This document provides information about pies and pastry production. It begins with objectives for a lesson on pies and pastry, including defining pies and pastry, tracing the history of pies, and understanding how pies evolved over different historical periods. The document then discusses the history of pies from ancient Egypt through the 19th century, when coconut pies became popular. It also examines 9 different types of pastry crusts and defines what pastry is. The document concludes with assignments for students to research the differences between pies and tarts.

1. Bread and pastry
production

2. Quarter 4- Module 8
Pies and Pastry

3. PIES AND
PASTRY

4. At the end of the lesson, the student
will be able to;
1. Identify the Pie and Pastry;
2. Trace the history of Pie;
3. Appreciate transformation/
evolution of Pie in every reign in
History.
OBJECTIVES:

5. pre-test
1. WHAT IS PIE?
2. What is pastry?
3. who is The first women who bakeda coconut piE?
4. What is the fillings of Britton Pie before they colonized
by the Americans?

6. pre-test
1. WHAT IS PIE? IS A BAKE PRODUCTS WITHSINGLE AND
DOUBLE CRUSTWITH FILLINGS INSIDE, AND IT CAN BE
DIFFERENT TYPES OF FRUITS OR MEAT.
2. What is pastry. Its is any typesof battermixture , it can be
straight method or mixed method.
3. who is The first women who baked a coconut piE? Mrs. Fisher
5. What is the fillingsof Britton Pie before they colonized by the
Americans?Potatoesfillings

7. Unlocking terminologies:
1. Pate- dough
2. single crust
3. double crust
4. pye- pie
5. Flaky- flat sheetsof crispy dough
6. Galletes- fromthe norman word gale “flat cake”

8. WHAT is
PIE?

9. Pie- is a baked
dish which is
usually made of
a pastry dough
casing that
covers or
completely
contains a filling
of various sweet
or savoury
ingredients.

10. HISTORY OF PIE

11. The pie began its
life before the
fourteenth
century in
Europe where
wheat was grown
and pigs and
cattle were
raised

12. Pie History from1300 to
1200 B. C.

13. The bakers to
the pharaohs, a
king who
believes he is
god,
incorporated
nuts, honey, and
fruits in bread
dough, a
primitive form of
a galettes.

14. Drawings were
found on the tomb
walls of Ramses II,
located in the Valley
of the Kings. King
Ramses ruled from
1304 to 1237 B.C.
Ramses III of 1186 to
1155 B.C

15. Pie History Roman times –
234 to 149 B.C.

16. When the
Romans defeated
Greece, they
brought with
them Greek
culinary foods
like the galettes.
The wealthy and
educated

17. Romans used many
types of meat in
every course of the
meal, including
dessert
course (secundae
mensea).

18. 1520 to 1530s. At
one banquet
during the reign
of King Charles
V, a chef of the
opened. Duke of
Burgundy
created a huge
pye with inside!
Historyof pies in the 16th
Century

19. British and
American Pies in
history:
The British were
baking pies long
before they
colonized
America. Pies
were mostly
savory topped
with potatoes.
Pie History in the 17th, 18th
and 19th Century

20. Pilgrims
brought their
pie recipes
with them.
First they
used berries
and fruits that
were local to
the New
World.
1620

21. They used
round pans to
cut corners and
to stretch out
their limited
ingredients. The
pans also tend
to be shallow
for the same
reason.
1620

22. Pies were served
with almost
every meal.
These pioneer
women stated to
set the trend of
pastry making
and making it a
form of
American
culture
1700

23. African
Slave – Mrs.
Fisher seems
to have been
supported by
kind hearted
citizens of
San
1879

24. Francisco and
Oakland who
helped Mrs.
Fisher to write
and publish
her Coconut Pie
Recipe in
1881 as both
she and her
husband were
illiterate.
1879

25. 1900s –
Legendary
glutton and a
ladies man,
James Buchanan
Brady (1856–
1917), known as
Diamond Jim
Brady, loved pies
of various types.
1900s

26. Types of
Pie Crusts

27. A one-crust or
single-crust
pie is one
where the
only crust is
along the
sides and
bottom of the
pan.
Single/One-Crust

28. Another type of
non-rolled single
crust is the graham
cracker or crushed
cookie crust.
Crush the crackers
or sandwich
cookies, mix them
with melted butter,
and press them
into a single crust.
GrahamCracker and
Crushed Cookie

29. Double
crusts, also
called two-
crust and
whole-crust,
consist of a
bottom crust
plus a top.
Double/Two-Crust/Whole-
Crust

30. Depending on
how much of
the pie is
covered, cut-
outs could
qualify as a
type of
double crust
Decorative Cut-Out

31. Crumb-top
crusts fall
somewhere
between a
double crust
and a single
crust with a
crumb
topping
Crumb-Top

32. WHAT
IS PASTRY?
Pastry -is a dough
of flour, water and
shortening that may
be savoury or
sweetened.

33. A
short history
of pastry
The many different
kinds of pastry
which are made in
Britain today have
evolved over the
centuries from a
crude flour and
water dough mixture
invented by the
Romans.

34. crust
Pastry
This is probably
the most
versatile type of
pastry as it can
be used for
savoury and
sweet pies, tarts
and flans.

35. PUFF
Pastry
This is one of
the ‘flaked
pastries’
characterised by
fat and air being
trapped between
the layers of the
pastry dough to
give a flimsy,
light and crisp
finish.

36. Flaky Pastry
Used as a crust
for savoury pies,
sausage rolls,
Eccles cakes
and jam puffs,
flaky pastry

37. Rough Puff Pastry
This type is a
cross between
puff and flaky
pastry.

38. CHOUX
Pastry
This incredibly
light speciality
pastry is used in
the making of
éclairs,
profiteroles and
cream buns.

39. FILO
Pastry
This type of pastry
(along with finely
shredded kataifi
pastry, also from
the
Mediterranean) is
made in very thin
sheets and used
as a casing for
numerous delicate
savoury and
sweet dishes.

40. Suet Crust Pastry
A traditional,
British, pastry
used for
steamed or
boiled puddings,
dumplings and
roly-poly
puddings.

41. Hot Water Crust
Pastry
Moulded by hand
while warm and
used for raised
meat and game
pies (like the
famous Melton
Mowbray Pork
Pies) hot water
crust pastry is a
rich and crisp
speciality.

42. Pate Sucree
Pastry
As the name
suggests, this
pastry is French.
It is a sweet
pastry that
incorporates
sugar and egg
yolks for a rich,
sweet result.
Usually baked
blind, it gives a
thin, crisp pastry
that melts in the
mouth.

43. PERFORMANCE CHECKLIST 1 2 3 4 5
The student can Identify the difference between Pies
and Pastry
The student understand the history of Pies
The student manifest interest in the evolution of
pies in every reign.
Show interest in digging the history of bakery
products such as pies and pastry.
The class do the activity, provided with rubrics:
Find out how well you performed by referring to the rubrics below:
PERFORMANCE LEVEL
How well did you perform? Find out by accomplishing the Scoring Rubric
honestly and sincerely. Remember it is your learning that is at stake.
Student____________________ Course________________ Date_____________

44. What are the 9 types of Pastry?
1.
2.
3.
4.
5.
6.
7.
8.
9.
10. She is know as the Legendary Glutton and Ladies Man.
11. The rim of the Pie pan design was inspired
____________tomb.
12. He is a Duke of Burgundy who created a Huge time
during ____________regimn.

45. Images What kind of Pastry
1. 1.
2. 2.
Assessment
Direction: Fill in the table with an appropriate answer.

46. Images What kind of Pastry
3 1.
4. 2.

47. Images What kind of Pastry
5 1.

48. ASSIGNMENT:
Direction: Study in advance the Difference
of Pie and Tart.
1. How to identify the tart from pie.
2. What the basic mixture of tart and pie.
3. What are the common ingredients of Pie
and Tart.
4. What is the first indication of tart.

49. THANK
YOU!!!!!