BPP G11 - Q2.2

Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte
BREAD AND PASTRY PRODUCTION NCII

GRADE 11
Fourth Quarter: WEEK 2
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________
Learning Activity Sheets

WHAT I NEED TO KNOW
After going through this module, you are expected to:
1. Content Standard:
 The learner demonstrates understanding of the basic concept and underlying theories
in preparing and producing pastry products.
TLE_HEBP9-12PB-IIa-g-4
2. Performance Standard:
 The demonstrates understanding of the basic concept and underlying theories in
preparing and producing pastry products.
Specific Objectives:
 Explains baked pastry products according to techniques and appropriate conditions;
and enterprise requirement and standards; and
 Knows how to select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise practices.
WHATS IN
Pre-test
Direction: Fill the blank with the correct answer

_________1. To pinch together the edge of a piecrust with the fingers or fork tines.
__________2. To press the mixture out of the piping bag.
__________3. A ridged edge made with your thumbs and index finger.
__________4. A French term that means “put in place”. It includes assembling all the necessary
ingredients, equipment, and tools needed to perform the task.
__________5. The outer part of a loaf bread or pastry.
WHAT IS IT
PREPARING AND BAKING PIES AND PASTRIES

Pastries are one of the most popular dessert and snack foods. Many seasonal fruits go well with a pie
crust. Many of our wide range of desserts can fill in a pastry shell. Buko, banana, mango, pineapple, and
egg pies are among the favorites. Would you like to bake your own pie? Test yourself if you can make a
good pie crust. Study carefully the ingredients and procedure in preparing and baking pastries and pies.
KINDS OF PASTRIES
1. PIES – One Crust Pie (Single) and Double Crust Pie filled with variations of fillings ranging from fruits
– strawberries, blueberries, apples, bananas, pineapple, mango, buko (young coconut meat), ground
pork, shredded beef, strips of chicken, ham, bacon, vegetables and cheese
1. One crust pie- is a type of pie that does not have a top crust. It only has the bottom crust that
lines the pie plate and holds the filling with a thin layer of dough. The bottom crust is baked
first then the filling is added to the pie shell for final baking. The pie can be topped with
meringue, whipped cream, nuts and other toppings.
2. Double crust pie - is made of two crusts - the top and the bottom crusts that seal around the fillings. It
keeps the juice of the fruits inside the crust if you are preparing a fruit pie. In sealing the edges of the
crust, you can use your finger or a fork in order to make a decorative edge of your pie crust. Examples:
lattice top and other decorative top crust designs.
2. Tarts
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
The pastry is usually short crust pastry; the filling may be sweet or savoury, though modern tarts are
usually fruit-based, sometimes with custard and meringue usually comes in round and boat shapes with
fluted edges. Tarts are also called small pies.
3. Turnovers – are individual pies formed by folding the crust in half over a filling. The open edges are
pressed together to enclose the filling. Turnovers are usually small enough to be held by hand and
maybe baked or fried. Fillings can be sweet or savory (example, meat fillings). Empanada is an example
of turnover.
4. Cream Puff – hollowed shells made of choux pastry that are crisp and brown on the outside with shiny
thin crust but moist and soggy inside. It usually has a sweet creamy custard filling inside the shell. Basic
ingredients and usual proportion for the shells are 1 cup flour, 1 cup wayer, 4 eggs, ¼ cup butter and ¼
teaspoon salt.
5. Puff Pastry - is a rolled dough formed from layers of fat in between layers of dough. This produces
very thin layers of dough which puffs up when the trapped air expands during baking (Gisslen, 2001). It
can be used as pie crust like the shell used for Chicken a la King in some bakeshops and restaurants.
TYPES OF PIE CRUST
1. Flaky crust – made from flour, butter or shortening, and water. Shortening is cut into the flour until
the size of peas so the flour is not completely blended with the fat. When the liquid is added, the flour
absorbs it. When the dough is rolled out, lumps of fat and moistened flour are flattened and become
flakes of dough (Gisslen, 2001). Flaky dough is preferred for top crusts.
2. Mealy crust – made from the same ingredients as flaky crust but in this case, the shortening is
incorporated into the flour more thoroughly. The mixture should look like cornmeal or it can even
become so blended that it becomes paste-like. Less water is needed because the flour won’t absorb as
much water. This crust is used for bottom crust because it is not prone to sogginess.
3. Oil based crust – instead of solid fat, oil is used in the mixture. The resulting crust is less rich and
blander and flakier.
4. Crumb crust – ground crackers or biscuits are used instead of flour. The crackers most commonly used
is Graham crackers and Oreo biscuits. This type of crust is commonly used for no-bake pies like
cheesecakes and refrigerated desserts. The crumb crust can also be baked before filling to make it firmer
and less crumbly.
5. Puff pastry or phyllo dough – puff pastry crust has high proportion of fat. It is not very easy to do at
home so commercially prepared and frozen phyllo dough can be bought in specialty shops.
Properties of a well-made pie crust

1. A good pie crust must be crisp or tender. Mealy crusts tend to be more tender while flaky crust is
crisper.
2. Has a golden-brown color.
3. The crust must be fitted with decorated edges in the pie pan.
4. It must be retaining its crispness and not become soggy especially when used with juicy fillings.
5. It should not hard so it can be cut easily.
Activity 1
Direction: True or False. Draw a Smiley Face if the statement is True and Angry Face if the statement is
False.
__________1. Double crust pie is made of two crusts - the top and the bottom crusts that seal around the fillings.
__________2. One crust pie is a type of pie that does not have a top crust.
__________3. Turnover is an individual pie which are formed by forming a decorative top crust like lattice top.
__________4. Oil based crust are made of solid shortening.
__________5. A good pie crust must be crisp and tender.
WHATS MORE
Mixing Techniques Applied for Pies and Pastries

➢ Creaming. It is rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric
mixer to make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles.
➢ Cutting-in. Mixing fat and flour with the use of pastry blender or two knives in a scissor-like manner. This
method cuts fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and
biscuits.
➢ Beating. It is done to incorporate air in a mixture by mechanical agitation. It could be done with the use of wire
whips, eggbeaters and electric mixers.
➢ Stirring. It is often done with a wooden spoon, rotating it through a mixture if necessary, usually until the
ingredients are combined.
➢ Whipping. It is a process of beating eggs and cream to fill them with air and make them thick and fluffy.
➢ Sifting. It is the process of separating the coarse particles in the dry ingredients by passing through a sieve. Air
is incorporated through this method.
➢ Rolling - to flatten dough out into a sheet in preparation to shaping to various forms.
➢Laminating - fat is repeatedly folded into the dough.

Activity 2
Direction: Explain atleast five (5) different mixing techniques used in producing baked pastry products.
2.
1.
3.
4.
5.
WHAT I CAN DO
Activity 3
Title: Mixing Techniques Applied in Pastry Making

Supplies and Materials: Measuring cups (dry), Sugar and Sifter.
STEPS/ PROCEDURES:
1. Sift the sugar using the devises/tools. Use proper sifting.
2. Video your output.
3. “SIFTING SUGAR” as the title of the video.
4. Send your output to my facebook account “Rio Krystal Reluya Molate”.
OVER-ALL EVALUATION
Directions:
Demonstrate the 15 - Can perform Mixing Techniques Applied in Pastry Making.
ff:
1. Sifting 10 - Can slightly perform Mixing Techniques Applied in Pastry

Making.
7 - Can perform some of these skills satisfactorily but requires

considerable assistance and or supervision
TEMPERATURE RANGES IN BAKING

Bake at 350 degrees? Pan Size ~ The general rule of thumb when baking is "the bigger the pan, the lower
the temperature". You bake a 9" round double crust pie for about 30-35 minutes at 350 0F. But if you
were putting the same recipe in a 14" pan you need to lower the temperature to 325 0F for 50-55
minutes.
TEMPERATURE RANGES IN BAKING

Baking Temperatures for Pies and Pastries
All ovens are not created equal. Each type and age of oven may heat differently, so stay near your oven
at first, about five minutes before ending time, until you get to know the amount of time that works
best. Also be sure to watch out for places in your oven that may cook more and those that may cook less
- for example, one of my ovens tends to cook foods and parts of foods faster when placed towards the
right side than those placed on the left side.
ASSESSMENT
Directions: Know the following pies an pastry recipe to its corresponding temperature range.
________________1. Custard, Pumpkin, or Similar Open Pies

________________2. Puff Pastry.
________________3. Apple or any double crust pie with raw filling.
________________4. Turnovers.
________________5. Pie Shells.
Prepared by:
RIO KRYSTAL R. MOLATE

Subject Teacher

BPP G11 - Q2.2

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Republic of the Philippines

BREAD AND PASTRY PRODUCTION NCII

Learning Activity Sheets

Direction: Fill the blank with the correct answer

__________2. To press the mixture out of the piping bag.

__________5. The outer part of a loaf bread or pastry.

PREPARING AND BAKING PIES AND PASTRIES

TYPES OF PIE CRUST

Properties of a well-made pie crust

Mixing Techniques Applied for Pies and Pastries

➢Laminating - fat is repeatedly folded into the dough.

Title: Mixing Techniques Applied in Pastry Making

1. Sifting 10 - Can slightly perform Mixing Techniques Applied in Pastry

7 - Can perform some of these skills satisfactorily but requires

TEMPERATURE RANGES IN BAKING

TEMPERATURE RANGES IN BAKING

________________1. Custard, Pumpkin, or Similar Open Pies

RIO KRYSTAL R. MOLATE

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