This document discusses different types of pastries and baked goods. It defines pastries as doughs made from flour, water, and fat. It then provides descriptions and definitions for several specific types of pastries: cream puffs, short crust pastry, flaky pastry, puff pastry, choux pastry, phyllo pastries, barquettes, hopia, pie, pizza, mincemeat, shepherd's pie, and cobbler. It concludes by asking about causes of poor quality pies and pastries.

2. The term “baked
products” is applied to a
wide range of food
products, including
breads, cakes, pastries,
cookies and biscuits and
many other.

3. Pastries refer to a
group of doughs made
with flour, water, and
fat.

5. CREAM PUFF
-This is a
round shell
of pastry
filled with
custard or
sweetened
whipped
cream.

6. SHORT CRUST PASTRY
-This is
the
simplest
and the
most
common
pastry.

7. FLAKY PASTRY
-This is a
simple
pastry that
expands
when
cooked due
to the
number of
layers

8. PUFF PASTRY
-This has
many
layers that
cause it to
expand or
“puff”
when
baked.

9. CHOUX PASTRY
-This is a
very light
pastry that
is filled
with
cream.

10. PHYLLO PASTRIES
-These are
usually
paper-thin
and
greatly
streched.

11. BARQUETTE
-This is a
small boat-
shaped
pastry shell
with sweet
filling like
boat tart.

12. HOPIA
-This is a
small round or
oval pastry
filled with
sweetened
ground
monggo or
kundol with
ground pork
fat.

13. PIE
-This is a
fruit or
meat
baked with
either one
or two
pastry
crusts.

14. KINDS OF PIES

15. PIZZA
-This is an
oven-
baked,
flat, disc-
shaped
bread and
has a
toppings.

16. MINCEMEAT
-This is a
mixture of
chopped
dried fruit,
distilled
spirits and
spices.

17. SHEPHERD’S PIE
-This consist
of a layer of
ground meat
and a few
vegetables
topped with a
creamy layer
of mashed
potato.

18. COBBLER
-This is an
American
deep-dish
fruit
dessert or
pie.

19. •What are the causes
of poor quality pies
and pastries?