Republic of the Philippines
Department of Education
REGION V
DIVISION OF MASBATE
CATAINGAN NATIONAL HIGH SCHOOL
Cataingan, Masbate
GRADE
11
BREAD AND PASTRY PRODUCTION
QUARTER 2 WEEK 1
NAME OF STUDENTS:
PREPARED BY: JOVELYN F. SESE
Teacher II
What I need to Know?
Preparing and Baking Pies and Pastries
Pastries are one of the most popular dessert and snack foods. Many seasonal fruits go well with a pie
crust. Many of our wide range of desserts can fill in a pastry shell. Buko, banana, mango, pineapple, and egg pies are
among the favorites. Would you like to bake your own pie? Test yourself if you can make a good pie crust. Study carefully
the ingredients and procedure in preparing and baking pastries and pies.
What you are expected to learn?
At the end of this module, you should be able to:
LO1. Prepare pastry products
How to learn this module?
Before exploring this module, remember to do the following tips to achieve successfully the objectives of this
self-learning material.
1. Read and comprehend the lessons.
2. Read and follow instructions carefully.
3. Take note and record points for clarifications.
5. Perform any activities presented in the lesson diligently and honestly
PREPARE and PRODUCE PASTRY
LESSON 4
PRODUCT
Baking Temperatures for Pies and Pastries
Not all ovens are of the same kind and type. Check on the quality of oven to be used to ensure its
capacity to produce quality pastry products. Heat should be evenly distributed throughout the compartment.
Use the table below as your temperature guide in baking pies and pastries.
Types of Product Oven Temperature Baking Time
Pastry
One – crust pie (custard type, unbaked shell) 400°F to 425°F 30 to 40 min
Meringue on cooked filling in prebaked shell 350°F to 425°F 12 to 15 min
Shell only 450°F 10 to 12 min
Two – crust pies with uncooked filling 400°F to 425°F 45 to 55 min
Two – crust pies with cooked filling 425°F to 450°F 30 to 45 min
What’s In?
In the previous lesson, you learned the importance of Preparing and Produce Bakery Products.You also
learned ethical issues upon emerging into proper used the different tools and utensils in pastry making. In this
next lesson, it will focus on Prepare Pastry Products. What is good in this Prepare Pastry Products is that how
to apply the exact Baking Temperatures for Pies and Pastries.
PREPARED BY: JOVELYN F. SESE
Teacher II
What’s New?
Activity 1.4 Do the following
Give the oven temperature for baking the different types of Pastry Products.
TYPES OF PASTRY PRODUCT OVEN TEMPERATURE
1. TWO-CRUST PIES WITH UNCOOKED FILLING
2. MERINGUE ON COOKED FILLING IN PREBAKED SHEEL
3. ONE-CRUST PIE (custard type, unbaked shell)
What is it?
As you wish to pursue baking as a career, you should familiarize yourself with the common
preparation and baking terminologies that come across in the process.
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.
Dissolve to mix a dry substance with liquid until it is liquefied.
Mise en Place a French term that means “put in place”. It includes assembling all the necessary
ingredients, equipment, and tools needed to perform the task.
Pack compactly to fill cup with brown sugar or shortening by pressing it with back of the spoon.
Pastry creams a thick sauce containing eggs and starch.
Pipe out to press the mixture out of the piping bag.
Pre-heat to heat the oven to a desired temperature before putting in the food to bake or roast
typically with a circular base.
What’s More?
Activity 2.1.3 Do the following
Give the ingredient in making a crust and statements describing the procedure.
Egg Pie
Crust Filling (GIVEN)
3 Eggs
250 grams Skimmed milk
¾ cup Sugar
2 ½ cup Water
1 Tbsp All-purpose flour
½ tsp Vanilla
Procedure
PREPARED BY: JOVELYN F. SESE
Teacher II
