TVL – BPP 11

Quarter 2
Module 1
Different Culinary Terms used
in Pastry Production

Writer: Gerrylyn F. Mazo

Reviewers: Ma. Gina C. Bunda and
Katherine J. Guevarra
 EXPECTATIONS

At the end of this module, the learners shall be able to:

1. discuss the different baking terms;
2. identify the different baking terms; and
3. evaluate if they learned the different baking terms.

PRETEST

Directions. Choose the correct answer. Letters only.

___1. It is the outer part of a loaf bread or pastry.
a. Pipe out c. Pastry creams
b. Crust d. Dust
___2. An Italian meringue used as cake icing.

a. Boiled Icing c. Crust

b. Pastry cream d. Dust
___3. To sprinkle the surface with flour to avoid mixture to stick on it.
a. Crust c. Dust
b. Pipe out d. Boiled Icing
___4. It is a thick sauce containing eggs and starch.
a. Dust c. Boiled Icing
b. Crust d. Pastry cream
___5. To press the mixture out of the piping bag.
a. Pastry cream c. Pipe out
b. Boiled Icing d. Dust
 RECAP
As we go on with the next topic in baking, last quarter we discuss the different
kinds of packaging that are essential used in baked products. Now, let’s have a
short review and let’s find out how much you remember on our last topic.
Can you enumerate at least 5 different packaging materials used in baked
products? (You may write your answers in a sheet of paper.)
1.___________________________________
2.___________________________________
3.___________________________________
4.___________________________________
5.___________________________________

LESSON

This lesson focuses on the essential knowledge in Baking Terminologies. As you

wish to pursue baking as a career, you should familiarize yourself with the
common baking terminologies that come across in the process.

Baking Terminologies

Boiled Icing – Italian meringue used as cake

icing.
https://everydaydishes.com/simple-food-recipes/fluffy-boiled-icing-
video/

Crimp – is to pinch together the edge of a pie crust with the fingers or fork tines.

https://www.youtube.com/watch?v=sJRY1vdCMkQ
 Choux Pastry- light pastry dough for making
profiteroles, croquembouche and eclairs.

https://www.macaronsandmore.com/recipes/choux-buns

Crust – the outer part of a loaf bread or pastry.

https://www.fifteenspatulas.com/taming-the-unruly-pie-crust/

Chiffon Cake – a light cake made using the chiffon

method.

https://www.justonecookbook.com/chocolate-chiffon-cake/

Dust – to sprinkle the surface with flour to avoid

mixture to stick on it.
https://www.stocksy.com/1064795/dusting-cakes-with-icing-sugar

Dissolve – to mix a dry substance with liquid until it

is liquefied.

https://www.simplyrecipes.com/recipes/caramel_sauce/
Foaming– continuously beat egg white to
incorporate air until it becomes light and fluffy.
https://en.wikipedia.org/wiki/Meringue

Fondant – type of icing made of boiled sugar syrup

that is agitated so that it would crystallize into a
mass of extremely small white crystals.
https://www.thespruceeats.com/what-is-fondant-icing-995682

Ganache – rich cream made of chocolate and heavy

cream.
https://sugarspunrun.com/chocolate-ganache-recipe/

Glaze- shiny coating such as syrup, applied to a

food; to make a food shiny or glossy by coating it
with a glaze or by browning it under a broiled or in a
hot oven.
http://www.the350degreeoven.com/2012/05/pastries-pies/homemade-
glazed-donuts-krispy-kreme-doughnut-copycat-recipe/

Grease- brush pan with shortening.

https://www.ifyougiveablondeakitchen.com/grease-cake-pan-release/

Marzipan- a paste or confection, icing or filling

made of meringue and gelatine or another
stabilizer.
http://www.umgasmagazine.com/mhenry-swedish-baked-goods-
andersonville/vanilla-cream-marzipan-cake-2/
Mise en place- a French term that means “put in
place”. It includes assembling all the necessary
ingredients, tools needed to perform the task.

https://www.webstaurantstore.com/blog/2886/what-is-mise-en-
place.html

Pack compactly- to fill cup with brown sugar or

shortening by pressing it with back of the spoon.

https://www.completelydelicious.com/always-pack-brown-sugar/

Pastry cream- a thick sauce containing eggs

and starch.

https://www.foodnetwork.com/recipes/food-network-kitchen/pastry-
cream-8312917

Petit four – small confectionery or savoury

appetizer means “small oven” in French.

https://www.mycakeschool.com/tag/petit-fours/

Pipe out- to press the mixture out of the piping

bag.

https://www.pinterest.ph/pin/377246906279139265/

.
Pre-heat to heat the oven to a desired
temperature before putting in the food to bake or
roast typically with a circular base.
https://www.mashed.com/119095/youve-using-oven-wrong/
 Sponge Cake- type of cake made by
whipping eggs and sugar to foam, then
folding in flour.

https://bakerbettie.com/how-to-make-chiffon-cake/

Tortes- German for various types of

cakes, usually layer cakes.

https://www.tasteofhome.com/recipes/fudgy-peppermint-
stick-torte/

ACTIVITIES

Activity #1
Directions. Identify what is being ask. Write the correct baking terminology.
__________1. A type of cake made by whipping eggs and sugar to a foam, then
folding in flour.
__________2. A German for various types of cakes, usually layer cakes.
__________3. To heat the oven to a desired temperature before putting in the food to
bake or roast typically with a circular base.
__________4. A small confectionery or savoury appetizer means “small oven” in
French.
__________5. To fill cup with brown sugar or shortening by pressing it with back of
the spoon.

Activity #2
Directions. Take a look at the picture and name the different baking terms used for
it.

Baking Terms
1.
 2.

3.

4.

5.

6.

7.

8.

9.

10

WRAP-UP

Let’s find out how you get through with today’s lesson by completing the
statement below.
I have learned that ________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
 VALUING

What is the significance of this topic in your subject?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

POST TEST

Directions. Match Column A with Column be. Letters only.

Column A Column B

___1. Light pastry dough for making A. Foaming

profiteroles, croquembouche and eclairs.
___2. A light cake made using the Chiffon method. B. Dust
___3. To sprinkle the surface with flour to avoid C. Dissolve
mixture to stick on it.
____4. Foaming– continuously beat egg white to D. Chiffon Cake
incorporate air until it becomes light and fluffy.
____5. Dissolve – to mix a dry substance with liquid E. Choux Pastry
until it is liquefied.
 KEY TO CORRECTION

10. Fondant 5. Boiled icing

9. Ganache 4. Grease
8. Glaze 3. Mise-en-place
7. Marzipan 2. Petit fours
6. Crimp 1. Pipe-Out
Activity #2

5. Pack compactly
4. Petit fours
3. Pre-heat
2. Tortes
1. Sponge cake
Activity#1

C 5. 5. C
A 4. 4. D
B 3. 3. C
D 2. 2. A
E 1. 1. B
POSTTEST PRETEST

References
Department of education- Bureau of Learning Resources. Bread and Pastry
Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016. DepEd-
BLR Ground floor Bonifacio Bldg., DepEd Complex, Meralco Avenue, Pasig City,
Philippines

Technical Education and Skills Development Authority (TESDA)online program.

Bread and Pastry Production NC II: Preparing Cakes. TESDA East Service Road,
South Superhighway, Taguig City, Philippines. retrieved from https://www.e-
tesda.gov.ph/course/

https://www.macaronsandmore.com/recipes/choux-buns
https://everydaydishes.com/simple-food-recipes/fluffy-boiled-icing-video/
https://www.youtube.com/watch?v=sJRY1vdCMkQ