11-BPP-Q1-W4-M4-Final.pdf

Senior High School 2.0 Technical-Vocational Livelihood 1S T GE NE R AT I ON MO DU LE S -V ER SI ON Home Economics Bread and Pastry Production Quarter 1 – Module 4: Bake Pastry Products __________________________________________________________________________________________________...

Senior High School 2.0 Technical-Vocational Livelihood 1S T GE NE R AT I ON MO DU LE S -V ER SI ON Home Economics Bread and Pastry Production Quarter 1 – Module 4: Bake Pastry Products _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV Technical Vocational Livelihood – Grade 11 Alternative Delivery Mode Quarter 1- Module 4: Bake Pastry Products First Edition, 2020 2.0 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. ER SI ON 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. LE S -V Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio DU DEVELOPMENT TEAM OF THE MODULE : Lemuel D. Patiño : 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 : Leah A. Apao Cartesa M. Perico Ester A. Futalan Chief Education Supervisor, CID : Mary Ann Flores Education Program Supervisor, LRMDS : Isaiash T. Wagas Education Program Supervisor, TLE/TVL : Jose Garry R. Napoles GE NE R AT I ON MO Writer Editor Reviewers 1S T Department of Education – Regional Office 7 DepED-Division of Cebu Province Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City Telefax : (032) 2556405 E-mail Address : [email protected]; [email protected] Website : www.depedcebuprovince.com _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV Senior High School SI ON 2.0 Technical-Vocational Livelihood 1S T GE NE R AT I ON MO DU LE S -V ER Home Economics Bread and Pastry Production Quarter 1 – Module 4: Bake Pastry Products 1 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV KEY MESSAGE For Educators: 2.0 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. SI ON You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery Module (ADM) Module on “bake pastry products according to techniques and appropriate conditions enterprise requirement and standards” as written and found in the K-12 Most Essential Learning Competencies. LE S -V ER 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. MO DU 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 from the K-12 Curriculum Competencies, to work on in accordance to their capability, efficiency, and time. Thus, helping the learners acquire the prerequisite 21st Century skills needed with emphasis on utmost effort in considering the whole wellbeing of the learners. GE NE R AT I ON In addition to the material in the main text, you will also see this box in the body of the module: 1S T 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. _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV 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. SI ON 2.0 You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery Module (ADM) Module on “: Alternative Delivery Module (ADM) Module on “bake pastry products according to techniques and appropriate conditions enterprise requirement and standards” as written and found in the K-12 Most Essential Learning Competencies. ER 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 -V the lesson presented: recognizing your own capacity and capability in acquiring knowledge. AT I ON WHAT I KNOW GE NE R WHAT’S IN 1S T WHAT’S NEW WHAT IS IT WHAT’S MORE DU 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. MO WHAT I NEED TO KNOW LE S This module has the following parts and corresponding icons. This part aims to check your prior knowledge on the lesson to take This part helps you link the previous lesson to the current one through a short exercise/drill. 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 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV WHAT I HAVE LEARNED This part of the module is used to process your learning and understand on the given topic. 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 -V ER SI ON 2.0 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 This contains answers to all activities in the module. LE S ANSWER KEYS DU At the end of this module you will also find: Printed in this part is a list of all reliable and valid resources used in crafting and designing this module MO References In using this module, keep note of the fundamental reminders below. 1S T GE NE R AT I ON 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. _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV WHAT I NEED TO KNOW Good day, dear youngster! SI ON 2.0 Today you will continue to explore in pastry making. This module is specially created to enhance your skills to be a successful pastry chef. It aims to focus on the competency which is to bake pastry products according to technique and appropriate conditions and enterprise requirement and standards. This will surely help you in achieving the skills required in the industry in terms of baking pastry products. ER Moreover, it is a life skill that is timely and relevant in this time of pandemic. You may absolutely use this skill for survival in consuming the baked pastry product and even selling it. -V There are different activities carefully made to suit your level of understanding. Please follow the instructions religiously for you to be guided as you go through this module. DU LE S Amidst the pandemic, your education is our priority! Let us embrace positively the new normal education! Stay at home and keep safe! MO You may now begin!..ready!.....get set!.....go!..... ON At the end of this module, you should be able to: 1S T GE NE R AT I Discuss the process preparing pastry products. Perform standard procedures in baking pastry product. Follow the work safety procedures in baking pastry product. 1 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV WHAT I KNOW Test A. MULTIPLE CHOICE. Directions: Read and answer each of the following questions correctly. Write the letter and word/s of the BEST answer on your answer sheet. a. sugar b. shortening c. water d. crust SI ON a. filling b. fluting c. blind crust 3. The basic ingredient in making a pastry is. 2.0 1. It is a dough of flour, water and shortening that may be savory or sweetened a. cake b. pastry c. bread d. cookie 2. It is a decorative edge given to pastries. d. flour ER 4. This kind of pastry is made by putting a thin layer of dough in a pie pan a. One- crust pie b. Two-crust pie c. Tart d. Turn – over MO DU LE S -V 5. The doughs and fillings of this pastry are baked together at the same time. a. One- crust pie b. Two-crust pie c. Tart d. Turn – over 6. What do you call the protein formed when you mix flour and liquid? a. gluten b. lutein c. biotin d. optein 7. What is the goal when making a pastry dough? a. to reduce the formation of gluten to an absolute minimum. b. to reduce the formation of gluten to an absolute maximum. c. to add the formation of gluten to an absolute minimum. d. to maintain the formation of gluten to an absolute minimum. NE R AT I ON 8. How to handle a dough? a. Stretch the pastry into the pie plate. b. Use the rolling pin vigorously. c. Always handle gently as little as possible. d. Overmix the dough when adding liquid. 9. How to measure fat? T GE a. Press softly into spoons or cups then level off. b. Press slightly into spoons or cups then level off. c. Put it directly into spoon or cups then level off. 1S d. Press firmly into spoon or cups then level off. 10. This is baking a pie without a filling a. blind crust b. fluting c. crust d. no fill Test B. SUPPLY THE MISSING WORD. Directions: Supply the missing word of each statement. Write the answers on your answer sheet. 1. Sift the flour with ______ in making a crust. 2. In making a crust ____ out the dough to a thin layer so that it can be shaped. 2 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV 3. Cooking is a lot of fun if you keep________ and work area tidy. 4. Combine _____ and salt in large bowl. 5. Add _______ into the mixture until it makes short pieces or strands of glute WHAT’S IN WHAT’S NEW 1S T GE NE R AT I ON MO DU LE S -V ER SI ON 2.0 CROSS WORD PUZZLE. Directions: Complete the crossword by filling in a word that fits its clue. Write your answers on your answer sheet. MODIFIED TRUE OR FALSE. Directions: Read each statement carefully and identify whether if it is True or False. Write PASTRY if it is true and PRODUCT for false. If the statement is false, turn it into a correct statement. Write your answer on your answer sheet. _________ 1. Pastries are foods that have flour batter base and contain a substantial percentage of a sweetening ingredient. CORRECT STATEMENT: _______________________________________________ 3 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV _________ 2. A variety of baked pies and fried batters are made by combining different crusts, fillings, and toppings. CORRECT STATEMENT: _______________________________________________ _________ 3. Too much fat in the dough mixture makes the pastry crumbly. CORRECT STATEMENT: _______________________________________________ _________ 4. Too little fat in the dough mixture makes the pastry tough. CORRECT STATEMENT: _______________________________________________ 2.0 _________ 5. You can do a combination of shortening and butter in the dough mixture in baking pastry product. CORRECT STATEMENT: _______________________________________________ SI ON _________ 6. Tender, Flaky, light, and evenly browned, soggy bottom crust, and pleasing flavor are the characteristics of high- quality pastries. CORRECT STATEMENT: _______________________________________________ ER _________ 7. In principles in Pastry Making, all-purpose flour is used. A vegetable oil can be used as shortening, but a soft, solid fat like lard will make the pastry flakier. LE S -V CORRECT STATEMENT: _______________________________________________ MO DU WHAT IS IT 1S T GE NE R AT I ON According to the resources that can be found in the references part of this module, pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savory or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. (Wikipedia. Org, June 22, 2020). Pastry is differentiated from bread by having a higher fat content, 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. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers. (Wikipedia. Org, June 22, 2020). Method or Process in Making Pastry Product When making pastry dough the goal is to reduce the formation of gluten to an absolute minimum. As a result, pastry chefs have taken many precautions. First, pastry chefs prefer solid fats, such as butter and lard instead of oils. This is because these fats coat flour better and prevent gluten formation better then oil. Second, the temperature of everything is critical. Pastries are often made in a separate part of the kitchen, which is kept colder than the rest of 4 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV the kitchen. Additionally, all the ingredients and utensils used are chilled beforehand, as well as after each step of the pastry making process. It is common to mix on a chilled marble stone, or wooden board. Some chefs even put their hands in ice when mixing pastry dough. The mixing process is kept to a minimum to prevent the formation of gluten, and not let the dough heat up too much. Lastly, pastries are typically made with pastry flour, which is a low gluten flour made specifically for pastries. It has 8-10% gluten, which is lower than all-purpose flour, but higher than cake flour. This flour is typically not bleached either. (baker pedia). 2.0 PASTRY TERMINOLOGY Blind Crust: SI ON Baking a pie without a filling LE S -V ER You must prick the bottom of the pie crust with a fork to prevent blistering during baking or use dry beans or pastry breads to weigh down the pastry DU Fluting: NE R AT I ON MO It is a decorative edge given to pastries MAIN INGREDIENTS IN BAKING PASTRTY 1S T GE All Purpose Flour Gives structure Too much: Tough pastry Too Little: Gluten will not develop 5 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV Salt flavor 2.0 Fat -V ER SI ON Makes pastry tender Prevents gluten from overdeveloping Too much: tough pastry Too little: crumbly LE S PROPER FATS FOR PASTRY Flaky crust with little flavor MO Butter DU Shortening Contributes a delicious flavor ON Does not produce as flaky of crust Low melting point makes it difficult to work with AT I Note: You can do a combination of the two NE R Lard Flakiest crust, however, flavor is not suitable for fruit pies Oil GE Crust becomes extremely fragile, without flakiness CHARACTERISTICS OF HIGH-QUALITY PASTRIES 1S T Should be: Tender Flaky: Layers of gluten will separate layers of fat and expanded by steam Light and evenly browned Pleasing flavor 6 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV HANDLING THE DOUGH Too much handling: Tough pastry cause gluten to overdevelop Always handle gently and as little as possible DO NOT: Overmix the dough when adding liquid Use the rolling pin vigorously SI ON Reminder: GLUTEN is the protein formed when you mix flour and liquid 2.0 Stretch the pastry into the pie plate (lamoehr.weebly.com) TYPES OF PASTRIES Pies -V ER Fruit Pies – Cherry, apple Custard Pies – pumpkin and egg custard Cream Pies – contain eggs and milk; banana cream; chocolate cream S Meringue Pies – cream pie with a meringue topping. Chiffon pies – contain egg whites, lemon chiffon pie. (slideplayer.com). ON MO DU LE One – crust pie. This is made putting a feel layer of dough in a pie pan. The thin layer is first bake and then the cooked feeling is added to the pie shell. The feeling can be topped with meringue or whipped cream, if desired. For custard and pumpkin pies, the uncooked feeling and the dough are big at the same time. Instead of lining up I and with dough. A layer of unbaked dough made be placed over cook over uncooked fruit, vegetables, or a meat. 1S T GE NE R AT I Two - crust pie. The same procedure is done as in making a one crust pie except that the feeling is covered with a thin layer of dough. The dos and feelings are big together at the same time apple, blueberry, and mango peach pies are examples of two – crust pie. Turnovers. Two - crust is just large enough for individual servings are cold turnovers. And these may be made by placing an uncooked feeling on the half part of a thin layer of dough and the other half is folded over it. The edges are pinched together to seal the turnover and then baked Tarts. In making a target the same procedure is followed in making a two-crust pie except that each tart is made individually. The top crust may be caught into a fancy design or shape 7 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV PRACTICAL TIPS IN BAKING When working on a recipe, the following are some practical tips to remember: GE NE R AT I ON MO DU LE S -V ER SI ON 2.0 1. Read the procedure carefully. Check whether you have all the equipment and ingredients ready period of possible substitute for missing ingredients. 2. Look up the meaning of terms which you cannot understand. 3. Assemble all ingredients in utensils needed and arrange them so that they are within easy reach. 4. Do us much pre preparation activities as possible before mixing like measuring and sifting ingredients. This is to prevent possible errors and delays. 5. Use standard cups or spoons for all measurements. 6. Level off ingredients such as flour, sugar, and sold with the edge of a knife or a spatula. 7. Sift flour and other dry ingredients different measuring them. 8. Do not that Cup of sifted flour. It was back the ingredients back again. Shifting is done to incorporate air to make big product lighter and fluffier. 9. To get accurate measure of Brown sugar put sugar firmly into measuring Cup then level off with a straight edge of a knife or spatula. 10.Run a rolling pin over lumps of sugar and save them before measuring. 11.Do not dip cups and spoons into liquid ingredients like molasses, syrup, or honey. Pour liquid ingredients into the measuring equipment to prevent these from adhering to the sides and tripping on the workplace. 12.To measure fats come up press firmly into spoons or cups then level off. 13. When measuring liquids, use graduated measuring cups or glass. Put cups or glass on the levels are face and read eye level to get accurate measure. 14. Make it a habit to train come out and measure and safe to ingredients to facilitate cleaning. 15. Keep a clean glass at hand. Cooking is a lot of fun if you keep yourself in a work area tidy. 16. Keep all equipment ideas you work period wipe off grease from can openers, wash pots and pans after every use and clear working area of empty boxes and cans. 17. Wipe your range each time you see use it. Follow directions carefully and taking care of your range. 1S T Aspirant baker, always put in mind that, the simplest way to maintain cleanliness is to prevent the formation of dirt in the surroundings. Flower commando, or any other material just peels on the floor becomes dirt. You should work carefully to avoid spillage and clutter. Pick up trash and sweep dust from immediate areas subject to foot traffic. (DECS IV Culinary Arts II Experimental Edition, 1994). HOW TO MAKE A SINGLE – CRUST PIE . Combine flour and salt in large bowl. Cut in shortening using pastry blender or 2 knives until mixture forms pea-sized pieces. 8 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV . Sprinkle with water, 1 tablespoon at a time. Toss with fork until mixture holds together. Press together to form a ball. Toss with a fork until the mixture holds together. Press dough between hands to form 5- to 6-inch disk. Lightly flour surface and rolling pin. Roll dough in short strokes, starting in middle of disk and rolling out toward edge. Rotate dough 1/4 turn to right. Sprinkle more flour under dough and on rolling pin as necessary to prevent sticking. Continue to roll and rotate dough 2 to 3 more times. . Roll dough into circle 1/8-inch thick and at least 1 inch larger than inverted pie plate. -V ER SI ON 2.0 . . LE S Place rolling pin on 1 side of dough. Gently roll dough over rolling pin once. MO Carefully lift rolling pin and dough. Unroll dough over pie plate. Ease dough into pie plate with fingertips. Do not stretch dough. To flute pie into a special, sunburst effect, press the edge of the crust flat. Cut slits around edge of crust at 1-inch intervals, cutting in toward center about 1/2 inch. T GE . Carefully unroll dough over pie plate. NE R AT I ON . DU Roll dough over the rolling pin. 1S Cut slits around the edge of the crust. Roll dough larger than inverted pie plate. 9 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV Fold dough flap under on a diagonal at each slit to form a point. Fold at the slits to form a point. 2.0 Cover pie crust with plastic wrap and refrigerate 30 minutes to allow dough to relax. To blind-bake crust, pierce crust with fork at 1/4-inch intervals, about 40 times. Cut a square of foil about 4 inches larger than pie plate. Line crust with foil. Fill with dried beans, uncooked rice or ceramic pie weights. ER SI ON . . . S Bake in a 425°F oven for 10 minutes or until set. Remove from oven. Gently remove foil lining and beans. Return crust to oven and bake 5 minutes or until very light brown. Cool crust completely on a wire rack before filling and finishing the pie according to recipe directions. Bake until crust is a very light brown. AT I ON MO DU LE . . -V Fill foil-lined crust with dried beans. GE NE R (Easy Home Cooking Magazine) 1S T COVERING OPTIONS FOR TWO CRUST PIES 10 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV STEPS IN MAKING A CRUST These are the following steps in making a crust: 1. Sift the flower together with salt. Then, Into the mixture, put lard until it is equally distributed among the flour particles. Add water into the mixture until it makes short pieces or strands of gluten. Unlike solid fat, an oil mixes so closely with the flour particles that the gluten strands are tremendously short. Thus, an oil pastry, although tender, is crumbly rather than flaky. SI ON 2.0 2. To shape the dough, roll it out into a thin. Rolling the dough serves to two purposes. One is to flatten into layers the short strands of gluten and the tiny pieces of fat in between them. Second is that it steals in between layers the air which was trapped during the mixing step. DU MO WHAT’S MORE LE S -V ER The air is essential in the dough, because, air and steam from the water used are the leaving agent gases in plain pastry. The water is changed to steam and the air expands during baking, through this, the layers are pushed apart, and tiny spaces are left between them. This effect creates the delicate, tender, and flaky characteristic of a good quality pastry. (DECS IV Culinary Arts II Experimental Edition, 1994) Scenario: NE R AT I ON GOOD AND CORRECT PRACTICES. Directions: Read the scenario about preparing/baking a buko pie. Then note things they did correctly and the things they did incorrectly. You may suggest changes for the practices that were not good culinary techniques into the next activity. Use your answer sheet in answering. T GE During the COVID-19 pandemic an NC II TVL teacher thought of other recipe for he could not go out anymore to buy some foods and stuff because he did not have the quarantine pass. Suddenly, a brilliant idea popped up into his mind and he realized that he is an NC II holder of bread and pastry. So, he thought of a recipe that is relevant to his skill and ability, he decided to modify a buko pie and wanted to share the recipe to the students, parents and even to the community. He reviewed the recipe and added some nutritious and healthful ingredients to boost and strengthen the immune system of the consumer to fight against the deadly Corona virus 19. He asked his son Harley to help him because he was very busy in meeting deadlines for the school report. 1S Harley first wore a hair net, clean fresh clothes, jewelry, and a wrest watch right off the bat. He read the procedure carefully and checked whether he had all the ingredients. He assembled all ingredients and utensils needed and arranged them so that they were easy to reach. He noticed that the flour was out of date by three months , but he used it anyway, he sifted the flour and dry ingredients and level them off using his finger and tapped the measuring cups and dipped cups and spoons into the liquid ingredients as he measured them. As he continued his work in following the procedure of the recipe, he preheated the oven to 375 degrees Fahrenheit while he created holes on the secondary crusts using the fork. After a few minutes in preparing the recipe, he baked it for 45 to 55 minutes or until the color turns Golden Brown Lastly, he removed the pie from the oven and served it to his father. 11 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV Incorrect Practices LE S WHAT I HAVE LEARNED -V ER SI ON 2.0 Good Practices MO Corrections 1S T GE NE R AT I ON Incorrect Practices DU CORRECT ME, I’M WRONG. Direction: After identifying the good and incorrect practices from the preview’s activity (What’s More). Propose a solution of the Incorrect Practices. Use your answer sheet in answering. WHAT I CAN DO BAKE ME.Directions: Given the ingredients of each reciepe, bake the recipe by giving the correct and proper procedure that you can find inside the box. The procedures were jumbled your task is to arrange them step by step. Please use your answer sheet in answering. 12 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV Buko Pie Ingredients 2 cups all-purpose flour 1/3 cup butter 1 teaspoon salt 1/3 cup vegetable shortening 6 to 8 tablespoons cold water 2.0 2 cups young coconut meat 3/4 cup granulated white sugar SI ON 1/2 cup cornstarch diluted in 1/2 cup young coconut water LE S -V ER 1/2 cup evaporated milk Let cool and serve. Share and enjoy! • Create the crust. Combine flour and salt then mix using a balloon whisk. Add butter and shortening then mix using a pastry mixer. Gradually add cold water a tablespoon at a time while mixing the ingredients. When everything is completely mixed, gather the mixture and divide into two equal parts. In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight- or nine-inch cake pan. • Make the filling by heating a saucepan and pour-in the milk. Let boil. • Add the granulated white sugar and stir. • Put-in the young coconut meat and cook for 3 minutes. • Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete. AT I NE R GE Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming. T • ON MO DU • Put the second crust over the filling and seal the sides. • Arrange the cooked filling in the cake pan. • Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens. • Turn-off the heat and allow the mixture to cool down. • Preheat oven to 375 degrees Fahrenheit 1S • 13 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV 1. __________________________________________________________________ 2. __________________________________________________________________ 3. __________________________________________________________________ 4. __________________________________________________________________ 5. __________________________________________________________________ 2.0 6. __________________________________________________________________ 7. __________________________________________________________________ 8. __________________________________________________________________ SI ON 9. __________________________________________________________________ 10. _________________________________________________________________ AT I ON ASSESSMENT MO DU LE S -V ER 11. _________________________________________________________________ 12.__________________________________________________________________ NE R Test A. MULTIPLE CHOICE. Directions: Read and answer each of the following questions correctly. Choose the letter and word/s of the BEST answer in your answer sheet. Write your answers on your answer sheet. 1S T GE 1. This is baking a pie without a filling a. blind crust b. fluting c. crust d. no fill 2. what is the goal when making a pastry dough? a. to reduce the formation of gluten to an absolute minimum. b. to reduce the formation of gluten to an absolute maximum. c. to add the formation of gluten to an absolute minimum. d. to maintain the formation of gluten to an absolute minimum. 3. The basic ingredient in making a pastry is. a. sugar b. shortening c. water d. flour 4. It is a dough of flour, water and shortening that may be savory or sweetened a. cake b. pastry c. bread d. cookie 5. It is a decorative edge given to pastries. a. filling b. fluting c. blind crust d. crust 14 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV ON MO DU LE S -V ER SI ON 2.0 6. This kind of pastry is made by putting a thin layer of dough in a pie pan a. One- crust pie b. Two-crust pie c. Tart d. Turn – over 7. How to handle a dough? a. Stretch the pastry into the pie plate. b. Use the rolling pin vigorously. c. Always handle gently as little as possible. d. Overmix the dough when adding liquid. 8. How to measure fat? a. Press softly into spoons or cups then level off. b. Press slightly into spoons or cups then level off. c. Put it directly into spoon or cups then level off. d. Press firmly into spoon or cups then level off. 9. The doughs and fillings of this pastry are baked together at the same time. a. gluten b. lutein c. biotin d. optein 10. What do you call the protein formed when you mix flour and liquid? a. One- crust pie b. Two-crust pie c. Tart d. Turn – over 11. In maintaining the cleanliness in the kitchen, one should a. keep cabinet doors open b. keep storage containers uncovered c. wash utensils only when it is needed d. place all tools and equipment in their proper places 12. Which of the following equipment is used to measure flour by cup? a. flour sifter c. baking pan b. spatula d. scraper 13. What is the basic ingredient in making pastry. a. sugar c. water 1S T GE NE R AT I b. shortening d. flour 14. The following are the reminders in keeping the kitchen clean and orderly except: a. spilled liquid ingredients must be cleaned immediately. b. always return tools and equipment to their proper place. c. you may lean or sit on any equipment or worktables when get tired. d. provide adequately covered containers for wastes. 15. How to keep oneself clean in pastry baking? a. brush teeth after meal b. make it a habit to start a day with a bath and change clean cloth before baking. c. always sanitize hands with soap and water before and after baking. d. all of the above 15 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV Test C. CAUSE AND EFFECT RELATIONSHIP. Directions: Identify what is the cause and effect of the pastry problems and solutions. Write down the causes and give its effects that can be found in the crust. Kindly write the answers on the separate sheet of paper. EFFECT 2. 3. 3. 4. 4. 5. 5. SI ON 2. ER 1. DU LE S -V 1. 2.0 CAUSE 1S T GE NE R AT I ON MO • Cracking in pastry • Insufficient expansion of the dough layers during baking • Lack of lift • Due to the dough dry out • Too much shortening • Pastry is crumbly and hard to roll • Over working the dough • Crust tough • Crust burned in spots • Crust roll out wasn’t good 16 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV ADDITIONAL ACTIVITY THINK IT, BAKE IT, AGREE IT.Directions: Using the Subject – Verb - Agreement (Present Form), underline the correct verb in the procedeure in making single crust. Use your answer sheet in answering. 2.0 SINGLE CRUST PIE 1S T GE NE R AT I ON MO DU LE S -V ER SI ON 1. Maris (combines, combine, combined) flour and salt in large bowl. 2. Anna (sprinkles, sprinkled, sprinkling) with water, 1 tablespoon at a time. 3. She (presses, pressing) dough between hands to form 5- to 6-inch disk. 4. They (rolling, roll) dough in short strokes, starting in middle of disk and rotate dough 1/4 turn to right. Sprinkle more flour under dough and on rolling pin as necessary to prevent sticking and continue to roll and rotate dough 2 to 3 more times. 5. Anna and Maris (roll, rolled) dough into circle 1/8-inch thick and at least 1 inch larger than inverted pie plate. 6. They (place, placing) rolling pin on 1 side of dough. Gently roll dough over rolling pin once. 7. Carlos carefully (lifts, lift) rolling pin and dough. Unrolls dough over pie plate. Eases dough into pie plate with fingertips. 8. To flute pie into a special, sunburst effect, Anna, Carlo, and Maris (press, presses) the edge of the crust flat. Cut slits around edge of crust at 1-inch intervals and cut in toward center about 1/2 inch. 9. He (folds, fold) dough flap under on a diagonal at each slit to form a point. 10. Maris (cover, covers) pie crust with plastic wrap and refrigerates 30 minutes to allow dough to relax. 11. To blind-bake crust, She (pierces, piercing) crust with fork at 1/4-inch intervals, about 40 times. 12. Anna (cuts, cut) a square of foil about 4 inches larger than pie plate. Lines crust with foil. Fills with dried beans, uncooked rice, or ceramic pie weights. 13. Their mom (bakes, bake) in a 425°F oven for 10 minutes or until set. 14. She (remove, removes) from oven. Gently removes foil lining and beans. Returns crust to oven and bakes it for 5 minutes or until very light brown. 15. They (cools, cool) crust completely on a wire rack before filling and finishing the pie according to recipe directions. 17 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV 18 WHAT’S MORE (Good & Correct Practices) Good Practices wore a hair net, clean fresh clothes. • Incorrect Practices • • wore jewelry and a wrest He noticed that the flour was out of date by three months, but he used it anyway ER • • • -V read the procedure carefully and checked whether he had all the ingredients. tapped the measuring cups S • he sifted the flower and dry ingredients and level them off using his finger • LE He assembled all ingredients and utensils needed and arranged them so that they were easy to reach. DU • dipped cups and spoons into the liquid ingredients as he measured them. MO following the procedure of the recipe he preheated the oven to 375 degrees Fahrenheit. ON • AT I he created holes on the secondary crusts using the fork. NE R • WHAT I KNOW Test A. Multiple Choice 1. b 2. b 3. d. 4. a 5. b. 6. a 7. a 8. c 9. d 10. a Test B. Supply the Missing Word 1. salt 2. roll 3. yourself 4. flour 5. water WHAT’S IN I. Crossword Puzzle 1. crust 2. beating 3. danish 4. puff pastry 5. french 6. croissant 7. rolling 8. prick 9. whisking 10. pastry 11. cream puff 12. crimp 13. laminating 14. stirring GE Preheated the oven to 375-degree Fahrenheit T • 1S Bake for 45 – 55 minutes or until turns to golden yellow. SI ON 2.0 ANSWER KEYS _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV 19 WHAT I KNOW Cause and Effect Relationship CAUSE EFFECT 2. Crust tough 2. Over working the dough 1. Crust burned in spots 1. Crust roll out wasn’t good ON AT I NE R 3. Too much shortening GE 3. Pastry is crumbly and hard to roll T 4. Cracking in pastry 4. Due to the dough dry out 1S 5. Lack of lift 5. Insufficient expansion of the dough layers during baking ADDITIONAL ACTIVITY Test A. Subject – Verb - Agreement (Present Form) MO 1. combines 2. sprinkles 3. presses LE DU 4. roll 5. roll 6. place 7. lifts S 8. press -V 9. folds 10.covers ER 11. pierces 12. cuts SI ON 13. bakes 14. removes 15. cool 2.0 WHAT’S NEW Modified True or False 1. Pastry 2.Pastry 3. Product: too much fat in the dough makes the pastry tough. 4. Product: too little fat in the, mixture makes the pastry crumbly 5. Pastry 6. Product: Tender, Flaky, light, and evenly browned, and pleasing flavor are the characteristics of highquality pastries. _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV 20 WHAT I CAN DO (Bake Me) Buko Pie Recipe WHAT I HAVE LEARNED (Correct Me I’m Wrong) Corrections GE • NE R • ON AT I LE DU MO • S -V • T Incorrect Practices • • wore jewelry and a wrest He noticed that the flour was out of date by three months, but he used it anyway he sifted the flower and dry ingredients and level them off using his finger tapped the measuring cups and dipped cups and spoons into the liquid ingredients as he measured them. 1S Procedure: 1.Create the crust. Combine flour and salt then mix using a balloon whisk. Add butter and shortening then mix using a pastry mixer. Gradually add cold water a tablespoon at a time while mixing the ingredients. When everything is completely mixed, gather the mixture and divide into two equal parts. In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight- or nine-inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat. Arrange the first dough over the cake pan. This will be the base. Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan. 2. Make the filling by heating a saucepan and pour-in the milk. Let boil. 3. Add the granulated white sugar and stir. 4. Put-in the young coconut meat and cook for 3 minutes. 5. Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens. 6. Turn-off the heat and allow the mixture to cool down. 7. Preheat oven to 375 degrees Fahrenheit. 8. Arrange the cooked filling in the cake pan. 9. Put the second crust over the filling and seal the sides. 10. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming. 11. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete. 12. Let cool and serve. Share and enjoy! ASSESSMENT Test A. Multiple Choice 1. a 2. a. 3. d. 4. b 5. b 6. a 7. c 8. d 9. b 10. a 11. d 12. a 13. d 14. c 15. d • • • ER SI ON Do not wear any costume jewelry or wristwatch. Do not use expired product or ingredients when cooking or baking. Level of ingredients with the edge of a knife or a spatula. Do not tap cup of sifted flour Do not dip cups and spoons into liquid ingredients. 2.0 REFERENCES Printed Materials 2.0 Capistrano, Adela A. Llagas, Avelina T., Prospero, Juanita L. et al, Bureau of Secondary Education, Department of Education, Culture and Sports, Technology, and home Economics IV Culinary Arts II Experimental Edition, 1994. Unpublished Master Thesis/Dissertations ER SI ON Patiño, Lemuel D., Cheesy Squash (Cucurbita maxima) Fortified creamsicle: Techno model, 2018. Tuling, Harley, Linking TVL- Bread and Pastry Instruction with partner institutions, 2018. -V Online Sources Day, Amice (2020). Slide Player Inc. , https://slideplayer.com/slide/7733783/ LE S Editors of Easy Home Cooking Magazine (May 2007). How to Make a Pie., https://recipes.howstuffworks.com/food-facts/how-to-make-a-pie1.htm DU Fud Expe, https://www.youtube.com/watch?v=xnI1RSKXSXk MO Merano, Vanjo (2010). Panlasang pinoy.com. Buko Pie, https://panlasangpinoy.com/coconut-buko-pie-recipe/ ON My Kitchen In The Middle of the Desert. (February 28, 2017) https://mykitcheninthemiddleofthedesert.wordpress.com/2017/02/28/pot-pie-fail/ AT I My mommy cooking (Sep. 22, 2017). Simple Egg Tarts Homemade Recipe (simple and Easy)., https://www.youtube.com/watch?v=YmpPXBOomy0 NE R Phillips, Sarah (2000) CraftyBaking.com Form., https://www.craftybaking.com/learn/bakedgoods/pastry/problems-and-solutions GE Wikipedia (edited June 2020), the free encyclopedia, https://en.wikipedia.org/wiki/Pastry Pie Crust Designs. (November 1, 2017) T https://sallysbakingaddiction.com/pie-crust-designs/ 1S Principles of Pastry, http://lamoehr.weebly.com/uploads/5/2/3/6/5236966/principles_of_pastry.pdf Revered never (June 2020) https://www.reddit.com/r/shittyfoodporn/comments/gt5mu6/failed_steak_and_ale_pie_with_l eftover_pastry/ Stewart, Martha. Meredith Home Group. (Copyright 2020) Meredith Corporation. All Rights Reserved., https://www.marthastewart.com/856573/basic-pie-dough-apple-pie 21 _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV 2.0 SI ON ER -V S LE DU MO ON AT I NE R GE 1S T For inquiries or feedback, please write or call: Department of Education – Regional Office 7 DepEd-Division of Cebu Province Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City Telefax : (032) 2556405 E- mail Address : [email protected] Website : www.depedcebuprovince.com _______________________________________________________________________________________________________________________________________________________________ Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV