The document outlines the preparation and production of pastry products, defining pastries as rich flour mixtures high in fat and low in liquid. It details ingredients and techniques for making various types of pastries, such as pies, tarts, turnovers, and local Filipino delicacies. The principles of pastry preparation emphasize the importance of flour types, fat choices, and handling techniques to achieve the desired crust characteristics.

1. LESSON 2:
PREPARING AND
PRODUCING PASTRY
PRODUCTS

2. Definition of Pastries
Pastries are an assortment of rich flour mixtures
consisting of a high proportion of fat to flour with
relatively small amount of liquid and is enriched with
different kinds of fillings.

3. Ingredients in Pastry Making
• Ideally, pastry flours, which contain less gluten than all-purpose
flour, should be used.
• Lard, hydrogenated shortening, butter (which are fats that contain
moisture) are better used than liquid oil.
• Water or liquid milk may be used. Milk improves the flavor and color
of the crust. For commercial products, water is usually used.
• Steam is the primary leavener for pie crust and air is the secondary
leavening agent.
• The use of salt in any baking product improves the flavor.

4. Kinds of Pastries
1. Pies - single or double-crust and filled with variations
of fillings ranging from:
•Fruits - strawberries, blueberries, apples, bananas,
pineapple, mango, peaches, buko (young coconut)
•Meat - ground pork, shredded beef, strips of chicken,
ham
•Spices - cinnamon, nutmeg; raisins, nuts, custard, and
cheese

5. 2. Tarts - bite-size pastry shells filled with variety of fillings like
yema (custard) topped with nutty caramel and meringue and
comes in boat or round shape with fluted edges. Tarts are also
called small pies.
3. Turnovers - layered and flaky crust folded into empanada shape
and filled with a variety of fillings - fruits, jams, chicken, pork, beef,
tuna with cream, and vegetables.
4. Puffs and Popovers - hollowed shells made of choux pastry that
are crisp and brown on the outside with shiny, thin crust but moist
and soggy inside.
5. Local Filipino pastries - include regional delicacies like otap,
barquillos, rosquillos, turrones de kasoy, turrones de mani, roscas,
and all time favorites like hopia and empanadas or empanaditas.

6. ACTIVITY 3:
Bring an actual sample or a picture of one type of
pastry. Show this to the class and tell something about
it. Each student must present his/her actual sample or
picture of pastries and calls another student to do the
same.

7. Classification of Pastry Crusts
The dough used in pastries in flakiness and tenderness depending on
the ratio of flour, salt, shortening, and water.
• HOPIA - is more flaky; that of cream puff and croissant are more
tender than pizza. The dough, oftentimes called crust, can be
classified single or double.
• Single-crust pies need only one layer that is ussually laidb at the
bottom of the pan called the lower crust. Custard pie, Chicken a la
king pizza, or boat tarts are some of its example.
• Most pies have a combination of lower and upper crusts. Buko pie,
pineapple pie, and the apple pie are some of its example.

8. • The traditional type of pies are round in shape and baked in pie pans
approximately 9 inches in diameter. Some pies today are larger in size
(e.g pizzas) or smaller (e.g chicken pies, meat pies) Other types of
pastries like croissants or cream puffs require additional types of
ingredients and special technique in working out the dough.
• An ideal crust should be tender and flakiy.
These characteristics cab be achieved basically in two ways:
1. by combining the right proportion of flour to shortening
2. by executing the correct technique in mixing.

9. Principle in the Preparation of Pastries
1. The dough in pastries do not need a highly developed gluten. Use
pastry flour for this. If pastry flour is not readily available, all-purpose
flour can serve the purpose.
2. Enough gluten development is dependent on controlled manipulation-
the ratio of flour to shortening and the amount of water added.
3. Shortening and butter is preferable than liquid oil. The former
contains moisture that has a better effect on flakiness.
4. Overhandling of the dough leads to a higher gluten development,
making the dough more elastic and sometimes rubbery. When mixing,
use the fingers instead of the heels of the hand to avoid over
handling.

10. 5. The ratio of flour to shortening ranges from 1:1/3 cup to 1:2/3 cup.
6. Make the addition of the liquid (water or milk) on a gradual basis. Since
flours have different absorbing properties, approximate the right amount of
liquid by sprinkling it as you go along until the correct level of hydration has
been achieved.
7. Milk improves the color of the crust and salt improves the flavor. Milk can
be used instead of water. On the other hand, skip salt when margarine is
used.
8. Use light strokes in mixing and roling. This slow downs gluten
development.
9. Cold water or liquid contributes to flakiness. Fat particles are well formed
and preserved. Over hydration is minimized.
10. Roll out lightly with rolling a pin. Place dough in between sheet of waxed
paper to facilitate rolling and to produce a smooth, well-flatten crust.

11. Activity 4:
On a strip of cartolina, write one of the principles
in the preparation of pastries. Read each principle
aloud, and then explain its meaning.