BREAD AND PASTRY PRODUCTION

GAS – 12 A
Classroom Observation 1
Tuesday l October 4, 2023 l 2:00-3:00 PM

Eliza H. Bazan
Master Teacher-I
 House Rules
1.Listen attentively to the class discussion.
2.Raise your hand if you want to speak and wait
to be called on.
3.Everyone must participate during group
activities.
4.Follow instructions and ask questions to your
teacher if there are doubts and not to your
seatmate.
5.Tidy up your area after the class.
 Learning
Objectives
1.Enumerate the different
kinds of pastries.
2. Discuss the properties of a
well-made
pie crust.
 ACTIVITY 1. PICTURE PUZZLE
Directions: Using the cut-out figures,
form an illustration of pastries.
5 POINTS 4 POINTS 3 POINTS 2 1 POINT
POINTS
Five Four Three Two One or no
objects objects objects objects object is
are are are are presented
presented presented presented presente
d
 KINDS OF PASTRIES
Pastries are one of the
most popular dessert
and snack foods. Many
of our wide range of
desserts can fill in a
pastry shell.
 KINDS OF PASTRIES
Examples for these are
buko, banana, mango,
pineapple, and egg pies.
Just as other delicacies
that we have, pastries
vary in its kind
 KINDS OF PASTRIES

ONE CRUST
PIE

is a type of pie
that does not have
top crust.
 KINDS OF PASTRIES
DOUBLE CRUST PIE

is made of two crusts-the

top and the bottom crust
that seal around the fillings.
 KINDS OF PASTRIES
DOUBLE CRUST PIE

It keeps the juice of

the fruits inside the crust if
you are preparing a fruit
pie.
 KINDS OF PASTRIES
TARTS
is a baked dish consisting
of a filling over a pastry
base with an open top not
covered with pastry.
 KINDS OF PASTRIES
TURNOVERS

are individual pies

formed by folding the
crust in half over a
filling.
 KINDS OF PASTRIES
CREAM PUFF
hollowed shells made of
choux pastry that are crisp
and brown on the outside
with shiny thin crust but
moist and soggy inside.
 KINDS OF PASTRIES
PUFF PASTRY
is a rolled dough
formed from layers of
fat in between layers
of dough.
TYPES
OF
PIE
CRUST
 FLAKY CRUST
made from flour, butter or
shortening, and water. Shortening is
cut into the flour until the size of
peas so the flour is not completely
blended
with the fat.
 MEALY CRUST
Made from the same
ingredients as flaky crust
but in this case, the
shortening is incorporated
into the flour more thoroughly.
OIL BASED CRUST
instead of solid fat,
oil is used in the mixture.
The resulting crust is less
rich and blander
and flakier.
CRUMB CRUST
ground crackers or
biscuits are used
instead of flour.
 PUFF PASTRY
or PHYLLO DOUGH
has high proportion of fat. It is not very
easy to do at home so commercially
prepared and frozen phyllo dough can be
bought in specialty shops.
PROPERTIES OF A
WELL-MADE PIE CRUST:
1. A good pie must be
crisp and tender.
PROPERTIES OF A
WELL-MADE PIE CRUST:
2. Has a golden-
brown color.
PROPERTIES OF A
WELL-MADE PIE CRUST:
3.The crust must be fitted
with decorated edges in
the pie pan.
PROPERTIES OF A
WELL-MADE PIE CRUST:
4. It must be retaining its
crispiness and not
become soggy.
PROPERTIES OF A
WELL-MADE PIE CRUST:
5. It should not be hard
so it can be cut easily.
 ACTIVITY 2. MY NAME IS……
Directions: Get the strips inside your
envelope and label the pictures you
formed earlier here on the board. Please
observe this rubric below:
CRITERIA 7POINTS 5 POINTS 3 POINTS 2 POINTS 1 POINT
The group got six The group got The group got The group The group
ACCURACY correct answers five correct four correct got three got two or
answers answers correct one correct
answers answers

5 POINTS 4 POINTS 3 POINTS 2 POINTS 1 POINT

TIMELINESS First to finish the Second to Third to finish Fourth to Last to finish
activity and ended finish the the activity and finish the the activity
with a short yell activity and ended with a activity and and ended
ended with a short yell ended with a with a short
short yell short yell yell
 APPLICATION
If you are to invest someday a
pastry business, what do you
think would be your variation of
fillings you will choose that is
not yet ready in the market
nowadays? Why?
 GENERALIZATION

1. Enumerate the
different kinds of
pastries.
 GENERALIZATION

2. How can we be able

to know that the pie
crust is well-made?
 MULTIPLE CHOICE:
DIRECTIONS:
Encircle the letter of the
correct answer on your test
paper.
 MULTIPLE CHOICE:
1.In making turnover pastry, the open edges are
pressed together. Why is this so?
A. To enclose the filling
B. To make a decorative edge
C. To be held by hand
D. To make new design
 MULTIPLE CHOICE:
2. If you are to prepare a fruit pie, the juice must be kept
inside the crust. What do you think is the best kind of
pastry that applies this characteristic?
A. One crust pie
B. Double crust pie
C. Cream Puff
D. Puff Pastry
 MULTIPLE CHOICE:
3. Why is that Tarts are open top, not covered
with pastry?
A. It is a short crust pastry.
B. It has a sweet filling.
C. It is fruit-based.
D. It is filled with custard.
 MULTIPLE CHOICE:
1.How can we be able to know that the pie
crust is well-made?
A. A good pie must be crisp and tender.
B. Has a golden-brown color.
C. The crust must be fitted with
decorated edges in the pie pan.
D. All of the above
 MULTIPLE CHOICE:
5. Why does puff pastry puffs up when the
trapped air expands during baking?
A. The presence of thin layers of dough.
B. The presence of fats in between layers of
dough.
C. The presence of air in the dough.
D. The presence of rolled dough.
 ASSIGNMENT:
Prepare the needed ingredients in making
a pie. (MELC 6 -Week 6)
1.All-purpose flour. 5. Sugar
2.Buko/pineapple 6. Corn starch
3.Margarine/ butter 7. Egg
4.Milk 8. salt