11 Department of Education

National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY

TVL - Home Economics

Bread and Pastry Production
Second Quarter-Module 1
Prepare Pastry Products/
Basic Ingredients, Ratio and Portion Control

Writer: Rainelda DG. Jocson

Cover Illustrator: Christopher E. Mercado

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DISCIPLINE • GOOD TASTE • EXCELLENCE
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 This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Bread and Pastry
tasks. The scope of this module permits it to use in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. However, the order in which you read them can be changed to
correspond with the textbook you are now using.

The second quarter is divided into three lessons, namely:

Quarter 2 – L.O.1 Prepare and Produce Pastry Products
L.O.2 Decorate and Present Pastry Products
L.O.3 Store Pastry Products

The module is divided into 6 lessons, namely:

Lesson 1 – Basic Ingredients, Ratio, and its Portion control
Lesson 2 – Types, Kinds, and Classification of Pastry Products
Lesson 3 – Mixing Procedures and Baking Techniques in Pastry
Lesson 4 – Temperature ranges in baking pastry
Lesson 5 – Decorate and Present Pastry products
Lesson 6 – Store and Packaging Pastry products

After going through this module, you are expected to:

● identify the culinary terms in pastry making;
● discuss the basic ingredients used in pastry making;
● explain the ratio of ingredients required to produce a balanced formula; and
● demonstrate the correct portion in pastry for profitability.

Learning Outcomes: At the end of the lesson the students are expected to
do the following:
L.O.1. Prepare Pastry products:
1.1 Basic Ingredients, Ratio, and its Portion control

As you wish to pursue baking as a career, you should familiarize yourself with
the preparation and baking terminologies that come across in the process.

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Identify the following that is being asked. Choose the right answer on the box
below. (10 points)

_______________1. It refers to the manipulation of dough until the correct

consistency.

_______________2. It is to press the mixture out of the piping bag.

_______________3. It is to pinch together the edge of a pie crust with the fingers or
fork tines.

_______________4. It is to flatten the dough out into a sheet in preparation for

shaping into various forms.
_______________5. It is the outer part of the pastry or pie.

_______________6. It is to mix a dry substance with liquid until liquefied.

_______________7. Its function is to distribute the fat particles into the dry
ingredients and form into small particles or granules.

_______________8. It is to heat the oven to the desired temperature before baking.

_______________9. It is done by filling the cup with brown sugar or shortening and
pressing it with the back of the spoon or with your palm.

_______________10. It is the folding of fat repeatedly into the dough.

Beating Crust Crimp

Cutting –In Dissolve Kneading
Laminating Pack Compactly Pipe Out
Pre-Heat Rolling

Culinary Terms:

Beating: introduces air into the mixture through mechanical agitation as in

beating eggs. Aeration of fat, sugar, eggs, and other materials beating together,
done by hand or by machine.

Centigrade: divided into 100 degrees, as the centigrade thermometer (first

constructed by Celsius, 1701-44), in which the freezing point is zero and boiling point
is one hundred.

Creaming: term used in baking for beating sugar and softened shortening such as
butter or margarine together to form a lighter color mixture that is aerated.

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Crimp: pinches together the edge of a pie crust with fingers, or tines of a fork.

Crust: the outer part of loaf bread, pastry, and pie.

Cutting-in/Cut-in: the function of distributing the fat particles into dry ingredients,
typically flour.

Egg Wash: consist of beaten egg sometimes mixed with liquid, usually milk or water
which is brushed onto bread or pastry.

Folding: is a technique that gently combines a light airy ingredient such as beaten
egg whites and cake mix or batter mixture. It is the lighter mixture poured on top of
the heavier mixture.

Grease: brushing the cake tins, or smearing fat over baking sheets.

Kneading: is the manipulation of dough until the correct consistency is achieved.

Pastry creams: is a thick sauce containing eggs and starch.

Pipe out: is by pressing the mixture out of the piping bag.

Recipe: is an exact formula. It includes weights of the materials used for bread or
confectionery. All other details such as temperature, time, yield, etc., are also
recorded.

Whip: to beat rapidly and continuously to aid incorporation of air as in whipping egg
whites to make meringue and cream.

Lesson
Basic Ingredients, Its Ratio
1 and Portion Control

The term pastry comes from the word “paste” meaning “to stick”. A pastry
dough contains a high proportion of fat that contributes to its flaky or crumbly
texture. It consists of crust and filling that may be savory and sweetened. Its mixture
is composed of flour, fat, liquid, and salt.

The world of pastry is enormous as many types of pastries were known. Keep
in mind that preparing different varieties of pastries will require a different set of
ingredients. But learning the basics ingredients and fundamentals in baking will
lead to success in pastry making.

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 In baking pastries, one must know the different ingredients in making the
dough. Furthermore, we must understand the proper ratio of ingredients that affects
the consistency, taste, and quality of pastry products. Portion control is also
necessary to get the right number of servings from a recipe. It would also allow you
to provide the correct serving size.

Notes to the Teacher

In this lesson, the learners are expected to define the basic
ingredients in pastry making, explain the importance of ratios to
produce a balanced formula, and show the correct way of
portioning the product. As a teacher, guide the student to
understand the significance of the lesson to their success.

Online: Go to the link below. On the site, search the four ingredients in making
pastry dough. Explain its uses. (20 points)
Link: www.gimmesomeoven.com>how-to-make-a-pie-crust

Offline: Cut out pictures of the four basic ingredients used in pastry. Paste it in the
box below and explain its uses. (20 points)

1. All-Purpose Flour

2. Lard or Vegetable Oil

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 3. Water

4. Salt

How well did you perform?

Your performance will be rated using the rubrics below.

Rubrics for Scoring:

4 cannot be able to define the ingredients but with a picture attached
6 can be able to define the ingredients without a picture attached
8 can be able to define the uses of ingredients in minimal sentences with a picture
attached
10 can be able to define the use of ingredients completely and correct with a picture
attached

Scale Description Points

10 Excellent 93 - 100
8 Good 86 - 92
6 Fair 79 - 85
4 Poor 78 - below

The pastry is a delicate baked product that consists of crust and filling. It is an
assortment of rich flour mixtures consisting of a high proportion of fat to the flour
with a relatively small amount of liquid and enriched with different kinds of fillings.

Ingredients in Pastry Making:

1. All-Purpose Flour

● the gluten content of this flour provides a structure or substance for baked
pastries

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2. Lard or Vegetable Shortening

● these are the fats frequently used in making pastries

● better to use than liquid oil
● if the oil is used, reduce its amount
● butter and margarine may also be used in pastry making but it produces a
less tender crust
3. Water or Liquid Milk

● it is an important ingredient in pastry because it provides the moisture needed

to develop gluten
● it should be cold when added to flour
● milk improves the flavor and color of the crust
4. Salt

● it improves and contributes to the flavor of baked products

● if salted butter or margarine is used, salt is omitted

In baking, precision is a must. Accuracy in measuring ingredients is one of the

keys to produce a quality product. Things may not have gone so well if your
measurement is incorrect. In attaining accuracy, one of the things we may consider
is the use of ratio.

Ratio is a proportion of ingredients with the other ingredients. It is defined by

parts that are comparative to each other in quantity. Using ratio, scaling of
ingredients to their correct quantity will be easier.

Ratio of Ingredient for One Pie Crust:

¼ teaspoon salt
1 cup all-purpose flour
1/8 cup lard/butter or margarine

6 tablespoon cold water

Portion Control means getting the right number of servings from the recipe and
serving the right amount. It requires following the standardized recipes exactly.
Importance of Portion Control:

1. It provides the correct serving size.

2. It helps control costs.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving the consistent yield and portion size.

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Methods of Portion Control:
1. Cutting
It is a method of dividing food into uniform pieces.
Example: Egg Pie, Buko Pie
2. Weighing
It is a method that creates a portion based on weight, making use of a
food scale, or weighing scale.
Example: 50 grams of cream puff
3. Measuring
It is a method of portioning food. It involves the use of scoops and
measuring tools like measuring cups and measuring spoons.
Example: 2 tablespoons custard

4. Counting
It is done by counting one by one to determine the total number of servings
produced.
Example: 25 pieces of empanada

Identify the following terminologies being described. Write the correct answer. (10
points)

____________________ 1. The gluten content of this flour provides a structure or

substance for baked pastries.

____________________ 2. It provides the moisture needed to develop gluten.

____________________ 3. It improves and contributes to the flavor in the crust.

____________________ 4. It means getting the right number of servings from the
recipe and serving the right amount.

____________________ 5. It is a method of portion control used to determine the total

number of serving produced.

____________________ 6. It is a method of portion control that creates portions based

on weight.
____________________ 7. It is a method of portion control that involves the use of
scoops and measuring tools.

____________________ 8. It is a method of portion control that divides food into

uniform pieces.

____________________ 9. It is a dough containing a high proportion of fat, sometimes

sweet and fancy.
____________________ 10. It is the type of fat used in making dough for pastries.

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Draw or illustrate the different methods of portion control. Cite some examples. (20
points)
1. Cutting

2. Weighing

3. Counting

4. Measuring

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Perform the actual portion control. Provide a documentation while cutting, weighing,
counting, and measuring finished products. (25 points)

Answer the following statements:

Give your own observation regarding your performance in portion control.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Explain the importance of portion control.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

How well did you perform?

Your performance will be rated using the rubrics below.

Rubrics for Scoring:

4 Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3 Can perform this skill satisfactorily without assistance or supervision.
2 Can perform this skill satisfactorily but requires some assistance and or
supervision.
1 Can perform this skill satisfactorily but requires considerable assistance and or
supervision.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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I. Match Column A with Column B. Write the letter of the correct answer.

A B
_____1. All-purpose flour A. determining the numbers of product produced
_____2. Salt B. it should cold before adding to the flour
_____3. Water C. dividing food into uniform sizes
_____4. Counting D. improves the flavor in dough
_____5. Cutting E. provides structure in dough

II. Read and analyze the questions below. Choose the best answer.

1. Which of the following terms describes the manipulation of dough to achieve the
correct consistency?
A. beating B. laminating C. kneading D. rolling

2. Which of the following terms defines as flattening the dough to produce various
shapes?
A. beating B. laminating C. kneading D. rolling

3. What do you call the outer part of a pastry or pie?

A. crimp B. crust C. dough D. filling

4. What do you call the process of pinching together the edge of a pie crust with the
use of fingers or fork tines?
A. crimp B. crust C. prick D. pressed

5. Which of the following terms refers to heating the oven to the desired
temperature before putting the mixture?
A. pack compactly B. pipe-out C. pre-heat D. reheat

Answer the following questions in two to three sentences.

1. Why is shortening preferred over oil in pastry making?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

2. Why do you use cold water in making a pie crust?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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How did you perform?
Your performance will be rated using the rubrics below.

Rubrics for Scoring:

1 Able to explain comprehensively the significant question.

2 Able to explain appropriately with the question.
3 Able to explain, but the ideas are incomplete.
4 Can’t explain the answers appropriately.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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What I Know What's More Assessment
Kneading Answer: Matching Type
Pipe-out
Crimp 1. All-purpose
flour
e
Rolling
Crust d
2. Water or liquid
Dissolve b
3. Salt
Cut-in
a
Pre- heat 4. Portion control
Pack c
5. Counting
compactly
Laminating 6. Weighing
Sifting c
7. Measuring
Creaming
d
Beating 8. Cutting
Stirring e
9. Pastry
Cutting a
10. Lard or butter
b
Books
JataynaT.M (2010). Exploratory Book in Bread and Pastry Module T.L.E.

Kong A.S, Arcos C. M. and Management team of BPP manual, TVL Manual

Saved pictures -Laptop

Basbas, Leonora D.(Volume I) Bread and Pastry Production

Webster’s Dictionary and Thesaurus by ATLAS (2005)

Internet:

www.gimmesomeoven.com>how- to- make- a -pie -crust.

https://www.theculinarypro.com/culinary-ratios

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 Development Team of the Module

Writer: Rainelda DG. Jocson (SHS TI, MHS)

Editors:
Content Evaluator: Rosalina S. Cruz (MT I, PHS)
Sheilah G. Milla (HT III, FHS)
Star Angel O. Siason (SHS TIII, FHS)
Language Evaluator: Nerissa S. Estrella (ASP II, MNHS)
Internal Reviewer: Joseph T. Santos (EPS- EPP/TLE)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor -EPP/TLE

Ivy Coney A. Gamatero

Education Program Supervisor – LRMS

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

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