from a crust that holds the filling ‘’pastry shells’’.

6. Croissants – it is a flaky rich 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 deal of work.

PASTRY INGREDIENTS

1. All-purpose flour – the gluten content of this flour provides framework or

substance of baked pastries.

2. Lard and vegetable shortening – are frequently used to make pastry. Butter and

margarine produce a less tender crust.

3. Water – it is an important ingredient that provides moistures needed to develop

gluten.

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4. Salt – contributes to tastes and flavors, and nothing to do on flakiness or

tenderness.

MIXING TECHNIQUES APPLIED FOR PIES AND PASTRIES

Beating –an electric mixer that is often used to beat the ingredients together by
incorporating air into the mixture through mechanical agitation as in beating eggs.

Blending- is a process of mixing all the ingredients carefully.

Cutting in – is cutting fat into smaller pieces using cutters to distribute fat in the
flour until it resembles into a coarse meal.

Creaming – is a process in which fat and sugar are beaten together until light airy

texture.
Kneading – is used as a term in making a dough or in the first stage of making puff

pastry.

Laminating – is a process in which fat is repeatedly folded into the dough.

Rolling – is to flatten dough into a sheet in preparation to various forms of shaping.

Rubbing- is the process of mixing fats (butter, lard, margarine) and flour using your

fingertips.
Stirring - a circular motion of mixing all ingredients using a spoon.

Whisking – is a process of incorporating air into food such as whipping cream and

egg whites through vigorous mixing, usually with an electric mixer or whisk. It is also
known as the whipping method and usually used for meringue, and for chiffon
products.

TOOLS AND EQUIPMENT IN PASTRY PRODUCTION

1. Pastry Bags- it is a triangular bag made of plastic, fiber cloth or silicon that is
used
to hold the icing mixture.

2. Pastry Blender - it cuts fat into pieces to be able to coat it with flour in pie making.

3. Pastry Brush - it is used for greasing pans, washes, and glazing the pastry.
4. Pastry Wheel - it has a very sharp, round, nickel-plated blade attached to a handle,

and the wheel rotates as it is pushed over rolled dough, making long,

smooth continuous cuts.

5. Parchment Paper – it is grease-resistant, non-stick, heatproof, quick-release

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coated paper. It is used as lining baking pans and making piping cones for

decor work. The paper can be reused until it becomes dark and brittle.
6. Pastry Tips – they are plastic or metal tubes attached at the tip of the pastry bag

to achieve the desired design when piping out icing.

7.Rolling Pin - it flattens the dough. It is made from wood, metal, marble, or synthetic
materials.

9. Wire Cooling Racks - these racks can also be used for glazing and confectionery

works.
10. Oven- it is a chamber or compartment used for baking pastry. It can be manually

operated using gas or digitalized electric ovens.

BAKING TEMPERATURES FOR PIES AND PASTRIES

Not all ovens are of the same kind and type. Check on the quality of oven to be

used to ensure its capacity to produce quality pastry products. Heat should be evenly
distributed throughout the compartment. Use the table below as your temperature
guide in baking pies and pastries.

Types of Product Oven Temperature Baking Time

One crust pie (custard 400°F to 425°F 30 to 40 minutes
type, unbaked shell)
Two crust pie with 400°F to 425°F 45 to 55 minutes
uncooked filling
Two crust pie with cooked 425°F to 450°F 30 to 45 minutes
filling
Meringue on cooked filling 350°F to 425°F 12 to 15 minutes
in prebaked shell
Shell only 450°F 10 to 12 minutes

A. DIRECTIONS: Read the statements carefully. Write your answer on the space
provided before each number.

_____1. What type of pastry is made of sweetened yeast dough with toppings such as

fruit, nuts, or cheese?

A. Cream puffs B. Danish pastry C. French Pastry D. Puff Pastry

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_____2. What type of pastry is light and flaky made by rolling dough with butter and

folding it to form layers?

A. Cream puffs B. Danish pastry C. French Pastry D. Puff Pastry

____3. What type of pastry is filled with custard or fruit?

A. Cream puffs B. Danish pastry C. French Pastry D. Puff Pastry

____4. Which pastry is consisting of two components: the first, relatively thin pastry

dough, when baked forms a crust that holds the second, the filling?

A. Cream Puff B. Danish pastry C. Pie and tart D. Puff Pastry

____5. Which pastry is simple yeast-raised dough and puff pastry?

A. Cream Puff B. Danish pastry C. Pie and tart D. Puff Pastry

____6. Which mixing tool is NOT used to whip egg whites to form foam to make
meringue?

A. Mixing bowl B. Rotary Egg Beater C. Hand Mixer D. Whisk

____7. Which mixing tool is not a heat conductor as much as metal spoons?
A. Electric Mixer B. rubber spatula C. Whisk D. Wooden Spoon

____8. Which tool is used for adding air to flour and to remove lamps in dry
ingredients?
A. Rubber spatula B. Flour Sifter C. Whisk D. Wooden Spoon

____9. Which of the following is BEST for mixing, folding, beating, and whipping food

ingredients?
A. Electric Mixer B. Flour Sifter C. Whisk D. Wooden Spoon

____10. Which tool is used to shred or slice vegetables, fruits, and cheese?

A. Slicers B. French Knives C. Grater and Shredder D. Kitchen Shears

B. DIRECTIONS: Complete the table by filling in the required Oven Temperature for
different types of baked products.

Types of baked products Oven Temperature

1. dinner roll
2. cupcake
3. Muffins
4. biscuits
5. donuts

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DIRECTIONS: Classify the following tools according to their use. Choose your
answer from the choices below. Write the letter that corresponds to
your answer.

A. cutting tool C. miscellaneous tool

B. decorating tool D. mixing tool

1. rubber scraper 6. pastry tip

2. wooden spoon 7. whisk

3. bread knife 8. pastry blender

4. grater and shredder 9. pastry wheel

5. spatula 10. flour sifter

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an
active learner.

This module is focused on Core Competency – Prepare and Produce Pastry

Products with content standard and performance standard requirement.

CONTENT STANDARD The learner demonstrates

understanding of the

basic concept and underlying theories

in

preparing and producing pastry

products

PERFORMANCE STANDARD The learners demonstrate competencies

in
preparing and producing pastry
products

Learning Outcomes LO 2. Decorate and Present Pastry

Products

10
DIRECTIONS: Arrange the following steps in making Boiled Icing. Use letters for
your answers and write in your baking journal.

____ 1. Combine sugar, water, and syrup.

____ 2. Fill and frost a layer cake using boiled icing.

____ 3. Beat the egg whites and cream of tartar until stiff.

____ 4. Continue beating until mixture becomes stiff and fluffy.

____ 5. Gradually pour the hot syrup to beat the egg whites until stiff.

____ 6. Bring to boil over low fire until it forms into a threadlike consistency.

Lesson Decorate and Present Pastry

2 Products

You already know how to prepare a variety of pastry products. Decorating

and presenting pastry products add extra eye appeal, and it is important to know
how to prepare a variety of it and know how to apply in an appropriate pastry
variety. The variety of frosting or icing, fillings and glazing used in pastry according
to its type.

A. DIRECTIONS: Enumerate the following concepts about decorating and presenting

pastry products:
• 1-7 Rules for garnishing pastry products (7)

• 8-10 Sample of pastry presentations (3)

B. DIRECTIONS: Read the statement carefully and identify what is being asked.
Write the correct word that describe the statement.

_____________1. It refers to the uniformity in grains and texture.

_____________2. It is the amount of moisture present in pastry products which

contribute in the moistness and softness of pastries.
_____________3. It refers to the form and shape of pastry products after baking.

_____________4. It stimulates the sense of sight and enhance appetite.

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 VARIETY OF FROSTING OR ICING, FILLINGS AND GLAZING USED IN
PASTRIES
Coat of glaze is the easiest way to decorate an ordinary pastry. Just mix
confectioner’s sugar with a liquid such as milk or lemon, adjusting the proportions
until you reach the desired thickness. We can add a bit of citrus zest, liqueur, and
vanilla extract or another flavoring agent. Other glazes feature extra richness from
butter, heavy cream, chocolate, or caramel. All the options should be used
immediately after they are made and then given a few minutes to set before serving.
VARIETY OF FROSTING OR ICING.

FILLINGS AND GLAZES USED IN PASTRIES

Basic Milk Glaze Whisk together 2 cups confectioner’s sugar and ¼ cup
milk until smooth, adding more milk if needed to reach
the desired consistency. This makes about ¾ cup.
Boiled Icing Procedures:
1. Combine sugar, water, and syrup.
Ingredients: 2. Bring to boil over low fire until it forms into
2 cups sugar ⅓ cup threadlike
water ¼ tsp cream of consistency.
tartar 1 tbsp. corn 3. On a separate bowl, beat egg whites and cream of
syrup 2 egg whites tartar
until stiff.
4. Gradually pour hot syrup to beaten egg whites.
5. Continue beating until mixture becomes stiff and
fluffy.
6. Fill and frost a layer cake using boiled icing.
Brown Sugar Glaze Heat 6 tbsp. unsalted butter and ½ cup packed light
brown sugar in a saucepan over medium and stirring
continuously until sugar has dissolved. Add 2 tbsp. of
heavy cream, 1 tsp. vanilla extract, and ½ tsp. salt and
bring to a boil. Remove from heat, then let cool until
thickened. This makes about 1 cup.
Chocolate Glaze Place 3 ounces chopped bittersweet chocolate in a
heatproof bowl. Bring ½ cup heavy cream to a simmer
in
a small saucepan, pour over chocolate. Let stand for 2
minutes. Add 2 tbsp. unsalted butter and mix until
What is It?
15
smooth. Let stand and stirring occasionally until
slightly
thickened. This makes about 1 cup.
Lemon Glaze Whisk together 2 cups confectioner’s sugar with 2 tsp.
finely grated lemon zest and ¼ cup lemon juice until
smooth. This makes about 1 cup.

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 DIFFERENT KINDS OF FILLINGS FOR PIES AND PASTRIES

Fillings Process Uses Storage

Jams and It is made from fruits Used as a filling Refrigerate after
Jellies and sugar and stir alone or in opening to prolong
continuously to combination with the shelf life.
soften. Heat with other fillings such
small amount of as butter cream.
liquid until the
desired consistency
is achieved. Strain to
remove the seeds.
Meringue It is made from Used for coating It does not need
beating egg whites and pipping pies. refrigeration.
with sugar. Becomes sticky
when refrigerated.
Simple Sugar It is made from sugar and water, and Remaining syrup
Syrup and water, and then then cooked. It should be kept in
cooked. It can be can be flavored to the refrigerator.
flavored to complement the
complement the pastry. Used in
pastry. presenting cream
puff and éclair and
enhances the
taste, freshness
and moist.
Whipped It is made of chilled Used as a filling, Remaining whipped
Cream whipped cream with frosting, and cream should be
35% fat content pipping to form kept in the
beaten with syrup to soft decoration. refrigerator.
enhance flavor and
stabilize for longer
life with gelatin.

ACCOMPANIMENTS, GARNISHES AND DECORATIONS FOR PASTRIES

Custards It consists of milk, sugar, eggs, and

flavorings. Used as pie fillings and as a
dessert by itself. Whole eggs are used for
greater thickening power.

Nut Garnish Nuts in every shape and size.

Nuts are the typical choice for garnishing.

Pastry Cream It is used as pastry fillings for

cream pies and as pudding. Contains starch
thickeners as well as eggs, resulting in a
much thicker and more stable product.

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 Syrup Syrups may also be flavored by boiling
them with lemon or orange rind. Flavored
simple syrup is used to moisten some
pastries. Flavorings maybe extracts like
vanilla, liquors like rum. Add flavorings after
the syrup has cold, because flavor maybe lost
if they are added to hot syrup.

RULES FOR GARNISHING PASTRY PRODUCTS

1. Garnishes 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 garnishes are often more attractive than continuous
decorative scheme.

4. Colors should be harmonized – never clash. Contracting colors usually produce

an artistic picture. Artificial coloring should be kept to the minimum.

5. Garnishes which are highly seasoned are not good in taste.

6. Garnishes need not be expensive.

7. The setting must be viewed.

SAMPLE OF PASTRY PRESENTATION

Butterflies and Bow Tie Pastrie Peach Cream Pie

Cream Puff and Eclairs Fresh Fruit Tart Tartlet

STANDARDS AND PRINCIPLES TO BE FOLLOW IN DECORATING AND

FINISHING PASTRY PRODUCTS
Appearance - is about form and shape of pastry products after baking. It is
important that each piece/slice has the same size, shape, and form.

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Consistency - the uniformity in grains and texture. It is how it feels in the mouth
when eating.
Color of the Product - a color stimulates sense of sight and enhanced once appetite.
It is essential that the presentation and plating must be eye-catching.
Moisture Content - amount of moisture present in pastry products which
contribute to the moistness and softness of pastries. Moistness also enhances
flavor and palatability.

Enumerate what is asked for in the following:

A. Rules for garnishing pastry products (7)

B. Sample of pastry presentations (3)

DIRECTIONS: Let us look back in Lesson 1-Preparing pastry products. Read and
complete what is being asked in the statement and write your
answer in the baking journal.

Identify and briefly explain Enumerate the kind of

mixing techniques applied for pastries
pies and pastries

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an
active learner.

This module is focused on Core Competency – Prepare and Produce Pastry

Products with content standard and performance standard requirement.

CONTENT STANDARD The learner demonstrates

understanding of the basic concept and
underlying theories in preparing and
producing pastry products

PERFORMANCE STANDARD The learners demonstrate competencies

in preparing and producing pastry
products

Learning Outcomes LO 3. Store Pastry Products

15
DIRECTIONS: Fill in the blanks to complete the statement below.
1. ____________ are extremely useful as they can be made either soft or hard forms,

as sheets or containers, and with different thickness, light resistance, and

flexibility.
2. ____________ helps prolong its shelf life by preventing mechanical damage. It also

helps in the retention of the nutritive value of pastry products.

3. Unbaked pies will last about four months in the ___________, while baked berry
pies can be frozen for six to eight months.

4. As many pastry products contains __________ and

5. __________, they present a potential health hazard if not stored properly.

Lesson Store Pastry Products

3
Storing pastry products is one of the most important undertakings after
preparation wherein they are to be kept properly to avoid spoilage. The earliest
written recipes come from the 1700s, as well as Antonin Carême, the first widely
known pastry chef.

DIRECTIONS: Read and answer the following questions below. Briefly explain your
answer.
1. What is importance of proper storing?
2. What are the 5 functions of packaging?
3. What are the examples of packaging materials?

HOW TO STORE PASTRY PRODUCTS

Storing pastry products is one of the most important undertakings to avoid spoilage
after preparation wherein they are to be kept properly.

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 STORE PASTRY PRODUCTS

The table below indicates the proper way of storing pastries and where to store them:

Pastry Products How to store Where to store

Cream Puff and Eclair Covered or boxed Cool place or refrigerator
to prevent mold growth.
Custard tart, nut with Covered or boxed Must be refrigerated.
custard base Generally, do not freeze
well after baking.
Egg Pies Covered or boxed Must be refrigerated.
Generally, do not freeze
well after baking.
Fruits pie Covered or boxed Must be refrigerated.
Generally, do not freeze
well after baking.
Pies Covered or boxed Cool place or refrigerator
to prevent mold growth.

STORING PASTRY PRODUCTS

As many pastry products contain egg and dairy products, they present a potential

health hazard if not stored properly. Remember, proper storage means that pastries
must be covered with plastic or placed in a box before storing.

Equipment for Storing Pastries

1. chiller
2. freezer

3. refrigerator

TIPS IN STORING PASTRY PRODUCTS

Unbaked pies will last about four months in the freezer, while baked berry pies can
be frozen for six to eight months. Pastries are best consumed while fresh, but most
keep longer when refrigerated, and some can even be frozen. Pastry dough may be
frozen up to six months.
PACKAGING BAKERY PRODUCTS

It requires the ability to correct packaging materials. This lesson describes the
skills and knowledge required to package and label pastry products for storage and

transportation. The main objective of packaging is to keep pastry products in good

condition until it is sold and consumed. Correct packaging is essential to achieve

these objectives.

Packaging - it plays a significant role especially when dealing with pastry

products. Packaging helps prolong its shelf life by preventing mechanical damage. It
also helps in the retention of the nutritive value of pastry products. Refers to any

17
material used to cover, contain, protect, handle, preserve, identify, describe,
promote, and market goods by a producer to the consumer. Several factors are taken
into consideration when designing an appropriate packaging for goods, such as the
size, shape, durability, space, and cost.

Major Functions of Packaging

1. Protect from foreign body infestation.

2. Legal compliance for values and ingredients for consumers

3. Advertisement
4. Protect from mechanical damage in transit and loading and unloading

5. Protect from loss of moisture and any foreign odor contaminations.

PACKAGING MATERIALS FOR STORING PASTRIES

1. Aluminum foil

2. Paper/boxes
3. Plastic container - Plastics are extremely useful as they can be made
either soft or hard forms, as sheets or containers, and with different
thickness, light resistance, and flexibility.
4. Plastic/cellophane – Transparent or colored plastic is usually used for
packaging tarts, pies, and other types of pastries.

SAMPLE OF PASTRY PRODUCTS PACKAGING

Box Packaging for Pie Box Packaging for Mini Paper Packaging
Pie

DIRECTIONS: Read and complete the statement below of what you have learned
and the best lesson you learned. Write your answers in the blanks
or you may use another sheet of paper.

In this topic I have learned

__________________________________________________________________________________
__________________________________________________________________________________

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Best lesson you learned

1.
2.

3.

4.
5.

PREPARING AND BAKING PIES AND PASTRIES

Pastries are one of the most popular dessert and snack foods. Many seasonal fruits
go well with a pie crust. Many of our wide range of desserts can fill in a pastry shell
buko, banana, mango, pineapple, and egg pies are among the favorites. Would you
like to bake your own pie? Test yourself if you can make a good pie crust. Study
carefully the ingredients and procedure in preparing and baking pastries and pies.

Job Sheet Egg Pie

Sheet1.3

Ingredients Tools and Equipment

Measuring spoons
Crust Measuring cups
1 ½ cups All-purpose flour Strainer
½ cup Butter or shortening
Mixing bowl
6-8 Tbsp cold water
Spatula
Filling Dough cutter
3 Eggs Pastry brush
250 grams Skimmed milk Wire whisk
¾ cup Sugar Oven
2 ½ cup Water
1 Tbsp All-purpose flour Note: you can use your pan if you
½ tsp Vanilla don’t have an available oven at
home

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 Procedure
Crust
1. Cut in fat and flour using pastry blender until ingredients resemble a coarse meal.
2. Gradually add cold water. Start forming the dough into balls. A few drops of water
may be added if dough will not hold together. Do not knead.
3. Sprinkle flour lightly on board and rolling pin. Place the dough on the board and
shape into ball with your hands.
4. Roll the dough form the center to edges, releasing pressure near the edge to
keep thickness of the dough even. Roll in all directions to maintain perfect circle.
The dough should be an inch layer than the pie plate.
5. Roll dough over the rolling pin then unroll over the pie plate. This will prevent the
dough from breaking when transferring from the board to the pie plate. Fit snugly on
the pan. Prick liberally with tines of a fork. Set aside.
6. Prepare Filling:

Mix all ingredients thoroughly. Pour in the prepared pie pan. Bake at 350º F for 30 – 45
minutes.

Job Sheet Custard Tart

Sheet1.3

Tools and Equipment

Ingredients
Measuring spoons
Crust Measuring cups
1 Cup All-
Strainer
¼ Cup purpose
flour Mixing bowl
1 Tbsp butter Spatula
2-4 Tbsp sugar Dough cutter
1 Tbsp cold Pastry brush
water Wire whisk
Oven
Filling
½ cup evap
¼ cup all- Note: you can use your pan if you don’t have
purpose an available oven at home
cream
2 pcs egg yolks
¼ cup drop sugar
1 tbsp vanilla

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 PROCEDURE

Crust

1. Cut in flour, shortening and sugar until it forms a corn meal.

2. Gradually add cold water and all-purpose cream.
3. Form into dough.
4. Flatten and arrange to individual tart molder. Set aside.

Filling

1. Combine all ingredients for filling.

2. Cook over low fire or in a double boiler until thick.
3. Pour in a prepared tart molder line with crust.
4. Bake at preheated oven for 20-25 minutes.
(One5. activity, fontand
Allow to cool size: 11,infont
pack style:
colored Bookman Old Style)
cellophane.

Job Sheet Cream Puff

Sheet1.3

INGREDIENTS Tools and Equipment

60 ml milk
60 ml water
1/4 cup butter Measuring spoons
1 Tbsp sugar Measuring cups
2-3 pcs eggs Strainer
120 g all- Mixing bowl
purpose Spatula
flour
Filling
Dough cutter
270 ml fresh milk Pastry brush
½ tsp vanilla Wire whisk
1 pc egg Oven
50 g sugar
15 g all- Note: you can use your pan if you
10 g purpose
don’t have an available oven at
1 tsp flour
cornstarc home
h brandy
Ganache
100 grams chocolate
bar
1 Tsp Butter
2-4 Tbsp All
Purpose
Cream

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 PROCEDURE
1. Bring to boil the first four ingredients (milk, water, butter and sugar).
2. Add all-purpose flour.
3. Remove from heat if desired consistency is attained.
4. When paste is already cooled, add the egg one at a time and mix thoroughly.
5. Spoon the paste in the cookie sheet lined with wax paper (Cream puff size and
shape).
6. Bake at 400ºF for 20 min or until paste is puff then lower the temp, to 300ºF
continue baking for 20 min. Or until brown. Set aside.
7. Assemble filling for cream puff
8. Top with powder sugar or with ganache.

Filling
1. Mix and cook over low fire stirring constantly until proper consistency is attained.
Allow to cool.

Ganache
Melt together over low fire.

DIRECTIONS: With your parents/ guardian, assess yourself if you performed the
learning competencies of the lesson. And check the appropriate
column for each competency.

Rubrics for Pies

Performance Checklists 1 2 3 4
Demonstrated the use of mixing tools like mixing bowl,
wooden spoon, pastry blender etc.
Demonstrated proper use of measuring tools.
Board and rolling pin were sprinkled with flour lightly.
Dough was place on the board and shape into ball with
hands.
Dough was rolled out from the center to edges, releasing
pressure near the edge to keep thickness of the dough even.
Dough was rolled in all directions to maintain perfect circle.
Dough was rolled over the rolling pin then unroll over the
pie plate.
Ingredients for fillings were thoroughly mix.
Baked at 350°F for 30 – 45 minutes.
Flattened and placed dough to individual tart molder.
All ingredients for filling were combined.
Filling was cooked over low fire or in a double boiler until
thick.
Cooked filling was poured in a prepared tart molder line
with crust.
Baked at preheated oven for 20-25 minutes.
Allowed to cool and packed in colored cellophane for tart

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Rubrics for Cream Puff

PERFORMANCE CHECKLIST 1 2 3 4
Boiled the first four ingredients (milk, water, butter and
sugar).
Flour was added.
Removed from heat if correct consistency attained.
Egg was added one at a time when paste is already cool.
Eggs were mixed thoroughly.
Paste was spooned in a cookie sheet lined with wax paper.
Baked at 400ºF for 20 min or until paste is puff.
Assembled cream puff filling.
Topped with Ganache.

A. DIRECTIONS: Make a video presentation or a documentation of the step by step

procedures and ingredients needed in doing your job sheet. You
can cut and paste, draw handwritten the pictures of recipes of
any available resources at home.

• 5 types of pastries
• 5 types of pastry fillings

Criteria Score
Complete the number of recipes per classification with procedures and 5
recipes with illustration and arrange in a very attractive manner.
Complete some the number of recipes per classification with procedures 4
and recipes with illustration and arrange in a very attractive manner.
Complete the number of recipes per classification with recipes with 3
illustration and arrange in a very attractive manner.
Complete the number of recipes per classification with procedures and 2
recipes with illustration and arrange.
Improper and incomplete number of recipes per classification with 1
procedures and recipes with illustration and arrange.

NOTE: For additional or suggested projects, you can also make Empanada, Pizza,
and Tart if there are available ingredients at home

B. DIRECTIONS: Make a video presentation or a documentation of the step by step

procedures in creating a packaging for pastries.

Criteria Score
Follow the complete and proper procedure in making packaging for 5
pastries
Follow some proper procedure in making packaging for pastries 4
Missed two procedures in making packaging for pastries 3
Missed three procedures in making packaging for pastries 2
Incomplete and improper procedures in making packaging for pastries 1

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 Manuals and Module: TESDA Training Regulations in Bread and Pastry
Production NCII Bread and Pastry Production Curriculum guide DepEd Bread and
Pastry Production Learning Module Baker’s Jhon Academy Training Videos:
multimedia tool Kit in Bread and Pastry Production
Source: Methods featured in Professional Baking, Sixth Edition by Wayne Gisslen.
© 2013 John Wiley & Sons, Inc.

Webliography:
Basic Custards and Creams. https://books.google.com.ph

www.joybaking.com/ingredientssubstitution.html

https://panlasangpinoy.com/how-to-make-pizza-dough/
https://www.brenmarco.com/bakery-supplies/

https://www.richs.co.za/product/premium-puff-pastry-sheets/

https://bakerpedia.com/processes/pastry/
https://www.pinterest.ph/pin/475903885618340865/

https://www.pinterest.ph/pin/255579347575993969/
https://www.gourmetfoodstore.com/cream-puff-recipe-chocolateglaze-112750
https://www.thespruceeats.com/fast-puff-pastry-recipe-1136111

https://www.yummly.com/recipes/danish-pastry-fillings

https://www.taste.com.au/recipes/collections/sweet-pies-andtarts?page=3
https://cooking-ez.com/four/recipe-french-croissants.php

https://cookinglsl.com/lightened-up-pastry-cream-recipe/

https://www.biggerbolderbaking.com/ice-cream-sauce-chocolateraspberry-
butterscotch/

https://www.pillsbury.com/recipes/spiced-caramelcustards/530fb6e0-cad3-4761-
9af4-d9d159ba86a7
https://garnishandgather.com/little-tart-bakeshop-salted-caramelnut-tart
https://omgchocolatedesserts.com/peaches-and-cream-pie/

http://sweetiescottencandynourmunira.blogspot.com/2013/02/bowti e-
cookies.html

https://www.youtube.com/watch?v=EzA9Sge4YXo

https://www.tasteofhome.com/recipes/berry-tartlets/
https://preppykitchen.com/fruit-tart/

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For inquiries or feedback, please write or call:
Department of Education – SDO Valenzuela
Office Address: Pio Valenzuela Street, Marulas, Valenzuela City
Telefax: (02) 8292-4340
Email Address: sdovalenzuela@deped.gov.ph

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