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  • Ducts Prepare A ND Produ Ce

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    Jamie Sombilla
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    This document provides information about baking pastries and pastry products. It defines common baking terms like crimping, crusts, and pre-heating. It also describes different types of pastries like puff pastry, Danish pastry, and pie. The document outlines tools used for pastry making and ideal oven temperatures for baking various pastries. It discusses common accompaniments like syrup, pastry cream, and nuts. Finally, it provides tips for storing pastry products properly.

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    1. pastry

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    This document provides information about baking pastries and pastry products. It defines common baking terms like crimping, crusts, and pre-heating. It also describes different types of pastries like puff pastry, Danish pastry, and pie. The document outlines tools used for pastry making and ideal oven temperatures for baking various pastries. It discusses common accompaniments like syrup, pastry cream, and nuts. Finally, it provides tips for storing pastry products properly.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    72 views29 pages

    Ducts Prepare A ND Produ Ce

    Uploaded by

    Jamie Sombilla
    This document provides information about baking pastries and pastry products. It defines common baking terms like crimping, crusts, and pre-heating. It also describes different types of pastries like puff pastry, Danish pastry, and pie. The document outlines tools used for pastry making and ideal oven temperatures for baking various pastries. It discusses common accompaniments like syrup, pastry cream, and nuts. Finally, it provides tips for storing pastry products properly.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 29

    rod u 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

    Two – crust pies with


    cooked filling 425°F to 450°F 30 to 45 min
    ACCOMPANIMENTS,
    GARNISHES AND
    DECORATIONS FOR
    PASTRIES
    Syrup
    • Used to moisten some pastries

    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

    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 IN
    DECORATING AND
    FINISHING PASTRY
    • Color of the product – color stimulates
    sense of sight and enhanced once
    appetite. It is essential that the
    presentation and plating must be eye-
    catching.

    • Appearance – about the form and shape


    of pastry products after baking. It is
    important that each piece/ slice has the
    same sizes, 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.
    HOW TO STORE PASTRY
    PRODUCTS
    Pastry products How to store Where to store
    Pies
    Covered or Boxed Cool place or refrigerator to
    prevent mold growth
    Custard tart, nut
    Covered or Boxed Must be refrigerated.
    with custard base Generally do not freeze well
    after baking
    Cream puff and Covered or Boxed Cool place or refrigerator to
    eclair prevent mold growth
    Fruit pies
    Covered or Boxed Must be refrigerated.
    Generally do not freeze well
    after baking
    Egg pie
    Covered or Boxed Must be refrigerated.
    Generally do not freeze well
    after baking
    En d
    Th e

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