Information Sheet 2.

1-2a
Variety of Pastry Products: Pastry Basics

Learning Objectives:
At the end of the lesson, the students are able to:
 Define pastry
 Identify the different kinds of pastry basics
 Prepare and produce hot meringue cookies

Introduction:

As your desire to pursue baking as a career, you should inform

yourself of the different variety of pastry products. The element of the right
pastry for dishes is as important as the filling itself. Although almost all recipes
consider the name of a pastry that is advisable for the dish. Having an idea of
which pastry will suit your desire taste.
The pastry is a mixture of flour and fat. When if you put it together with water
will form a paste. The wide range of pastries nowadays
may vary in texture and taste according to the balance of fats you use, the
mode you mix it with the flour, and the performing method you choose to
shape the dough.

https://culinarylabschool.com

Pastry is a dough that is used to make pies and other baked goods and
typically has a high fat content. Usually sweet baked goods made of dough
having a high fat content.
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.
Kinds Pastry Products

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
 Pastries suggests many kinds of baked products made from a mixture of
fat, flour and water. It includes a wide range of baked goods such as pies, tarts
and special pastries. With pie crust, anyone can make a delicious dessert
because many seasonal fruits go well with this. Also, a delicious and mouth-
watering pizza can be made by just topping it with a selection of fruits, meat,
cheese, vegetables and herbs

2 Classification of Pastry

1. Non-laminated Pastry - solid fat is cut into the flour, or added as melted or
liquid oil.
2. Laminated Pastry - where solid fat is repeatedly folded into the dough using
a technique called lamination.

Pastry Basics

1. Pate Brisée and short pastries

 Pâte brisée (pot bree ZAY). Literally

means “broken dough.” Same with the
mealy pie dough, it is mixed by
combining first the fat with the flour.
This is also known as sablage (sah
BLAHZH) or the sanding method in
classical pastry. This is because the fat
and flour is combined until the mixture
is similar to a coarse meal or sand. This https://www.abakingjourney.com
is done to avoid the flour to absorb water to
limit the gluten development which results to a tender pastry. For a large
tart, pâte brisée is used.

 Pâte sucrée (soo CRAY). This means

“sugared dough.” Compared to pâte
brisée, it contains higher amount of
sugar which tenderize the dough.
However, high sugar content makes
the dough to become fragile and more
difficult to handle than pâte brisée.
Small items such ashttps://cookthink.com
tartlets and petit
fours uses this dough. It can be mixed either by the sablage method or the
creaming method. In creaming method, fat and sugar are mixed first. This

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
 method is also used for cookies, cakes, and muffins. Both pâte sucrée and,
pâte sablée can be used to make plain cookies.

 Pâte sablée (sah BLAY) An extremely tender and crumbly dough. Compared
to pâte sucrée, this contains even more
fats and less egg and other
moisturizers. In some formulas, it
contains more sugar as well. Pâte
sablée is often called a 1-2-3 dough,
because it contains 1 part sugar, 2
parts fat, and 3 parts flour by weight. It
can be mixed using the sablage method https://www.750g.com/recettes_pate_sablee.htm
but today, it is more common to use the creaming method. This dough is
generally used for cookies and for small tarts and other pastries. In French,
sable means “sand” and its crumbly or sandy texture gives the pastry its
name.

2. Puff Pastry - Like Danish and

croissant doughs puff pastry (pâte
feuilletée) is laminated and rolled-in.
It is made up of many layers of fat
in between layers of dough.
Although puff pastry does not
contain yeast, steam serves as its
raising agent in the oven. https://tasty.co/recipe/puff-pastry-breakfast-cups

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.

3. Choux Pastry - This is a very light pastry that is often filled with various
flavors of cream and is often
topped with chocolate. It can also
be used as appetizers when filled
with cheese, tuna, or chicken.
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
https://www.seriouseats.com/choux-pastry

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
 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.

4. Strudel and Phyllo - Desserts made of

strudel or phyllo dough start out with
paper-thin layers brushed with fat and
then stacked or rolled up to make many-
layered creations. Unlike puff pastries,
these doughs are even flakier. Strudel is
a soft dough made of strong flour, eggs
and water originated in Eastern Europe.
It uses strong flour to stand stretching by
hand to form it into a very thin
transparent sheet. This skill takes https://www.cookingclassy.com
practice to be done well.
Phyllo dough (FEE-lo, sometimes spelled “filo” or “fillo”). This is a Greek
version type of paper-thin dough. It is widely used today and is
interchangeable for strudel dough although it is not exactly the same as
strudel. In fact, commercial phyllo is often labeled “phyllo/strudel dough.
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.

5. Baked meringues - is made by whipping egg

whites with sugar into a stiff foam or frothy
mixture. Usually, a small amount of acid is
added to improve volume, stability and color.
It can also be made with hot sugar syrup and
other stabilizing agents, mainly hydrocolloids.
Meringue is a familiar topping for pastries
and sweet goods. It can also be used as a
main component which goes well with the
composition of batters or foams. Baked
meringues although it may seem odd, is https://www.cookingclassy.com

used in many of the same ways as flour

pastry. It is bagged out into shapes and baked until crisp. It can be filled or
iced with many kinds of creams, icings, and fruits to make an interesting

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
 variety of attractive desserts.9 Common meringue and Swiss meringue are
generally used in making crisp, baked shells.
Japonaise is a special meringue that contains nuts. This is usually made
into round, crisp layers. It can be filled and iced with buttercream,
chocolate mousse, whipped cream, or similar light icings and creams
A few products with meringue are:
 Cream or chiffon pie
 Sponge, foam, or chocolate velvet cake
 Parisian macarons
 Italian (boiled) meringue
 Marshmallow

Meringue Formulation and Process

Ingredient Baker’s % (based on flour weight)

Liquid egg whites* 100.0

Cream of tartar 1.0–3.0

Sugar (refined, granulated)** 60.0

*Can be frozen, pasteurized/refrigerated (liquid) or dried.
**Superfine granulated sugar can also be used. This type of sugar contains
crystals that are intermediate in size between powdered sugar and regular
granulated sugar. Superfine sugar dissolves more quickly in liquids than
regular granulated sugar, thus allowing the incorporation of smaller air cells
into the foam.

Preparation of meringue

Two methods are commonly used:

1. Cold meringue method: the egg whites are beaten until stiff, then sugar
is gradually added. The mixture is whipped until desired consistency.
2. Hot meringue method: water is boiled and a slurry of starch is added.
Sugar is incorporated into the boiling mixture until it thickens. When the
whipped egg white reach a medium peak, the hot syrup is gradually
added. This method is beneficial in preventing weeping of the meringue
mass. Other thickeners may be used in place of starch.

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
A variety of meringue bases and egg-free alternatives are also available for
bakers.

Variations

There are many variations of this dessert. The most common additions
are vanilla, coconut, and almond extract. Fruit is sometimes added to give
unique flavors. French meringue is the most common recipe made at home and
is simply egg whites, sugar, and cream of tartar mixed together. During baking
at 392°F (200°C) the egg protein denatures completely, loses its elasticity and
sets to a firm structure.

Italian (boiled) meringue is stiffer and more stable than French meringue.
It’s made by boiling sugar-water mix to a hard ball stage of 250°F (121°C).
Then, it’s poured over well-beaten egg whites. This cooks the egg whites as it is
made, allowing consumption of this meringue without baking.

Application

In preparing meringues and similar whipped goods, there is a stage at

which the mixture will form a persistent point when the beater is pulled
vertically from the beaten mixture. When short and stiff, it is called a dry peak.
When the peak is long, soft, and tends to bend over, it is called a wet peak.

During mixing or whipping, air is incorporated and entrapped by the egg

foam. This causes the product to become light and porous. Specific gravity is
often used as an indicator to determine proper mixing of the foam. The longer
the whipping, the lower the specific gravity, the firmer and the drier the foam
will be.

General recommendations when using egg products

 Frozen egg products should be thawed under refrigeration for up to 48

hours, then stirred before using.
 Dried egg whites need to be reconstituted in water before use according
to the manufacturer’s instructions. When using alternative forms for egg
whites, follow supplier instructions if reconstitution with water,
supplementation and liquid/solids balancing are needed.
 Dried egg products must be stored under refrigeration.
 Pasteurized eggs are recommended when the preparation requiring eggs
will not be cooked, such as for an unbaked meringue pie topping.

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
  When determining liquids in formula balance, it is important to
remember that egg whites are 12% solid (sugar and protein) and 88%
liquid.

How to make Meringue cookies

Ingredients

3 egg whites
¼ tsp cream of tartar
¼ cup granulated sugar

Procedures

1. Make a meringue. In a clean mixing bowl fitted with the whisk

attachment, beat egg whites and salt on high until the whites start to
foam. Gradually add the granulated sugar one tablespoon at a time and
allow the egg whites to eventually form stiff peaks. It will appear shiny
and smooth. Add the vanilla extract and combine. If adding food coloring,
you can add it now.
2. Fold in powdered sugar. Using a rubber spatula, fold in sifted powdered
sugar until completely incorporated. If adding
3. Bake. Place small heaps of meringue on a parchment-lined sheet pan or
pipe them evenly in rows using a piping bag and a round or star piping
tip. Bake for 2-3 hours on the lowest shelf in your oven at 200°F/90°C
until the meringues are completely dry. Cool completely.

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
 Self-Check 2.1-2a

Direction: Answer the following questions and Identify what is being asked.
Write your answer in the space provided.
______________1. It is made by whipping egg whites with sugar into a stiff foam
or frothy mixture.
______________2. It is made from flour with a high gluten content, water, oil and
salt, with no sugar added.
______________3. This is a Greek version type of paper-thin dough.
______________4. It is characterized by a crispy outer shell with a light, airy
interior.
______________5. Made from a laminated dough, or dough that is made by
alternating layers of butter and dough.
______________6. It is a rich, slightly crumbly pastry with a higher ratio of fat
to flour than some other pastry recipes.
______________7. Where solid fat is repeatedly folded into the dough using a
technique called lamination.
______________8. Solid fat is cut into the flour, or added as melted or liquid oil.

______________9. A mixture of flour and fat. When if you put it together with

water will form a paste.
______________10. Often used as an indicator to determine proper mixing of the
foam.
______________11. Literally means “broken dough.” Same with the mealy pie
dough, it is mixed by combining first the fat with the flour.
______________12. This means “sugared dough.” It contains higher amount of
sugar which tenderize the dough.
______________13. An extremely tender and crumbly dough. This contains even
more fats and less egg and other moisturizers
______________14. Like Danish and croissant doughs which is laminated and
rolled-in.
______________15. A soft dough made of strong flour, eggs and water originated
in Eastern Europe.
ANSWER KEY 2.1-2a

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
1. Baked meringues
2. Strudel pastry
3. Filo Pastry
4. Choux Pastry
5. Puff Pastry
6. Sweet shortcrust pastry
7. Laminated Pastry
8. Non-laminated Pastry
9. Pastry
10. Specific gravity
11. Pâte brisée
12. Pâte sucrée
13. Pâte sablée
14. Puff Pastry (pâte feuilletée)
15. Strudel

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
 TASK SHEET 2.1-2a

Title: Prepare and produce hot meringue cookies

Given the ingredients, tools materials,

Performance Objective:
equipment and recipe you are able to prepare
and produce hot meringue cookies in 1 hour

Egg whites, cream of tartar, granulated sugar

Supplies/Materials
food color and vanilla extract

Equipment : Oven, blender with attachment

1. Make a meringue. In a clean mixing bowl

Steps/Procedure:
fitted with the whisk attachment, beat egg
whites and salt on high until the whites
start to foam. Gradually add the granulated
sugar one tablespoon at a time and allow
the egg whites to eventually form stiff
peaks. It will appear shiny and smooth.
Add the vanilla extract and combine. If
adding food coloring, you can add it now.
2. Fold in powdered sugar. Using a rubber
spatula, fold in sifted powdered sugar until
completely incorporated. If adding
3. Bake. Place small heaps of meringue on a
parchment-lined sheet pan or pipe them
evenly in rows using a piping bag and
a round or star piping tip. Bake for 1 hour
on the lowest shelf in your oven at
200°F/90°C until the meringues are
completely dry. Cool completely.

Demonstration
Assessment Method: Evaluation using performance criteria

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.
 Performance Criteria Checklist 2.1-2a

CRITERIA
YES NO
Did you...

Mise en place all the ingredients?

Used appropriate tools and equipment?

Beat egg whites and salt on high until the whites start to
foam

Gradually stir in water until dough holds together

enough to clean the sides of the bowl?

Add the granulated sugar one tablespoon at a time and

allow the egg whites to eventually form stiff peaks?

Fold in powdered sugar using a rubber spatula?

Place small heaps of meringue on a parchment-lined

sheet pan?

Used a piping bag and a round or star piping tip?

Bake for 1 hour on the lowest shelf in your oven at

200°F/90°C until the meringues are completely dry?

Date Developed: Document No.

Qualification: 
January 8, 2023
Bread and Pastry Production NC II
Issued by:
Unit of Competency:
Developed by: Korphil-TTC
Prepare and Produce Pastry
Products Agenaldo M.
Regidor Revision No.