CHAPTER 3 PASTRY (BAKING AND PASTRY)
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This document defines and describes different types of pastry. It explains that pastry is made from a mixture of flour, fat, eggs, and sugar. The main types of pastry discussed are short crust, puff pastry, choux pastry, and phyllo. Short crust is a basic pastry made with flour, fat, salt, and water. Puff pastry has many thin layers that cause it to rise in the oven. Choux pastry is often filled with cream or savory fillings. Phyllo pastry involves thin, stretched out layers that are wrapped around a filling.
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Types of pastries
The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
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Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
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This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
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The 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 pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
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Types and characteristic features of cakes
about the slide:
cake types
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learn more information about types of cakes
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Icing and frosting
Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
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This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
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The 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 pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
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This document discusses starches and cereals. It explains that cereals are important grain crops that are major sources of food worldwide. Starch is the second most abundant organic substance on Earth and is found in plant roots, fruits, grains, and tubers. It provides up to 80% of calories globally and is the main component of cereals and tubers. Common sources of starch include corn, potatoes, wheat, rice, and tapioca. Starches can be native, modified, or purified and are used as thickeners, stabilizers, binders, and moisture retainers in processed foods. Cereals provide nutrients like carbohydrates, protein, vitamins, and minerals.
Types and characteristic features of cakes
about the slide:
cake types
characteristic features
ingredients to preparation of different type of cakes
learn more information about types of cakes
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This document discusses unit and recipe conversion. It covers commonly used conversion factors between English and metric units for solid, liquid, and weight measurements. It also provides techniques and examples for performing multi-step unit conversions. Finally, it discusses temperature conversion between Celsius and Fahrenheit scales, including formulas and examples. The overall aim is to teach students how to properly convert between different units within and across measurement systems for cooking and food costing applications.
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The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
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The history of cakes can be traced back to ancient times. Early cakes originated from breads and were often fried or cheesecakes. In ancient Rome, cakes were bread dough enriched with ingredients like butter, eggs, and honey. During the Renaissance, sponge cakes leavened with beaten eggs were developed, possibly first in Spain. Modern cakes are typically sweet baked desserts that can include ingredients like fruit, nuts, extracts, icing, and decorations. Cake making involves combining ingredients like flour, sugar, eggs, and butter then baking and often decorating the cake.
Types of flour
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
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The document discusses different types of pastries including puff pastry, pâte brisée, and éclair paste. Puff pastry is a rich, buttery dough that bakes into hundreds of light, crispy layers through a process of rolling and folding layers of butter and dough. Éclair paste, also called pâte à choux, is used to make cream puffs and éclairs. It is leavened by steam instead of yeast and the dough is cooked before baking. Meringue is made from whipped egg whites and sugar and can be used to top pies or create baked goods.
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Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
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The history of cakes can be traced back to ancient times. Early cakes originated from breads and were often fried or cheesecakes. In ancient Rome, cakes were bread dough enriched with ingredients like butter, eggs, and honey. During the Renaissance, sponge cakes leavened with beaten eggs were developed, possibly first in Spain. Modern cakes are typically sweet baked desserts that can include ingredients like fruit, nuts, extracts, icing, and decorations. Cake making involves combining ingredients like flour, sugar, eggs, and butter then baking and often decorating the cake.
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Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
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The document discusses different types of pastries including puff pastry, pâte brisée, and éclair paste. Puff pastry is a rich, buttery dough that bakes into hundreds of light, crispy layers through a process of rolling and folding layers of butter and dough. Éclair paste, also called pâte à choux, is used to make cream puffs and éclairs. It is leavened by steam instead of yeast and the dough is cooked before baking. Meringue is made from whipped egg whites and sugar and can be used to top pies or create baked goods.
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We are one of the top real estate companies in California, that provides enhanced real-estate services having expertise in real estate broking which enables us to deliver the best and premium properties for sale in California. We are trusted by thousands of happy clients who are now reaping the benefits of our wide range of properties that we have for our offerings along with this our offerings are also designed and curated in a way that it will make our clients' lives easy by making the payment with our flexible financing options with an aim to maximize the satisfaction of our client because a house is not just a place we live, but also a place where we have our most beautiful and precious moments framed and captured. Let us give you a chance to participate and enhance the most precious moments of your life.
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CHAPTER 3 PASTRY (BAKING AND PASTRY)
- 1. P A S T R Y
- 2. “A mixture of flour, fat, possibly egg and sugar, the fat usually dispersed as small solid globules coated with flour and the whole brought together with liquid prior to shaping and baking.” PASTRY...
- 4. C o m m o n p a s t r y m a d e . I t i s m a d e w i t h t h e i n g r e d i e n t s o f f l o u r , f a t , s a l t , a n d w a t e r . R u b b i n g m e t h o d Short Crust & Sugar/Sweet Crust
- 5. P I E A pie is a baked dish which is usually made of a pastry dough shell that covers or completely contains a filling of various sweet or savoury ingredients.
- 6. A tart is a pastry dish, usually sweet, that is a type of pie with an open top not covered with pastry. T A R T
- 7. Puff Pastry HAS MANY LAYERS THAT CAUSES IT TO EXPAND OR “PUFF” WHEN BEING BAKED. PASTRIES ARE MADE USING FLOUR, BUTTER, SALT, AND WATER. IT RISES UP DUE TO THE COMBINATION AND REACTION OF THE FOUR INGREDIENTS AND ALSO FROM THE GOOD AMOUNT OF AIR THAT GETS BETWEEN THE LAYERS. PUFF PASTRIES COME OUT OF THE OVEN LIGHT, FLAKY, AND TENDER.
- 9. PUFF PASTRY VS DANISH PASTRY YEAST CONTAIN NO YEAST SUGAR & BUTTER NOT CONTAIN SUGAR USE BUTTER TEXTURE FLAKY, LIGHT, CRISPY BUTTERY YEAST CONTAIN YEAST SUGAR & BUTTER CONTAIN SUGAR USE MORE BUTTER TEXTURE FLAKY, LIGHT, FLUFFIER MORE BUTTERY PUFFPASTRY DANISHPASTRY
- 10. Choux Pastry F i l l e d w i t h c r e a m a n d o f t e n t o p p e d w i t h c h o c o l a t e . F i l l e d w i t h t h i n g s l i k e c h e e s e , t u n a , o r c h i c k e n t o b e u s e d a s a p p e t i z e r s .
- 11. Phyllo U s u a l l y p a p e r - t h i n a n d g r e a t l y s t r e t c h e d . T h e y i n v o l v e s e v e r a l s t r e t c h e d o u t l a y e r s a n d a r e w r a p p e d a r o u n d a f i l l i n g a n d b r u s h e d w i t h b u t t e r . V e r y d e l i c a t e a n d c a n b r e a k e a s i l y