BREAD AND PASTRY

PRODUCTION
WEEK 6-7
 The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour,
liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many
products made from them.

The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie
dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair
paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and
other meringue-type sponges though they are not made from a flour paste are also considered pastries
because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create
a wide range of desserts.

Definition of Terms

BAKING TERMINOLOGIES
As you wish to pursue baking as a career, you should familiarize yourself with the common
preparation and baking terminologies that come across in the process.

Crimp is to pinch together the edge of a piecrust with the fingers or fork tines.
Crust the outer part of a loaf bread or pastry.
Dissolve to mix a dry substance with liquid until it is liquefied.
Mise en Place a French term that means “put in place”. It includes assembling all the necessary
ingredients, equipment, and tools needed to perform the task.
Pack compactly to fill cup with brown sugar or shortening by pressing it with back of the spoon.
Pastry creams a thick sauce containing eggs and starch.
Pipe out to press the mixture out of the piping bag.
Pies and Pastries
Pies and pastries, like cakes, are delightful to eat especially when they are baked properly. A
well-prepared pastry may be determined by the quantity of its pie crust. Pastry is a delicate baked
product which consists of crust and filling. It contains high percentage fat, which contributes to a flaky or
crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the
filling. When making a short crust pastry, care must be taken to blend the fat and flour thoroughly before
adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to
develop gluten.
Kinds of pastry

1. Cream puffs – a type of light pastry that is filled with whipped cream or a
sweetened cream filling and often topped with chocolate.
2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon
3. Danish pastry – a pastry made of sweetened yeast dough with toppings
such as fruit, nuts, or cheese.
 4. French pastries - a rich pastry, filled with custard or fruit.

5. Pie and tart - pastries that consist of two components: the first, relatively thin pastry
(pie) dough, when baked forms a crust (also called pastry shells) that holds the
second, the filling.
6. Croissants - a flaky raised dough. It is like a sweetened cross between a simple
yeast-raised dough and puff pastry. The dough is rolled with butter to create layers
and is then left to rise, creating a very light texture

Pastry ingredients

1. All-purpose flour - type of flour used in baking pastries .The gluten content
of this flour provides framework or substance of baked pastries
2. Lard and vegetable shortening - fats frequently used to make pastry. Butter
and margarine produce a less tender crust.
3. Water – an important ingredient in pastry because it provides the moisture
needed to develop gluten.
4. Salt – contributes to the flavor of pastry and has no influence on flakiness or
tenderness.

Mixing Techniques Applied for Pies and Pastries:

 Stirring - mixing all ingredients together usually with a spoon in a circular
motion.

 Beating – introducing air into the mixture through mechanical agitation as in

beating eggs. An electric mixer is often used to beat the ingredients together.

 Whisking – also known as the whipping method and is usually used for
meringue, and for chiffon products. Air is incorporated into such food as
whipping cream and egg whites through very vigorous mixing, usually with an
electric mixer or whisk.
 Rolling - to flatten dough out into a sheet in preparation to shaping to various
forms.

 Cut in or cutting in – cutting fat into smaller pieces using two knives or
pastry blender to distribute fat in flour until it resembles into coarse meal.

Enhance your skills in different techniques in pastry

making. Perform the activity below.

Demonstrate how the different techniques in pastry making are done.

Refer to performance checklist below to rate your performance.

1. beating
2. creaming
3. folding
4. rolling
5. kneading
6. cuttin
TYPES, KINDS AND CLASSIFICATION OF BAKERY PRODUCTS
Bakery products includes bread, rolls, cookies, pies, pastries and muffins, which are usually
prepared from flour or meal derived from some form of grain and cooked by dry heat process,
especially in some kind of oven. Preparing bakery products requires no trick but adequate
mastery of the processes in baking. The following are examples of bakery product:

1. Breads are one of the oldest forms of food in the world and
are made by baking dough, a flour and water mixture. Other
ingredients such as salt, fat, milk, sugar, baking soda and
yeast can be added. Breads come in a variety of forms,
including rolls and loaves.

2. Doughnuts A doughnut or donut is a type of fried

dough confection or dessert food. Doughnuts are usually deep fried
from a flour dough, and typically either ring-shaped or a number of
shapes without a hole, and often filled, but can also be ball-shaped
("doughnut holes"). The two most common types are the ring
doughnut and the filled doughnut, which is injected
with fruit preserves, cream, custard, or other sweet fillings.

3. Cookies are always popular. They are really “little cakes, flat,
sweet and small. They can be made in a variety of shapes and
flavors, and can be served in just as many different ways
4. Muffins are simple cup breads leavened and are considered a
member of the quick bread family. A variety of quick loaf breads and
coffee cakes can be derived from the basic muffin recipe

5. Biscuits are small flaky quick breads. They are leavened with fast-
acting leaveners which make preparation time shorter than any yeast
leavened bread.

Direction: Write TRUE if the statement is correct and write the correct word if the
statement is incorrect.

1. Breads are one of the oldest forms of food in the world and are made by
baking dough, a flour and water mixture

2. Cookies are also known as flat little cakes.

3. Muffins are fried dough confection or dessert food.

4. Donut is a variety of quick loaf breads and coffee cakes can be derived
from the basic muffin recipe
5. Biscuits are small flaky quick breads

MIXING TECHNIQUES
Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping
and folding. In mixing, two or more ingredients are evenly dispersed in one another until they
become one product. Each mixing method gives a different texture and character to the
baked good. The implements used, such as blades, whisks, spoons, etc., themselves make a
difference. Some of them are as follows:

1. BEATING- This process incorporates air into the mixture by

mechanical agitation. It could be done with a fork, wire whisk or electric
food mixer
2. CREAMING- This is the technique of rubbing ingredients against a bowl using
a wooden spoon or an electric mixer to develop a soft and fluffy combination of
flour and batter, the creamed mixture should smooth the grainy particles.
3. CUT AND FOLD- This is a combination of cutting vertically into the mixture
with a rubber scraper or spoon and turning over and over by gliding the
spoon across the bottom of the mixing bowl at each turn.
4. CUTTING IN This process is the mixing of solid fat to flour with the use of a
pastry blender or two knives in a scissor like manner. This method cuts fat
into small pieces, coating them with flour to form coarse, granular mixtures
for pastries and biscuits.
5. FOLDING- This is working with two ingredients very gently to retain air in the
mixture. Folding is the most efficiently done by hand. Dry ingredients are
sprinkled on top of the fluffy mixture and folded gently and gradually.
6. KNEADING- This refer to “PAGMAMASA OR MASA” in Filipino. The process
involves pressing, stretching, folding of dough to develop gluten. This
technique makes dough smooth and elastic.
7. SIFTING- This process separates coarse particles in the ingredients like flour
and sugar by passing these through a sieve. In the process of sifting, air is
incorporated
8. STIRRING- This is often done by rotating a wooden spoon through a mixture
as long as necessary until the ingredients are combined. Stirring should be
stopped as soon as the ingredients are combined
9. WHIPPING Eggs and cream are usually whipped to fill them with air and
make them thick and fluffy.

OVEN TEMPERATURE

C = F – 32 x 5 / 9 F = C x 9 / 5 + 32
 Example:

CELSIUS FAHRENHEIT

Convert 25° Celsius (a nice Convert 167 °Fahrenheit to

warm day) to Fahrenheit Celsius

Formula: F= C x 9/5 + 32 Formula: C = F – 32 x 5 / 9

C= 167 – 32 x 5 / 9
F= 25° x 9/ 5 +32
C= 135-5/9
F= 25 ° (1.8) + 32 C= 675/9
F= 45 + 32 C=75°C

F= 77°

TYPE OF BREAD TEMPERATURE TIME

Thin Fat Bread 350°F. 5-15 minutes
ACTIVITY
Buns and Rolls 350°F. 15- 20 minutes
Visit
Quick breads 375°F. 45-75 minutes

Thick flat Bread 375°F. 15-25 minutes

Basic Loaves baked 325°F 45-60 minutes

on a loaf pan
Muffins 350°F. 15-45 minutes

websites for a free tutorial on convert oven temperature. You can try this websites:
https://www.youtube.com/watch?v=CHn_lLbnm8c

I. Choose the correct word that describe to each statement. Write your answer
in your test notebook
 Creaming Cutting-in Stirring

Whipping Sifting Cut and Fold

Beating Folding

1. Separating coarse particles in the ingredients by

passing through a sieve.

2. Rubbing one or two ingredients in a bowl with the tip of a

wooden spoon or electric mixer.

3. Mixing fat and flour using a pastry blender or two knives

in a scissors-like manner.

4. Working with two ingredients very gently to retain air in the

mixture.

5. Eggs and cream are usually whip to fill with air and make
them thick and fluffy.

1. Ingredients are moved vigorously in a back and forth, up

and down, and around motion until they are smooth.
2. Fat is repeatedly folded into the dough.
3. Mixing of fat in dry ingredients by bench scraper or a
pastry blender with a food processor fitted with a steel
blade, until finely divided.
4. Flattening the dough out into a sheet in
preparation to shaping to various forms.
5. It is known as whipping method and usually
used for meringue and for chiffon products.

II. Convert the following temperature and show your computation.

1. 100 degrees Centigrade to degrees Fahrenheit.

320 degrees Fahrenheit to degrees Centigrad

BREAD AND PASTRY PRODUCTION WEEK 7-8

CAKES
 Definition of Terms

Angel food cake Type of cake made of meringue and flour

Appropriate suitable or proper under the given circumstances

Assembling fitting together the component parts of a certain dish or food

Bake cook food in a dry heat method inside an oven

Batter semi-liquid mixture of one or more flours combined with liquids

such as water, milk or eggs used to prepare various foods

Beating introducing air into the mixture thru mechanical agitation as in

beating eggs

Blend to combine ingredients and produce a homogenous mixture

Boiled icing sugar and egg white icing for cakes; Sugar is first cooked on

the stovetop to form syrup, and then the hot syrup is beaten

into whipped egg whites. As the mixture is beaten it becomes

smooth, fluffy, and glossy.

Boiled icing Italian meringue used as cake icing

Brown sugar regular granulated sucrose containing various impurities that

give distinctive flavor

 Butter cream icing made of butter and/or shortening blended with

confectioner’s sugar or sugar syrup, other ingredients may also

be added

Cake flour fine, white flour made from soft wheat

Chemical leavener leaveners such as baking soda, baking powder, or baking

ammonia, which releases gases produced by chemical

reactions

Choux pastry or pâte à choux – light pastry dough for making profiteroles,

croquembouche and éclairs

Cocoa powder dry powder made from ground cocoa solids

Cocoa butter white or yellowish fat found in natural chocolate

Commis junior chef

Chiffon cake light cake made following the chiffon method – cake mixing

method involving the folding

Portion Control, Yields, Weights and Sizes

What is Portion Control?

Portion control means getting the right number of servings from a recipe and serving the right

amount. It requires following the standardized recipes exactly. It involves planning menus

carefully, purchasing an adequate amount of food, preparing, storing, and serving food.

Importance of Portion Control

1. It provides the correct serving size to meet the nutritional needs.

2. It helps control costs.

3. It helps minimize waste.

4. It helps to guide the ordering and preparation of food.

5. It is a contributing factor in giving a consistent yield and portion size.

6. Customers know exactly how much food to expect.

7. Customers get the same portion size

Methods of Portion Control

• Cutting – a method of dividing food into uniform pieces before it is

placed on the serving line.

Examples: sheet cakes, rolls, or brownies

Cake Cutting Guide

 • Weighing – a method that makes use of a food scale to create

portions based on weight

• Measuring - a method of portioning food on the serving line that

involves the use of scoops or ladles

• Counting - name or list (the units of a group or collection) one by one in order to

determine the total number

Temperature Use for Different Types of Cakes

Baking Temperature and Time

Cakes Temperatur Temperatur Minute

types e (F) e (C) s

Cupcake 350-375 177-190 15 to 25

Layer Cake 350 - 177-190 20 to 35

375

Loaf Cake 350 177 45 to 60

Angel Food
350 177 50 to 60
& Sponge

Importance of Pre-Heating an Oven

It is important to preheat your oven before baking. Baked items depend

on the correct oven temperature to help them rise properly. All baked recipes

are tested in preheated ovens. Place the oven racks at the proper levels first,

and then set the temperature stated in the recipe.

Classifications of Cakes

 High-fat or Shortened Cakes - a type of cake which contains a high

percentage of fat or shortening.

 Low-fat or Foam-type Cakes - also known as un shortened cake which

contains less than 5% fat.

 Modified Sponge Cake - combination of shortened cake and foam-type

cake.

Types of fillings, coatings and sidings for cakes and its application

There are many cakes. Cakes with fillings always seem to add a little

extra to the treat. While there is a whole range of cake-fillings recipes to

choose from is important that the type of filling you use is stable enough.

Types of Filling

There are many cake filling types that can be used. There are some points that

should be taken into consideration when choosing a filling for a cake. Some of these

points are listed below.

Custard

Custard filling is a smooth, creamy type filling similar to pudding. The

custard is a cooked filling containing cornstarch, flour, and egg yolks. Any filling

that contains cornstarch or flour must be brought to a boil slowly, to prevent

scorching and then boiled for at least a minute to thicken to its fullest. If it is not

boiled long enough, it may thin out when it cools. It can be flavored with many

different ingredients but the most common are vanilla, lemon, and chocolate. A

custard type filling should not be frozen.

Fruit

There are many fruits that can be cooked into a filling for cakes that will

provide the cake with an extra special flavor. Some of the common fruits used are

strawberries, blueberries, raspberries, peaches, apricots, and rhubarb. When

using fruit fillings, a piping of frosting is applied on top of the layer around the

outer edge of the cake to act as a dam to hold the filling in between the layers.

Frosting

Many times the same frosting used to frost the cakes is used for the filling

between layers. This is a great way to add flavor and moistness to the cake.

Some of the common frosting types that are also used as fillings are butter

cream, boiled, cream cheese, whipped cream, and ganache. Cakes with frosting

fillings should be stored according to the type of frosting being used

Jelly

Jelly, jam, or preserved can be used to add an easy fruit flavored filling to a cake. You
can add flavor to the cake without any additional preparation. When using jelly filling on a
layer cake, use a piping of frosting around the edge of the layer to keep the jelly, jam, or
preserves confined and then select your favorite flavor and spread it on the layer inside
the piped frosting.

Glazes and Syrups

 Glazes and syrups can also be used as fillings but will not provide for a

filling with any thickness. They do provide extra flavor and help seal in the

moisture of the cake. The cake can be stored at room temperature when the

filling is a glaze or syrup unless the cake or frosting requires refrigeration.

Filling Cake Layes

For a classic round or rectangular cake, you may want to put two levelled cakes together,

joined with your favorite filling. This adds height and drama to your design. It's easy to do!

Step 1

Fill a decorating bag with medium consistency icing and use tip 12 or use the

coupler without adding a tip. Start with the bottom layer, leveled side up. Create a

dam or circle of icing just inside the edge of the cake. This will prevent any filling

from seeping out when the next layer is added.

Step 2

Fill the center with icing, fruit filling/pudding

Step 3
Place the next layer on top, making sure it is level. The weight of the layer will cause

the circle of icing to expand. Place the top layer, leveled side down, so the top of the

cake is perfectly smooth and level.

Variety of Frosting or Icing, Fillings and Glazes Used in Pastries

The easiest way to decorate an ordinary pastry is with coat of glaze. All of the options

should be used immediately after they are made and then given a few minutes to set before

serving.

Basic Milk Glaze -Whisk together 2 cups confectioner’s sugar and ¼ cup milk until smooth,

adding more milk if needed to reach desired consistency. Make about ¾ cup.

Brown Sugar Glaze- Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a

saucepan over medium, stirring, until sugar has dissolved. Add 2 tbsp. of heavy cream, 1 tsp

vanilla extract and ½ tsp. salt brings to a boil. Remove from heat, then let cool until thickened.

This makes about 1 cup.

Lemon Glaze- Whisk together 2 cups confectioner’s sugar with 2 tsp. finely grated lemon zest

and ¼ cup lemon juice until smooth. This makes about 1 cup.

Chocolate Glaze Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring

½ cup heavy cream to a simmer in a small saucepan, pour over chocolate. Let stand for 2

minutes. Add 2 tbsp. unsalted butter, and mix until smooth. Let stand, stirring occasionally until

slightly thickened. Make 1 cup

Accompaniments, Garnishes and Decorations for Pastries

 Syrup

Flavored simple syrup is used to moisten some pastries. Flavorings maybe extracts

like vanilla, liquors like rum. Add flavorings after the syrup has cold, because flavor

maybe lost if they are added to hot syrup. Syrups may also be flavored by boiling

them with lemon or orange rind.

Pastry Cream

Contains starch thickeners as well as eggs, resulting in a much thicker and more

stable product. It is used as pastry fillings for cream pies and as pudding. With

additional liquid, it is used as custard sauce.

Custards

It consists of milk, sugar, eggs and flavorings. Whole eggs are used for greater thickening

power. Used as pie fillings and as a dessert by itself

Nut Garnish

Rules for Garnishing Pastry Products

1. Garnishes should be edible.

2. Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty – never

overworked or overdone.

3. A few small groups of garnish are often more attractive than a continuous decorative

scheme.

4. Colors should be harmonized – never clash. Contracting colors usually produce an artistic

picture. Artificial coloring should be kept to the minimum.

5. Garnishes which are highly seasoned are not good in taste.

6. Garnishes need not be expensive.

7. The setting must be viewed as a whole

Standards and Principles to be follow in Decorating and Finishing

Pastry Products

 Color of the Product - a color stimulates sense of sight and enhanced

once appetite. It is essential that the presentation and plating must be

eye- catching.

 Appearance - is about form and shape of pastry products after baking. It

is important that each piece/slice has the same size, shape and form.

 Consistency - the uniformity in grains and texture. It is how it feels in the

mouth when eating.

 Moisture Content - amount of moisture present in pastry products which

contribute in the moistness and softness of pastries. Moistness also

enhance flavor and palatability.

 Name: Date:

Identify what is being described in the sentences below. Write your answer on your

test notebook.

1. It refers to the uniformity in grains and texture.

2. It is the amount of moisture present in pastry products which contribute

in the moistness and softness of pastries.

3. It refers to the form and shape of pastry products after baking.

4. It stimulates sense of sight and enhanced once appetite.

Arrange the following steps in making Boiled Icing. Use A for the first step, B for

second and so on. Write your answer on your test notebook.

1. Bring to boil over low fire until it forms into a threadlike consistency.

2. Combine together sugar, water and syrup.

3. On a separate bowl, beat together egg whites and cream of tartar until stiff.

4. Pour hot syrup to beaten egg whites gradually.

5. Fills and frost a layer cake using boiled icing.

6. Continue beating until mixture becomes stiff and fl