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Ingredients Used in Pastry.pptx
- 2. LET’S LEARN!
- 3. Prayer Lord, thank you for today. Thank you for your love and protection. Help us to focus our hearts and minds now that we are about to learn, inspire us by your holy spirit as we listen and write. We ask all these in the name of Jesus, Amen.
- 4. LET’S LEARN!
- 19. You complete me
- 26. LARD You complete me SALT __G_R
- 27. LARD You complete me SALT SUGAR
- 29. Types of Pastry Dough Laminated Dough - the butter is folded and layered multiple times to create thin, alternating layers of butter and dough. 1. 2. Non-laminated Dough - does not have layers and has not been folded unlike the laminated dough.
- 30. 1. WHEAT FLOUR
- 31. - can also be called substitute flour. It is the most common type of flour that can be a substitute to other flours with a slight modification to suite a particular need. WHEAT FLOUR All-purpose Flour
- 32. - a fine texture flour that has low protein content that keeps the baked product tender. WHEAT FLOUR Pastry/Cake Flour
- 33. - is mostly used in making bread and has the highest amount of protein. WHEAT FLOUR Stronger/Bread Flour
- 35. 2. FATS
- 36. - Is a fat from the side and back of hog. FATS Lard
- 37. - contains 80% fat, 15% water, and 5% solid fat. There are two kinds of butter, the unsalted and salted butter. FATS Butter
- 38. - is made from purified oil such as coconut oil, corn gem, etc. FATS Vegetable Oil
- 39. FATS Lard Butter Vegetable Oil
- 40. - acts as the raising agent in puff and flaky pastries. In choux pastry the raising agent are eggs plus steam. 3. LEAVENERS Steam
- 42. - cold water and liquids suck as milk are used in minimal amounts. 4. WATER OR LIQUIDS
- 43. - improves flavor and preserve the quality of the baked product and prolong its shelf life. 5. SALT
- 44. - the yolk emulsifies the dough and add fat thus giving the crust tenderness, richness and brown color. 6. EGGS
- 45. - Contributes to browning, good flavor and tender in every pastry product. 7. SUGAR
- 47. - vinegar, lemon juice, butter milk and sour cream are all examples of acidic ingredients. It helps in tenderizing gluten which is a toughener. ACIDIC INGREDIENTS
- 48. Question #1 What will happen to the baked product if one of the ingredients is altered?
- 49. Question #2 Why is it important to use good quality ingredients for our baked products?
- 50. Question #3 What will happen if you do not use the right ingredients?
- 51. Question #4 Why is it important to know the roles of each ingredient?
- 54. Fats
- 55. LEAVENERS
- 58. DIRECTIONS: There are pieces of paper with an ingredient written on it. Each group will appoint a leader who will go in front to pick two papers. After 5 minutes, the group will present the two ingredients that they have picked. Be creative. State the name of the ingredients, its role/s in baking and how it is used.
- 59. 3 2 1 Total Points Content The presentation had an exceptional valuable information about the ingredients. The presentation had some valuable information about the ingredients. The presentation contained little to no valuable information about the ingredients. Creativity Creativity is evident in the execution of ideas. Creativity is somewhat evident in the execution of ideas. A lack of creativity is evident in the execution of ideas. Presentation The group demonstrates a complete clear understanding of the ingredients. The group demonstrates a clear understanding of the ingredients to an extent. The group does not demonstrate a clear understanding of the ingredients. Collaboration There is complete evident of participation and cooperation. There is some evident of participation and cooperation. There is evident minimal participation.
- 60. Directions: Number your papers 1-5 and choose the correct answer from the box. Pastry flour Sugar Acidic Ingredients Eggs All-purpose flour Bread flour 1. It helps in tenderizing gluten which is a toughener. 2. It is the most common type of flour also known as substitute flour. 3. It emulsifies the dough and add fat. 4. It contributes to browning, tender and moist in any pastry product. 5. It is a fine textured flour that has low protein content.
- 62. It is used to measure small quantities of ingredients. MEASURING SPOON
- 63. It is an extremely thin pastry about the thickness of a tissue paper. Filo/Phyllo Pastry
- 64. It is an extremely light pastry that is repeatedly rolled and folded for about four times. Puff Pastry
- 65. This kind of pastry is made by boiling water and butter. The dough is transferred to a piping bag with a tip and piped onto sheet pans and baked. Choux Paste
- 66. It is the type of pastry that is most common and the fat is rubbed against dry ingredients. Short-crust Pastry
- 67. This pastry is also called rough puff pastry. Flaky Pastry