Jesus Adrian Jimenez Lopez

Name: Jesus

Adrian

Jimenez Lopez

Group: GA37

Subject: Pastry

Date:
03/10/2022

Activity name:
Equipment, utensils
and raw materials used
in pastry

1
 Jesus Adrian Jimenez Lopez

INTRODUCTION

In this catalog you will have the recreation of the

recipes, an investigation of pastry raw material,
we hope the understanding of the reader or
viewer of the work

2
 Jesus Adrian Jimenez Lopez

Ingredients & Edible products

Almonds Almendras
Baking powder Levadura en polvo / Polvo de hornear / Levadura
"Royal"
Baking soda Bicarbonato sódico
Biscuit Galleta
Blackberry Mora
Blueberry Arándano
Brown sugar Azúcar moreno
Bun Bollo
Butter Mantequilla
Buttercream Crema de mantequilla
Buttermilk Suero de leche / Leche cortada
Cake Pastel
Chocolate Bombón / Chocolate
Cinnamon Canela
Cocoa Cacao
Coconut Coco
Colouring Colorante
Cookie Galleta
Corn starch Harina de maíz, “Maicena”
Corn Syrup Sirope de maíz
Cream Nata / Crema
Cream cheese Queso en crema
Cream of Tartar Cremor Tártaro
Custard Natillas / Crema inglesa
Brown sugar Azúcar moreno de caña
Dough Masa

3
 Jesus Adrian Jimenez Lopez

Dried yeast Levadura seca

Edible dust Pintura en polvo comestible
Edible glitter Purpurina comestible
Edible glue Pegamento comestible
Egg white Clara de huevo
Egg white powder Clara de huevo en polvo
Flavouring Aroma / Esencia / Saborizante
Flour Harina
Food colouring Colorante alimentario
Fresh yeast Levadura de panadero
Gel colouring Colorante en gel
Ginger Jengibre
Glace icing Glasa (de relleno)
Glaze Glaseado
Glitter Purpurina
Golden Syrup Jarabe de caña de azúcar
Granulated sugar Azúcar granulado / Azúcar blanquilla
Gum paste Pasta de goma
Gum tragacanth Goma tragacanto
Hazelnuts Avellanas
Icing sugar / caster sugar Azúcar glass
Jam Mermelada
Jelly Gelatina
Leaf gelatine Hoja de gelatina
Leaven Sustancia leudante (levadura, bicarbonato de sodio...)
Liquid colouring Colorante líquido
Margarine Margarina
Marshmallows Malvaviscos / "Nubes"
Marzipan Mazapán

4
 Jesus Adrian Jimenez Lopez

Meringue powder Polvo de merengue

Nuts Frutos secos
Oil Aceite
Olive oil Aceite de oliva
Pastry Pasta / Masa
Pastry sheet Lámina de masa
Peanut butter Mantequilla de cacahuete
Peanuts Cacahuetes
Pie Tarta / Pastel
Piping Gel Gelatina Fría
Plain flour Harina (normal/común/floja)
Plain white flour Harina blanca (normal/común/floja)
Powdered food colouring Colorante alimentario en polvo
Puff pastry Hojaldre
Raisins Pasas / Uvas pasas
Raspberry Frambuesa
Royal icing Glasa Real
Salted butter Mantequilla con sal
Seeds Semillas
Self-rising white flour Harina leudante
Semi-skimmed milk Leche semidesnatada
Shimmer spray Spray brillo
Shortening Manteca / Grasa
Single cream Nata líquida
Skimmed milk Leche desnatada
Sponge cake Bizcocho
Sprinkles Sprinkles (fideos de chocolate / anisetes de colores/
bolitas – perlas de azúcar...)
Strong white bread flour Harina de fuerza blanca

5
 Jesus Adrian Jimenez Lopez

Strong wholemeal bread Harina de fuerza integral

flour
Sugarpaste Fondant / Pasta de azúcar
Sunflower oil Aceite de girasol
Sweetener Edulcorante
Syrup Almíbar /Jarabe / Sirope
Unsalted butter Mantequilla sin sal
Vanilla extract Extracto de vainilla
Vanilla pod Vaina de vainilla
Vanilla sugar Azúcar avainillada
Wafer Oblea
Wallnuts Nueces
Wedding cake Pastel de boda
Wheat flour Harina de trigo
Whipped cream Nata montada
Whipping cream Nata para montar
White chocolate Chocolate blanco
Wholemeal flour Harina integral
Whole milk Leche entera
Yeast Levadura
Yolk Yema

6
 Jesus Adrian Jimenez Lopez

Tools & Decoration / Utensilios & Decoración

Tools & Decoration Utensilios & Decoración

Apron Delantal
Baking paper Papel de hornear
Baking tray / sheet Bandeja de horno
Beater / Egg beater Batidor
Blowtorch Soplete
Bow Lazo
Cake board Tabla / Base para pastel
Cake dome Cubierta para tapar/conservar el pastel
Cake leveler Nivelador de pasteles
Cake release spray Spray engrasante de moldes
Cake smoother / Fondant Alisador de fondant
smoother
Cake stand Soporte para pastel
Cake tester Comprobador de pasteles / Testador de
bizcochos
Cake tin Molde de pastel
Cling film Papel film
Colander Colador
Container Recipiente
Cooking brush Pincel de cocina
Cooling stand Rejilla enfriadora
Coupler Acoplador
Cup Taza (250 ml)
Cupcake Cases Pirotines / Cápsulas
Cupcake rack Estante para cupcakes
Cupcakes Box Caja para cupcakes

7
 Jesus Adrian Jimenez Lopez

Tools & Decoration Utensilios & Decoración

Cupcake wrapper Wrapper / Envoltorio para cupcakes
Cutter Cortapastas / Cortadores
Disposable piping bag Manga pastelera desechable
Dowels Espigas / Varillas de soporte para pasteles
Edible marker / pen Rotulador comestible
Embossing mat Lámina con relieve para estampados en
fondant / Texturizador
Flower former Formador de flores
Foam pad Almohadilla de espuma
Foil paper Papel de aluminio
Grater Rallador
Hand mixer Batidora mezcladora - amasadora manual (de
dos varillas)
Kitchen scale Báscula de cocina
Kitchen towel Papel de cocina
Lid Tapa
Microwave Microondas
Mixing bowl Bol grande
Mould Molde
Muffin Tray Bandeja para hornear muffins y magdalenas
Nail Clavo para decorar cupcakes / Clavo para
hacer flores
Non-stick mat Mantel antiadherente
Nozzle Boquilla de manga pastelera
Oven Horno
Oven rack Rejilla de horno
Palette knife Espátula
Paper liners Pirotines / Cápsulas
Parchment paper Papel de hornear

8
 Jesus Adrian Jimenez Lopez

Tools & Decoration Utensilios & Decoración

Pastry cutter Cortapastas
Piping bag Manga pastelera
Piping coupler Acoplador de boquillas
Plunger cutter Cortador con émbolo
Rack Rejilla
Revolving cake stand Soporte giratorio para pastel
Ribbon Cinta
Roller pin Rodillo
Side scraper Paleta alisadora
Sifter Colador
Silicone mould Molde de silicona
Skewer Brocheta / Pincho
Spatula Espátula
Spoon Cuchara
Springform pan Molde desmontable
Squeeze bottle Biberón
Stand Mixer Batidora mezcladora - amasadora con base
Stick Palo
Sugarcraft modelling tools Estecas / Herramientas para modelar fondant
Tablespoon Cucharada / Cucharada sopera
Teaspoon Cucharadita / Cucharada de postre
Template Plantilla
Tin Lata / Molde de metal
Tip / Decorating tip Boquilla de manga pastelera
Toothpick Palillo
Topper Adorno
Tray Bandeja
Turntable cake stand Soporte giratorio para pastel

9
 Jesus Adrian Jimenez Lopez

Tools & Decoration Utensilios & Decoración

Wax paper Papel de cera / Papel encerado
Whisk Batidor
Corer Descorazonador
Ball tool Bolillo

Actions / Acciones

Actions Acciones

To add Añadir
To bake Hornear
To beat Batir
To boil Hervir
To coat Cubrir con una capa
To combine Integrar los ingredientes
To cook Cocinar
To cool Enfriar
To cover Cubrir
To cream Batir e integrar completamente (normalmente, mantequilla
yazúcar)
To Curdle Cortarse (la leche, una mezcla...)
To cut Cortar
To defrost Descongelar
To dry Secar
To fill Rellenar
To fold Mezclar con movimientos envolventes
To freeze Congelar

10
 Jesus Adrian Jimenez Lopez

Actions Acciones
To grate Rallar
To grease Engrasar
To heat up Calentar
To keep Mantener / Conservar
To knead Amasar
To leaven Leudar / Hacer fermentar
To leave to stand Dejar reposar
To line Forrar (normalmente con papel de hornear)
To melt Derretir
To mix Mezclar
To mix together Mezclar
To model Modelar
To overmix Sobrebatir, batir en exceso
To pipe Decorar con la manga pastelera
To place Colocar
To pour Verter
To preheat Precalentar
To preserve Conservar
To put pressure on Presionar
To roll out Estirar
To roll out Estirar con el rodillo
To set aside Reservar
To settle Asentar
To shake Agitar
To sieve Tamizar
To sift Tamizar
To smooth Alisar
To soften Ablandar

11
 Jesus Adrian Jimenez Lopez

Actions Acciones
To spread Untar / Extender
To sprinkle Espolvorear
To squeeze Exprimir
To stir Remover
To store Guardar
To thaw Descongelar
To thicken Espesar
To tint Teñir
To undermix Batir de forma insuficiente
To warm up Calentar
To whip Montar (nata, claras de huevo, merengue)
To whisk Batir (especialmente los huevos)
To wrap Envolver

Concepts / Conceptos

Concepts Conceptos
Amount Cantidad
Bakery Panadería
Baking Cocción en horno / Repostería
Bar Tableta / Barra / Barrita
Batter Masa
Bottom Parte inferior
Cake Decorating Decoración de pasteles
Cake Decorator Decorador/a de pasteles
Cake Designer Diseñador/a de pasteles
Cake shop Pastelería

12
 Jesus Adrian Jimenez Lopez

Concepts Conceptos
Coating Cobertura
Confectionery Repostería
Crumbs Migas
Cup Taza (250 ml)
Degrees Grados
Dough Masa
Drop Gota
Figure Figura
Filling Relleno
Flavour Sabor
Frosting Cobertura del pastel / Frosting
Garnish Adorno
High speed Velocidad alta
Icing Cobertura del pastel / Glaseado
Layer Capa
Low speed Velocidad baja
Medium speed Velocidad media
Mixture Mezcla
Modelling Modelaje
Ornament Adorno
Pastry cook Pastelero
Pastrymaking Repostería
Quickly Rápidamente
Recipe Receta
Room temperarture Temperatura ambiente
Shape Forma
Side Lado
Silicone Silicona

13
 Jesus Adrian Jimenez Lopez

Concepts Conceptos
Size Tamaño
Slice Trozo / Rebanada
Slowly Despacio
Stainless steel Acero inoxidable
Stiff Firme, duro / Claras: a punto de nieve
Sugarcraft Artesanía en azúcar / Manualidades en azúcar
Swirl Espiral
Tablespoon (Tbsp) Cucharada / Cucharada sopera
Teaspoon (Tsp) Cucharadita / Cucharada de postre
Tier Piso
Top Parte superior
Topping Sprinkles - Adornos para cubrir la superficie
Water Bath / Bain Marie Baño María
Wedding cake Pastel de boda
Weight Peso

5. Adjectives / Adjetivos

Adjectives Adjetivos
Baked Horneado
Brown Dorado, tostado
Chilled Frío
Cold Frío
Cooked Cocinado
Cooled Enfriado
Crisp Crujiente
Crumbly Que se desmiga
Crunchy Crujiente

14
 Jesus Adrian Jimenez Lopez

Adjectives Adjetivos
Delectable Exquisito
Disposable Desechable
Dry Seco
Fluffy Esponjoso
Foamy Espumoso
Gooey Pegajoso / Viscoso
Grated Rallado
Greaseproof Impermeable a la grasa
Ground Molido
Hard Duro
Heaped Colmada
Hot Caliente
Large Grande
Lovely Riquísimo
Melted Derretido
Mild Suave
Moist Húmedo / No seco
Non-stick Antiadherente
Overcooked Pasado / Recocido
Pliable Flexible / Maleable
Powdered En polvo
Raw Crudo
Ready to roll Listo para estirar
Reusable Reutilizable
Runny Aguado, muy líquido
Scrumptious De rechupete
Sifted Tamizado
Soft Blando

15
 Jesus Adrian Jimenez Lopez

1. Crumb = miga.
2. hard-crusted = costra dura (crujiente).
3. Leanest = magro.
4. Scaling ingredients = medir ingredientes.
5. Dough rest = tiempo de reposo.
6. Processing.
7. Baking temperature
8. Baking time
9. Sourdough starter

16
 Jesus Adrian Jimenez Lopez

Tuber
s

Name Im Characteristics Application Cost Brand Supplier

ag s
(at
e
least
2)

17
 Jesus Adrian Jimenez Lopez

beetr It is shaped from Beet root 200$ - Goya Praner

o globular to long and leaves - Beet Food
ot and conical. Skin are also down campa
and fleshcolors are eaten as a ny
usually dark vegetable.
purplish-red,
although some are
almost whiteor
orange its
appearanceshould
be smooth, firm
and without stains.

18
 Jesus Adrian Jimenez Lopez

It is thick and In foods,

Carrot 1 - Ve Herma
elongated (similar to carrotroots
4 g nos
a cone) with a length can be et
$ Corr
that can change eaten raw, a ea
depending on the boiled, li
variety,although it fried, or st
generally ranges steamed. o
between 15-17 cm, - Organic
and can reach 20, its s
color varies
depending on the
region where it is
grown: Orange (the
mostcommon) , red,
white, yellow

Ginger root
Ginge A characteristic 3 - Therbal Hierb
has long
r perfumed and beenused 7 - McCormick as
refreshingaroma in folk $ Medicin
with a touch of medicine as ales
lemon. Its flavor is a beneficial
spicy,spicy and and
penetrating, with a effective
slightly sweet touch. condiment
fresh appearance and
medicine.
ginger root is
typically light
brown on the

19
Jesus Adrian Jimenez Lopez

outside and pale

yellow
inside.

20
 Jesus Adrian Jimenez Lopez

This
ginsen They are perennial 255$ - Organic NaturalPrmi
herbswith robust tap plant
g - um
helps
roots. Mes
stimul
The plants usually a
ate the
die back in the fall Herma
immun
and re- emerge from no
e
the root system in sy Cia
system
the spring. The
,
leaves are entire
improv
palmate, toothed or
e heart
lobed, depending
health,
on thespecies.
decrea
se
stress.

21
 Jesus Adrian Jimenez Lopez

The appearance is - GardenTr

Kohlr Regulates 345$ King
verysimilar to that of ends
abi the seeds
theradish, although it - King
functionin
is much larger and its Seeds
g of the
flavor is much milder.
intestine,
In fact, its slightly nerves and
sweet flavor and
crunchy texture make muscles,
it a widely used dueto its
product in other magnesiu
countries. m content.
Recommen
dedfor
hypertensiv
e people,
due to its
low sodium
content.

Potat Potatoes Fresh 32$  Garde Proverafr

have compound potatoes nTr
o ut
ends
leaves that are can be
spirally arranged. baked,
Each leaf is 20–30 cm boiled or
long (about 8– fried and
12 inches) and are used in
consistsof a terminal an
leaflet andtwo to astonishing
four pairs of range of
leaflets. The white, recipes:
lavender, or purple mashed,
flowers have five fritters,
fusedpetals and dumplings,
yellow twice-

22
Jesus Adrian Jimenez Lopez

baked
potatoes,
etc.

23
 Jesus Adrian Jimenez Lopez

stamens.

Redis is the common name This 64$ -Bonanza -King

h for plants of a genus vegetable seeds
- GardenTrends
of annualor biennial isgenerally
GardenTre
herbs of the consumed
nds
cruciferous family,and raw,alone or
in particular for the in salads,
commongarden sandwiches
radish. Ithas a andother
branched stem, with preparations,
numerous hairs; the itstaste is
base of the stem is strong, but it
joined to theroot, and can be
they form a globular boiled to
tuber. soften it.
Radish
leavescan
be eaten
cooked in a
similar way
tospinach,
also in
herbal teas
and
stews.

24
 Jesus Adrian Jimenez Lopez

Ti also known as chufa, Tiger nuts 99$ Carp Xufex

g yellow nutsedge, or havea
tec
e earthalmonds are history of
r not actuallynuts, but being used Gard
n rather edible tubers. to boost en
u They're the size of libido.
t a chickpea but They're used Tren
wrinkly with a as ds
chewy texture aphrodisiacs
in Ayurvedic
medicine. In
addition, men
in

25
 Jesus Adrian Jimenez Lopez

and sweet nutty Nigeria

flavorsimilar to have used
coconut. tiger nuts
for
generations
to treat
erectile
dysfunction,
increase
sperm
count,
and
boost
libido.

26
 Jesus Adrian Jimenez Lopez

turmer Appearance. The It will add 152$ McCor Deva

ic fleshof the a deep Turmeric
mic
Turmeric rhizome golden hue
is orange- to it. A kBad
brown, yellow or natural in ia
reddish-yellow in curries,
color. Ground dried turmeric
turmeric issoft and brings
fine and bright wa
yellow-orange in rmflavors
color. Compounds to any
in turmericcalled curry or stew.
"curcuminoids" are
responsible for its
bright color.

27
 Jesus Adrian Jimenez Lopez

$24 McCorm Deva

Yam Yam plants have It can be
ickBadia Turmeric
thicktubers eatenboiled,
(generally a steamed,ba
development of kedor fried.
the base of the As for
stem) culinary
which often have preparation
thick,almost s, itcan be
barklike skin. served
pureed or
piecesof
yam can be
added to
soups or
creams.

Cassava is a .
Yucca This crop is El Yuca Xport
perennialplant with used in 16$ rendi
conspicuous,almost different
palmate (fan- areassuch as dor
shaped) leaves infood Alpyc
resembling those gastronomy,
of as a
the related castor- amedicinal
oil plant but more use,asa
deeply parted into source of
five to ninelobes. The starch and
fleshy roots are as animal
reminiscent of dahlia feed.
tubers

28
 Jesus Adrian Jimenez Lopez

Pas
ta
Name Image Characteristics Applications Cost Bran
d

is one of the
classic French
pastry doughs. It is used as a Luengos
They are also base for pies
known as dry or such as apple
friable doughs. pie,quiches, and $45
Theyare British pies. It is pes
shortcrust pastry characterized sometimes used os Makro
precisely by their in the /64
great friability preparation of 0
and their lack of cookiesand gr
body and savory snacks
elasticity. Once such as canapés.
baked, they
break and are
easily reduced to
powder.

29
 Jesus Adrian Jimenez Lopez

Brisée
Pura
Is a dough of
neutral flavor It is widely $15 tos
and the main used in 0
characteristic is thepreparation Suga
thatthe amount of pies and
of flour can tarts. rin
equal the
amountof lard past
(butter).
e

Pasta for Churros Churros consist

of adough Taixia
composed of
flour, water, ng
sugar, and salt, To make churros
which is Hadassa
introduced into $75
a device like a h
pastry bag,
through which it
is extruded into
cylindrical strips
aboutone finger
thick, with a
cross section in
the shapeof a
star (striae),
.

30
 Jesus Adrian Jimenez Lopez

Pasta puff pastry Puff pastry is a

crispy dough Doña
used to make Used for Lola
cakes andother making $12
culinary cakesand 5 Galle
preparations.It other
is made with culinary tasde
flour, fat preparations
(butter, lard, or calid
margarine),
water andsalt. ad
It is crispyafter
baking. S.A

de

C.

Maria
n
Pasta
Sandy Lum
orSablée The sablé dough
iscrumblier and Is used for $150 en
brittle, bothcookies
it has a sandy and Pura
textureand is cakebases.
madewith tos
powdered sugar
to obtain a
thinner and
morepalatable
dough.

31
 Jesus Adrian Jimenez Lopez

Strudel/ Philo is one of the its most

Pasta most delicate, appreciated Luenos MARIAN
fine, and characteristic is
versatile doughs the crispy result $15
in the kitchen. it offersonce 0
This dough was baked and the
basicallymade delicacy of its
with flour, flavor.
water, and fat
(oil orbutter).

32
 Jesus Adrian Jimenez Lopez

Those in which
sugar and butter
have beenused Suitable for
in their both sweet and $12 SugaringLuengos
Sugared pasta preparation in savory in 5
sufficient different types
quantity to of desserts.
modify the
flavor,
appearance, and
preservation of
the final
product.
Products made
withthis type of
dough
aresmooth,
shiny
and have a
finesurface.

33
 Jesus Adrian Jimenez Lopez
Cerea
ls

Name Image Characteristics Applications Cost Brand Supplier

(at least 2)

Almonds Almonds can its use as 201$ -Verde valle

be an - 260$
-great value
characterized by three appetizer
flavorphenotypes: ortopping
sweet to add
(non- texture and
bitter), slightly bitter (or nutrients (in
semi-bitter), and bitter. soups
In general,a naturally a
occurring ndcreams,
compound known salads,
as cake
amygdalin is s and
responsible for brea
bitterness in almonds. ds,yoghurt
or
smoothies,
etc),

34
 Jesus Adrian Jimenez Lopez

Barley Light tan to yellowish 8$ - Granolife

- Grano
color, spindle shaped. the most 10$ deoro
Barley is lighter than popular use of - Ver
wheat and rye. this cerealis de
Important the val
Identif productionof le

yingCharacteristics: malt and

Barley must,which in
has long, smooth, sharp some
pointed auricles which countries i
tend to clasp or overlap. s
consumed

bypregnant
women
an
d nursing
mothers,

35
 Jesus Adrian Jimenez Lopez

the basis for

the production
of beer, syrups
and vinegars.

It consists of a relatively 80$- Cocoa

Cocoa Is - Hershey’s
thick shell that encloses manufactur
essenti 120$ - Nestle
avery diverse number of allyused as ers
seeds, between 20 and flavor in
50, usually arranged in biscuits, ice
five rows and submerged cream,
in a white mucilaginous dairy
pulp with a sugary taste. drinks
a
ndcakes.

36
 Jesus Adrian Jimenez Lopez

Untie knots.
Cor Corn starch is a 40$ - Gr QuimiNet
Cornstarch
n white, eat
may reduce
star tasteless, val
friction
ch odorless ue
between
powder, used in - Maizena
fibers,
foodprocessing,
shoelaces,
papermaking,
and ropes to
and the production
help youuntie
ofindustrial
knots.
adhesives; it is also a
component of many Polish
cosmetics and silverware. Mix
oral cornstarch and
pharmaceutical water in a small
products. It has been bowl.
used as a lubricantin
surgical gloves.

In desserts. 179$ - High Quiality

Hazelnut Hazelnuts are deciduous;
Hazelnuts are
s Ore
their leaves are often
chopped and gen
alternate, serrate,
used in
obovate, and hairy. The desserts like orch
pastries, pies, ard
plants range from
truffles,
3 to 36 metres (10 to 120 biscotti,

37
 Jesus Adrian Jimenez Lopez
feet) in height. cookies, tarts,
and
macaroons.
In
entrées.
As
flavoring.
Pressed.
Ground
. Nut
butter.
Raw
Lentil  Slow Rapi Fruit
Lentils are low in 30$ - Ver
Cooker
sodium and saturated Vegan de
Lentil val
fat, and high in
Chili.
potassium, fiber, folate, le
 Red
and plant chemicals Lentil - Gr
Soup.
called polyphenols that eat
 Ethiopi
haveantioxidant activity. an- val
Style ue
[1] These nutritional
Spinac
properties have led h&
Lentil
researchers to study
Soup.
their effects on chronic  Lentil
diseases. Dal
with
Heart
y

38
 Jesus Adrian Jimenez Lopez

Flour The flour Products. 18$ - Lakeside

- Bola roja
characteristics (protein, Bread,pasta,
mi
damaged starch crackers, 30$ - Kin
content, particle size, many cakes, lls,inc.
g
flour hydration andmany
properties and oil otherfoodsare Art
absorption), dough made using hur
properties (texture) flour.
and cookie parameters
(final diameter, spread
factor, texture, colour
and acceptability) were
evaluated.

39
 Jesus Adrian Jimenez Lopez
Oats do not have an sautéed, Granvita
Oat 15$ - Qua
auricle. insalads,to mix
It has a with quinoa, ker
greatly shortened stem rice or Oats
with leaves giving a couscous, to
rosettetype ofplant. enrich creams - Granvita
and soups.

50% of its composition is It is used t 80$ QuimiNet

Peanuts - Mafer
made up of fatty acids. omake - peanuts
These include oleic and snacks,
linoleic acids and baked
proteins (25%). Peanuts go
are also rich in fibre, odssuch as
niacin, B vitamins crisps,to
(especial enri
ly vitamin B6), ch milkshakes
pantothenic and to
acid and, above all, thickensauces.
minerals. Peanutoil.
This peanut
by-product
i
s

40
 Jesus Adrian Jimenez Lopez
used for
frying,
sautéing o
r adding
flavour.

For paellas, salads, $35 -Santo tomas

Rice
It is a cereal that is rice dishes and
composedof starches which sidedishes. It is - verde valle
makes it a powerful source native toIndia and
of energy Pakistan, long
grain and is
characterized by
its fragrance and
flavor.

41
 Jesus Adrian Jimenez Lopez

Sunflo Sunflower oil is light in Worldwide, 50$ Guides Available

- Sofia
weroil
taste and appearance sunflower oil i - Famost
and supplies more sone of the
Vitamin Ethan any other most widely
vegetable oil. It is a used oils.
combination of The light-
monounsaturated yellowoil is
a mainly used
nd polyunsaturated fats for frying
with low saturated fat and
levels. The versatility of roasting. I
this healthy oil is n combination
recognized by cooks with other
internationally. vegetable
oils, such as
rapeseed
oil,

42
 Jesus Adrian Jimenez Lopez

soybean oil or
linseed oil, it is
also used as
salad oil,
frying oilor to
make
margarine.
Vani Vanilla extract, as the Use in sweet 38$ QuimiNet
- DEMPA
lla
name suggests, is a andsavoury - Molina
extr
act concentrate - used to products:
flavour foods and drinks biscuits,
- obtained from the cakes,
vanilla pod (a genus of ice cream,
orchids that produces a soups,sauces,
fruit from which this vegetables,
flavouring is obtained meats, iced
after a simplemaceration tea, sangrias
process). etc..
Use: For
best
results, add
the extract at
the endof the
cooking or

43
Jesus Adrian Jimenez Lopez

baking process.

44
 Jesus Adrian Jimenez Lopez QuimiNet
Van Vanilla pods are The pods are 30$ - La
illa
thefermented seed usually used to pe orqui
pod
vessels of the plant. flavour custard sos / dea
Once the pods are or pastry 1 - Zanilli
harvested, still green, cream. This piece
the drying process vanilla is ideal
begins -this is what
unleashes the natural for
aroma of vanilla. flavouring
The pulp (seeds) of chocolate,
thevanilla pods is coffee,ice
fleshy and crea
has a mild taste. m,biscuits and
mostsweet
dishes.

120$ Grower
Walnuts Walnut wood is hard, In the - Keto
Dir
heavy, and resilient, food p - Sultan
ectNut Co
capable of resisting industry, esos
warping and suffering walnuts are /
very littleshrinkage. The used in dairy 200g
grain is irregular but alternatives, r
typically straight with a snack
medium texture. The bars,
endgrain is semi-porous appetizers,
with distinct growth cereals,
rings. Although energy

45
 Jesus Adrian Jimenez Lopez

susceptible to bars,
baked
goods and
even as
walnut
butters.

46
 Jesus Adrian Jimenez Lopez

insects, English Walnut is

quite resistant to decay
Wheat It is a non-perennial plant Pastas,  Nature DIMAPRO
that belongs to the grass cookies, pizza $180 's
family. It produces a set of bases and Blessin
modified fruitsthat are energy drinks gs
fused with its single seed, are made.  HERVA
in a terminal spike and can Wheat beer RFAM
be wild or cultivated.

47
 Jesus Adrian Jimenez Lopez

Conclusion

To end this activity, we realize the importance of raw materials and

that we do not always know or know how to use all their functions or
characteristics, demonstrating that you can learn more about pastry,
pastry or cooking in general every day.
you never stop learning

48