The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them. The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.

2. ● Prepare variety of pastry products according to standard mixing
procedures, formulation, recipes and desired product
characteristics.
● Use appropriate equipment according to required pastry products
and standard operating procedures.
● Bake pastry products according to techniques and appropriate
conditions, and enterprise requirement and standards.
● Select required oven temperature to bake goods in accordance
with the desired characteristics, standards recipe specifications
and enterprise practices.
Learning Objectives:

3. 01 Pies and Pastries
Table of Contents
02 Kinds of pastry
03
04
Baking
Temperatures
Mixing Techniques

4. 01
Pies and Pastries

5. Pies and Pastries
Pies and pastries, like cakes, are
delightful to eat especially when they
are baked properly. A well-prepared
pastry may be determined by the
quantity of its pie crust.

6. Pies and Pastries
Pastry is a delicate baked product which consists of crust
and filling. It contains high percentage fat, which
contributes to a flaky or crumbly texture. A good pastry is
light and airy and fatty, but firm enough to support the
weight of the filling. When making a short crust pastry,
care must be taken to blend the fat and flour thoroughly
before adding any liquid. This ensures that the flour
granules are adequately coated with fat and less likely to
develop gluten.

7. You can enter a subtitle
here if you need it
Types of
Pastry
02

8. Cream puffs – a type of light pastry that is
filled with whipped cream or a
sweetened cream filling and often
topped with chocolate
1. Cream puffs

9. Puff pastry- a light, flaky, rich pastry
made by rolling dough with butter and
folding it to form layers: used for tarts,
napoleon
2. Puff pastry

10. Danish pastry – a pastry made of
sweetened yeast dough with toppings
such as fruit, nuts, or cheese.
3. Danish pastry

11. French pastries - a rich pastry, filled with
custard or fruit.
4. French pastries

12. Pie and tart - pastries that consist of two
components: the first, relatively thin
pastry (pie) dough, when baked forms a
crust (also called pastry shells) that holds
the second, the filling.
5. Pie and tart

13. Croissants - a flaky raised dough. It is like
a sweetened cross between a simple
yeast-raised dough and puff pastry. The
dough is rolled with butter to create
layers and is then left to rise, creating a
very light texture. The downside is that it
is technically involved and requires a
great deal of work
6. Croissants

14. Pastry Ingredients
type of flour used in baking
pastries. The gluten content
of this flour provides
framework or substance of
baked pastries.
Flour
fats frequently used
to make pastry. Butter
and margarine
produce a less tender
crust.
an important
ingredient in pastry
because it provides
the moisture needed
to develop gluten.
Water
Lard
contributes to the
flavor of pastry and
has no influence on
flakiness or
tenderness.
Salt

15. Mixing
Techniques
03
Applied for Pies and
Pastries

16. Stirring - mixing all ingredients together usually with a spoon in a
circular motion.
Stirring

17. Beating – introducing air into the mixture through mechanical
agitation as in beating eggs. An electric mixer is often used to
beat the ingredients together.
Beating

18. Whisking – also known as the whipping method and is usually
used for meringue, and for chiffon products. Air is incorporated
into such food as whipping cream and egg whites through very
vigorous mixing, usually with an electric mixer or whisk.
Whisking

19. Rolling - to flatten dough out into a sheet in preparation to
shaping to various forms.
Rolling

20. Laminating - fat is repeatedly folded into the dough.
Laminating

21. Creaming – fat and sugar are beaten together until light airy
texture.
Creaming

22. Kneading - working with the dough using the heel of hands,
accompanied by pressing, stretching and folding in order to
develop its gluten
Kneading

23. Cut in or cutting in – cutting fat into smaller pieces using two
knives or pastry blender to distribute fat in flour until it resembles
into coarse meal.
Cut in or cutting in

24. How to Bake Egg Pie
https://www.youtube.com/watch?v=yajLyDKCk7s

25. Pies and Pastries
Baking
Temperatures
04

26. Baking Temperatures for Pies and
Pastries
Not all ovens are of the same
kind and type. Check on the
quality of oven to be used to
ensure its capacity to
produce quality pastry
products. Heat should be
evenly distributed throughout
the compartment. Use the

27. Baking Temperatures for Pies and
Pastries
Types of Product
Oven Temperature Baking Time
Pastry
One – crust pie (custard type,
unbaked shell) 400°F to 425°F 30 to 40 min
Meringue on cooked filling in
prebaked shell 350°F to 425°F 12 to 15 min
Shell only 450°F 10 to 12 min
Two – crust pies with
uncooked filling 400°F to 425°F 45 to 55 min
Two – crust pies with cooked
filling 425°F to 450°F 30 to 45 min

28. Password
PIE

29. Thank
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