West Visayas State University 2020

Unit 4: Pastry Products

Introduction
The term pastry comes from the
word paste, meaning, in this case, a
mixture of flour, liquid, and fat. In the
bakeshop, pastry refers both to various
pastes and doughs and to the many
products made from them.
Pastry doughs are the foundation
for a wide range of preparations. Pie
dough, short dough, and puff pastry are only a few examples. All are made of the
same basic ingredients, but different preparation techniques give them vastly different
characteristics, making each suitable for different applications. Pastry batters such as
crêpe batter or pâte à choux also serve as elemental preparations and are used in
countless classical and contemporary desserts.
Likweise cookie means “small cake,” and that’s more or less what a cookie is.
In fact, some cookies are made from cake batter. For some products, such as certain
kinds of brownies, it’s difficult to know whether to classify them as cakes or cookies.
Most cookie formulas, however, call for less liquid than cake formulas do. Cookie
doughs range from soft to very stiff, unlike the thinner batters for cakes. This
difference in moisture content means some differences in mixing methods, although
the basic procedures are much like those for cakes.
This chapter concentrates on production of the pastry. Some simple
applications of puff paste and éclair paste are included to give you practice handling
these doughs. In addition, the section on strudel and phyllo includes examples
of pastries made with these doughs. Cookie prepastion was also include.

Learning Outcomes
At the end of the unit, the students must have:
1. select, measure and weigh required ingredients according to recipe or
production requirements and established standards and procedures;
2. prepare variety of pastry products according to standards mixing
procedures, formulations, recipes and desired products characteristics;
3. use appropriate equipment according to required pastry products and
standard operating procedures;
4. bake pastry products according to techniques and appropriate conditions,
and enterprise equipment and standards; and
5. select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise
practices.

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References

Bo Friberg, 2004, The Professional Pastrychef, 4th ed., VanNostrand Reinhold, New
York, USA
Labensky, Sarah R.; Hause, Allan M.; Martel, Priscilla A. (2012), On Cooking 5th
Edition, Boston: Prentice Hall
Labensky, Sarah R.; Martel, Priscilla A.; Damme, Eddly Van (2009), On Baking 2nd
Edition, New Jersey: Prentice Hall
Wayne, G., (2009) Professional Baking, Published by John Wiley & Sons, Inc., ISBN
0-471-46426-0: TX763.G47 2005 641.8’15—dc22
Wayne, G., (2013) Professional Baking, Published by John Wiley & Sons, Inc.,, ISBN
0-471-46427-9
Trainee Manual for Present and Display Petit Fours by William Angliss Institute of
TAFE, Australian Aid through the ASEAN-Australia Development Cooperation
Program Phase II (AADCP II) Copyright: Association of Southeast Asian Nations
(ASEAN) 2012

Score Sheet for Presentation

Name of Recipe: __________________________________ Date: _____________

Direction: Study the characteristics.In ach case, the best quality is described as
follows. Put a check mark () on the appropriate rating for the yeast bread based on
its outside and inside characteristics. Rating Scale

I. Physical Characteristics 4 3 2 1
Excellent Good Fair Poor
Shape:

Size:

Structure:

II. Acceptability

Color:

Flavor:

Texture:

Appearance:

Aroma:

SCORE:

Comments/Suggestions:
_________________________________________________________________
_________________________________________________________________

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Application

Pie, Tart and Cookie?

Instruction: The different pastry recipes were presented below,
cookie, pie, and tart. Kindly select ONE and prepare.
Take a picture of your finish output and paste on the space provided.

Choco Nut Sweet Potato Pie Pumpkin Tarts

Oatmeal Cookie
Ingredients: Ingredients: Ingredients:
 1 ¾ cups white  1 (1 pound) sweet  1 (1.9 ounce) mini phyllo
sugar potato tart shells
 ½ cup milk  ½ cup butter, softened  1 cup whipped topping,
 ½ cup butter  1 cup white sugar divided
 4 tablespoons  ½ cup milk  ⅔ cup cooked pumpkin
unsweetened  2 large eggs eggs puree
cocoa powder  ½ teaspoon ground  ⅓ (3.5 ounce) package
 ½ cup peanut nutmeg instant vanilla pudding
butter  ½ teaoon ground mix
 3 cups quick- cinnamon  1 pinch of spice, or to
cooking oats  1 teaspoon vanilla taste
 1 teaspoon vanilla extract
extract  1 (9 inch) unbaked pie
crust
Directions: Directions: Directions:
1. In a medium 1. Boil sweet potato whole in 1. Remove phyllo shells from
saucepan, combine skin for 40 to 50 minutes, freezer 15 minutes before
sugar, milk, butter, or until done. Run cold using. Reserve a small
and cocoa. water over the sweet amount of whipped
2. Bring to a boil, and potato, and remove the topping for garnish.
cook for 1 1/2 skin. Break apart sweet 2. Combine remaining
minutes. potato in a bowl. whipped topping with
3. Remove from heat, 2. Add butter, and mix well pumpkin; mix until
and stir in peanut with mixer. Stir in sugar, smooth.
butter, oats, and milk, eggs, nutmeg, 3. Mix in pudding mix until
vanilla. cinnamon and vanilla. fully combined. Pour filling
4. Drop by 3. Beat on medium speed into a plastic zip-top bag;
teaspoonfuls onto until mixture is smooth. seal and cut off a small
wax paper. Let cool 4. Pour filling into an corner. Pipe pumpkin
until hardened. unbaked pie crust. filling into the phyllo
5. Bake at 350 degrees F shells.
(175 degrees C) for 55 to 4. Divide the reserved
60 minutes, or until knife whipped topping over
inserted in center comes tarts; pipe out of another
out clean. Pie will puff up zip-top bag if desired.
like a souffle, and then Sprinkle pumpkin pie spice
will sink down as it cools. on top.

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Paste the picture of your output

n this box.

Note to Students: Detached this page and submit to your

Professor on the given due dates.

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Assessment

Instruction: Read each statement carefully and answer what is being ask.
Set A - Multiple Choice
Direction: Choose and circle the LETTER of the correct answer.

1. In pastry making the best choice for pie doughs is very impostant. This ingredient
has enough gluten to produce the desired structure and flakiness, yet is low
enough in gluten to yield a tender product, if handled properly.
A. Fat C. Flour
B. Salt D. Liquid
2. Underbaked bottom crusts or crusts may lead to soggy bottoms but this can be
avoided in several ways EXCEPT ONE.
A.Use flaky dough for bottom crusts.
B. Bake the pies at the bottom of the oven.
C. Do not add hot fillings to unbaked crusts.
D. Use dark metal pie tins, which absorb heat.
3. The starch acts as a stabilizer and may also reduce the cost by allowing for a lower
egg content. Identify which is considered as starchy filling.
A. Pumpkin C. Manggo
B. Coconut D. Avocado
4. A pie fillings that is the same as puddings,which in turn are the same as basic
pastry cream with added flavorings such as vanilla, chocolate, or coconut.
A. Chiffon pie C. Puff pastry
B. Custard D. Cream pie
5. Pastry made in the shape of long stri and this can be made in any shape, but
squares and rectangles are easiest, as in this procedure.
A. Strudel C. Eclair
B. Phyllo D. Tart
6. Cookies come in an infinite variety of shapes, sizes, flavors, and textures.
Characteristics that are desirable in cokkies are as follows EXCEPT ONE.
A. Crispness C. Chewiness
B. Softness D. Compresness
7. Cookie mixing methods are much like cake mixing methods. The major difference
is that less liquid is usually incorporated, so mixing is somewhat
easier.Which is NOT the basic cookie mixing methods?
A. One-stage Method C. Mix Method
B. Creaming Method D. Sponge Method
8. A. type of cookies made as often in bakeshops and food service operations as they
are made in homes because they require excessive labor. This method allows
one to make cookies in a great variety of shapes for different occasions.
A. Bagged Cookies C. Dropped Cookies
B. Bar Cookies D. Rolled Cookies

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9. This coookies consists of simply flattening the pieces with a weight. The pieces
may also be shaped by hand into crescents, fingers, or other shapes.
A. Molded Cookies C. Sheet Cookies
B. Icebox Cookies D. Stencil Cookies
10. The following are to be considered when baking cookies EXCEPT ONE.
A. Too high a temperature increases spreading and may produce
hard, dry, pale cookies.
B. The pan continues to bake the cookies if they are left on it after
being removed from the oven.
C. Doneness is indicated by color. The edges and bottom should just
be turning a light golden color.
D. Excessive browning is especially undesirable if the dough has been
colored.The browning of the surface hides the color.

Set B - True or False.

Directions: Read each of the following statements. If the statement is TRUE, write the
word BLUE. If the statement is FALSE, write the word RED.

_____1. Mealy dough, the fat is cut or rubbed into the flour until the particles of
shortening are about the size of peas or hazelnuts that is, the flour is not
completely blended with the fat, and the fat is left in pie.

_____2. Graham cracker crusts are popular because they have an appealing flavor
and are much easier to make than pastry crusts, crumb crusts are used
primarily for unbaked pies, such as cream pies and chiffon pies

_____3. The two basic methods for making pie fillings are the cooked juice method
and the cooked fruit method.

_____4. Baked meringue can be made into various shapes and baked until crisp is
used in many pastry to make an interesting variety of attractive desserts.

_____5. Tarts are to be garnished with fruits, nuts, or other items, place the
garnishes on the top as soon as they are panned, press them on gently.

Note to Students: Answer on a separate sheet and submit

to your Professor on the given due dates.

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