Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

BREAD AND PASTRY PRODUCTION NCII

GRADE 11
Second Quarter: WEEK 5
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________

Learning Activity Sheets

WHAT I NEED TO KNOW
After going through this module, you are expected to:
1. Content Standard:
 The learner demonstrates understanding of the basic concept and underlying theories
in preparing and producing pastry products.
TLE_HEBP9-12PB-IIa-g-4
2. Performance Standard:
 The demonstrates understanding of the basic concept and underlying theories in
preparing and producing pastry products.
Specific Objectives:
 Describe the standards and procedures in finishing pastry products;
 Shows pictures of finish pastry products according to desired product characteristics;
and
 Appreciate the importance in presenting baked pastry products according to
established standards and procedures

WHATS IN
Pre-test
Directions: Identify the following fillings and coating/icing, glazes and decorations for pastry products.
________________1. are made from cooked or uncooked fresh, frozen, cooked, canned or even dried
fruit. The Apple, Cherry and Peach Pies are popular fruit pie recipes
________________2. are made of rich custard or pudding that is made from milk, cream, sugar, wheat
flour, and eggs. It comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut,
and chocolate. One feature of most cream pies is a whipped cream topping.
________________3. a pie that contains cooked meat, poultry, seafood or vegetables in a thick sauce.
Examples: Pot pies, Quiche, and Sheppard pie.
________________4. are made by cooking baking uncooked along with crust. Has eggs, and some type
of dairy product. Examples: Pumpkin and Pecan.

WHAT IS IT
Tips in Baking and Decorating Pastry Products
Using the Right Pie Pan
For optimum baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum
pans, which reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too
much. Avoid pans with holes in the bottom.
To Prevent Over-Browning of Pie Crust
To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of
baking.

Use a 12-inch square piece of foil. Cut out a 7-inch circle from the center, and gently fold the foil "ring"
around the crust's edge. Be careful, the pie will be hot!

Tenderizing for Pastry and Pie Doughs. Add one teaspoon of vinegar or lemon juice as part of your
liquid for each cup of flour in pastry and pie dough recipes. This won't affect the flavor but will result in
more tender baked products.

Rolling Out Pie Dough

Flour work surface very lightly. Excess flour will toughen pastry dough. Add additional flour sparingly, as
needed. Roll out dough from the center to avoid overworking. A straight rolling pin is preferable for
beginners. Dough can be easily moved on a rolling pin to flour the work surface or to fit dough into a pie
plate. To size the dough, place a pie plate upside down on the rolled-out dough and measure an
additional 1 inch around the perimeter of the plate.

"Baking Blind" (Baking the Tart Shell or Pie Crust Blind)

This is the method of pre-baking your pie or tart crust before adding the filling. Pre-heat oven to
350F/180C. Roll out the pastry and line the tart or pie pan carefully, making sure there are no holes. If
there are, patch them with some of the leftover pastry dough. Line the pastry with parchment or waxed
paper and fill with baking beans or pie weights, if you have them. If not, you can use any dried beans or
rice. Bake the pastry "Blind" (without filling) at 3500F/1800C for 15 to 20 minutes or until the crust is a
light golden brown. Remove the paper and beans and allow crust to cool. After crust has cooled
completely, pour your filling into pre-baked tart shell, and bake as your recipe instructs.

Runny Pie Filling

Pie filling is "runny" most likely because it is not being baked long enough. Simply try baking 5 to 10
minutes longer than normal.

For High-Acid Pie Fillings

Use tapioca rather than cornstarch to thicken high-acid fillings like cherries, which can cause cornstarch
to fail.

Rules for Decorating Pastry Products

1. Garnishes should be edible.
2. Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty. Never
overworked.
3. A few small groups of garnishes are often more attractive than a continuous decorative theme.
4. Colors should be harmonized, never dash. Contrasting 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 as a whole.

Sample Plated Pastry Products

WHAT I CAN DO

Activity 1

Title: Collage Making on Baked Pastry Products

Supplies and Materials: Pencil, Cartolina, Pictures
STEPS/ PROCEDURES:
1. Find three members.
2. Make a collage pictures of sample baked pastry products.
OVER-ALL EVALUATION

15 – The collage includes all the required elements, all graphics

are related to the topic and make it easier to understand, and
neatness, design, and layout are attractive.
Directions: Make a
collage of pictures
10 - The collage includes some several elements, all graphics are
of sample baked
related to the topic and make it easier to understand, and
pastry products.
neatness, design, and layout are attractive.
 5 - The collage includes does not includes the elements, all
graphics are related to the topic and make it easier to
understand, and neatness, design, and layout are attractive.

WHAT I HAVE LEARNED

Activity 2

1. What is the importance of baked pastry products to the food industry?

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ASSESSMENT

Directions: Describe the following standards and procedures in finishing pastry products.

Tenderizing for Pastry and Pie Doughs.

Rolling Out Pie Dough

"Baking Blind" (Baking the Tart Shell or Pie Crust

Blind)

Runny Pie Filling

For High-Acid Pie Fillings

Rubrics for Essay (Activity 2)

Criteria 5 3 1

Understanding of the Student’s work Student’s work Student’s work

topic demonstrates a complete demonstrates some demonstrates lack of
understanding of the topic understanding of the topic. understanding of the topic.
and goes beyond the
requirements

Spelling, Grammar, Has grade-level appropriate May contain many errors in May contain frequent and
Punctuation spelling, grammar, and spelling, grammar, and/ or numerous errors in spelling,
punctuation; contains few, if punctuation that may grammar, and punctuation
any errors that do not interfere with the reader’s that interferes with the
 interfere with the reader’s understanding. reader’s understanding.
understanding.

Prepared by:

RIO KRYSTAL R. MOLATE

Subject Teacher