TLEBPP10 Q2 Mod 2 SelectMeasure WeighIngredients v0.2

9/10
TLE - Bread and Pastry

Production NC II
Quarter 2 – Module 2:
Select, Measure, and Weigh
Ingredients in Preparing Pastry
Products
CO_Q2_TLE 10_Bread_and_Pastry_Production_ Module 2

Technology and Livelihood Education – 10
Alternative Delivery Mode
Quarter 2 – Module 2: Select, Measure and Weigh Ingredients in Preparing Pastry Products
First Edition, 2020
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Published by the Department of Education

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Department of Education – Cordillera Administrative Region
Office Address: Wangal, La Trinidad, Benguet

Telefax: (074)-422-4074
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9/10
TLE - Bread and Pastry
Production NC II
Quarter 2 – Module 2:
Select, Measure, and Weigh
Ingredients in Preparing Pastry
Products
1
Lesson Select, Measure, and Weigh Ingredients
2 in Preparing Pastry Products
What I Need to Know
This module was designed and written with you in mind. It is here to help you
master the concepts of bread and pastry production. The scope of this module permits
it to be used in many different learning situations. The language used recognizes your
vocabulary level. The lessons are arranged to follow the standard sequence of the course.
But the order in which you read them can be changed to correspond with the textbook
you are now using. This module provides you the necessary information and activities
to enrich your knowledge and skills in preparing and presenting pastries.
Lesson 2 – Select, measure and weigh ingredients in preparing pastry products
After going through this module, you are expected to:
1. identify required ingredients in pastry production
2. explain the importance of measuring and weighing ingredients
3. discuss ratio of ingredients in pastry making
Before going through this module, you

must answer first the activity below.
Illustration by: CLPC
2
What I Know
Direction: Choose the letter of the best answer. Write the chosen letter of your answer
on a separate sheet of paper.
1. The best flour for pastry production if pastry flour is not available is
a. all-purpose flour c. cake flour
b. bread flour d. wheat flour
2. Which of the following is the most popular fats for pie crust?
a. butter c. oil
b. margarine d. shortening
3. The liquid ingredient in pastry making that contributes tenderness and flakiness
of the dough is
a. lemon Juice c. orange juice
b. milk d. water
4. The correct ratio of single crust pie is
a. 1: 1/3 c.2: 1/8
b. 1:1/8 d. 2: 2/3
5. Which of the following can be used as liquid ingredients that make a rich dough
brown quickly?
a. lemon juice c. orange juice
b. milk d. water
6. What type of fats makes the pastry very tender and crumbly?
a. butter c. oil
7. Which fat contributes excellent flavor in pastry making but expensive and melts
easily?
a. butter c. oil
8. Which of the following act as the raising agents in puff and flaky pastries.
a. baking powder c. steam
b. egg d. yeast
9. The ingredient that must be dissolved into the liquid before adding to even
distribution of flavor is
a. corn syrup c. salt
b. honey d. sugar
10. The correct ratio of pie dough flour to fat to liquid is
a. 1-1-1/2 c. 4-2-1
b. 3-3-1 d. 4-2-2
3
11. The correct ratio of Pate a’ choux flour to fat to liquid and to egg is
a. 1- ½- ½ - ½ c. 1-1-2-2
b.1-1-1-1 d. 2-1-1-1
12. What is the equivalent of 1 cup sifted All-purpose flour to grams?
a. 114grams c. 165 grams

b. 150 grams d. 200 grams
13. 1 cup of shortening is the same with ______________ ounces
a. 6.7 ounces c. 8 ounces
b. 6 ounces d. 10 ounces
14. The amount of one ingredient relative to an amount of another ingredient is
a. equivalent c. portion
b. part d. ratio
15. Shortening has the best consistency when it is
a. cold c. melt
b. frozen d. warm
What’s In
In the past lesson you have just learned the different terms used in baking and
the tools and equipment needed in preparing pastries. Let us see if you can still
remember them by answering the questions below. Write your answer in a separate
sheet of paper.
1. What tool is needed if I want to measure 2 cups of flour? How will I measure the
flour accurately?
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
2. What will I use to apply frosting to my pastries to look it more appetizing? How will I
use this tool?
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
4
What’s New
In this lesson you should be able to select, measure and weigh required
ingredients in pastry making. And explain the ratio of ingredients required in pastry
making. An information regarding this topic will be given to you on the next pages.
Before moving on, you should answer first the activity below.
Analogy Test
Directions: Select the lettered pair that expresses a relationship like that expressed in
the original pair. Write your answer on a separate sheet of paper.
1. Bread: bread flour Pastry: ______________
a. all-purpose flour c. self-risen
b. cake flour d. self- risen wheat flour
2. Bread: dough Pastry: ______________

a. batter c. crust
b. cookies d. dough
3. Crust: ____________ Dough: soft

a. crumby c. thick
b. flaky d. thin
4. Bread: biological leavening Pastries: _____________

a. baking powder c. chemical leavening
b. biological leavening d. yeast
5. Pasty: _______________ Bread: low fat proportion

a.high fat proportion c. medium fat proportion
b.low fat proportion d. no-fat proportion
6. Shortening: fat Milk: ________________

a. dry c. liquid
b. dairy d. non-dairy
7. Sugar: sweetened Eggs: ________________

a. adds flavor c. emulsifies
b. dry d. liquid
5
8. Brown sugar: spoon and packed Shortening: ________________
a. dip and packed c. lightly spoon
b. dip and sweep d. spoon and packed
9. Measuring spoon: 1 tablespoon baking powder

________________ : 2 cups flour
a. dry measuring cup c. measuring tool
b. graduated measuring cup d. weighing scale
10. Single crust pie

Flour: 1 cup Fats: _____________
a. ½ cup c. 1/3 cup
b. ¼ cup d. 1 cup
What Is It
Baking Ingredients in Pastry Making
Like bakery products, pastry products have also their required ingredients. The
required ingredients for pastry are the same with those required in bakery products
except for some ingredients that are specific for pastry production.
Pastry as a finished product is characterized as having light, airy, fly, and butter-
taste. All pastry is made up of a combination of different ingredients such as flour,
water, salt, butter, or other fats. Pastry products with the desired characteristics can be
produced by observing correct mixing procedures and baking techniques.
I. Selecting Required Ingredients for Pastry Production

1. Flour = makes up the bulk of the ingredients in pastry
a. All-purpose Flour = contains 10-12% protein and can be used in bread,
cake and pastry making. If pastry flour is not available, all-purpose flour
can be used instead. Most pastry dough does not need highly developed
gluten.
b. Pastry Flour = has enough gluten to produce the desired structure and
flakiness. It is good for making cookies, pie dough, biscuits, and muffins.
Note: If stronger flour is used, the percentage of shortening be increased to
produce more tenderness. The use of too much flour results in a tough, dry, and
flavorless recipe. On the other hand, too little flour results in a flat, tough, and
6
flavorless baked product. The ratio of flour to shortening ranges from 1:1/3 to
1:2/3.
2. Fat = this contributes to the tenderness and flakiness of pastry.
a. Shortening = the most popular fat for pie crust because it has the right
plastic consistency to produce a flaky crust. It is firm and moldable enough
to make an easily worked dough.
b. Butter = contributes excellent flavor to pie pastry, but it is not frequently
used in volume production for two reasons: it is expensive, and its melts
very easily, making the dough difficult to work.
c. Margarine = this should not be used because it blends too quickly with the
flour, making a flaky pastry difficult to achieve.
d. Oil = makes the pastry very tender, but crumbly rather than flaky.
e. Lard = rendered fat of hogs and mainly used in cooking.
Note: If butter is used in place of shortening, the percentage of fat in the
formula should be increased by about one-fourth. (If 1 pound shortening is called
for, use 1 pound 4 ounces butter, if 500grams shortening are called for, use 65
grams butter). The differences in texture of many pastries have to do with the
type of fats and how fats are introduced during the process. The liquid should be
reduced slightly, as butter contains moisture.
3. Leavening Agents
a. Steam = act as the raising agents in puff and flaky pastries.
b. Egg and steam = act as raising agents for choux pastry
c. Yeast = use in making Croissants and Danish pastry
4. Liquid = use to bind and hold together the blended flour-shortening mixture.
a. Water = is used to bind and hold together the blended flour-shortening
mixture. It should be ice-cold to get the best result.
b. Milk = sometimes used instead of water; it produces pastry that browns
beautifully but tends to be less tender than made with water.
c. Chilled orange or lemon juice = can be used instead of water to add flavor
to the crust.
Note: Add cold liquid ingredients on a gradual basis. Since different types of flour
have different absorbing properties. The addition of liquid contributes to flakiness
as the temperature of liquids allows fat particles to become well-formed and
preserved. Likewise, the flour particles become less saturated with the additional
water, thus minimizing swelling.
5. Salt = it has a tenderizing and conditioning effect on the gluten.
= its main contribution is to add flavor and it must be dissolved into the
liquid before adding to even distribution.
Note: Skip using salt if margarine is used.
6. Sugar = it is added to sweeten the pastry dough
7. Egg = the yolk emulsifies the dough giving the crust characteristics of tenderness,
richness, and brown color.
8. Flavorings such as herbs, spices, essences, and cheeses may be used and be
added to the basic pastry dough.
7
I. Measuring and Weighing Required Ingredients for Pastry Production
Measuring and weighing accurately the required ingredients in pastry making is
of great importance for it may affect the desired characteristics of the baked goods.
The succeeding tables show the basic pastry ingredients weights and of measures
by Rose Levy Beranbaum.
Ounces per
Ingredients Method of Measure Grams per Cup
Cup
Fats
Butter Scoop and packed 8 227
Clarified butter Scoop and packed 6.8 195
Vegetable Scoop and packed 6.7 191
shortening
Commercial lard Scoop and packed 7.5 216
Cream cheese 9 256
Sugars
Granulated,
superfine sugar, Dip and sweep 7 200
and coarse crystal
Powdered sugar Lightly spooned 4 115
Light brown sugar packed 7.6 217
Dark brown sugar packed 8.4 239
Flour and other dry ingredients
Pastry Flour Dip and sweep 4.5 130
Sifted 4 114
All-purpose Flour 4.2 121
Lightly spooned,
Bleached
Dip and sweep 5.2 142
All-purpose Flour Lightly spooned 4.5 130
Unbleached Dip and sweep 5.2 148
Lightly spooned or sifted 2.6 120
corn starch
Sifted 2.6 75
Dutch-processed Lightly spooned 3.2 92
cocoa
Baking powder 1teaspoon 4.9
Baking Soda 1teaspoon 5
8
Ounces per
Cup
Salt 1 teaspoon 6.7
Cinnamon powder 1 teaspoon 6.5
Nuts
Whole 6.7 191
Silvered 4.2 120
Almonds Sliced or coarsely
chopped 3 85
Finely ground 3.7 107
Powder fine 3 89
Walnuts, pecans Halves 3.5 100
Coarsely chopped 4 114
Whole 5 142
Hazelnuts Coarsely chopped 4 114
Finely ground 3.7 107
Smooth peanut scooped 16.6 266
butter
Desiccated coconut packed 3 85
Grate coconut grated 2.7 79
Dairy and water
Sweetened condense Liquid measure 11 316
milk
Heavy cream Liquid measure 8.12 232
Milk, buttermilk, Liquid measure 8.5 242
sour cream
Syrups
Molasses Greased liquid measure 11.2 322
Corn syrup Greased liquid measure 11.5 328
Honey Greased liquid measure 12 345
Other Ingredients
Lemon juice Liquid measure 8.7 250
Orange juice Liquid measure 8.5 242
Vanilla extract 1 teaspoon 4
Citrus zest 1 teaspoon 2
9
Ounces per
Cup
Eggs Ounces Grams per unit Grams per cup
1 large, in shell 2 56.7
1 large, without 1.7 50 253
shell (3T+1/2 t)
1 large egg white(2T) 1 30 240
1 large egg yolk (3 ½
0.6 18.6 255
t)
II. Ratio of Ingredients

Following a recipe is a great way to get started in the kitchen. However, once you
have gotten the hang of it, you can learn the few choice ratios that govern dozens of
different baked products and free yourself from the restriction of recipes. Baking can be
daunting, but what you may not know is that a lot of foods are governed by some very
basic math. Once you understand it, you’ll always be able to make a batch of freshly
baked products.
Part = is a designated amount of one ingredient relative to an amount of another
ingredient, unit of measure being the same.
Example: four parts flour and one part chocolate chips, it means you need 4 tablespoons
of four and 1tablespoon of chocolate chips or 4 cups flour and 1 cup chocolate chips.
The Basic Ratios: Bread, Pie Dough and Pancakes (by: A Tuscan Foodie in America)
Flour Fat Liquid Egg Sugar Notes
Bread 5 3 Rule of thumb: salt- 2% of flour’s
parts parts weight, yeast- 1tsp. for 1 pound
of flour
Pie dough 3 2 1 part Fat and liquid must be as cold as
parts parts possible
Single 1part 1/3 Fat must be cold as possible
crust pie part
Biscuit 3 1 2 1tsp. baking powder per 225g. of
parts part parts flour, use butter as your fat
Cookie 3 2 1 Flavor will vary depending on
parts parts part additions. Use butter as your fat.
Pate a’ 1 1 2 2 Savory and sweet (creampuff

dough) preparations (depends on
10
Flour Fat Liquid Egg Sugar Notes
choux part part parts parts salt and sugar)
Muffin 2 1part 2 1 Straight mixing method, use
parts parts part baking powder
Fritters 2 2 1 Straight mixing method, use
Pancake 2 ½ 2 1 Straight mixing method, use
part
Crepe ½ 1 part 1 One bowl method
part part
Popover 1 2 1 Straight mixing method, no
part parts part baking powder
Wow! Thank you for reading and understanding it. I hope you
learned from the reading you did a while ago. I supposed you
are now excited to explore on another activity. Are you ready?
What’s More
Matching Type
Directions: Match column A with the correct answer on column B. Write only the
letter of your answer in your answer sheet.
A B
1. The bests flour for pastry making a. flaky
2. acts as raising agent of puff

and flaky pastries b. 130 grams
3. A good crust is tender and c. 8 ounces
11
4. 1 cup of Pastry flour is
the same with _______grams d. steam
5. 2 part of flour means e. 6.7 ounces
6. makes a flaky pastry difficult to achieve f. 1: 1/3
7. 1 cup butter is the same with

________ounces g. 2 cups
8. 1 cup shortening the same with

_______ ounces h. flour
9. 1 cup sifted flour is equal to

_________ grams i. Margarine
10. tenderized and condition gluten j. Pastry flour
11. sweeten the pastry dough k. 114 grams
12. 1 part of salt means l. Salt
13. ideal proportion of flour

to shortening m. Liquid ingredients
14. makes up the bulk

of the ingredients n. 1 tsp. salt
15. bind and hold together

blended flour and shortening o. Sugar
What I Have Learned
Fill in the blanks

Directions: Supply the needed term to complete the idea of the sentence.
Write your answer on a separate sheet of paper.
1. If stronger flour is used in pastry making, percentage of shortening should be

______________.
2. Pastry is made of high proportion of fat to flour with a small amount of

___________.
3. An ideal pastry crust is ___________ and ___________.

12
4. _____________ is the key in the preparation of the dough for pastry.
5. Shortening has the best consistency when ___________.
6. _________ liquid ingredient is best to use in making pastry dough.
7. _________ produces pastry that browns beautifully but tends to be less tender that
with water.
8. The use of ______ ________ flour results into tough, dry and flavorless recipe.
9. ___________ should be dissolved in liquid before adding to the mixture.
10. Too little _________ in pastry causes the pastry to be crumbly.
What I Can Do
Essay
Direction: Read, analyze, and answer the following questions. (5 points each) Rubrics
will be used to assess your answers.
1. What is the best kind of fats to be used in making pastry dough? Why?
_________________________________________________________________________
2. How do you achieve a tender and flaky pastry dough/crust?
_________________________________________________________________________
Rubrics
Criteria 4 3 2 1
Clarity Exceptionally Generally clear Lacks clarity Unclear
clear and easy and quite easy and difficult to cannot
to understand to understand understand understand
Comprehen- Thorough and Substantial Partial or not Misunder-
siveness comprehensive explanation comprehensive standing or
explanation explanation serious
misconception
on the
explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant
13
Assessment
Multiple Choice
Directions: Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.
1. Shortening has the best consistency when it is
a. cold c. melt
b. frozen d. warm
2. Which of the following can be used as liquid ingredients that makes a rich dough
brown quickly?
b. milk d. water
3. The best flour for pastry production if pastry flour is not available is
a. all-purpose flour c. cake flour
b. bread flour d. wheat flour
4. The correct ratio of Pate a’ choux flour to fat to liquid and to egg is
a. 1-1/2-1/2-1/2 c. 1-1-2-2
b. 1-1-1-1 d. 2-1-1-1
5. 1 cup of shortening is the same with ______________ ounces

a. 6.7 ounces c. 8 ounces
b. 6 ounces d. 10 ounces
6. The liquid ingredient in pastry making that contributes tenderness and flakiness
of the dough is
b. milk d. water
7. Which of the following act as the raising agents in puff and flaky pastries.
a. baking powder c. steam
b. egg d. yeast
8. Which of the following is the most popular fats for pie crust?
a. butter c. oil
9. The correct ratio of single crust pie is

a. 1: 1/3 c. 2: 1/8
b. 1: 1/8 d. 2: 2/3
14
10. What type of fats makes the pastry very tender and crumbly?
a. Butter c. Oil
b. Margarine d. Shortening
11. The ingredient that must be dissolved into the liquid before adding to even
distribution of flavour is
a. Corn syrup c. Salt
b. Honey d. Sugar
12. Which fat contributes excellent flavor in pastry making but expensive and melts
easily?
a. Butter c. Oil
b. Margarine d. Shortening
13. The amount of one ingredient relative to an amount of another ingredient is

a. equivalent c. portion
b. part d. ratio
14. What is the equivalent of 1 cup sifted All-purpose flour to grams?

a. 114 grams c. 165 grams
b. 150 grams d. 200grams
15. The correct ratio of pie dough flour to fat to liquid is

a. 1-1-1/2 c. 4-2-2
b. 3-2-1 d. 4-2-1
How did it go? Were you able to get them correctly?
Illustrationby CLPC
15
Additional Activities
True or False
Directions: Write TRUE if the statement is correct and FALSE if it is incorrect. Write
your answer on a separate sheet of paper.
1. If wheat flour is used in pastry making, percentage of shortening should be
increased.
2. Shortening blends too quickly into the flour if it is cold.
3. Ideal pie dough consists of 3 parts flour, 3 parts fats and 1-part water.
4. Liquid ingredients in pastry making should be warm to maintain proper dough

temperature.
5. Additional measurement of salt should be added if margarine is used in pastry

making.
6. The differences in texture of many pastries have to do with the type of fats and how
fats are introduced during the process.
7. The yolk of the egg emulsifies the dough and gives the crust characteristics of
dryness.
8. To measure fat is to spoon and pack the fat into the measuring cup.
9. In measuring flour spoon full into the measuring cup and level it off with spatula.
10. To attain a tender and flaky dough proportion of flour and fat is very important.
Congratulations, you can move now to the next module!
16
17
Assessment What's More What I Know
1. C 1. J 1. A
2. B 2. D 2. D
3. A 3. A 3. D
4. D 4. B 4. A
5. B 5. G 5. B
6. D 6. I 6. C
7. B 7. C 7. A
8. D 8. E 8. C
9. D 9. K 9. C
10. B 10. L 10. B
11. D 11. O 11. C
12. A 12. N 12. A
13. D 13. F 13. A
14. B 14. H 14. D
15. B 15. M 15. A
Additional Activities What I have learned What’s New
1. True 1. increased 1. A
2. False 2. liquid 2. C
3. False 3. tender, flaky 3. B
4. False 4. flour mixture 4. C
5. False 5. cold 5. A
6. True 6. Cold
6. C
7. False 7. Milk
7. C
8. True 8. too much
9. Salt 8. D
9. True
10. Water 9. A
10. True
10. C
Answer Key
References
A. Books
Cadiente, Maria Margarita A., Bread and Pastry Production. ANVIL Publishing, Inc.,
Pasig City, Philippines. 2013, 112-113
De Los Reyes, Cecilia Elena P. and Anero, Marjorie B., Bread and Pastry Prodcution.
LORIMAR Publishing, Inc. Philippines. 2016p.33-34
Gisslen, Wayne. Professional Cooking 8th Edition. John Wiley and Sons, Inc.,
Hoboken, New Jersey. 2015. Pp 98
B. Online Sources
Alan Henry.Howt to Free Yourself from Recipes with a Few Golden Cooking Ratios.
Lifehacker.10/23/13. Access on July 2 from https://www.google.com/amp.
How to make perfect Choux Pastry.June 14, 2020. Access on June 24, 2020 from
https://www.theflavorblended.com/how-to-make-perfect-choux-pastry/
18
For inquiries or feedback, please write or call:
Department of Education – Bureau of Learning Resources (DepEd-BLR
Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: [email protected] * [email protected]

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9/10

TLE - Bread and Pastry

CO_Q2_TLE 10_Bread_and_Pastry_Production_ Module 2

Published by the Department of Education

Development Team of the Module

Printed in the Philippines by ________________________

Department of Education – Cordillera Administrative Region

Office Address: Wangal, La Trinidad, Benguet

2 in Preparing Pastry Products

What I Need to Know

Before going through this module, you

Illustration by: CLPC

a. 114grams c. 165 grams

2. Bread: dough Pastry: ______________

3. Crust: ____________ Dough: soft

4. Bread: biological leavening Pastries: _____________

5. Pasty: _______________ Bread: low fat proportion

6. Shortening: fat Milk: ________________

7. Sugar: sweetened Eggs: ________________

9. Measuring spoon: 1 tablespoon baking powder

10. Single crust pie

Baking Ingredients in Pastry Making

I. Selecting Required Ingredients for Pastry Production

II. Ratio of Ingredients

Pate a’ 1 1 2 2 Savory and sweet (creampuff

Illustration by: CLPC

2. acts as raising agent of puff

3. A good crust is tender and c. 8 ounces

5. 2 part of flour means e. 6.7 ounces

6. makes a flaky pastry difficult to achieve f. 1: 1/3

7. 1 cup butter is the same with

8. 1 cup shortening the same with

9. 1 cup sifted flour is equal to

10. tenderized and condition gluten j. Pastry flour

11. sweeten the pastry dough k. 114 grams

12. 1 part of salt means l. Salt

13. ideal proportion of flour

14. makes up the bulk

15. bind and hold together

What I Have Learned

Fill in the blanks

1. If stronger flour is used in pastry making, percentage of shortening should be

2. Pastry is made of high proportion of fat to flour with a small amount of

3. An ideal pastry crust is ___________ and ___________.

5. Shortening has the best consistency when ___________.

6. _________ liquid ingredient is best to use in making pastry dough.

9. ___________ should be dissolved in liquid before adding to the mixture.

10. Too little _________ in pastry causes the pastry to be crumbly.

5. 1 cup of shortening is the same with ______________ ounces

9. The correct ratio of single crust pie is

13. The amount of one ingredient relative to an amount of another ingredient is

14. What is the equivalent of 1 cup sifted All-purpose flour to grams?

15. The correct ratio of pie dough flour to fat to liquid is

How did it go? Were you able to get them correctly?

2. Shortening blends too quickly into the flour if it is cold.

4. Liquid ingredients in pastry making should be warm to maintain proper dough

5. Additional measurement of salt should be added if margarine is used in pastry

Congratulations, you can move now to the next module!

Illustration by: CLPC

Department of Education – Bureau of Learning Resources (DepEd-BLR

3. An ideal pastry crust is _ and _.