PROJECT CLAID (Contextualized and Localized Activities Intended for Distance Learning)

Name: ____________________________Date: ____________Score:__________

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION– G10
Quarter 2 – Week 1
Competency: Explain the Culinary and Technical Terms Related to
Pastry Products
Lesson: Culinary and Technical Terms Related to Pasty Products

Objective/s:
A. Identify the culinary and technical terms related to pastry products;
B. Compute for the ratio of ingredients required to produce a balanced
formula;
C. Select the appropriate ingredients for your single pie;
D. Perform the accurate measurement of your chosen recipe; and
E. Apply good housekeeping habits.

Concept:
Pies and pastries come in a variety of shapes and sizes, with wide
choices of fillings. As future pastry chefs, selecting good quality
ingredients and accurate measurements will be your topmost
consideration in producing exceptional pastry products.

In this activity sheet, learners will have a deeper knowledge of the

culinary and technical terms related to pastry. They will identify the
ingredients of pastry making and experience the proper way of making
pastry shell. They will also demonstrate the accurate measurement of
each ingredient.

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1
Q:2 Week No.1Competency Code:TLE_HEBP9-12PP-IIa-g-4
Competency:
This study source was downloadedExplain the Culinary
by 100000808173553 and Technical
from CourseHero.com Terms08:58:07
on 11-25-2022 Related
GMTto Pastry Products
-06:00

https://www.coursehero.com/file/118013563/Module-1pdf/
 ACTIVITY NO.1

“FINDING-A-WORD”
Directions: Find the words hidden in the picture. Using all the words, write a
short paragraph about pastry making.

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ACTIVITY NO.2

“BE WISE!”
Below is the list of ingredients for Basic Pie Crust. Study and select the
appropriate measurement of each ingredient to come up with a balanced formula for
a Basic Pie Crust Recipe.

Basic Pie Crust Recipe

Ingredients: Measurement
sifted all-purpose flour 1½ c. 1 c. ½ c.
Salt 1 tsp. ½ tsp. ¼ tsp.
cold water 5 tbsp. 4 tbsp. 3 tbsp.
Shortening 1/ c. 2/ c. 1 c.
3 3

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2
Q:2 Week No.1Competency Code:TLE_HEBP9-12PP-IIa-g-4
Competency:
This study source was downloadedExplain the Culinary
by 100000808173553 and Technical
from CourseHero.com Terms08:58:07
on 11-25-2022 Related
GMTto Pastry Products
-06:00

https://www.coursehero.com/file/118013563/Module-1pdf/
 “LET’S GET READY!”

Compute for the measurement of the ingredients for the Double Pie Crust
based on the measurements in the Activity 2. This will help you prepare your budget
for the upcoming activities.

Measurements for:
Ingredients: Basic Pie Crust Double Pie Crust
sifted all-purpose flour
Salt
cold water
Shortening

ACTIVITY NO.3

“LET’S’ MAKE A PIE”

Directions: Follow the instructions below in making your own pastry shell.
1. Prepare the recipe of a Homemade Pastry Crust.
2. Pick ingredients that are available at home.
3. Use substitute unavailable ingredients for the unavailable ingredients.
4. Choose the appropriate fillings for your single pie.
5. Take a picture of what you have created and save it in your e-Portfolio.

Title : __________________________

Ingredients : __________________________________________________
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Procedure : _________________________________________________
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3
Q:2 Week No.1Competency Code:TLE_HEBP9-12PP-IIa-g-4
Competency:
This study source was downloadedExplain the Culinary
by 100000808173553 and Technical
from CourseHero.com Terms08:58:07
on 11-25-2022 Related
GMTto Pastry Products
-06:00

https://www.coursehero.com/file/118013563/Module-1pdf/
 ACTIVITY NO.4

“RATE YOUR PIE”

Directions: Evaluate your Pie using the given rubrics below.

Single Pie Criteria My Rating

(Output Picture)

Color - 20% - %
Taste - 25% - %
Texture of the crust- 30% - %
Plating Presentation - 25% - _______________%

Total 100% %

ACTIVITY NO.5

“DID I DO IT RIGHT?”
Directions: Read and answer each question below. Share your insights about your
recent activity.

1. What precautionary measures did you apply while doing the activity?
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2. What problems did you encounter while performing the task? What are your
solutions for them?
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4
Q:2 Week No.1Competency Code:TLE_HEBP9-12PP-IIa-g-4
Competency:
This study source was downloadedExplain the Culinary
by 100000808173553 and Technical
from CourseHero.com Terms08:58:07
on 11-25-2022 Related
GMTto Pastry Products
-06:00

https://www.coursehero.com/file/118013563/Module-1pdf/
 Reflection

I have learned that…

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I have realized that …

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I will apply…
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5
Q:2 Week No.1Competency Code:TLE_HEBP9-12PP-IIa-g-4
Competency:
This study source was downloadedExplain the Culinary
by 100000808173553 and Technical
from CourseHero.com Terms08:58:07
on 11-25-2022 Related
GMTto Pastry Products
-06:00

https://www.coursehero.com/file/118013563/Module-1pdf/
 Reference
Book:
Basbas, Leonora D. (2016). Bread and Pastry Production, Volume I.
Rex Book Store. pp 47-76

Prepared by:

CLARISSA AMOR M. MOQUITE

Highway Hills Integrated School
SDO Mandaluyong

Editors:

NORIETTA R. UBALDO MARICEL C. CONCEPCION NORIETTA R. UBALDO

Content Language Layout

Approved:

MARIFE V. ARIAS, Ed.D

PSDS/EPS in Charge

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6
Q:2 Week No.1Competency Code:TLE_HEBP9-12PP-IIa-g-4
Competency:
This study source was downloadedExplain the Culinary
by 100000808173553 and Technical
from CourseHero.com Terms08:58:07
on 11-25-2022 Related
GMTto Pastry Products
-06:00

https://www.coursehero.com/file/118013563/Module-1pdf/
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