SENIOR HIGH SCHOOL

BREAD AND PASTRY

PRODUCTION
Quarter 2: Week 1: Module 1
PREPARE PASTRY PRODUCTS

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Bread and Pastry Production – SENIOR HIGH SCHOOL
Alternative Delivery Mode
Quarter2: Week 1: Module 1: Prepare pastry products

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Published by the Department of Education

Secretary: Leonor M. Briones
Undersecretary: Diosdado M. San Antonio
Assistant Secretary: Alma Ruby C. Torio

Development Team of the Module

Author: Betsy Mae B. Buenaflor

Content Editor:
Reviewer: Herlie Ymalay

Illustrator:
Layout Artist:
Management Team: Arden D. Monisit, Ed.D.
Nonale Q. Resoor,
Susan T. Balbuena,
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Telefax: 035- 410- 4006
E-mail Address: [email protected].

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 What I Need To Know

This module introduces ways on how to prepare and produce pastry products. The
learner demonstrates knowledge in preparing and producing pastry products.

This lesson will enhance their skills on preparing and producing variety of pastry products.

In this module, you will learn about:

1. Measuring the ingredients correctly according to recipe;
2. Preparing variety of products according to standard mixing and
procedures;
3. Using appropriate equipment according to required standard
operating procedures;
4. Baking pastry products according to techniques.

At the end of the module, you should be able to:

1. Measure and weigh the ingredients according to recipe correctly;
2. Prepare variety of products according to standard mixing and
procedures;
3. Use appropriate equipment according to required standard procedures;
4. Bake pastry products according to techniques and standards.

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 What I Know

Directions: Read and analyze each statement carefully. Choose the best answer and write the
letter only in your answer sheet.
1. What important ingredient in pastries provides the needed moisture to develop gluten?
A. Edible tallow B. flour C. salt D. water
2. What kind of sugar is primarily used in preparing icing?
A. Brown sugar B. confectioner’s sugar C. granulated sugar D. refined sugar
3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
A. Baking powder B. flour C. shortening D. salt
4. What sweet baked good is usually made of dough?
A. Bread B. pastry C. pie D. pizza
5. What kind of flour contains more gluten and less starch?
A. All-purpose flour B. bread and pastry C. cake flour D. soft-flour
6. How many cups are there in one gallon?
A. 3 B. 5 C. 10 D. 16
7. What is the procedure of rubbing one or two ingredients against a bowl with the tip of
a wooden spoon or electric mixer?
A. Beating B. creaming C. folding D. stirring
8. What is the outer part of a loaf bread or pastry?
A. Crust B. filling C. muffins D. topping
9. Which is a rich pastry filled with custard or fruit?
A. Cream puff B. Danish Pastry C. French pastries D. pie and tart
10. What mixing technique in baking is usually used for meringue and for chiffon
products?
A. Blending B. cut and fold C. kneading D. whisking
11. How do you call the process of putting products into containers for easy distribution?
A. Labeling B. packaging C. storing D. wrapping
12. It refers to one or more the innovative methods of commercial food packaging.
A. Canned package B. chill packaging C. foil packaging D. freezing
packaging
13. What storing technique is used to draw, fold and cover the bakery product?
A. Chilling B. folding C. refrigerate D. wrapping
14. What is the proper way to measure flour?
A. Level off with used of the tines of a fork C. Shovel the flour
B. Shakes the measuring cup before leveling D. Sift it before measuring
15. What is the simplest method in mixing the ingredients together with a utensil, usually
a spoon, using circular motion?
A. Beating B. creaming C. stirring D. folding

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 What's In

ACTIVITY 1:
RECOGNIZE ME?

Directions: Recognize dry and liquid ingredients on the box provided: Put your answer on the
box provided:

Flour baking powder water eggs sugar baking soda oil

butter
Milk margarine vanilla flavoring cocoa powder, pandan powder
chocolate syrup salt yeast

DRY INGREDIENTS LIQUID INGREDIENTS

What's New

DIRECTIONS: Give the equivalent of the following measurements: Copy and answer

1 Tbsp =

12 Tbsp =

4 ounces =

½ cup =

1/8 cup =

2
16 ounces =

12 ounces =

8 ounces =

4 ounces =

1 gallons =

1 pint =

2 gallons =

1 cup =

1 fluid ounce =

1 quart =

What Is It

Pastry is a delicate bake 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. When making a short
crust pastry, care must be taken to blend the fat and flour thoroughly before adding any
liquid. This ensures that the flour granules are adequate coated with fat and less likely to
develop gluten.

Pies and pastries, like cakes, are delightful to eat especially when they are baked properly. A
well-prepared pastry may determine by the quantity of its pie crust.

Kinds of Pastry
1. Cream puffs – a type of light pastry that is filled with whipped cream or a
sweetened cream filling and often top with chocolate.

Photo taken from:

https://www.google.com/search?q=cream+puffs+pastry+picture&rlz=1C1CHBD_
enPH782PH782&sxsrf=ALeKk019wyxjjSB7e6pbjM4acPk4g81r9w:1596586398
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 2. Puff Pastry- a light flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon.

Photo taken from:

https://www.google.com/search?q=puff+pastry&tbm=isch&ved=2ahUKEwjTrIju44LrAhURg5QKHaEVBbEQ2-
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3. Danish Pastry- a pastry made of sweetened yeast dough with toppings such as
fruit, nuts or cheese.

Photo taken from:

https://www.google.com/search?q=danish+pastry&tbm=isch&ved=2ahUKEwjJn4Wm5ILrAhVpEqYKHSZnChgQ
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&biw=1048&rlz=1C1CHBD_enPH782PH782#imgrc=o8WlwckPK2flbM

4. French Pastry – a rich pastry, filled with custard or fruit.

https://www.google.com/search?q=french++pastry&tbm=isch&ved=2ahUKEwiy5_bG5ILrAhX4xosBHZCHARMQ2-
cCegQIABAA&oq=french++pastry&gs_lcp=CgNpbWcQDDIECCMQJzICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADoGCAAQBxAeOgcIABCxAxBDOgQIABBDUNP
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5. Pie and Tart – pastries that consist of two components: the first, relatively this
pasty (pie) dough, when baked forms a crust ( also called pasty shells) that holds
the second, the filling.

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 https://www.google.com/search?q=pie+and+tart&tbm=isch&ved=2ahUKEwjYod3y5ILrAhVJUJQKHdL3CnkQ2-
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6. Croissants – a flaky raised dough. It is like a sweetened cross between a simple

yeast-raised dough and puff pastry. The dough is rolled with butter to create
layers and is then left to rise, creating a very light texture. The downside is that it
is technically involved and requires a great deal of work.

Photo taken from:

https://www.google.com/search?q=croissant&tbm=isch&ved=2ahUKEwiuw9CZ5YLrAhVMBaYKHSvICOsQ2-
cCegQIABAA&oq=croi&gs_lcp=CgNpbWcQARgAMgcIABCxAxBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgIIADICCAAyAggAMgIIADoECCMQJzoGCAAQBRAeOgQIABAeOg
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&bih=586&biw=1048&rlz=1C1CHBD_enPH782PH782#imgrc=AVsyMfRKYd-n_M

Pastry Ingredients
1. All-purpose flour – type of flour used in baking pastries. The gluten content of
this flour provides framework or substance of baked pastries.
2. Lard and vegetable shortening – fats frequently used to make pastry. Butter and
margarine produce a less tender crust.
3. Water – an important ingredient in pastry because it provides the moisture needed
to develop gluten.
4. Salt – contributes to the flavor of pastry and has no influence of flakiness or
tenderness.

MIXING TECHNIQUES APPLIED FOR PIES AND PASTRIES:

1. Stirring – mixing all ingredients together usually with a spoon in a circular

motion.

https://www.google.com/search?q=stirring&tbm=isch&ved=2ahUKEwiMjvqP5oLrAhXfx4sBHfpgBm4Q2-
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2. Beating – introducing air into the mixture through mechanical agitation as in

beating eggs. An electric mixer is often used to beat the ingredients together.

Photo taken from:

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https://www.google.com/search?q=beating+in+baking&tbm=isch&ved=2ahUKEwjJlNX55oLrAhVE6JQKHVD-DlEQ2-
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mgrc=zZVPpkPx448jTM

3. Whisking – also known as the whipping method and is usually used for
meringue, and for chiffon products. Air is incorporated into such food as
whipping cream and egg whites through very vigorous mixing , usually with
an electric mixer or whisk.

Photo taken from:

https://www.google.com/search?q=whisking+in+baking&tbm=isch&ved=2ahUKEwiZ4rL95oLrAhVoE6YKHXlQAZoQ2-
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H782PH782#imgrc=YDyU7feyT_FNkM

4. Rolling – to flatten dough out into a sheet in preparation to shaping to various

forms.

Photo taken from:

https://www.google.com/search?q=rolling&tbm=isch&ved=2ahUKEwj95rrZ54LrAhWkG6YKHfRlBrMQ2-
cCegQIABAA&oq=rollinf&gs_lcp=CgNpbWcQARgCMgIIADICCAAyBggAEAoQGDIGCAAQChAYMgYIABAKEBgyBggAEAoQGDIGCAAQChAYMgY
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HKS3mAX0y5mYCw&bih=586&biw=1048&rlz=1C1CHBD_enPH782PH782#imgrc=g_eh2odf0pB24M

5. Laminating – fat is repeatedly folded into the dough.

Photo taken from:

https://www.google.com/search?q=laminating+in+baking&tbm=isch&ved=2ahUKEwi84L2S6ILrAhUnzIsBHdzGANsQ2-
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h=586&biw=1048&rlz=1C1CHBD_enPH782PH782#imgrc=CJ57HHlfVb9eYM

6. Creaming – fat and sugar are beaten together until light airy mixture.

Photo taken from:

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 https://www.google.com/search?q=creaming+in+baking&tbm=isch&ved=2ahUKEwis0fDS6ILrAhVN7ZQKHUUpDaoQ2-
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c=PJpexsJ4OHGZVM

7. Kneading – working with the dough using the heels of hands, accompanied by
pressing, stretching and folding in order to develop its gluten.

Photo taken from:

https://www.google.com/search?q=creaming+in+baking&tbm=isch&ved=2ahUKEwis0fDS6ILrAhVN7ZQKHUUpDaoQ2-
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8. Cut in or cutting in – cutting fat into smaller pieces using knives or pastry
blender to distribute fat into flour until it resembles into coarse meal.

Photo taken from:

https://www.google.com/search?q=cut+in+baking&tbm=isch&ved=2ahUKEwi82sK16YLrAhWzJqYKHTymBLMQ2-
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Baking Tools and Their Uses

Measuring Tools
1. Measuring Cups – these come in two types:
A. Graduated or Liquid Measuring Cups – used for measuring liquids.

Photo taken from:

https://www.google.com/search?q=liquid+measuring+cups&tbm=isch&ved=2ahUKEwjzgr_b6YLrAhULEKYKHeVGCy8Q2-
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 B. Individualized or Dry Measuring Cups – come in the series of cups indicating
fractional parts, commonly used measuring flour.

Taken from https://www.google.com/search?q=measuring+cups+liquid&tbm=isch&ved=2ahUKEwiC2M7UnoHrAhUaAqYKHVcwDSkQ2-

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2. Measuring Spoons – used for measuring small quantities of ingredients like vanilla
extra, baking powder, baking soda, salt and other minor ingredients.

Taken from https://www.amazon.com/Measuring-Spoons-Stainless-7-Ingredients/dp/B0758FH37D

Weighing Scale – used to measure large quantities of ingredients. For baking

purposes, a Dietetic or Spring Form Scale, where small quantities of ingredients are
weighed.

Taken from https://ykzhengya.en.alibaba.com/product/60391708399-

801911240/5kg_Traditional_Kitchen_Weighing_Scale_Plastic_square_plate_Retro_Mechanical_Baking_Food_Scale.html

3. Timer – monitors the baking time and rising of yeast.

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Taken from https://www.google.com/search?q=timer+for+baking&tbm=isch&ved=2ahUKEwi-p7nloIHrAhUG4pQKHc-aBC4Q2-
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iw=1008&rlz=1C1CHBD_enPH782PH782&hl=en#imgrc=BjBIsbUUDmz0-M

4. Oven Thermometer – Most oven temperature vary from top to bottom and side by
side; place an oven thermometer next to food while cooking to ensure proper
temperatures.

https://www.google.com/search?q=oven+thermometer&rlz=1C1CHBD_enPH782PH782&sxsrf=ALeKk00ziHpgK265IaV648OC1RISOlt7FA:1596534500061&tbm
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5. Candy Thermometer – used to measure temperature of boiled sugar especially pulled

sugar.

Taken from:

https://www.google.com/search?q=candy+thermometer+for+baking&rlz=1C1CHBD_enPH782PH782&sxsrf=ALeKk01vHbx-
ACHwGv3Y1dDCVo0vH0ajYw:1596534623011&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjRvM34ooHrAhUtE6YKHcGuBroQ_AUoAXoECA4QAw&biw=1008
&bih=537#imgrc=HyvUedvdmH6J8M

MIXING TOOLS
1. Mixing Bowls – comes in various sizes with sloping slides to ease mixing. It can be
made of pottery, glass, metal or plastic. Stainless steel mixing bowls are best used n
baking.

Taken from:

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https://www.google.com/search?q=noun+project+baking+tools+mixing+bowls&tbm=isch&ved=2ahUKEwju9fnQp4HrAhU0JaYKHWNYCLUQ2-
cCegQIABAA&oq=noun+project+baking+tools+mixing+bowls&gs_lcp=CgNpbWcQA1C3uAFYqNYBYLvdAWgAcAB4AIABAIgBAJIBAJgBAKABAaoBC2d3cy13aXota
W1nwAEB&sclient=img&ei=SjQpX-6oAbTKmAXjsKGoCw&bih=520&biw=991&rlz=1C1CHBD_enPH782PH782&hl=en&hl=en#imgrc=KMRm5tFLPImi4M

2. Rubber Scraper – It is a pliable rubber or plastic used to scrape or remove remaining

ingredients from the sides of the mixing bowls. Also known as rubber spatula.

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cCegQIABAA&oq=noun+project+rubber+spatula&gs_lcp=CgNpbWcQDDoECCMQJzoCCAA6BggAEAgQHjoECAAQGFCehCVY9uolYLeAJmgAcAB4BYAB9hGIAcyRA
ZIBEzAuNy4yLjAuMS4zLjMuNS4xLjKYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=bDQpX96lOM200QSy7p_ICw&bih=520&biw=991&rlz=1C1CHBD
_enPH782PH782&hl=en&hl=en

3. Rotary Egg Beater – it is used for beating eggs or whipping cream manually.

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cCegQIABAA&oq=rotary+&gs_lcp=CgNpbWcQARgAMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgQIABBDMgUIABCxAzICCA
A6BwgjEOoCECdQ5OxwWOSEcWD2kXFoAXAAeAGAAYMGiAG9FJIBCTMtMS4xLjIuMZgBAKABAaoBC2d3cy13aXotaW1nsAEKwAEB&sclient=img&ei=7jApX4xDm
ZavvA_VyrLwCQ&bih=537&biw=1008&rlz=1C1CHBD_enPH782PH782#imgrc=tZrlSldyhy-BjM

4. Whisk – Most whisks consist of a long, narrow handle with a series of wire loops
joined at the end. Commonly used to whip egg whites into a firm foam to make
meringue, or to whip cream into whipped cream.

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cCegQIABAA&oq=noun+project+rotary+egg+beater&gs_lcp=CgNpbWcQDFAAWABg6dsBaABwAHgAgAEAiAEAkgEAmAEAqgELZ3dzLXdpei1pbWc&sclient=img&
ei=8zcpX9KDM9aFmAXsiaXYAw&bih=520&biw=991&rlz=1C1CHBD_enPH782PH782&hl=en&hl=en#imgrc=17gSfefsozKAGM

5. Wooden Spoons – They are used as mixing spoons. Some cooks prefer to use wooden
spoons because they do not transfer bodily heat as much as metal spoons. Unlike
metal spoons, they can also be safely used without scratching the bottom of the
saucepan.

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cCegQIABAA&oq=noun+project+wooden+spoons&gs_lcp=CgNpbWcQDDICCAAyAggAMgIIADICCAAyBggAEAgQHjIGCAAQCBAeMgYIABAIEB4yBAgAEBgyBAgAE

10
BgyBAgAEBg6BAgjECdQn7cjWJeUQGCUsUBoBXAAeAOAAY1ZiAGfswGSAREwLjEuMS4xLjAuNC44LTIuM5gBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&
ei=HDgpX4amE8uEmAXJm67QCg&bih=520&biw=991&rlz=1C1CHBD_enPH782PH782&hl=en&hl=en#imgrc=dLg1mY7RjYFDcM

6. Flour and Sifter – used for sifting and adding air to flour and other dry ingredients.

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cCegQIABAA&oq=noun+project+flour+sifter&gs_lcp=CgNpbWcQDFAAWABg1iZoAHAAeACAAQCIAQCSAQCYAQCqAQtnd3Mtd2l6LWltZw&sclient=img&ei=PTw
pX4L9DuqmmAXB04LoCg&bih=520&biw=991&rlz=1C1CHBD_enPH782PH782&hl=en&hl=en

7. Electric Mixer – intended for mixing, folding, beating, and whipping food ingredients.
Mixers come in two major variations, hand mixers and stand mixers.

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cCegQIABAA&oq=noun+project+electric+mixer&gs_lcp=CgNpbWcQA1AAWABgpyBoAHAAeACAAQCIAQCSAQCYAQCqAQtnd3Mtd2l6
LWltZw&sclient=img&ei=2UEpX8aAG8qNr7wPh8WOoA8&bih=537&biw=1024&rlz=1C1CHBD_enPH782PH782&hl=en

CUTTING TOOLS

1. Chef’s or French Knives-are all- purpose knives used for a variety of chopping, slicing, and mincing
tasks.

Taken from:

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https://www.google.com/search?q=chef%27s+knife&rlz=1C1CHBD_enPH782PH782&sxsrf=ALeKk01q6mSMW14n-
sz1O2dGEgvEnHYeDQ:1596534703263&tbm=isch&source=iu&ictx=1&fir=m184evNLP4Ju7M%252CU

2. Bread Knife- it usually has a serrated edge. This helps cut bread or cake without crushing it.

Taken
fromhttps://www.google.com/search?q=bread+knife&rlz=1C1CHBD_enPH782PH782&sxsrf=ALeKk02d6qISFom8ITDP488lrKto4l1fRQ:1596535009737&tbm
=isch&source=iu&ictx=1&fir=PU9inuM8TlfzuM%252CWW4rBDFCmD_aFM%252C_&vet=1&usg=AI4_-
kTHeZu8Nj4c8Qirq8E7OXWv3OxvmA&sa=X&ved=2ahUKEwjOwYGxpIHrAhX6xYsBHSOgAdQQ9QEwBHoECAoQNw&biw=1008&bih=537#imgrc=PU9inuM8Tlfzu
M

3. Kitchen Shears - They are used for cutting dried fruits and vegetables fresh herbs, and cutting pastry.

Taken from
https://www.google.com/search?q=kitchen+shears&tbm=isch&ved=2ahUKEwiGrY7p3IDrAhWUAqYKHSS9CnYQ2-
cCegQIABAA&oq=kitchen+&gs_lcp=CgNpbWcQARgAMgQIABBDMgcIABCxAxBDMgQIABBDMgQIABBDMgcIABCxAxBDMgQIABBDMgQIABBDMgQIABBDMgQIA
BBDMgQIABBDOgQIIxAnOgIIADoHCCMQ6gIQJ1CNgQJYh5sCYNepAmgBcAB4BIAB4AGIAcQRkgEGMC4xMC4zmAEAoAEBqgELZ3dzLXdpei1pbWewAQrAAQE&scli
ent=img&ei=2OUoX4bhAZSFmAWk-qqwBw&bih=586&biw=1008&rlz=1C1CHBD_enPH782PH782

4. Grater and Shredder - It is used to grate, sherd or slice vegetables, fruits and cheese.

https://www.google.com/search?q=grater+and+shredder&tbm=isch&ved=2ahUKEwjs_KP83IDrAhVJGKYKHXsoDCgQ2-
cCegQIABAA&oq=grater+an&gs_lcp=CgNpbWcQARgAMgIIADICCAAyAggAMgIIADICCAAyBggAEAgQHjIGCAAQCBAeMgYIABAIEB4yBggAEAgQHjIECAAQHjoHCC
MQ6gIQJzoECCMQJzoECAAQQzoFCAAQsQM6BghgAEAUQHlDt9aQJWLrMpQlgvO6lCWgCcAB4CIABhQyIAZVzkgERMC4xLjEuMi4wLjIuOS4zLjGYAQCgAQGqAQtn
d3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=AOYoX-z8DcmwmAX70LDAAg&bih=586&biw=1008&rlz=1C1CHBD_enPH782PH782#imgrc=awLxQCIOewPCTM

5. Cookie Cutters – They are used to stamp out individual cookies from rolled dough. They are made of
thin sheet metal or plastic that has been molded or formed into shapes. The cutting edges must be even
and sharp enough to slice through the dough cleanly.

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cCegQIABAA&oq=noun+project+cookie+cutter&gs_lcp=CgNpbWcQAzoECCMQJzoCCAA6BAgAEB46BggAEAgQHlCSwCJY_58jYL6mI2gAcAB4AoABsgqIAddSkgEP
MC4xLjIuMi4zLjIuMi40mAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=B0IpX-G7EcWWr7wP8-
my4Ac&bih=537&biw=1024&rlz=1C1CHBD_enPH782PH782&hl=en#imgrc=4ZxKOeg7_C2-sM

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 6. Cookie Cutter – it is used to cut dough during scaling. Never pull the dough for it tears out the gluten
strands. It is also called bench scraper.

https://www.google.com/search?q=noun+project+dough+cutter&tbm=isch&ved=2ahUKEwihhc73toHrAhUF15QKHYyZDswQ2-
cCegQIABAA&oq=noun+project+dough+cutter&gs_lcp=CgNpbWcQA1CSlgFY3KIBYMKrAWgAcAB4AIABAIgBAJIBAJgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclie
nt=img&ei=VUQpX-GGJoWu0wSMs7rgDA&bih=537&biw=1024&rlz=1C1CHBD_enPH782PH782&hl=en

Miscellaneous Tools
1. Metal Spatula – This is also called palette knife. A large spatula is used for frosting
cakes, while small spatula is used to loosen cookies from the pan and the level flour.

https://www.google.com/search?q=noun+project+metal+spatula&tbm=isch&ved=2ahUKEwj9xt-yuIHrAhUG15QKHZWoBwkQ2-
cCegQIABAA&oq=noun+project+metal+spatula&gs_lcp=CgNpbWcQDDoECCMQJzoCCAA6BggAEAgQHlDaszRYnug0YIaENWgAcAB4BIABhxKIAddxkgERMi0xLjUu
MS4zLjEuMS4yLjKYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=3kUpX_3fBIau0wSV0Z5I&bih=537&biw=1024&r]z=1C1CHBD_enPH782PH782&hl=
en

2. Rolling Pin – It rolls out, flattens or thins the dough or paste. It may be made of
wood, metal, marble or synthetic materials.

https://www.google.com/search?q=noun+project+rolling+pin&tbm=isch&ved=2ahUKEwj047PTu4HrAhUYAKYKHbEeARwQ2-
cCegQIABAA&oq=noun+project+rolling+pin&gs_lcp=CgNpbWcQDFAAWABgjacBaABwAHgAgAEAiAEAkgEAmAEAqgELZ3dzLXdpei1pbWc&sclient=img&ei=R0kp
X7SkNZiAmAWxvYTgAQ&bih=537&biw=1024&rlz=1C1CHBD_enPH782PH782&hl=en

3. Pastry Blender – It cuts fat into pieces to be able to coat it with flour in pie making.

https://www.google.com/search?q=pastry+blender&tbm=isch&ved=2ahUKEwjYp9urq4HrAhXPAqYKHWzUAjoQ2-
cCegQIABAA&oq=pastry+&gs_lcp=CgNpbWcQARgAUABYAGCBJWgAcAB4AIABAIgBAJIBAJgBAKoBC2d3cy13aXotaW1n&sclient=img&ei=LTgpX5jdKM-
FmAXsqIvQAw&bih=537&biw=1008&rlz=1C1CHBD_enPH782PH782

13
 4. Pastry Wheel – It has a very sharp, round; nickel-plated blade attached to a handle, the wheel rotates as
it is pushed over rolled dough, making long, smooth continuous cuts.

https://www.google.com/search?q=noun+project+pastry+wheel&tbm=isch&ved=2ahUKEwjp4eWMyIHrAhVpEqYKHUVHBZ0Q2-
cCegQIABAA&oq=noun+project+pastry+wheel&gs_lcp=CgNpbWcQA1COyCJYgeciYIfuImgAcAB4AIABAIgBAJIBAJgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient
=img&ei=VVYpX6njG-mkmAXFjpXoCQ

5. Pastry Brush – It may be made of soft, flexible nylon or unbleached hog bristles. It is used for greasing
pans, washes, and brushing of cake crumbs.

https://www.google.com/search?q=noun+project++pastry+brush&tbm=isch&ved=2ahUKEwiB0IqeyoHrAhV6zIsBHcNoAqoQ2-
cCegQIABAA&oq=noun+project++pastry+brush&gs_lcp=CgNpbWcQAzoECCMQJ1CpxBhYlp4ZYMKoGWgAcAB4AoABsA2IAfY4kgEHNi0xLjQuMZgBAKABAaoBC2
d3cy13aXotaW1nwAEB&sclient=img&ei=klgpX4G_I_qYr7wPw9GJ0Ao

6. Parchment Paper – It may be made of soft, flexible nylon or unbleached hog bristles. It is used for
greasing pans, washes, brushing of cake crumbs.

https://www.google.com/search?q=chef%27s+knife&rlz=1C1CHBD_enPH782PH782&oq=c&aqs=chrome.0.69i59l3j69i57j69i60l2j5l2.2493j0j9&sourceid=chro
me&ie=UTF-8

7. 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.

https://www.google.com/search?q=wire+cooling+racks+baking&tbm=isch&ved=2ahUKEwij1b2kzoHrAhVzw4sBHWt4AIEQ2-
cCegQIABAA&oq=Wire+cooling+&gs_lcp=CgNpbWcQARgBMgIIADICCAAyAggAMgIIADICCAAyBggAEAUQHjIGCAAQBRAeMgYIABAFEB4yBggAEAUQHjIGCAAQBR
AeOgcIIxDqAhAnOgQIIxAnOgQIABBDOgUIABCxAzoHCAAQsQMQQ1DbxhpYhocbYI6YG2gBcAB4BIAB2xeIAZKCAZIBDzItMS4xLjEuNS4xLjktNJgBAKABAaoBC2d3cy
13aXotaW1nsAEKwAEB&sclient=img&ei=0VwpX-OoLfOGr7wP6_CBiAg&bih=586&biw=1008&rlz=1C1CHBD_enPH782PH782

Decorating Tools
Cake decorators use edible decorations, such as frosting, and inedible decorations,
such as flowers, plastic figurine and ribbons. Having the proper cake decorating tools
can create a big distinction. The process of cake decoration is enjoyable and helps to

14
 express the artistic side in you. The list of decorating tools will help you create icing
centers. They are available in both plastic and metal.

1. Pastry Tips/ Piping tubes – They are plastic and metal tubes attached at the tip of
the pastry bag to achieve the desired design when piping out icing. Piping tubes
can be bought at good stores, or shops selling catering equipment and cake icing
centers. They are available in both plastic and metal.

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596551173201&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiEiq3M4IHrAhVtF6YKHRNNDuAQ_AUoAXoECA0QAw&biw=1048&bih=537#i
mgrc=13CtPbgM1UgWCM

2. Pastry Bag - is an often cone- or triangular-shaped bag made from cloth, paper, or
plastic that is squeezed by hand to pipe semi-solid foods by pressing them .

What's More LITHOSPHERE

ATMOSHERE

Choose the correct term /word in the box and write your answer in your activity notebook.

Creaming beating folding pastry tips

Cutting-in rolling laminating pastry bag
Whipping whisking kneading stirring
Rolling pin dough cutter
______________1. Ingredients are moved vigorously in back and forth, up and down, and motion
until they are smooth.

______________2. Fat is repeatedly folded into the dough.

15
______________3. Mixing of fat in dry ingredients by bench scraper or a pastry blender with a
processor fitted with a steel blade, until finely divided.

______________4. Flattening the dough out into a sheet in preparation to shaping to various forms

______________5. It is known as whipping method usually used for meringue and for chiffon
products.

_____________6. Mixing all ingredients together usually with a spoon in a circular motion.

_____________7. Fat and sugar are beaten together until light and airy.

_____________8. Working with dough using the heel of hands, accompanied by pressing, stretching
and folding in order to develop its gluten.

_____________9. is an often cone- or triangular-shaped bag made from cloth, paper, or plastic that is
squeezed by hand to pipe semi-solid foods by pressing them.

_____________10. it is used to cut dough during scaling. Never pull the dough for it tears out the gluten
strands. It is also called bench scraper.

Activity No. 2

Classify the following tools according to their use. Choose your answer from the choices
below. Write the letter that corresponds to your answer.

A. Cutting Tool
B. Decorating Tool
C. Miscellaneous Tool
D. Mixing Tool

__________________1. Flour sifter _______________6. Grate and shredder

__________________2. Pastry wheel ________________7. Bread knife

__________________3. Pastry Blender _________________8. Pastry tip

__________________4. Whisk _________________9. Wooden spoon

__________________5. Spatula _________________10. Rubber scraper

What I Have Learned

Share Your Thoughts!

Instructions: in your own words, answer the following questions. Write your answer on a
sheet of paper. (10 points)

1. Why should we follow the correct mixing techniques?

2. Why is it important to recognize the baking tools?

16
 What Can I Do

Enhance your skills in demonstrating the use of tools by making a Basic Pie Crust:
Perform this activity below:
You will be graded in a Scoring Rubrics:
Using the scoring rubrics below, check the appropriate box that corresponds to your level of
performance in doing each of the given task.

PERFORMANCE LEVELS
4-Advanced. Can perform these skills without supervision and with initiative and adaptability
to problem situations.
3- Proficient. Can perform the skills satisfactorily without assistance or supervision
2- Approaching to proficiency. Can perform these skills satisfactorily but require some
assistance and/or supervision.
1-Basic. Can perform part of these skills satisfactorily, but require considerable assistance
and/or supervision.

Performance Checklist 1 2 3 4

Demonstrate the use of mixing tools like mixing bowls

Demonstrate proper use of measuring tools.

Used miscellaneous tools properly

Used cutting tools correctly

Basic Pie Crust

Crust
½ cup all-purpose 6-8 Tbsp cold water ½ cup shortening
Procedure
1. Cut in fat and flour using pastry blender until ingredients resemble coarse meal
2. Gradually add cold water.
3. Start forming the dough into balls. Do not knead.
4. Flatten the dough with the rolling pin starting from the center to all directions to
maintain its round shape.
5. Transfer the dough / crust in the pie pan. Set aside

ACTIVITY 2:
In this activity each one of you is going make a pastry that is locally made in your
own barangay or any delicacies like “pinisi”, “bitchokoy” and “salvaro”. Make a video or make

17
 blog while you are doing the activity. You can ask your parents or aunt of the delicacies in
your barangay……
You will be graded using the Scoring Rubrics below;
Using the scoring rubrics below, check the appropriate box that corresponds to your level of
performance in doing each of the given task.

PERFORMANCE LEVELS
4-Advanced. Can perform these skills without supervision and with initiative and adaptability
to problem situations.
3- Proficient. Can perform skills satisfactorily without assistance or supervision
2- Approaching to proficiency. Can perform these skills satisfactorily but require some
assistance and/or supervision.
1-Basic. Can perform part of these skills satisfactorily, but require considerable assistance
and/or supervision.

Performance Checklist 1 2 3 4

Demonstrate the use of mixing tools like mixing bowls

Demonstrate proper use of measuring tools.

Used miscellaneous tools properly.

Used cutting tools correctly.

Assessment
Multiple Choice

Directions: Read the following statements carefully. Choose the letter that best describes the
statement. Write your answer in a sheet of paper.

1. What is a kind of pastry that is filled with whipped cream or sweetened cream filling and
often topped with chocolate?
a. Cream puffs b. Puff pastry c. French pastries d. Danish pastries
2. What kind of pastry is filled with custard and fruits?
a. French pastries b. Puff pastries c. Croissants d. Cream puffs
3. What kind of pastry is a flaky raised dough?
a. Cream puffs b. Danish pastries c. Croissants d. Puff pastry
4. What type of pastry is made of sweetened yeast dough with toppings such as fruit, nuts, or
cheese?
a. Croissants b. Cream puffs c. Danish pastries d. French pastries
5. What mixing technique is also known as the whipping method?
a. Whisking b. Kneading c. Beating d. Laminating
6. What mixing technique in baking is usually used for meringue and for chiffon products?
a. Blending b. Folding c. Whisking d. Kneading

18
7. What is the first step to have best results in baking?
a. Measure ingredients correctly. C. Memorize the recipe well.
b. Use modern equipment. D. Use only imported ingredients
8. What is the outer part of a loaf bread or pastry?
a. Crust b. muffins c. filling d. topping
9. What do you call the procedure of rubbing one or two ingredients against a bowl with the
tip of a wooden spoon or electric mixer?
a. Creaming b. Beating c. Folding d. Stirring
10. What kind of tool is used to cut dough during scaling?
a. Cookie cutter b. Dough cutter c. Rolling pin d. pastry blender

Additional Activity
“Picture Me”
Directions: Give the name of each picture correctly.

1.

2.

3.

4.

19
 Answer Key

What I know Assessment

1. D 1. A
2. C 2. A
3. D 3. C
4. C 4. C
5. B 5. A
6. D 6. B
7. A 7. A
8. A 8. A
9. C 9. B
10. B 10. B
11. B C
12. C 11.
13. B
14. A
15. C

20