Bread & Pastry

Production 10

Quarter 2 Module 2
Differentiate Types and Kinds of
Pastry Products
 EXPECTATIONS
At the end of this module, the learners shall be able to:

1. discuss the types and kinds of pastry products;

2. differentiate the types and kinds of pastry products; and
3. analyze or evaluate if they learned the types and kinds and of pastry
products.

PRETEST
Directions. Choose the following whether it is: (letters only)
A. Types of pastry products
B. Kinds of pastry products
_____1. Croissants
_____2. Puff pastry
_____3. Pie and Tarts
_____4. Flaky pastry
_____5. Cream puffs

RECAP

As we go on with the next topic in baking, last meeting we discuss the different
Baking Terminologies that are essential used in baking. Now, let’s have a short
review.
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
 LESSON
This lesson focuses on the Types and Kinds of Pastry Product. As you wish to
pursue baking as a career, you should familiarize yourself with the different types
and kinds 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.

TYPES OF PASTRY
There are five basic types of pastry (a food that combines flour and fat); these are short
crust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.

1. Short crust Pastry

This is probably the most versatile type of pastry as it can be used for savoury and
sweet pies, tarts and flans. There are several different ways of making shortcrust
pastry. (See ‘How to Make Perfect Short crust Pastry.’)

https://www.thespruceeats.com/sweet-short-dough-pastry-recipe-995209

2. Filo Pastry

This 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. Made with high gluten content flour, filo is very
difficult to make and needs careful handling because it is such a thin, fragile pastry
that dries out quickly. Some people prefer to buy readymade filo pastry, but even
that is not easy to use. It must be brushed with oil or melted butter/ghee before
shaping and cooking. Samosas are deep-fried with spicy fillings, wrapped in filo
pastry, and prawns in filo pastry make popular savoury nibbles. This type is similar
to strudel pastry.

3. Choux Pastry

This incredibly light speciality pastry is used in the making of éclairs, profiteroles
and cream buns. Air lifts the pastry during cooking to treble in size...all those
cream-filled delights.
https://www.seriouseats.com/recipes/2014/06/ginger-lemongrass-choux-pastry-recipe.html

4. Flaky Pastry

Used as a crust for savoury pies, sausage rolls, Eccles 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.

https://www.pinterest.ph/pin/658018195541354970/

5. Puff Pastry

This is one of the ‘flaked pastries’ characterised by fat and air being trapped
between the layers of the pastry dough to give a flimsy, light and crisp finish.

Regarded as the ultimate professional pastry, this type is time-consuming but

worth making. It is used for savoury pie crusts and as wrapping for meat and
poultry, as well as vol-au-vents, cream horns and mille feuilles (small iced cakes
that are filled with jam and cream.)

https://www.thespruceeats.com/puff-pastry-hearts-482441

KINDS OF PASTRY

1. Cream Puffs – a type of light pastry that is filled with whipped cream or a
sweetened cream filling and often topped with chocolate.

https://mobile-cuisine.com/did-you-know/cream-puff-fun-facts/

2. Puff Pastry – a light, flaky, rich pastry made by rolling dough with butter
and folding it to form layers. Used for tarts, napoleon
 https://amycaseycooks.com/mini-chocolate-puff-pastry-rolls/

3. Danish Pastry – a pastry made of sweetened yeast dough with toppings

such as fruit, nuts, or cheese.

https://sallysbakingaddiction.com/danish-pastry-dough/

4. French Pastries – a rich pastry, filled with custard or fruit.

https://slowboatlibrary.com/2019/05/19/a-guide-to-french-pastries/

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

https://wildwildwhisk.com/pineapple-coconut-frangipane-tart/

6. Croissants – a flaky raised dough. It is like a sweetened cross between a

simple yeast-raised dough and puff pastry. The dough is rolled with butter to
create layers and is then left to rise, creating a very light texture. The
downside is that it is technically involved and requires a great deal of work
 ACTIVITIES

Activity #1
Directions. Can you identify the different types and kinds of pastry products.

1.___________ 2.______________ 3._____________ 4.___________ 5._____________

Activity #2

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.

WRAP-UP
Today I learned ___________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

VALUING
What’s the importance of knowing the types and kinds of pastry products in
your subject? Write your answer on the space provided.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
 POST TEST

Multiple Choice. Choose the correct answer. (letters only)

___1. It is probably the most versatile type of pastry as it can be used for savoury
and sweet pies, tarts and flans. There are several different ways of making
shortcrust pastry. (See ‘How to Make Perfect Short crust Pastry.’)
A. Danish pastry C. Choux pastry
B. Puff pastry D. Short crust pastry
____2. It is incredibly light speciality pastry is used in the making of éclairs,
profiteroles and cream buns. Air lifts the pastry during cooking to treble in
size...all those cream-filled delights.
A. Danish pastry C. Choux pastry
B. Puff pastry D. Short crust pastry
___3. It is one of the ‘flaked pastries’ characterised by fat and air being trapped
between the layers of the pastry dough to give a flimsy, light and crisp finish.
A. Danish pastry C. Choux pastry
B. Puff pastry D. Short crust pastry

___4. It is a pastry made of sweetened yeast dough with toppings such as fruit,
nuts, or cheese.
A. Danish pastry C. Choux pastry
B. Puff pastry D. Short crust pastry

___5. It is a rich pastry, filled with custard or fruit.

A. Danish pastry C. Choux pastry
B. Puff pastry D. French Pastries

References
Department of education- Bureau of Learning Resources. Bread and Pastry
Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016.
DepEdBLR 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.etesda.gov.ph/course/

https://en.wikipedia.org/wiki/List_of_pastries#:~:text=There%20are%20five%20basic%20types,flaky
%20pastry%20and%20puff%20pastry.