This is the Grade 10 Technology and Livelihood Education (TLE) self-learning module for Bread and Pastry Production NC II, Quarter 2, Module 3: Types and Classification of Pastry Products and Types of Pastry Fillings. It was developed by DepEd Region CAR. It is written for learners studying at home, with support from teachers and parents. After working through it, learners should be able to tell the main kinds of pastry apart, choose the right pie dough, and describe how the common pie fillings are made.
On this page 8 sections
What learners will learn
After going through this module, learners are expected to:
- identify the types and classification of pastry production;
- discuss the different types of pastry fillings; and
- value the importance of learning the classification of pastry and types of fillings in pastry production.
What pastry is
The module defines pastry as a delicate product made of a crust and a filling. It has a high percentage of fat, which gives it a flaky or crumbly texture. A good pastry is light, airy, and fatty, but firm enough to hold up its filling. The two characteristics of a good pastry are flaky and tender.
The two classifications of pastry
- Non-laminated pastry: solid fat is cut into the flour, or fat is added as melted or liquid oil.
- Laminated pastry: solid fat is folded into the dough again and again, a technique called lamination.
Kinds of pastry
| Pastry | Key facts from the module |
|---|---|
| Short crust pastry | Simple, traditional, and versatile. Made from flour, butter or lard, ice water, and sometimes salt. Can be sweetened with sugar, or made heartier with an egg instead of ice water. |
| Puff pastry | Light and flaky, made from laminated dough with alternating layers of butter and dough. Uses only butter, salt, water, and flour, with no leavening agent. Trapped fat and air make it light and crisp. |
| Flaky pastry | Like puff pastry but with less fat and fewer layers. Fat-to-flour ratio of 3:4, rolled and folded only four times. A hybrid of pie dough and puff pastry that takes less time to make. |
| Choux pastry | “Choux” is French for cabbage, because cream puff balls look like little cabbages. Made with flour, butter, eggs, and water or milk. Leavened by steam and cooked twice: on the stovetop, then in the oven. Crispy outside, airy inside. |
| Filo pastry | Very thin sheets used to wrap delicate savory and sweet dishes. Made with high-gluten flour, dries out quickly, and must be brushed with oil or melted butter before shaping and cooking. |
| Hot water crust pastry | The fat is melted, so it mixes evenly. The crust is crisp and more crumbly than flaky. Pies made with it are meant to be unmolded. |
Types of pie dough
Under short crust pastry, the module describes four pie doughs:
- Flaky pie dough: fat is rubbed into the flour until the pieces are the size of peas or hazelnuts. When rolled, these become flakes separated by fat. Used for top crusts and pre-baked pie shells.
- Mealy pie dough: fat is blended in thoroughly until the mixture looks like coarse cornmeal. It needs less water and is very short and tender. Used as the bottom crust of baked fruit pies and custard-type pies because it resists sogginess.
- Crumb crust: usually made from graham crackers. Used for unbaked pies such as cream and chiffon pies, though it can be baked for a firmer crust with more flavor.
- Short-dough crust: really a cookie dough, richer than regular pie pastry, with butter, sugar, and eggs. Mainly used for small fruit tarts because it is hard to handle.
Types of pastry fillings
Fruit fillings
Fruit fillings contain fruit and fruit juice, sugar, spices, and starch as a thickener. The fruit can be fresh, frozen, canned, or dried. The module gives three methods:
- Cooked juice method: only the juice is cooked with starch and sugar, then poured over the drained fruit. The fruit keeps its shape and flavor. Used when the fruit needs little or no cooking.
- Cooked fruit method: the fruit is boiled with its juice or water, then thickened with starch dissolved in cold water. Used when the fruit needs cooking or there is not enough juice for the cooked juice method.
- Old-fashioned method: starch, spices, and sugar are mixed with raw fruit, put into an unbaked shell, topped with lumps of butter, covered with a top crust or streusel, and baked. Best for fresh apples or peaches, but the thickening is harder to control.
Custard or soft fillings
These are uncooked liquid fillings with egg. The eggs set when the pie bakes. The hard part is baking the crust fully without overcooking the filling. To test for doneness, shake the pie gently: if it is no longer liquid, it is done. A thin knife inserted from the center should also come out clean.
Cream pie fillings
These are like pudding, flavored with vanilla, chocolate, or coconut. Lemon filling uses water and lemon juice instead of milk. Cream pie filling is thickened with cornstarch, while pudding uses flour, cornstarch, and other starches.
Chiffon pie fillings
Gelatin is added to a cream filling or a thickened fruit-and-juice mixture, then egg whites and/or whipped cream are folded in. The mixture is poured into a baked pie shell and left to set.
How to use this module
The module follows the usual self-learning module parts:
- What I Know: a 15-item multiple-choice pretest.
- What’s In: two review questions on the previous lesson, checked with a rubric for clarity, comprehensiveness, and relevance.
- What’s New: list the main ingredients of pastry dough.
- What Is It: the discussion summarized above.
- What’s More: write the procedures for the cooked juice, cooked fruit, and old-fashioned methods.
- What I Have Learned: 15 fill-in-the-blank items.
- What I Can Do: briefly describe fruit, custard, cream, and chiffon pie fillings.
- Assessment: a 15-item multiple-choice posttest.
- Additional Activity: two essay questions (5 points each) on how hot water crust differs from short crust pastry and how to test a custard pie for doneness.
Learners: write all answers on a separate sheet of paper, do not mark the module, and use the answer key honestly after you finish each part.
Parents: help your child follow the parts in order and contact the teacher if a task is unclear.
Teachers: check the answer key against the discussion before using it for grading. Several entries do not match the module’s own content. For example, the What I Know key lists A for item 3, while the discussion points to mealy pie dough (C), and the What I Can Do key describes pie doughs instead of the four fillings asked.
Frequently asked questions
What grade and quarter is this Bread and Pastry Production module for?
It is for Grade 10 TLE, Bread and Pastry Production NC II, Quarter 2, Module 3.
What are the two classifications of pastry?
Non-laminated pastry, where solid fat is cut into the flour or added as melted or liquid oil, and laminated pastry, where solid fat is repeatedly folded into the dough.
What is the difference between puff pastry and flaky pastry?
Both are layered, but flaky pastry has less fat and fewer layers. It has a 3:4 fat-to-flour ratio and is rolled and folded only four times.
How do you know if a custard pie is done?
Shake the pie gently: if it is no longer liquid, it is done. A thin knife inserted from the center should also come out clean.
Does the module have an answer key?
Yes, it has an answer key for the tests and activities. Some entries do not match the discussion, so teachers should check them first.
Full text of the module
The text below is a transcription of the PDF above, as printed.
Technology and Livelihood Education Bread and Pastry Production NC II Quarter 2 – Module 3 Types and Classification of Pastry Products and Types of Pastry Fillings
10
Technology and Livelihood Education
Bread and Pastry Production NC II
Quarter 2 – Module 3
Types and Classification of Pastry Products and Types of Pastry Fillings
CO_Q2_TLE10BPP_ Module 3
GOVERNMENT PROPERTY NOT FOR SALE
TLE – Grade 10 Alternative Delivery Mode Quarter 2 – Module 3: Bread and Pastry Production
Types and Classification of Pastry Products and Different Types of Pastry Fillings 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: Neil Edward D. Diaz
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 – Region CAR Office Address: Wangal, La Trinidad, Benguet Telefax: (074)-422-4074 E-mail Address: car@deped.gov.ph
2
10
Technology and Livelihood Education
Bread and Pastry Production NC II
Quarter 2 – Module 3
Types and Classification of Pastry Products and Types of Pastry Fillings
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.
1
Lesson 1
Types and Classification of Pastry Products and Types of Pastry Fillings
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 breads.
Lesson 3 – Types and Classification of Pastry Products and Different Types of Pastry Fillings
After going through this module, you are expected to:
- identify the types and classification of pastry production
- discuss the different types of pastry fillings
- value the importance of learning the classification of pastry and types of fillings in pastry production.
[transcriber’s note: the body text reads “Lesson 3” while the lesson box reads “Lesson 1”]
What I Know
Directions: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
Which type of pastry is made in very thin sheets and used as a casing for numerous delicate savory and sweet dishes
a. Filo Pastry
b. Choux Pastry
c. Puff Pastry
d. Short crust PastryThe classification of pastry where solid fat is repeatedly folded into the dough is
2
a. Laminated Pastry b. Non-laminated Pastry c. Pie d. Tarts
What type of pie dough is blended the fat into the flour thoroughly, until the mixture looks like coarse cornmeal.
a. Crumb crust
b. Flaky pie dough
c. Mealy pie dough
d. Short-dough crustWhich type of dough is called as cookie dough that contains butter, sugar, and eggs?
a. Crumb crust
b. Mealy pie dough
c. Short-dough crust
d. Short-pie crustIt is traditionally round in shape featuring a fruit filling encased in dough or filling is top on dough.
a. Pastry
b. Pie
c. Pizza
d. TartWhich type of pastry is made from a laminated dough and has the characteristics of light and flaky?
a. Choux Pastry
b. Filo Pastry
c. Flaky Pastry
d. Puff PastryWhich type of pastry has a fat-to-flour ratio of 3:4 and is rolled and folded only four times
a. Choux Pastry
b. Filo Pastry
c. Flaky Pastry
d. Puff PastryThe process of preparing filling wherein fruit needs to be cooked is
a. Cooked fruit method
b. Cooked juice method
c. Old- fashion method
d. Uncooked fruit methodHow do you prepare hot water crust pastry?
a. Boil water and fat and pour into the flour.
b. Cut in butter into the flour and form into a ball.
c. Cook pastry twice, once from the top stove and once from the oven.
d. Rub in butter into flour and sprinkle with cold water.The type of pastry that is leavened by steam and cooked twice is
a. Choux Pastry
b. Flaky Pastry
c. Hot water crust Pastry
d. Puff PastryWhy do you need to chill pastry crust?
a. To achieve tender and flaky crust
b. To maintain crust moisture.
c. To preserve the crust for the next baking
3
d. To prevent crust from sagging.
The difference of pie from tart is
a. Pie can be served directly from its pan and tart should be removed from the molder and served individually.
b. The crust of pie is made out of short crust pastry and tart is made from choux pastry
c. Pie and tart consist of single crust and double crust.
d. Tart crust is mealy and pie crust is crumbly.What are the main ingredients in making puff pastry?
a. Butter, salt, water and flour
b. Butter, sugar and flour
c. Boiled water, butter and flour
d. Shortening, flour and waterWhich kinds of pie dough/crust uses graham cracker as base for unbaked and sometimes baked pies?
a. Crumb crust
b. Flaky pie dough
c. Mealy pie dough
d. Short-dough crustThe method of cooking pie filling that needs gelatin to thickened fruit and juice mixture then fold in egg whites or whip cream is
a. Chiffon pie filling
b. Cream pie filling
c. Fruit filling
d. Soft filling
What’s In
Before we start, let’s go over the previous lesson you had! Kindly answer the following questions below. Write your answer on a separate sheet of paper.
What do you mean by one part of flour and half part of shortening?
How do you attain a tender and flaky crust?
4
| 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 |
| 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 |
What’s New
You will be learning the different kinds and classification of pastry and the different kinds of pastry fillings in this module. But before moving on, you should answer first the activity below.
Enumeration: Give what is being asked below. Write your answer on a separate sheet of paper.
What are the main ingredients in making pastry dough/crust?
a. _________________________________
b. _________________________________
c. _________________________________
d. _________________________________
What Is It
Pastry is a delicate product which consists of crust and filling. It contains high percentage fat, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. The characteristics of pastry are flaky and tender.
2 Classification of Pastry
- Non-laminated Pastry = solid fat is cut into the flour, or added as melted or liquid oil.
- Laminated Pastry = where solid fat is repeatedly folded into the dough using a technique called lamination.
Kinds of Pastry
- Short crust pastry = is a type of dough that is very simple, traditional and versatile. The recipe for short crust pastry contains only flour, butter or lard, ice water and sometimes salt. The basic short crust pastry can be used to make nearly any type of dish, from sweet to savoury, although two variations can be made — one that uses sugar in the dough for sweetness and another that uses an egg instead of ice water for a heartier taste.
[photo: lattice-topped pie] https://tinyurl.com/y98fz824
Types of Pie Dough
Flaky Pie Dough = the fat is rubbed into the flour until particles of shortening are about the size of peas or hazelnuts. When water is added, the flour absorbs water and develops some gluten. When the dough is rolled out, the lumps of fat and moistened flour are flattened and become flakes of dough separated by layers of fat. Flaky dough is used for top crusts and for pre-baked pie shells.
Mealy Pie Dough = the fat is blended into the flour thoroughly, until the mixture looks like coarse cornmeal. Because the flour is more completely coated with fat. The crust is very short and tender, less water is needed and mainly used as a bottom crust in baked fruit pies and soft or custard- type pies because it resists sogginess.
Crumb crust = graham crackers are popular used as base and used for unbaked pies, such as cream pies and chiffon pies but sometimes crumb crust can be baked for firmer, less crumbly and increase flavor.
Short- Dough Crust = it is actually a kind of cookie dough. It is richer than regular pie pastry and contains butter, sugar, and eggs. It is used primarily for small fruit tarts because it is difficult to handle.
Puff Pastry = is a light and flaky pastry made from a laminated dough, or dough that is made by alternating layers of butter and dough. The only ingredients used to make puff pastry are butter, salt, water, and flour — no leavening agents are required. The fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.
[photo: puff pastry pieces on a plate, one cut open to show filling] https://preview.tinyurl.com/y7om44jg
- Flaky Pastry = is a layered pastry dough similar to puff pastry but it contains less fat and fewer layers. Typical flaky pastry has a fat-to-flour ratio of 3:4 and is rolled and folded only four times. Traditionally, lard and butter were used in flaky pastry preparation. Flaky pastry formation requires “turning” or “folding”, it is more of a hybrid between traditional pie dough and puff pastry, which requires a much shorter production time.
[photo: stacked flaky pastry layers] https://tinyurl.com/y9rctmgd
- Choux Pastry = the word choux in French means cabbage, and choux pastry gets its name from the fact that the little balls of choux paste used to make cream puffs resemble little cabbages. This pastry is made with flour, butter, eggs, and water or milk. It is leavened with steam, and cooked twice, once on the stovetop and again in the oven. It is characterized by a crispy outer shell with a light, airy interior.
[photo: cream puffs and eclairs on a tray] https://tinyurl.com/yd9sfalx
- Filo Pastry = this type of pastry is made in very thin sheets and used as a casing for numerous delicate savoury and sweet dishes. Made with high gluten content flour, filo is very difficult to make and needs careful handling because it is such a thin, fragile pastry that dries out quickly. It must be brushed with oil or melted butter before shaping and cooking.
[photo: folded filo pastries in a pile] https://tinyurl.com/y7ogmvtv
- Hot Water Crust Pastry = the fat in hot water crust is melted and therefore very uniformly combined. The crust is most certainly crisp and the texture is more crumbly than flaky. Pies made with hot water crust, on the other hand, are meant to be unmolded.
[photo: hot water crust pie with a slice cut out] https://tinyurl.com/y7oohxcc
Preparing Fillings
- Fruit Fillings = consists of fruits and fruit juices, sugar, spices, and starch as thickener. Fruits to use can be fresh, frozen, canned, or dried. Methods of cooking could be any of the following.
A. Cooked Juice Method = only juice is cooked, when the juice is cooked with the starch and sugar, it is then poured over the drained fruit. The fruit can then retain its shape and flavour because it is subject to less heat and handling. This method is used when fruit requires little or no cooking before filling the pie.
Procedures
- Drain the juice from the fruit.
- Measure the juice and if necessary, add water or other fruit juice to bring it to the desired volume.
- Bring the juice to a boil.
- Dissolve the starch in cold water and stir into the boiling juice. Return the juice to the boil and cook until it is clear and thickened.
- Add, sugar, salt, and flavourings, and stir until dissolved.
- Pour the thickened juice over the drained fruit and mix gently. Be careful not to break or mash the fruit.
- Cool.
B. Cooked Fruit Method = this method is used when the fruit requires cooking or there is not enough liquid for the cooked juice method.
Procedures
- Bring the fruit and its juice or water to a boil. Some sugar may be added to the fruit to draw out juices.
- Dissolve the starch in cold water and stir it into the fruit. Return the juice to the boil and cook until it is clear and thickened.
- Add sugar, salt, flavorings, and other ingredients and stir until dissolved.
- Cool as quickly as possible
C. Old-fashioned Method = this method is best suited for pies made with fresh apples or peaches. But not widely used in food service as the other methods because it is more difficult to control the thickening of the juices.
Procedures
Mix the starch and spices with sugar until uniformly blended.
Mix the fruit with the sugar mixture.
Fill the unbaked pie shell with fruit.
Place lumps of butter on top of the filling.
Cover with a top crust or with streusel and bake.
Custard or Soft Fillings = this is made with uncooked liquid filling containing egg. The eggs coagulate when the pie is baked, setting the filling. The greatest difficulty in cooking soft pie is cooking the crust completely yet not over cooking the filling.
Note: To test for doneness, shake the pie very gently, if it is no longer liquid, it is done. Insert a thin knife from the center, if it comes out clean the pie is done.
Cream Pie Filling = it is resembling to pudding which is added flavouring such as vanilla, chocolate, or coconut. Lemon filling is made by the same method, using water and lemon juice instead of milk. Cream pie filling is made with corn starch, while pudding is made with flour, corn starch and other starches.
Chiffon Pie Filling = are made by adding gelatin to a cream filling or to a thickened fruit and juice mixture and then folding in egg whites and/or whipped cream. The mixture is then poured into baked pie shells and allowed to set.
What’s More
Direction: Write the different mixing procedure of the different pastry fillings. Write your answer on a separate sheet of paper.
[chart: diagram; three interlocking hexagons, labeled “Cooked Juice Method”, “Cooked Fruit Method”, and “Old-Fashioned Method”]
What I Have Learned
Fill in the blanks
Directions: Fill in the blanks to complete the statement. Choose the answer inside the parenthesis and write it on separate sheet of paper.
_____________ solid fat is cut or melted into flour.
(Laminated Pastry, Non-laminated Pastry)_____________ solid fat is repeatedly folded into the dough.
(Laminated Pastry, Non-laminated Pastry)_____________ does not puff up in the oven because it does not have leavening agents.
(Choux Pastry, Short Crust Pastry)_____________ can be made into a double crust and single crust.
(Tart, Pie)A single layered base of pastry with a sweet or savory filling is ______________.
(Tart, Pie)_____________ is used for top crust and for pre-baked pastry.
(Mealy Pie Dough, Flaky Pie Dough)_____________ the crust is very short and tender, less water is needed and mainly used as a bottom crust.
(Mealy Pie Dough, Flaky Pie Dough)_____________ is richer than regular pie pastry and contains butter, sugar and eggs.
(Crumb Crust, Short-dough Crust)Butter, salt, water and flour is the main ingredient of _______________.
(Flaky Pastry, Puff Pastry)Typical flaky pastry has a fat-to-flour ratio of 3:4 and folded ____________.
(Four times, Three times)______________ leavened with steam and cooked twice with a light and airy interior.
(Puff Pastry, Choux Pastry)______________ is very difficult to make and needs careful handling.
(Filo Pastry, Short Crust Pastry)______________ is most certainly crisp and the texture is crumblier than flaky.
(Hot Water Crust Pastry, Short Crust Pastry)The characteristics of a good pastry are _______________ and _____________.
(Tender and Flaky, Tender and Crispy)_______________ is made with corn starch, while pudding is made with flour and other starches.
(Cream Pie Filling, Custard Filling)
What I Can Do
Directions: Give a brief description on the different types of pastry fillings. Write your answer on a separate sheet of paper.
Fruit Pie Filling = ________________________________________________________
Custard Pie Filing = ______________________________________________________
Cream Pie Filling = _______________________________________________________
Chiffon Pie Filling = ______________________________________________________
Assessment
Multiple Choice
Directions: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
The method of cooking pie filling that needs gelatin to thickened fruit and juice mixture then fold in egg whites or whip cream is
a. Chiffon pie filling c. Fruit filling
b. Cream pie filling d. Soft fillingWhich kinds of pie dough/crust uses graham cracker as base for unbaked and sometimes baked pies?
a. Crumb crust c. Mealy pie dough
b. Flaky pie dough d. Short-dough crustWhich type of pastry is made in very thin sheets and used as a casing for numerous delicate savoury and sweet dishes
a. Short crust Pastry c. Choux Pastry
b. Filo Pastry d. Puff PastryWhich type of pastry has a fat-to-flour ratio of 3:4 and is rolled and folded only four times
a. Choux Pastry c. Flaky Pastry
b. Filo Pastry d. Puff PastryWhich type of dough is called as cookie dough that contains butter, sugar, and eggs?
a. Crumb crust c. Short-dough crust
b. Mealy pie dough d. Short-pie crustWhat are the main ingredients in making puff pastry?
a. Butter, salt, water and flour
b. Butter, sugar and flour
c. Boiled water, butter and flour
d. Shortening, flour and waterWhy do you need to chill pastry crust?
a. To achieve tender and flaky crust
b. To prevent crust from sagging.
c. To preserve the crust for the next baking
d. To maintain crust moisture.The difference of pie from tart is
a. Pie can be served directly from its pan and tart should be removed from the molder and served individually.
b. The crust of pie is made out of short crust pastry and tart is made from choux pastry
c. Pie and tart consist of single crust and double crust.
d. Tart crust is mealy and pie crust is crumbly.The classification of pastry where solid fat is repeatedly folded into the dough is
a. Laminated Pastry c. Pie
b. Non-laminated Pastry d. TartsThe type of pastry that is leavened by steam and cooked twice is
a. Choux Pastry c. Hot water crust Pastry
b. Flaky Pastry d. Puff PastryWhat type of pie dough is blended the fat into the flour thoroughly, until the mixture looks like coarse cornmeal.
a. Flaky pie dough c. Mealy pie dough
b. Crumb crust d. Short-dough crustIt is traditionally round in shape featuring a fruit filling encased in dough or filling is top on dough.
a. Pastry c. Pizza
b. Pie d. TartWhich type of pastry is made from a laminated dough and has the characteristics of light and flaky?
a. Choux Pastry c. Flaky Pastry
b. Filo Pastry d. Puff PastryHow do you prepare hot water crust pastry?
a. Boil water and fat and pour into the flour.
b. Cut in butter into the flour and form into a ball.
c. Cook pastry twice, once from the top stove and once from the oven.
d. Rub in butter into flour and sprinkle with cold water.The process of preparing filling wherein fruit needs to be cooked is
a. Cooked fruit method
b. Cooked juice method
c. Old-fashioned method
d. Uncooked fruit method
How did it go? Were you able to get them correctly?
Additional Activity
Essay: Directions: Read, analyze and answer the questions below (5 points each) Rubrics will be used to assess your answer.
- How are Hot Water Crust Pastry and Short Crust Pastry different from each other?
- How do you test the doneness of pie with custard filling?
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 |
| Comprehen-siveness | 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 |
[illustration: chef holding a frying pan]
Congratulations, you can move now to the next module
Answer Key
[transcriber’s note: this page is printed rotated 180 degrees; the sections are transcribed in upright reading order, left to right as they read when the page is turned]
Assessment
- A
- A
- B
- C
- C
- A
- A
- A
- D
- B
- C
- B
- D
- A
- C
What I Can Do
- Flaky Pie Dough = the fat is rubbed into the flour until particles of shortening are about pea size.
- Meaty Pie Dough = the fat is blended into the flour thoroughly and resist sogginess.
- Crumb Crust = uses graham crackers as base.
- Short Dough Crust = contains butter, sugar and eggs.
What’s More
A. Cooked Juice Method
- Drain the juice from the fruit.
- Measure the juice and if necessary, add water or other fruit juice to bring it to the desired volume.
- Bring the juice to a boil.
- Dissolve the starch in cold water and stir into the boiling juice.
- Add sugar, salt, and flavourings, and stir until dissolved. Return the juice to the boil and cook until it is clear and thickened.
- Pour the thickened juice over the drained fruit and mix gently. Be careful not to break or mash the fruit.
- Cool.
B. Cooked Fruit Method
Procedures
- Bring the fruit and its juice or water to a boil. Some sugar may be added to the fruit to draw out juices.
- Dissolve the starch in cold water and stir it into the fruit. Return the juice to the boil and cook until it is clear and thickened.
- Add sugar, salt, flavourings, and other ingredients and stir until dissolved.
- Cool as quickly as possible.
C. Old-fashioned Method
Procedures
- Mix the starch and spices with sugar until uniformly blended.
- Mix the fruit with the sugar mixture.
- Fill the unbaked pie shell with the filling.
- Place lumps of butter on top of fruit.
- Cover with a top crust or with streusel and bake.
What I Know
- A
- A
- A
- C
- B
- D
- B
- A
- A
- A
- A
- A
- A
- A
- A
What’s New
- a. fats
b. cold water
c. flour
d. egg - a. Short Crust Pastry
b. Filo Pastry
c. Flaky Pastry
d. Choux Pastry
e. Hot Water Crust Pastry
f. Puff Pastry
What I Have Learned
- Non-laminated
- Laminated
- Short crust pastry
- Pie
- Tart
- Flaky Pie Dough
- Meaty Pie Dough
- Short Dough Crust
- Puff Pastry
- Pour times
- Choux Pastry
- Filo Pastry
- Hot water Crust
- Tender and Flaky Pastry
- Cream Pie Filling
References
Book Sources
Cadiente, Maria Margarita A. Bread and Pastry Production. ANVIL Publishing, Inc., Pasig City, Philippines. 2013, 96-100
De Los Reyes, Cecilia Elena, Ed.D. Anero, Marjorie B. MA VEd. Bread and Pastry Production. LORIMAR PUBLISHING INC. Cubao, Quezon City, Philippines.2016, 5354
Online Sources
Types of Pastry. Margarita Paxton. March 2, 2020. Access on July 4, 2020 from http://www.learncooking.co.uk/types-of-pastry/
Types of Pastry and Their Uses. October 3, 2017.Access on July 4, 2020 from https://www.bakingkneads.com/different-types-of-pastry-and-their-uses/Different
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