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1. PREPARE
AND
PRODUCED PASTRY
PRODUCTS

2. I. Objectives
At the end of the lesson, you should be able to:
1. Prepare pastry products according to established
enterprise standards by:
A. Selecting the right ingredients needed,
B. Measuring the ingredients correctly,
C. Using the right tools and equipment required in each recipe,
D. Executing the appropriate method and technique in preparation,
and
E. Setting the correct oven temperature required for each
recipe/procedure.

3. I. Objectives
At the end of the lesson, you should be able to:
2. Decorate and present pastry Product by:
A. Preparing the appropriate fillings and decorations according to
the recipe.
B. Finishing the fillings and decorations on the product according
to established standards, and
C. Presenting the pastry products in a pleasing, clean, orderly, and
aesthetic manner.

4. I. Objectives
At the end of the lesson, you should be able to:
3. Store Pastry Products by:
A. Selecting appropriate container and/or package to
preserve the quality of the product
B. Storing the product in the proper place and correct
temperature.

5. UNLOCKING DIFFICULTIES
1. Hydrogenated Shortening
Fat or lard is processed with hydrogen to become
solid.
2. Manipulate
To work using the hands

6. 3. Leavener
An agent like air, steam, or the use of leavener
(yeast, baking powder or baking soda) to
introduce air cells in the dough or batter to
increase their size.
4. Innovative
To introduce something new

7. 5. Enrich
To enhance or improve the quality, fillings enrich
pastries by improving its palatability,
appearance, and nutrient content.
6. Crust
refers to the dough in pies and
other pastries characterized by
flakiness and tenderness

8. 7. Hydration
To combine with waters to form a hydrate.
Specifically, this refers to water added to flare to
make a dough or batter.
8. Habits
Customary way of doing things

9. 9. Safety guides
Govern actions that may cause harm or injury
10. Health
State of physical and mental well-
being

10. 11. Controlled Manipulation
Working with a pastry dough regulated by a
prescribed number of strokes
12. Over hydration
Too much liquid absorbed by flour
resulting to a less flaky product.

11. 13. Flaky
Characteristics of a crust consisting of crispy
layers instead of being wet and soggy.
14. Texture
Surface appearance of a crust.
Ideally, texture should be a bit
rough with tiny blisters to suggest
flakiness.

12. PIES AND PASTRY
PASTRY- is a delicate baked product which
consists of crust and filling. It contains high
percentage fat, which contributes to a flaky or
crumbly texture

13. KINDS OF PASTRY
1. CREAM PUFFS- a type of light pastry that is filled
with whipped cream or a sweetened cream filling and
often topped with chocolate. Profiterole, cream puff,
or choux ala crème is a filled French choux pastry ball
with a typical sweet and moist filling of whipped
cream, custard, pastry cream, or ice cream

27. KINDS OF PASTRY
2. Puff pastry (pâte feuilleté) - a light, flaky,
rich pastry made by rolling dough with
butter and folding it to form layers: used for
tarts, napoleon

31. KINDS OF PASTRY
3. Danish pastry – a pastry made of
sweetened yeast dough with toppings such as
fruit, nuts, or cheese

32. Danish pastry is made of yeast-leavened
dough of wheat flour, milk, eggs, sugar
and large amounts of butter or
margarine. A yeast dough is rolled out
thinly, covered with thin slices of butter
between the layers of dough, and then
the dough is folded and rolled several
times, creating 27 layers

36. KINDS OF PASTRY
4. French Pastry- a rich pastry, filled with
custard or fruit

39. SAMPLE OF FRENCH PASTRY
1. CROISSANT

40. 2. ECLAIR
An éclair is a
long, thin pastry
made with choux
pastry filled with
a pastry cream
and topped with
icing.

41. 3. KOUIGN AMANN It is a round pastry made
with a croissant-like dough
that is folded and re-folded
and baked in rounds.
Baking slowly, at a low
temperature, the dough
puffs to form the many
layers, and the sugar
caramelizes, forming a
crispy crust that crackles
most delightfully when
bitten into

42. 4. OPERA CAKE This elegant gâteau is
composed of thin layers
of cake that are soaked
in a coffee syrup and
then layered with
coffee buttercream and
chocolate ganache. It's
assembled as a large
square or rectangle,
and then sliced into
large bar-shaped slices
to serve.

43. 5. MACAROONS
Technically, a
macaron is simply a
meringue-like cookie
made with ground
nuts

44. 6. . Mille-feuille
This translates as
"thousand leaves"
referring to the slightly
crackly thin layers of
pastry that are
sandwiched with rich
pastry cream and a
topping of icing, which
is commonly marbled
for a simple yet elegant
cake decoration

45. 7. Paris-Brest
The name of this doughnut-
shaped choux pastry split in
the middle and sandwiched
with rich cream is not, in
fact, naughty

46. KINDS OF PASTRY
5. 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.

48. KINDS OF PASTRY
6. Croissants - a flaky raised dough. It is like a
sweetened cross between a simple yeast-raised dough
and puff pastry. The dough is rolled with butter to
create layers and is then left to rise, creating a very
light texture. The downside is that it is technically
involved and requires a great deal of work.

49. PASTRY INGREDIENTS
1. type of flour used in baking pastries .The
gluten content of this flour provides
framework or substance of baked pastries
All purpose-flour-

50. PASTRY INGREDIENTS
fats frequently used to make pastry. Butter
and margarine produce a less tender crust.
2. Lard and vegetable shortening -

51. PASTRY INGREDIENTS
an important ingredient in pastry because
it provides the moisture needed to develop
gluten.
. Water –

52. PASTRY INGREDIENTS
contributes to the flavor of pastry and has
no influence on flakiness or tenderness.
4. Salt –

53. MIXING TECHNIQUES APPLIED FOR PIES
AND PASTRIES
1. Stirring- mixing all ingredients together
usually with a spoon in a circular motion.
2. Beating – introducing air into the mixture
through mechanical agitation as in beating
eggs. An electric mixer is often used to beat
the ingredients together.
4. Salt –

54. MIXING TECHNIQUES
1. STIRRING
2. BEATING
3. WHISKING
4. ROLLING
5. CREAMING
6. KNEADING
7. CUTTING IN

55. MIXING TECHNIQUES APPLIED FOR PIES
AND PASTRIES
3. Whisking – also known as the whipping
method and is usually used for meringue, and
for chiffon products.Air is incorporated into
such food as whipping cream and egg whites
through very vigorous mixing, usually with an
electric mixer or whisk

56. MIXING TECHNIQUES APPLIED FOR PIES
AND PASTRIES
4. Rolling - to flatten dough out into a
sheet in preparation to shaping to various
forms.

57. MIXING TECHNIQUES APPLIED FOR PIES
AND PASTRIES
5. Laminating - fat is repeatedly folded
into the dough.
6. Creaming – fat and sugar are beaten
together until light airy texture.

58. MIXING TECHNIQUES APPLIED FOR PIES
AND PASTRIES
7. Kneading - working with the dough
using the heel of hands, accompanied by
pressing, stretching and folding in order to
develop its gluten

59. MIXING TECHNIQUES APPLIED FOR PIES
AND PASTRIES
8. Cut in or cutting in – cutting fat into
smaller pieces using two knives or pastry
blender to distribute fat in flour until it
resembles into coarse meal

60. TOOLS AND EQUIPMENT
• MEASURING TOOLS
1. Measuring cups
2. Measuring spoons

61. TOOLS AND EQUIPMENT
• MEASURING TOOLS
3. Weighing Scale -
used to measure large quantities of
ingredients. For baking purposes, a Dietetic or
Spring Form Scale, where small quantities of
ingredients are weighed.

62. TOOLS AND EQUIPMENT
• MEASURING TOOLS
4. Timer -
5. Oven Thermometer -
monitors the baking time, and rising of yeast
Most oven temperatures vary from top to bottom
and side to side; place an oven thermometer next
to food while cooking to ensure proper
temperature.

63. TOOLS AND EQUIPMENT
• MEASURING TOOLS
6. Candy Thermometer--
used to measure temperature of
boiled sugar especially pulled
sugar.

64. TOOLS AND EQUIPMENT
• MIXING TOOLS
1. Mixing Bowls -
comes in various sizes with sloping sides to
ease mixing. It can be made of pottery,
glass, metal or plastic. Stainless steel
mixing bowls are best used in baking.

65. TOOLS AND EQUIPMENT
• MIXING TOOLS
2. Rubber Scraper –
It is a pliable rubber or plastic used to
scrape or remove remaining ingredients
from the sides of the mixing bowl. Also
known as rubber spatula.

66. TOOLS AND EQUIPMENT
• MIXING TOOLS
3.Rotary Egg Beater -
It is used for beating eggs or whipping cream manually.

67. TOOLS AND EQUIPMENT
• MIXING TOOLS
4. Whisk -
Most whisks consist of a long, narrow handle
with a series of wire loops joined at the end.
Commonly used to whip egg whites into a firm
foam to make meringue, or to whip cream into
whipped cream.

68. TOOLS AND EQUIPMENT
• MIXING TOOLS
5. Wooden Spoons –
They are used as mixing spoons. Some cooks
prefer to use wooden spoons because they do
not transfer bodily heat as much as metal
spoons. Unlike metal spoons, they can also be
safely used without scratching the bottom of
the saucepan.

69. TOOLS AND EQUIPMENT
• MIXING TOOLS
6. Flour Sifter -
used for sifting and adding air
to flour and other dry
ingredients.

70. TOOLS AND EQUIPMENT
• MIXING TOOLS
7. Electric Mixer
- intended for mixing, folding, beating,
and whipping food ingredients. Mixers
come in two major variations, hand
mixers and stand mixers.

71. TOOLS AND EQUIPMENT
• CUTTING TOOLS
8. Chef's or French Knives - are all-
purpose knives used for a variety of
chopping, slicing, and mincing task.

72. TOOLS AND EQUIPMENT
• CUTTING TOOLS
9. Bread Knife- it usually has a serrated
edge. This helps cut bread or cake
without crushing it.

73. TOOLS AND EQUIPMENT
• CUTTING TOOLS
10. Kitchen Shears - They are used for
cutting dried fruits and vegetables fresh
herbs, and cutting pastry.

74. TOOLS AND EQUIPMENT
• CUTTING TOOLS
11. Grater and Shredder -
It is used to grate, shred or
slice vegetables, fruits and
cheese

75. TOOLS AND EQUIPMENT
• CUTTING TOOLS
12. Cookie Cutters -
They are used to stamp out individual cookies
from rolled dough. They are made of thin
sheet metal or plastic that has been molded or
formed into shapes. The cutting edges must be
even and sharp enough to slice through the
dough cleanly

76. TOOLS AND EQUIPMENT
• CUTTING TOOLS
13. Dough Cutter –.
It is used to cut dough during
scaling. Never pull the dough for it
tears out the gluten strands. It is
also called bench scraper

77. TOOLS AND EQUIPMENT
• MISCELLANEOUS TOOLS
14. Metal Spatula –
This is also called palette knife. A large
spatula is used for frosting cakes,
while small spatula is used to loosen
cookies from the pan and to level the
flour.

78. TOOLS AND EQUIPMENT
• MISCELLANEOUS TOOLS
15. Rolling Pin -
It rolls out, flattens or thins the dough
or paste. It may be made of wood,
metal, marble or synthetic materials.

79. TOOLS AND EQUIPMENT
• MISCELLANEOUS TOOLS
16. Pastry Blender -
It cuts fat into pieces to be able to
coat it with flour in pie making

80. TOOLS AND EQUIPMENT
• MISCELLANEOUS TOOLS
17. Pastry Wheel -
It has a very sharp, round; nickel-plated
blade attached to a handle, the wheel
rotates as it is pushed over rolled dough,
making long, smooth continuous cuts

81. TOOLS AND EQUIPMENT
• MISCELLANEOUS TOOLS
18. Pastry Brush-
made of soft, flexible nylon or unbleached
hog bristles. It is used for greasing pans,
washes, and brushing of cake crumbs

82. TOOLS AND EQUIPMENT
• MISCELLANEOUS TOOLS
19. Parchment Paper –.
It is grease-resistant, non-stick,
heatproof, quick-release coated paper. It
is used as lining baking pans and
making piping cones for decor work. The
paper can be reused until it becomes
dark and brittle

83. TOOLS AND EQUIPMENT
• MISCELLANEOUS TOOLS
20. Wire Cooling Racks -
They have feet that raise them above the
counter so that moisture does not collect under
cooling baked goods. These racks can also be
used for glazing and confectionery works.

89. LESSON OBJECTIVES:
1. Types and classifications of fillings, coatings/icing
and glazes
2. The learner demonstrate competencies in preparing
and producing pastry products.
3. Prepare a variety of fillings and coating/icing,
glazes and decorations standards and/or customer
preferences.

90. TYPES AND CLASSIFICATIONS OF FILLINGS,
COATINGS/ICING AND GLAZES
Filling
An edible mixture used to fill pastries,
sandwiches, or cakes

93. TYPES AND CLASSIFICATIONS OF FILLINGS,
COATINGS/ICING AND GLAZES
Coatings/icings
A sweet glaze made of sugar, butter,
water, and egg whites or milk, often
flavored and cooked and used to cover
or decorate baked goods, such as cakes
or cookies

96. TYPES AND CLASSIFICATIONS OF FILLINGS,
COATINGS/ICING AND GLAZES
Glazes
in cooking is a coating of a glossy, often
sweet, sometimes savoury, substance
applied to food typically by dipping,
dripping, or with a brush

98. DIFFERENT KIND OF GLAZES
Basic Milk Glaze
Whisk together 2 cups confectioner’s sugar
and ¼ cup milk until smooth, adding more
milk if needed to reach desired consistency.
Make about ¾ cup

100. Brown Sugar Glaze
Heat 6 tbsp. unsalted butter and ½ cup
packed light brown sugar in a saucepan
over medium, stirring, until sugar has
dissolved. Add 2 tbsp. of heavy cream, 1
tsp vanilla extract and ½ tsp. salt brings to
a boil. Remove from heat, then let cool
until thickened. This makes about 1 cup.

102. Lemon Glaze
Whisk together 2 cups confectioner’s sugar
with 2 tsp. finely grated lemon zest and ¼
cup lemon juice until smooth. This makes
about 1 cup.

104. Chocolate Glaze
Place 3 ounces chopped bitter sweet
chocolate in a heatproof bowl. Bring ½ cup
heavy cream to a simmer in a small saucepan,
pour over chocolate. Let stand for 2 minutes.
Add 2 tbsp. unsalted butter, and mix until
smooth. Let stand, stirring occasionally until
slightly thickened.

106. COATING/ICING
Boiled Icing
Ingredients
2 cups sugar, ⅓ cup water, ¼ tsp
cream of tartar, 1 tbsp. corn syrup, 2
egg whites

107. Procedure:
1. Combine together sugar, water and syrup.
2. Bring to boil over low fire until it forms into
threadlike consistency.
3. On a separate bowl, beat together egg whites and
cream of tartar until stiff.
4. Pour hot syrup to beaten egg whites gradually.
5. Continue beating until mixture becomes stiff and
fluffy.
6. Fills and frost a layer cake using boiled

109. FILLINGS
Meringue
Pure white fluffy beaten egg whites. It is made
from beating egg whites with sugar.

110. SIMPLE SUGAR SYRUP
Made from Sugar and water, and then
cooked. Can be flavored which should
complement the flavors pastry. Syrup is
popular in presenting cream puff and
éclair, it tastes fresh and moist.

112. •Whipped Cream
Beaten with sugar. Can be flavored.
Stabilized for longer life with gelatin. Can
be used as a filling and frosting. Can be
piped to form soft decorations.

114. Jams and Jellies
Used as a filling alone or in combination with other
fillings such as butter cream. Can purchased ready-
made: stir it to soften, or heat with amount of liquid
if it’s too thick and strain to remove the seeds.

116. ACCOMPANIMENTS, GARNISHES AND
DECORATIONS FOR PASTRIES
Lesson Objectives:
1. Regular and special fillings and coating/icing, glazes and
decorations
- Decorative techniques and rules for garnishing
2. The learner demonstrate competencies in preparing and
producing pastry products.
3. Fill and decorate pastry products, where required and
appropriate, in accordance with standard recipes and/or
enterprise standards and customer preferences.

117. ACCOMPANIMENTS, GARNISHES AND
DECORATIONS FOR PASTRIES
SYRUP:
Flavored simple syrup is used to moisten some pastries.
Flavorings maybe extracts like vanilla, liquors like rum.
Add flavorings after the syrup has cold, because flavor
maybe lost if they are added to hot syrup. Syrups may
also be flavored by boiling them with lemon or orange
rind.

118. ACCOMPANIMENTS, GARNISHES AND
DECORATIONS FOR PASTRIES
PASTRY CREAM
Flavored simple syrup is used to moisten some pastries.
Flavorings maybe extracts like vanilla, liquors like rum.
Add flavorings after the syrup has cold, because flavor
maybe lost if they are added to hot syrup. Syrups may
also be flavored by boiling them with lemon or orange
rind.

119. PASTRY CREAM INGREDIENTS
• 2 cups milk
• 1/4 cup white sugar
• 2 egg yolks
• 1 egg
• 1/4 cup cornstarch
• 1/3 cup white sugar
• 2 tablespoons butter
• 1 tsp of vanilla extract

120. PASTRY CREAM INGREDIENTS
•In a heavy saucepan, stir together the
milk and 1/4 cup of sugar. Bring to a
boil over medium heat.

121. PASTRY CREAM INGREDIENTS
• In a medium bowl, whisk together the egg yolks and egg.
Stir together the remaining sugar and cornstarch; then stir
them into the egg until smooth. When the milk comes to a
boil, drizzle it into the bowl in a thin stream while mixing so
that you do not cook the eggs. Return the mixture to the
saucepan, and slowly bring to a boil, stirring constantly so
the eggs don' t curdle or scorch on the bottom.

122. PASTRY CREAM INGREDIENTS
• When the mixture comes to a boil and thickens,
remove from the heat. Stir in the butter and
vanilla, mixing until the butter is completely
blended in. Pour into a heat-proof container and
place a piece of plastic wrap directly on the
surface to prevent a skin from forming.
Refrigerate until chilled before using.

124. ACCOMPANIMENTS, GARNISHES AND
DECORATIONS FOR PASTRIES
CUSTARDS
It consists of milk, sugar, eggs and flavorings.
Whole eggs are used for greater thickening
power. Used as pie fillings and as a dessert by
itself

127. CUSTARDS RECIPE
10 egg yolks
1 small can condensed milk
1 cup evaporated milk
1 cup granulated sugar
1 tsp vanilla extract

128. NUT GARNISH

129. SAMPLE OF PASTRY PRODUCTS
DECORATIONS
1. PEACH CREAM PIE

130. SAMPLE OF PASTRY PRODUCTS WITH
DECORATIONS
2. CREAM PUFF AND
ECLAIRS

131. SAMPLE OF PASTRY PRODUCTS
DECORATIONS
3. FRESH FRUIT TARTS

132. SAMPLE OF PASTRY PRODUCTS
DECORATIONS
4. TARTLETS

133. RULES FOR GARNISHING PASTRY
PRODUCTS
1. Garnishes should be edible.
2. Simplicity is beauty and therefore garnishes
should appear natural, fresh and dainty –
never overworked or overdone.

134. RULES FOR GARNISHING PASTRY
PRODUCTS
3. A few small groups of garnish are often more
attractive than a continuous decorative scheme.
4. Colors should be harmonized – never clash.
Contracting colors usually produce an artistic
picture. Artificial coloring should be kept to the
minimum.

135. 5. Garnishes which are highly seasoned
are not good in taste.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.

136. Standards and Principles to be follow in Decorating
and Finishing Pastry Products
1. Color of the Product - a color stimulates sense of
sight and enhanced once appetite. It is essential that
the presentation and plating must be eye catching.
2. Appearance - is about form and shape of pastry
products after baking. It is important that each
piece/slice has the same size, shape and form.
.

137. Standards and Principles to be follow in Decorating
and Finishing Pastry Products
3. Consistency - the uniformity in grains and texture.
It is how it feels in the mouth when eating.
4. Moisture Content - amount of moisture present in
pastry products which contribute in the moistness
and softness of pastries. Moistness also enhance
flavor and palatability

138. BAKING TEMPERATURES FOR PIES AND
PASTRIES
TYPES OF PRODUCT OVEN TEMPERATURE BAKING TIME
ONE –CRUST PIE (custard
type, unbaked shell)
400°F to 425°F 30 to 40 min
Meringue on cooked filling in
prebaked shell
350
Shell only 450°F
Two – crust pies with
uncooked filling 400°F to 425°F
Two – crust pies with cooked
filling
425°F to 450°F 30 to 45 min

139. QUARTER 3
PREPARE AND PRESENT GATEAUX, TORTES,
AND CAKES)

140. DEFINITION OF TERMS
1. Angel food cake
Type of cake made of
meringue and flour

141. DEFINITION OF TERMS
2. appropriate
suitable or proper under
the given circumstances

142. DEFINITION OF TERMS
3. Assembling
fitting together the
component parts of a
certain dish or food

143. DEFINITION OF TERMS
4. bake
cook food in a dry heat
method inside an oven

144. DEFINITION OF TERMS
5. Batter
semi-liquid mixture of one
or more flours combined
with liquids such as
water, milk or eggs used
to prepare various food

145. DEFINITION OF TERMS
6. Beating
introducing air into the
mixture thru mechanical
agitation as in beating
eggs

146. DEFINITION OF TERMS
7. Blend
to combine ingredients
and produce a
homogenous mixture

147. DEFINITION OF TERMS
7. Boiled Icing
Italian meringue used as cake
icing

148. DEFINITION OF TERMS
8. Butter Cream
Icing made of butter blended
with confectioner sugar or
sugar syrup , other ingredients
may also be blended

149. DEFINITION OF TERMS
9. Cake Flour
Fine, white flour made
from soft wheat

150. DEFINITION OF TERMS
9. Chemical Leavener
such as baking soda,
baking powder, or baking
ammonia, which releases
gases produced by
chemical reaction

151. DEFINITION OF TERMS
10. Chiffon cake
light cake – cake mixing
method involving the
folding

152. DEFINITION OF TERMS
11. Choux pastry or pâte à choux
light pastry dough for
making profiteroles,
croquembouche and éclairs

153. DEFINITION OF TERMS
12. Cocoa powder
dry powder made from
ground cocoa solids

154. DEFINITION OF TERMS
13. Cocoa butter
white or yellowish fat
found in natural
chocolate

155. DEFINITION OF TERMS
14. Commis
Junior Chef

156. DEFINITION OF TERMS
15. Confectioner’s sugar
sucrose ground in to
fine powder and mixed
with a little cornstarch
to prevent caking

157. DEFINITION OF TERMS
16. Consistency
the way in which a
certain substance,
typically liquid, holds
together; (2) thickness
or viscosity

158. DEFINITION OF TERMS
17. Dark chocolate
sweetened chocolate
consist of chocolate
liquor and sugar

159. DEFINITION OF TERMS
18. Dust
To sprinkle the surface
with flour to avoid
mixture to stick on it

160. DEFINITION OF TERMS
19. Filling
An edible mixture used
to fill pastries,
sandwhiches, or cakes

161. DEFINITION OF TERMS
20. Filling, coating, topping
quantity of material
that fills or is used to
fill something, or is
used to coat, or is used
to design the top of food

162. DEFINITION OF TERMS
21. Foaming
Continuously beat egg
white to incorporate air
until it becomes light
and fluffy

163. DEFINITION OF TERMS
22. fondant
type of icing made of boiled sugar
syrup that is agitated so that it
would crystallize into a mass of
extremely small white crystals

164. DEFINITION OF TERMS
23. Frost
Cover cakes with icing

165. DEFINITION OF TERMS
24. Ganache
Rich cream made of chocolate and
heavy cream

166. DEFINITION OF TERMS
25. Garnishing
Decorate or embellish something,
especially food

167. DEFINITION OF TERMS
26. Gateau
French word for cake

168. DEFINITION OF TERMS
26. Gateau, torte
Rich cake, typically one containing
layers of cream or fruits

169. DEFINITION OF TERMS
27. Genoise
Sponge cake made by whipping
whole eggs with sugar and folding
in flour and sometimes, melted
butter.

170. DEFINITION OF TERMS
28. Glaze
shiny coating such as syrup,
applied to a food; to make a food
shiny or glossy by coating it with a
glaze or by browning it under a
broiled or in a hot oven

171. DEFINITION OF TERMS
29. Granulated sugar
sucrose in a fine crystalline form

172. DEFINITION OF TERMS
30. Grease
brush pan with shortening

173. DEFINITION OF TERMS
31. Gum Paste
type of sugar paste or pastillage
made from vegetable gum

174. DEFINITION OF TERMS
32. Petit four
small confectionery or savory
appetizer means “small oven” in
French.

175. DEFINITION OF TERMS
33. Pre-heat
heat the oven prior to baking to
achieve the required heat

176. DEFINITION OF TERMS
34. Sponge
batter or dough of yeast, flour and
water that is allowed to ferment
and is then mixed with more flour
and other ingredients to make a
bread dough.

177. DEFINITION OF TERMS
35. Sponge Cake
type of cake made by whipping
eggs and sugar to a foam, then
folding in flou

178. DEFINITION OF TERMS
36. Sweet paste
sweet doughy candy or confection.

179. DEFINITION OF TERMS
37. Tortes
German for various types of cakes,
usually layers cake

180. DEFINITION OF TERMS
38. Turntable
pedestal with a flat, rotating
top used for holding cakes
while they are being
decorated