11

Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester, Quarter 1
Module 8: Prepare and Produce Pastry Products
LO1 – Prepare Pastry Products
Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester Quarter 1 - Module 8: Prepare and Produce Pastry Products
LO1 – Prepare Pastry Products

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 book 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.

Regional Director: GILBERT T. SADSAD

Assistant Regional Director: JESSIE L. AMIN

Development Team of the Module

Authors: JUANA MYLA T. BUENDIA - Teacher II (Cabugao Integrated School)
JEAN I. ONG - Teacher II (Buyo Integrated School)
Editor: RACHEL ANNE D. BELANGEL - Teacher II (Calatagan HS)
Reviewers: CHRISTIE L. ALVAREZ - Education Program Supervisor II
EPP/TLE/TVL Region V
AMELIA B. CABRERA – Education Program Supervisor I
SDO Catanduanes
AILEEN A. TABILOG - Assistant Principal II
(San Miguel Rural Development High School - Mabato Annex)
ALLAN M. BENOYO – Master Teacher I (San Andres Vocational School)
Layout: JEAN I. ONG - Teacher II (Buyo Integrated School)
 Welcome Message
Greetings! You are about to learn Bread and Pastry Production (BPP)
specialization of Technical-Vocational-Livelihood Track.
We are providing you with self-learning modules that will guide you in acquiring the
relevant knowledge, skills, and attitude needed to perform the tasks in the Bread and
Pastry Production specialization at your own pace and time. The lessons are divided
based on the five core competencies of BPP, namely: Core 1 - Prepare and Produce
Bakery Products, Core 2 – Prepare and Produce Pastry Products, Core 3 – Prepare and
Present Gateaux, Tortes and Cakes, Core 4 – Prepare and Display Petits Fours, and Core
5 – Present Desserts. These core lessons are sectioned into smaller topics that can be
finished in a week’s time.
You need to go through all the parts of the module to ensure that you will be
equipped with the necessary information and skills for achieving the competencies in BPP.
Here are the different parts of the BPP module:

Starter Brief introduction of the topic

The competencies that you need to achieve at the

My Goals
end of the module

Pre-Test The skills and knowledge you know before the topic

Word Bank Key words to learn from the lesson

Lesson proper that emphasizes the competency

Learning Activities
that you must develop

Skills Work Out Activities to practice on after the lesson proper

Check for Understanding Measures your learning after the lesson

Enrichment Assignment or activities to reinforce your learning

References Sources of information used for the lesson

Answer Key Answer key to practice tests

The modules are designed in such a way that you can prepare the hands-on
activities even at your own home. You need to master the competencies of this module
before you can proceed to the next one. You may ask me for any clarifications in case you
encounter any difficulties.
Have a fun and meaningful journey in taking this course! Happy baking!

1
 Starter
Welcome to Module 8! In previous module, we have discussed ways on how to
store bakery products. The next core competency is Prepare and Produce Pastry
Products. This module will discuss the first learning outcome prepare pastry products.

My Goals
At the end of this module, you should be able to prepare pastry products.

Pre-Test
Directions: Read and analyze each statement carefully. Choose the letter of the correct
answer and write it on your notebook.
1. What is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using circular motion?
A. beating B. creaming C. folding D. stirring
2. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
A. baking powder B. shortening C. sugar D. flour
3. What is the outer part of a loaf bread or pastry?
A. crust B. filling C. toppings D. spread
4. Which type of light pastry is filled with whipped cream or a sweetened cream filling
and often topped with chocolate?
A. cream puff B. Danish pastry C. pie D. tart
5. Which is a rich pastry filled with custard or fruit?
A. cream puff B. Danish pastry C. French pastry D. pie and tart

Word Bank
Crimp - is to pinch together the edge of a piecrust with the fingers or fork tines.
Crust - the outer part of a loaf bread or pastry
Flaky - a course, small piece, or mass, as of snow
Flute – the process of pressing a decorative pattern in the top edge of a pie crust before
it is baked
Pastry creams - a thick sauce containing eggs and starch
Prick - mark or swallow hole made by appointed instrument.
Resembles - to be alike or similar to

2
 Learning Activities

L01 - PREPARE PASTRY PRODUCTS

What is the lesson about?
In this lesson, you will learn how to bake pastry products like pies, and pastries
using fruits, meat, cheese and vegetables using single and double crust.

What will you learn?

At the end of this lesson, you should be able to:
• Identify the tools and equipment used in baking pastry
• Prepare pastry product
• Bake pie crust and other pastry products

TOOLS AND EQUIPMENTS USED

IN BAKING PASTRY
1. Pastry blender – made of wires held attached to
a handle used for cutting in shortening in the
preparation of pies, biscuits, or doughnuts.

2. Rolling pin – it rolls out, flattens, or thins the

dough or paste. It may be made of wood, metal,
marble, or synthetic materials.

3. Mixing bowl – comes in various sizes with

sloping sides to ease molding. It can be made of
pottery, glass, metal, or plastic. Stainless steel
mixing bowls are best used in baking.

4. Knives – used for a variety of chopping, slicing,

and mincing tasks.

5. 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.

3
 WHAT IS PASTRY?
Pastries were first created by the ancient Egyptians. The classical period of ancient
Greece and Rome had pastries made with almonds, flour, honey, and seeds. The
introduction of sugar in European cookery resulted in a large variety of new pastry recipe
in France, Italy, Spain and Switzerland.

The term pastry comes from the word “paste”, meaning “to stick”. Pastry is a
dough of flour, water and shortening (solid fats, including butter) that may be savory or
sweetened. Pastry dough is rolled out thinly and used as a base for baked
products. Pastry is differentiated from bread by having a higher fat content, which
contributes to a flaky or crumbly texture. A pie is a baked dish which is usually made of
pastry dough casing that contains a filling of various sweet or savory ingredients.
(Wikipedia).

Pie and pastries, like cakes, are delightful to eat especially when they are baked
properly. A well-prepared pastry may be determined by the quality of its pie crust.

BASIC INGREDIENTS OF
PASTRY PRODUCTS
1. flour
2. shortening
3. cold water

(The functions of each ingredient are

already discussed in core 1).

COMPONENTS OF PASTRY PRODUCT

1. CRUST – is a dough made of flour, shortening, water and eggs.
2. FILLINGS – sometimes made of custards or sautéed meat like chicken, beef, pork
and vegetables.
3. TOPPINGS – usually made of fresh fruits, nuts, and vegetables

4
KINDS OF PASTRIES
1. Pies – single or double crust and filled with variations of fillings ranging from fruits,
meat, vegetables, spices and other ingredients like nuts, raisins, custard and cheese.
2. Tarts – are bite-size pastry shells filled with variety of fillings like custard (yema)
topped with nutty caramel.
3. Turnovers – layered and flaky crust folded into empanada shape and filled with variety
of fillings such as jams, fruits, chicken and tuna.
4. Cream puffs – a type of light pastry that is filled with whipped cream or a sweetened
cream filling and often topped with chocolate.
5. Local Filipino pastries – delicacies like hopia and empadanas or empanaditas, otap,
barquillos, rosquillo and turrones de kasoy.

MIXING TECHNIQUES APPLIED FOR

PIES AND PASTRIES
1. Stirring - mixing all ingredients together usually with a spoon in a circular motion
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.
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 of whisk
4. Rolling – to flatten dough out into a sheet in preparation to shaping to various forms
5. Laminating - fat is repeatedly folded into the dough
6. Creaming – fat and sugar are beaten together
7. Kneading - working with the dough using the heel of hands, accompanied by pressing,
stretching and folding in order to develop its gluten
8. Cut in or cutting in – cutting fat into smaller pieces using two knives or pastry blender
to distribute fat in flour until it resembles into coarse meal.

TWO TYPES OF PIE CRUST

1. SINGLE PIE CRUST 2. DOUBLE PIE CRUST
a pie lined with single crust topped with a pie lined with crust topped with
fillings. fillings and covered with another crust.

5
 BASIC RECIPE FOR A PIE CRUST
Ingredients Single Pie Crust Double Pie Crust
All-purpose flour 1C 2C
1
Salt /2 tsp 1 tsp
1 2
Shortening /3 C /3 C
Water (cold) 2 to 3 tsp 4 to 5 tsp
Procedure:
1. Perform mis en place.

2. In a bowl combine all ingredients. Using a

pastry blender, cut-in the shortening into
the flour until resembles coarse particles.

3. Sprinkle the cold water little by little.

4. Knead the dough and form it into a ball.

6
5. Roll dough into a floured surface starting from the center. Be sure to keep an even
thickness of the dough in all directions to produce a perfect circle. Keep the dough
an inch bigger that the pie pan.

6. Transfer dough into a prepared pie pan/plate using the rolling pin. Unroll over the pie
plate carefully to prevent breaking the dough. Fit the dough well on the pie pan/plate.

7. Trim the edges.

8. Prick dough with the tines edge of the fork

liberally.

9. Bake in a preferred oven at 450°F or 230°C

for 12 to 15 minutes or on a frying pan turning
occasionally.

7
 FOR DOUBLE PIE CRUST

Procedure:
1. Follow the single pie crust procedure 1 to 4.

2. Divide dough into 2.

3. Perform procedure 5.

4. Unroll the dough on the top of the prepared pan with filling.
6. Cut off the lower crust at pan edge. Cut the edge of the top crust ½ inch wider than
the lower crust. Tuck the edge of the top crust under the edge of the lower crust.
7. Crimp the edge of the crust with the tines of a fork or the tip of a teaspoon. The top of
a double pie crust is pricked to let steam out.
8. Prick again the dough or decorate it with your
preferred design. Brush the crust with egg
wash or milk to make it shine.

8. Bake double crust pie at 425°F or 218°C for 30 to 25 minutes if the filling is uncooked
and 25 minutes if the filling is cooked. The pie crust is ready when it is flaky and
becomes golden brown in color.

8
 SAMPLE RECIPES USING SINGLE AND DOUBLE PIE CRUST

SINGLE PIE CRUST

NO BAKE EGG TART / NO OVEN EGG TART
INGREDIENTS
TART CRUST
1 ½ cup all-purpose flour
1
/3 cup cold butter, cut into small
cubes
½ cup sugar
1 egg
¼ tsp salt

CUSTARD FILLING
1 big can (370 ml) evaporated milk
¾ cup sugar
1 tsp vanilla
3 eggs
PROCEDURE:
1. In a bowl, combine flour and butter. Using fork, mix flour and butter until it turns into
fine crumbs. Add sugar and salt. Mix. Add egg and mix well. Using your clean hands
press mixture to form a dough. Knead until smooth but do not over knead the dough.
Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
2. In a saucepan, combine evaporated milk and sugar. Turn on the stove and warm milk
over low-medium heat. Keep stirring until sugar is dissolved. When milk start boiling
turn of the heat. Let it cool.
3. In a bowl beat eggs. Pour in milk and sugar mixture that we cooled down. Add vanilla
and mix well. Strain mixture to remove lumps and bubbles.
4. Lightly grease tart molds with butter. Get a portion of the dough into tart mold. Cut
excess dough. Repeat process until you finish all the dough. Pour filling into each
tart.
5. For our improvised oven put a metal rack inside a casserole. If using a glass lid for
casserole, cover the vent hole with a rolled piece of paper to prevent the steam from
escaping. Preheat for 10 minutes over medium heat. Carefully put the tart inside the
improvised oven. Cover and cook for 35-40 minutes over medium-low heat or until
toothpick inserted comes out clean. Let it cool before unmolding. Use a toothpick
when unmolding the tart.

Yield: 9 pieces

9
 NO BAKE PIZZA
Ingredients For the Toppings
For the Crust 1C Tuna flakes (any brand) Banana catsup
2 cups All purpose flour Tomato Eden Cheese or any
½ C. + 1 tbsp. Warm Water Onion brand
½ tsp. Baking Powder Red and green bell pepper
2 tbsp. cooking oil Mayonnaise

Procedure:
For the Crust: Use the single crust pie.
1. Roll out dough into desired shape.
2. Spread the banana catsup and mayonnaise on the top of the crust.

3. Arrange the remaining ingredients. Tomato, Green bell pepper, onion, tuna and cheese.

5. Cook into a pan using low heat. (crust should

be precooked before putting the toppings)

10
 6. Slice and serve hot.

DOUBLE PIE CRUST RECIPE

NO OVEN BUKO PIE
Ingredients:
Crust: Buko filling: Egg wash:
2 1/2 cups all purpose flour 1/2 cup coconut juice 1 egg
1/8 cup white sugar 1/2 cup water 1 tbsp milk/water
1/8 tsp salt 1/4 cup white sugar
1/2 cup cold butter/margarine, 1/2 cup cornstarch
softened but still cold 1/3 cup evaporated milk
1/2 cup cold water 1/2 cup condensed milk
1/4 cup powdered milk(optional)
2 cups young coconut, shredded
Procedure:
1. Crust: Combine all-purpose flour, white sugar and salt. Mix it well.
2. Cut in butter into the flour mixture. Gradually add cold water and mix after each
addition.
3. Gather it and form into a big ball. Wrap dough in cling wrap and chill for 1 hour.
4. Buko Filling: Combine coconut juice, water, white sugar, cornstarch, evaporated milk,
condensed milk and powdered milk.
5. Mix it well and add young coconut. Cook over low heat until thickened. Turn the heat
off and let it cool. Set aside.
6. Assemble: Roll out the 3/4 part of the dough into a wide circle.
7. Cut excess dough and prick the dough with fork.
8. For our improvised oven, put a metal rack inside a casserole. If using a glass lid for
casserole, cover the vent hole with a rolled piece of paper to prevent the steam from
escaping. Preheat for 10 minutes over medium heat.
9. Roll out the dough for the top crust.
10. Top with another half of the pie dough. Prick the dough with fork to let the steam vent
out.
11. Brush the top of pie with egg wash.
12. Carefully put the pie pan inside the casserole. Cook over low heat for 1 hour.
13. Let the pie cool completely before slicing or unmolding from the pan.

11
 Skills Work Out #1
How much have you learned?
Directions: Explain the following and write your answers in a sheet of paper.
1. What are pastries? How do they differ from bread?
2. Differentiate flaky from mealy dough. How are they made flaky or mealy?
3. Give the steps in making single pie crust and double pie crust.

Skills Work Out #2

Hands On
Directions: Choose one pastry recipe from the sample single or double pie crust given
from the previous activity or from the suggested recipes below. Let someone at home
evaluate your product by answering the standard score sheet. Take pictures or video of
your performance as means of verification. Happy baking!

Name of Recipe: Date:

Evaluator:
STANDARD SCORE SHEET FOR PIES AND PASTRIES

Very Good
Excellent

Good

Poor
Fair
CHARACTERISTICS Score

5 4 3 2 1

External Characteristics
Shape: Uniform in thickness, well-fluted, and
attractive edges
Size: Fills the pan, looks full, and neither bulging
nor shrinking
Color: Light to moderate brown, slightly darker on
edges
Texture: Moderate rough, with small blisters all over
Internal Characteristics
Texture: Slightly rough, delicate crispiness
Tenderness: Easily cut, not soggy or crumbly
Flavor: Well-balanced, not salty or fatty
Comments/Suggestions:

12
 ✓ To prevent crust shrinkages, always prick the pie shell
liberally with tines of fork before baking.
✓ Give the crust at least 20-30 minutes.
✓ Rest at room temperature or in the refrigerator before
baking it.
✓ Salt is omitted when using shortening.

PINEAPPLE PIE
Ingredients
1 recipe pastry for a 9 inch double crust 1 tbsp. lemon juice
¾ cup white sugar 2 tbsp. milk
1 tbsp. cornstarch 1 tbsp. white sugar
1 (20 Oz.) can crushed pineapple with juice
Procedure
1. Preheat oven to 425°F (220°C). *
2. In a medium saucepan, combine sugar, cornstarch, pineapple with juice and lemon
juice. Cook over medium heat, stirring constantly until thickened, then allow to boil for
1 minute.
3. Cool slightly and pour mixture into pastry-lined pie pan**. Cover with top crust and
seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar.
Place in preheated oven and bake for 35 minutes. Serve chilled or at room
temperature.
* You may use a casserole with lid for your improvised oven.
** You may use 2 pieces of aluminum pan as a substitute to a pie pan.

EGG PIE

Ingredients
Crust Filling
1 ½ cups All-purpose flour 3 Eggs 2 ½ cup Water
½ cup Butter or shortening 250 grams Skimmed milk 1 Tbsp All-purpose flour
6-8 Tbsp cold water ¾ cup Sugar ½ tsp Vanilla
Procedure
Crust
1. Cut in fat and flour using pastry blender until ingredients resemble a coarse meal.
2. Gradually add cold water. Start forming the dough into balls. A few drops of water may
be added if dough will not hold together. Do not knead.

13
3. Sprinkle flour lightly on board and rolling pin. Place the dough on the board and shape
into ball with your hands.
4. Roll the dough form the center to edges, releasing pressure near the edge to keep
thickness of the dough even. Roll in all directions to maintain perfect circle. The dough
should be an inch layer than the pie plate.
5. Roll dough over the rolling pin then unroll over the pie plate. This will prevent the dough
from breaking when transferring from the board to the pie plate. Fit snugly on the pan.
Prick liberally with tines of a fork. Set aside.
6. Prepare Filling :
Mix all ingredients thoroughly. Pour in the prepared pie pan. Bake at 350º F for 30 –
45 minutes.

Optional Activity
Here are some instructional videos you may watch online on pie and pastry baking tips
and recipes.
1. Cheese Tarts Recipe | Yummy Ph https://www.youtube.com/watch?v=nHREFpZmMhc
2. Chicken Pastel Pot Pie Recipe | Yummy PH
https://www.youtube.com/watch?v=tO23Y_rCU0U
3. Cream Puffs Recipe | Yummy Ph https://www.youtube.com/watch?v=vBQYVdwg4qo
4. Egg Pie Recipe | Yummy Ph https://www.youtube.com/watch?v=I6lC3qMKk1M
5. Empanada Dough | Yummy Ph https://www.youtube.com/watch?v=U8yq-mE-igk
6. How to Make a Lattice Top Pie Crust | Yummy Ph
https://www.youtube.com/watch?v=UbIL3vUiWVo
7. How to Make a Pie Crust | Yummy Ph https://www.youtube.com/watch?v=sNIkItbEOHw
8. No Oven Buko Pie (without oven buko pie)-Kusina Chef
https://www.youtube.com/watch?v=jiR3V9y0nkc
9. Portuguese Egg Tarts Recipe | Yummy PH
https://www.youtube.com/watch?v=1QqfpDPCPig
10. Tuna Pie Recipe | Yummy Ph https://www.youtube.com/watch?v=3DE1pz8hRAM

14
 Check for Understanding
A. Directions: Following are statements describing the mixing techniques used in
producing pastry products. Choose the correct term from the box and write your
answer in your notebook.

beating creaming cutting in kneading

laminating rolling stirring whisking

1. _____ - fat is repeatedly folded into the dough

2. _____ - to flatten dough out into a sheet in preparation to shaping to various forms
3. _____ - introducing air into the mixture through mechanical agitation as in beating
eggs. An electric mixer is often used to beat the ingredients together.
4. _____ - working with the dough using the heel of hands, accompanied by pressing,
stretching and folding in order to develop its gluten
5. _____ - 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 of whisk
6. _____ - fat and sugar are beaten together
7. _____ - cutting fat into smaller pieces using two knives or pastry blender to distribute
fat in flour until it resembles into coarse meal.
8. _____ - mixing all ingredients together usually with a spoon in a circular motion

References
Book:
Department of Education (2016). Bread and pastry – technical-vocational-livelihood track manual.
Sunshine Interlinks Publishing House, Inc.
Internet Sources:
Canva for Education. (2020). Bread and pastry production. Retrieved from:
https://www.canva.com/education/
Kusina Chef. (2020). No Oven Buko Pie (without oven buko pie). Retrieved from:
https://www.youtube.com/watch?v=jiR3V9y0nkc.
Yummy Ph. (2017). Cheese Tarts Recipe. Retrieved from:
https://www.youtube.com/watch?v=nHREFpZmMhc.
Yummy Ph. (2018). Chicken Pastel Pot Pie Recipe. Retreived from:
https://www.youtube.com/watch?v=tO23Y_rCU0U.
Yummy Ph. (2018). Cream Puffs Recipe. Retrieved from:
https://www.youtube.com/watch?v=vBQYVdwg4qo.

15
Yummy Ph. (2017). Egg Pie Recipe. Retrieved from:
https://www.youtube.com/watch?v=I6lC3qMKk1M.
Yummy Ph. (2018). Empanada Dough. Retrieved from:
https://www.youtube.com/watch?v=U8yq-mE-igk.
Yummy Ph. (2015). How to Make a Lattice Top Pie Crust. Retrieved from:
https://www.youtube.com/watch?v=UbIL3vUiWVo.
Yummy Ph. (2015). How to Make a Pie Crust. Retrieved from:
https://www.youtube.com/watch?v=sNIkItbEOHw.
Yummy Ph. (2019). Portuguese Egg Tarts Recipe. Retrieved from:
https://www.youtube.com/watch?v=1QqfpDPCPig.
Yummy Ph. (2017). Tuna Pie Recipe. Retrieved from:
https://www.youtube.com/watch?v=3DE1pz8hRAM.

Answer Key

Pre-Test
1. D 2. C 3. A
4. A 5. D

Check for Understanding

1. laminating 3. beating 5. whisking 7. cutting in
2. rolling 4. kneading 6. creaming 8. stirring

16
 End of Module
Congratulations! You have reached the end of the lesson. Carefully return the module
on the provided envelope and submit it together with your answer sheets/notebook. I shall
be monitoring on your progress and give you feedback on how well you did. Please wait
for the next module. Have a good weekend!

17