Preparing and producing pastry products

WEB SCRIPT Tourism Sector
Sector:
Qualification: Bread and Pastry Production
Unit of Competency:
Module Title: Prepare and Produce Pastry Products

Learning Outcomes: Preparing and Producing Pastry Products

Developer/s:  Prepare Pastry Products
 Decorate and Present Pastry Products
 Store Pastry Products

AIRA A. REGALARIO and JOYANN MAE C. FONTANILLA

TITLE Preparing Pastry Products
OBJECTIVES
At the end of this unit, you should be able to:
 Define Pastry;
 Identify the Basic Ingredients in Making Pastry Crust and Tools and Equipment
needed in Making Pastry Products;
 Apply the Steps to follow when using standard recipe.
 Identify the types, kinds and classification of pastry product;
 Produce Pie Crust;
 Identify the Characteristics of Pastry Crust.

INTRODUCTION

Source: https://www.google.com/search?q=pies&tbm=isch&chips=q:pies,g_1:pastry&hl=en-

GB&ved=2ahUKEwie3_2c_b7pAhULZ5QKHVHHCkUQ4lYoBnoECAEQGw&biw=1226&bih=597#i
mgrc=tmONEWpplQ3FFM

LESSON 1: What is Pastry?

What is Pastry?

Pastry, is a sweet baked food usually made with a crust of dough. It is the base material or foundation of pie or
tart.

This is baked goods made of crust and usually with filling inside or on top of the crust. Pastries include pies,

turn over (empanadas), tarts, and special puff pastry.

Topic 1: Basic Ingredients in Making Pastry Crust

Basic Ingredients in Making Pastry Crust

The basic ingredients of pastry crusts are:

1. Flour- The best flour used for pastry is all-purpose flour. A special pastry flour may be used, if specified in
the recipe. As in all other bakery products, flour gives pastry crusts the basic structure.

Source:https://www.google.com/search?q=all+purpose+flour&tbm=isch&ved=2ahUKEwjNu9GFl7_pAhWBL6YKHeHOA
nsQ2-
cCegQIABAA&oq=all+purpose+&gs_lcp=CgNpbWcQARgBMgQIIxAnMgIIADIECAAQQzICCAAyAggAMgQIABBDMgIIADIECA
AQQzIECAAQQzIECAAQQ1ArWKkGYNoZaABwAHgCgAG4BYgBuA-
SAQczLTIuMC4ymAEAoAEBqgELZ3dzLXdpei1pbWc&sclient=img&ei=p2zDXo3MNIHfmAXhnYvYBw&bih=597&biw=1226&
hl=en-GB#imgrc=YFzYXcR1cyAOVM

2. Shortening. It coats the particles of flour so water cannot penetrate them. In this way, gluten strands are
shorter, thus producing a tender, flaky, crumbly crust. Shortening may be in the form of:
 Lard or pork fat, which gives the “shortest” crust;
 Butter, which is best in flavor and flakiness and it is used in puff pastry;

 Margarine, which gives a rich flavor;
 Vegetable shortening, which has no characteristic odor or taste of its own; or
 Vegetable oil, which is seldom used, because it does not produce a flaky crust.

Source:https://www.google.com/search?q=shortening+in+baking&tbm=isch&ved=2ahUKEwjxlr-
Il7_pAhVN4JQKHUHuDOUQ2-
cCegQIABAA&oq=shorten&gs_lcp=CgNpbWcQARgBMgQIABBDMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyAg
gAOgQIIxAnULmSDli8mw5gha8OaABwAHgAgAHKAYgBgAqSAQUwLjYuMZgBAKABAaoBC2d 3cy13aXotaW1n&sclient=img
&ei=rWzDXrGMNM3A0wTB3LOoDg&bih=597&biw=1226&hl=en-GB#imgrc=0Iy-
hcsp8JdUtM&imgdii=9_W3YMRTvUE4hM

3. Liquid. The most commonly used liquid is pastry dough is water. Milk, cream, fruit juice or eggs are also
used in special recipes. Cold liquid must be used (except in trudel and choux pastry). Warm or
lukewarm liquid softens the shortening and results in a hard or brittle pastry.

Source:https://www.google.com/search?q=water+for+baking&tbm=isch&ved=2ahUKEwiVr5OCmb_pAhUL6ZQKHeyaC2
cQ2-
cCegQIABAA&oq=water+for+baking&gs_lcp=CgNpbWcQAzICCAAyBggAEAUQHjIGCAAQBRAeMgYIABAFEB4yBggAEAUQH

jIGCAAQBRAeMgYIABAIEB4yBAgAEBg6BAgAEENQlegPWPmHEGCmixBoAHAAeACAAeMBiAGmGJIBBjAuMTAuNpgBAKAB
AaoBC2d3cy13aXotaW1n&sclient=img&ei=uW7DXtXuGYvS0wTsta64Bg&bih=597&biw=1226&hl=en-
GB#imgrc=rQx9MzDSuZNYfM&imgdii=mGYtGLlnxTvIIM

Topic 2: Tools and Equipment needed in making pastry products.

Tools and Equipment needed in Making Pastry Products: Picture
Name of Tools

1. Measuring cups

Source:https://www.google.com/search?q=measuring+cups&tbm=isch&ved=2ahUKE
wiV3K-Smr_pAhVLEKYKHf8HAOQQ2-
cCegQIABAA&oq=measu&gs_lcp=CgNpbWcQARgBMgQIIxAnMgQIIxAnMgQIABBDMgQ
IABBDMgIIADICCAAyAggAMgIIADICCAAyAggAOgYIABAKEBhQ9dgYWLvnGGCf -
BhoAXAAeACAAeQCiAGbC5IBBzAuMi4zLjGYAQCgAQGqAQtnd3Mtd2l6LWltZw&sclient
=img&ei=52_DXtXMNcugmAX_j4CgDg&bih=597&biw=1226&hl=en-
GB#imgrc=BQJuoEUnexRUkM

2. Glass measuring
cup

Source:https://www.google.com/search?q=glass+measuring+cups&tbm=isch&ved=
2ahUKEwin0pvWm7_pAhVSNaYKHdWuC_gQ2-
cCegQIABAA&oq=glass+measuring+cups&gs_lcp=CgNpbWcQAzoECCMQJzoECAAQQzo
CCAA6BggAEAUQHlCSrgZY8v4GYOyAB2gDcAB4AYABlASIAdEkkgELMC44LjkuMi4wLjGY
AQCgAQGqAQtnd3Mtd2l6LWltZw&sclient=img&ei=gnHDXqeJJNLqmAXV3a7ADw&bih=
597&biw=1226&hl=en-GB#imgrc=U2LY2aVRCA0n5M

3. Measuring spoon

Source:https://www.google.com/search?q=measuring+spoon&tbm=isch&ved=2ahU
KEwiu39eOnL_pAhVTxIsBHRmyBQcQ2-
cCegQIABAA&oq=measuring+s&gs_lcp=CgNpbWcQARgAMgQIIxAnOgQIABBDOgIIAFCi-
ARYvYcFYOeRBWgAcAB4AYABvgOIAfYUkgEJMC40LjUuMC4ymAEAoAEBqgELZ3dzLXdpe
i1pbWc&sclient=img&ei=-XHDXu5-04ivvA-Z5JY4&bih=597&biw=1226&hl=en-
GB#imgrc=adRLOsM-2ik6-M

4. Mixing bowls

Source:https://www.google.com/search?q=mixing+bowl&tbm=isch&ved=2ahUKEwj
C0IW4nL_pAhUE95QKHQSmCQwQ2-
cCegQIABAA&oq=mixing+bowl&gs_lcp=CgNpbWcQARgAMgQIABBDMgQIABBDMgQIA
BBDMgQIABBDMgIIADICCAAyAggAMgIIADICCAAyAggAOgQIIxAnUMGdCFj_rAhgvrcIaA
BwAHgAgAHuAYgBsg6SAQYwLjEwLjGYAQCgAQGqAQtnd3Mtd2l6LWltZw&sclient=img
&ei=T3LDXoLtLYTu0wSEzKZg&bih=597&biw=1226&hl=en-
GB#imgrc=sCKw9c0uH5fTbM

5. Mixing spoon or
wooden spoon

Source:https://www.google.com/search?q=wooden+spoon&tbm=isch&ved=2ahUKE
wiN4_z8nL_pAhVP_JQKHfPaAGQQ2-
cCegQIABAA&oq=woode&gs_lcp=CgNpbWcQARgAMgQIABBDMgQIABBDMgQIABBDM
gQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDOgQIIxAnO

gIIAFDy_AtYv4QMYJ-
UDGgAcAB4AIAB2wGIAcAHkgEFMC4zLjKYAQCgAQGqAQtnd3Mtd2l6LWltZw&sclient=i
mg&ei=4HLDXo3zEs_40wTztYOgBg&bih=597&biw=1226&hl=en-
GB#imgrc=LxepXVmJYn28vM

6. Rubber scrapper

Source:https://www.kitchenkapers.com/products/progressive-set-3-rubber-scraper-
spatulas

7. Flour sifter

Source:https://www.google.com/search?q=flour+sifter&tbm=isch&ved=2ahUKEwiIg
NaCn7_pAhWRFKYKHdSTBHgQ2-
cCegQIABAA&oq=flour+&gs_lcp=CgNpbWcQARgAMgQIABBDMgQIABBDMgQIABBDMg
IIADICCAAyAggAMgIIADICCAAyAggAMgIIADoECCMQJ1DErAFYgbUBYNHGAWgAcAB4AI
ABxwGIAYYIkgEDMC42mAEAoAEBqgELZ3dzLXdpei1pbWc&sclient=img&ei=BXXDXsjpB
5GpmAXUp5LABw&bih=597&biw=1226&hl=en-GB

8. Rolling Pin

Source:https://www.webstaurantstore.com/2483/rolling-pins-and-pastry-
accessories.html

9. Tart Molder and
Pie Pan

Source:https://www.offset.com/search/pie%20molds

10. Baking Sheet

Source:https://www.amazon.com/Good-Cook-Non-Stick-Cookie-
Sheet/dp/B0026RHI3M

11. Cutting Knife

Source:https://www.google.com/search?q=cutting+knife&tbm=isch&ved=2ahUKEwi
ghc-pqr_pAhWRAKYKHfaXB2gQ2-
cCegQIABAA&oq=cu&gs_lcp=CgNpbWcQARgAMgQIIxAnMgQIABBDMgQIABBDMgQIAB
BDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDOgcIIxDqAhAnU
N_nAVjthQJg8ZMCaAJwAHgAgAGSAogB_AeSAQMyLTSYAQCgAQGqAQtnd3Mtd2l6LWl
tZ7ABCg&sclient=img&ei=34DDXuCZJJGBmAX2r57ABg&bih=597&biw=1226&hl=en-GB

Convenience Utensils

To compliment the basic baking utensils are what we call the convenience utensils. Their uses help accomplish
the work faster. They are as follows:

Name of Tools Picture

1. Spatula

Source:https://www.kitchenwarehouse.com.au/Chef -Inox -Offset-Spatula-w-Wood-
Handle-32cm
2. Pasty Cloths and
tips

Source: https://www.flipkart.com/fox-run-brands-pasty-cloth-rolling-pin-
cover/p/itmeefgetnnfztyx

3. Set of knives and
chopping board

Source:https://www.amazon.in/Shoppozone-Chopping-Scissor-Stainless-
Kitchen/dp/B07RC6HVLB

4. Kitchen shears

Source:https://www.tenartis.com/en/467-560-stainless-come-apart-lightweight-
kitchen-shears.html

5. Paring knife

Source:https://www.google.com/search?q=paring+knife&tbm=isch&ved=2ahUKEwj
ZgeuLr7_pAhWYA6YKHe5LC1kQ2-
cCegQIABAA&oq=paring+&gs_lcp=CgNpbWcQARgAMgQIABBDMgQIABBDMgQIABBD
MgQIABBDMgQIABBDMgIIADICCAAyAggAMgIIADICCAA6BAgjECdQyIkKWNaTCmC5nw
poAHAAeACAAcYDiAH6E5IBBzItMi4zLjKYAQCgAQGqAQtnd3Mtd2l6LWltZw&sclient=im
g&ei=34XDXpmWE5iHmAXul63IBQ&bih=597&biw=1226&hl=en-GB

6. Grater or
shredder

Source:https://www.walmart.com/ip/Cheese-Grater-and-Shredder-Stainless-Steel-
Long-Handle-Grater-for-Carrot-Lemon-Ginger-Potato/496328827

7. Hand mixer

Source:https://ansons.ph/product/imarflex-imx-250-portable-hand-mixer/

8. Weighing scale

Source:https://en.m.wikipedia.org/wiki/File:Kitchen_scale_20101110.jpg

9. Pastry blender

Source:https://en.wikipedia.org/wiki/Pastry_blender

10. Pastry brush

Source:https://en.wikipedia.org/wiki/Pastry_brush

11. Pastry wheel

Source:https://www.amazon.ca/Norpro-Grip-Ez-Pastry-Ravioli-
Wheel/dp/B0000VLUEY

12. Cooling rack

Source:https://www.bedbathandbeyond.com/store/product/calphalon-reg-
nonstick-12-inch-x-17-inch-cooling-rack/1040346687

13. Oven
thermometer

Source:https://www.taylorusa.com/product/oven-thermometer-5/

14. Timer

Source:https://www.alibaba.com/product-detail/T05-Small-Electronic-Kitchen-
Timer-Cooking_60829449546.html

Baking Equipment needed: Picture
Name of Tools
1. Oven

Source:https://www.goodhousekeeping.com/appliances/electric-range-
reviews/g2875/best-electric-ranges/

2. Microwave oven

Source:https://kservico.com.ph/product/sharp-microwave-oven-inverter-r-380fs/

3. Gas range

Source:https://www.abenson.com/tekno-tkx-780.html

4. Mixers

Source:https://foodal.com/kitchen/kitchen-appliances/stand-mixers/choose-best-
stand-mixer-kitchen/

Topic 3: Steps to follow when using standard recipe

Steps to follow when Using a Standard Recipe

1. Read the recipe through once carefully.
2. Review the terms and abbreviations use in the recipe.
3. Check the amount and the recipe yield.
4. Recheck the calculations if the recipe was adjust.
5. Assemble all the necessary ingredients.
6. Collect any needed hand tools and utensils and check to see of other equipment needed will be

available.
7. Check the time required for the preparation and plan so that product will be finished at the proper time.
8. Weigh or measure each ingredients list in recipe.
9. Arrange the prepare ingredients in order according to use.
10. Follow the procedure in the recipe in order.

LESSON 2 Types, kinds and classification of pastry products

What are the types of pastry crust and how one does differ from the other?

Topic 1: Different types of pastry crust and special pastries

The different types of pastry crusts are:

1. Short crust. This is made from all-purpose flour, chilled shortening, cold water and a little salt. This is
also the most frequently used pastry dough for pies and tarts. Short crust is made by quickly mixing and
kneading the flour with the shortening and water. As little handling as possible is needed to avoid the
development of gluten. The dough is rolled and then fitted into the pastry mold. It may or may not be
baked before being filled with custard of fruit filling.

Source: https://cooking.nytimes.com/recipes/12884-basic-short-crust-pastry
2. Rich short crust. This is made from all-purpose flour, chilled shortening (usually butter or margarine), a

pinch of salt, plus sugar and eggs. This type of crust is prepared in the same way as the short crust.
Different kinds of fillings are also suitable just like for short crust. This may also be baked or unbaked
before being filled.

Source: https://www.magimix.com/int/recipes/Rich-shortcrust-pastry
3. Puff pastry. This is made of many thin layers or “leaves” of dough. The dough consists of pastry flour,
chilled butter and cold water. To make the layer, the dough folded, rolled and then chilled, over and
over again which makes the pastry “puff”. The pastry is always baked first before being filled. Puff
pastry is also used for pies and tarts but most especially for fancy French pastry. This is difficult to
prepare successfully, and needs a lot of practice.

Source: https://bakingamoment.com/easy-homemade-puff-pastry-recipe/
Aside from these types of pastries, there are other types, which are called special pastries.

1. Strudel. The making of strudel dough is entirely different from that of short crust. The ingredients are
bread flour, melted butter, eggs, and warm water, the butter and water should be warm, not cold, as in
short crust. The dough is thoroughly kneaded, not handled quickly and gently. The gluten has to be
developed fully to produce very elastic dough. The dough is then rolled very thinly, the filling arranged
in a row. The dough is rolled over and over the filling until multiple layers covers the filling. An example
of this is the apple strudel.

Source: https://www.melissassouthernstylekitchen.com/apple-strudel/
2. Choux pastry. This is made of flour, butter, water, salt and a generous number of eggs. As in strudel
pastry, choux is made by heating the butter and water to a boil. The flour and salt are added to the
boiling mixture and beaten well to give a hot paste. The eggs are beaten into the hot paste to produce a
soft light dough which is then piped or spooned on a tray and baked. Filling, usually cream or custard,
is forced in to the shells. Examples of choux pastry are cream puffs and éclairs.

Source: https://sallysbakingaddiction.com/choux-pastry/
3. Graham crackers crust. This is made of crushed graham crackers, melted butter and sugar. These are
mixed thoroughly and pressed on the sides and bottom of a pie pan. This crust may or may not be
baked first before the filling, depending on the kind of filling used.

Source: https://www.livewellbakeoften.com/make-graham-cracker-crust/

Topic 2: The proper techniques in making pie crust:

The proper techniques in making pie crust:

For a single pie crust:

1. Measure 2 cups sifted all-purpose flour and 1 teaspoon salt into a large bowl, big enough to blend
everything thoroughly.

2. Cut ½ cup shortening in small pieces and add to the dry ingredients.
3. Cut in the shortening into the flour mixture with pastry blender or two knives using a crisscross

movement. The mixture should be lumpy, about the size of peas.
4. Sprinkle ¼ cup of cold water, a little at a time, over the mixture. Blend lightly with fork.
5. Lightly press the dough together and form into a ball. Place the dough in a plastic bag and chill for

about 15 minutes.
6. Sprinkle the table and rolling pin flour. Flatten the dough to a semi-flat round, and then roll it from center

out, all around.

Transfer the dough to a pie pan. Place the rolling pin gently on the dough at one side. Roll the dough up onto

the pin. Then position the rolling over one side of the pan and unroll the dough over it.

VIDEO: Perfect Homemade Pie Crust Recipe

Watch the video below to learn how to create Homemade Pie Crust

Source: https://www.youtube.com/watch?v=YLLtmzJgjT8&t=250s

Topic 3: Characteristics of Pastry Crust

The flakiness and tenderness of a pastry can be particularly assessed through its external and internal
characteristics as determined by the following:

External Characteristics:

Shape: even thinness all over, neat even edges.

Size: fits pan well

Color: light golden brown with darker brown edges

Crust: slight blistered, rough (neither smooth nor leather- looking)

Internal Characteristics:

Texture: delicately crisp, flaky neither compact nor soggy

Tenderness: easily cut but not crumby or though

Flavor: delicately, rich no scorched fat, no salty taste.

There are several factors that have been found to affect flakiness:

1. Character of the fat used (solid versus melted liquid fat).
2. Consistency of solid fat.
3. Types of flour used.
4. Degree of mixing.
5. Number of times the dough is rolled.

Quiz #1

Mixing Bowl Wooden Spoon Flour Sifter Measuring cup Oven

Rolling Pin Pastry Blender Pastry Wheel Measuring Spoon Glass Measuring Cup

TEST II. Multiple Choice. Write the correct answer.

_________1. Is a sweet baked food usually made with a crust of dough. It is the base material or foundation of
pie or tart.

a. Bread c. Dessert
b. Cake d. Pastry

_________2. What is the best flour used for pastry?

a. Bread Flour c. Cake Flour
b. All-purpose flour d. Corn flour

_________3. It is form of shortening, which gives the “shortest” crust.

a. Butter c. Lard
b. Margarine d. Vegetable Oil

_________4. What is the most commonly used liquid in pastry dough?

a. Milk c. Water
b. Vegetable Oil d. Fruit Juices

________5. Their uses is to help accomplish the work faster.

a. Convenience Utensils c. Measuring Cup
b. Weighing Scale d. Measuring Spoon

________6. This is made of many thin layers or “leaves” of dough.

a. Short Crust c. Puff Pastry
b. Rich Short Crust d. Strudel

________7. This is factors that have been found to affect flakiness.

a. Types of Flour c. Types of Leavening Agent
b. Types of Sugar d. Types of Fillings

_______8. What is the internal characteristic of pastry crust when it comes to “texture”?

a. Easily cut but not crumby or though
b. Delicately crisp, flaky neither compact or soggy
c. Delicately, rich no scorched fat, no salty taste
d. Fits fan well

______9. What is the external characteristic of pastry crust when it comes to “size”?

a. Easily cut but not crumby or though
b. Delicately crisp, flaky neither compact or soggy
c. Delicately, rich no scorched fat, no salty taste
d. Fits fan well

______10. What is the internal characteristic of pastry crust when it comes to “flavor”?

a. Easily cut but not crumby or though
b. Delicately crisp, flaky neither compact or soggy
c. Delicately, rich no scorched fat, no salty taste
d. Fits fan well

TITLE Decorating and Presenting Pastry Products
OBJECTIVES
At the end of this unit, you should be able to:
 Identify the Principle of the Pastry bag.

INTRODUCTION

Source:https://www.google.com/search?q=decorated+pastries&tbm=isch&hl=en-
GB&chips=q:decorated+pastries,online_chips:puff+pastry+dough&hl=en-

GB&ved=2ahUKEwiNke6wvb_pAhVUzIsBHWryA68Q4lYoAXoECAEQFw&biw=1226&bih=597#im
grc=AN2772yqXSmLsM

LESSON 1: How to decorate pastries?

How to decorate Pastries?

The secret in creating beautiful raw presentation is all about knowing how your ingredients respond to

manipulation. Raw ingredients perform entirely differently from classic pastry ingredients.

Topic 1: Principle of the Pastry Bag

Proper use of the pastry bag is essential to the proper garnishing, decorating and even basic preparation of a
wide variety of dishes in French cuisine. Pastry bags are made of many materials and come in many sizes.
Many consider the imported French bags made of unlined nylon to be superior, and a good assortment
includes the 25-,35-, and 40 centimeters sizes. Plain and fluted tubes range from No. 0 (about 1/8 inch) to no.
9 (about ¾ inch), while special tubes are made to fill éclairs and other pastries, and for elaborate cake
decorating.

Source:https://www.google.com/search?q=different+pastry+bag&tbm=isch&ved=2ahUKEwj2v8jowL_pAhVhyosBHT_T
DVMQ2-
cCegQIABAA&oq=different+pastry+bag&gs_lcp=CgNpbWcQAzoECCMQJzoECAAQQzoCCAA6BggAEAoQGDoGCAAQCBAe
OgQIABAeOgQIABAYUIimCFjl7whg1vIIaAVwAHgAgAGYAYgBtheSAQQwLjIzmAEAoAEBqgELZ3dzLXdpei1pbWc&sclient=im
g&ei=dZjDXraxC-GUr7wPv6a3mAU&bih=597&biw=1226&hl=en-GB#imgrc=_bp8fMF9BatEEM

Principle of the Pastry Bag

1. Select the largest appropriate bas, and drop in the desired tip.
2. Roll down the top all around to form a cuff.
3. Hold the bag with the left (if you are right handed) and, using a French scoop or a rubber spatula,

partially fill the bag and work the contents down, until the bag is haft-full.
4. Roll up the top.
5. Starting at the top, squeeze the bag between the fingers, working any stray filling down into the mass

without adding any air. This step is like squeezing a toothpaste tube from the bottom.
6. Twist the top closed, taking care to avoid trapping any air.
7. Hold the twisted top between the thump and the base of the index finger of the right hand, and rest the

four fingers on the filled bag.
8. Support and guide only the lower end of the bag with the left hand. Do not squeeze with the left hand,

the tip will be askew.
9. With the four finger of the right hand, press the bag to start the flow of the contents and expel any air at

the tip.
10. Wipe off the tip.
11. To use press the side of the bag with the four fingers of the right hand, and release the pressure to stop

the flow, while guiding the tip with the left hand.
12. As soon as the pressure is released, lift the bag straight up.

After each use, slightly twist the top of the bag to balloon the bag, and again grasp the top between the thumb
and the base of the index finger. When finished, immediately empty, wash and pat the bag dry.

Topic 2: Filling, coating and icing for Pastry Products

Source: https://www.andrewingredients.co.uk/recipes/macphie-danish-pastry-conc-make-up-instructions

There are many different ingredients you can use for filling, but pie comes down to a few different types.

Fruit pies are the classic pie with whole or sliced fruit filling, like apple or blueberry.
Cream pies are pies with a pre-baked crust and then filled with a creamy mixture that doesn’t need to be
cooked (think banana cream pie or key lime pie).

Custard pies have the same texture as a cream pie, but their ingredients are baked in the shell instead of
cooled in the fridge/freezer (e.g., pumpkin, pecan)
No-bake pies (also heard them called “cold pies”) require no baking at all, neither filling nor shell. These tend to
have very crumble pie crusts made from cookies or graham crackers.
Savory pies, but those, more or less, follow a fruit pie formula, and they aren’t what most people talk about
when they talk about pie.

Additionally there are sour cream pies, chiffon pies, and meringue pies.

Different types of icing for Pastry Products

Foam icings is nothing more than a cooked meringue that can be used to cover a pier or tart.

Flat icing also known as water icing, is simple a mixture of icing sugar and water.
Royal icing is mostly used as a decorator’s icing, as it is thick enough to pipe with. Similar to flat icing. It’s
made with egg whites and icing sugar, which dries to a hard, brittle consistency.

Glazes are thin glossy, transparent coating that give a shine to baked goodies and help stop them from drying
out.

VIDEO: Buko Pie and Egg Pie

VIDEO: Watch the video below to learn how to create Buko Pie and Egg Pie

Source: https://www.youtube.com/watch?v=_0Su69Ksvyw&t=259s

Source: https://www.youtube.com/watch?v=sx0O7x-t0p0&t=117s

Quiz #1

Test I: True or False.

1. Roll down the top all around to form a cuff. True
2. Select the smallest appropriate bas, and drop in the desired tip. False
3. Twist the top opened, taking care to avoid trapping any air. False
4. Hold the bag with the left (if you are right handed) and, using a French scoop or a rubber spatula,

partially fill the bag and work the contents down, until the bag is haft-full. True
5. Support and guide only the lower end of the bag with the left hand. Do not squeeze with the left hand,

the tip will be askew. True

TITLE Storing Pastry Products
OBJECTIVES
INTRODUCTION At the end of this unit, you should be able to:
 Identify the Shelf-life of Pastry Product;
 Identify the different types of packaging;
 Practice the best way to store left over fruit pies.

LESSON 1: Shelf-life of Pastry Products

Pastries Refrigerator Freezer
Toaster Pastries - 2-3 months
Poultry Pies 1-2 days 6 months
Fruit Pies, baked 2-3 days 8 months
Pies and Pastries, Cream 2-3 days 3 months
filled
Pies and Pastries, baked - 1-2 months
Pies and Pastries unbaked 3 days 4-6 months

Topic 1: Different types of packaging

The main purpose of packaging are to hold its contents securely to prevent leakage and breakage, to protect
the foods from different hazard like germs, heat, moisture loss or moisture pick up, etc.

Source: https://getgotechnology.com/what-is-packaging-materials-definition-and-meaning/

Different types of packages can be classified into two groups:

Retail containers. These containers protect food or the content from different damages and at the same time
they advertise the product for retails sale. For example, glass bottles, sachets, over wraps, plastic bottles,
metal cans, etc. they can be used for home storage also.

Shipping containers: these containers contain and protect food and other items during distribution and

transport or any other marketing function. For example, sacks, stretch, or shrink wrapped containers,
corrugated fire board cartons, drums, barrels, crates, and foil bags.

Topic 2: Best way to store left over fruit pies

What’s the best way to store leftover cream or fruit pies?

Because of their high dairy content, leftover custard- and cream-filled pies (including pumpkin) must be

wrapped tightly in plastic wrap and stored in the refrigerator. They will generally last for a day or two stored this
way. Whipped cream-topped pies do not store well, because the whipped cream breaks down and begins to
weep after a short period of time. If you're planning on serving only a few slices from a whipped cream -topped
pie, top each slice individually with whipped cream and save the rest of the pie for later.

Double-crust and lattice-topped fruit pies such as apple, peach, blueberry, or cherry can safely be
stored at room temperature because of their high sugar content and acidity, which retard the growth of
bacteria. To find out if fruit pies fare better when refrigerated or stored at room temperature, we held a baking
marathon, then stored pies both ways. In all cases, refrigeration turned the crisp crusts on fruit pies gummy.
This occurs as a result of retrogradation, or the process by which the structure of the starch changes and
becomes stale. So when it comes to fruit pies, room temperature is the way to go. Wrapped well in foil and
stored at room temperature, pies made with cooked fruit will last up to two days.

Note that pies made with fresh, uncooked fruit such as strawberries are a different story. These delicate
pies often contain gelatin and should be stored in the refrigerator for up to one day.

Source:
https://www.bbcgoodfood.com/recipes/collection/sweet -pie
Quiz #3

Test I. Identification. Identify in the box below the correct answer.

___________1. These containers protect food or the content from different damages and at the same time
they advertise the product for retails sale.

___________2. These containers contain and protect food and other items during distribution and transport or
any other marketing function.

___________3. What is the best way to store leftover cream or fruit pies?

___________4. What is the shelf-life of baked fruit pies when in refrigerator?

___________5. What is the shelf-life of baked fruit pies when in freezer?

2-3 days.4 Retail Containers.1
Shipping Containers.2
1-2 days Wrapped tightly in plastic wrap and stored in

8 months.5
refrigerator3

Activity : Prepare Short Crust Pies
JOB SHEET 1 Pineapple Pie, Egg Pie and Boat Tarts

Job Title: 1. To be able the trainee to prepare pies and boat tarts.
Purpose: 2. Identifies ingredients, tools and equipment and their specifications.
Supplies/Materials: 3. Follow different techniques or methods in making pies and tart.

Equipment: Mixing bowl, Utility tray, rubber scrapper, wooden spoon, oven thermometer,
Precautions: baking sheets, pastry brush, measuring cups and spoon, rolling pin, pie and tart
Steps/Procedure: molder, pastry bag with assorted decorating tips.
All-purpose flour, refined sugar, fresh milk, butter, eggs, salt, chocolate bar,
Assessment Method evaporated milk, fruit preserves and jam.

Mixer, oven, working table, digital weighing scale, gas range.
Applies sanitary food handling practices. Applies safety precaution and practices
on tools and equipment.

1. Combine flour, sugar, and salt into a mixing bowl.
2. Add egg and fresh milk.
3. Knead until smooth and rest it for 10 minutes.
4. Roll the dough and fit to the pastry pan.
5. Prick it and then brush with egg wash.
6. Pre-bake the crust at pre-heated oven for 12 minutes.
7. Pour the prepared fillings, cover with strussel, and brush with egg wash.
8. Bake until golden brown.
Assessment using Performance Criteria Checklist, Questioning/Interview

Job Sheet 2 Prepare Empanada
Job Title:
Purpose: 1. To be able the trainee to prepare baked and fried empanada.
Supplies/Materials: 2. Identifies ingredients, tools and equipment and their specifications.
3. Follow different techniques or methods in making empanada.
Equipment:
Precautions: Mixing bowls, utility tray, rubber scrapper, wooden spoon, oven thermometer,
Steps/Procedure: baking sheets, pastry brush, measuring cups and spoon, rolling pin, empanada
molder, sauce pan, ladles, knives, chopping board, grater.
Assessment Method: All-purpose flour, refined sugar, butter, eggs, salt, desired filling (meat or
vegetables)

Mixer, oven, working table, digital weighing scale, gas range.
1. Applies sanitary food handling practices.
2. Applies safety precaution and practices on tools and equipment.

1. Mise-en place all ingredients needed.
2. Combine flour, sugar, and salt into a mixing bowl.
3. Add cubed butter or refrigerated margarine.
4. Mix well.
5. Add chilled water little by little.
6. Roll the dough and fit to the empanada molder.
7. Put the desired fillings. Prick it with form.
8. Brush with egg wash.
9. Bake in the pre-heated oven for 20 minutes or until golden brown in color.
Assessment using Performance Criteria Checklist, Questioning/Interview.

Assessment Instrument

Evidence Plan Questions Demonstration
/Interview

Competency Standard: Bread and Pastry Production NC II

Unit of Competency: Prepare and Produce Pastry Products

Learning Outcome #1: Prepare Pastry Products.

The evidence must show that candidate:

1. Required ingredients are selected, measured and
weighed according to recipe or production requirements
and established standards and procedures

2. A variety of pastry products are prepared according to
standard mixing procedures/formulation/ recipes and
desired product characteristics

3. Appropriate equipment are used according to required
pastry products and standard operating procedures

4. Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and
standards

5. Required oven temperature are selected to bake goods
in accordance with the desired characteristics,

standards recipe specifications and enterprise practices

Demonstration Prepare and Produce Pastry Products
Candidate’s Name: Bread and Pastry Production NC II
Learning Facilitator’s Name:
Unit of Competency Through the recipe given by the facilitator, you should be able to
Competency Standards Produce Pastry Products
Date of Assessment:
Time of Assessment:
Instruction for demonstration:

Materials and Equipment:

Mixing bowls, utility tray, rubber scrapper, wooden spoon, oven thermometer, baking sheets, pastry brush,

measuring cups and spoon, rolling pin, empanada molder, sauce pan, ladles, knives, chopping board, grater.

All-purpose flour, refined sugar, butter, eggs, salt, desired filling (meat or vegetables)

Observation To show if evidence is demonstrated

During the demonstration of skills, did the candidate Yes No N/A

LO 1: Prepare Pastry Products
1. Required ingredients are selected, measured and

weighed according to recipe or production

requirements and established standards and

procedures

2. A variety of pastry products are prepared according

to standard mixing procedures/formulation/

recipes and desired product characteristics

3. Appropriate equipment are used according to

required pastry products and standard operating

procedures

4. Bakery products are baked according to

techniques and appropriate conditions; and

enterprise requirement and standards

5. Required oven temperature are selected to bake
goods in accordance with the desired
characteristics, standards recipe specifications
and enterprise practices

Questioning Review
Learner’s Name:

Unit of Competency: Prepare and Produce Pastry Product

Competency Standards Bread and Pastry Production NC II

Ora/Interview Question Satisfactory Response

YES NO

1. Why do you pre-heat the oven? How long the pre-heating
time?

2. Can you enumerate the basic ingredients in boat tart making

and each specification?

3. What is the difference between pie and tart? How you serve

it?

4. What are garnishes used in pastry making?

Assignment For your next Unit of Competency Identify the Different types of Cakes.

References

http://www.oldandsold.com/articles02/food1.shtml
https://www.wikihow.com/Garnish-Food
http://www.iwkapacsystems.com/different-types-of-packaging- materials

http://www.dotugo.com/blog/92-packaging/283-different-types-of-packaging- materials.html

http://www.eatbydate.com/grains/baked-goods/bread-shelf- life-expiration-date/