All about PIES AND PASTRY FOOD REPORT.pptx

Its all about Pies and pastry in baking, the topics tackle mostly in all about basic baking process in pi and pastry products

1. B read 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 baked a 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 WITH SINGLE AND DOUBLE CRUST WITH FILLINGS INSIDE, AND IT CAN BE DIFFERENT TYPES OF FRUITS OR MEAT. 2. What is pastry. Its is any types of batter mixture , 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 fillings of Britton Pie before they colonized by the Americans? Potatoes fillings

7. Unlocking terminologies: 1. Pate- dough 2. single crust 3. double crust 4. pye - pie 5. Flaky- flat sheets of crispy dough 6. Galletes - from the 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 from 1300 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! History of 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. 1620  – The 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. Graham Cracker 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. Short 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!!!!!