Lesson 3.

Pretest
I. Underline the correct answer to complete the correct
statement.
1. Pastries consist of (high, medium, low) proportion of fat to
flour.
2. Solid fat is better than liquid oil in pastry making because it
contains (water, moisture, steam)
3. (Steam, Air, Carbon dioxide) is the primary leavener for pie
crust.
4. Good quality pastry is tender and (crispy, crusty, flaky)
5. (Water, Juice, Milk) is a liquid ingredient that improves the
flavor and color of the crust.
Prepare and Produce Pastry Products 6. Liquid used in pastry should be cold, so as to keep to the
minimum (absorption, hydration, fermentation) of flour.
7. An ideal type of flour in pastry making is (cake, all-purpose,
bread) flour.
8. Overhandling dough leads to (higher, lower, minimal) gluten
development.
9. An ideal ratio of flour to shortening in pastry (1:1/4, 1:1, 1:1/3)
10. Use (heavy, light, minimal) stroke in kneading the dough for
pastry.
II. Enumeration: Enumerate the following being ask.
1-5. Enumerate tools and equipment used in baking pastry.
6-8. Guidelines for a creative and artistic plating cake, pastries,
and other baked products.
9-12 General causes of success or failure in pastry making.
13-15. kinds of pastries.
III. Essay: Explain in two to three sentences. (5 points)
1. How will you achieve a tender and flaky pastry?
2. Why is shortening preferred over oil in pastry making?
3. Why do you use cold water in making crust?
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Pasties 2. Tart- bite size pastry shell filled with variety of fillings like yema
Are assortment of rich flour mixture consisting of a high topped with nuts caramel and meringue and comes in boat
proportion of fat to flour with relatively small amount of liquid and or round shapes with fluted edges. Tart are also called small
enriched with different kinds of fillings. pies.
Ingredients in pastry making 3. Turnover- layered and flaky crust folded into empanada
Ideally, pastry flour, which contain less gluten than all-purpose shape and filled with variety of fillings- fruit, jams, chicken,
flour, should be used. But since this type of flour is not always pork, beef, tuna, with cream and vegetables. Crust of
available in the market, all-purpose flour can be used provided that turnovers is similar to the recipe of croissant, with a tender and
manifulation is controlled. flaky texture.
Lard, hydrogenated fat shortening, and butter (which are fats 4. Puffs and pop overs- hollowed shell made of choux pastry
that contains moisture) are better used than liquid oil. If oil is used, that are crisp and brown on the other side with shiny, thin
reduce the amount, similarly, the amount of water should also be crust but moist and soggy inside. It usually has a sweet
reduce. creamy custard filling inside the shell. Basic ingredients and
Water or liquid may be used. Milk improves the flavor and usual proportion for the shell are 1 cup flour, 1 cup flour, 1 cup
color of the crust. For commercial product, water is usually used. Any water, 4 eggs, ½ cup butter and, ¼ teaspoon salt.
of these liquid should be cold when used so as to keep to the 5. Local Filipino pastries-include regional delicacies like otap,
minimum the hydrogenation of the flour and also to keep the fat barquillos, rosquillos, turnover de kasoy, turrones de mani,
globules becomes limited and moisture is just enough to make roscas, and all-time favorites like hopia and empanadas or
dough cohesive for rolling. empanaditas.
Steam is the primarily leavener for pie crust and air is the Classification of crust
secondary leavening agent. This is because the moisture in the The dough used in pasties differ in flakiness and tenderness
dough, once heated, also causing expansion; hence, both steam depending on the ratio of flour, salt, shortening, and water. For
and air increase the volume of crust. instance, the dough for hopia is flakier; that of cream puff and
The use of salt in any baked product improves the flavor. croissant are more tender than pizza. The dough, oftentimes called
However, use salt in minimal amount onl. If margarine or salter butter crust, can be classified single or double.
is used, salt should be omitted. Single crust pie need only one layer that is usually laid at the
Kinds of pastries bottom of the pan called the lower crust. Custard pie, chicken ala
1. Pies – single or double crust and filled with variation of fillings king pizza, or boat tart are some of its example. In some pies, the
ranging from fruits-strawberries, blueberries, apple, banana, crust is found on top called upper crust. Patel de lengua and
pineapple, mango, peaches, buko; meat- ground pork, chicken pastel only have upper crust. However, moist pies are have
shredded beef, strips of chicken, ham, bacon, and cold cut; a combination of lower and upper crust. Buko pie, pineapple pie
vegetables- mushroom, bell pepper, potatoes, carrots, and apple pie are some of its examples.
cabbage, sweet peas, celery, spices- like cinnamon nutmeg; The traditional type of pies are round in shape and baked in
and other like raisins, nuts, custard and cheese. pie pans approximately 9 inches in a
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diameter. Some pies today are larger in pie (e.g pizza) or smaller 7. Milk improves the color of the crust and salt improves the
(chicken pie, meat pie). Other types of pastries like croissant or flavor. Milk can be used instead of water. On the other hand,
cream puff required additional types of ingredients and special skip salt when margarine is used.
technique in working out the dough. 8. Use light strokes in mixing and rolling. This slow down gluten
An ideal crust should be tender and flaky. These development.
characteristic can be achieved basically in two ways: 1. By 9. Cold water or liquid contribute flakiness. Fat particles are well
combining the right proportion of the flour to shortening; and 2. By formed and preserved. Over hydration is minimized.
executing the correct technique in mixing. 10. Roll out lightly with rolling pin. Place dough in between sheet
Since the crust is an integral part of any pastry recipe, it is of waxed paper to facilitate rolling and to produce a smooth,
more important to develop your skill in making. The hallmark of well-flatten crust. Avoid too many rolling motion. Minimize to
success in pastry making is flakiness and tenderness of the crust. about 10 motion. This prevent too much gluten develop.
Principle in the Preparation of Pastries Definition of terms
Some principles that need to kept in mind when preparing *Hydrogenated shortening is a fat or lard is processed with
pastries are the following: hydrogen to become solid.
1. The dough in pastries do not need a highly develop gluten. *Manipulated-to work using the hand.
Use pastry for this. If pastry flour is not readily available, all- *Leavener an agent like air, steam, or the use of leavener( yeast,
purpose flour can serve the purpose. baking powder, or baking soda) to introduce air cell in the
2. Enough gluten development is dependent on controlled dough on batter ( to increase the size after baking).
manipulation- the ratio of flour to shortening and the amount *Innovative- introduce something new.
of water added. *Enrich- to enhance or improve the quality; filling enrich, pastries
3. Shortening and butter is preferable than liquid oil. The former by improving its palatability, appearance, and nutrient content.
contains moisture that has a better effect on flakiness. *Crust-refer to the dough in pies and other pastries characterize
4. Over handling of the dough leads to higher gluten by flakiness and tenderness.
development, making the dough more elastic and sometimes *Hydration- to combine with water to form hydrate. Specifically,
rubbery. When mixing, use the finger instead of heels of the this refers to water added to flare to make a dough or batter.
hand to avoid overhandling. *Habits-customary of doing things.
5. The ratio of flour to shortening ranges from 1:1/3 to 1: 2/3 cup. *Safety guides-govern action that may cause harm or injuries.
6. Make an additional of liquid (water or milk) on a gradual *Health-state of physical and mental well being
basis. Since flours have different absorbing properties, *controlled manipulation-working with pastries dough regulated
approximate the right amount of liquid by sprinkling it as you by a prescribed number of strokes.
go along until the correct level of hydration has been *Over hydration- too much liquid absorbed by flour resulting to
achieved. less flaky product.
*Flaky-characteristic of crust consisting of crispy layer instead of
being wet.
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*Texture-surface appearance of crust. Ideally, texture should be

bit rough with tiny blister to suggest flakiness. Every standard recipe contains these components:
*Blind baking- a process of pre baking crust without fillings yet in ingredients, procedure, size, and shape of pan, temperature,
about 10-15 minutes. and cooking time. Fo beginner students, it is safe to follow strictly
Lesson 4. Cause of Poor Quality of Pastry what is prescribed in the recipe. Modification can be done later
Characteristics Causes for purpose of improving product or to procedure a product that
1. Thick, tough, or doughy Insufficient shortening is in accordance to one’s taste or preference.
Too much water
Over mixing Activities: Video performance; Make a videoes while baking pastries
Excess flour such as pine apple pie, buko pie and egg pie
2. Too pale Over mixing Activity 1 Activity 2
Low temperature Bake pineapple pie. (use double crust) Bake buko pie. (use
Under baked
double crust)
3. Too dark High temperature
Over baked
Activity 3
4. Thin brittle and burns Pastry is too thin
easily Excessive shortening Egg pie
5. Too many blister High temperature Materals, Tools and Equipment Used in Baking Pie.
Not pricked enough 1pc Pastry blender 1 pc knife rolling pin Dietetic
Pastry fitted too tight in pan Scale
6. Shrink in pan Wrong proportion of ingredients 1pc mixing bowl Stove and LPG plastic
Over handling when in pan 1 pc wooden spoon Oven measuring cup
Dough stretched tightly 1 pc sauce pan Pie pan
Low temperature measuring spoon
7. Poor Flavor Wrong proportion of ingredients
Low quality ingredients
Overcooked to burning stage
Slightly raw taste

For the chart, one can infer four general causes that make for
the success or failure in pastry making.
1. Amount and quantity of ingredients
2. Technique and method of handling these ingredients
3. Use of right tools and equipments
4. Right temperature and length of cooking time
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3. (Steam, Air, Carbon dioxide) is the primary leavener for pie

crust.
4. Good quality pastry is tender and (crispy, crusty,flaky)
5. (Water, Juice, Milk) is a liquid ingredient that improves the
flavor and color of the crust.
6. Liquid used in pastry should be cold, so as to keep to the
minimum (absorption, hydration, fermentation) of flour.
7. An ideal type of flour in pastry making is (cake, all-
purpose,bread) flour.
8. Overhandling dough leads to (higher, lower, minimal) gluten
development.
9. An ideal ratio of flour to shortening in pastry (1:1/4, 1:1, 1:1/3)
10. Use (heavy, light, minimal) stroke in kneading the dough for
pastry.
II. Enumeration: Enumerate the following being ask.
1-5. Enumerate tools and equipment used in baking pastry.
6-8. Guidelines for a creative and artistic plating cake, pastries,
and other baked products.
9-12 General causes of success or failure in pastry making.
13-15. kinds of pastries.
III. Essay: Explain in two to three sentences. (5 points)
1. How will you achieve a tender and flaky pastry?
2. Why is shortening preferred over oil in pastry making?
3. Why do you use cold water in making crust?
Reflection
Post Test What I know before the topics in this module
I. Underline the correct answer to complete the correct __________________________________________________________________
statement. __________________________________________________________________
1. Pastries consist of (high, medium, low) proportion of fat to __________________________________________________________________
flour.
2. Solid fat is better than liquid oil in pastry making because it What I have learned in this module
contains (water, moisture, steam) __________________________________________________________________
__________________________________________________________________
__________________________________________________________________