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Ducts Prepare A ND Produ Ce
Ducts Prepare A ND Produ Ce
a re andP
Pre p
rod u ct s
Pa st r y p
Baking Terms
• Crimp – to pinch together the edge of a
pie crust with the fingers or fork tines
• Crust – the outer part of a loaf bread or
pastry
• Pastry cream – a thick sauce containing
eggs and starch
Baking Terms
• Pipe out – to press the mixture out of
the piping bag
• Pre- heat – to heat the oven to a
desired temperature before putting in
the food to bake
• Zest – outermost covering of citrus
fruits containing aromatic oil
Pastry
• Comes from the word “paste”
meaning “to stick”
• Mixture of flour, liquid and
fat
• Consists of crust and filling
KINDS OF PASTRY
CREAM PUFF
A type of light
pastry that is
filled with
whipped cream
or a sweetened
cream filling and
often topped with
chocolate.
PUFF PASTRY
A light, flaky,
rich pastry made
by rolling dough
with butter and
folding it to form
layers.
DANISH PASTRY
A pastry made of
sweetened yeast
dough with
toppings such as
fruits , nuts or
cheese.
FRENCH PASTRY (gateau)
A rich pastry,
filled with custard
or fruit.
PIE & TART
Pastries that consist
of two components:
the first, relatively
thin pastry (pie)
dough, when baked
forms a crust (pastry
shells) that holds the
second, the filling.
CROISSANT
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.
Tools used in Pastry Making
GRATER
PASTRY BLENDER
PASTRY WHEEL
BAKING TEMPERATURE
FOR PIES AND PASTRIES
TYPES OF PRODUCT OVEN TEMPERATURE BAKING TIME
One – crust pie
(custard type, unbaked 400°F to 425°F 30 to 40 min
shell)
Meringue on cooked
filling in prebaked 350°F to 425°F 12 to 15 min
shell
Shell only
450°F 10 to 12 min
Two – crust pies with
uncooked filling 400°F to 425°F 45 to 55 min
Pastry cream
• Contains starch thickeners, resulting in
much thicker and more stable product
Custard
• Consists of milk, sugar, eggs and
flavorings
Nut garnish
• Top the product with nut
Rules for Garnishing Pastry products
1. Garnishes should be edible.
2. Simplicity is beauty.
3. A few small groups of garnish are
often more attractive than a
continuous decorative scheme.
4. Colors should be harmonized –
never clash.
Rules for Garnishing Pastry products