TLE

Pies and Pastries

- Pies and pastries are baked products that add variety to a meal.
- They are delicious and delightful items.

PIES
TWO BASIC TYPES OF PIES
1. Single-Crust Pies MIXING METHOD FOR PIES AND PASTRIES
- Has one crust only
1. CUT IN
- Can be pre-baked then filled with a
- Mixing fat to flour with the use of a
cooked or uncooked filling
pastry blender or dull knives in
- Crust and filling can be cooked
cutting motion or tossing in flour
together.
with finger tips into the shortening
to form a coarse mixture or until the
2. Two-Crust Pies
size of corn or pea is achieved.
- Has top and bottom crust, usually
filled with cooked filling

FOR SUCCESSFUL BAKING OF PIES, THE FOLLOWING SHOULD BE FOLLOWED:

1. Use cold butter
2. Cut in the butter into the flour until
corn size to avoid too much
absorption of liquid.
3. Add just enough water to form a ball
of dough. Too much liquid makes the
dough sticky, too little water will
produce a crumbly dough.
4. Roll out the dough between 2 sheets
of waxed paper or plastic, not on a
floured surface, to prevent tough
dough.
5. Chilling the dough for 20 minutes
contributes to a flaky pastry.
6. Start rolling the dough from the
center out, about 1/8”. Rolling
TOOLS USED IN PREPARING PIES AND PASTRY
1. Dry and liquid measure cups
should stop before the edge of the
dough to prevent the tendency to
split.
7. The dough should fit snugly into the
pan.
8. Prick the pastry shell with a fork to
allow air to escape and to prevent
shrinkage of the crust before baking.
9. The edge of the pie can be fluted,
forked using the tines of the fork,
roped or scalloped.
10. Avoid over handling of the dough
because heat from the hands can
melt the butter. Gluten will develop
resulting in a crumbly dough and
hard crust.
 - Dry measuring cups are used for
measuring dry ingredients such as
flour and sugar.
2. Measuring spoon – used to measure
small amounts of ingredients, such
as baking powder, baking soda, and
salt
3. Mixing bowls – used for mixing
ingredients, with sloping sides.
4. Strainer - Used to strain or sift dry
ingredients
5. Wooden/Mixing Spoon – used for
different types of mixing
6. Pastry Blender – has a handle with
wire, used to cut in fat or shortening
in preparing pastries, pies and other
kinds of dough.
7. Pastry Wheel – used for cutting
dough when making pastries
- Liquid measuring cups are used to
measure the volume of liquid
ingredients such as oil and water.
8. Pastry Brush – used in greasing pans
or tops of bread and pastries.
9. Rolling Pin – used to flatten or roll
the dough
10. Rubber Scrapper – used to remove
bits of food inside the bowl.
11. Timer – used in timing baked
products, rising of yeast and to
check the doneness of cake.
12. Weighing Scale – used to measure
large amounts of ingredients
13. Utility Tray – used to hold
ingredients together
14. Oven – used in producing bakery
products.

CHARACTERISTICS OF GOOD QUALITY PIE

1. Golden brown with darker brown 5. Flaky, not soggy
edges 6. Easily cut
2. Slightly blistered crust 7. Pleasing flavour
3. Neat, even edges 8. Tender
4. Fits pan well
CAUSES OF POOR QUALITY PIES AND PASTRY
1. Tough crust 5. Soggy lower crust
2. Solid crust 6. Thin, brittle crust
3. Pale crust 7. Pastry shell blisters
4. Dark crust 8. Shrinks in pan

PASTRIES
- They are made with a high proportion of fat to flour with a small amount of liquid.
- Include pies, tarts and turnovers.
- Tarts are considered as small pies.
- They are flaky and crisp.
- They are popular types of dessert and snacks.
- Pastries are enjoyable to make after the skills in preparing the dough with different sweet
fillings or meat fillings have been developed.
FACTORS AFFECTING THE QUALITY OF TIPS IN PASTRY MAKING
PASTRIES
1. Use all-purpose flour.
1. Sequence in which the ingredients 2. Lard or solid fat makes a flaky
are added to the mixture; the pastry.
shortening should be thoroughly cut 3. Use 4 T. fat for every cup of flour.
in or mixed with the flow before 4. Use less salt if the fat is already
adding water. salted.
2. Length of time of mixing;
overmixing makes the product hard.
PROCEDURE IN PREPARING THE MOLDS
FOR TARTS
STEPS IN PREPARING A CHOUX PASTRY
1. Lay pastry over the tart molds.
1. Heat butter and liquid.
2. Cut the dough with a pastry cutter.
2. Pour flour into the melted butter.
3. Remove excess dough.
3. Beat until smooth.
HOW TO MAKE A FLAKY PASTRY 4. Add beaten eggs gradually.
5. Spoon choux into a pastry bag.
1. Roll out the cooled dough.
6. Pipe out 3 inches of length of
2. Dot fat over 2/3 of the pastry.
dough.
3. Fold the dough without the butter
7. Bake until done.
upward.
4. Fold a butter dough over.
5. Seal the edges of the pastry

ENGLISH
Adverbs
Adverbs – words that modify verbs, adjectives, and other adverbs
TYPES OF ADVERBS

Manner – tells how the action occurred
ex. She ran quickly.
Time – tells when the action occurred
ex. The mayor recently suspended the
classes.
Place – tells where the action occurred
ex. Look everywhere for the thief.
Frequency – tells how often the action
occurred
ex. I rarely visit my old hometown.
Purpose/Reason – tells why the action
occurred
ex. Absentmindedly, Carl walked casually
into the wrong classroom.
Degree/Quantity – tells how much or to
what extent the action occurred
ex. I have almost finished my report.
Affirmation – emphasizes or agrees to the
action that occurred
ex. You’ve absolutely nailed that test.
Adverbial Degrees
Positive degree – form used when there is
no comparison being done. It is the same as
the dictionary form of an adverb.
ex. She works efficiently
Comparative degree – used in comparing
two actions or conditions. This is usually
formed through the use of the adverbs
more or less.
ex. She is working more/less efficiently
today.
- Most adverbs that have only one
syllable and do not end in –ly form
the comparative degree through the
(Yung Sonnet 18 pakibasa nalang sa book)
SCIENCE
Applying the Octet Rule of the Elements Using the Lewis Dot Symbol / Structure
Octet Rule - states that an atom either loses
or gains electrons to achieve the electron
structure of the noble gases with eight
electrons in the outermost orbital
Valence Electrons - the number of electrons
in the orbital of the outermost shell.
Lewis Structure
- also called electron dot structure.
- named after Gilbert Lewis
Negation – disagrees to the action that
occurred
ex. He is not very good at sports.
addition of the suffix –er.
ex. She is working faster today.
Superlative degree – used in describing the
difference of an action or condition from
more than two things. This is formed
through the addition of most or least in
adverbs that end in –ly.
ex. She works most/least efficiently in
relaxing conditions.
- It is also formed by adding the suffix
–est in adverbs with one syllable.
ex. Off all the employees, she works
the fastest
- is a representative in which the
symbol of the element is surrounded
by its valence electrons
(represented by dots).
Ionic Bond
- is the electrostatic attraction that
holds together the oppositely
charged ions in a compound.
- happens when a metallic atom
reacts with a nonmetallic atom.
FORMULAS AND NAMES OF IONIC COMPOUNDS
Formula of a Compound - tells what elements are in the compound and in what
proportions.
Example: Sodium Chloride STEPS IN NAMING IONIC COMPOUNDS
- consists of one sodium ion and one - identify the ions in the formula.
chloride ion - give the cations anions
- the formula is NaCl - combine the names of the ions.
Therefore, NaCl is compound that is
made up of one sodium atom and one
chlorine ion.
EXAMPLES NaCl CaCo3
1. Ions in the formula Na+ and Cl- Ca2+ and Co3 2-
2. Names of the cations and Na+, sodium, Ca-, Ca2+, calcium, Co3 2-,
anions chloride carbonate
3. Name of the compound Sodium Chloride Calcium Carbonate

NAMING IONIC COMPOUNDS Ions Na and Cl

Cations Na Sodium
- An ionic compound is named by
Anions Cl Chlorine
using the name of the cation (metal)
Name of Sodium Chloride
followed by the name of the anion
Compound
(nonmetal), adding -ide to the root
of the nonmetal name.
Kl Potassium Iodide
NaF Sodium Fluoride
CaO Calcium Oxide
MgS Magnesium Sulfide
HO Hydrogen Oxide
NaO Sodium Oxide
LiF Lithium Fluoride