Career Pathways-Technology and Livelihood Education

(CP-TLE)
HOME ECONOMICS- FOODS AND FOOD SERVICE I
Quarter 3: Pies, Pastries and Breads
Module 3: Production of Pies, Pastries and Breads

Cooking is considered by some as an art, it is a creative activity. It has been

said that a great chef is one who mastered the technique of making pastry.
For some, making pastry is time consuming, and by others, too complicated.
However, this doesnt have to be the case. Only a few ingredients are needed to make
all types of pastry and once the techniques and secrets to good pastry making have
been learn you can prepare tasty pies, pastries and breads on your own.

EXPLORE Your Understanding

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.

FIRM UP Your Understanding

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

1. Mixing bowl this serves as container when

mixing liquid and dry ingredients.

2. Measuring cups and spoon are used for

measuring liquid and dry ingredients.

3. Baking Pans give shape to loaves

that might
not necessary be strong enough to
hold their own shape.

4. Mixers you can use a heavy-duty electric mixer as

an alternative to mixing dough by hand. These
mixers use a dough hook attachment or a mixing
blade to replicate hand kneading.

5. Spatula - flexible metal spatulas, both long and

short are perfect for spreading frosting on cakes.
This comes in different sizes. Small spatula for
removing muffins.

6. Rolling Pin is used for shaping and rolling dough.

7. Pastry Cutter and Pastry Wheel a small utensil

consisting of a sharp cutting wheel attached to a
handle. A small round pastry cutter used to mark
and cut round and flat dough.

8. Whisks are very handy in bread making. You

can used stainless steel whisk when making yeast
breads.

9. Pastry Brush are used for applying glazes and

brushing sweet dough with butter.

10. Wooden Spoons long handled wooden spoons

work very well when mixing liquid and dry
ingredients.

Let us see how much you have learned from the lesson. Read and answer
the activity below using the following scale:

points Very satisfactory

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.
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B. Ingredients

1. Flour
Baking flour contributes body and structure, texture
and flavor to baked goods.

2.

Sugar

Sugar is used as sweetener, for tenderness, texture, color

and acts as a preservative.

3.

Egg

Eggs provide leavening; add color, texture, flavor, and

richness to the batter. They are very important in helping to
bind all the other ingredients together. Beaten eggs are
leavening agent as they incorporate air into the batter, which
will expand in the oven and cause the cake to rise.

4. Butter, margarine, or other shortening

Fats used in baking to tenderize the product by shortening
gluten strands.

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.

3. Liquid necessary for hydrating flour proteins such as

milk, juices and coconut milk.

4. Salt - improves the flavor of yeast breads and retards

yeast activity.

10

Let us see how much you have learned from the lesson. Read and answer
the activity below using the following scale:

5 points Very satisfactory

4 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 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
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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.

Two Types of Pie Crust

1. Single pie crust - a pie lined with one crust topped with fillings.

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2. Double pie crust - a pie lined with crust topped with fillings and covered
with another crust.

Characteristics of a Well-made Crust

1.
2.
3.
4.
5.
6.
7.

A well- made crust is characterized by tenderness and flakiness.

A good crust has even thinness all over.
Has a well-formed shape.
It should fit the pan well, the edges are well- fluted and neatly done.
The color of the crust should be light golden brown.
The texture should be flaky not compact or soggy.
It should be easily cut but not crumbly or tough.

Methods of Mixing Single Crust Pie and Double Crust Pie

Basic Recipes for Pie Crust
Ingredients:
All-purpose flour
Salt
Shortening
Water (cold)

Single Pie Crust

1C

tsp
1/3

tsp

2 to 3 tsp

Double Pie Crust

2C
1tsp
2/3

4 to 5 tsp

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Procedure for Single Pie Crust:

1. Measure unsifted flour. Combine with salt when sifting

into the bowl. Measure lard kept at room temperature
and add to the flour mixture. Use a pastry blender or cut
using two knives to blend until the mixture looks like a
course meal.

2. Measure cold water and sprinkle over the flour mixture.

Press dough holds together.

3. Sprinkle a little flour on the kneading board and rolling

pin. Place the dough on the board and form it into a ball
with your hand.

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4. From the center, roll the dough to the edges. Be sure to

keep an even thickness of the dough in all directions to
produce a perfect circle. Keep the dough an inch bigger
than the pie plate.

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.

Procedure for Double Pie Crust:

1. Mix all the ingredients required for a double pie crust

following the same procedure as the single crust.
Divide the dough into two. Roll out first the lower crust
and fit it carefully on a pie plate. Prick liberally and set
aside.

2. Prepare the desired filling and place it over the

prepared lower crust. Roll out the other half of the
dough and place it over the lower crust to cover the
filling.

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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.

4. Crimp the edge of the crust with the tines of a fork or

the tip of a teaspoon. The top of a double pie crust is
gashed to let steam out. Bake double crust pies at
425F or 218C for 30 to 35 minutes if the filling is
uncooked and 25 minutes if the filling is cooked. The
pie crust is ready when it is flaky and becomes golden
brown in color.

Different Types of Fillings and Toppings for Pies and Pastries

1.

Fruit Fillings - include mango, banana, pineapple, buko, macapuno and

other fruits. Fruits containing high acid or fruit juice require the use of more
flour or cornstarch.

2.

Cream filling- the hot mixture is blended into beaten egg yolk and cooked at
the correct time and temperature.

3.

Meringue- it can serve as toppings for pies and pastries. It is an egg-white

foam with beaten sugar, baked until it is delicately browned.

Pointers in Making Successful Fillings and Toppings

1. For soft meringue, add sugar gradually, starting from the frothy stage of
beating egg whites to prevent meringues leaking. It is important to beat in
sugar, not folding it for a more stable meringue. Beat the meringue until
rounded peaks are formed. Too much sugar produces a sticky crust; less
sugar results in less tender meringue.
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2. Seal the meringue to the edge of crust to avoid shrinkage.

3. Beat egg whites as follows:

frothy- beginning stage, entire mass forms and bubbles appear

rounded peaks- peaks turn over slightly

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:

Scald the milk before adding to other ingredients; and

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.

Principles for Making Yeast Bread

1. Read the recipe and practice accuracy in measuring ingredients.
2. Prepare pan by greasing the baking sheet, if the recipe directs
ungreased pan, dont grease.
3. Use lukewarm water for yeast.
4. Knead the dough by folding the opposite side toward you, using the
heels of hands, gently pushing the dough away. Give it one quarter
18

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

2. All purpose flour

6. Water and milk

3. Yeast

7. Eggs

4. Sugar

8. Shortening

Two Types of Yeast Bread

1. Lean Bread - made by using the basic ingredients such as flour,
water, yeast, salt and shortening.
2. Rich Bread - has added ingredients such as milk, eggs, sugar, dried
fruit, nuts, seeds and flavoring extracts that enhance the flavor and
nutritive value of bread.
Basic Bread Making Operation
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1. Dissolve yeast in warm water with a small amount of sugar. Granular

yeast requires lukewarm water.
2. Mix the dough. The following methods are used to mix dough in bread
making.
a. Straight dough method - uses all of the ingredients at one time to
make the dough. All the flour is added without a preliminary
fermentation period.
b. Sponge dough method - part of the flour is mixed with liquid and
all of the yeast to make a drop batter and set aside to rise bubbly,
then the rest of the ingredients are blended and the mixture is
treated like a straight dough.
c. The no need method kneading is not done. Instead, the
dough is dropped directly into the pan before or after rising of the
first period. The products are not as fine as the kneaded doughs.
3. Cover the dough and allow to ferment until double.
4. Punch down the risen dough.
5. Shape the dough.
6. Test the shape dough.
7. Bake the dough until done.
Reminders:

Avoid over kneading the dough.

A weighing scale is used to ensure the
uniform sizes of
dough when shaping.
Always preheat the oven before baking.

Causes of Failure in Baking Breads

External Appearances
Poor shape :

Too much dough for pan; improper shaping of loaf;

insufficient rising time.
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Too small:

Too much salt; not enough yeast; insufficient rising

period; oven too hot.

Too pale:

Not enough sugar; temperature of dough during

mixing and rising too high; oven temperature too low.

Too large:

Not enough salt; too much yeast; rising period too

long; oven temperature too low.

Too dark:

Oven too hot; too much sugar; insufficient rising time.

Uneven color:

Improper shaping of loaf; incorrect placement in oven;

uneven oven heat.

Too thick crust:

Crusting of dough during rising time; oven

temperature too low; over baking.

Cracks:

Crusting of dough during rising time; cooling loaf

quickly.

Tough:

Not enough shortening; insufficient rising time; over

baking.

Blisters:

Improper shaping of loaf; temperature of rising too

low; rising time too long.

Lack of shred:

Over kneading; rising time too long.

Flying:

Top crust ( air beneath crust ): sugar proportion

wrong; dough too stiff; insufficient rising time; crusting
or dough during rising; over knead.

Internal Appearances
Poor color:

Too much yeast; temperature of dough during mixing

and rising too high; rising time too long; oven
temperature too low.

Streaks:

Crusting of dough; improper mixing of dough; too

much flour used during kneading and shaping of loaf.

Coarse:

Dough too soft; temperature of dough during mixing

and rising too high; rising time too long.

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Uneven:
Poor texture:
Flavor:

Dough too soft; too much flour used during kneading

and shaping; improper punching and shaping.
Too much flour; wheat flour substitutes; temperature
of dough during rising too high; rising time too long;
over kneading.
Wrong proportion of ingredients; temperature of
dough during mixing and rising too high; rising time
too long; excessive fermentation; too much yeast.

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

Wear cooking outfit always.

Sanitize all utensils and tools.
Always focus on your job to prevent
accident.

22

Let us see how much you have learned from the lesson. Read and answer
the activity below using the following scale:

5 points Very satisfactory

4 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 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

Which of the following shows a well done fillings and toppings?

A. The beaten egg whites peaks remain standing when the mixer or whisk is
lifted.
B. The crust if custard pie is soak.
C. The crust shrink.
D. The beaten egg yolk is thin and colored golden yellow.

4.

The following are characteristics of a well-made crust except one.

A. Crust is tender and flaky.
B. Crust is easily cut but not crumble or tough.
C. It has even thinness all over
D. Its color is deep golden brown.

5.

A pie lined with crust topped with fillings and covered with another crust.
A. Double pie crust
B. Single pie crust

B. Quarter pie crust

D. Triple pie crust

Lesson 3. Baking of Pies, Pastries and Breads

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.

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PINEAPPLE PIE

Prepare the recipe for double crust pie. Prepare the pastry lined pan.
Filling:

no. yields: 1 large pie, 8 slices

3 pcs. eggs
1 cup sugar
teaspoon salt
1 cup crushed pineapple ( drained )

cup all-purpose flour

1/3 cup melted butter
2 tablespoons lemon juice
cup water

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:

no. of yields: 1 large pie 8 slices

2 cups buko cut into strips
cup sugar
cup evaporated milk

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

1/3 cup butter

2 tablespoons evaporated milk

cup cashew nuts

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

2 tablespoons cornstarch (corn flour)

1 egg yolk (lightly beaten for egg wash)
For the pineapple filling
2 cans (20 oz can) sliced pineapples
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch or corn flour (mixed with 1 teaspoon water)

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

Always pre- heat the oven

Use quality ingredients
Follow the steps properly
Measure ingredients accurately
Always wear your apron

28

PANDESAL
5 cups sifted all purpose flour

2 teaspoon salt

1 tablespoon dry yeast

lard for greasing

1 cups lukewarm water

cup milk

cup sugar

2-3 cups bread crumbs

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.
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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.

No. of yields: 24 pieces. ( small pandesal )

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

2. Sift together into a bowl and

4. Alternately add dry ingredients and

set aside

liquid ingredients in four batches

2 cups sifted flour

beginning and ending in dry.

1/3 cup sugar

1 tablespoon baking powder
teaspoon salt
Procedure:
Blend in the melted shortening. Make a well at the center of dry
ingredients and add liquid mixture all at one time.. With not more than 25
strokes, quickly and lightly stir until dry ingredients are barely moistened. Batter
will be lumpy and break from the spoon.
Cut against the side of the bowl with a spoon to get enough batter at one
time to fill each muffin pan well 2/3 full. Place the spoon in the well and batter
off with another spoon or spatula. Fill any empty well half-full with water before
placing the pans in the oven. Bake at 425 F to 25 minutes or until muffins are
even golden brown.
Run the spatula around each muffin and lift out. If muffins need to be
warm before serving, loosen them and tip slightly in the well. Keep in warm
place. Serve warm.

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No. of yields: 1 dozen muffins

Reminders
Too much mixing will
result in muffin
tunnels.

Dough and batter

should be properly
mixed to achieve
correct blending of

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

1/3 cup butter

2 tablespoons evaporated milk

cup cashew nuts

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)

Thin all over Neat and even Thick

and
and
even edges
uneven edges
edges
all over

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

not Soft, compact

nor and 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:

Challenge yourself and do the activity below.

ACTIVITY 5
Baking Pies and Pastries

Directions: Prepare the following 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.

The following are steps on how to determine the selling price.

1. List all the ingredients and packaging materials used

2. Make a list of operating expenses

labor

transportation

electricity

gas

rentals

water bill

3. List down all expenses for ingredients and operating expenses

4. Determine the product yield
5. Divide total cost with number of yield to set the cost
6. Decide how much you will add to the cost of labor.

Computation of Food Cost

To determine food cost, follow this formula:

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.

1. To protect the food against contamination

2. To make distribution of the products to various outlet
3. To minimize damage to product while in transit.

37

Packaging tools and equipment

1. Indigenous materials bayong, native bag, bilao, banana leaves, coconut

leaves, coconut shell, native basket
2. Plastic plastic packages are lighter, polyethylene plastic, cellophanes
3. Styro foam

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.

Examples of Packaging Materials

38

Lesson 7. Preparing a Project Plan

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.

Sample Project Plan

Name: ___________________________

Year and Section: ________________

39

Name of Project: ___________________

I.

Date: __________________________

Objectives

1. To acquire knowledge and skills on how to prepare Buko Pie.

2. To produce quality and marketable Buko Pie.
3. To gain profit in the production of Buko Pie.
4. To observe safety measure while doing the job.

II.

III.

Tools and utensils and equipment

baking pan

measuring cups

set of mixing bowl

pastry brush

wooden spoon

rolling pin

spatula

fork tines

Ingredients for Buko Pie

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

B. Packaging and Labeling

1 piece box

P10.00

TOTAL

P10.00

C. Labor Cost

25/hour

P25.00

D. Operating Expenses

gas

10.00

soap and water

5.00

transportation

8.00

41

TOTAL

23.00

Total Production Cost

P136.00

Yield: 8 pieces
Unit Cost per piece
Mark up (25% of Production Cost)

Selling Price = Total Production Cost of 25% Mark up

Number of Yield

136
Total Profit

IV.

21.25/piece

Procedure
1.
2.
3.
4.
5.
6.
7.
8.

V.

x 25%

Prepare the pastry lined pan

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
Prepare all the tools, equipment and ingredients needed.
Prepare the recipe for double crust pie.
Criteria for Assessment
RUBRIC FOR PERFORMANCE

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

Very unique Unique and Less unique Not unique

and
very very original and
very and
very
original
original
original

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

Directions: Briefly discuss the question to defend your answer.

1. Why is it important to prepare a project plan first before you start to prepare a
particular recipe?

Challenge yourself and answer another activity regarding the

preparation of project plan.
Activity 9
Make your own Project plan
Directions: Prepare a project plan for quality and marketable pumpkin pie, apple pie
and egg pie.
Sample Project Plan

Name: ___________________________

Year and Section: ________________

Name of Project: ___________________

Date: __________________________

I.

Objectives

1.
2.
3.
4.

45

II. Tools and utensils and equipment

III. Ingredients
A. Ingredients

B. Packaging and Labeling

C. Labor Cost

D. Operating Expenses

IV. Procedure
46

V. Criteria for Assessment

DEEPEN Your Understanding

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

Original Recipe Yield 1 pie

Ingredients:
6 cups thinly sliced apples
3/4 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9 inch single crust pie
Procedure:
1.

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:

Baking pie is a rather

straightforward technique, but a
few tips can only help to make
your pies come out looking and
tasting perfect!

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

Let us see how much you learned from the lesson.

Activity 10
Directions: Read the statements/questions below and defend your answer.
1. How would you determine the marketability of apple pie, and fruit pie?

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.

TRANSFER Your Understanding

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:

Your task is to prepare varieties of pies, pastries and breads.

51

Role:

In charge in supervising the production of pies, pastries and breads.

Audience:

The students and parents invited in a school bazaar.

Situation:

The challenge involve is to produce new products that introduce

innovation with the help of new technology as a whole.

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

4. It is used to mark and cut round and flat dough.

A. Pastry brush
B. Pastry cutter
C. Spatula
D. Wooden spoon
5. A leavening agent necessary for hydrating flour proteins such as milk, juices
and coconut milk.
B. 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?
E. The egg beaten egg white peaks remain standing when the mixer or whisk
is lifted.
F. The beaten egg yolk is thin and colored golden yellow
G. The crust if custard pie is soak.
H. 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

53

Hope you enjoy the journey of learning with the use of this module.
CONGRATULATIONS!

54

Appendix A
Answer Key:

Pre-Test/ Post Test

1. D
2. D
3. B
4. A
5. B
6. C
7. A
8. C
9. D
10. D
Activity 1
1. Pastry brush
2. Pastry cutter
3. Mixing bowl
4. Mixer
5. Measuring cups and spoons
Activity 2
1. Flavor
2. Liquid
3. Leavening agent
4. Bind
5. Dehydrated
Activity 3
1. C
2. B
3. A
4. A
5. A
Activity
1. Sugar
2. Butter
3. Egg whites
4. 20
5. Medium
55

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

Very pleasing Pleasing

Less
pleasing
color
color
combination
combination color
combination

Not
pleasing
color
combination

b. Design

Very unique Unique and Less unique Not unique

and
very very original and
very and
very
original
original
original

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