Department of Education

GUIPOS NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL
Technical Vocational Livelihood Strand
Poblacion Guipos, Guipos Zamboanga del Sur

BREAD AND PASTRY PRODUCTION

LEARNING ACTIVITY WORKSHEET 5

Deuteronomy 31-6- “Be strong and courageous. Do not be afraid or terrified because of them, for the Lord
your God goes with you; he will never leave you nor forsake you.”

Name: _________________________________________________________________

A. TITLE: Types, kinds, and classifications of Pastry Products

B. BACKGROUND INFORMATION:
Pies and Pastries
Pies and pastries, like cakes, are delightful to eat especially when they are bake
properly. A well-prepared pastry may be determined by the quantity of its pie crust.
Pastry is a delicate baked product which consists of crust and filling. It contains high percentage fat, which
contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to
support the weight of the filling. When making a short crust pastry, care must be taken to blend the fat and
flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with
fat and less likely to develop gluten.
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.
2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers:
used for tarts, napoleon.
3. Danish pastry – a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese.
4. French pastries - a rich pastry, filled with custard or fruit.
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.
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.

Pastry ingredients

1. All-purpose flour - type of flour used in baking pastries. The gluten content of this flour provides
framework or substance of baked pastries.
2. Lard and vegetable shortening - fats frequently used to make pastry. Butter and margarine produce a
less tender crust.
3. Water – an important ingredient in pastry because it provides the moisture needed to develop gluten.
4. Salt – contributes to the flavor of pastry and has no influence on flakiness or tenderness.

Mixing Techniques Applied for Pies and Pastries:

 Stirring - mixing all ingredients together usually with a spoon in a circular motion.
 Beating – introducing air into the mixture through mechanical agitation as in beating eggs. An electric
mixer is often used to beat the ingredients together.
 Whisking – also known as the whipping method and is usually used for meringue, and for chiffon
products. Air is incorporated into such food as whipping cream and egg whites through very vigorous
mixing, usually with an electric mixer or whisk.
 Rolling- to flatten dough out into a sheet in preparation to shaping various forms.
 Laminating - fat is repeatedly folded into the dough.
 Creaming – fat and sugar are beaten together until light airy texture.
 Kneading - working with the dough using the heel of hands, accompanied by pressing, stretching and
folding in order to develop its gluten
 Cut-in or cutting in- cutting fat into smaller pieces using two knives or pastry blender to distribute
fat in flour until it resembles into coarse meal.

CG WITH CODE: TLE_HEBP9-12PP-lla-g-4

Select, measure and weigh required ingredients according to recipe or production requirements,
established standards and procedures
A. DIRECTION:
Test your knowledge and skills by answering/doing the following activities.
B. EXERCISE/ACTIVITY:
Activity 1. Demonstrate how the different techniques in pastry making are done. Submit your video via
messenger. Refer to performance checklist below to rate your performance.

1. beating
2. creaming
3. folding
4. rolling
5. kneading
6. cutting-in

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance
in doing each of the given tasks.

C. GUIDE QUESTIONS:
1. How pastry techniques helps you in making pastry products?
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G. RUBRICS

Features Points
Completenes Excellent Very good Good Needs Improvement
s
(Did your 5 4 3 2
answer
directly
describe the
topics)
Knowledge
(Did your
answer
clearly show
you have
read and
understand
the lesson
content)
Writing skills
(Did you
write clearly
in complete
sentence with
minimal
errors in
grammar
 and
spelling?)

H. REFLECTION:
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I. REFERENCES
Module Author: Anecita S. Kong et.al

J. Prepared by:
ALJHON P. DAGOOC
Teacher