Professional Documents
Culture Documents
(CP-TLE)
HOME ECONOMICS- FOODS AND FOOD SERVICE I
Quarter 3: Pies, Pastries and Breads
Module 3: Production of Pies, Pastries and Breads
As you go through this module, you will be able to understand and apply the
basic concepts and principles underlying the process and delivery in the production of
pies, pastries, and breads which is essential in producing marketable products.
Guide Questions
At the end of this phase, you will be able to demonstrate the basic concepts and
principles underlying the process and delivery in baking.
You will be guided by the following questions to understand the content of the module.
1.
2.
3.
4.
5.
How will you use the tools, utensils in baking pies, pastries, and breads?
What are the ingredients used in baking pies and pastries?
Why is there a need to make a project plan?
How can you prepare quality and marketable pies, pastries and breads?
Why is it important to determine the production cost and selling price of your
baked products?
Pre-Assessment
Answer the following questions by writing only the letter of the correct answer on your
notebook.
1. Which of the following is the characteristic of a well -made crust?
A. Creamy
B. Flaky
C. Floppy
D. Tender and soggy
2. This is an ingredient in crust making that enhances the flavor of pastry crusts.
A. Flour
B. Salt
C. Shortening
D. Water
3. Which of the following is a good example of a single-pie crust?
A. Brownies
B. Buko Pie
C. Cookies
D. Tart
4. It is used to mark and cut round and flat dough.
A. Pastry brush
B. Pastry cutter
C. Spatula
D. Wooden spoon
2
5. A leavening agent necessary for hydrating flour proteins such as milk, juices
and coconut milk.
A. Baking powder
B. Liquid
C. Salt
D. Yeast
6. A pie with crust topped with fillings and covered with another crust.
A. Double pie crust
B. Quarter pie crust
C. Single pie crust
D. Triple pie crust
7. Which of the following shows a well done fillings and toppings?
A. The egg beaten egg white peaks remain standing when the mixer or whisk
is lifted.
B. The beaten egg yolk is thin and colored golden yellow
C. The crust if custard pie is soak.
D. The crust is shrink.
8. It is a method done to expel carbon dioxide and incorporate oxygen needed for
the growth of the yeast.
A. Kneading
B. Proofing
C. Punching
D. Rolling
9. It is an ingredient that is responsible for the moist crumbs of bread.
A. Egg
B. Milk
C. Salt
D. Shortening
10. This is a leavener used in yeast bread making.
A. Baking powder
B. Baking soda
C. Egg
D. Yeast
11.Baking utensil that uses hook or mixing blade to replicate hand kneading.
A. Baking pan
B. Mixer
C. Rolling pin
D. Whisk
12. Type of bread that use basic ingredients such as flour, water, yeast, salt and
shortening.
A. Cookies
B. Lean bread
C. Muffin
D. Rich bread
13. Muffins, cakes, fritter, biscuits, cookies and dumplings are examples of______.
A. Bread
B. Drop batter or stiff
B. Pour or thin batter
D. Soft dough
14. Type of fillings that serve as toppings for pies and pastries.
A. Cream fillings
B. Eggs
C. Fruit filling
D. Meringue
15. Baking utensils that serve as container when mixing liquid and dry ingredients.
A. Measuring cups
B. Measuring spoons
C. Mixing bowl
D. Spatula
Now that you have assessed your level of understanding in baking pies,
pastries and breads, you are now ready to move on to the next phase.
Lesson 1 Tools, Equipment, and Ingredients needed in Baking Pies, Pastries, and
Breads
Baking can be the most fascinating experience for any person, especially if the
finished product looks good, smells good, and tastes good.
Baking is not only an enjoyable activity. It can also be an easy task, provided
one must have a basic knowledge of the baking tools to use, the correct kind and
amount of ingredients, and follow standard recipes.
To start with, familiarize yourself with the following baking tools and
equipment and their uses.
A. Baking Utensil
Let us see how much you have learned from the lesson. Read and answer
the activity below using the following scale:
points Satisfactory
1-3
points Unsatisfactory
If you got 4-5 points congratulations, you can now proceed to the next lesson;
if you got 3 and below go over the lesson and try to reread the information about
tools and equipment used in baking pies and pastries.
ACTIVITY 1
Tools and Equipment
Directions: Identify the terms being described. Write the answers in your
notebook.
1. These are used for applying glazes and brushing sweet dough with butter.
2. It is used to mark and cut round and flat dough.
3. This serves as container when mixing liquid and dry ingredients.
4. This is a baking utensil that uses hook or mixing blade to replicate hand
kneading.
5. These are tools used for measuring dry and liquid ingredients.
7
B. Ingredients
1. Flour
Baking flour contributes body and structure, texture
and flavor to baked goods.
2.
Sugar
3.
Egg
LEAVENING AGENTS
1. Baking powder and baking soda
Both baking powder and baking soda are chemical
leavening
agents that cause batter to rise when baked.
The leavener enlarges the bubbles which are already present
in the batter produced through creaming of ingredients.
2. Yeast
Baker`s yeasts, like baking powder and baking soda, is
used to leavened baked goods. The difference between these
two leaveners is that baking powder/soda reacts chemically to
produce the carbon dioxide that makes the baked goods rise.
Yeast, on the other hand, is a living organism and the carbon
dioxide it produces is the result of the yeasts feeding on the
dough. The two forms of baker`s yeast are; compressed/fresh
yeast and dehydrated granules/dry yeast.
10
Let us see how much you have learned from the lesson. Read and answer
the activity below using the following scale:
If you got 4-5 points, congratulations, you can now proceed to the next lesson;
if you got 3 and below, go over the lesson and try to reread the information about the
ingredients used in baking pies and pastries.
ACTIVITY 2
Ingredients
Directions: Fill in the blanks.
1. Salt improves the ________of yeast breads and retards yeast activity.
2. Milk, juices, coconut milk, and the like are examples of ___________
necessary for hydrating flour proteins.
3. Baking soda and baking powder are______________ agent that cause batter to
rise when baked.
4. Eggs are important ingredient because it is used to _________ all the other
ingredients together.
5. The two forms of yeast are fresh and ________yeast.
Lesson 2 Production of Pies, Pastries and Cakes
A. Pies and Pastry
11
Pastry is one of the best liked desserts and snacks in the Philippines.
The secret of a delicious pastry is a well-made crust. Crust is the outer
part of bread made up of shortening, water, and salt. A good crust
contributes to a delicious pastry.
The crust can be baked or unbaked, depending on the type of pastry to
be made.
12
2. Double pie crust - a pie lined with crust topped with fillings and covered
with another crust.
tsp
1/3
tsp
2 to 3 tsp
4 to 5 tsp
13
14
5. Transfer the dough from the board to the pie plate using
the rolling pin. Roll the dough around the rolling pin, then
unroll over the pie plate carefully to prevent breaking the
dough. Fit the dough well on the plate and prick it liberally
with the tines of a fork. Bake in a preheated oven at
450F or 230C for 12 to 15 minutes.
15
3. Cut off the lower crust at pan edge. Cut the edge of
the top crust inch wider than the lower crust. Tuck
the edge of the top crust under the edge of the lower
crust.
2.
Cream filling- the hot mixture is blended into beaten egg yolk and cooked at
the correct time and temperature.
3.
stiff peaks- peaks remain standing when the mixer or beater is lifted
4. When the recipe calls for a well-beaten egg yolks, beat the egg yolks until
thick and lemon colored.
5. To prevent soaking the crust of custard pies, do the following:
Bake the pastry shell and custard separately then place custard into the
shell.
Forms of Pastries
1. Tarts- the same method is used as in single pie crust except that tarts are
smaller and served individually. Boat tarts such as ube tart, macapuno tart,
cheese tart are examples of tart.
2. Turnovers- these are pies that are large for individual servings. Uncooked
filling is placed on half of dough, while the other half of the dough is folded
over it. Edges are fluted carefully together to seal the turnover before baking.
17
Reminders:
Fruit and cream filling are commonly used in pies and pastries.
Meringue serves as topping.
Keep custard type cream, whipped cream, topped cream and filled pies
in the refrigerator because they spoil easily.
Fruit pies are baked at two temperatures to prevent the soaking of the
crust.
Causes of failure in pie and pastry making should be known to the
baker to produce quality baked products.
B. Bread
Bread comes in several varieties such as soft loaves or crusty loaves,
holiday breads or bread for daily consumption, waffles, griddle cakes,
popovers, muffin, doughnuts and other forms.
Yeast breads are leaved with yeast. There are two kinds of yeast, the
compressed yeast (for moist cake) and the active dry yeast which is
commonly used. The dough is prepared by stirring, beating and kneading to
mix the mixture thoroughly and develop gluten in flour.
turn, and use little additional flour if needed. Always turn the dough in
the same direction. Kneading is done for even distribution of yeast,
sugar and salt in order to develop the gluten, smoothen the mass of
dough and prevent the formation of lumps.
5. Then punching is done to expel extra carbon dioxide and incorporate
oxygen needed for the growth of yeast, to achieve uniform
fermentation, to distribute yeast, sugar and other ingredients evenly
and to develop a more elastic gluten during the following rising period.
6. When dough looks double in its original size, test by gently pressing
two fingers into it. If the dent remains, the dough is light and doubled.
7. Apply the baking test. Yeast bread are done when they are golden
brown and sound hollow when tapped lightly.
8. Remove rolls and loaves from the pans as they come from the oven,
unless otherwise directed.
9. To keep the tops of yeast bread soft, brush immediately with butter or
margarine as they come from the oven.
10. Store bread when completely cooled. Wrap in wax paper, aluminum
foil or any moisture-vapor proof material and store at room
temperature.
Ingredients Needed in Bread Making
1. Wheat flour
5. Salt
3. Yeast
7. Eggs
4. Sugar
8. Shortening
Too small:
Too pale:
Too large:
Too dark:
Uneven color:
Cracks:
Tough:
Blisters:
Lack of shred:
Flying:
Internal Appearances
Poor color:
Streaks:
Coarse:
21
Uneven:
Poor texture:
Flavor:
Quick Breads
They are called quick breads because they are prepared in short time
compared to yeast bread. Baking soda and baking powder are used as
leavening agent.
Different Kinds of Quick Bread
1. Pour or thin batter are popovers, timbales, griddle cake and waffles
2. Drop batter or stiff muffin, cakes, fritters, biscuits, cookies,
dumplings, fruit and nut loaves.
3. Soft dough- scones, doughnut and some biscuits.
Methods of Baking Quick Breads
1. Pastry method
2. Conventional method
3. Muffin method
4. One bowl method
22
Let us see how much you have learned from the lesson. Read and answer
the activity below using the following scale:
If you got 4-5 points, congratulations, you can now proceed to the next lesson;
if you got 3 and below, go over the lesson and try to reread the information about the
ingredients used in baking pies and pastries.
Activity 3
Production of Pies and Pastries
Direction: Write the letter of the correct answer.
1.
2.
It is a form of pastry used single pie crust except that they are small and
served individually.
A. Bread
B. Pie
C. Tarts
D. Turnover
Mango, buko, macapuno, pineapple, and banana are examples of what type
of filling.
23
A. Cream filling
B. Fruit filling
B. Meringue
3.
D. Toppings
4.
5.
A pie lined with crust topped with fillings and covered with another crust.
A. Double pie crust
B. Single pie crust
Good cooking involves three things: first, the food should taste good;
second, it should be prepared with economy; and third, it should provide the essential
nutrients the body needs.
Let us try the following standard recipes of pies and pastries.
24
PINEAPPLE PIE
Prepare the recipe for double crust pie. Prepare the pastry lined pan.
Filling:
Procedure:
In a small bowl, beat eggs slightly, using a beater. Add butter, juice and water.
Blend, using low speed. Add sugar, flour and salt. Beat until smooth. Stir in the
pineapple. Pour into the pastry lined pan. Cover with lattice top. Cover the edge with
2-3 inches aluminum foil to prevent excessive browning. Remove the foil during the last
15 minutes of baking.
25
BUKO PIE
Filling:
cup cornstarch
cup buko juice
2 teaspoon vanilla
Procedure:
Blend all ingredients together. Cook over slow heat or into double broiler, stirring
continuously until thick. Pour into the prepared pastry lined pan. Top with another
crust. Bake as directed for double crust pie
BOAT TART
Follow the procedure in pastry making for the little pies/tarts.
Filling:
cup sugar
1 egg white
2 egg yolks
26
Procedure:
1. Beat egg yolks well until lemon colored. Add sugar and cashew nuts.
2. Mix in the melted butter and cashew nuts.
3. Beat the egg whites and fold in the cashew nuts.
4. Fill the tart shells half full and bake at 350 F for 20 minutes.
No. of yields: 12 pieces. tarts ( medium size )
PINEAPPLE TART
Ingredients:
For the pasty filling
2 1/2 cups (350g) all-purpose flour
2 sticks butter/8 oz./1 cup/225 grams butter (I use Challenge brand)
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners sugar/icing sugar
27
Method:
Drain the pineapple slices and then squeeze the extra water/juice with your hands.
Blend the canned pineapples until its mushy, about 10 seconds.
Using medium heat, cook the pineapple and sugar until most liquid has evaporated, and
the filling turned golden. Stirring constantly using a wooden spoon to avoid burning.
Taste, and add more sugar when needed. Add in the cornstarch (corn flour) to thicken
the filling. Let it cool in the fridge.
Sieve the flour, cornstarch, salt and sugar into a medium bowl. Soften the butter to room
temperature. Add in the egg yolks and the flour. Knead to form the dough.
Divide the dough and pineapple filling each into 24 equal rounds. Flatten the pastry
dough with the palms and put the pineapple filling in the middle and use the dough to
cover the filling. Use your palms to round it up and then shape it into a roll about 1.5
inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the
egg wash.
Preheat the oven for 350F and bake for 20-25 minutes or until light brown.
No. of yields: 24 tarts
28
PANDESAL
5 cups sifted all purpose flour
2 teaspoon salt
cup milk
cup sugar
2 tablespoon oil
for dredging
Procedure:
1. Measure the ingredients.
2. Sprinkle dry yeast in 1 cup lukewarm water. Let stand for 8-10 minutes.
3. Combine milk, oil, salt and sugar. Dissolve together 2 cups flour, yeast
and milk mixture. Blend until smooth.
4. Add 2 more cups of flour to yeast and milk mixture. Stir. Add 1 cup at a
time, stirring after each addition.
29
5. Add the rest of the flour, as needed, for a moderately stiff dough. Turn
unto slightly floured board. Knead until smooth and elastic.
6. Shape into a smooth bowl and a slightly greased bowl.
7. Cover with clean cloth. Let stand in a warm place until it doubles in size
( about 1 hours ). Punch down.
8. Roll dough in a slightly floured board to make a 9 x 14 inch rectangle and
about inch thick. Place on a baking sheet. Fill up down center of the
dough then cut the edges on the sides at equal intervals of 2 inches
long. Cut into small dough. Shape. Bake at 375 F for 30 minutes.
30
MUFFINS
Prepare ( 12 ) 2 inches muffin-pan wells.
Prepare the pan. Grease only bottom of the pan or lightly grease baking sheet. If
recipe directs, Set out pan or baking sheet, do not grease pan.
Melt and set aside.
1. cream cup butter or margarine
3. Blend thoroughly
1 egg, well beaten
1 cup milk
set aside
31
Let us now see how much you learned from this lesson. Read and write your answer in
your notebook.
Activity 4
Directions: Complete the recipe below by filling the blanks.
BOAT TART
Follow the procedure in pastry making for the little pies/tarts. Prepare the
filling.
cup 1.______
1 egg white
2 egg yolks
32
Procedure:
1. Beat egg yolks well until lemon colored. Add sugar and cashew nuts.
2. Mix in the melted 2.________ and cashew nuts.
3. Beat the 3. ____________ and fold in the cashew nuts.
4. Fill the tart shells half full and bake at 350 F for 4.______ minutes.
No. of yields: 12 pcs. tarts ( 5. _____________ size )
Lesson 4. Evaluation of Baked Pies and Pastries
Evaluating your finished product plays an important role in pies and pastries
making. A sample of rubric for the evaluation of pies, pastries, and bread recipes is
given below to be used in evaluating your finished product.
CRITERIA
Excellent
(4)
A.
External
Characteristics
Shape
Even thinness
all
over,
attractive,
neat,
even
edges
Size
Fits pan well
Color
Crust
A.
Internal
Characteristics
Texture
Very Good
(3)
Good
(2)
Fair
(1)
Fits pan
Some
parts Shrink in pan
shrink
Light
golden Golden brown Brown edges
Too dark or to
brown edges
edges
pale edges
Slightly
Blistered;
Rough
not Smooth
and
blistered;
rough
not smooth
or leathery
rough; neither smooth
or leathery
looking
smooth
nor leathery
looking
leathery
looking
looking
Delicately
Crisp,
crisp, flaky; not compact
compact
or soggy
soggy
not Flaky
nor compact
soggy
33
Tenderness
Cuts easily but Cut easily but Not cut easily Hard to cut
not crumbly or crumbly
or but crumbly or and tough
tough
tough
tough
Flavor
Rich; delicate;
no
scorched
fat or salty
taste, does not
overpower the
taste of the
filling.
Somewhat
Scorched fat Poor flavor
rich,
no and salty taste
scorched fat or
salty taste and
does
not
overpower the
taste of the
filling.
Score: ( Maximum 28 )
Let us see how much you have learned from the lesson. Read and answer the
activity below:
ACTIVITY 5
Baking Pies and Pastries
1. Custard Pie
2. Pumpkin Pie
3. Fruit Tart
4. Pineapple Tart
Activity 6
Evaluation of Pies and Pastries
34
Directions: After you prepared all the given pies and pastries in the last activity
evaluate your work following the given table on how to evaluate your finished product.
CRITERIA
Excellent
(4)
Very Good
(3)
Good
(2)
Fair
(1)
B.
External
Characteristics
Shape
Size
Color
Crust
B.
Internal
Characteristics
Texture
Tenderness
Flavor
Score: ( Maximum 28 )
Lesson 5. Computation of Production Cost and Selling Price
Costing is the process of listing down the expenses incurred in processing the
products. Among the costs considered are ingredients, packaging materials, labor,
transportation and selling expenses.
35
Through costing, you can determine the price at which you should sell your
finished products.
labor
transportation
electricity
gas
rentals
water bill
TE
SP=___________________________ x 25 % mark-up
No. of yields
TE - Total Expenses
SP - Selling Price
36
Let us see how much you have learned from the lesson on the computation of
production cost, and packaging to arrive at the right selling price.
Activity 7
Computation of Production Cost and Selling Price
Directions: List all the ingredients, packaging materials, operating expenses and
number of yield of pie and pastry below. After which compute the selling price of
the number yield.
1. Buko Pie
2. Boat Tart
Lesson 6. Packaging and Marketing of Products
Packaging means packing the processed food into containers before they are
marketed. Products are packaged for three reasons.
37
The best way to promote your product is to produce one that has good quality at
reasonable price. Once the customers are satisfied with what they got and paid for,
then you have a walking advertisement working for you for free. This means that these
satisfied customers will tell the people around them about your product. This is
otherwise known as word- of- mouth advertizing.
38
You might be wondering why some business ventures are not successful. Well,
there are several reasons why this happen. It might not have been properly planned.
So this lesson will help you achieve quality products.
A plan is necessary before doing any project because it serves as your guide in
accomplishing an activity. It will give you an idea regarding ingredients and equipment,
and product cost. A well-prepared project plan can save time, effort in costing
ingredients.
Name: ___________________________
39
I.
Date: __________________________
Objectives
II.
III.
baking pan
measuring cups
pastry brush
wooden spoon
rolling pin
spatula
fork tines
A. Ingredients
Quantity
Unit
Description
cups
Buko strips
cup
Buko juice
Unit Cost
Total Cost
15.00
30.00
40
cup
evaporated milk
15.00
21.00
cup
Cornstarch
10.00
10.00
cup
Sugar
15.00
15.00
2.00
2.00
teaspoon Vanilla
TOTAL
78.00
1 piece box
P10.00
TOTAL
P10.00
C. Labor Cost
25/hour
P25.00
D. Operating Expenses
gas
10.00
5.00
transportation
8.00
41
TOTAL
23.00
P136.00
Yield: 8 pieces
Unit Cost per piece
Mark up (25% of Production Cost)
136
Total Profit
IV.
21.25/piece
Procedure
1.
2.
3.
4.
5.
6.
7.
8.
V.
x 25%
42
Dimension
Highly
Skilled
5
Use of tools,
Appropriate
equipment, and selection,
materials
preparation,
and use of
materials
and tools/
equipment
all the time
Application
procedure
Skilled
4
Appropriate
selection,
preparation,
and use of
materials
and tools/
equipment
most of the
time
of Systematic Systematic
application application
of
of
procedures procedures
all the time all the time
without
with
supervision minimum
supervision
Moderately
Skilled
3
Appropriate
selection,
preparation,
and use of
materials
and
tools/
equipment
some of the
time
Systematic
application
of
procedures
some
the
time
with
constant
supervision
Unskilled
No Attempt
1
2
Never
No attempt t
selects,
use
tools/
preparation, equipment
and use of
materials
and
tools/
equipment
all the time
Never
follows
systematic
application
of
procedures
all the time
without
supervision
Safety/ Work Highly self- Highly self- Highly self- Needs to be
habits
motivated
motivated
motivated
motivated
and
and
and
and
observes all observes
observes
observes all
safety
most safety sometimes
safety
precautions precautions some safety precautions
at all times most of
precautions
the times
Speed/ Time
Work
Work
Work
Work
finished
finished
finished
finished way
ahead
of meets
close
to beyond
time
deadline
deadline
deadline
Maximum points: 20
No attempt
to
apply
procedures
to project
No
motivation
and totally
disregards
precaution
No concept
of time
Rating Scale
If you get:
Score
Description
15 - 20
Very sufficient
43
11 - 14
Sufficient
6 - 10
Insufficient
0-5
Poor
PRODUCT ASSESSMENT
Dimension
1.
2.
Marketability
a. Quality
Excellent
4
Very Good
3
Good
2
Fair
1
Very
delicious
Delicious
Taste good
Not good
b. Appearanc
e
Very
attractive
Attractive
Less
attractive
Not
attractive
c. Price
Affordable by Affordable
many
by some
Affordable
by few
Not
affordable
Originality
a. Color
Less
Very pleasing Pleasing
pleasing
color
color
combination
combination color
combination
Not
pleasing
color
combination
b. Design
c. Materials
Very
Indigenous
indigenous
and
very
and
very innovative
innovative
Less
indigenous
and
very
innovative
Not
indigenous
and
very
innovative
Let us see how much you have learned from the lesson. Read and answer the
activity below:
44
Activity 8
Project Plan
1. Why is it important to prepare a project plan first before you start to prepare a
particular recipe?
Name: ___________________________
Date: __________________________
I.
Objectives
1.
2.
3.
4.
45
III. Ingredients
A. Ingredients
C. Labor Cost
D. Operating Expenses
IV. Procedure
46
Now that you have already assessed your level of understanding on this module,
you are now ready to move on to the next phase. Here are some recipes that you can
try to practice your skills. Bake the following recipes at home, prepare a project plan,
and evaluate your finished product using the rubrics provided in this module on the
previous lesson.
47
APPLE PIE
Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice
apples; measure to 6 cups.
2.
Combine sugar and cinnamon. The amount of sugar used depends on how tart
your apples are.
3.
Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar
and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top
crust.
48
4.
Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake
for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C).
Bake for 30 to 35 minutes longer. Serve warm or cold.
Reminder:
49
FRUIT PIE
Ingredients
2 unbaked 9-inch pie crusts
3/4 cup water
1/2 lime, juiced
1/4 cup white sugar
1 (15 ounce) can mandarin orange segments, drained, liquid reserved
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups milk
3/4 cup half-and-half cream
1 teaspoon vanilla extract
1 (5.1 ounce) package instant vanilla pudding mix
1 quart fresh strawberries, hulled and halved
2 kiwis, peeled and sliced
Directions
1.
Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie
weights or dried beans. Bake in the preheated oven until edges of crusts are
golden, about 10 minutes. Carefully remove the foil and weights and bake until the
crusts have set, about 5 minutes more. Remove from oven; set aside to cool.
2.
Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the
mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch
and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering
until syrup has thickened. Remove from heat; set aside.
3.
Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in
a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly
into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin
orange segments decoratively on the pudding. Drizzle the prepared glaze
thoroughly over each pie. Chill in refrigerator before serving.
1 (16 ounce) can apricot halves, drained
50
2. What are you going to do if the ingredients you use as alternative is not yet tried?
How are you going to test if the ingredients you used are acceptable to human
consumption?
3. Prepare pies, pastries and breads and use the criteria for assessment and
product assessment.
4. Site some reasons why some food products available in the market failed to
prosper in terms of its marketability? Site some ways and means to solve the
problems.
5. How are you going to assess your level of confidence in preparing pies, pastries
and breads?
6. Give some suggestions on how you are going to improve your product to
compete to other competitors.
Do you believe that what you learned in the production of cookies and cakes are
not enough? Obviously, you want to show to others your knowledge and skills learned
in this module. Its time to work on the following:
GRASPS TASK
Goal:
Role:
Audience:
Situation:
Product, Performance, and Purpose: You need to develop the skills to be able to
produce quality and marketable pies, pastries , and breads.
Standard and Criteria of Success: Your product must meet the market demands.
Post Test
Answer the following questions. Write only the letter of the correct answer on your
notebook.
1. Which of the following is the characteristic of a well -made crust?
A. Creamy
B. Flaky
C. Floppy
D. Tender and soggy
2. This is an ingredient in crust making that enhances the flavor of pastry crusts.
A. Flour
B. Salt
C. Shortening
D. Water
3. Which of the following is a good example of a single-pie crust?
A. Brownies
B. Buko Pie
C. Cookies
D. Tart
52
53
Hope you enjoy the journey of learning with the use of this module.
CONGRATULATIONS!
54
Appendix A
Answer Key:
Appendix B
ASSESSMENT TOOLS
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE)
RUBRIC FOR PERFORMANCE
Dimension
Highly
Skilled
5
Use of tools,
Appropriate
equipment, and selection,
materials
preparation,
and use of
materials
and tools/
equipment
all the time
Application
procedure
Skilled
4
Appropriate
selection,
preparation,
and use of
materials
and tools/
equipment
most of the
time
of Systematic Systematic
application application
of
of
procedures procedures
all the time all the time
without
with
supervision minimum
supervision
Moderately
Skilled
3
Appropriate
selection,
preparation,
and use of
materials
and
tools/
equipment
some of the
time
Systematic
application
of
procedures
some
the
time
with
constant
supervision
Unskilled
No Attempt
1
2
Never
No attempt t
selects,
use
tools/
preparation, equipment
and use of
materials
and
tools/
equipment
all the time
Never
follows
systematic
application
of
procedures
all the time
without
supervision
Safety/ Work Highly self- Highly self- Highly self- Needs to be
habits
motivated
motivated
motivated
motivated
and
and
and
and
observes all observes
observes
observes all
safety
most safety sometimes
safety
precautions precautions some safety precautions
at all times most of
precautions
the times
Speed/ Time
Work
Work
Work
Work
finished
finished
finished
finished way
ahead
of meets
close
to beyond
time
deadline
deadline
deadline
Maximum points: 20
No attempt
to
apply
procedures
to project
No
motivation
and totally
disregards
precaution
No concept
of time
56
PRODUCT ASSESSMENT
Dimension
3.
4.
Marketability
d. Quality
Excellent
4
Very Good
3
Good
2
Fair
1
Very
delicious
Delicious
Taste good
Not good
e. Appearanc
e
Very
attractive
Attractive
Less
attractive
Not
attractive
f. Price
Affordable by Affordable
many
by some
Affordable
by few
Not
affordable
Originality
a. Color
Not
pleasing
color
combination
b. Design
c. Materials
Very
Indigenous
indigenous
and
very
and
very innovative
innovative
Less
indigenous
and
very
innovative
Not
indigenous
and
very
innovative
57
Appendix C
REFERENCES
Books
1. Cruz et al. Effective Technology and Home Economics IV. Third Edition
2001, Adriana Publishing Co., Inc.
2. De Leon et al. Basic Foods for Filipinos. Third Edition. 1999
3. Technology and Home Economics II. Home Technology Culinary Arts I,
SEDP Series.
4. Your Food and You A Guide to Better Nutrition. Philippine Publishing House.
2003
Website
1. http://allrecipes.com/recipe/bakery-fruit-tart/detail.aspx.Retrieved October 3,
2011
2. http://allrecipes.com/Recipe/Apple-Pie-I/Detail.aspx.Retrieved October 3,
2011
3. http://rasamalaysia.com/recipe-pineapple-tarts/2/.Retrieved October 4, 2011
4. http://www.marketmanila.com/archives/basic-tart-dough-pecan-boat-recipe-ala-the-kid.Retrieved October 4, 2011
5. http://www.hktdc.com/sourcing/product_searchresult.htm?bookmark=true&qu
ery=packaging%2520materials%2520for%2520breads&search_view=product
&pathId=9&locale=en.Retrieved October 5, 2011
6. http://www.hktdc.com/sourcing/product_searchresult.htm?bookmark=true&qu
ery=packaging%2520materials%2520for%2520breads&search_view=product
&pathId=9&locale=en.Retrieved October 6, 2011
58