Bread & Pastry

Production
11
Quarter 1
Module 3
Classifications of Pastry Products

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. identify the classification of pastry products;

2. discuss the classifications of pastry products; and
3. analyze or evaluate if they learned the classifications of pastry products.

PRETEST

Directions: Classify whether: Letters only.

A- if it is Cream and Sauces
B- if it is Bread and fermented goods
C- if it is Cake & biscuits
D- if it is Sweets

___1. Custards
___2. Gateaux
___3. Tasty breads
___4. Butter cream
___5. Pudding

RECAP
As we go on with the next topic in baking, last meeting we discuss the different
types and kinds of pastry products that are essential used in baking. Now, let’s
have a short review. Can we answer the following questions below.
Directions. True or False.

_____1. Pie and tart is a pastries that consist of two components, first relatively
thin pastry (pie) dough, when baked forms a crust (also called pastry shells
that holds the second, the filling.

_____2. Flaky pastry is a rich pastry, filled with custard or fruit.

_____3. Danish Pastry is a pastry made of sweetened yeast dough with toppings
such as fruit, nuts, or cheese.
_____4. Filo pastry is a type of pastry (along with finely shredded kadafi pastry, also
from the Mediterranean) is made in very thin sheets and used as a casing
for numerous delicate savoury and sweet dishes.

_____5. French pastries is used as a crust for savoury pies, sausage rolls, Eclairs
cakes and jam puffs, flaky pastry is best made in cool conditions and must
be chilled during and after making, to prevent the fat content from melting
out under cooking conditions.

LESSON

This lesson focuses on the Classification of Pastry Products . As you wish to pursue
baking as a career, you should familiarize yourself with the different types, kinds
and classifications of pastry products that come across in the process.

Making the right pastry for dishes is as important as the filling itself. Although
most recipes include the name of pastry that is recommended for the dish, it helps
to have an idea of which pastry suits what and how to make it.

CLASSIFICATION OF PASTRY
1. Cream and Sauces
a. Whipped cream

https://www.cookingclassy.com/whipped-cream/
 b. Butter cream

https://charlotteslivelykitchen.com/caramel-buttercream/

c. Pastry cream

https://www.finecooking.com/recipe/pastry-cream
 2. Bread and Fermented Goods
a. Plain Bread

https://favpng.com/png_view/bread-roll-plain-loaf-white-bread-sliced-bread-whole-wheat-bread-png/dLPxLzUn

b. Enriched Bread

https://www.medindia.net/news/sweet-potato-enriched-bread-can-prevent-vitamin-a-deficiency-in-africa-179055-1.htm
 3. Cake and Biscuits
a. Small Cakes

https://www.pinterest.ph/pin/654710864553154593/

b. Large Cakes

http://www.bridesinbloom.com.au/wedding-cakes-large
 c. Gateaux and Tortes

https://en.wikipedia.org/wiki/Black_Forest_gateau

4. Sweets
a. Pudding

https://www.livewellbakeoften.com/grandmas-bread-pudding/
 b. Cream and Custards

https://www.washingtonpost.com/news/voraciously/wp/2019/12/12/we-cant-stop-eating-this-butterscotch-custard-with-
coconut-cream/

c. Ices

https://blog.bottlestore.com/different-types-of-icing-and-their-uses/
 ACTIVITIES

A. Give the classifications of each pictures. Write answers on the space provided.

1._________________ 2.______________

3._________________ 4._______________

5._____________

Activity #2 True or False. Write the word TRUE if it is true, and False if it is false.

_____1. Custards are classified as cake.

_____2. Example of plain bread is tasty bread.

_____3. Whipped cream is considered as biscuits.

_____4. Enriched bread is classified as fermented bread.

_____5. Butter cream is also classified as sauces.

 WRAP-UP

Can you describe the topic that you have analyse today?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

VALUING

Why nowadays baking is considered as therapeutic for everyone?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

POST TEST

Identify if it is A, B, C, or D. (Letters only.)

A- Cream & Sauces

B- Bread and Fermented Goods
C- Cake and Biscuits
D- Sweets

____1. Icings
____2. Large cakes

____3. Enriched bread

____4. Pastry cream

____5. Butter cream
Pretest Post test
1. D 1. D
2. C 2. C
3. B 3. B
4. C 4. A
5. D 5. A
Recap
1. True
2. False
3. True
4. True
5. False
Activity #1 Activity #2
1. Bread & Fermented goods 1. False
2. Cream and Sauces 2. True
3. Cakes and Biscuits 3. False
4. Sweets 4. True
5. Cake & Biscuits 5. True
KEY TO CORRECTION
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://blog.bottlestore.com/different-types-of-icing-and-their-
uses/https://www.washingtonpost.com/news/voraciously/wp/2019/12/12/we-cant-stop-eating-this-butterscotch-
custard-with-coconut-cream/

https://www.livewellbakeoften.com/grandmas-bread-pudding/

https://www.cookingclassy.com/whipped-cream/

https://charlotteslivelykitchen.com/caramel-buttercream/