This document provides an overview of pastry knowledge, including definitions of pastry, the major ingredients used, and classifications of different types of pastry products. It outlines the organizational structure of a pastry department and responsibilities of the head pastry chef. Key pastry categories covered include breads, cakes, creams, sauces, and desserts like puddings, custards, and ices. The major ingredients of flour, sugar, fat, eggs, and leaveners and their functions in baking are also summarized.

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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