BPP Las Kinds of Pastry

Bread and Pastry Production
QUARTER 2 LAS Number
Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:
LEARNING ACTIVITY SHEETS
TOPIC: Kinds of Pastry

Background Information for Learners
Definition of Pastries
Pastries are an assortment of rich flour mixtures consisting of a high proportion

of fat to flour which relatively small amount of liquid and is enriches with different kinds
of fillings. The term pastry comes from the word “paste”, meaning to “stick”. Pastry is
mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various paste
and dough and to the many products made from them.
Kinds of Pastries
1. Cream puffs - A type of light pastry that is filled with whipped cream or a sweetened
cream filling and often topped with chocolate.
https://www.pxfuel.com/en/free-photo-jarhj
2. Puff pastry - A light, flaky, rich pastry made by rolling dough with butter and folding
it to form layers: used for tarts napoleon.
https://www.needpix.com/photo/1654182/food-gourmet-puff-pastry-kitchen-delicious-restaurant-cakes-cook-culinary
3. Danish pastry- A pastry made of sweetened yeast dough with toppings such as fruits,
nuts, or cheese.
https://pixabay.com/photos/danish-pastry-sweet-danish-specialty-866284/
4. French pastries- A rich pastry, filled with custard or fruit.
https://www.flickr.com/photos/iamericat/8320160854
Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

5. Pie and Tart - Pastries that consist of two components: the first, relatively thin pastry
(pie) dough, when baked forms a crust (also called pastry shells) that holds the sec-
ond, the filling.
https://www.flickr.com/photos/hfb/27535642
6. Croissants- A flaky raised dough. It is like a sweetened cross between a simple yeast
– raised dough and puff pastry. The dough is rolled with butter to create layers and is
then left to rise , creating a very light texture. The downside is that it is technically
involved and requires a great work deal.
https://pxhere.com/en/photo/1046593
7. Turnovers - Layered and flaky crust folded into empanada shape and filled with a
variety of fillings- fruits, jams, chicken, pork, beef, tuna with cream, and vegetables.
Crust of turnovers is similar to the recipe of croissant, with a tender and flaky texture.
https://www.flickr.com/photos/jeffreyww/5474519469
8. Local Filipino Pastries - Include regional delicacies like otap, barquillos,

rosquillos, turrones de kasoy, turrones de mani, roscas and all time favourite like
hopia and empanadas or empanaditas.
http://photography.mojado.com/archives/2004/05/09/hopia.php
Classification of Pastry Crust
The dough used in pastries differs in flakiness and tenderness depending on

the ratio of flour, salt, shortening, and water. For instance, the dough for hopia is
flakier; that of cream puff and croissant are tenderer than pizza. The dough, oftentimes
called crust, can be classified single or double.
Single crust pies need only one layer that is usually laid at the bottom of the
pan called the lower crust. Custard pie a la king pizza or boat tarts are some of its
examples. In some pies, the crust is found on top called upper crust. Pastel de lengua
and chicken pastel only have upper crust. However, most pies have a combination of

lower and upper crust. Buko pie, pineapple pie, and apple pie are some of its
examples.
The traditional type of pies is round in shape and baked in pie pans
approximately 9 inches in diameter. Some pies today are larger in size (e.g. pizzas) or
smaller (e.g. chicken pies, meat pies). Other types of pies like croissants or cream
puffs require traditional types of ingredients and special technique in working out the
dough.
An ideal crust should be tender and flaky. These characteristics can be
achieved basically in two ways. (1) by combining the right proportion of flour to
shortening ; and (2) by executing the correct technique in mixing.
Since the crust is an integral part of any pastry recipe, it is more important to
develop your skills in crust making. The hallmark of success in pastry making is the
flakiness and tenderness of the crust.
Principles in the Preparation of Pastries

Some principles that need to be kept in mind when preparing pastries are the following:
1. The dough in pastries do not need a highly developed gluten. Use pastry flour for this.
If pastry flour is not readily available, all purpose flour can save the purpose.
2. Enough gluten development is dependent on controlled manipulation – the ratio of
flour to shortening and the amount of water added.
3. Shortening and butter is preferable than liquid oil. The former contains moisture that
has a better effect on flakiness.
4. Overhandling of the dough leads to a higher gluten development, making the dough
more elastic and sometimes rubbery. When mixing , use the fingers instead of the
heels of the hand to avoid over handling.
5. The ratio of flour to shortening ranges from 1:1/3 cup to 1: 2/3 cup.
6. Make the addition of the liquid (water to milk) on a gradual basis. Since the flours have
different absorbing properties, approximate the right amount of liquid by sprinkling it
as you go along until the correct level of hydration has been achieved.
7. Milk improves the color of the crust and salt improves the flavour. Milk can be used
instead of water. On the other hand, skip salt when margarine is used.
8. Use light strokes in mixing and rolling. This slows down gluten development.
9. Cold water or liquid contributes to flakiness. Fat particles are well formed and pre-
served. Over hydration is minimized.
10. Roll out lightly with a rolling pin. Place dough between sheet of waxed paper to facili-
tate rolling and to produce a smooth, well flattens crust. Avoid too many rolling mo-
tions. Minimize to about 10 motions. This prevents too much gluten development.

REMEMBER THESE
1. Pastries are baked products contain a high proportion of fat, flour, and liquid.
2. Kinds of pastries include pies, tarts, turnovers, puffs, Danish pastry, French pastries,
croissants and local pasties like barquillos, otap, hopia, turrones, and others.
3. The ratio of flour to shortening ranges from 1:1/3 cup to 1:2/3 cup.
4. There are two types of pastry crust: single and double. An ideal crust is tender and
flaky.
5. Keep in mind the principles in preparing pastry to achieve a tender and flaky quality.
6. The characteristics of a good pastry are described mainly in terms of its palatability.
7. A good crust has a shape that is well- formed and even on all sides.
8. The inside of a pastry is ideally characterized in terms of flavour, tenderness, and
texture.

LEARNING ACTIVITY 2:
True or False: Write T if the statement is true and write F if the statement is false.
1. Shortening and butter is preferable than liquid oil.

2. The ratio of flour to shortening ranges from 1:1/3 and 1:2/3.
3. The traditional type of pies are round in shape and baked in pie pans
approximately 9 inches in diameter.
4. The texture of the crust should be smooth and satiny.
5. The size of the crust is dependent to the size of the pan.
LEARNING ACTIVITY 3:
Multiple Choice. Choose the correct answer and write the letter of your answer on a
separate sheet of paper.
1. What refers to the dough in pies and other pastries characterized by flakiness and
tenderness?
a. Filling c. base
b. Crust d. toppings
2. A pastry made of sweetened yeast dough with toppings such as fruits, nuts, or
cheese.
a. French pastries c. puff pastries
b. Danish pastry d. cream puff
3. Use ___ strokes in mixing and rolling. This slows down gluten development.
a. Light c. fast
b. Heavy d. slow
4. These are an assortment of rich flour mixtures consisting of a high proportion of fat to
flour with relatively small amount of liquid and is enriched with different kinds of
fillings.
a. Pies c. crust
b. Pastries d. desserts
5. An ideal crust should be ________?
a. Tender and flaky c. chewy and oily
b. Juicy d. bland and chewy

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Bread and Pastry Production

QUARTER 2 LAS Number

Name of Learner: Grade/Section:

LEARNING ACTIVITY SHEETS

TOPIC: Kinds of Pastry

Pastries are an assortment of rich flour mixtures consisting of a high proportion

4. French pastries- A rich pastry, filled with custard or fruit.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

8. Local Filipino Pastries - Include regional delicacies like otap, barquillos,

Classification of Pastry Crust

The dough used in pastries differs in flakiness and tenderness depending on

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

Principles in the Preparation of Pastries

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

1. Shortening and butter is preferable than liquid oil.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5

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