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
