ARCHDIOCESE OF LINGAYEN-DAGUPAN CATHOLIC SCHOOLS

URBIZTONDO CATHOLIC SCHOOL, INC.

URBIZTONDO, PANGASINAN
S.Y. 2022-2023

LEARNING MODULE
in
BREAD AND PASTRY
PRODUCTION

PREPARED BY:

ALMA N. GARCIA
Subject Teacher

CHECKED BY:

JOE ANN V. DADUYA

SHS Coordinator

NOTED BY:

KIM ABIGAIL S. CAMACHO

SHS Principal

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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
(JANUARY)
Module 1: PREPARING BAKERY PRODUCTS
Content Standards
The students demonstrate the understanding of common baking ingredients
and the proper ways of measuring ingredients.
Performance Standards
The students apply the proper ways in measuring ingredients using the
measuring tools and equipment.
Transfer Goals
The students will be able to independently use the basic guidelines in
measuring ingredients.
Expected Skills
 Prepare tools and equipment for specific baking purposes.
 Familiarize the proper ways of measuring ingredients.
 Select and measure the required ingredients according to the recipe of
production requirements.
 Prepare a variety of bakery products according to standard mixing
procedures/formulation/recipes and desired product characteristics.

INGREDIENTS FOR BAKING PRODUCTS

Initially, the important thing to consider in baking is the selection of best
ingredients for the bread or pastry being prepared. Ingredients for baking are
commonly divided into two, dry and liquid ingredients. The following are some
examples of these ingredients.
DRY INGREDIENTS
The following are commonly used dry ingredients for baking.
1. FLOUR
Flour is made from grounded wheat or rice, rye, and barley maize that made it
powdery white in appearance. It is basic ingredient used in baking. Listed below are
the description of each type of flour.
A. ALL-PURPOSE FLOUR is made from a combination of soft wheat and hard
wheat that is used for wide range of baked products such as yeast, breads, cakes,
pastries, and the like.
B. BREAD FLOUR has a higher gluten content that is best in making yeast breads.
C. CAKE FLOUR is a fine textured, silky flour milled from soft wheat and normally
with low protein content that is used in baking all types of baked products such as
cookies, cakes, quick breads, and other types of pastries.
D. RISING FLOUR contains salt and leavening agent that can be used in lieu of all-
purpose flour in a particular recipe by reducing the salt and baking powder.
E. PASTRY FLOUR is made from soft wheat that has a slightly higher protein and
less starch content compared to cake flour.

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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
2. SUGAR
Sugars are known to be an integral part of making sweet cakes, pastries, and
other products. These come in different types and purposes.
A. GRANULATED SUGAR is described as fine crystals, granulated form of sugar
that is the most widely used type of sugar in various forms of baked products. This
type of sugar can be easily dissolved in water or any form of liquid.
B. CONFECTIONER’S ICING OR POWDERED SUGAR is a very fine and smooth
type of sugar that is used in making icing flowerettes, glazes, fudge, and candies that
serves as decorative for cakes.
C. NONNUTRITIVE SWEETENERS are sugar substitute that can also be used as
sweetener, flavoring agent, leavening, tenderizing, and other cooking preparation
purposes.
 SYRUP are mixture of one or more types of sugar that has been dissolved in
water with some added compounds to put flavor to it.
 MOLASSES is a concentrated sugarcane juice that is usually is used to retain
moisture in baked goods, thus retaining its freshness.
 HONEY is a sugar syrup with mixtures of glucose and fructose and other
added compounds to give the desired flavor and color.
D. BROWN SUGAR is made from white sugar in which portion of molasses has
been added to it to make it brown. Light brown sugar is commonly used in baking
and in making sauces and glazes. Dark brown, on the other hand, is often used in
richer food such as gingerbread.
E. MUSCOVADO OR BARBADOS SUGAR has a stickier texture than an ordinary
brown sugar.
3. LEAVENING AGENTS
These ingredients cause the expansion of batters and dough when gases are
released within mixtures that makes the baked products porous in structure.
THE FOLLOWING ARE THE DIFFERENT TYPES OF LEAVENING AGENTS:
A. BAKING SODA, also known as bicarbonate of soda, is an alkali usually added to
raise the mixtures of dough.
B. BAKING POWDER is made of mixture of alkali and bicarbonate of soda. It also
contains corn flour or rice flour that serves as a filler to absorb moisture.
C. YEAST is also a key ingredient in the production of baked products.
4. FATS
Fats as ingredient in producing baked products are known to be of essential
function. Using fats in bread and pastries baked products increases volume, makes
slicing easier, softens crumbs and crust, and improves the firmness.
THE FOLLOWING ARE THE DIFFERENT TYPES OF FATS
A. BUTTER is made from churning or fermenting cream. It gives added flavor to the
baked products.
B. SHORTENING is a solid fat that can be made from vegetables oil, like soybean
and cotton seed oil.

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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
C. VEGETABLE OILS are pure fat that make the final baked products crumbly
moistened. Canola is a vegetable oil with a neutral taste that is best used for sweet
recipes.
5. EGG
Eggs is a vital ingredient that contributes to the structure of baked products. The
egg yolk helps emulsify the batter and add moisturizing fat that make the baked
products have smooth and creamy texture.
LIQUID INGREDIENTS
The following are the common liquid ingredients that are used to bind fry
ingredients.
1. MILK PRODUCTS, such as fresh milk or whole milk, evaporated milk, condensed
milk, skimmed milk, and powder or dry milk are used to moisten the batter.
2. WATER gives coarse texture to bakery products. It also makes the product chewy
and rehydrated.
3. FRUIT FALVORS AND SPICES are extracts from base of fruits that add pleasant
odor to bakery products.
MINOR INGREDIENTS
HERE ARE THE FLAVORINGS AND SPICES ESSENTIAL IN BAKING:
1. DRIED FRUITS AND NUTS also used to add flavor to baked products. Unsalted
nuts normally keep the flavor of baked product consistent.
2. CHOCOLATES are usually made from cacao fruit and produced in powder, liquid,
and in bar type. There are also various types of chocolates in baking.
a. UNSWEETENED CHOCOLATES, also known as bitter chocolate, baking
chocolate, or pure chocolate, are plain, bitter chocolate made of cocoa mass and
cocoa butter.
b. BITTERSWEET OR SEMISWEET CHOCOLATES are at least 35% pure
chocolate that contain small amount of sugar, vanilla and less than 12% milk.
c. MILK CHOCOLATES are at least 10% pure chocolate with added cocoa butter
and sugar. Its flavor is milder than bittersweet chocolates.
d. SWEET BAKING CHOCOLATES are at least 15% pure chocolate with added
cocoa butter and sugar. These chocolates taste sweeter than semisweet
chocolates.
e. PREMELTED CHOCOLATES are made of cocoa powder and vegetable oil.
These are unsweetened and semiliquid in form.
3. SALT serves several functions in baked products. It enhances the overall flavor of
bread and other pastries, controls the fermentation of yeast, and gives a strengthening
effect in the dough specifically on the gluten protein.
THERE ARE THREE TYPES OF SALT AVAILABLE IN THE MARKET FOR
USE IN BAKING
a. IODIZED TABLE SALT - the most common used salt that includes the added
element of iodine.

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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
 b. KOSHER SALT - free of additives and can be bought in fine or in coarse texture
like the iodized.
c. SEA SALT - a solution harvested from evaporated seawater that can be found
in a variety of grain sizes.
PROPER WAY OF MEASURING INGREDIENTS
In preparing bakery products, proper measurement and the use of accurate
measuring tool is important to generate standard baked products. The exact
measurement indicated in the recipe must be followed to make baked products
successful. It must be noted that consistent good cooking depends upon accurate
measurements.
MEASURING TOOLS AND WEIGHING DEVICES
Aside from knives, tools that are essential and should be found in every kitchen
are measuring tools.
1. MEASURING CUPS FOR DRY INGREDIENTS are tools used in getting
accurate measurement of solid and dry ingredients such as flour, sugar, fats, baking
powder, and baking soda These come in different sizes that range from 1, ½, ¾, ¼,
and 1/8 cup.
2. MEASURING CUPS FOR LIQUID INGREDIENTS are tools made of a
transparent and heat-proof glass, with graduating marks that range from 1 cup, ¾ cup,
½ cup, and ¼ cup.
3. MEASURING SPOONS come in different sizes from a dash, teaspoon, to
tablespoon. Measuring spoon can also be used to measure both dry and liquid
ingredients.
4. ELECTRONIC SCALES are electrically operated. These calculate weight in
grams, ounces, and pounds depending on the settings. These come in various sizes
depending on what you are weighing.
5. WEIGHING SCALES are used to measure large quantities of ingredients.
BASIC GUIDELINES IN MEASURING INGREDIENTS
Accuracy in measurement of ingredients in baking is a very critical aspect in
ensuring its success. The following are guidelines in measuring ingredients.
1. Read and understand your recipe. Before identifying the measuring procedure to
perform it is essential to carefully read and analyze the recipe.
2. Use the appropriate measuring tool. To avoid too much process of measurement
use the appropriate measuring tool for the ingredients.
3. Avoid spillage of ingredients when measuring. Be careful when using measuring
tools and equipment Handle the tools, equipment, and ingredients properly.
Measuring Dry and Liquid Ingredients
To yield quality products in baking, the correct way of measuring dry and liquid
ingredients must be observed The following techniques will help you make
measuring ingredients a success.

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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
Measuring Dry Ingredients
Measuring dry ingredients varies from one type to another. Below are some
procedures that must be observed.
1. Flour
a. To remove lumps or big particles sift the flour into a utility tray or waxed paper.
b. Use spoon to move flour to the measuring cup until it over flows. Do not tilt or
shake the cup for accuracy.
c. Level off the rim of the cup using a spatula or any straight-edged tool.
2. Refined sugar
a. Spoon sugar to the measuring cup.
b. Level it off using a spatula or any straight-edged tool.
c. Do not tap the sugar to avoid having it compressed inside the cup.
3. Brown sugar
a. Remove any unwanted particles.
b. Remove the lumps. Roll them out or press them using the tines of a fork.
c. Place enough amount of sugar on a cup until it gets compact.
d. Level it off using a spatula or any straight-edged tool.
4. Baking powder and baking soda
a. Remove lumps.
b. Dip the spoon, then level it off.
5. Solid fats
a. Soften the shortening.
b. Fill the measuring cup and press firmly until there is no space left.
c. Level off fat using a spatula or any straight-edged tool.
Measuring Liquid Ingredients
1. Place the glass or cup in a flat surface before pouring any liquid ingredients to be
measured.
2. Gradually pour liquid to the measuring cup.
3. Check if the desired measurement has been taken.
ACTIVITY 1
Write TRUE if the statement is correct and FALSE if it is not. Write your
answer on a separate sheet of paper.
1. The first step in measuring ingredients is to read the recipe.
2. In measuring ingredients for baaking, using any kind of measuring tool is accepted.
3. In measuring flour, it is important to level off the excess powder to achieve desired
result of baked product.
4. Measuring cup is only intended for liquid ingredients.
5. In measuring liquid ingredients, place the measuring tool on a flat surface.

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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
 BAKERY PRODUCT PREPARATION
CLASSIFICATION OF BAKERY PRODUCTS
Bread is known and considered as staple food as it contains high carbohydrate
However in baking, bread is not the only bakery product that should be consider in
the production. There are a lot of baked products available in the market.
According to the Jiangsu Boli Products Co., TD, bakery products may be
classified according to the way they are leavened. These include the following
categories .
 Yeast-raised products include breads and sweet doughs leavened by carbon
dioxide from yeast fermentation.
 Chemically leavened products include layer cakes, doughnuts, and biscuits
raised by carbon dioxide from baking powders and chemical agents.
 Air-leavened products include angel cakes and sponge cakes made without
baking powder .
 Partially leavened products include pie crusts, certain crackers, and other items
where no intentional leavening agents are used, yet a slight leavening occurs
from expanding stream and other gases during the oven-baking operation.
Bakery products are also classified based on the kind of finished product the
peculiar combination of ingredients, and the mixing methods employed in producing
them.
The following are the five general categories of baked products that are sold in
the market today.
A. PIES AND PASTRIES
Pies are baked goods that have layers of pastry dough that form a crust and
fillings Some traditional varieties of pies include apple, mango, strawberry pies,
among others. Pastry, on the other hand, refers to baked products with a mixture of
flour, liquid, and high amount of fat than regular pie dough. Common pastry dishes
include tarts and quiches.
B. QUICK BREADS
These are easy to make breads that use chemical leavening agents that require
no fermentation. Thus, once it is mixed, it can be baked in the oven immediately
(Wheat Foods Council). Quick breads are also known as sweetened loaves. It usually
contains more sugar, fats, and eggs than yeast breads but less than cakes. In a board
sense quick breads include all types of baked products that are leavened by baking
powder or baking soda.
HERE ARE SOME EXAMPLES OF QUICK BREADS
 LOAF BREADS its process does not require kneading or rising time.
 MUFFINS is a small, cake-like bread that is made with variety of flours, fruits,
and nuts.
 ROLLED BISCUITS small quick breads is another bread that uses baking soda
or baking powder.

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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
  DROPPED BISCUITS are similar with cookies, a flat, sweet baked product that
also uses baking powder and soda.

TYPES OF DOUGH MIXTURES FOR QUICK BREADS

In making quick breads, soft dough or batter can be used. Soft dough is used for
making biscuits or cookies. It is characterized by its softness, and therefore can be
rolled out and be easily sliced or carved into perfect form. Batter, on the other hand,
is a mixture of flour, milk, and egg. It is classified into two-pour batter and drop
batter. Pour batter is almost in its liquid form that makes it easily poured, while drop
batter is thickly made so that it can be dropped from a spoon.
C. CAKES
Gisslen (2001) defines cakes as similar with sweetened loaves and breads but
with enhanced ingredients and considered as the sweetest among all baked products.
Cakes generally have soft, light, and fine texture. These contain high fat and sugar
content that makes it quite difficult for a baker to maintain the desirable appearance
of cakes. Producing cakes require well balanced recipes and precision in measuring
and mixing Electric beater is a useful tool in beating or whipping the egg mixture.
There are numerous cake recipes but bakers group cakes according to ingredients
mixing method followed in producing them.
The following are the basic types of cakes.
1. Shortened or butter cakes contain fat, such as butter, margarine, vegetable fats and
oil, and baking powder as its leavening agent If the fat used is butter, creaming
method is used to combine the ingredients. These cakes are light, velvety, moist, and
rich in butter. Examples of these are pound and butter layer cakes.
2. Unshortened or foam cakes do not contain fat and leavening agents. Their volume
is created by whipping egg whites. This type of cake is light and airy with a spongy
texture but has less flavor and moisture. Angel food cakes and chiffons are classified
into this category
3. Low-or no flour cakes are made with very little flour or no flour at all. These cakes,
which may be baked or unbaked, have creamy or silky texture. These include
flourless cheesecakes and unbaked mouse cakes.
D. COOKIES
Cookies are small, flat, flour-based baked products. In some countries, biscuits
are used to refer cookies. In the Philippines, both cookies and biscuits are used to
refer to cookie products.
Like other baked products, cookies also contain ingredients commonly used in
other baked products. However, only cookies contain small amount of liquid with
much sugar and fats.
The commonly used ingredients in baking cookies are wheat flour, fat, and
sugar. To further enhance taste and structure, other ingredients are also added such
as leavening agent, liquids, egg, milk, and flavoring ingredient such as chocolate,
coconut, nuts, and other spices.

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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
 Cookies may be classified as molded, dropped, bar, pressed, and rolled cookies.
1. Molded cookies contain high fat content and dry in texture, making them easily to
be shaped into figures such as stars, hearts, or animals. Its surface may also be
decorated with icing.
2. Dropped cookies have runny texture that may be shaped by squeezing the mixture
using a pastry bag or depositing small chunks of the dough on the baking sheet. These
cookies may be flatten out or be on round shape with crispy and crumbly texture.
3. Bar cookies have cake-soft texture. These are prepared by setting the dough ina
cookie pan to level them out. They are baked and quickly cut into squares while still
warm.
4 Pressed cookies are lovely and delectable cookies made from very rich ingredients
that make the dough quite cohesive. These can be flattened using a roller. Using a
cookie press or pastry tube, different shapes like flowers or animals may be formed.
5. Rolled cookies are crumbly and not too sweet cookies with harder texture that make
them easily rolled out into thin slices. A cookie press or pastry tube is used to
construct their shapes.
E. YEAST BREADS
Yeast breads and rolls are popularly known because of its flavor, texture, and
aroma. Yeast bread uses yeasts as its leavening agent. When yeast is combined with
water and sugar, fermentation of yeast occurs filling the bread with tiny air bubbles.
Water is also added with the gluten in the flour. This forms the elastic structure of the
dough that traps the air bubbles and makes the bread rise.
Some common ingredients used in making yeast breads are the following:
1. Yeast produces carbon dioxide that makes the bread rise.
2. Salt controls growth of yeast and enhances flavor of the baked product.
3. Sugar acts as a yeast food.
4. Liquid ingredients dissolve yeast and sugar and helps develop gluten. Water
doughs make a higher, crustier bread. Milk doughs have a finer texture, a better
flavor, and turns brown more quickly.
5. Shortening keeps bread tender and fresh.
6. Flour provides the structure of bread. The following table shows the general
characteristics of yeast breads
MIXING FACTORS THAT AFFECT BAKED PRODUCTS
In baking, the proper ways of mixing ingredients are as important as having the
appropriate tools to produce the desired results. It is crucial, therefore, that the
processes or procedures in mixing should be followed because undermixing and
overmixing can ruin the texture of the final products.
As described in Sokol's book, About Professional Baking, the following factors
can affect the quality of baked products:
-Physical act of mixing. This can determine the quality of preparation for baked
products, whether it is done as planned or not. Undermixing ingredients can cause
lumps in batters and dough since ingredients are not properly blended together. If this
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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
happens, the final product may look lumpy and streaky and may not rise as desired.
Overmixing can develop too much gluten and cause toughness in a normal tender
product.
-Tools used for mixing. The appropriate tools for mixing are likewise very important
as this can increase or decrease the degree of the desired quality of the baked goods.
-Order of adding ingredients. To ensure the quality of baked products, some methods
of mixing are dependent on the specific order or sequence of adding different
ingredients that need to be mixed or blended.
-Mixing method used. The mixing method used in preparing a recipe can determine
the success of the final product.
BASIC MIXING TECHNIQUES
In baking, mixing technique is essential in producing the baked products. Mixing is
the process of evenly dispersing two or more ingredients until they become one
product. Every baked product requires specific mixing technique. Each mixing
method gives a different mixing techniques used in baking.
CREAMING METHOD is a method of mixing mixtures in preparing various baked
products, such as cookies and cakes. This is done by beating the sugar with fats
(normally shortening or butter). The process allows creation of tiny air cells in fats
that is vital to improve its volume and tenderness of the final product.
FOLDING cut and fold or popularly known as folding method is done by carefully
adding ingredients together as a mixture so that volume is not lost. It is normally used
when egg yolks or egg whites are whipped into a meringue.
BLENDING METHOD is a fast and labor-friendly mixing technique commonly
followed for baking muffins, cakes, and the like. Ingredients are combined together
in a bowl and blended using a paddle attachment.
WHIPPING METHOD is popularly used for making sponge cakes and cookies. This
method is time consuming compared to the other techniques.
COMBINATION METHOD in mixing, creaming, and whipping method are all
incorporated in the combination method. In this method, the creaming technique
follows the usual way of blending the sugar and fat together while the whipping
technique brings soft or medium peak meringue to the mix.
RUBBING OR BISCUIT METHOD in making dough for pies and biscuits, rubbing
method of mixing is commonly used. This method is very simple and quick compared
to other mixing methods.

ACTIVITY 2
Identify the following. Write your answer on a separate sheet of paper.
1. It keeps bread tender and fresh.
2. It provides the structure of bread.
3. These cakes are made with vey little flour or no flour at all.
4. It is a small, cake-like bread that is made with variety of flours, fruits, and nuts.
5. It refers to baked products with a mixture of fllour, liquid, and high amount of fat
than regular pie dough.
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Subject Teacher: ALMA N. GARCIA
Contact number: 09385748953
6. Its process does not require kneading or rising time.
7. This products include angel cakes and sponge cakes made without baking powder.
8. This products include breads and sweet doughs leavened by carbon dioxide from
yeast fermentation.
9. This products include layer cakes, doughnuts, and biscuits raised by carbon dioxide
from baking powders and chemical agents.
10. This products include pie crusts, certain crackers, and other items where no
intentional leavening agents are used.

(FEBRUARY)
Module 2: BAKING EQUIPMENT
Content Standard
The students demonstrate the understanding of baking equipment and
techniques.
Performance Task
The students apply the proper ways in using the baking tools and equipment.
Transfer Goal
The students will be able to independently use the basic equipment in baking.
Expected Skills
 Identify the tools and equipment.
 Familiarize the proper ways in using tools and equipment.
 Apply the basic principles in baking.

BAKING EQUIPMENT
Producing the finest baked products requires choosing the right equipment it is
essential to utilize each equipment properly to yield desirable and standard result
Standard operating procedures in using them should be observed at all times. Each
product must be consistently at par to gain continuous patronage and respect of
Chens.
Listed below are the commonly used equipment in preparing various bakery
products.
1. OVEN is one of the most important equipment in baking that is used not just for
baking, but also in drying and heating substances. There are varieties of ovens found
in the market that have different specific functions. These include the following.
A. DECK OR CABINET OVEN is a large oven with several racks filled with sheet
pan that uses conduction to heat baked products. It utilizes radiant heat that is
used to penetrate the heat all throughout the baked product.

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
 B. CONVECTION OVEN is a versatile type of oven that allows heat to evenly
circulate through hot air blown from a fan. It also adds steam during baking
This helps produce shiny rolls and fully expanded breads.
C. ROTARY OVEN is suitable for baking various products perfectly. It has
excellent air distribution that allows cakes, toasts, biscuits, among others to be
baked evenly.
D. MICROWAVE OVEN is the most popular type of oven that can also be used in
baking. It produces heat using electromagnetic waves that are used for heating
and defrosting products.
E. RACK OVEN uses rack full of trays It picks rack up off the floor and rotates
rack in oven It uses a fan that distributes the heat throughout the oven.
2. PROOFER AND RETARDER are chambers used for proofing and retarding dough
Proofing is the process of placing dough in a proofer to promote yeast fermentation
to generate gas and cause dough to rise Retarding, on the other hand, is placing the
dough in chilled environment to allow slower fermentation Proofers and retarders are
the equipment used to proofing and retarding molded dough products under
controlled temperatures and humidity.
A. PROOFER is a warm area with high humidity that allows yeast to reproduce
and dough to rise and increase in size The higher the temperature, the faster
process of fermenting yeast and rising dough.
B. RETARDER is a chilled area with high humidity that holds the dough and
prevents yeast to rise. It operates like a refrigerator that provides suitable
environment for storing dough prior to proofing Cooler temperature slows
down the process of fermenting yeast and rising dough.
Nowadays, there are proofers and retarders that work together. This equipment is
used both to retard and automatically proof in one operation. It may be used to hold
raw dough in a chilled environment using the retarder. Then once the proofer is turned
on, it allows yeast to grow and expands dough to its full capacity.
3. MIXER is a baking equipment that allows fast and easy preparation of baking
mixtures. A mixer can be spiral or electric.
A. SPIRAL MIXER gently mixes bread dough to develop the proper gluten
structure. Its bowl turns around as spiral hook is rotating and mixing
ingredients. Gradually mixing dough in circular motion helps produce more
homogenous mixture.
B. ELECTRIC MIXER has gears that are used to rotate a set of beaters in a bowl
containing the ingredients to be prepared. It automatically repeats stirring,
whisking, or beating of mixture to generate best results of baked products. It
has three parts paddle attachment, a whip, and a dough hook (Sokol, 2006).
 PADDLE ATTACHMENT is similar to an oar for boats with holes in between
to easily facilitate the passage of air into the batters and dough. Its function is
to cream and blend batters and doughs for cakes and pastries.

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
  WHIP ATTACHMENT is like a wire whisk that is used to beat egg whites for
meringues and into heavy cream for wheat cream. Normally, the starting speed
of an electric mixer is not constant. It depends upon the types of meringue to be
prepared.
 DOUGH HOOK is specifically used to simulate the kneading process of yeast
dough. It is utilized to mix the different pastry elements so that webs of gluten
can be formed.
4. FOOD PROCESSOR is a mixing bowl with a blade inside that is used for
chopping, slicing, shredding, mincing, and pureeing baking ingredients such as fruits,
vegetable. nuts, and meat.
5. DOUGH ROLLER is an electrical or mechanical rolling pin used to flatten the
dough into a thin sheet to get the desired consistent thickness of the dough being
produced for baking.
6. DOUGH SHEETER is used to flatten dough by pushing it between rollers. It makes
the sheets smooth and consistent. It also makes sheeting faster compared to rolling
by hand.
7. BREAD SLICER is used in slicing loaf bread with an even and consistent thickness
faster and safer.
ACTIVITY 1
Choose the letter of the best answer. Write your answer on a separate sheet of
paper.
1. To ensure the quality of the dough, it has to be proved. Which of the following is
the equipment best used for the dough to rest and rise?
a. oven c. proofer
b. slicer d. mixer
2. In a big bake shop industry, vast production of bread is common. To produce
mixture of dough the fastest possible way. It is best to use equipment that will help
the baker to maximizee resources. Which of the following equipment can be used?
a. oven c. proofer
b. retarder d. mixer
3. To cut bread evenly, the use of equipment is necessary. Which of the following
can be used to cut bread with an event thickness?
a. oven c. proofer
b. slicer d. mixer
4. Dough being proved needs to place in a chilled environment with high humidity
that will hold the dough and not allow the yeast to grow. Which of the following
equipment is best to use for this purpose.
a. oven c. proofer
b. retarder d. mixer
5. Which of the following is considered as the very important equipment as it is used
in producing, drying, and heating bread and other baked products?
a. oven c. proofer
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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
 b. retarder d. mixer

ACTIVITY 2
Write TRUE if the statement is correct and FALSE if it is not. Write your
answer on a separate sheet of paper.
1. Convection oven is suitable for baking various products perfectly. It has excellent
air distribution that allows cakes, toasts, biscuits, among others to be baked evenly.
2. Proofing is the process of placing dough in a proofer to promote yeast fermentation
to generate and cause dough to rise.
3. Retarder is a chilled environment with high humidity that holds the dough and
prevents yeast to rise.
4. Electrical mixer has gears that are used to rotate a set of beaters in a bowl
containing the ingredients to be prepared.
5. Dough roller is used to flatten dough by pushing it between rollers.
6. Oven is one of the most important equipment in baking that is used not just for
baking, but also in drying and heating substances.
7. Deck or cabinet oven is a large oven with several racks filled with sheet pan that
uses conduction to heat baked products.
8. Paddle attachment is like a wire whisk that is used to beat egg whites for meringues
and into heavy cream for wheat cream.
9. Bread slicer is used in slicing loaf bread with an even and consistent thickness
faster and safer.
10. Dough roller is an electrical or mechanical rolling pin used to flatten the dough
into a thin sheet to get the desired consistent thickness of the dough being produced
for baking.
BAKING TECHNIQUES
BASIC PRINCIPLES IN BAKING
Baking is one of the food preparation methods that require a recipe to yield a
standard result. A recipe lists has the exact quantities of the ingredients, procedures
for preparation temperature, and time for baking It is very important to understand
the baking process to ensure producing quality baked products.
This can be achieved by following several basic principles.
1. Observe accurate measurement. The secret of a successful baked product is in its
ingredients and how these ingredients are measured properly using the right tools.
Following the proper procedure in measuring liquid and dry ingredients as well as
using the appropriate tool will certainly affect the product. Using an accurate quantity
and proportion of ingredients is essential to generate desired product quality 2. Use
the exact ingredients as stated in the recipe. Aside from the proportion of ingredients
the kind of ingredient itself has specific characteristics that work best with the other
ingredients in the recipe When an ingredient in a recipe is changed the end product
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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
may not be of the same quality. For example, bread flour and all-purpose flour have
different characteristics When the all-purpose flour in the recipe for muffin is
replaced with bread flour, the muffin would be as soft and light as expected. The
same result will be experienced when all-purpose flour instead of cake flour is
substituted in baking chiffon cake
3. Follow correct mixing methods and baking procedures. There are appropriate
mixing methods different types of bread products. When a different mixing method
is used or when the proper procedure for the method is not followed. poor quality
product will be obtained Baking procedures are also specified in the recipe The
appropriate pan, temperature, and time for baking must be correctly followed.
BAKING TECHNIQUES
Baking is a combination of science and art Mixing, cutting, weighing, molding
and baking ingredients must be systematic accurate, consistent, and carefully
patterned to recipes It also entails creative presentation and flavor of baked products
To execute baking in a scientific and artistic manner, a baker must be familiar and
perform the following baking techniques.
ADDING EGGS
Egss must be evenly mixed with other ingredients. The following are some tips
to consider when adding eggs.
1. When all of the baking ingredients are mixed the next ingredient to be placed is
the egg.
2. Add eggs one at a time.
3. Beat each egg thoroughly before adding the next one.
4 Scrape the sides of the bowl to ensure that the other ingredients are adequately
added.
BEATING EGG WHITES
The secret to make light baked products such as cookies, ladyfingers, etc is how
egg whites are beaten Below are some things to keep in mind.
1. Make sure that the bowl and beaters are clean and grease-free.
2. Do not use plastic bowls Use bowls made of stainless steel, ceramic, or glass.
3. Set room temperature before beating to make egg whites fluffier.
SIFTING DRY INGREDIENTS
Sifting is the process of separating and ventilating food items in baking to
ensure adequacy in measurement when weighing the items The following are some
tips to consider to sift dry ingredients (Sokol, 2006).
1. Push dry ingredients through a sifter to remove any lumps that may have formed
during storage Ifadryingredientis not sifted it can leave unpleasant lumps in batters
and dough.
2. If ingredients are to be weighed sifting before weighing is unnecessary Weigh out
the amount of cocoa needed and then put in through a sifter.
3. Certain dry ingredients such as flour, cocoa powder and confectioners' sugar need
to be shifted more often than others because they seem to get lumpy when packed in
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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
bags or bins during storage If an ingredient looks lumpy. sift it before combining it
with other ingredient.
4 When measuring by volume, it is necessary to sift dry ingredients first as lumps in
dry ingredients may lead to inaccurate measurements For example, if a recipe calls
for 1 cup of cocoa powder and the cocoa powder is lumpy from sitting on a shelf,
measuring 1 cup after sifting is the most accurate way to measure.
PRODUCTION METHODS
Many commercial modern processes applied in bread making differs in the
dough making stages, such as mixing, dividing, molding, proving, baking, and lastly
cooling.
BREAD MAKING
There are two main methods applied in making bread that includes the
following: bulk fermentation process and chorleywoof bread process.
 BULK FERMENTATION PROCESS (BFP) is the traditional method of bread
making. In this process, ingredients are mixed altogether to form a dough and
left to ferment up to three hours. On the process of fermentation, dough mixture
changes its appearance from a short dense mass dough to elastic dough. Its
structure during the fermentation depends largely on the amount of yeast added
and the dough temperature.
 CHORLEYWOOD BREAD PROCESS (CBP) is a modern commercial process
applied in bread production. This method is usually applied in large bakeries,
The process is named after its place of discovery-Chorleywood, United
Kingdom. It was developed by British Baking Industry Research Association
in 1961.
This method utilizes mechanical energy using high speed machines to develop
dough for proofing and baking Machine helps in a rapid form of kneading to develop
gluten (protein) within the dough, which will not require the process of lengthy and
bulk fermentation. In order to achieve the development of gluten, a flour agent like
ascorbic acid, and small amount of fatoremulsifier should be added. Aside from
mixing and bulk fermentation, all other stages in the process of bread making as
stated above are of the same way.
MAKING DOUGH
Dough is a mixture of dry and liquid ingredients, commonly used for baking breads
and pastries. Prior to baking, bread dough should have a well-developed gluten that
usually supports the gas bubbles by means of proving and the early stages of baking.
Gluten in dough is not just developed by mixing and blending the ingredients, dough
needs to undergo in a a certain process.

1. Mix yeast with flour.

After the flour has been measured, yeast is then added. Mix the ingredients
using a wooden spoon to distribute the flour and yeast evenly Yeast that are not fresh

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
or near expiration, usually prevent the bread from rising. Check the status of yeast
before using.

2. Add liquid to the powder mixture.

Using an instant-read thermometer, the temperature of the liquid should be
checked. Take note that if the water temperature is hot, it will cause the yeast to die
and will avoid bread to rise. If it is too cold, yeast wit not activate and the bread will
not rise too.
3. Beat the mixture with mixer.
The process is done by adding warm water with melted butter all at once to the
flour mixture. On low to medium speed, beat the mixture with an electric mixer or
hand mixer. Make sure that all of the flour and yeast are mixed thoroughly and
moistened.
4. Mix in the remaining flour. The remaining flour should be mixed using a wooden
spoon. Start mixing with a minimum amount of flour based on a given recipe. Only
add the needed amount of flour during the mixing and kneading. Avoid adding too
much flour as it creates a dense and dry loaf.
5. Knead the dough.
Kneading is the process in which the dough mixture is evenly combined. It is
normally done using the bakers hand by folding the dough and pushing it over with
the heel of the hand. Turn, fold, and push the dough down Repeat the process over
and until achieved the desired texture.
6. Form dough into a ball.
Shape the dough into a ball with your hands. Put in a greased bowl that is at
least twice as large as the ball of dough. Turn over until the entire surface has been
greased.
7. Cover dough and let it rise.
Place the ball-shaped dough into a bowl then cover it with a plastic wrap
sprayed with a nonstick cooking spray to prevent the dough from sticking to the wrap
when it rises. Let the dough rise between 80 to 85 °F until the dough becomes double
in size. This process is also known as proofing.
8. Deflate the dough.
After proofing the dough and reached a double volume size, place you fist at
the center of the ball dough and push it Then pull the edges into the center. This
process will allow the release some gases from the dough and make it easier to be
shaped.
9. Shape the dough and let it rise again.
Allow the dough to take quick rest. Shape it and set aside for a second before
placing it inside the oven. After resting it for a second place the shaped dough in a
preheated oven be sure to always follow the directions in your recipe.
FERMENTING DOUGH

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
 The process of fermentation begins after mixing the dough It occurs when the
yeasts converts the sugar in the flour and dough into gas and alcohol. Yeast has the
enzymes (zymase) that help in the fermentation of sugar converting it into alcohol
and gas.
As an effect of leavening, gas bubbles created by carbon dioxide are necessary
to make the dough rise. Fermentation allows the protein and water molecules to move
and connect thus forming gluten mass. Furthermore, fermenting dough for a long
period of time also allows the production of better developed and more extensive
dough.
During the fermentation, produced alcohol provides the usual flavor in baked
bread. Bread that has been fermented for a period of time will result to a loaf with
greater aroma.
Below is the step-by-step procedure in fermenting the dough.
1. Scatter yeast in the water. Vigorously mix to avoid lumps. Sugar may also be added
to stimulate the yeast.
2. Add the flour in the mixture while constantly mixing to produce a smooth batter
Whip to allow aeration and stimulate the action of the yeast.
3. After mixing the flour, cover and rest it in a warm environment with 32°C for at
least 25 to 35 minutes.
4. Let the ferment stand until it begins to fall away. Depending on the environment
this process will take up to 25 minutes.
5. The process of fermentation has been a practice, to ensure a full dough
development especially when slower type of yeast is used.
6. Yeast needs glucose or dextrose sugar, its function of converting sugar like cane
and malt or almost any sweet solutions into acid except milk sugar. Wheat flour
usually contains at least 25% of sugar, so if flour, water and yeast mixture will surely
ferment.
Take note of the following points.
 If doughs are produced using a high level sugar, additional yeast must be added.
 Remember that yeast is a living organism. Its functions may not always be the
same.
 Ferment method is better for flavor development especially for a large amount
of ingredients.
MIXING THE DOUGH
 For pies and pastries, the dough to be used must be well-developed before
adding nuts, fruits, or other flavorings.
 Avoid excessive mixing after adding the fruits for it can make the fruit broken
especially when it has been washed.
RESTING PERIOD OF DOUGH
Allow dough to rest for at least 10 minutes following mixing to ensure that the
dough is suitable for processing.
MOLDING THE DOUGH
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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
 Dough for bread should be rolled, molded, or shaped in an adequate manner
Also avoid excessive handling of dough. This will have a rough finished product that
can affect to the commercial appearance of the baked bread and pastries.

ACTIVITY 3
Answer the following questions. Write your answer on a separate sheet of
paper.
1. Why is baking considered an exact science? Why is there a need to measure the
ingredients accurately?
2. What could be the result if you do not measure the ingredients accurately?
3. Why do you need to use the appropriate tools and utensils in baking?

Excellent (5 points) Good (3 points) Needs Improvement

(1 point)
Accuracy The details provided The details provided in The essay lacks
and in the essay are the essay are accurate, accuracy and
content accurate and reflect but the essay lacks more enough information
one’s ideals and supporting details to to reflect one’s
interest in the work. reflect one’s ideals and ideals and interests.
interests.
Coherence The essay is The essay is somewhat The essay lacks
organized and uses organized and uses coherence and is
correct transitional correct transitional not organized.
words to convey the words to convey the
message. message.
Grammar The essay is free The essay has some The essay has a
from ay grammatical and number of
grammatically and typographical errors. grammatical and
typographical errors. typographical
errors.

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
(MARCH-APRIL)
Module 3: PREPARING PASTRY PRODUCTS
Content Standard
The students demonstrate the understanding of preparing and producing pastry
products.
Performance Standard
The students apply the proper ways in using tools and equipment in preparing
pastry products.
Transfer Goal
The students will be able to independently use the techniques in baking pastry
products.

Expected Skills
 Prepare tools and equipment for specific baking purposes.
 Familiarize the proper ways of measuring ingredients.
 Select and measure the required ingredients according to the recipe of
production requirements.
 Prepare a variety of bakery products according to standard mixing
procedures/formulation/recipes and desired product characteristics.

REQUIRED OVEN TEMPERATURE FOR BAKERY PRODUCTS

Aside from considering the basic principles to be followed when baking. It is
also important to understand and internalize the proper process applied in baking.
The success in producing standard and quality baked products depends on the
process being performed. The baking process describes the changes happening to
the ingredients at each stage of the process. Observes the following stages of the
baking process as described by Gizzlen (2001).
1.Creation of dough or batter
When flour and other dry ingredients are mixed with liquid ingredients, dough
or batter is being produced. Batters are mixtures that can be poured or dropped from
spoon while dough is thick and firm enough to be kneaded or rolled.
2. Formation and expansion of gases
When the yeast, baking soda, and baking powder activated in the mixture, gas
(carbon dioxide) will be released (Gizzlen, 2001). During the process of mixing, the
gas-air and carbon dioxide will then be incorporated into the dough and batter,

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
Yeast and baking powder, on the other hand, expand and form gases rapidly when
heated inside the oven When the dough moisture is heated, steam is then formed.
3. Trapping of the gases in air cells
Because of the firm and stronghold mixture of dough, gases that are formed
and expanded are trapped in an elastic structure created by the dough protein
(Gizzlen, 2001). This elastic structure is very important Without gluten and egg
protein, gases might escape from the dough and will produce a weak leavening
effect to dough.
4. Gelatinization of starches gelatin
During this stage, the starch expands and becomes firmer when it absorbs
moisture usually at about 60°C (140 F).
5. Coagulation of proteins
Coagulation of protein is important. It ensures that gas is trapped inside the
mixture. When the mixture reaches a temperature of about 74°(165°F), the process
of coagulation of gluten and egg protein process begins.
6. Evaporation of some of the water
During the baking process, water evaporation takes place. In preparing bakery
products, the amount of water that evaporates should also be maintained because
the weight of the baked products should be considered.
7. Melting of fats
Fats or shortening usually melt at different temperature. When they melt the
trapped gas will be released.
8. Formation and browning of crust
When the water in dough evaporates and makes it dry, crust is formed.
Moreover, when sugar is heated, changes may occur especially with the color. It
usually turns into brown and caramelizing happens. Caramel adds, flavor to the
mixture.

OVEN TEMPERATURE
Oven temperature is one of the vital considerations when baking. This may cause the
failure and success of baking especially for cake. Too hot temperature will cause the
top portion of baked products to cook right away, leaving the inner portion uncooked.
It is very important to follow the suggested temperature level and baking time as
stated in the recipe. The type of bread and the amount of ingredients mixed also
vary on the oven temperature. Below are important things to remember related with
oven temperature:
 Breads, which are classified as leaner breads, with water, flour, and yeast as
ingredients, are baked at approximately 400°F to 425°F.
 Bread with more eggs and fats that commonly known as rich bread are baked
at a lower temperature.
 Breads that are mixed with less than 2 cup sugar are baked at 375 F for 350 F
if mixed with more.
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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
 INTRODUCTION TO PASTRY-MAKING
Pastry originated from Egypt. It is a paste mixture made of flour, fat, and water.
These three basic ingredients when combined produce flexible dough that can be
shaped in different forms and sizes. Pastry products may be savory or sweetened.
Paste is the result of incorporating fat to uncooked pastry mixture. It contains less
water and more fat than the dough that is used for bread and scones. When making
pastry products, make sure to complement the flavor of the filling and casing.
Pastry chefs or pâtissiers are professional chefs skilled in making and
producing baked products such as pastries, desserts, and breads. Pastry chef works
with other station chef or assistants in the kitchen. Becoming a pastry chef entails
precision patience, and creativity. Common Pastry Ingredients
In baking, it does not matter if you are an expert or beginner for as long as you
practice precision. Pastry products, in general, should be light, airy, flaky, and tender.
To come up with excellent pastry products, knowing the right ingredients for mixing
and baking should be done, Lightness of pastry products depends on the amount of
air incorporated, expansion of air, and presence of baking powder. Flakiness is
achieved when fat is not thoroughly mixed into the dry ingredients. It is usually left
in pieces by being cut in with a knife or rubbed in with a spoon. Tenderness depends
on the relative amounts of fat and water used and on the manipulation. If more fat
and less water are used the result of the crust will be tender.
The following are the most common pastry ingredients.
1. Wheat flour is essential to pastry-making because it develops strands of gluten
that gives dough an elastic structure and that expands in the oven. Gluten strands
make it tough to roll out for flaky pie crust dough, stretch it for filo, or make more
layers for puff pastry. On the other hand, gluten strands make it possible to stretch a
pastry recipe for flakiness and texture. Since gluten is like a rubber band, when it is
stretched, it will return the dough to its original shape. Letting the dough rest in the
refrigerator for at least one to two hours helps counteract the gluten, making it more
manageable.
2. Fat such as butter, margarine, lard, among others, adds flavoring and separates
flour particles making the pastry products tender and flaky.
3. Liquid ingredients commonly used in pastry-making are cold water and milk.
Other liquid ingredients such as orange juice, cream, egg, etc., contribute to flavor
and texture of the pastry product. A little amount of water causes the pastry to be
crumbly and dry whereas high amount of water with over mixing causes the gluten
to be tough.
4. Leavening agents are used to make puff and flaky pastries. In the production of
pastry dough. chemical and physical leavenings are both used. In a pastry dough,
physical leavening occurs on a range of levels depending on the mode of application.
For instance, take the slight leavening added in pie crust in comparison the dramatic

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
rise of puff pastry which is a result o the water content added in the dough and the
butter turning to steam.
5. Flavorings such as vanilla, lemon, salt, nuts, chocolate, and almond are added to
pastry products to enhance the flavor of pastry products.
6. Acidic ingredients such as lemon juice, cider vinegar, buttermilk, and sou cream
are used as one of the ingredients in making pie crust. These ingredients tenderize the
gluten in the flour which is normally formed in the dough once the flour is moistened
and stirred, as well as when the dough is being rolled in the dough mixture.

MEASURING AND CONVERSION

Measurement and conversion is relatively connected with each other
considering the amount of ingredients to be used in a recipe. It is certainly important
that a baker shoukd know how to measure accurately and how conversion is being
done properly.
The following tables show the important information regarding measuring and
conversion of ingredients.
UNIT ABBREVIATION UNIT ABBREVIATION
Tablespooon tbsp or T Fahrenheit °F
grams G Celsius °C
Pound lb Piece or pc
pieces
Pint pt Medium med
Teaspoon tsp or t Second sec
Cups c Minute min
Ounces oz Hour hr
Kilos k Square sq
Quart qt Gallon gal
Fluid fl Mililiter ml

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
ACTIVITY 1
Complete the crossword puzzle below. Write your answer on a separate sheet
of paper.
7

1 3
2

5 8
4

6 9

10

ACROSS
2. Essential to pastry-making because it develops strands of gluten that
gives dough an elastic structure and that expands in the oven.
4. Used to make puff and flaky pastries. In the production of pastry dough.
6. It is a paste mixture made of flour, fat, and water.
10. Commonly used in pastry-making are cold water and milk.
DOWN
1.Such as butter, margarine, lard, among others, adds flavoring and
separates flour particles making the pastry products tender and flaky.
3. Such as vanilla, lemon, salt, nuts, chocolate, and almond are added to
pastry products to enhance the flavor of pastry products.
5. The result of incorporating fat to uncooked pastry mixture.
7. Professional chefs skilled in making and producing baked products

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
 9. Such as lemon juice, cider vinegar, buttermilk, and sou cream are
used as one of the ingredients in making pie crust

PREPARING VARIETY OF PASTRY PRODUCTS

Today, a variety of pastries from all over the world are offered and served in
every bakeshop. The difference of each type of pastries may vary from the types and
proportions of fat used. Pastries are divided into two general categories-laminated
and non-laminated.
1. LAMINATED PASTRY undergoes the process of repeatedly folding the solid fat
into the dough to create very thin alternating layers of butter and dough. This results
to a flaky pastry.
A. Croissant is made with puff pastry dough that results to light, flaky, and buttery.
These are typically baked in crescent shape, which means "crescent" in French.
Croissant dough contains a small amount of yeast to aid the leavening. A variety of
fillings can be used for croissants. Croissants may be filled with sweet or savory
ingredients such as fruits, chocolates, among others. Croissant in the United States is
filled with ham and cheese, feta cheese, and spinach. Croissant in Germany is filled
with persipan or Nutella. Normally. croissants are paired with coffee. Examples of
croissants are croissant amande or almond croissant and pain au choclat or chocolate
bread.
B. Danish Pastry is a sweet pastry made from laminated yeasted bread that results
to light, crisp, and slightly flaky in texture. The original Danish pastry falls between
croissant and brioche because it contains twice the amount of fat in the dough. The
difference between the Danish and the croissant is the egg ingredient Danish pastry
contains egg. It comes in variety of shapes such as braids, envelopes, and twists.
There are few yeast pastries that are buttery. That is why using quality butter is
important.
C. Puff Pastry is a light, fluffy, and flaky. This typically involves rolling out the
pastry to come up with very thin layers of pastry separated by thin layers of butter.
This type of pastry requires a higher percentage of butter and is solely dependent on
the use of steam.
The baked product can either be sweet and savory such as pies, vol-au. vents,
horns, and feuilles. Croissants are also made from a modified form of puff pastry.
D. Phyllo, Fillo, Or Filo Pastry is a very delicate pastry made from a sheet of dough
that is as thin as tissue paper This is made from flour with high gluten content, little
amount of butter, and with no sugar added. This type of pastry is very difficult to
make as this requires careful handling because it is fragile and dries out quickly. This
can be used for both sweet and savory dishes and can either form a base such as
samosas wrapped in filo pastry, baklava, and spanakopita.
2. NON-LAMINATED PASTRY is done by cutting the solid fat into the flour, or
adding melted or liquid oil. This type of pastry is more compact and crumbly.

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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
A. Pie And Tarts. Pies are sweet and savory dish made of pastry dough lined in a
pie pan, filled with different fillings, and can be prepared with or without toppings.
Tarts, on the other hand, are sweet or savory dish that are smaller than a single crust
pie with shallow sides and only a bottom crust. The main factor of having a delicious
pastry lies on its outer covering, which is called the crust Crust is made of shortening,
water, and salt that can be baked or unbaked depending on the type of pastry to be
made.
The following are the different types of crust:
 One crust pie does not contain a top crust. The bottom crust is made and baked
first to hold the pie. Once the crust is baked, the filling is then added to the pie.
 Double crust pie contains the top and bottom crust that seal around the fillings
together.
A well-made pie crust should be delicious, flaky, tender, crispy, and golden brown
color. The crust should be fitted with decorated edges in the pie pan and can be cut
easily.
B. Choux Pastries, also known as pâte à choux or éclair paste, are puffy, solid crusts
with a hollow center that contain filling such as whipped cream, fruit, etc. Steam is
used as a leavening in choux pastries. The dough used in this type of pastry should
be high in moisture content because when the oven turns to steam, it will cause light
pockets inside the pastry to form. The texture of the pastry should be light, airy, and
crispy. Examples of choux pastries are éclairs, cream puffs (profiteroles), gougères,
beignets, among others.
C. BRIOCHE PASTRIES are made from non laminated yeast dough that is rich in
eggs and butter. This pastry originates in French. These have slight sweetened flavor
because these contain less sugar. These are like soft breads or cakes that are very fine,
light, and buttery. Brioche suisse, petit pain, grose brioche, petite brioche, and tresse
brioche are examples of this type of pastry. The following are the types of brioche:
 Brioche à tête means “brioche” with head when translated. It is a small roll of
the dough on top and then baked in a fluted round, flared in to achieve its small,
rounded shape.
 Brioche loaf can be made in a pan without being rolled into balls to make an
ordinary load that toasts beautifully.
 Brioche nanterre is a loaf of brioche made in a standard loaf pan.
D. Shortcrust Pastry is one of the most versatile pastries as it can be made in both
a sweet and savory version. This is simply a mixture of flour, fat water and salt This
requires minimal handling to preserve its flakiness. Excessive handling will cause
gluten strands to form and toughen up the dough. It is commonly used for bases of
tarts, quiches, and flans.
Most of the pastry products have the same ingredients. It only differs on the
quantity of each ingredient. One good example is the ingredients used in making a
scone and a biscuit Both have the same ingredients but the only difference is the
increased amount of milk in making scones. Basic Techniques in Pastry Making
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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
 The following are the commonly-used techniques used in producing pastry.
1.Beating is the vigorous act of combining the butter and sugar to allow products
aeration before eggs are added.
2.Blending is the process of combining the ingredients slowly in order not to lose
volume or break up ingredients. Blending can be done using a spatula ora spoon.
3. Creaming is a process of blending fat to sugar or blending the fat alone allow
aeration that makes to lighten the mixture.
4. Folding is done by layering one product over the other in a repeated manner
reaching the desired number of layers.
5. Laminating is used for puff pastry, Danish, croissant dough, and the like This
process is the layering of dough and butter following the rolling and turning process.
The layered fat in dough allows the dough to split during the process of baking which
also enable the aeration making the product crisp and flaky.
6. Kneading is a process of working with the dough to increase gluten development.
7. Rolling is done by using a rolling pin to flatten and produce thinner dough.
8. Whisking is done by using a whisk wire or electric mixer. This process produces
air into the cream so aeration also takes place.
MAKING PUFF PASTRY
The secret of having the best puff pastry products is by following the correa
method or process. In making puff pastry, it is recommended to work in a cool, dry
place When fat becomes warm, it will affect the dough layers causing it to melt and
break. The layers made in puff pastry depend on how each pastry sheet is
alternately layered with dough layers and fat layers. Always make sure that the
dough and fat have the same consistency.
There are four methods in making puff pastry
1. English Method
a. To make the dough mix all ingredients until smooth.
b. Mold the dough into a big ball. Place the dough in a bowl and cover Let it rest for
at least 20-30 minutes.
c.Prepare the fat having the same consistency like the dough mixture.
d. Form the fat into a rectangular or oval shape.
e. Using a rolling pin, form the dough into a rectangular shape.
f. Place the pastry butter on top of the dough. Cover the butter by placing the
outside edge of the dough in the center and the other side as well.
g. Using a rolling pin, carefully and with an even pressure, flatten the dough of
desired thickness to form a rectangle shape.
2 French Method
a. To make the dough mix all ingredients until smooth.
b. Mold the dough into a big ball. Place the dough in a bowl and cover. Let it rest
for at least 20-30 minutes.
c. Prepare the having the same consistency like the dough mixture and shape it to
square.
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Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
d. Pull down the points of the dough and form a cross.
e. Place the pastry butter on top of the dough. Cover the butter with each end of the
pulled down point, be sure to envelope the flatten fat on top of the dough.
f. Using a rolling pin, carefully and with an even pressure, flatten the dough of desired
thickness to form a rectangle shape.
g. Flatten the dough with at least 5 mm thickness and follow the number of turns or
book folds resting in between turns.
3. Scotch Method
a. Form the pastry butter into cubes and then add it to the dry ingredients, b. Mix in
water, and then mix the dough until it is clear. The mixture should still have lumps
of fat showing.
c. Form dough into a rectangle or square shape.
d. Flatten the dough to about 5 mm thickness and follow the number of turns or book
folds resting in between turns.
4. Alternate Method
a. Form the pastry butter into cubes.
b. To make the dough, mix all ingredients until smooth.
c. Combine the pastry butter cubes and mixed it with dough until it is clear. The
mixture should still have lumps of fat showing.
d. Form dough into a rectangle or square shape.
e. Flatten the dough to at least 5 mm thickness and follow the number of turns or
book folds resting in between turns.
f. Rest, roll, and cut out pastry.

28
Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
ACTIVITY 2
Identify what are being described in the following statements. Find the answers
on the puzzle below and write your answer on the space provided.
Y S S J X W X W V G I S Q S J Q K I Y W
D C R D Y C P U T S U R C T R O H S J A
P J A D Y U B R P I W L I Y E J L Q P U
D B P W S A D P C E Y V C V D R W Z R K
Z Y D D I G L F B O X U A R N A Z X T Y
L I O Q S N X T O V U V T S A C N R A K
P T H Q X I N S I G I A N H Q Q N I W R
Y T T S K D F F Z L N L F R W O N B S Y
C U E C U N T J L Z Y X Y G D Z O S J H
R Q M O H E Y Y L I F Z N H G K N X B W
S O T L O L E K R Q O I E A E H L L E H
O I F V A B R R N G D V U Z B S A T I M
T Y D F I M V E V A B Q L Y R W M U H B
C H W O U E I G E G F M P U H P I I C N
W Q O Z D O S N N K G Y U F P R N P T W
G A W E E L K I A B R I O C H E A R Z T
A N C R I K T D Y T S C O T C H T D I X
N T I C Y A O L J A E M I J K V E R V Y
V T C Q E B G O N A T D B C I L D D F D
X F N B V M L F W P H S A H E L U G A C

1. The process of repeatedly folding the solid fat into the dough to create very thin
alternating layers of butter and dough.
2. Sweet pastry made from laminated yeasted bread that results to light, crisp, and
slightly flaky in texture.
3. It is done by cutting the solid fat into the flour, or adding melted or liquid oil.
4. Made from non laminated yeast dough that is rich in eggs and butter.
5. The most versatile pastries as it can be made in both a sweet and savory version.
6. The vigorous act of combining the butter and sugar to allow products aeration
before eggs are added.
7. The process of combining the ingredients slowly in order not to lose volume or
break up ingredients.
8. A process of working with the dough to increase gluten development.
9. Done by layering one product over the other in a repeated manner reaching the
desired number of layers.

29
Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953
10. The first step to do this method is to form the pastry butter into cubes and then
add it to the dry ingredients.
REFERENCE:
BREAD AND PASTRY PRODUCTION-Technical Vocational Livelihood
series (K to 12 CURRICULUM COMPLIANT)
PHOENIX PUBLISHING HOUSE
GRACE R. NIEVES-Author

“Look to the LORD and his strength; seek his face always.”
-1 Chronicles 16:11 NIV

30
Subject Teacher: ALMA N. GARCIA II
Contact number: 09385748953