This is the Self-Learning Module (SLM) for TLE – Bread and Pastry Production NC II, Grade 10, Quarter 2, Module 1: Tools, Equipment, and Baking Terms in Pastry Production. It was developed by the Department of Education Cordillera Administrative Region (First Edition, 2020) for home-based learning. After working through it, learners should be able to name the tools and equipment used in making pastries, explain how to use them, and understand the common baking terms in pastry production.
On this page 6 sections
What learners will learn
The module has one lesson, Lesson 1: Tools, Equipment and Baking Terms in Pastry Production. After going through it, learners are expected to:
- identify tools and equipment used in pastry production;
- demonstrate how to use tools and equipment in pastry production; and
- become familiar with and explain pastries and baking terms related to pastry production.
Tools and equipment in pastry making
The module explains that many bread-making tools are also used for pastries, but some are meant only for pastry production. It reminds learners to check quality and safety standards when buying tools, and to observe safety and hygiene at all times while baking. The tools are grouped by use:
| Group | Purpose | Examples from the module |
|---|---|---|
| Measuring tools | Get the exact amount of ingredients in a recipe | Liquid (graduated) and dry (individualized) measuring cups, measuring spoons, weighing scale, timer, oven thermometer, candy thermometer |
| Mixing tools | Combine ingredients | Mixing bowls, rubber scraper, whisk, wooden spoon, flour sifter, pastry blender |
| Cutting tools | Cut, slice, chop, and pare | Chef’s or French knife, kitchen shears, grater and shredder, cookie cutters, dough cutter (bench scraper), pastry wheel |
| Miscellaneous tools | Make baking easier and more efficient | Metal spatula (pallet knife), rolling pin, pastry brush, parchment paper, pastry mat, wire cooling racks |
| Baking tools | Bake pastries in the oven | Pie pan, tart molders, cookie sheets |
| Decorating tools | Apply glazes, fillings, and decorations | Pastry bags, pastry tips |
A few uses worth remembering:
- The pastry blender cuts butter into flour.
- The pastry brush greases pans, applies egg wash, and brushes off crumbs.
- Parchment paper lines baking pans and can be made into piping cones.
- Wire cooling racks stand on feet so moisture does not collect under cooling baked goods.
- Sharp cutting tools are safer because they need less pressure.
Using the oven
The main equipment covered is the oven (electric or gas) and the refrigerator or freezer, which stores ingredients and baked products to prevent spoilage. The module gives five steps for using an oven:
- Know your own oven, since experience tells you the best temperature and baking time.
- Understand oven positions: the top level is best for quick, high-temperature cooking; the middle for moderate temperatures; the bottom for slow, low-temperature cooking.
- Learn common conversions: 160°C is 325°F, 180°C is 350°F, 190°C is 375°F, and 200°C is 400°F.
- Learn the temperature ranges, shown in a table from 275°F (140°C) to 475°F (240°C) with gas marks.
- Always preheat the oven to the temperature in the recipe.
It also lists five tips for baking in a gas oven: rotate trays once or twice because gas ovens have hot spots; use a pizza stone for even heat; move trays higher for browner tops; raise the heat by 25°F for crispier results; and avoid dark metal bakeware, which absorbs more heat and can burn the bottoms.
Baking terms in pastry production
The module defines about 30 terms. Some of the most important:
- Pastry: made with a high proportion of fat to flour and a relatively small amount of liquid.
- Pastries: rich, delicate baked products, usually a dough or pastry with a filling.
- Bake blind: baking a pie or tart crust without the filling.
- Cut in: mixing butter or shortening into flour with a knife, fork, or pastry blender.
- Rubbing in: crumbling butter into small pieces and rubbing them into flour.
- Docking: poking small holes all over the dough before baking.
- Crimp: pinching the sides and tops of a pie or tart crust.
- Score: slashing the surface of dough with a sharp knife.
- Laminate: alternating layers of dough with butter.
- Three-fold: folding laminated dough into thirds like a letter to build layers of fat and dough.
- Crème patisserie: a custard often used in fruit tarts and cream puffs.
- Coulis: a thick sauce of puréed and strained vegetables or fruits.
- Rolling boil: when a liquid reaches boiling temperature and produces many bubbles.
- Shelf-life: how long a product is usable and fit to eat.
- Tart: a flat baked item of pastry with a topping, like a pie without a top crust.
- Tulipe: a thin, crisp cookie molded into a cup shape.
- Patisserie: the trade of making pastries, and a shop that sells them.
- Viennoiserie: a term for many laminated, puff, and choux-based pastries.
How to use this module
The module follows the usual SLM parts. Write all answers on a separate sheet of paper and keep the module free of marks.
- What I Know: a pretest called “Break the Code,” where learners use a number grid to decode 15 missing words.
- What’s In: a 10-item true or false review of bread-making lessons.
- What’s New: classifying five tools by use and identifying five baking terms.
- What Is It: the reading on tools, equipment, the oven, and baking terms.
- What’s More: “Guess What?”, 15 identification items.
- What I Have Learned: 10 fill-in-the-blank items.
- What I Can Do: two short explanations (5 points each), such as how to use a pastry brush and parchment paper to line a pan, scored with a rubric on clarity, comprehensiveness, and relevance.
- Assessment: 15 multiple-choice questions.
- Additional Activity: brief definitions of 10 terms.
Learners can check their work with the answer key at the end, and the module asks them to use it honestly. Parents and facilitators can help by making sure the pretest is done first and the posttest is answered without looking at the key. Teachers can use the What I Can Do rubric for scoring and should review the answer key before using it, since a few entries do not match the questions.
Frequently asked questions
What grade and quarter is this module for?
It is TLE – Bread and Pastry Production NC II for Grade 10, Quarter 2, Module 1.
Does the module have an answer key?
Yes. The answer key at the end covers What I Know, What’s New, What’s More, What I Have Learned, and the Assessment.
What does bake blind mean?
It means baking the crust of a pie or tart without the filling.
What is the difference between cut in and rubbing in?
Cut in is mixing butter or shortening into flour with a knife, fork, or pastry blender. Rubbing in is crumbling butter into small pieces and rubbing them into the flour.
Which oven level is best for quick, high-temperature baking?
The module says the top level of the oven is best for quick and high-temperature cooking, the middle for moderate temperatures, and the bottom for slow, low-temperature cooking.
Full text of the module
The text below is a transcription of the PDF above, as printed.
TLE – Bread and Pastry Production NC II Quarter 2 – Module 1 Tools, Equipment, and Baking Terms in Pastry Production
10
TLE – Bread and Pastry Production NC II
Quarter 2 – Module 1 Tools, Equipment, and Baking Terms in Pastry Production
[illustration: students reading and studying outdoors and at a table, a teacher helping a learner, and a learner by a lamp with a globe]
CO_Q2_TLE10_Bread_and_Pastry _Production_Module 1
Technology and Livelihood Education – 10 Quarter 2 – Module 1: Tools, Equipment, and Baking Terms in Pastry Production Alternative Delivery Mode First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writers: Merlie C. Mangannay Editors: Reviewers: Jonalyn C. Ambrona, Primo B. Aligo Illustrator: Layout Artist: Bernie Rojo Pamplona Management Team: Estela Leon-Cariño Rosita C. Agnasi Georgina C. Ducayso Khad M. Layag Jocelyn P. Samidan Dolores M. Anecang Atkinson F. Tudlong
Printed in the Philippines by ________________________
Department of Education –Cordillera Administrative Region
Office Address: Wangal, La Trinidad, Benguet Telefax: (074)-422-4074 E-mail Address: car@deped.gov.ph
10
TLE – Bread and Pastry Production NC II
Quarter 2 – Module 1
Tools, Equipment and Baking Terms in Pastry Production
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson.
Each SLM is composed of different parts. Each part shall guide you step by-step as you discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher are also provided to our facilitators and parents for strategies and reminders on how they can best help you on your home-based learning.
Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator.
Thank you.
Lesson 1 Tools, Equipment, and Baking Terms in Pastry Production
[illustration: hand touching a touch screen icon, next to the heading “What I Need to Know”]
What I Need to Know
This module was designed and written with you in mind. It is here to help you master the concepts of bread and pastry production. The scope of this module permits it to be used in many different learning situations. The language used recognizes your vocabulary level. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using. This module provides you the necessary information and activities to enrich your knowledge and skills in preparing and presenting pastries.
Lesson 1 –Tools, Equipment and Baking Terms in Pastry Production After going through this module, you are expected to:
- identify tools and equipment used in pastry production;
- demonstrate how to use tools and equipment in pastry production; and,
- familiarize self and explain pastries and baking terms related to pastry production.
Before going through this module, you must answer first the activity below.
[illustration: chef holding a spatula]
llustration by: CLPC
What I Know
[illustration: hand holding a pencil]
Activity 1: Break the Code
Directions: Use the key below to help you break the code and to complete the sentences below. Write your answer on a separate sheet of paper.
| 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|
| 1 | A | B | C | D | E |
| 2 | F | G | H | I | J |
| 3 | K | L | M | N | O |
| 4 | P | Q | R | S | T |
| 5 | U | V | W | X | Y |
| 6 | Z | , | . | / | – |
In baking pastries you need _____ to monitor your baking time.
45 24 33 15 43The oven should have _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____
35 52 153445 15 33 41 15 43 11 45 51 4315You should use _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ to measure small amount of baking powder and salt.
33 15 11 44 51 43 24 34 22 44 41 35 35 34_____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ is used to slice and chopped fruits in making fruit pie.
21 43 15 34 13 23 31 34 24 52 15
44You need _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ to stamp out individual cookies from rolled dough.
13 35 35 31 24 15 13 51 45 45 15 43In decorating pastries, _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ is used to come up with different design of frosting.
41 11 44 45 43 55 45 24 41 44_____ _____ _____ _____ _____ is done by pinching the sides and tops of pie or tart crust.
13 43 24 33 41The product that is highly proportioned by fat to flour with a little amount of water is _____ _____ _____ _____ _____ _____.
41 11 44 45 43
55You need to _____ _____ _____ _____ _____ _____ _____ _____ the crème patisserie into the creampuff.
41 24 44 15 35 51 4 5To slash the surface of pie dough with knife is to _____ _____ _____ _____ _____.
44 13 35 43 15The length of time that a product is fit for consumption is called _____ _____ _____ _____ _____ _____ _____ _____ _____.
44 23 15 32 21 32 24 21 15To fold laminated dough into thirds like a letter to incorporate fats is _____ _____ _____ _____ _____ _____ _____ _____ _____.
45 23 43 15 15 21 35 32 14To prepare pizza in advance you can _____ _____ _____ _____ _____ _____ _____ _____ _____ the crust and top needed ingredients and bake again for 10 minutes.
12 11 31 15 12 32 24 34 14In rolling dough, _____ _____ _____ _____ _____ _____ _____ _____ _____ is needed to attain the desired shape and size of dough.
41 11 44 45 43 55 33 11 45_____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ is used to cut dough in scaling.
14 35 51 22 23 13 51 45 45 15 43
What’s In
In the past lessons you have met the different baking terms used in preparing and presenting different breads. Same with pastry production you will encounter culinary and technical terms related to pastries and you will learn also the needed tools and equipment in preparing and presenting pastries. Are you ready to learn those things? But before that let’s see if you can still remember what you have learned these past lessons and relate to our topic today by answering the questions below.
True or False
Directions: Write TRUE if the statement is correct and FALSE if it is wrong. Write your answer on a separate sheet of paper.
- Rolling pin is used in flattening dough of bread and pastry.
- Dusting of flour is needed in kneading and rolling bread and pastry.
- Weighing scale is used only in preparing breads.
- In scaling dough, you have to cut it first with pastry wheel.
- Cut in is one method in mixing bread dough and pastry crust.
- Bread requires a special technique in mixing ingredients for flakiness and tenderness.
- Sifter is use to pass dry ingredients into a fine sieve to remove lumps.
- Pastries uses largely yeast as leavening agent.
- Oven temperature is important in baking breads and pastries.
- Different oven has different baking period.
What’s New
[illustration: hands holding a sprouting plant]
Pastry is essentially dough made from fat, flour, water and salt. Eggs, cheese or sugar can be added for richer dough. Success and failure depends on how the shortening and flour are mixed and how the gluten is developed. Yet success or failure depends on how the fats and flour are mixed. And for you to successfully prepare and present different kinds of pastries you should be familiar with the different terms used in making pastry and demonstrate how to use the identify tools and equipment needed.
Activity 1.
A. Classification of Tools
Directions: Classify the following tools based on their usage and identify the terms use in baking. Write the letter of your answer on a separate sheet of paper.
A. Baking Tool B. Mixing Tool C. Cutting Tool D. Measuring Tool E. Miscellaneous F. Decorating
_____ 1. Rolling pin
_____ 2. Wire cooling rack
_____ 3. Parchment paper
_____ 4. Pastry wheel
_____ 5. Cookie cutter
B. Identification
Directions: Identify the word that is being described below. Write your answer on a separate sheet of paper.
- This is the process of alternating layers of dough with butter in pastry making.
- This is the trade of making pastries as well as a shop where pastries are sold.
- The thick sauce that made from puréed and strained vegetables or fruits is _____________.
- The process where in a liquid or mixture has reached its boiling temperature and produces a lot of bubbles is _________________.
- This is done by using your finger to press pie dough together.
What Is It
It’s time for you to read and understand the information below.
I. Baking Tools and Equipment in Pastry Making
In the previous lesson, bread making has its own appropriate tools and equipment, although most of these are also used in pastry production. However, there are tools which are intended only for pastry production. Tools and equipment may come in different designs and brands so it is always wise to consider quality and safety standards of materials to buy. Although you may still use simple, improvised and local utensils, these utensils/tools or equipment could save time as they are readily available in the markets.
Safety precautions and hygiene must always be observed at all times during the whole process in baking.
A. Measuring Tools These tools are used to achieve an exact amount of ingredients written in a recipe.
- 2 Types of Measuring cups
- Graduated or Liquid measuring cup = use to measure liquid ingredients
- Individualized or Dry measuring cups = use to measure dry ingredients
- Measuring spoons = use to measure small quantities of ingredients
- Weighing Scale = use to measure quantities of ingredients by weight
- Timer = monitors cooking and baking time
- Oven Temperature = helps ensure the proper temperature of food inside the oven.
- Candy thermometer = used to measure temperature of boiled sugar especially pulled sugar.
B. Mixing Tools These tools are used in combining ingredients together. Having the right tools to use makes work easy.
- Mixing bowls = use to holds ingredients while mixing
- Rubber Scrapper = use to scrape or remove remaining ingredients from the sides of the bowl.
- Whisk = use to whip cream and eggs
- Wooden spoon = use to mix ingredients into the bowl
- Flour sifter = use in sifting dry ingredients to remove lumps and foreign matters.
- Pastry blender = use to blend or cut in butter into the flour
C. Cutting Tools These tools are used in cutting, slicing, chopping, paring. Sharp cutting tools works best and safer to use because lesser pressure is required.
- Chef’s or French knives = known as all-purpose knives because it is use for chopping, slicing, and mincing tasks.
- Kitchen shears = use in cutting dried fruits and vegetables, fresh herbs, and cutting pastry.
- Grate and shredder = use to grate, shred or slice vegetables, fruits and cheese.
- Cookie cutters = these are made of thin sheet metal or plastic that has been molded or formed into shape. These are used to stamp out individual cookies from rolled dough.
- Dough cutter = also known as bench scraper, it is use to cut dough for scaling.
- Pastry wheel = it has a very sharp, round; nickel-plated blade attached to a handle, the wheel rotates as it uses in cutting pastries.
D. Miscellaneous Tools These tools are vital for you to have since they make the process of baking more efficient and easier.
- Metal spatula = also known as pallet knife; used to loosen cookies from the pan and level the flour.
- Rolling pin = it rolls out, flattens or thins the dough or paste. It may be made of wood, metal, marble or synthetic materials.
- Pastry brush = made of soft, flexible nylon or unbleached hog bristles. It is used for greasing pans, applying egg wash and for brushing crumbs.
- Parchment paper = it is grease- resistant, non-stick, heatproof, quick-release coated paper. It is used as lining baking pans and making piping cones for décor work.
- Pastry mat = made of highly-quality, food-grade silicone and fiber glass. The markings allow for accurate sizing and reduce the risk of over-processing the dough
- Wire Cooling Racks = they have feet that raise them above the counter so that moisture does not collect under cooling baked goods. These racks can also be used for glazing and confectionery works.
E. Baking Tools These are used to bake pastries inside the oven. Most chefs use all kinds of pans in making pastries, but there are commonly used specific pans.
- Pie pan = used in baking different kinds of pies
- Tart molders = comes in different sizes and design and are used in baking individual tart. 3. Cookie sheets = used in baking cookies, and holds tart molders.
F. Decorating Tools These are used in applying glazes, filing and decorating baked pastries.
- Pastry bags = these are used in conjunction with pastry tips to finish pastries; made out of plastic, cloth or disposable plastic and come in various sizes.
- Pastry tips = comes in different sizes and different design; these are fit on a pastry bag and are used to decorate cakes and pastries with frosting.
G. Equipment
- Ovens = an enclosed device that enclosed spaces in which food is heated, usually by hot air. Comes in various types,either electrical or gas operated ovens.
Steps on how to use your oven
Know your oven
= Recipes may indicate certain temperatures of oven to be use but your own knowledge of how your oven works is vital. Your experiences in using youroven determine themost appropriate temperature and cooking length times.
Understandsthe effects of oven positions
= Each level of oven has different cooking impact and it is useful to know this in order to get the best results.
[photo: interior of an oven with a wire rack]
http://www.com/use-an-Oven#image:Use-an-Oven-step-2-preview.jpg.
a. Top level of oven = this level is best for quick cooking and hightemperature cooking.
b. Middle level of oven = this level is good formoderate temperature cooking
c. Bottom level of oven = this level isbest for slow cooking andlow temperature cooking.Be able to make general oven temperature conversion
= It is very useful to have a general notion of the oven temperatures in both Celsius and Fahrenheit so that you can bake recipes from cook books that use either temperature. Below are the most common conversions that are useful to know.
a. 160º C – 325º F
b. 180 C – 350 F
c. 190º C – 375º Fd. 200º C – 400º F
[photo: oven temperature control dial]
http://www.com/use-an-Oven#image:Use-an-Oven-step-4-preview.jpg.
Learn the temperature ranges
| Fahrenheit | Celsius | Gas Mark |
|---|---|---|
| 275º F | 140º C | Gas Mark gas mark 1-cool gas mark 2 gas mark 3-very moderate gas mark 4-moderate gas mark 5 gas mark 6-moderately hot gas mark 7- hot gas mark 9 gas mark 10- very hot |
| 300º F | 150º C | |
| 325º F | 165º C | |
| 350º F | 180º C | |
| 375º F | 190º C | |
| 400º F | 200º C | |
| 425º F | 220º C | |
| 450º F | 230º C | |
| 475º F | 240º C |
Preheat the oven prior to cooking
= it is important to always preheat the oven to the temperature suggested by the recipe. This will ensure that the oven is at the right temperature when you put the item for cooking.
5 Tips for Baking in a Gas Oven
[photo: person bending to place a tray inside a gas oven]
- Always rotate your trays.
Gas ovens are notorious for having hot spots, so it’s important to rotate your trays once or twice during cooking (depending on the length of cooking). This ensures that everything bakes as evenly as possible.
- A pizza stone helps provide even cooking.
A pizza stone holds heat incredibly well and also radiates it outward at a very even and steady rate. This makes it a great tool not just for making pizza, but also for turning your cranky gas range into a sure and steady cooking machine.
- Move trays higher for browner tops.
Since gas ovens tend to have more ambient moisture in the air, it can take longer for foods to brown on top. If you’d like to speed along the browning process, move the tray to the top of the oven or place a second baking sheet directly above the food.
- Turn up the heat for more crisping action.
If crunchy and crispy is your aim, try turning up the oven heat by 25°F. The cooking time will change slightly, so be attentive toward the end of cooking and look out for visual and aromatic cues that your food is done.
- Avoid dark metal cookware.
Avoid using dark-colored metal bake ware, as this absorbs more heat and speeds up cooking. Light-colored metal, glass, and silicone are great choices for baking in gas ovens and will reduce the risk that the bottoms burn.
- Refrigerator/ Freezer = use to store ingredients and bake product to prevent spoilage but proper storing should be observe indside the refrigerator
Baking Terms in Pastry Production
To understand more on how to use your pastry tools you should familiarize yourself on the different terms that you will encounter in the next lessons.
Bake blind= baking the crust of a pie/tart without the filling
Coulis = thick sauce made from puréed and strained vegetables or fruits.
Cut in = mixing butter or shortening into the flour using knife, fork or a pastry blender until they are well mixed.
Crème patisserie = custard made from eggs and butter, sugar and cornstarch or flour then enriched with butter and flavored with vanilla; most often used in fruit tarts and creampuff.
Crimp= pinching the sides and tops of pie or tart crust.
Crust = the outer skin of a bread or pie, typically hard in texture.
Docking = to poke small holes all over the dough before putting it into the oven
Flaky = the crust breaks or separate easily into small thin pieces
Laminate = the process of alternating layers of dough with butter
Marble = to partly mix two colors of batter or icing so that the colors are in decorative swirl.
Mold=to pinch or give shape to something such as bread or pie dough.
Pastry =made of high proportion of fat to flour with a relatively small amount of liquid.
Pastries =are rich and delicate baked products that usually consist of a dough or pastry and a filling.
Pastry case= uncooked or blind baked pastry container used to hold savory or sweet mixtures.
Pastry cream = a thick sauce containing eggs and starch.
Patisserie = the trade of making pastries as well as a shop where pastries are sold.
Pie = defined as a crust topped with a sweet or savory filling.
Pinch = using your finger to press something (usually a pie dough) together.
Pipe out = to press the mixture out from the piping out.
Rolling boil = this happens when a liquid or mixture has reached its boiling temperature and produces a lot of bubbles.
Rubbing in = the process of crumbling and breaking butter into small pieces rubbing them into flour.
Score = slashing the surface of food as bread/pie dough using a sharp knife.
Shelf- life = the length of time that a product is usable, fit for consumption, and can be kept.
Tart = a flat, baked item consisting of a pastry and a sweet or savory topping; it is like pies without top crust.
Three- fold = laminated dough is folded into thirds like a letter to incorporate the fat and produce multiple layers of fat and dough.
Tulipe = a thin, crisp cookie molded into a cup shape.
Viennoiserie = commonly used as term for many laminated and puff and choux-based pastries.
Wow! Thank you for reading and understanding it. I hope you learned from the reading you did a while ago. I supposed you are now excited to explore on another activity. Are you ready?
[illustration: chef holding a basket of bread]
Illustrated by: CLPC
What’s More
Activity 1. Guess What?
Directions: Identification: Supply the correct word to complete the sentences. Write your answer on a separate sheet of paper.
I use this tool to measure large amount of All-purpose flour in making my pie.
I need 1 teaspoon of salt, what measuring tool will I use?
If you mix butter into the flour using fork or pastry blender to make a crust, what do you call this process or mixing?
I have to poke small holes to the dough to prevent the pie from bulging on top, what do you call this process?
I use this, with the pastry mat to flatten and roll the dough to achieve uniform thickness of pie crust.
I use this to apply egg wash on top of the pie crust to achieve a golden yellow crust when baked.
I use this to loosen baked cookies from the cookie sheets.
When I crumb and break the butter into small pieces and rub this into the flour, what is this process?
This happens when mixture of water and flour has reached its boiling temperature and produces a lot of bubbles.
I put this first in the pan before putting my mixture of ingredients to easily removed when baked.
I need this to totally cool down my baked pastries.
In making this thick sauce you need fruit or vegetable purees, what is this?
I need these in making my pine apple tarts.
I use this to slice evenly my freshly baked meaty pizza pie.
I used this to measure the temperature my boiled sugar.
What I Have Learned
Fill in the blanks
Directions: Fill in blank with appropriate term to complete the idea of each sentence.
_____are used to achieve an exact amount of ingredients written in a recipe.
_____ are used in combining ingredients together.
Baking the crust of a pie/tart without the filling is called _____.
These rich and delicate baked products that usually consist of a dough or pastry and a filling is _____.
_____ are used in applying glazes, filing and decorating baked pastries.
Avoid using _____ metal bake ware because it absorbs more heat and speeds up cooking
_____ are notorious for having hot spots, so it’s important to rotate your trays once or twice during cooking
It is important to always _____ the oven to the temperature suggested by the recipe.
_____ are used in slicing, chopping, cutting and paring fruits, vegetables and other ingredients.
_____ is best for quick and high temperature cooking.
What I Can Do
Directions: Explain the following, write your answer in a separate sheet of paper. (5 points each) Rubrics will be used to assess your answers.
How are you going to use pastry brush and parchment paper in lining your pan?
How are you going to manipulate your oven in baking, what are the precautions that you will bear in mind in using your oven?
Rubrics
| Criteria | 4 | 3 | 2 | 1 |
|---|---|---|---|---|
| Clarity | Exceptionally clear and easy to understand | Generally clear and quite easy to understand | Lacks clarity and difficult to understand | Unclear cannot understand |
[transcriber’s note: table continued from the previous page; its header row is not shown on this page]
| Comprehensiveness | Thorough and comprehensive explanation | Substantial explanation | Partial or not comprehensive explanation | Misunderstanding or serious misconception on the explanation |
| Relevance | Highly relevant | Generally relevant | Somewhat relevant | Irrelevant |
Assessment
Multiple Choice: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
- Which of the following is needed to apply frosting design in pastries?
- a. Pastry bag c. Rubber scrapper
- b. Pastry tips d. Spatula
- The thin and crisp cookie molded into a cup shape is _______________.
- a. Cookies c. Tart
- b. Pastry d. Tulipe
- What baking product is made of more fat than flour and small amount of liquid?
- a. Cookies c. Tart
- b. Pastry d. Tulipe
- Which of the following means slashing the surface of pie dough with a knife?
- a. Cutting c. Slicing
- b. Score d. Trimming
- What do you call the length of time that a product is fit for consumption?
- a. Duration c. Self-life
- b. Expiration d. Timeline
- To fold laminated dough into thirds like a letter to incorporate fats is____________.
- a. Four fold c. Three- fold
- b. One- fold d. Two- fold
- What is tool is use to monitor baking time?
- a. Candy Thermometer c. Timer
- b. Oven Temperature d. Weighing scale
- Every oven should have to ensure the proper temperature of food inside the oven.
- a. Candy thermometer c. Timer
- b. Oven temperature d. Weighing scale
- Whichis used to slice and chopped fruits in making fruit pie?
a. French knife c. Knife
b. Fruit cutter d. Pastry blender
- What tool is used to measure baking soda needed in a recipe?
- a. Heater c. Measuring spoon
- b. Measuring cup d. Weighing scale
- Theblind baked pastry container that used to hold savory or sweet mixtures is
- a. Pastry c. Pastry case
- b. Pastry bag d. Tulipe
- The tool use to stamp out individual cookies from rolled dough is
- a. Cookie cutter c. French knife
- b. Dough cutter d. Pastry wheel
- The process of baking the crust pie in advance without the filling or topping is
- a. Baking c. Pre-cooking
- b. Bake blind d. Pan-frying
- Which tool is most often used to cover cookie sheets in baking?
- a. Foil c. Pastry bag
- b. Parchment paper d. Pastry mat
- Pinching the sides and tops of pie or tart crust is
- a. Crimp c. Pinching
- b. Crumbing d. Rubbing
How did it go? Were you able to get them correctly?
Illustrated by: CLPC
Additional Activity
Give a brief definition of the following. Write your answer on a separate sheet of paper.
Cut in = _____
Crème patisserie = _____
Docking = _____
Flaky = _____
Laminate = _____
Pastries = _____
Patisserie = _____
Pinch = _____ 9. Rolling boil = _____
Rubbing = _____
Congratulations, you can move now to the next module.
Illustrated by: CLPC
Answer Key
Assessment
- B
- D
- B
- B
- C
- C
- C
- B
- A
- D
- C
- A
- B
- D
- A
What’s More
- Measuring cup
- Measuring spoon
- Cut-in
- Docking
- Rolling pin
- Pastry wheel
- Metal spatula
- Rubbing in
- Rolling boil
- Parchment paper
- Wire cooling racks
- Coulis
- Tart molder
- Pastry wheel
- Candy thermometer
What I have learned
- Measuring tools
- Mixing tools
- Bake blind
- Pastries
- Decorating tools
- Dark-colored
- Gas oven
- Pre-heat
- Cutting tools
- Top level
What I Know
- Timer
- Oven temperature
- Measuring spoon
- French knives
- Cookie cutter
- Pastry tips
- Crimp
- Pastry
- Pipe out
- Score
- Shelf-life
- Three-folds
- Blind bake
- Rolling pin
- Dough cutter
What’s New
- E
- E
- E
- C
- C
- Laminate
- Patisserie
- Coulis
- Rolling boil
- Pinch
References
Kong, Aniceta S. et.al.,Bread and Pastry Production Manual. Sunshine Interlinks Publishing House, Quezon City, Philippines.2016, p.80-85
Christensen, Emma. “5 Important Things about Baking in a Gas”. December 7, 2015. Access on July 4,2020 from https://www.thekitchn.com/5-important-things-to-knowabout-baking-in-a-gas-oven-226270.
Access on July 4, 2020 from htt://quizlet.com>culinary-and-technical-terms-reltaedto-pastry-production
For inquiries or feedback, please write or call:
Department of Education – Bureau of Learning Resources (DepEd-BLR)
Ground Floor, Bonifacio Bldg., DepEd Complex
Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph
Leave a Reply