Lesson 2
Overview:
The term pastry comes from the word “paste”,
meaning “to stick”. Pastry is mixture of flour, liquid, and fat.
In the bakeshop, pastry refers to both various pastes and
dough and to the many products made from them.
The two fundamental types of pastry are yeast-
raised pastry, such as Danish dough and pie dough.
Besides these various types of short dough, puff pastry,
also known as pâte feuilletée, and éclair paste, also known
as pâteà choux are other types of pastry. On the other
hand, crisp meringues and other meringue-type sponges
though they are not made from a flour paste are also
considered pastries because they are used like flour
pastries in combination with creams, fillings, fruits, and
icings to create a wide range of desserts
Learning Goals and Targets
Lesson I: Prepare and Produce Pastry Products
Content Standard:
The learners demonstrate an understanding of the basic
concept and underlying theories in preparing and producing
pastry products.
Performance Standard:
The learners demonstrate competencies in preparing and
producing pastry products.
Learning Competencies:
Lesson 1: Prepare Pastry Products
LO1. Prepare Pastry Products
LO2. Decorate and Present Pastry Products
LO3. Store Pastry Products
LO1. Prepare Pastry Products
1.1 Use appropriate equipment according to required pastry products
and standard operating procedures.
1.2 Select, measure and weigh required ingredients according to
recipe or production requirements and established standards and
procedures.
1.3 Prepare variety of pastry products according to standard mixing
procedures/formulation of recipes and desired product
characteristics.
1.4 Select required oven temperature to bake goods in accordance
with the desired characteristics, standards recipe specifications
and enterprise practices.
1.5 Bake pastry products according to techniques and appropriate
conditions and enterprise requirement and standards.
2
What you need to know?
Read Lesson Information closely and find out how much
you can remember. Then do Self-check 2.1.1a to know how
much you have learned.
Lesson Information
Culinary and Technical Terms related to Pastry Products
As you wish to pursue baking as a career, you should familiarize yourself
with the common preparation and baking terminologies that come across the
process.
Cream Pies Consist of some type of pudding. It has milk cornstarch
and flavoring. The mixture is cooked until thick, then
cooled and poured into a baked cooled crust. Examples:
lemon, banana, coconut, butterscotch, and chocolate.
Crimp is to pinch together the edge of a piecrust with the
fingers or fork tines.
Crumb Crust a pie crust made of crushed crackers or cookies instead
of pastry dough.
Crust the outer part of a loaf bread or pastry.
Custard Pie Made by cooking baking uncooked along with crust. Has
eggs, and some type of dairy product. Examples:
Pumpkin and Pecan.
Dissolve to mix a dry substance with liquid until it is liquefied.
Docking the process of using a fork to poke small holes all over
the dough before putting it in the oven as a way of
preventing the shells from puffing.
Fluted Edge a ridged edge made with with your thumbs and index
finger.
Gallete a hand shaped tart made by folding and pleating the
edge of the dough to form the sides.
Lattice Crust a crust that is woven basket weave
Mis-en-Place a French term that means “put in place”. It includes
assembling all the necessary ingredients, equipment,
and tools needed to perform the task.
Pack compactly to fill cup with brown sugar or shortening by pressing it
with back of the spoon.
Pastry creams a thick sauce containing eggs and starch.
Pie a baked food having a filling of fruit, meat, pudding, etc.,
prepared in a pastry-lined pan or dish and often topped
with a pastry crust
Pipe out to press the mixture out of the piping bag.
Pie Shell A bottom crust baked before filling.
Pre-heat to heat the oven to a desired temperature before putting
in the food to bake or roast typically with a circular base.
Prick To make a small hole in (something) with a sharp point;
pierce slightly.
Savory Pie A pie that contains cooked meat, poultry, seafood, or
vegetables in a thick sauce. Examples: Pot pies, Quiche,
and Sheppard pie.
Streusel a crumbly mixture made by cutting butter into flour,
sugar, and sometimes spices.
Tart a filled dessert with a single crust.
Turnover a square or circle of pastry dough folded over a sweet or
savory filling.
Process
Self-Check 2.1.1a
How much did you learn?
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.
__________6. To make a small hole in (something) with a sharp point; pierce slightly.
__________7. To heat the oven to a desired temperature before putting in the food to
bake or roast typically with a circular base.
___________8. A square or circle of pastry dough folded over a sweet or savory filling.
__________9. A pie crust made of crushed crackers or cookies instead of pastry dough.
_________10. A crust that is woven basket weave
4
What you need to know?
Read Lesson Information closely and find out how much
you can remember. Then do Self-check 2.1.2a- and Task
Sheet 2.1.2b to know how much you have learned.
Lesson Information
PIES AND PASTRIES
Measurement, Selection and Substitution of Ingredients
In baking pastries, measuring makes a difference. It is important that the ingredients are
measured accurately to get the right consistency and taste.
Adding the wrong amount of flour or sugar greatly affect the quality of pastry products.
Accurate measurement is one of the important factors that contribute to success in baking.
Pies are baked goods that have a crust and filling. The term “pastry” comes from the
word “paste” which refers to a mixture of flour, liquid and high amount of fat than regular
pie dough. The various kinds of sweet products made from these dough and paste are
commonly referred to as pastries.
Note:
(For Substitution of Ingredients please refer to Table 1.1,
Equivalent of Weights and Measurements on pages 28-29 of
this learning module)
Pastry ingredients
All-purpose flour - type of flour used in baking pastries. The gluten content of this
flour provides framework or substance of baked pastries.
Lard and vegetable shortening - fats frequently used to make pastry. butter and
margarine produce a less tender crust.
Water – an important ingredient in pastry because it provides the moisture needed to
develop gluten.
Salt – contributes to the flavor of pastry and has no influence on flakiness or
tenderness.
THREE KEYS TO A PERFECT PIE CRUST
There are three keys to making perfect pie crusts.
Choosing the right ingredients in the right ratio.
Cutting-in the butter or shortening into the flour mixture properly.
Maintaining the correct temperature.
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1. The Ingredients
Pie crusts are a mixture of flour, fat, and water. The best recipes seem to have a
common ratio of these ingredients: 1/4 cup water to 1/2 cup fat to 2 1/2 cups flour. (The
flour should be measured by spooning the flour into the measure, not scooping it.
Scooping packs the flour and overloads the formula.) Add one-half teaspoon of salt and
you have a recipe for a double crust.
2. Butter or Shortening
For the fat, you can use either butter or shortening or a combination. (Butter is 15%
water so cut back slightly on the water when using butter—though the ratio is forgiving
enough that you probably won’t notice the difference.) If you are making more than one
pie, just change the amounts but keep the same proportions.
It is important that you cut the fat into the flour mixture properly. For that you will need a
pastry knife. With a pastry knife, cut the butter or shortening through the flour until the
mixture is coarse and nearly uniform without large chunks remaining. If you are using
butter, work quickly so that the butter doesn’t become soft or melt.
3. Temperature
Temperature may be even more important than balance—especially if you are using
butter. The trick is to keep the butter and the dough cold enough that the butter pieces
remain intact. If it gets too warm, it melts and saturates the flour. (The same thing
happens with shortening but the melting temperature of shortening is higher.) It’s the little
pieces of butter that makes the crust flaky. As the butter heats in baking, little pockets of
steam are formed from the butter nodules.
To keep your dough cold, use only the coldest butter and water. Then refrigerate the
dough for an hour before forming the pie. If making multiple pies, take only enough
dough from the refrigerator for one pie keeping the rest cold until you are ready to for it.
Recipe for a Double Crust
1/4 cup ice water
1/2 cup shortening
2 1/2 cups pastry flour
1/2 teaspoon salt
Mix the salt and flour together with a whisk.
Cut the shortening into the flour mixture until you have a coarse, nearly uniform
mixture.
Make a well in the center and add the ice water. Mix with a fork until it comes together
into a dough ball. Knead a few times, only until the dough is smooth. Extra kneading
will make the crust tough instead of crumbly.
Roll the dough to about 1/8-inch-thick and form the crust.
PORTION CONTROL
Portion Control - is giving a definite amount of food for a definite percentage of profit. It
is the measurement of portions to ensure that the correct amount of an item is served.
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It provides a basis for estimating correct amounts of food to purchase.
It decreases plate waste
It standardizes expected portion yield.
Enables dietitians to plan use of food, labor, time, and equipment efficiently.
Provides a basis for setting selling prices
Combines with other foods served to give eye and taste appeal
Is adjusted to differences in food habits and needs of the people served
Is price consistently in relation to its cost
Is of uniform size.
Portion Control - is the process of getting the right product into a facility and to be
consumed at the right time and in a form that meets pre- established standards for
quantity, quality and price.
Right Quality - this means acquiring the good or services at the desired specifications
Right Quantity - the quantity purchased must be enough for immediate consumption
not unless there is a need to purchase extra stocks when there is an
unanticipated increase of price or food shortage
Right Price - the items must be purchased at the lowest possible price, but one must
be sure that it meets required specifications.
Right Source/Place - the items must be purchased at the lowest possible price but
must be sure that it meets required specifications
Right Time - time deliveries is a must. Buying foods in season should also be
considered since they are usually cheaper and of better quality and when they
are out of season.
Right Cost - you should always keep in mind any additional costs that may be
incurred due to transport, shipping and delivery
Process
Self-Check 2.1.2b
True or False – Write True if the statement is correct and False if the statement is wrong.
___________. 1. Right quantity is acquiring the good or services at the desired
specifications.
____________2. Portion control provides a basis for estimating correct amounts of food
to purchase.
____________3. It is important that the ingredients are measured accurately to get the
right consistency and taste.
____________4. Lard and vegetable shortening are fats frequently used to make pastry.
____________5. Water does not provide moisture needed in developing gluten.
What you need to know?
Read Lesson Information closely and find out how much
you can remember. Then do Self-check 2.1.3a to know how
much you have learned.
Lesson Information
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
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.
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.
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.
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 shortcrust
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.
Turnovers – are individual pies formed by folding the
crust in half over a filling (Encyclopedia Britannica, 2013).
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.
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.
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.
Examples of these are the otap and the Napoleones of Bacolod City.
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TYPES OF PIE CRUST
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.
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.
Oil based crust – instead of solid fat, oil is used in the mixture. The resulting crust is
less rich and blander and flakier.
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.
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
A good pie crust must be crisp or tender. Mealy crusts tend to be more tender while
flaky crust is crisper.
Has a golden-brown color.
The crust must be fitted with decorated edges in the pie pan.
It must be retaining its crispness and not become soggy especially when used with
juicy fillings.
It should not hard so it can be cut easily
Process
Self-Check 2.1.3a
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.
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