LESSON 4: * PASTRY INGREDIENTS

*PROPORTION CONTROL, YIELDS, WEIGHTS, AND SIZES

*TYPES, KINDS, AND CLASSIFICATION OF PASTRY PRODUCTS

Virtual Meeting (Video conference on lesson overview in 30 minutes)

In this lesson, you will learn how to independently demonstrate the core competencies in
preparing and producing pastry products. This is the competency you’ll need, to accomplish the task
for this quarter. But before you proceed, read and ponder on the Ideal Wisdom below to develop your
faith and values learning to connect with the lesson.

Ideal Wisdom (You need to contemplate on this in 5 minutes)

Exhibit sensitivity for other cultures' tastes. CE4a Responsible Citizenship
Meet the highest standards of taste and beauty. FB22 Christian Behavior
His branches shall spread and his beauty shall be as the olive tree and his smell as Lebanon. Hosea
14:7
As you go through this lesson, you need to learn the pastry ingredients; proportion control,
yields, weights, and sizes; and types, kinds, and classification of pastry products. You will need this
to achieve the learning competencies necessary to perform the tasks. But before you proceed, meditate
in “prayer” for you to acquire wisdom from God.

Scholarly Stuffs (You must know what to learn in 1 minute)

The learning outcome you need to complete is to prepare and produce pastry products
according to procedural requirements in pastry.

Bits of Target (You must know what to perform in 1 minute)

Knowing your competencies will lead you to independently demonstrate how to prepare and
produce pastry products. You will need the list of materials in the Resources as hygiene gears.

Resources

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 The following are the materials you will need.
Moodle platform/module proportion control, yields, weights, and sizes table
pastry ingredients list types, kinds, and classification of pastry products list

Home Source
Here are the lists of references you can use for further understanding of the lesson.
Sumisim, C.M. et al (2014), TLE – Bread and Pastry Production, 2016 Edition, Philippines: The
Library Publishing House, Inc.
DepEd K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May
2016

Simplify Word/s (Understand these terms in 3 minutes)

1. Choux pastry or pâté à choux - A light pastry dough for making profiteroles, croquembouches,
éclairs.
2. Commis - a junior chef.
3. Crimp - to press or pinch into small regular folds or ridges.
4. Cut in - means working solid shortening into dry ingredients with two knives or a pastry blender
until well mixed.
5. Quiche – is a savory pie that consists of a pastry crust filled with custard made of eggs and a
variety of other ingredients.

Knowledge Check (You must answer this in 10 minutes)

This pre-test/activity will let you know your prior knowledge about the lesson.
Situational Analysis!
Direction: Edna will prepare a custard/egg pie. What are the ingredients that she should
prepare? Write ( Y ) if it is a correct ingredient and write ( N ) if it is not.
Write the answer on the left of the ingredients.
1. flour 6. warm water
2. oil 7. vanilla
3. salt 8. milk
4. yeast 9. eggs
5. butter 10. orange juice

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 Brilliant! You’re done with the activity. Now, you are ready for more information
exploration.

Evidence Panel (Read and learn the lesson in 30 minutes then review in 15 minutes)
The pastry is a type of bread and so many different types exist that there is no one way to
classify them. Pastry's main differences have to do with fat, the type used, its proportion, and how it is
combined into the flour.
PASTRY INGREDIENTS
1. Flour = wheat, cereals
2. Shortening = lard, butter, margarine
3. Salt = flavor, seasoning
4. Liquid = cold water, milk
5. Leavening Agent = 1. chemical – baking powder
= 2. physical – folding, steaming, frying, baking
6. Flavourings = vanilla, lemon, nuts, salt, chocolate
7. Acidic Ingredients = lemon, vinegar, buttermilk, sour cream

SINGLE CRUST PIE PROPORTION OF INGREDIENTS

1 c all-purpose flour 1/2 t salt
1/3 c lard/butter 2-3 T cold water

DOUBLE CRUST PIE PROPORTION OF INGREDIENTS

2 c all-purpose flour 1 t salt

2/3 c lard/butter 4-5 T cold water
Omit if salted butter is used.

RATIO OF INGREDIENTS
FLOU
PRODUCT FAT LIQUID EGG SUGAR
R
Pie Dough 3 2 1
Choux Pastry 1 1 2 2
Short Pastry 2 1 1
RATIO OF INGREDIENTS FOR DIFFERENT TYPES OF PASTRY
RATI
PASTRY O FAT FLOUR WATER INFORMATION

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 SHORTCRUS 1 : .2 1 : .2 200g plain 8x5 ml spoon white or yellow fat or
T the combination can be used
200g strong 2x5 ml spoons
ROUGH PUFF 3 : .4 150g 7x15 ml spoon
plain lemon juice is added
SUET CRUST 1 : .2 100g 200g 7-8 x15 ml spoon grated suet is used
2 : .3 50g 75g 8-9 x15 ml spoon boiled fat, water &
CHOUX
beaten eggs are used
HOT WATER 3 : .8 75g 200g 5x15 ml spoon boiled fat & water
are used

2 Basic Types of Pies

1. Single-crust pie
2. Double or two-crust
Kinds of Pastries
1. Barquette 8. Choux 15. Pizza
2. Pies 9. Empanaditas 16. Short Crust
3. Tartlet 10. Empanada 17. Pate Sucree
4. Quiche 11. Brioche 18. Flaky Pastry

5. Filo Pastry 12. Suet Crust 19. Puff Pastry

6. Hot water pastry 13. Rough Puff Pastry 20. Flan
7. Hopia 14. Tart 21. Croissant
22. Cream Puff
Categories of Pastry
1. Laminated = croissant, Danish, puff, filo
2. Non-laminated = pie, tart, choux, brioche, short crust

Preparing a variety of Pastry

Laminated pastry undergoes the process of repeated folding of the solid fat into the dough to create
very thin alternating layers of butter and dough.
The non-laminated pastry is done by cutting the solid fat into the flour or adding melted or liquid
oil. This is more compact and crumblier.

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 Evidence Links (Watch and learn thru this in 20 minutes)
You can link to these websites to learn more about pastry.
https://www.youtube.com/watch?v=TuvImdGdXxE
https://www.youtube.com/watch?v=fk7cFGGiZlE
https://www.youtube.com/watch?v=ldz2SclVEgw
Yes! You’ve acquired the knowledge! It’s time for you to check your learning.

Learning Check (You must answer this in 10 minutes)

Accomplish this post-activity to level up your learning about the lesson.
True or False?
Direction: Decide whether the statement is true or false. Write your answer on the blank before
the number.

______ 1. Double crust pie flour proportion to liquid is 2c:5T

______ 2. Flour as pastry ingredients includes wheat, cereals, and butter.
______ 3. Laminated pastry examples include croissant, puff, and brioche.
______ 4. Laminated pastry undergoes the process of repeated folding.
______ 5. Leavening agents in pastry as chemicals are baking powder and steaming.
______ 6. The liquid in pastry commonly uses cold water or milk.
______ 7. The non-laminated pastry is done by cutting the solid fat into the flour.
______ 8. Omit salt if unsalted butter is used.
______ 9. The ratio of ingredients in choux pastry as fat & flour to liquid & egg is 1:2.
______ 10. Single crust pie flour proportion to butter is 1c:1/3c.
Wow! Truly amazing! You are done with the Learning Check. You are to prepare for next
week’s task pane to perform and equip life as faith and values application.

Task Pane (You must provide performance to this in 60 minutes or more)

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Basic Pastry!
Direction: You are to independently demonstrate and perform a vegetarian empanada or a
vegetarian pastry product of your choice based on the listed kinds, according to standard operating
procedures and baking techniques, and according to your available resources and equipment you
can use in your home or community.
You can watch this link to get an idea on pastry dough making: https://www.youtube.com/watch?
v=VqhlqrIpBUc
https://www.youtube.com/watch?v=MKc5wQPLDrw
You can also link to this, to know about other different pastries list:
https://en.wikipedia.org/wiki/List_of_pastries
Recipe Option for Production:

(Vegetarian Empanada or choose from any pastry kind or recipe production which will apply the healthy
principle.)

Mark Proof (You must know the points of criteria in 5 minutes)

How well you must perform? Find out thru this Scoring Rubric.
(Your facilitator will rate you according to your forwarded demo.)
Below Expectations = 5 Average Expectations = 8 Meets Expectations = 10

1. Prepare with sanitation and hygiene practices.

2. Ingredients were prepared in a correct proportion of flour, fat & water
3. Pastry product was prepared according to techniques.
4. Right baking or other modes of cooking pastry
5. Nice decorating/plating /presentation

Given Chore (You must prepare this for submission in 20 minutes)

You will provide the required knowledge check activity, learning check activity, task pane, and
equip life in file and submit to whichever mode of communication you can submit. (module, portal, PM,
or in my email: [email protected])
You will submit 6 series of pictures or videos of the following as 1) you wearing an apron &
hairnet/cap/hanky; 2) ingredients to be used; 3) measuring; 4) mixing; 5) baking or other modes of
cooking pastry; 6) decorating/plating /presentation, 7) packaging/storing techniques of your
performance demo while preparing the product of your choice together with other required documents.

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 Equip Life (You must give reflection to this in 10 minutes)
Ingredients’ Biblical Symbol!
Direction: The lesson presents pastry ingredients, kinds, and classification of pastry
products. Concerning the lesson, what are the importance of different ingredients in the biblical symbol
for God’s work according to the bible?
Pastry Ingredients Biblical Symbol Importance/Purpose of Each Symbol
1. Flour
2. Shortening as Oil
3. Salt
4. Leavening
5. Liquid as Water

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