It contains definition, types of pastry and difference between pastry and assorted pastry

1. Food production
Submitted by:- Sneha Gupta
Reg no.:-181492410066
Rollno:-14984918007

2. What Is Pastry?

3. Types of pastry:-
There are mainly pastry:-
1. Puff
2. Short-crust
3. Leaven and Laminated
4. Choux

4. Puff Pastry:-
Puff pastry has many layers that cause
it to expand or puff when baked.
The pastry rises up due to water and
fats expanding as they turn into steam
upon heating.
For example:-Puff Pastry Croutons.
Bacon and Cheddar Puff Pastry Crisps.
Cherry Puff Pastry Pies.
S'mores Puff Pastry Mini Tarts.

5. Short-crust pastry:-
Shortcrust pastry is the simplest and most
common pastry.
This is used mainly in tarts.
It is basically a cake or biscuit.
For example:- chocolate chips ,chocolate
cookies, vanilla, melting moments, butter
button.

6. Leaven and Laminated:-
Leaven is agent such as yeast that help dough to rise
especiallyby fermentation.
Laminated dough is a culinary preparation consisting
of many thin layers of dough seperated by butter,
produced by repeated folding and rolling.
It contain over eight layers.
During baking, water in the butter vaporizers and
expand which make dough to puff up and separate
while the lipids in the butter essentially fry the
dough.
For example:- Danish pastry, croissant

7. Choux Pastry:-
It is a light pastry dough used to make eclairs,
profit roll.
It contains only butter, water, flour and eggs.
Instead of raising agent, it employs high
moisture content to create steam during
cooking to puff the pastry.
For eg:- Beignet, croquembouche, éclair,
moorkopp

8. Difference between pastry and assorted pastry:-
PASTRY ASSORTED PASTRY
1. Pastry doesn’t have creamy layers. 1. Assorted pastry have creamy
layers.
2. Pastry is made from hard dough. 2. Assorted pastry is made from
semi- liquid mixture.
3. A pastry is a sweet dessert baked
mainly from wheat flour, water, & fat.
3. It is a sweet edible food
prepared by mixing flour, sugar,
eggs, & other ingredients which is
often decorated with icing.
4. In pastry we don’t use flavouring
emulsions.
4. In assorted pastry we use
flavouring emulsions.
5. For e.g – éclair, danish pastry,
croissant.
5. For e.g – red velvet cake, black
forest cake.