BAKERY AND PASTRY PRODUCTS

1. BAKERY PRODUCTS
1.1.Yeast Product Types
1.1.1. Lean Yeast Dough
1.1.1.1. Crisp-Crusted Bread
1.1.1.2. Soft-crusted bread
1.1.1.3. Rye breads/ Whole bread/ Multigrain/ Health bread
1.1.1.4. Sour Dough
1.1.1.5. Unleavened bread
1.1.2. Soft Dough
1.1.2.1. Loaf and buns
1.1.3. Rich-yeast Dough
1.1.3.1. Sweet dough
1.1.3.2. Rolled in dough/ Laminated dough
1.2.Quick Bread
1.2.1. Muffin
1.2.2. Shortcakes
1.3.Pan Cooked
1.3.1. Doughnuts
1.3.2. Fritters
1.3.3. Pancakes
1.3.4. Waffle
1.4.Cookies

 Dinner roll
 Pan de Sal
 Cinnamon roll
 Ensaymada
 Pan de coco
2. PASTRY PRODUCTS
2.1.Pastry Basics
2.1.1. Pate Brisee & short pastries
2.1.2. Puff pastry
2.1.3. Choux pastry
2.1.4. Strudel and Phyllo
2.1.5. Baked Meringues
2.2.Tarts & Special Pastries
2.2.1. Tarts
2.2.2. Pies
2.3.Specialty (Unique to Locality)

 Cream puff
 Pineapple pie
 Buko pie
 Egg pie
 Pizza
 Empanada
 Tart
 Sansrival
3. GATEAUX, TORTES, AND CAKES
3.1.Butter Cake
3.1.1. American-style butter cake
3.1.2. Pound cake
3.1.3. Carrot cake
3.1.4. Red velvet cake
3.2.Foam cakes
3.2.1. Sponge cakes
3.2.2. Genoise sponge cake
3.2.3. Biscuit sponge cake
3.2.4. Angel food cake
3.2.5. Chiffon cake
3.2.6. Baked flourless cake
3.2.7. Unbaked flourless cake
3.2.7.1. Cheesecakes
3.2.7.2. Mousse cakes

 Butter cake with Butter icing

 Sponge cake with buttercream filling and icing
 Chiffon cake with boiled icing
 Chocolate cake
 Cake with fondant icing
 Swiss roll
 Cupcake
 Blueberry Cheesecake
 Chocomoist cake
 Chocomousse cake
 Cake pops
 Choco truffles
4. PETIT FOURS
4.1.Iced Petit fours
4.1.1. Fondant
4.1.2. Icing
4.2. Fresh petit fours
4.2.1. Marzipan petit fours
4.2.2. Caramelized petit fours

5. DESSERTS
5.1.Puddings
5.2.Flan
5.3.Fruits (Fresh & processed)
5.4.Charlotte, bavarois, mousse, souffle, sabayon
5.5.Meringue, crepe, sweet omelet