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  1. 1. Group I<br />COC<br />SY 2010-2011<br />Presents<br />
  2. 2. Definitions and Facts about<br />Cookies<br />Breads<br />Pastries<br />Biscuits <br />Cakes<br />
  3. 3. Cookies<br />
  4. 4. A cookie is a small, flat-baked treat, usually containing fat, flour, eggs and sugar. <br />http://en.wikipedia.org/wiki/Cookie<br />
  5. 5. Classification of Cookies<br />
  6. 6. Drop Cookies<br /> made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet<br />Refrigerator cookies<br /> made from a stiff dough that is refrigerated to become even stiffer<br />Molded cookies<br /> made from a stiffer dough that is molded into balls or cookie shapes by hand before baking<br />
  7. 7. Rolled cookies<br /> made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter<br />Pressed cookies<br /> made from a soft dough that is extruded from a cookie press into various decorative shapes before baking<br />Bar cookies<br /> consist of batter or other ingredients that are poured<br />
  8. 8. Sandwich cookies<br /> rolled or pressed cookies that are assembled as a sandwich with a sweet filling<br />
  9. 9. Breads<br />
  10. 10. Breads are a group of staple foods prepared by baking, steaming, or frying a dough or batter consisting minimally of flour and water<br />
  11. 11. Kinds of Breads<br />
  12. 12. Banana Bread<br /> Banana bread is a sweet bread that is made from smashed overripe bananas, brown sugar or honey, nuts and flour.<br />Raisin Oatmeal Bread<br /> Raisin Oatmeal bread uses both wheat and all-purpose flour. <br />Cinnamon Raisin Bread<br /> This bread is full of raisin and has a rich sprinkling of cinnamon<br />
  13. 13. Olive Bread<br /> Olives are pitted and chopped before being added to this tasty loaf<br />Honey Wheat Bread<br /> Sweeten your wheat bread by adding honey to your recipe<br />Pita Bread<br /> Pita bread is a Greek bread that has worked its way into Western society<br />
  14. 14. Pastries<br />
  15. 15. Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs.<br />
  16. 16. Types of Pastry<br />
  17. 17. ShortcrustPastry<br />Shortcrustpastry is what is used in pies. Once the dough has been made, it is rolled out on a floured board (only once) and then shaped, filled and baked.<br />Rough Puff Pastry<br /> The fat in the layers melts and causes air pockets, which results in a light, flaky pastry.<br />Puff Pastry<br /> Made with layers upon layers that expand as the pastry bakes, puff pastry is an extremely light, puffy, flaky pastry.<br />
  18. 18. Phyllo<br />Phyllopastry is an extremely thin pastry that is layered in sheets to create a final dish. <br /> Pate a Choux<br /> Making pate a choux (also referred to as choux pastry) can be somewhat difficult because the timing of it is fairly precise; however, learning to make a good pate a choux is not out of reach of the average home chef.<br />
  19. 19. CAKES<br />
  20. 20. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).<br />
  21. 21. Types of Cake<br />
  22. 22. Sponge cakes <br /> light cake whose leavening comes only from beaten egg whites (no baking powder or soda), and has little or no butter and thus have very little fat content.<br />Chiffon cakes<br />light like sponge cakes, but are easier to make because there are no egg whites to beat and fold in<br />Angel food <br /> cakes have no added leavening (such as baking powder), shortening or egg yolks<br />
  23. 23. Charlottes<br />poured into a bowl lined with bread, ladyfingers or pieces of cake, then decorated<br />Meringue cakes<br /> Made from beaten egg whites and sugar, meringue is used as a leavening agent in some cake batters or to lighten a soufflé or mousse.<br />Rolls<br /> baked in a shallow pan and used for jellyrolls or such holiday cakes as the Christmas "yule log," an especially nice variation<br />
  24. 24. The End<br />
  25. 25. Credit to:<br />Angeli Mae Cantillana<br />Allysa Mae Gargarino<br />JamellaLendenOlea<br />Ciara Sophia Roxas<br />Joshua Bulfa<br />Maria Clarissa Valencia<br />Jasper Rodriguez<br />Soviet Skaya Joy Arguelles<br />

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