Technical - Vocational Livelihood PDF

Senior High School Technical - Vocational Livelihood Home Economics Bread and Pastry Production Quarter 1 – Module 3: Prepare Variety of Pastry Products Technical - Vocational Livelihood Alternative Delivery Mode Quarter 1 - Module 3: Prepare Variety of Pastry Products First Edition, 2020 Republi...

Senior High School Technical - Vocational Livelihood Home Economics Bread and Pastry Production Quarter 1 – Module 3: Prepare Variety of Pastry Products Technical - Vocational Livelihood Alternative Delivery Mode Quarter 1 - Module 3: Prepare Variety of Pastry Products First Edition, 2020 Republic Act 8293 section 176 states that: No copyright shall subsist in any work of the Government of the Republic 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 of office may, among other things. Impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, 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. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio DEVELOPMENT TEAM OF THE MODULE Writer Editor Reviewers : Dian Queene Rose C. Bayot : Jose Garry R. Napoles : Analorgie D. Destacamento Chito R. Villacampa Illustrator and Layout Artist : Maribell J. Fuentes Management Team: Schools Division Superintendent Marilyn S. Andales Assistant Schools Div. Superintendent Chief Education Supervisor, CID : Education Program Supervisor, LRMDS : Education Program Supervisor, TLE/TVL : Leah A. Apao Cartesa M. Perico Ester A. Futalan Mary Ann Flores Mr. Isaiash T. Wagas Jose Garry R. Napoles Department of Education – Regional Office 7 DepEd-Division of Cebu Province Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City Telefax : (032) 255-6405 E-mail Address : [email protected] Senior High School Technical - Vocational Livelihood Home Economics Bread and Pastry Production Quarter 1 – Module 3: Prepare Variety of Pastry Products Key Message For Educators: Learning is a constant process. Amidst inevitable circumstances. Department of Education extends their resources and looks for varied ways to cater your needs and adapt to the new system of Education as a fortress of Learning Continuity Plan. One of the probable solutions is the use of Teacher-made Education Modules in Teaching. You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery Module (ADM) Module on “preparing variety of pastry products according to standard mixing procedures/formulation/recipes and desired product characteristics” as written and found in the K-12 Most Essential Learning Competencies. The creation of this module is a combined effort of competent educators from different levels and various schools of department of Education-Cebu Province. In addition, this module is meticulously planned, organized, checked and verified by knowledgeable educators to assist you in imparting the lessons to the learners while considering the physical, social, and economical restraints in teaching process. The use of Teacher-made Educations Module aims to surpass the challenges of teaching in a new normal education set-up. Through this module, the students are given independent learning activities, which embodies in the Most Essential Learning Competencies based on the K-12 Curriculum Competencies, to work on in accordance with their capability, efficiency, and time. Thus, helping the learners acquire the prerequisite 21 st Century skills needed with emphasis on utmost effort in considering the whole wellbeing of the learners. In addition to the material in the main text, you will also see this box in the body of the module: Notes to the Teacher! This part of the module gives you helpful tips, suggestions or strategies that will make the learning process easy and efficient to the learners. As the main source of learning, it is your top priority to explain clearly on how to use this module to the learners. While using this module, learner’s progress and development should be recorded verbatim to assess their strengths and weaknesses while doing the activities presented independently in the safety of their homes. Moreover, you are anticipated to persuade learners to comply and to finish the modules on or before the scheduled time. ii For the Learners: As a significant stakeholder of learning, Department of Education researched and explored on innovative ways to address your needs with high consideration on social, economic, physical, and emotional aspects of your wellbeing. To continue the learning process, DepEd comes up with an Alternative Delivery mode of teaching using Teacher-Made Educational Modules. You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery Module (ADM) on “preparing variety of pastry products according to standard mixing procedures/formulation/recipes and desired product characteristics” as written and found in the K-12 Most Essential Learning Competencies. This module is especially crafted for you to grasp the opportunity to continue learning even at home. Using guided and independent learning activities, rest assured that you will be able to take pleasure as well as to deeply understand the contents of the lesson presented: recognizing your own capacity and capability in acquiring knowledge. This module has the following parts and corresponding icons. WHAT I NEED TO KNOW The first part of the module will keep you on tract on the Competencies, Objectives and Skills expected for you to be developed and mastered. WHAT I KNOW This part aims to check your prior knowledge on the lesson to take WHAT’S IN This part helps you link the previous lesson to the current one through a short exercise/drill. WHAT’S NEW WHAT IS IT WHAT’S MORE WHAT I HAVE LEARNED The lesson to be partaken is introduced in this part of the module creatively. It may be through as story, a song, a poem, a problem opener, an activity a situation or the like. A brief discussion of the lesson can be read in this part. It guides and helps you unlock the lesson presented A comprehensive activity/ies for independent practice is in this part to solidify your knowledge and skills of the given topic This part of the module is used to process your learning and understand on the given topic. iii WHAT I CAN DO A transfer of newly acquired knowledge and skills to a real-life situation is present in this part of the module ASSESSMENT This activity assesses your level of mastery towards the topic ADDITIONAL ACTIVITIES In this section, enhancement activities will be given for you to further grasp the lessons ANSWER KEYS This contains answers to all activities in the module. At the end of this module you will also find: References Printed in this part is a list of all reliable and valid resources used in crafting and designing this module In using this module, keep note of the fundamental reminders below. 1. The module is government owned. Handle it with care. Unnecessary marks are prohibited. Use a separate sheet of paper in answering all the given exercises. 2. This module is organized according to the level of understanding. Skipping one part of this module may lead you to confusion and misinterpretation. 3. The instructions are carefully laden for you to understand the given lessons. Read each item cautiously. 4. This is a Home-Based class, your reliability and honor in doing the tasks and checking your answers are a must. 5. This module helps you attain and learn lessons at home. Make sure to clearly comprehend the first activity before proceeding to the next one. 6. This module should be returned in good condition to your teacher/facilitator once you completed it. 7. Answers should be written on a separate sheet of paper or notebook. If you wish to talk to your teacher/educator, do not hesitate to keep in touch with him/her for further discussion. Know that even if this is a home-based class, your teachers are only a call away. Good communication between the teacher and the student is our priority to flourish your understanding on the given lessons. iv WHAT I NEED TO KNOW Good day, dear learner! This module is solely prepared for you to access and to acquire lessons befitted in your grade level. The exercises, drills and assessment are carefully made to suit your level of understanding. Indeed, this learning resource is for you to fully comprehend the basic concept and underlying theories in preparing and producing pastry products. Independently, you are going to go through this module following its proper sequence. Although you are going to do it alone, this is a guided lesson and instructions/directions on how to do every activity is plotted for your convenience. Using this learning resource, you are ought to prepare variety of pastry products according to standard mixing procedures/formulation/recipes and desired product characteristics as indicated in the K-12 Most Essential Learning Competencies. At the end of this module, you should be able to: Identify kinds of pastry Differentiate mixing technique to one another Demonstrate mixing techniques used in pastry making WHAT I KNOW Before you start in this module, kindly assess your understanding of the lesson by answering the Pretest. Directions: Read and answer each of the following questions correctly. Choose the best answer and write the letter and words 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 basic ingredient in baking improves aroma, flavor, and nutrition in baked products? a. Baking powder b. flour c. shortening d. sugar 3. What sweet baked-good is usually made of dough? a. Bread b. pastry c. pie d. pizza 4. Which refers to the personal cleanliness practice in baking? a. Combing the hair in the working area b. Keeping fingernails long c. Washing the hands after work d. Wearing an apron during working hours 1 5. What is the first step to have best results in baking? a. Measure ingredients accurately b. Memorize the recipe very well c. Use modern equipment d. Use only imported ingredients 6. What is the proper way to measure flour? a. Level off with the use of the tines of a fork b. Shakes the measuring cup before leveling c. Shovel the flour d. Sift it before measuring 7. 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 8. 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. stirring d. folding 9. What is the outer part of the loaf bread or pastry? a. crust b. filling c. muffins d. topping 10. What is the first step to have better results in baking? a. Keeping oneself clean b. Keeping the food and equipment clean c. Keeping the utensils and work area clean d. All of the above WHAT’S IN You have previously learned the techniques in bakery products and the procedures in baking. Let us check if you still remember the process. Directions: Arrange the following procedures in baking. Use A for the first step, B for second and so on. Write the answer on your answer sheet. ___1. Pre-heat the oven. ___2. Follow the specified baking time and temperature. ___3. Observe correct hand and mixing techniques. ___4. Study and follow the recipe accurately. ___5. Measure ingredients accurately. 2 WHAT’S NEW In your previous lesson, you have learned the techniques in bakery products and the procedures in baking. Below are different pastry terminologies. Study carefully. Directions: Unscramble these words that every baker needs. Write each word in your answer sheet after you unscramble it. 1. RATT ______________________ 2. SANTROISC ______________________ 3. FUPF ______________________ 4. TRAYPS ______________________ 5. NISHAD ______________________ 6. IEP ______________________ 7. TIEABNG ______________________ 8. NGILROL ______________________ 9. KWHISING ______________________ 10. STRINGRI ______________________ WHAT IS IT Pastry is a delicate baked 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 adequately coated with fat and less likely to develop gluten. Barney’s Bakery & Café Copyright 2013. 3  Crimp – to pinch together the edge of a pie crust 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  Mise en Place – French term that means “put in place”  Pre-heat – to heat oven to a desired temperature  Prick – mark or shallow hole made by a pointed instrument. 2 Types of Pie Crust:   Single pie crust – a pie lined with single crust topped with fillings. Double pie crust – a pie lined with crust topped with fillings and covered with another crust. Basic Recipes for Pie Crust Ingredients: All-purpose flour Salt Shortening Water (cold) Single Pie Crust 1C 1/2 tsp 1/3 C 2 to 3 tsp Double Pie Crust 2C 1 tsp 2/3 C 4 to 5 tsp Kinds of Pastry It its core, pastry is essentially a dough made from fat, flour and water or egg. It’s strange to think that from these few ingredients comes some of the world’s most beloved and indulgent foods – pies, croissants, Danishes, eclairs, tarts. Have a go at these 6 decadent recipes that will fuel your love for pastry even more! 1. Cream puffs – a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate. 2. Puff pastry – a light, flaky. Rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleon Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of the lesson. Department of EducationCebu Province does not claim or own the presented pictures. Links for the sources are found in the reference part of the module 4 3. Danish pastry – a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese. 4. French pasty – a rich pastry, filled with custard or fruit. 5. Croissant – a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. 6. Pie and tart – pastries that consists of two components: the first, relatively thin pastry(pie) dough, when baked forms a crust (also called pastry shells) that holds the second, the filling. Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of the lesson. Department of EducationCebu Province does not claim or own the presented pictures. Links for the sources are found in the reference part of the module 5 Pastry Ingredients  All-purpose flour – type of flour used in baking pastries. The gluten content of this flour provides framework or substance of baked pastries.  Lard and vegetable shortening – fats frequently used to make pastry. Butter and margarine produce less tender crust.  Water – an important ingredient in pastry because it provides the moisture needed to develop gluten.  Salt – contributes to the flavor of pastry and has no influence on flakiness or tenderness. Mixing Techniques Applied for Pies and Pastries: Stirring – mixing all ingredients together usually with a spoon in a circular motion. Beating – introducing air into the mixture through mechanical agitation as in beating eggs. An electric mixer is often used to beat the ingredients together. Whisking – also known as the whipping method and is usually used for meringue, and for chiffon products. Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of the lesson. Department of EducationCebu Province does not claim or own the presented pictures. Links for the sources are found in the reference part of the module 6 Rolling – to flatten dough out into a sheet in preparation to shaping to various forms. Laminating – fat is repeatedly folded into the dough. Creaming – fat ang sugar is beaten together until light airy texture. Kneading – working with the dough using the heal of hands, accompanied by pressing, stretching, and folding in order to develop gluten. 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. Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of the lesson. Department of EducationCebu Province does not claim or own the presented pictures. Links for the sources are found in the reference part of the module 7 WHAT’S MORE Directions: Fill in the crossword puzzle with the answers of the questions below. Match the number of the sentences to the boxes placed across or down the grid. Write your answers on your answer sheet. WHAT I HAVE LEARNED Directions: Answer the following questions. Write your answers on a separate sheet of paper. 1. If you were to prepare any kind of pastry, what are you going to prepare? What mixing technique will you use? 2. What is the difference between tart and pie? 3. What are the types of crust? Give example in each type. 8 WHAT I CAN DO After discussing the different mixing techniques, can you now identify each technique? Let us see how much you have learned. Test I. Directions: Identify the mixing techniques contained in the given recipes. Write your answer on a separate sheet of paper Egg Pie Crust    1½ ½ 6-8 cups all-purpose flour cup shortening tbsp cold water 3 250 ¾ 2½ 1 ½ eggs grams skimmed milk cup sugar cup water tbsp all-purpose flour tsp vanilla Filling       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 hold together. Do not knead. 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 from the center to edges, releasing pressure near the edge to keep thickness of the dough even. 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. Filling Mix all ingredients thoroughly. Pour in the prepared pie pan. Bake at 350⁰ F for 30-45 minutes. 9 Custard Tart Crust      1 ¼ 1 2-4 1 Cup all-purpose flour Cup butter Tbsp sugar Tbsp cold water Tbsp all-purpose cream ½ ¼ 2 ¼ 1 Cup evaporated milk Cup all-purpose cream Pcs egg yolk Cup sugar Drop vanilla Filling      Procedure Crust 1. 2. 3. 4. Cut-in flour, shortening and sugar until it forms a corn meal. Gradually add cold water and all-purpose cream. Form into dough. Flatten and arrange to individual tart molder. Set aside. Filling 1. 2. 3. 4. 5. Combine all ingredients for filling. Cook over low fire or in a double boiler until thick. Pour in a prepared tart molder line with crust. Bake at preheated oven for 20-25 minutes. Allow to cool and pack in colored cellophane. Test II. Directions: Below are statements describing the different mixing techniques used in producing pastry products. Choose the correct word/term from the box and write your answer on a separate sheet of paper. Creaming Beating Folding Cutting-in Whipping Whisking Rolling Laminating __________1. Ingredients are moved vigorously in a back and forth, up and down, and around motion. __________2. Fat is repeatedly folded into the dough. __________3. Mixing of fat in dry ingredients by bench scraper or a pastry blender with food 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 and usually used for meringue and for chiffon products. 10 ASSESSMENT Directions: Demonstrate how the different techniques in pastry making are done. Refer to performance checklist below to rate your performance. (Note: Send pictures/ videos in messenger or a letter from parent or guardian that you are demonstrating.) 1. 2. 3. 4. 5. Beating Creaming Rolling Kneading Cutting-in Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given tasks. 4 3 2 1 PERFORMANCE LEVELS - Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations - Proficient. Can perform this skill satisfactorily without assistance or supervision - Approaching to proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision - Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision PERFORMANCE CHECKLIST - Air is introduced into the mixture through mechanical agitation as in beating eggs. Creaming - Fat and sugar were beaten together until light airy texture. Rolling - Dough was flattened out into a sheet in preparation to shaping to various forms. Kneading - Dough was manipulated using the heel of hands, accompanied by pressuring, stretching, and folding in to develop its gluten. Cutting-in - Fat were cut into smaller pieces using two knives or pastry blender and distributed to flour until it resembles into coarse meal. Beating 11 1 2 3 4 ADDITIONAL ACTIVITY Directions: In you answer sheet, circle the 15 words listed below. Words appear straight, across, backward, up, and down, down, and up, and diagonally. CROISSANT TART PIE PASTRIES WHIPPING KNEADING WATER PASTRY SHELLS PUFF CREAM PUFF SHORTENING CREAMING FRENCH PASTRY LAMINATING CRUST 12 ANSWER KEYS 13 REFERENCES Printed Materials ASEAN 2012 Trainee Manual Basbas, Leonora D. 1994. Culinary Arts II Kong, Anecita S. et.al, 2016. Bread & Pastry Production Manual Rojo, Luz Villanueva et.al, 1998. Home Economics III Electronic Sources http://gracessweetlife.com/2012/10/cherry-danish-pastries-dolci-di-pasta-sfoglia-danesealla-ciliegia http://.cookingclassy.com/2014/01/cannoli-cream-puffs http://craftybaking.com/howto/mixing-method-folding http://www.kingarthurflour.com/blog/2013/02/19/danish-pastry-beauty-or-the beast/ http://www.puffpastry.com/recipe/60320/puff-pastry-wrapprd-brie http://www.pinterest.com/pin/227009637437453740/ http://shsph.blogspot.com/2016/12/bread-and-pastry-production-bpp-nc-ii.html https://www.google.com/search?q=whisking&sxsrf=ALeKk02Z7MEsY7PMTzTSqp9k2mHkYIrZ7A: 1592908231249&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjA3aHK3ZfqAhVZeXAKHcEPDtwQ _AUoAXoECBYQAw&biw=1366&bih=625#imgrc=L18Sfwz0SlZ6gM&imgdii=f1UdOUMgyMzogM https://www.slideshare.net/milhynne/lesson-4-mixing-techniques https://www.google.com/search?q=kneading&rlz=1C1CHBD_enPH904PH904&sxsrf=ALeKk00oU EHW7r9tEu7kI19l04kAU0PpIw:1592908342838&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj Dwrz_3ZfqAhUZfd4KHQUpAkwQ_AUoAXoECBIQAw&biw=1366&bih=625#imgrc=W_ikRIokbs8aV M 14 For inquiries or feedback, please write or call: Department of Education : Division of Cebu Province Office Address: IPHO Bldg.,Sudlon,Lahug,Cebu City Telefax: (032) 255-6405 Email Address: [email protected]