FT – FIRST TOPIC IN PATMAN
 Stollen (Dresden, Germany, 1400’): Bit was meant to represent the
LEAN BREAD: refers to bread that contains flour, salt, and water.
Common Lean Bread
1. Baguette: long slender loaf bread, a classic French loaf familiar to North
America.
2. Bagel/s (Krakow, Poland 1610): ring-shaped and symbolizes life is thus
given as a gift to a woman who gives birth, made from a very stiff dough.
3. Challah: known as Jewish Sabbath and Holiday Bread.
 Challah: refers to the portion of the dough to be set for the
high priest in the temple of Jerusalem during ancient times.
4. Naan: a flatbread flavored with yogurt and black onion seeds sprinkled
on top of the bread before baking. (Afghanistan)
5. Pita: the flat has been used for thousands of years in Middle Eastern and
Mediterranean cuisines.
6. Pretzels: these have been used in Europe as a symbol of trade by
baker’s guilds.
7. Focaccia: classic flatbread, rich in olive oil, and flavored with rosemary,
used for making sandwiches. (Italian)
8. Fougasse: regional French bread similar to Italy’s focaccia, traditionally
rolled out of thin and cut into decorative, open shapes.
9. Soft dinner rolls: with a generous part of butter (American).
10. Tortilla: a flatbread and an important staple during the three means of
the day, made of corn or maize since pre-Columbian times. (Mexicans).
11. White pan bread: is shaped, proofed, and baked in a pan during World
War II. (Open Top and Pain de Mie)
RICH DOUGH BREAD: refers to a kind of dough that has high contents of fat,
sugar, and eggs, or Viennoiserie or Viennese pastry refers to sweet yeast-
raised dough goods, either laminated or non-laminated.
Rich dough bread is the meeting point between pastry and bread. Use also to
refer to yeast bread products that are sweetened with sugar and enriched with
butter and eggs.
Examples of Viennoiserie: brioche, Danish, and croissants.
TWO CLASSES OF RICH DOUGH BREAD
1. Laminated Dough-Danish, Croissant: lamination is the process of
creating layers of dough and butter to create light and flaky pastries.
2. Non-laminated Dough: Brioche, Pan d’ Oro, Gibassier
Example of Non-Laminated Dough
 Babka: a sweet yeast bread or coffee cake.
 Brioche: Rich with butter and has 60% of the flour weight. It came from
the old Norman verb “broyer”, meaning to pound, and refers to the
prolonged kneading of the dough.
 Columbia di Pasqua: served as an Easter in Italy, shaped like a dove
and flavored with candied orange peel, almond paste, orange zest, and
vanilla bean, covered with a chocolate hazelnut glaze and sprinkled with
pearl sugar.
 Gibassier (Provence, France): named after the summit Le Gibas in the
mountains of Luberon; flavors and ingredients are olive oil, anise seed,
and orange peel and brushed with clarified butter and dredged in sugar.
 Kugelhopf: type of rich, sweet bread or coffee cake, usually made in a
tube-type pan. Kugelhopf is customary baked in a fluted molder and
dusted simply with powdered sugar.
 Pannetone: Italian sweet bread made in a large loaf, containing dried
and candied fruits. Legend has it that a young noble in the 15th century
in Milan fell in love with the daughter of a poor baker named Toni.
 Pan d’ Oro (Bread of Gold in Italy): or “Pandoro” was developed and
perfected in Verona for over a century. Baked in a tall and conical-shaped
star reminiscent of a Christmas tree, and sprinkled with powdered sugar
just before serving, creating the illusion of fresh fallen snow.
 Pain Au Lait: Bread made of milk
baby Jesus wrapped in swaddling clothes. It was a popular Christmas
pastry. A type of sweet yeast bread with fruit.
 Croissant (krwah sawn): A flaky, buttery yeast roll shaped like a
crescent and made from a rolled-in dough. Croissant as invented in
Vienna to celebrate the end of the second invasion of Vienna by Ottoman
Troops in 1683. the bakers created the Hornchen, (“small horn’) in
German, with a crescent shape to symbolize the Ottoman Flag.
 Danish: In Denmark, Danish is known as “wienerbrod” or “bread of
Vienna”. The Viennese dough relied on a high amount of butter and
resulted in a flaky product that became a sensation in Denmark and soon
spread to surrounding lands.
QUICK BREADS: covers a wide range of non-yeasted products such as
muffins, scones, biscuits, and coffee cakes. Uses chemical leavening agent:
Baking soda and baking powder.
MIXING METHOD FOR QUICK BREADS
1. The Biscuit Method: achieved by cutting fat into flour and other dry
ingredients, adding the liquid ingredients, and blending to incorporation.
2. Creaming method: fat and sugar are rubbed all together until they form
a smooth paste.
3. Blending method: known as the Muffin method, all dry ingredients are
mixed and set aside then same with the liquid ingredients.
 Sugar is treated as wet ingredients in blending formula and should
be combined with the wet ingredients.
 If there are any additional ingredients such as fruits/nuts; they
should be added when the batter is mixed halfway to prevent over
mixing.
 To prevent the breakdown of fruit in the mixing and make-up
process, they must be completely frozen when being mixed in.
 Batter of blending methods is often deposited into greased molds
or paper molds.
 The products can be baked into muffin size portions or into loaves.
 Only products such as scones should be egg washed.
 Surfaces of loaves or muffins can be decorated with coarse sugar,
seeds or nuts.
 When baked in greased molds, the product should be unmolded 10
minutes after baking, to cool completely and prevent sweating.
BANANA BREAD: became a standard fare in American kitchens when baking
powder became an instant hit during 1930’s, thus, quick breads of all kinds
became popular.
MUFFINS METHODS: use two bowls
 all dry ingredients are whisked together
 all the liquid ingredients, then mixed into the dry ingredients only
until combined
TYPE OF MUFFINS
 English Muffins: are small, round, flat yeast-leavened bread which is
commonly sliced horizontally, toasted, and buttered.
 American Muffins: quick breads that originated in North America during
the 19th century.
SCONES: made with oats and griddle baked; today’s version is more often
made with flour and baked in the oven. Originated from Scottish quick bread.
Skone comes from the Dutch word ‘schoonbrot’ which means beautiful
bread. Others argue it comes from Stone of Destiny, where the Kings of
Scotland were crowned.
MADELEINES: baked in oval molds with ribbed indentations in a distinctive
shell shape. Originated in the 18th century in Commercy, region of Lorraine
when a girl named Madeleine made from Stanislaw Lezcynski, Duke of
Lorraine, and his daughter Marie, the wife of Louis XV.
OTHER VARITIES OF QUICK BREAD.
Pancakes are a general term that describes a family of cake-like products
cooked on a flattop instead of being baked. Some examples are flapjacks,
crepes, gallettes, drop scones blinis, and hotcakes.
1. CRUMPETS: made from ground oats called ‘crumpet’. Old version is a
small griddle cake made from an unsweetened batter of water or milk,
flour, and yeast, eaten in the United Kingdom. New version is composed
of soft flour, beaten egg, milk, baking powder, or a barn and cooked on
an iron plate.
2. WAFFLES: oldest flat cakes in history and originated from Greece. The
term come from the Dutch word ‘wafel’, the batter mixture is cooked
between two hot surfaces.
3. FLAPJACK: also called flapcake, flipjack, flapover, or flapjack. This
means a pancake that has been topped with fruits right after the batter
had been deposited on the griddle.
4. CREPE: a type of very thin pancake, served with a variety of fillings, from
the simplest with only sugar to flambéed crepes Suzette or elaborate
savoury gallettes.
 TWO TYPES: Sweet crepes and savory galletes
5. HOTCAKES: a flat cake, often thin and round, prepared from a starch
based batter that may contain eggs, milk and butter and cooked on a hot
surface such as a griddle or frying pan, often frying with oil or butter.
6. BINI: Russian pancake made with buckwheat flour and yeast. It is
usually 3 cm in diameter and topped with caviar or sour cream. Stemana
Vodka and other garnishes. Its roots trace back to ancient Slavic rituals.
7. PATE a CHOUX: has roots in the 16th century and was originally made
by adding eggs to a paste made from potatoes. This dish is still made
today and is known as “Pommes Dauphine”.
 The recipe was perfected by Antoine Careme in the 19th
century. Choux (French for Cabbage) refers to irregular
shapes it takes on as it bakes. It includes cream puffs,
eclairs, and profiteroles, Croquembouce, Gateau St.
Honore and the classic Paris-Brest.
 Two stages of Preparation in Classic French Pastry
Production: cooking the paste and baking the paste
8. CREAM PUFF: a profiterole, or choux à la crème is a filled French
choux pastry ball with a typically sweet and moist filling of whipped
cream, custard, pastry cream, or ice cream.
 Profiterole
 Éclair
 Paris Brest
 Croquembouche
 Gateau St. Honore
 Churros
PASTRIES/PASTRY: baked food made with a dough of flour, water, and
shortening (solid fats, including butter or lard) that may be savory or
sweetened. Sweetened pastries are often described as bakers'
confectionery.
The term ‘pastry’ comes from the word ‘paste’ meaning a mixture of flour,
liquid, and fat.
Pastry can also refer to the pastry dough, from which such baked products
are made. Pastry dough is rolled out thinly and used as a base for baked
products.
Ingredients: flour, sugar, milk, butter, shortenings, baking powder, and eggs.
Small tarts and other sweet baked products are called pastries.
Common Pastry Dishes: pies, tarts, quiches, croissants, and pastries.
PATESSERIE: come from the French word and referred to anything, such as
a meat pie, made in dough and not typically a luxurious or sweet product.
TYPES OF PASTRIES
1. SHORTCRUST PASTRY/SWEET PASTRY: made with flour, fat, sugar,
and eggs. And used to give base to the tarts and pies.
Procedure/Methods:
 Put the butter in a bowl with sugar and cream mix together.
 Add the egg and beat until smooth and completely incorporated
 Mix the flour with a pinch of salt and fold into the butter mixture until
it absorbed
 Turn the pastry onto a lightly floured surface and knead.
 Wrap the dough in cling film and chill for 30 minutes.
 Remove the pastry from the fridge, place on a lightly floured surface
and with floured rolling pin, and regularly to achieve an even shape
before using to line your tart thin.
2. FLAKY PASTRY: known as quick pastry, blitz pastry or rough puff, is a
light and flaky unleavened pastry that is similar to puff pastry. The main
difference is that, we layer the fat every rolling or folding in the flaky
pastry. Invented in early 17th century and originated from Georgia.
Procedure/methods:
 Sift the flour and salt in a bowl
 Add the butter and toss to mix.
 Add ice water and stir gently with a fork
 Turn the dough onto a floured work surface, smear with the heel of
your hand.
 Gather the dough into a ball and chill in the freezer for 20 minutes.
 Roll it out into a rectangular shape with long sides running
horizontally and add fat to the layer,
 Repeat for 3 times and don’t forget to add fat to every layer.
 After third layering, cut into a desired shape and bake.
3. PUFF PASTRY: a flaky light pastry made from a laminated dough
composed of dough and butter or other solid fat. Originated from France
and called ‘Pate Feuillete’ or ‘Leafed pastry’. (KING OF PASTRY)
Ingredients: flour, fat, salt, egg, and water.
Structure of Puff Pastry: crispy, light, and buttery
Procedure/Method
 Add fat and rub until it becomes a sandy texture
 Add salt, water and knead
 Roll the dough and apply fat and again roll and fold 3 times
 Make the shape and brush with egg wash
 Bake for 5 to 20 minutes.
4. CHOUX PASTRY: a very light pastry that is often filled with cream. Its
name originates from the French choux, meaning cabbage, owing to its
rough cabbage-like shape after cooking.
A paste prepared by beating eggs into a thick mixture of flour, fat, liquid,
and cooking until smooth. It employs high moisture content to create
steam during cooking to puff the pastry.
Ingredients: butter, water, flour, and egg.
Invented by Pantarellie and Pantanelli in 1540 in France.
Choux buns is the original name.
PROCEDURE/METHOD
 Place water and butter in a saucepan over medium heat, cook and
stir for 3 to 4 minutes.
 Add all the flour to the butter mixture, place over low heat and cook
for 1 to 2 minutes.
 Set aside for 5 minutes, whisk 1 egg then add to the flour mixture.
 Preheat oven to 200 degree Celsius
 Brush a baking tray with oil to lightly grease
 Use a pastry bag fitted with a 1.5cm diameter plain piping nozzle to
pipe the profiteroles on the baking tray.
 Brush the tops with the remaining eggs.
 Bake in a preheated oven for 25 minutes until profiteroles are
puffed and golden.
Use to prepare: éclair, profiterole, and beignet all originated in France.

5. PHYLLO (FILO): a very thin unleavened dough used for making pastries
in Middle Eastern and Balkan cuisines. And are made by layering many
sheets of filo brushed with oil or butter; the pastry is then baked.
 Involved in the kitchen of Topkapi Palace during the Ottoman
Empire
 Baklava is the earliest dish to use Phyllo and is documented
as back as 13th century. (Ottoman Empire)
 Banista from Bulgaria and Borek in Turkey
Procedure in Phyllo Pastry
 Sift the flour and salt in a bowl and gradually add warm water.
 Pour the dough into a pastry board, pour oil into bowl.
 Knead the dough, roll the ball of dough in the bowl of oil until it is covered
on all sides.
 Let the dough sit for 2 hours.
 Cover the pastry board with cornstarch and put the dough into it.
 Let the dough rest for 10 minutes, then gives its desired shape
 Bake it
6. HOT WATER CRUST PASTRY: a type of pastry used for savory pies,
such as pork pies, game pies, and, more rarely, steak and kidney pies.
Hot water crust is traditionally used for producing hand-made pies.
A type of pastry made by melting ‘lard’ in boiling water, the pastry is made
by heating water, melting the fat, bringing to the boil, and finally mixing
with flour. Originated from England.
Ingredients: flour, hot water, fat, lard, and salt
Procedure/method in Hot water pastry
 Place the flour in a bowl and set aside.
 Place the water, butter, lard, and salt in a saucepan and heat over
a medium heat, stir as the fat melts.
 Stir the mixture until all the ingredients are combined, cover with a
clean tea towel, and leave to rest and cool for 1 hour.
 Flat the dough into a rectangle, lift up the other side, and press
down with your fingers.
 Flatten the dough into a rectangle and place in a baking tray
7. DANISH PASTRY: a multilayered, laminated sweet pastry in the
Viennoiserie tradition. A variant of puff pastry made of laminated yeast-
leavened doughs, creating a layered texture.
Invented in Denmark in the second half of the 19th century, exported by
immigrants to the United States.
Ingredients: flour, yeast, milk, eggs, sugar, butter.
Procedure/Methods:
 Serve the flour and salt in a bowl and stir in the sugar
 Blend the yeast with milk, stir in the beaten egg and mix the flour
and sugar. Knead on a lightly floured surface until the dough is
smooth and elastic.
 Place the dough in a plastic bag and allow it to rest in the
refrigerator for 10 minutes.
 Shape the butter into a flattened ball, roll out the dough to a 12 inch
square, place the butter in the center and wrap the dough neatly
around.
 Roll out the dough to large rectangular about twice as long as it is
wide.
 Repeat the rolling and folding process, chill for 10 minutes
 Preheat the oven to 220 Degree Celsius, cut each square into nine
3 inch
 Place the prepared pastries on a greased baking tray and brush
with beaten eggs to glaze.
 Bake in the preheated oven for 10 minutes and cooked until golden
brown.
Types of Danish pastry
 Pecan and maple Danish from France
 Facturas from Argentina
PASTRY DOUGH: The word “pate” (French for “dough or paste”) is classically
used as a descriptor for a category of products, which are the building blocks
of many traditional and contemporary creations.
TOURRIER: refers to a person who works at the pastry department, care in
mixing and handling of various dough preparations usually determines the
quality of the pastry shop’s baked products.
TYPES OF PIE DOUGH
1. Pate’ a Foncer: known as a “lining pastry” used primarily for lining
molds for pie and tarts and can be used both for sweet and savory
applications.
2. Pate’ Brisee: French version of classic pie or tart pastry. It can be used
both for sweet and savory applications, the dough is similar to a pie
dough and pate’ a Foncer, but contains egg in it.
 Place the dry ingredients in a medium-sized mixing bowl.
 Cut in the cold fat using a pastry blender until it becomes the size
of peas for flaky pie dough and the size of small particles
resembling meal for mealy pie dough.
 Drizzle in ice water.
 Gently gather the ingredients into a ball of dough. Flatten into a dish
and wrap in plastic wrap and chill
3. Pate’ Sucree: means “sweet pastry”, often used for lining tart molds;
similar to pate’ brisee but further enriched with egg yolks and more sugar.
It is similar to “American short dough”. NOTE: A rich sweet dough
usually made using creaming method.
 Cream together the butter and sugar in a bowl of an electric
mixer.
 Gradually add the eggs and dairy product.
 Add the flour and the salt.
 Gently gather the ingredients into a ball of dough. Flatten into
a dish and wrap the dough in a plastic wrap and chill.
4. Pate’ Sablee: means “sandy” and is often used to refer to cookies/or
shortbread and more often used for dessert tarts; cookie-like and
crumbly.
 Cream together the butter and sugar in the bowl of electric
mixer.
 Gradually add the eggs.
 Add the flour, other dry ingredients, baking powder and salt.
 Gently gather the ingredients into a ball of dough. Flatten into
a dish and wrap the dough in a plastic wrap and chill
5. Pate’ Breton: traditional short dough from Britanny and is enriched with
egg yolk and a generous amount of butter, slightly salty sweet dough and
makes and ideal base for tarts and cakes and used for cookies too.
THE DIFFERENCE BETWEEN A PIE AND A TART
PIE: a sweet or savory dish with a crust and a filling. The sides of a pie dish or
pan are sloped. A pie crust is traditionally made of flour, salt, cold water, and
lard (shortening) but many pie crust recipes use a combination of fats such as
butter, lard, or vegetable shortening, or just butter. The goal is a crisp, flaky
crust. Pies are served straight from the dish in which they are baked.
TART: s a sweet or savory dish with shallow sides and only a bottom crust.
Tart crusts are usually made from pastry dough: traditionally flour, unsalted
butter, cold water, and sometimes sugar. The goal is a firm, crumbly crust.
Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a
baking sheet so that it can be unmolded before serving.
TWO (2) MAJOR CATEGORIES OF PIE
 Baked Pie: begins with unbaked pie shell that is filled with fruit, custard
and then baked. The crust maybe at the bottom or the top. Example:
apple, blueberry, and buko pie
 Unbaked Pie: the crust is blind baked, or baked alone, without filling.
Then the baked shell is filled with a prepared filling such as flavored
 pastry cream. Example: Chocolate Cream, Lemon Meringue, and 2. ROLLED COOKIES/CUT OUT COOKIES: Made from dough which
Strawberry Chiffon. has been rolled out and cut with special cutters to form
TWO (2) MAJOR COMPONENTS OF PIE: crust and filling shapes that fit special occasions such as Christmas,
Valentines and Easter.
FACTORS TO CONSIDER IN WORKING WITH PIE DOUGH 3. PRESSED, PIPED, OR OTHER OR BAGGED COOKIES: e richest
 Portion Control and the most festive type, made with more butter and are
 Proper Rolling and Make-up Techniques
 Baking
pressed out of a cookie press or pastry tube unto cookie
 Volume sheet to form rosette, rings or ribbon.
4. COOKIE BARS: baked in square or rectangular pans and are
BLIND BAKING: process of baking pie shell that has no filling. cut into 1 x 2 inches bars.
5. REFRIGERATOR COOKIES: frozen, and the dough is rolled
TWO (2) REASONS FOR BLIND BAKING
1. The pie will be used for an unbaked (full blind cake), such as chiffon or unto log shapes, and are cut into desired shapes before
lemon meringue. baking.
2. To jump-start the baking process. 6. MOLDED COOKIES: made from moderately stiff dough that
can be molded and shaped.
THREE (3) MTHODS OF BLIND BAKING
7. SHEET COOKIES: easiest and least labor intensive of any
1. Using Pie Weights and Parchment.
2. A pastry shell is to prick holes all over the bottom and sides of the category. A batter, which can be thin or stiff, is made up and
unbaked pie shell. This is referred to as stippling or docking. evenly spread into a pan with sides.
3. Using a Second Tin or Pie Plate. 8. WAFER COOKIES: known as Tuiles – “Roof Tiles” are much
more labor-intensive.
HOW TO ENSURE A FLAKY DOUGH
1. Use solid, cold fat.
THREE (3) BASIC COOKIE MIXING METHOD
2. Use low-protein flour.
3. Add an acid 1. Creaming method: Butter and sugar are rubbed with a spatula
4. Avoid using too much water. in mixing bowl (manual) or mix in an electric mixer.
5. Do not over mix. 2. One-bowl method: known as Butter and sugar are rubbed with
6. Allow the dough to rest a spatula in mixing bowl (manual) or mix in an electric mixer.
3. Egg-foam method: egg white is foamed with sugar either
PIE PRODUCTS
1. CUSTARD PIE: characterized by the ingredient function of the egg baked alone or mixed with a batter mixture.
acting as the main setting and thickening agent.
2. CHIFFON CAKE: classic American dessert ad composed of pie crust, FAMOUS COOKIES
chiffon filling, whipped cream and a garnish. 1. BISCOTTI: Italian, biscotti means “twice baked’, dough is
3. QUICHE: Originated in Germany. In medieval kingdom of Lothringen, formed into logs and baked until golden brown then sliced,
under German rule, which the French later renamed Lorraine. The word and the individual pieces of biscotti are baked again to
Quiche is from the German Kitchen, meaning “cake”.
4. TART: a baked dish consisting of a filling over a pastry base with an become dry.
open top not covered with pastry. The pastry is usually short crust pastry; 2. BROWNIES: bar cookie made of cocoa powder, has a deep-
the filling may be sweet or savory, though modern tarts are usually fruit- brown color of the cookie and the name honored the elfin
based, sometimes with custard characters featured in fairy tale books.
5. TARTE TATIN: famous French Dessert, basically and upside-down
3. CHOCOLATE CHIP COOKIE: first chocolate chip cookie as
apple tart with caramelized apple. Sister Carolina and Stephanie who
inadvertently placed the creation in an oven the wrong way. The French invented in 1937 by Ruth Graves Wakefield (1905- 1977) of
can this dessert “Tarte des Demoiselles Tatin” the tart of two Whitman, Massachusetts, who ran the Toll House
unmarried women named Tatin. Restaurant and the recipe was later sold to Nestle
4. FORTUNE COOKIE: belongs to wafer cookies category, a
COOKIES: diverse group of small sweet little cakes or pastries. tasty Chinese-American wafer cookie with a piece of paper
The term is derived from Dutch word “koekje. Cookies are inside with a “fortune” written on it.
described and categorized by how the dough is prepared and 5. HARDTACK: hard square biscuit or cracker that is made with
shaped for baking. flour and water only (unleavened and unsalted bread). Also
called pilot biscuit, pilot bread, sea biscuit, and ship
VARIOUS NAMES AND COOKIES biscuit.
 Biscuits - England and Australia 6. LADYFINGERS: known as lenua de gato or cat’s tongue,
 Galletas - Spain has an oval-shaped and are also known around the world
 Keks - Germany as Boudoir biscuits, sponge biscuits, Savoy biscuits
 Amaretti/ biscotti – Italy (savoiardi) and biscuits a la cuiller.
7. MACAROON: small round cookie that has a crisp crust and a
TYPES OF COOKIES soft interior made of coconut and common in the US, made
1. DROPPED COOKIES:  Irregular and unevenly shaped. It is from almonds if it is macaron. They originated in an Italian
simply made by dropping the cookie mix from a teaspoon monastery around 1792 during the French Revolution.
to a baking sheet.
8. PALMIER: cookie made of sheets of puff pastry that are rolled
in sugar and folded to resemble palm leaves, then baked
until the sugar becomes caramelized.
9. PEANUT BUTTER COOKIE: rolled dough cookie made of
peanut butter. Dough is rolled into a ball and can be
flattened with the tins of a fork.
10. PIZZELLE: from Italy, also known as Italian wafer cookies.
11. SNICKERDOODLES: coated with cinnamon sugar before
being baked.
12. TUILE: known as “tile”, it is a thin, crisp cookie that is placed
over a rounded object while still hot from the oven