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Unit of Competency: PREPARE PASTRY PRODUCTS FOR PATISSERIES


Module No.: 1
Module Title: Preparing Pastry Products for Patisseries
Nominal Duration: 100 Hrs.
Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
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TABLE OF CONTENTS
TITLE PAGE
MODULE TITLE : Preparing Pastry Products for Patisseries
Lesson 1. Preparing baking ingredients, tools, utensils, and equipment 5-21
Lesson 2. Preparing pastry products 22-29
Lesson 3. Decorating and presenting pastry products 30-35
Lesson 4. Storing pastry products 36-37
MODULE TITLE : Preparing Yeast-Based Products
Lesson 1. Preparing, decorating and presenting yeast-based products 42-46
Lesson 2. Portioning and storing yeast-based products 47-50
MODULE TITLE : Preparing and Presenting Cakes
Lesson 1. Preparing basic and specialized cakes 55-64
Lesson 2. Preparing and using filling 65-69
Lesson 3. Decorating cakes 70-77
Lesson 4. Presenting cakes 78-81
Lesson 5. Storing cakes 82-83
MODULE TITLE : Preparing Sandwiches ( Hot and Cold )
Lesson 1. Preparing and presenting a variety of sandwiches 88-94
Lesson 2. Storing sandwiches 95-97
MODULE TITLE : Packaging prepared foodstuff
Lesson 1. Ensuring the suitable packaging, storing and transporting of food 102-105
Lesson 2. Selecting appropriate packaging material to specific foodstuff 106-108
Lesson 3. Packaging food according to needs 109-110
MODULE TITLE : Preparing appetizers and salads ( Hot and Cold )
Lesson 1. Preparing and presenting variety of appetizers 115-118
Lesson 2. Preparing and presenting hot and cold salads and dressings 119-130
Lesson 3.Storing appetizers and salads 131-132
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PREPARE PASTRY PRODUCTS FOR PATISSERIES
Module Title: PREPARING PASTRY PRODUCT FOR PATISSERIES
Module Introduction
The lesson deals with the preparation of baking ingredients, tools, utensils
and equipment for the production of baked products based on standard recipe. It
also covers the knowledge, skills, and attitudes of patissiers in hospitality
establishments in preparing and producing a variety of high-quality pastry.
Expected Outcome
After completing this module, you should be able to:
1. prepare baking ingredients, tools, utensils and equipment.
2. prepare pastry products.
3. decorate and present pastry and bakery products.
4. store bakery products.
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PRE-TEST
Direction: Read each of the following questions carefully. Answer each by
encircling the letter which corresponds to the best answer.
1. Which of the following are small flat sweet cakes?
a. biscuits c. muffins
b. cookies d. pies
2. What type of flour is commonly used in baking cookies?
a. all purpose c. cake
b. bread d. potato
3. What type of cookies is made from dough that is cut with a special cutter to
form shapes for special occasions?
a. bar c. refrigerated
b. pressed d. rolled
4. Which of the following baked products is mixed in the same method as
cookies?
a. biscuits c. muffins
b. cakes d. pies
5. Which type of cookie needs freezing before it is cut into desired shapes prior
to baking?
a. bar c. refrigerated
b. pressed d. rolled
6. What is the secret of a delightful pastry?
a. dough c. ingredients
b. filling d. pie crust
7. Which of the following must be done first when baking cookies?
a. apply frosting c. cream butter
b. blend ingredients d. sift flour
8. At what temperature level can gluten development be controlled?
a. boiling c. freezing
b. cold d. room temperature
9. Which of the following characteristics best describes a good pastry?
a. moist c. soft
b. pale d. tough
10. What is a good indicator of a well-baked pie crust?
a. rough c. soft
b. smooth d. under baked
11. Which of the following is a good example of a single-crust pie?
a. buko pie c. hopia
b. durian tart d. empanada
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12. What is a flour mixture that is thick enough to be rolled or kneaded?
a. batter c. crust
b. cream d. dough
13. Which of the following is a good example of a double pie crust?
a. buko pie c. hopia
b. durian tart d. empanada
14. What chemical composition found in flour is responsible for the structure of
a baked product?
a. carbohydrates c. gluten
b. fiber d. vitamins
15. Who among the following is an expert who specializes in pastries and
sweets?
a. baker c. chef
b. bartender d. patissier
16. What kind of baked product can be best filled with cheese, egg, butter,
hotdog and the like?
a. biscuits c. cookies
b. bread d. pastries
17. Which of the following are the ingredient/s placed between the slices of
bread or pastries?
a. fillings c. icing
b. frosting d. toppings
18. Which of the following types of bread is best used for sandwich?
a. Loaf bread c. wheat bread
b. Raisin bread d. rye bread
19. Which of these ingredients are used for fillings?
a. egg and cheese c. meat and fish
b. jellies and marmalade d. ham and cheese
20. Which of the following types of sandwich is grilled before serving?
a. cream sandwich c. wheat meal
b. hot sandwich d. slice white sandwich