3. OGiven the scrambled
letters below,
unscramble them to get
a word or a group of
words related to
Pastries. Write your
answer in the separate
of sheet of paper.
4.
5. Kinds of Pastry
OPastries are an assortment of
rich flour mixtures consisting
of a high proportion of fat to
flour which relatively small
amount of liquid and is
enriches with different kinds of
fillings.
6. OThe 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 paste
and dough and to the many
products made from them.
16. 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
17.
18. Croissants
A flaky raised dough. It is
like a sweetened cross
between a simple yeast –
raised dough and puff
pastry.
19.
20. Turnovers
Layered and flaky crust folded into
empanada shape and filled with a
variety of fillings- fruits, jams,
chicken, pork, beef, tuna with
cream, and vegetables. Crust of
turnovers is similar to the recipe of
croissant, with a tender and flaky
texture.
21.
22. Local Filipino Pastries
Include regional delicacies
like otap, barquillos,
rosquillos, turrones de
kasoy, turrones de mani,
roscas and all time favourite
like hopia and empanadas or
empanaditas.
23.
24. Classification of Pastry Crust
OThe dough used in
pastries differs in
flakiness and tenderness
depending on the ratio of
flour, salt, shortening,
and water.
25. For instance, the dough
for hopia is flakier; that of
cream puff and croissant
are tenderer than pizza.
The dough, oftentimes
called crust, can be
classified single or double.
26. Single crust pies
need only one layer
that is usually laid at
the bottom of the pan
called the lower
crust.
27. Custard pie a la king
pizza or boat tarts
are some of its
examples. In some
pies, the crust is
found on top called
upper crust.
28. However, most pies
have a combination
of lower and upper
crust. Buko pie,
pineapple pie, and
apple pie are some
of its examples.
29. The traditional type
of pies is round in
shape and baked in
pie pans
approximately 9
inches in diameter.
31. 1. The dough in pastries
do not need a highly
developed gluten. Use
pastry flour for this. If
pastry flour is not readily
available, all purpose
flour can save the
purpose.
32. 2. Enough gluten
development is
dependent on
controlled
manipulation – the
ratio of flour to
shortening and the
amount of water
added.
33. 3. Shortening and
butter is preferable
than liquid oil. The
former contains
moisture that has a
better effect on
flakiness.
34. 4. Overhandling of the
dough leads to a higher
gluten development,
making the dough more
elastic and sometimes
rubbery. When mixing ,
use the fingers instead of
the heels of the hand to
avoid overhandling.
35. 5. The ratio of flour
to shortening ranges
from 1:1/3 cup to 1:
2/3 cup.
36. 6. Make the addition of the
liquid (water to milk) on a
gradual basis. Since the flours
have different absorbing
properties, approximate the
right amount of liquid by
sprinkling it as you go along
until the correct level of
hydration has been achieved.
37. 7. Milk improves the
colour of the crust and
salt improves the flavour.
Milk can be used instead
of water. On the other
hand, skip salt when
margarine is used.
38. 8. Use light strokes
in mixing and rolling.
This slows down
gluten development.
39. 9. Cold water or liquid
contributes to
flakiness. Fat particles
are well formed and
preserved. Over
hydration is
minimized.
40. 10.Roll out lightly with a rolling
pin. Place dough between
sheet of waxed paper to
facilitate rolling and to
produce a smooth, well
flattens crust. Avoid too many
rolling motions. Minimize to
about 10 motions. This
prevents too much gluten
development.
41. 1.Pastries are baked products contain a high proportion of fat,
flour, and liquid.
2. Kinds of pastries include pies, tarts, turnovers, puffs, Danish
pastry, French pastries, croissants and local pasties like
barquillos, otap, hopia, turrones, and others.
3. The ratio of flour to shortening ranges from 1:1/3 cup to 1:2/3
cup.
4. There are two types of pastry crust: single and double. An
ideal crust is tender and flaky.
5. Keep in mind the principles in preparing pastry to achieve a
tender and flaky quality.
6. The characteristics of a good pastry are described mainly in
terms of its palatability.
7. A good crust has a shape that is well- formed and even on all
sides.
8. The inside of a pastry is ideally characterized in terms of
flavour, tenderness, and texture
