BREAD AND PASTRY

PRODUCTION
PASTRY PRODUCTS

Pastry – comes from the word “paste”, meaning “to stick”; made from a mixture of flour, liquid, and fat

Definition of Terms

Crimp – to pinch together the edge of a piecrust with the fingers or fork tines

Crust – the outer part of a pastry; also known as pastry “shell”

Dissolve – to mix a dry substance with liquid until it is liquefied

Mise-en Place – French term which means “to put everything in place”

Pre-heat – to heat the oven to a desired oven temperature before putting the food to be baked

Kinds of Pastry

Cream Puff – light pastry filled with filled cream or sweetened cream filling and topped with chocolate

Popover – light, flaky and rich pastry made by rolling dough with butter and folding it to form layers

Danish Pastry – made from sweetened yeast dough with toppings such as fruits, nuts, or cheese.

French Pastry – rich pastry filled with custard or fruit

Pie and Tart

Pie – multiple in serving; baked in pie plate

Tart – single serving; baked in tart pans

Croissant – flaky raised dough; cross between simple yeast-raised dough and puff pastry

Local Filipino Pastries

 Includes regional delicacies as barquillos, turones, hopia and empanada.

Types of Bakery Products

Bread – a staple food prepared from dough of flour and water usually from baking

Classifications: Yeast Bread and Quick Bread

Kinds of Dough Making

1. Lean Dough – made from basic ingredients flour,yeast,salt, a little sugar and shortening

2. Rich Dough – made from basic ingredients w/ butter, nuts fruits, eggs and condiments
Cookies – known as little cake; these are flat, sweet and small; made into variety of shapes and
condiments

Kinds of Cookies

1. Drop – these are irregular and unevenly shaped; made simple by dropping the cookie butter from a
teaspoon to baking sheet

2. Rolled – made from dough which have been rolled out and cut with cutters to form shapes that fit
special occasion

3. Pressed or Bagged – made with more butter which makes the finished product richer in taste

4. Bar – cut into bar other cooking; these are small and square in shape

5. Refrigerator – frozen and cut into different shapes before baking

Muffins – -these are simple cup breads leavened and are considered member of the quick bread family

Biscuits – small flaky quicksilver breads that are leavened with fast-acting leaveners which make
preparation time shorter than any yeast leavened bread

Characteristics of a well-made Bread

1. It is large for its weight, well-rounded top, and free from cralics and bulges.

2. The crust is thin with an even golden brown color.

3. It has fine and even grain, elongated cells, and thin cell wall making the crumbs smooth, soft,
elastic, and creamy white with a silken sheen.

4. It does not crumble easily.

5. It has a sweet and nutty odor, not sour.

Gateaux, Tortes & Cakes Definition of Terms

Assembling – Fitting together the components part of a certain dish or food.

Batter – semi-liquid mixture

Boiled icing – Italian meringue used for icing cake

*Meringue is made from hot syrup & stiff beater

Butter cream – Icing made from butter & or shortening blended with confectioner sugar or syrup

Chemical leavener – leavener that proceeds gas by chemical reaction

ex. baking powder, baking soda and baking ammonia

Choux pastry – also pate or choux; light pastry dough for making profiteroles
Cocoa powder – dry powder made from ground cocoa solids

Commis – junior chef

Consistency – thickness or viscosity of a substance

Dust – to sprinkle the surface with flour to avoid product to stick on it

Filling – continuously beat egg white to incorderate air until it becomes light and fluffy

Fondant – type of icing made of boiled sugar syrup

Ganache – rich cream of chocolate and heavy cream

Frost – cover cakes with icing

Garnishing – decorate or embellish something, especially food

Gateau – French term for cake

Dark chocolate – sweetened chocolate consist of chocolate liquor and sugar

Genoise – sponge cake made by whipping whole eggs with folding in flour & sometimes melted in butter

Glaze – shiny coating such as syrup, applied to a food; to make food shiny by coating it with glaze or by
borrowing it under a boiler or in a hot oven

Granulated sugar – sucrose in a fire crystalline foam

Grease – brush pan with shortening

Gum Paste – type of sugar pate or pastillase made from vegetable gum

Petit four – means small oven in French; small confection art or savory appetizer

Pre-heat – to achieve desired heat

Scrape – to remove the sticky ingredients from the side of the bowl

Sift – to pass the powdered ingredient

Sweet paste – sweet dough candy or confection

Tortes – German term for various types of cakes usually layer cakes