PDF Culinary Presentation 33

1. Pastry and Bakery Knowledge
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2. Pastry Introduction
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3. ▪ What is Pastry
▪ Organization Chart
▪ 5 Major Ingredients
▪ Function of Pastry
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Learning Objectives

4. Pastry is often referred to:
▪ Sweet and dessert production
▪ Ices production
▪ Bread production
▪ This area is also called as Patisseries.
▪ Pastry in a large hotel is separate department or a part of
kitchen department
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Pastry Introduction

5. Pastry Chef
Chef de Partie/ Chief Baker
Demi Chef
Commis
Asst Commis
Apprantice/ Cook Helper
Demi ChefDemi Chef
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Organization Chart

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Chef Pastry/ Chef Patissiere
Main Responsibilities
▪ To plan, organize and superintend the work of pastry
▪ Responsible for food and food cost through pastry menu
planning and ordering the pastry ingredients/ materials
▪ To control of pastry staff in their work and efficient use
machinery and other pastry facilities
▪ Responsible for all preparations, making of pastry and bakery
products.

7. Mixers Thermometers Scales & Measuring Cup
Spatulas Rolling pins Balloon whisk
Bakeshop Equipment
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The Five Major Ingredients in Baking

9. Flour
Sugar
Fat
Eggs
Leavener
The Five Major Ingredients in Baking

10. Flour
▪ Structure
- Starch and protein
- Gluten development
▪ Color
- Maillard browning
- Caramelization
▪ Flavor
▪ Nutritional impact
- Carbohydrates, etc
▪ Flour Types
- Cake Flour
- AP Flour
- Bread Flour

11. Sugar
▪ Sweetener
▪ Color
- Caramelization
▪ Attracts moisture
- Hygroscopic
▪ Role in leavening
- Moisture creates steam
- Causes leavening
- High sugar content in recipes usually means lighter doughs – sugar
holds moister
▪ Flavor
- Brown sugar vs. Honey vs. Corn syrup

12. ▪ Moisturize
▪ Traps moisture and extends shelf life
▪ Flavor
▪ Butter (flavor, tougher)
▪ Lard
▪ Shortening (stable, flakey)
▪ Tenderizer
▪ Inhibit gluten development
▪ Leavener
▪ Traps air and makes steam
▪ Nutritional concerns
▪ Vegetable fats vs. Animal fats vs. trans fats
Fat

13. ▪ Emulsifier
▪ In creamed doughs and batters
▪ Leavener
▪ Air expands
(pate choux, sponge cake)
▪ Moisture turns to steam
▪ White = 90% water
▪ Yolk = 50% water
▪ Color
▪ Maillard browning
▪ Structure
▪ Protein
▪ Tenderizer
▪ High fat content
▪ Toughener
▪ Over-working will make
end product tough
▪ Flavor
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Eggs

14. ▪ Natural
▪ Yeast / Fermentation
▪ Carbon dioxide
▪ Chemical
▪ Baking soda/Powder
▪ Carbon dioxide
▪ Mechanical
▪ Foaming
▪ Trapped air expands
▪ Creaming
▪ Fat traps air - creates steam
▪ Laminating
▪ Trapped fat creates steam
Leaveners

15. Functions of Pastry
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16. ▪ Pastry section or Patisserie Section
▪ Ice Cream Section or Glacier
▪ Bakery Section or Boulangerie
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Functions of Pastry

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Classification of Pastry Product
1. Cream and Sauces
- Whipped Cream
- Butter Cream
- Pastry Cream
- Coulis
2. Bread and Fermented Goods
- Plain Bread
- Enriched Bread
3. Cake and Biscuits
- Small Cakes
- Large Cakes
- Gateaux and Torten
4. Sweets
- Pudding
- Cream and Custard
- Ices

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Cream and Sauces
Whipped Cream
▪ Whipped cream is cream that is whipped by a whisk or
mixer until it is light and fluffy.
▪ Whipping cream contains 30%- 40% fat.
Butter Cream
▪ The main ingredient are butter (fat), sweetening agent,
stabilizer agent (such as eggs, gelatin, agar-agar, etc.)
▪ It is used for cake decoration, also can be flavored with
mocha, chocolate, fruit liqueur, etc.

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Cream and Sauces
Custard sauce (vanilla sauce)
▪ The basic ingredient are milk, sugar and stabilizer agent (such as
egg, cornstarch, custard powder)
▪ Used as accompaniment dessert such as: fritters, pudding,
doughnut, etc.
Chocolate sauce
▪ It is a mixture of water, cocoa powder, chocolate and maizena
as thickening agent.
Coulis
▪ Is a form of thick sauce made from puréed and strained
vegetables or fruits.
▪ A Vegetable coulis is commonly used on meat and vegetable
dishes, Fruit coulis are most often used on desserts.

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Bread and Fermented Goods
▪ Bread as a staple is served as accompaniments to any meal,
dishes, and as a base foe some ingredients.
▪ Sliced bread, stick bread and roll are popular accompaniments
to any soup and salad.
▪ Bread is a base for fancy pastry sandwich and canape.
▪ Rolled yeast dough is a base for pizza.

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Bread and Fermented Goods
Two Types of Bread.
Plain Bread
▪ Type of bread which basically made from flour, yeast, water
and salt, some time a little quantity of fat is added.
▪ E.g. French bread and Dinner roll
Enriched Bread
▪ Plain bread with additional ingredients, such as fat, milk,
sugar, egg, etc.
▪ Enriched bread is suitable to serve during breakfast time.
▪ E.g. Croissant, Brioche bread, Danish pastry or Soft bread.

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Cake and Biscuits
Three Types of Cake.
Small Cakes
▪ The subject matter of small cakes covers almost unlimited
range of convections; so many that they are almost impossible
to classify under separate heading.
▪ In Great Britain, afternoon tea fancies can include almost
anything from piaces of slab cake, pastries to petit four.
▪ In France they are known as “Les Petits Gateaux”
Large Cakes
▪ Pound cake (no need decoration), English fruit cake, butter
cake, Christmas cake, Birthday cake.

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Gateaux and Torten
▪ Made from plain or butter sponge cake.
▪ The most famous of types is a “Layer Cake”
▪ This cake is generally, filled, covered with cream, chocolate
ganache, butter cream and chocolate or almond paste
(marzipan) can be used for covering.
Cake and Biscuits

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Sweet
Pudding
▪ Pudding are often known by the starch ingredients used to
thicken, such as cornstarch, tapioca, gelatin, agar-agar, etc.
▪ Cornstarch pudding can be made several flavors, such as
chocolate, coconut or caramel.
▪ For variety, you may add sliced fruit, coconut or whipped
topping before serving.

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Sweet
Cream and Custard
▪ Use milk, eggs, sugar and flavoring to make Cream and Custard
desserts.
▪ Two types of Cream and Custard:
- Soft or Stirred Cream and Custard
- Baked Cream and Custard

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Sweet
Ices
▪ Frozen desserts can be light and refreshing or rich depending
upon the ingredients which they contain
▪ Base on basic ingredients, Ices are grouped as;
- Fruit Ice Cream
- Sherbets
- Ice Cream
- Farfait
- Mousses

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