HOW TO USE THIS COMPETENCY BASED LEARNING MATERIALS

Welcome!
The unit of competency, prepare and produce pastry products is one of the
competencies of Bread And Pastry Production NC II. The module covers the
knowledge, skills and attitude required to be able to prepare and produce a range of high-
quality pastry products in commercial food production environments and hospitality
establishments.
The module, PREPARING AND PRODUCING PASTRY PRODUCTS contains
training materials and activities related to prepare pastry products, prepare pastry
products, store pastry products.
In this module, you are required to go through a series of learning activities in order
to complete each learning outcomes. In each learning outcome are Information Sheets,
Self-Checks, Task Sheets and Job Sheets. Follow and perform the activities on your
own. If you have questions, do not hesitate to ask for assistance from your trainor.
Remember to:
 Read Information Sheets and complete the Self Checks. Suggested references
are included to supplement the materials provided in this module.
 Perform the Task Sheets and Job Sheets until you are confident that your output
conforms to the Performance Criteria Checklist that follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your trainer for evaluation
and recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the Institutional Competency Evaluation. When you feel confident that you have had
sufficient practice, ask your trainer to evaluate you. The results of your assessment will
be recorded in your Progress Chart and Accomplishment Chart.
 You must pass the Institutional Competency Evaluation for this competency before
moving to another competency. A Certificate of Achievement will be awarded to you
after passing the evaluation.

CBLM DATE: 12-15-2016

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“Prepare and Produce
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Pastry Products”
Qualification: BREAD AND PASTRY PRODUCTION NC II

List of Competencies

NO. UNIT OF COMPETENCY MODULE TITLE CODE

1 Prepare and Produce Bakery Preparing and Producing TRS741379

Products Bakery Products

2 Prepare and Produce Preparing and Producing TRS512317

Pastry Products Pastry Products

Prepare and Present Preparing and Presenting TRS512318

3 Gateaux, Tortes and Cakes Gateaux, Tortes and Cakes

4 Prepare and Display Petits Preparing and Display Petits TRS512321

Fours Fours

5 Present Dessert Presenting Desserts

CBLM DATE: 12-15-2016

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“Prepare and Produce
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Pastry Products”
 Learning Outcome 1
PREPARE AND PRODUCE PASTRY PRODUCTS
LEARNING GUIDE

Learning Steps Resources

 Read Information Sheet 1.1 Information Sheet 1.1

 Answer Self - Check No.1.1 Answer Key Self - Check No.1.1
 Read Information Sheet 1.2  Information Sheet 1.2
 Answer Self - Check No.1.2 Answer Key Self - Check No.1.2
 Read Information Sheet 1.3  Information Sheet 1.3
 Answer Self - Check No.1.3 Answer Key Self - Check No.1.3
 Read Information Sheet 1.4 Read Information Sheet 1.4
 Answer Self - Check No.1.4 Answer Key Self - Check No.1.4
 Perform Task Sheet No. 1.4.1 Performance Criteria Checklist No. 1.4.1
 Perform Task Sheet No. 1.4.2 Performance Criteria Checklist No. 1.4.2
 Read Information Sheet 1.5  Information Sheet 1.5
 Answer Self - Check No.1.5 Answer Key Self - Check No.1.5
 Perform Task Sheet No. 1.5 Performance Criteria Checklist No. 1.5
 Read Information Sheet 1.6  Information Sheet 1.6
 Answer Self - Check No.1.6 Answer Key Self - Check No.1.6
 Read Information Sheet 1.7 Information Sheet 1.7
 Answer Self - Check No.1.7 Answer Key Self - Check No.1.7
 Read Information Sheet 1.8  Information Sheet 1.8
 Answer Self - Check No.1.8 Answer Key Self - Check No.1.8
 Perform Task Sheet No. 1.8 Performance Criteria Checklist No. 1.8

CBLM DATE: 12-15-2016

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LEONOR M.
“Prepare and Produce
LAGUNIAS NHS
Pastry Products”
 INFORMATION SHEET NO. 1.1

TOOLS, UTENSILS AND EQUIPMENT IN PREPARING PASTRY PRODUCTS

Learning Objectives:

After reading this information sheet the student must be able to:

1. Identify tools, utensils and equipment in preparing pastry products

2. Discuss the uses of each tool, utensil and equipment in preparing pastry products.

Introduction

Much of a baker’s art and craft involves simple tools.

Learning to be a skilled baker requires developing a great deal of manual skill

using these tools. For example, a pastry bag is nothing more than a cone-shaped piece
of fabric or plastic, open at both ends. Although its construction is simple and it requires
no operating manual, hours of practice are required to become skilled at using a pastry
bag for decorative work

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“Prepare and Produce
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Pastry Products”
1. Pie pan - a pan for holding and
shaping the dough and filling of a pie,
made of a heat-conducting metal,
glass or other ceramic, and (more
recently) silicone.

Figure 1

2. Measuring cups –consist of two types

namely:

 graduated cup with fractions (1, 3/4,

2/3, ½, 1/3, ¼, 1/8) marked on each
side. Used for measuring dry
ingredients Figure 2

 measuring glass made of transparent

glass or plastic is more accurate for
measuring liquid ingredients..

Figure 3

3. Measuring spoons – consist of a set

of measuring spoons used to measure
small quantities of ingredients.

Figure 4

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“Prepare and Produce
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Pastry Products”
4. Cutting tools – include a knife and
chopping board that are used to cut
glazed fruit, nuts, or other ingredients in
baking. Figure 5

5. Mixing bowl – comes in graduated

sizes and has sloping sides, used for
mixing ingredients.

Figure 6

6. Rolling pin – is used to flatten or roll the

dough.

Figure 7

7. Silicone pastry sheet - this is the

ultimate cold work surface for pastry.

Figure 8
8. Grater - (also known as a shredder) is
a kitchen utensil used to grate foods into
fine pieces

Figure 9

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“Prepare and Produce
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Pastry Products”
9. Rubber scraper – is used to remove
bits of food in side of the bowl.

Figure 10
10. Spatula – comes in different sizes;
small spatula are used to level off
ingredients when measuring and used
to remove muffins and molded pastries
from pans, large spatula for icing or
decorating pastries; flexible blade is
used for various purposes.

Figure 11

11. Flour sifter – is used for sifting flour.

Figure 12

12. Paring knife – is used to pare or cut

fruits and vegetables into different
sizes.

Figure 13

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“Prepare and Produce
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Pastry Products”
13. Pastry bag – a funnel shaped
container of icing or whipped cream

Figure 14

14. Pastry blender – has a handle and with

wire which is used to cut fat or
shortening in the preparation of pies,
biscuits or doughnuts.

Figure 15
15. Pastry brush – is used in greasing
pans or surface of pastries and breads.

Figure 16

16. Pastry tip- is a pointed metal or plastic

tube connected to the opening of the
pastry and is used to form desired
designs.
Figure 17

17. Pastry wheel – has a blade knife used

to cut dough when making pastries.
Figure 18

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18. Rotary egg beater – is used in beating
eggs or whipping cream.

Figure 19

19. Strainer – is used to strain or sift dry

ingredients.

Figure 20

20. Timer – is used in timing baked

products, the rising of yeast and
tocheck the doneness of cakes.

Figure 21

21. Weighing scale –is used to measure

ingredients in large quantities.

Figure 22

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22. Utility tray – is used to hold ingredients
together.

Figure 23
23. Wire whisk – is used to beat or whip
Figure 22
egg whites or cream. F
i
g
u
r
Figure 24e
Figure 23
2
24. Wooden spoon – is also called mixing 2
spoon which comes in various sizes
suitable for different types of mixing.

Figure 25
25. Electric mixer – is used for different
baking procedure for beating, stirring
and blending.

Figure 26

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26. Ovens are the workhorses of the bakery and pastry shop and are essential for
producing the bakery products. Ovens are enclosed spaces in which food is heated,
usually by hot air. Several kinds of ovens are used in baking:
 Deck Ovens - the items to be baked
either on sheet pans or in the case of some
bread freestanding are placed directly on
the bottom, or deck of oven. This is also
called stack oven because several may be
stacked on top of one another. Breads are
baked directly on the floor of the oven and
not in pans. Deck oven for baking bread are
equipped with steam ejector. Figure 27

 RACK OVEN is a large oven into which

entire racks full of sheet pans can be
wheeled for baking

Figure 28
 Mechanical Convection Ovens -
have an internal fan to force heated air
throughout the entire oven. Widely used
for Testing and Manufacturing, these types
of Mechanical Convection Ovens heat up
fast and have a uniform distribution of
Figure 28
heat.

CBLM DATE: 12-15-2016

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Pastry Products”
 Convection oven a cooking device
that heats food by the circulation of hot air.

Figure 29
 Other / List Oven Equipment.
Dutch oven is a thick-walled (usually cast iron)
cooking pot with a tight-fitting lid. Dutch ovens
have been used as cooking vessels for
hundreds of years

Figure 30
 Oven toaster - can do much more than
just toast bread. A toaster oven is like a
miniature version of your large,
conventional oven, but it uses less energy
and often cooks foods faster.
Figure 31

 Turbo Oven reduces your exposure to

microwaves and trans fat, cooks your food
faster than a conventional oven, and saves
electricity. Figure 32

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How Much Have You Learned?

SELF-CHECK NO. 1.1

1. A glass made of transparent glass or plastic is more accurate for measuring liquid
ingredients.
a. measuring spoon c. dry measuring cup
b. liquid measuring cup d. weighing scale
2. It is used to measure small quantities of ingredients.
a. measuring spoon c. dry measuring cup
b. liquid measuring cup d. weighing scale
3. Comes in graduated sizes and has sloping sides used for mixing ingredients.
a. mixing bowl c. wooden spoon
b. mixing spoon d. utility tray
4. A funnel shaped container of icing or whipped cream.
a. pastry wheel c. pastry bag
b. pastry blender d. pastry tip
5. It is used in greasing pans or surface of pastries and breads.
a. pastry wheel c. pastry bag
b. pastry blender d. pastry brush

Refer to the Answer Key. What is your score?

INFORMATION SHEET NO. 1.2

SELECT INGREDIENTS REQUIRED ACCORDING TO CORRECT

PROPORTION CONTROL, YIELDS, WEIGHTS AND MEASURES OF
INGREDIENTS RELATED TO PASTRY PRODUCTS

CBLM DATE: 12-15-2016

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“Prepare and Produce
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Pastry Products”
Learning Objectives:

After reading this information sheet the student must be able to:

1. Identify basic ingredients needed in preparing bread and pastry production.

2. Measure and weigh ingredients required according to recipe.
3. Establish standard and procedure in preparing bread and pastry production.

Introduction

All Pastry has base ingredients of flour and water. Better quality pastry also has a
fat added to give eating qualities. Salt can be added to give strength to gluten structure
and adds to the flavour. Sweet pastry has an addition of sugar but this has effects on the
gluten that needs to be controlled by altering recipe ratio. All these pastries have a closed
consistency and after they are baked are very heavy in the eating qualities. Addition of
aeration to the pastry achieves better eating quality so giving a more pleasant sensation
from consumption. Aeration can be achieved by the addition of chemical compound
(baking powder) or by the addition of fat and different methods of incorporating these fats
into the dough give a different result. The addition of fat also adds to the food value to the
dough or batter.

BAKING INGREDIENTS, THEIR USES,

PROPERTIES AND STORAGE

1. FLOUR – is finely ground meal or powdery product obtained from milling cereal
grains, root crops, starchy vegetables and other foods.

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 CLASSIFICATIONS OF FLOUR

a. Cake Flour - cake flour is great for making cakes and other baked goods because it
gives you a very tender result.

b. Bread Flour- Bread flour is a high protein flour that is intended to be used in yeast
breads and designed to give you a better result in those breads than you would get with
another type of flour. The high protein content means that the flour has more gluten in
it.

c. All Purpose Flour - is a type of flour that is suitable for all kinds of recipes. Also known
as “plain,” “general purpose” or “family” flour, this kitchen cupboard staple is the main
ingredient in our favorite baked goods such as cakes, breads and rolls. It’s also great for
thickening sauces, gravies and puddings or deliciously dredging meats and vegetables
prior to frying or sautéing.
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d. Ready Mix Flour - consisting of ingredients blended in advance, especially of food
that is ready to cook or eat after addition of milk or water.

2. LIQUIDS – is an indispensable one because of its function to react with flour proteins
to form gluten. It controls dough consistency and dough temperature. It dissolves dry
ingredients evenly through chemical and enzymes reactions during mixing and baking.

FORM OF LIQUIDS:
a. Water b. Milk c. Fruit juices d. Others

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 -
3. SUGAR AND SYRUP – is used as sweetener, for tenderness, texture, color and acts
as a preservative. Some sources of sugar are corn, milk and malt.

A. Granulated sugar B. Confectionary Sugar C.Brown Sugar

4. EGGS – provide leavening, add color, texture, flavor and richness to the batter, It is
very important in helping to bind all the other ingredients together.

5. BUTTER, MARGARINE, LARD AND SHORTENING & OTHER FATS – used in

baking to tenderize the product by shortening gluten strands.

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6. LEAVENING AGENT – is a gas added or produced during the mixing or heating of
batter mixture or dough. It then makes the mixture rise to produce light and porous
products.
THREE TYPES OF LEAVENING AGENT

a. Physical Leavening Agent – include air and steam. Air

incorporated through sifting, beating, mixing, folding and
in creaming.

b. Biological Leavening Agent – yeast which produces

carbon dioxide that makes the dough rise.

c. Chemical Leavening Agent – includes *baking soda -

baking powder and cream of tartar.

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7. SALT - Sodium Chloride is used to give flavour and it also has a strengthening effect
on the protein structure of the flours making the dough more readily able to be stretched
over great distance without tearing.

8. Flavouring Agents - Spices, essences and intensely aromatic liquids can be added
to pastry to enhance the eating sensation. The compulsory standard is that it must be
fit for human consumption and give no harmful side effects.

9. Nuts - All nuts can be used in pastries. Some can be added raw while some have their
flavour enhanced by roasting nuts before use.

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 SELF CHECK NO.1.2
FILL IN THE BLANK:

1. __________ – is finely ground meal or powdery product obtained from milling

cereal grains, root crops, starchy vegetables and other foods.
2. __________ – provide leavening, add color, texture, flavor and richness to the
batter, It is very important in helping to bind all the other ingredients together.
3. __________– is used as sweetener, for tenderness, texture, color and acts as a
preservative. Some sources of sugar are corn, milk and malt.
4. __________ – is an indispensable one because of its function to react with flour
proteins to form gluten. It controls dough consistency and dough temperature. it
dissolves dry ingredients evenly through chemical and enzymes reactions during
mixing and baking.
5. __________ – is a gas added or produced during the mixing or heating of batter
mixture or dough. It then makes the mixture rise to produce light and porous
products.

Refer to the Answer Key

Answer Key Self Check No. 1.2

1. Flour
2. Eggs
3. Sugar and syrup
4. Liquids
5. Leavening agent

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 INFORMATION SHEET NO. 1.3

CORRECT PROPORTION CONTROL, YIELDS, WEIGHTS AND MEASURES OF

INGREDIENTS RELATED TO PASTRY PRODUCTS

Learning Objectives:

After reading this information sheet the student must be able to:

1. Familiarize yourself with the table of weights and measures in baking;

2. Apply basic mathematical operations in calculating weights and measures; and
3. Measure dry and liquid ingredients accurately.

Introduction

Definition of Terms
Bushel – any of various unit of measure of capacity
Confectioner sugar – very fine or powdered sugar
Granulated sugar – sugar in granular form
Lump – a firm irregular mass
Mass – undefined quantities upon which all physical measurements are based
Ounce – a unit of weight equal to 1 /16 of a pound (28.35 grams)
Peck a little – used dry measure, one quarter of a bushel for measuring grain
Pound – a unit of measure of mass equal to 1 /16 ounce
Shortening – butter or fat etc. is used to make pastry or cake crispier or flakier
Sift – to separate or strain the finer from the coarser particle of a material using a
sieve or a sifter

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STANDARD TABLE OF WEIGHT AND MEASURES
 COMMON UNITS OF MEASURES
1 tablespoon (T or tbsp) = 3 teaspoon (t or tsp.)
2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup(c.)
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound
 COMMON UNITS OF WEIGHT
1 pound ( lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup (slice)
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup

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  COMMON UNITS OF VOLUME
1 bushel (bu ) = 4 pecks
1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints or 964.4 milliliters
1 teaspoon ( tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp. ) = ½ fluid ounce or 14.8 milliliters
15 ounces raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups whipped creams

How Much Have You Learned?

Self-Check No. 1.3

1. 2 cups = _________Tbsp
2. 6 cups = _________quarts
3, 2 kilo = _________ lbs.
4. ¾ c = _________ tablespoon
5. 3 cups = _________ pints
6. 2 pounds = _________ ounces
7. 4 tablespoon = _________ cup
8. 2 gallon = _________ quarts
9. 1/8 cup = _________ tablespoon
10. 2 gram = _________ ounces

Refer to the Answer Key

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 ANSWERS KEY NO.1.3

1. 2 cups = 16 Tbsp

2. 6 cups = 1-1/2 quarts

3, 2 kilo = 4.42lbs.

4. ¾ c = 4 tablespoon

5. 3 cups = 1-1/2 pints

6. 2 pounds = 32 ounces

7. 4 tablespoon = 1/4 cup

8. 2 gallon = 8 quarts

9. 1/8 cup = 2 tablespoon

10. 2 gram = .070 ounces.

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 INFORMATION SHEET NO. 1.4

RATIO OF DRY AND LIQUID INGREDIENTS ACCURATELY

Learning Objective:

After reading this information sheet the student must be able to:

1. Measure ingredients accurately.

2. Reading of measurement is practiced accurately.

Introduction

Proper measuring is a crucial part of successful baking. Unlike cooking, where you
can often get away with eyeballing the amount of ingredients you put in the dish—a ball
of mozzarella, a knob of butter, three tomatoes—baking is chemistry and requires
precision. Add too much flour to cake batter and the cake may come out tough and dry.
Not enough flour and you risk ending up with a badly structured cake that will collapse in
the oven.

Materials:
1. Dry ingredients: flour, granulated sugar, brown sugar, baking powder and soda
2. Liquid ingredients: water, milk
3. Measuring tools: graduated measuring cup, measuring spoons, weighing scale,
individual measuring cup
4. Others: spatula, tray, sifter

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 MEASURING DRY INGREDIENTS ACCURATELY
A. FLOUR

1. Sift the flour.

Figure 1

2. Scoop to fill the measuring cup to

overflow. Do not shake.

Figure 2

3. Level with spatula or back edge of

the knife

Figure 3

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B. SUGAR

White sugar

1. Sifting is not necessary before

measuring unless it is lumpy.

Figure 4
2. Fill the measuring cup until over
flowing. Do not shake the cup.

Figure 5
3. Level with spatula or back edge of
the knife or right in the can opening.

Figure 6

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Brown Sugar

1. Check if the sugar is lumpy before

measuring.

Figure 7
2. Roll out the lumps. Remove the dirt.

Figure 8
3. Scoop into the measuring cup and pack compactly until it follows the shape when
inverted.

Figure 9 Figure 10 Figure 11

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C. Powdered Food (baking powder and baking soda

1. Remove the lumps in the powder

by stirring.

Figure 12
2. Dip the measuring spoon into the
powder

Figure 13
3. Level with spatula or back edge of
the knife or right in the can opening.

Figure 14

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Pastry Products”
D. Liquid

1. Pour liquids into the glass

measuring cup.

Figure 15
2. Check if it is filled up to the
measuring mark.

Figure 16
3. Do not lift the cup when
measuring.

Figure 17

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E. Shortening / Solid fats
1. Fill the measuring cup/spoon with the
shortening while pressing until it is full.

Figure 18
2. Level the fat with a straight of a knife or
spatula.

Figure 19

Self-Check No. 1.4 Answer to Self-Check No. 1.4

Direction: Classify the following as
dry or liquid ingredients .
1. oil 1. liquid
2. brown sugar 2. dry
3. baking powder and baking soda 3. dry
4. evaporated milk 4. liquid
5. flour 5. dry

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 TASK SHEET NO.1.4.1

Title: MEASURING OF DRY INGREDIENTS

Performance Objective/s: Given the necessary supplies / materials, you should be

able to able to measure the dry ingredients to prepare and produce a high quality and
required pastry product standard.

Supplies/Materials :

dry measuring cup, measuring spoon, spatula, mixing bowl, sifter and actual
ingredients (flour, sugar, baking powder)

Equipment: none

Steps/Procedure:

1. Sift the flour.

2. Scoop to fill the measuring cup to overflow. Do not shake.
3. Level off with spatula.

Assessment Method:

Demonstration

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 PERFORMANCE CRITERIA CHECKLIST NO. 1.4.1

CRITERIA
YES NO
Did you….

Wear PPEs

Wash Hands

Prepare the work area

Perform mise ‘en place /

Gather all the necessary supplies / materials

Measure dry ingredients according to set of standard

Evaluate the measurement of ingredients

Observe OHS

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 TASK SHEET NO.1.4.2

Title: MEASURING OF LIQUID INGREDIENTS

Performance Objective/s: Given the necessary supplies / materials , you should

be able to able to measure the liquid ingredients to prepare and produce a high
quality and required pastry product standard.

Supplies/Materials :liquid measuring cup, mixing bowl, and water

Equipment: none

Steps/Procedure:

1. Pour liquids into the glass measuring cup.

2. Check if it is filled up to the measuring mark.
3. Do not lift the cup when measuring.

Assessment Method:

Demonstration

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 Criteria Checklist NO. 1.4.2

CRITERIA
YES NO
Did you….

Wear PPEs

Wash Hands

Prepare the work area

Perform mise ‘en place /

Gather all the necessary supplies / materials

Measure liquid ingredient according to set of standard

Evaluate the measurement of ingredient

Observe OHS

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 INFORMATION SHEET NO. 1.5

VARIETY OF PASTRY PRODUCTS

Learning Objectives:

After reading this information sheet the student must be able to:

1. Identify types of pastry products.

2. Prepare and measure or weigh ingredients required according to types of
pastry products.
3. Perform the procedure in preparing different types of pastry products.

Introduction

Got baking on your mind? Brush up on your knowledge of the 10 most

popular pastries for the perfect sweet treat every time! While pastries are a part of a
baker’s offerings, surprisingly enough they don’t necessarily have to be sweet. In fact,
pastries come in a variety of sizes, shapes, flavours and textures. What's
more, they're made from ingredients such as flour, sugar, milk, butter, shortening, baking
powder and eggs.

Pastries are different from breads in that they have higher fat content, which gives
them a flakier, more crumbly texture. The perfect pastry is light and airy, but firm enough
to be able to support any filling it might have.

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 Different Kinds Of Pastries And Dough

When cooking in general, and particularly in baking, we can make and use many
different kinds of pastry and dough. All built on the same “base”: flour - a powder to which
we add fat, liquid or both to produce the dough which is then cooked.

Here is a brief overview of these different doughs.

[Translator’s note: in French, all doughs, pastries, batters and pasta are covered by just
one word: “pâtes”, a feature of the original article that has been somewhat lost in this
English version!]

THE BASIC TYPES OF DOUGH

1. Short crust pastry dough (pâte brisée) is the most basic pastry, used for sweet or
savoury tarts (it contains little or no sugar). The French version consists of around 50%
flour and 50% butter and eggs. The British version is plainer: without eggs and traditionally
made with lard (these days, this is more usually a white vegetable fat, possibly with some
butter).

Figure 1 Figure 2 Figure 3

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2. Puff or flaky pastry dough (pâte feuilletée) is used for thin tart bases, pies, pasties,
turnovers, mille-feuilles. This is a more technically involved pastry, consisting of a basic
dough (the "détrempe" in French,) which is like a shortcrust pastry made with more water.
This is rolled out and wrapped around a slab of butter, then folded and re-rolled a number
of times to produce alternate layers of butter trapped between layers of dough. During
cooking, flaky layers form within the dough. The butter melts and the water turns to steam,
so creating the puff pastry’s characteristic light open texture.

Figure 4 Figure 5

3. Choux pastry dough (pâte à choux) is the famous French dough used for éclairs,
Saint-Honoré and profiteroles. It starts as a butter+water+milk+flour mixture, called
“panade” in French, into which eggs are then incorporated. During cooking, the water
contained in the dough turns to steam to form bubbles. This is trapped by the light crust
forming on the outside, causing the choux pastry to puff up.

Figure 6 Figure 7 Figure 8

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4. Strudel and Phyllo - Layered pastry, typically with a sweet filling inside. Often served
with cream. Strudel became well known and gained popularity in the 18th century through
the Habsburg Empire. Pictured is a pecan strudel. A German type of layered pastry,
strudels are made with filo pastry and a filling that is usually sweet. Popular varieties
include apple, cheese and sour cherry. They are often served with cream.

Figure 9

5. Baked Meringues - This pie is thickened with cornstarch and flour in addition to egg
yolks, and contains no milk.

Figure 10 Figure 11

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 Special Pastries

1. Tarts - A baked dish made with a filling over a pastry base, tarts (unlike pies) have
an open top. Traditionally baked with short crust pastry, tarts can be made with sweet
ingredients like custard and fruit, or savoury ingredients (often called quiches).

Figure 12

3. Pies - A pie is a baked dish of fruit, meat or vegetables, typically made of a

pastry-dough crust and often topped with pastry. While apple pie is a fixture in
North American culture, other popular pie flavours include cherry, peach, pecan
and blueberry.

Figure 13 Figure 14

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 SELF-CHECK NO. 1.5

Directions: Identify the following statement.

1. It used for sweet or savoury tarts (it contains little or no sugar). The French version
consists of around 50% flour and 50% butter and eggs.
2. The famous French dough used for éclairs, Saint-Honoré and profiteroles. It starts as
a butter+water+milk+flour mixture, called “panade” in French, into which eggs are then
incorporated
3. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no
milk
4. A pie is a baked dish of fruit, meat or vegetables, typically made of a pastry-dough
crust and often topped with pastry.
5. Layered pastry, typically with a sweet filling inside.

ANSWER KEY to Self-Check No. 1.5

1. Shortcrust pastry dough (pâte brisée)

2. Choux pastry dough (pâte à choux)
3. Baked Meringues
4. Pies
5. Strudel and Phyllo

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 TASK SHEET NO.1.5

Title: Sweet Short Pastry

Performance Objective/s: Given tools, utensils and equipment, you should be
able to prepare all the ingredients and perform the procedure in making Sweet
Short Pastry

Supplies/Materials:
Tools / Utensils
Measuring tools
Cutting tools
Mixing bowls
Rolling pin

Ingredients
2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup unsalted butter, chilled
4 tablespoons shortening, chilled
5 tablespoons ice water
Add all ingredients to list
Equipment: Oven

Steps/Procedure:

1. Place flour in a bowl with the sugar and salt. Cut the butter and shortening
into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just
enough water to form a ball: it should not be sticky. Knead quickly into a
smooth ball. Wrap in plastic wrap, and chill for 1 hour.
2. When ready to make pie, roll dough out as you would any crust. Do not let
sit out, or handle excessively allowing to soften. Easiest to work with if
firm.

Assessment Method: Demonstration

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 Performance Criteria Checklist No. 1.5

CRITERIA
YES NO
Did you….

Wear PPEs

Wash Hands

Prepare the work area

Perform mise ‘en place /

Gather all the necessary supplies / materials

Measure all dry and liquid ingredients according to set of

standard

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 INFORMATION SHEET NO. 1.6

BAKING TECHNIQUES APPROPRIATE PASTRY PRODUCTS

Learning Objectives:

After reading this information sheet the student must be able to:

1. Enumerate some baking techniques in preparing pastry products.

2. Apply some baking techniques in preparing pastry products.
3. Discuss the important techniques of baking temperature in preparing pastry
products.
4. Apply baking temperature techniques in preparing pastry products.

Introduction

Once you’ve been baking or cooking for a while you start to notice you use the same

or similar techniques over and over again. These techniques are the foundation to any

recipe and you should know them well. The more you understand these techniques, the

better your recipes will come out and then you can also apply these building blocks to

recipes that lack them – making them better and making them your own

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A. HOW TO WORK WITH MOST OF THE INGREDIENTS

1. Check whether you have all the equipment and ingredients at hand. Think of substitute
ingredients if needed.
2. Look up the meaning of terms you doubt or cannot understand.
3. Assemble all ingredients and utensils needed and arrange them within easy reach.
4. Do as much preparation activity as possible before mixing.
5. Measure and sift dry/powdered ingredients, grease pans, chop nuts, melt butter and
put dry ingredients together and liquid ingredients together.
6. Make all measurements level using standard cups and measures.
7. Dry ingredients are heaped to overflowing in cups or measuring spoons then level off
with a straight-edge knife or spatula.
8. Do not tap cup of sifted flour. Sifting is done to incorporate air to flour to make product
lighter and fluffier.
9. Pack brown sugar firmly into measuring cup and level off with spatula.
10. Crack down lumps of sugar by running a rolling pin over and sift them before
measuring.
11. Do not dip cups or spoons into milk, syrup honey or other liquid ingredients. Pour liquid
ingredients into the standard granulated measuring cups/spoons to prevent them from
adhering to the sides and dripping on work space. Put in a flat surface and read at eye
level to obtain accurate measures.
12. Measure fats, press firmly into measuring spoon/ cups to overflowing then level off
with spatula. *225gms=1cup
13. Tidy up equipment as you work, wipe off grease from can opener, wash pots and
pans, clear off work area.
14. Wipe range / oven each time you use it.

15. Follow directions closely.

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B. HOW TO WORK WITH MOST OF THE TOOLS OF THE TRADE

1. Silicone pastry sheet - This is the ultimate cold work surface for pastry.
2. Rolling pins - These come in all shapes, sizes and materials. There's no
particular advantage in having handles. Choose one that feels
comfortable - not too unwieldy, you don't want to be too heavy on the
pastry, or risk dropping it (ceramic ones can break). If you go for a wooden
one, check that it's nice and smooth, and be sure to clean and dry it
thoroughly after each use.
3. Pie dishes - Mason Cash pudding basins are classics for a reason:
they're plain, simple and available in numerous sizes. Pie foils can be
bought in local kitchen shops or at online stores. Best not to chuck
handfuls of flour around: a sifter/dredger will limit the danger of adding
too much and causing your pastry to crack up.
4. Pie funnel - helps stop the pastry from sinking into the dish.
5. Pastry crimper - for perfectionists aiming for neat-looking pies, this tool
will double as a pizza cutter, but, in truth, hand crimping is more the thing.

C. PRODUCT CHARACTERISTICS THAT CUSTOMERS LOOK FOR COME FROM

THE FOLLOWING:

1. Colour of the product when it is finally removed from the oven is important to
the visual appeal of the product. Colour stimulates the senses and encourages
the customer to purchase.

2. Appearance is about form and shape. It is important that all pieces have the
same appearance.

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 3. Consistency and texture is about how it feels in the mouth when the customer is
consuming the product.

4. Moisture content adds to the shelf life and mouth feel of the product.

5. Mouth feel and eating properties.- this is achieved by maintaining consistency

of production. Nobody is allowed to move away from the given formula, shape
design. Recipes need to be followed and each recipe should state the yield from
each production run, defining weights and number of units. To achieve this each
product must be moulded the same and must all look the same.

Enterprise standards can be determined by:

 Expectations of customers

 Skill of the artisan pastry cook

 Quality of ingredients used

 Market penetration point established by the enterprise.

D. HOW TO WORK WITH MOST OF THE OVEN

The main problem with this process is the shrinkage or distortion of the pastry
during baking. The absence of a filling provides nothing to hold the pastry in shape.

Due to the sugar content, caramelization is rapid once the crust temperature
reaches about 148ºC. For this reason, this type of pastry is baked at a reasonably
moderate temperature.

As a general guide the baking temperature for sweet short pastry is 190ºC to
215ºC, furthermore the baking temperature depends on: size and shape, density, the
sugar content and product characteristic.

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 The baking temperature for savoury goods is 200ºC – 230ºC. Savoury pastry can
be baked at higher temperatures because of the low sugar content; this also ensures that
the pastry is cooked before the filling boils.

Pre-bake finishes: Sweet Short Pastry can be left plain, Egg-washed or washed and
sprinkled with sugar to enhance the appearance.

Blind-or Pre-baking of shortbread

When pre-cooked fillings or cold fillings are used, it is necessary to pre-bake the pastry
shells.

SELF CHECK NO. 1.6

TRUE OR FALSE

1. Assemble all ingredients and utensils needed and arrange them within easy reach.
2. Measure fats, press firmly into measuring spoon/ cups to overflowing then level off
with spatula. *225gms=1cup.
3. Make all measurements level using standard cups and measures are not so
important points in baking.
4. Pack brown sugar firmly into measuring cup and level off with spatula.
5. Use pastry crimper for perfectionists aiming to neat-looking pies.

ANSWER KEY to Self-Check No. 1.6

1. True
2. True
3. False
4. True
5. True

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 INFORMATION SHEET NO. 1.7

Practice Occupational Safety and Health Procedures

Learning Objectives:

After reading this information sheet the student must be able to:
1. identify hazards and risks;
2. control hazards and risks; and
3. maintain occupational health and safety awareness.

Introduction

There are lots of things that may affect the health of a person, such as his
environment, his lifestyle, etc. There are many who are not aware that work is an
important determinant of health. It can influence health in a positive or in a negative way.
Are you comfortable at work? How safe is your workplace? Do you think that you are
giving all you have for your work but it seems that it never is enough?
These are just some of the questions that you need to ask in order to assess
whether your workplace is healthy or not. A place that is safe, healthy and work-conducive
entails more productivity. In fact, with a healthy workplace you will be doing more work
with less effort.

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Types of workplace hazards include:

1. Safety hazards: Inadequate and insufficient machine

guards, unsafe workplace conditions, unsafe work
practices.

Figure 1
2. Biological hazards: Caused by organisms such as
viruses, bacteria, fungi and parasites.

Figure 2 Figure 3

3. Chemical hazards: Solid, liquid, vapor or gaseous

substances, dust, fume or mist

Figure 4

Figure 5
3. Ergonomic hazards: Anatomical, physiological, and
psychological demands on the worker, such as repetitive
and forceful movements, vibration, extreme tempe-
ratures, and awkward postures arising from improper work Figure 6 Figure 7
methods and improperly designed workstations, tools,
and equipment.

Figure 8 Figure 9
5. Physical hazards: Noise, vibration, energy, weather,
electricity, radiation and pressure.

Figure 10

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 6. Psychological hazards: Those that are basically
causing stress to a worker. This
kind of hazard troubles an individual very much to an
extent that his general well-being is affected.

Figure 11

What are examples of hazards?

Work Hazard Example Of Hazard Example of Harm Caused

Things Knife Cut

Substance Benzene Leukaemia
Material Asbestos Mesothelioma
Source of Energy Electricity Shocks, electrocution
Condition Wet floor Slips, falls
Process Welding Metal fume fever
Practice Hard rock mining Silicosis

What is risk?
Risk is the chance or probability that a person will be harmed or experience an
adverse health effect caused by a hazard. It may also apply to situations with property or
equipment loss. For example: The risk of developing cancer from smoking cigarettes
could be expressed as "cigarette smokers are more likely to die of lung cancer than non-
smokers”.

Factors that influence the degree of risk include:

1. how much a person is exposed to a hazardous thing or condition; and
2. how the person is exposed (e.g., breathing in a vapor, skin contact), and how
severe are the effects under the conditions of exposure.
Risk assessment. Risk assessment is the process where you:
identify hazards;
2. analyze or evaluate the risk associated with that hazard; and

3. determine appropriate ways to eliminate or control the hazard.

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 Hazards Risks Safety measures/ actions
Manual handling of hand Back injury Teach and remind workers of correct
tools - knives, secateurs, Repetitive strain lifting and carrying techniques. Rotate
loppers, crowbars, weed tasks.
bags, mattocks.
Lifting heavy objects Back injury Teach and remind workers of correct
incorrectly Repetitive strain lifting technique. Rotate tasks.
Repetitive movements, Back/ limb injury Teach and remind workers of correct
bending and awkward Repetitive strain lifting technique. Rotate tasks.
working positions
Trip hazards Injury Warn volunteers and remove trip hazards
before commencing work. Do not leave
tools on path ways. Watch where one
walks, and goes slowly. Mark tools with
fluorescent color.

What is an adverse health effect?

A general definition of adverse health effect is "any change in body function or

the structures of cells that can lead to disease or health problems.

The following are adverse health effects:

Bodily injury

Disease

Change in the way the body functions, grows, or develops

Effects on a developing fetus (teratogenic effects, fetotoxic effects)

Effects on children, grandchildren, etc. (inheritable genetic effects)

Decrease in life span solvents

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 Effects on the ability to accommodate additional stress

SELF CHECK NO 1. 7

Direction: Match Column A with Column B. Letters only.

______1. is the chance or the probability that a. adverse health effect

a person will be harmed b. hazards
______2. caused by organism such as c. chemical hazards
viruses, bacteria fungi and parasites d. risks
______3. is a source of potential damage, e. physical hazards
harm or adverse health effects f. wet floor
______4. safety hazard g. ergonomic hazards
______5. vapor or gaseous substance h. psychological hazards
______6. slips, falls i. unsafe workplace
______7. noise vibration energy j biological hazards
______8. decrease in life span k. trip hazards
______9. those that are basically causing stress
______10. awkward posture arising from
improper work methods

ANSWER KEY to Self-Check No. 1.7

1. h
2. c
3. e
4. a
5. g
6. f
7. j
8. i
9. d
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 10. b

INFORMATION SHEET NO. 1.8

MIXING PROCEDURES/FORMULATION/RECIPES AND DESIRED

PRODUCT CHARACTERISTICS OF VARIETY PASTRY PRODUCTS

Learning Objectives:

After reading this information sheet the student must be able to:
1. Enumerate mixing methods
2. Discuss and follow the proper way of mixing ingredients in pastry making.

Introduction

Many home bakers find some of my cakes difficult and overly complicated (like the

devil’s food chocolate cake or the vanilla chiffon genoise). If you’ve ever wondered why

a cake is made the way it is then this page is for you! Keep in mind, there is not only one

way to make a cake. The mixing method you choose is your preference – I prefer the

whipping method but many people prefer the blending method. Do not let anyone, not

even me, tell you your method is wrong. Some mixing methods are better for certain

tasks (cakes made with the whipping method turn into roulades better than blended cakes)

while some mixing methods are easier (blending is easier than whipping). Whatever your

reason for preferring one method over the other, just make sure it makes sense for you.

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Also included on this page are several mixing methods for making desserts other than

cakes.

Techniques Mixing Methods:

BEATING METHOD

Beat eggs with an electric mixer on high

speed for about 5 minutes. The volume of
the beaten eggs will increase, the texture will
go from liquid to thick and foamy and the
color will be a light yellow.

Figure 1 Figure 2

CREAMING METHOD

The eggs should be added after the fat

and sugar are creamed properly. The yolks
contain an emulsifier which allows fat and
water to exist together in the same product
without separating. The eggs should be
incorporated one at a time and slowly until
the egg has been absorbed and mixed in
well. Adding the eggs in too quickly will
cause can cause the mixture to separate and
air cells will be lost. A mixture that has
curdled can still be used, just expect a loss
Figure 3
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of volume and possibly a less tender product
(also from the loss of volume).

WHISKING METHOD. ALSO KNOWN AS THE 'WHIPPING' METHOD

Whisking method. Also known as the

'whipping' method and is usually used for
sponges, egg whites for meringue, pavlova
cakes, and for chiffon products. When
making sponge cakes, most of the sugar is
added to the eggs before beginning
whipping. During egg whipping, air cells are
formed and incorporated into the mix.

Figure 4

FOLDING METHOD

Folding is a method of mixing that carefully

incorporates ingredients together so that
volume is not lost. It is typically used when
egg whites or egg yolks have been whipped
into a meringue or pate a bombe/ribbon
stage. After the eggs have been whipped to
maximum volume the dry ingredients are
folded into the eggs carefully – this helps
prevent the air cells built into the eggs from
being destroyed. Folding is also used when
adding whipped cream to lighten creams and
Figure 5
CBLM DATE: 12-15-2016
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mousses such as diplomat cream or
chocolate mousse.

ROLL-IN METHOD (BLOCK OR FRENCH METHOD)

(FOR PUFF PASTRY AND LAMINATED DOUGHS)

Puff pastry is a very common dough in the

bakeshop and is most commonly used in
making breakfast pastries such as apple
turnovers, croissants, and danish. Other
popular items made with puff pastry include
napoleons, palmiers, sacristans, and
pithiviers. Puff pastry is also gaining
popularity in savory dishes such as spinach
and cream cheese filled puff
pastry. Croissant dough and Danish dough
is yeasted while the other products are made
with a non-yeasted dough. Note that puff
pastry is not used to make éclairs and cream
puffs – this is a common mistake. The
dough used to make éclairs and cream puffs
is called pate a choux. Figure 6

BLENDING METHOD

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The blending method is a common method
for making cakes and muffins. Most of the
ingredients (including some liquid
ingredients) are placed in the bowl and
blended together using a paddle
attachment. Additional liquid ingredients
(melted butter, milk, oil, and eggs) are added
and blended in. Compared to other mixing
methods, the blending method has more
liquid involved. The blending method is most
commonly used when making boxed cakes. Figure 7

RUBBING OR BISCUIT METHOD

This mixing method is most commonly

used to make pie dough, certain kinds of
biscuits, and streusel topping. It is a very
simple and quick mixing method. The dry
ingredients are placed in a large bowl with
the fat which is at room temperature and
broken or cut into about half inch
cubes. Then the fat is cut into the flour using
the rubbing method. To do this take some of Figure 8
the flour and fat in your hands and rub your
hands together once. This slightly melts the
fat, stretches the fat, and mixes the fat and
flour together. Do not rub back and forth in
your hands as this will just over mix the fat
and melt it. Then you rotate the bowl 90
degrees and repeat. The rotating of the bowl
is to make sure that you aren’t only working
one part of the bowl. This is done over and

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 over again until the fat has been
incorporated and the pieces of fat resembles Figure 9
coins.

SELF CHECK NO 1. 8

Direction: Identify the pictures of different mixing methods.

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 1. __________________________

2. __________________________

3. __________________________

4. __________________________

5.. __________________________

ANSWER KEY to Self-Check No. 1.8

1. rubbing or biscuit method

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 2. whisking method. also known as the 'whipping' method
3. roll-in method

4. folding method

5. blending method

TASK SHEET NO.1.8

Title: Puff Pastry Dough

Performance Objective/s: Given tools, utensils and equipment, you should be

able to prepare all the ingredients and demonstrate the mixing method to
prepare Puff Pastry Dough.

Supplies/Materials:

Tools / Utensils, Measuring tools, Cutting tools, Mixing bowls, Rolling pin

Ingredients:
10 ounces (2 1/2 sticks) cold unsalted butter
1/2 cup cold tap water
1 teaspoon salt
2 cups unbleached, all-purpose flour (about 9 ounces)

Equipment: Oven

Steps/Procedure:

Directions

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1. Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and
refrigerate while preparing remaining ingredients. Measure water and add salt; stir
to dissolve and set aside.

2. Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work
bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse
until butter is absorbed -- about ten to twelve 1-second pulses.

3. Add remaining butter and pulse once or twice to distribute. Add water and pulse
3 or 4 times, just until dough forms a rough ball. Do not over-process.

4. Flour work surface and scrape dough from work bowl. Shape dough into a rough
rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin
to flatten, then roll back and forth several times with rolling pin to make a 12 by 18
inch rectangle of dough.

5. Peel away plastic wrap and invert dough to floured work surface. Peel away
second piece of wrap. Fold dough in thirds in the width, folding the top third down
and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough
from one of the 6-inch ends, making sure to roll end under dough. Press the dough
into a square, wrap in plastic and refrigerate 1 hour, or until firm.

Assessment Method: Demonstration

Performance Criteria Checklist No. 1.8

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 CRITERIA
YES NO
Did you….

Wear PPEs

Wash Hands

Prepare the work area

Perform mise ‘en place /

 Gather all the necessary supplies / materials

Demonstrate on how to mix all dry and liquid ingredients

according to the set standard.

Perform OHS

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 CULINARY AND TECHNICAL TERMS
RELATED TO PASTRY PRODUCTS

Learning Objectives:

After reading this information sheet the student must be able to:

1. Define and understand some culinary and technical terms related to pastry products

Definition of Terms:

Albumen One of the many proteins. Where the term is used in the bakery, it
is generally accepted to mean the white of eggs.

All-in process All the ingredients are mixed together without any preliminary
stages.

Baking To render bakery products suitable for human consumption and

digestion by cooking in an oven at correctly controlled
temperatures.

Batter A soft, completed cake mixture. A very soft fermented mixture as

for crumpets.

Beat The aeration of fat, sugar, eggs and other materials by beating
together. This can be done by hand or by machine.

Beater A hand-shaped implement which, when fixed to a machine, beats

ingredients such as fat, sugar and eggs.

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 Use a spoon, beater, or electric blender to evenly combine two or
Blend
more ingredients.

Bushel Any of various unit of measure of capacity

A mixture of egg white and 1 teaspoon of milk. This is brush over

Egg wash
bakery products to have golden brown crust.

Confectioner
Very fine or powdered sugar
sugar

Granulated
Sugar in granular form
sugar

Coating a tin with the usually shortening, butter or oil in the case
Grease-
of tins to prevent sticking.

From Latin gluten, "glue"- is a protein composite found in wheat

Gluten
and related grains, including barley and rye. Gluten gives
elasticity to dough, helping it rise and keep its shape and often
gives the final product a chewy texture.

To combine dough by hand on a hard surface. This involves

Knead
folding the dough over, pressing down, turning 90 degrees and
then repeating the process. Kneading mixes dough as well as
developing gluten strands that give strength to breads and other
baked goods.

To coat a tin with butter oil and/or flour on baking parchment to

Line
prevent sticking.

Lukewarm To slightly warm, or around 105 degrees Fahrenheit.

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Lump A firm irregular mass

Undefined quantities upon which all physical measurements are

Mass
based
French word which mean to prepare dishes and ingredients
Mise en Place
before the beginning of service.

Ounce A unit of weight equal to 1 /16 of a pound (28.35 grams)

A little – used dry measure, one quarter of a bushel for

Peck
measuring grain

Pound A unit of measure of mass equal to 1 /16 ounce

Proof To allowing bread dough to rise or yeast to activate.

Sift To pass through a sieve to separate a course from fine particles.

Shortening Butter or fat etc. Is used to make pastry or cake crispier or flakier

This is often done with the wooden spoon, rotating it through a

Stir
mixture as long as necessary usually until the ingredients are
combined.

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“Prepare and Produce
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Pastry Products”
Answer Key Self-Check No. 1.1
1. b
2. a
3. b
4. c
5. d

References:

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“Prepare and Produce
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Pastry Products”
 (Bread and Pastry Production, 2012)

(Pastry, n.d.)

(Baking Tools, n.d.)

(Figure 1, n.d.)

(Kitchen Aim, n.d.)

(Spoon University, n.d.)

(Sincerely Nuts, n.d.)

(The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking, n.d.)

(Baking Industry Research Trust, n.d.)

(Casey, 2016)

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“Prepare and Produce
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Pastry Products”
 (Chandler, 2018)

(Chocory, 2006)

(Dessert recipe, 2007)

(How to Measure Ingredients for Baking - , 2016)

(Quick Puff Pastry, n.d.)

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