LESSON 2: CLASSIFICATION OF BREAD AND PASTRY PRODUCTS Flashcards
cooking method done by exposing the product to prolonged dry heat by using an oven or as practiced before through a hot stone.
BAKING
food manufactured from recipes largely utilizing flour as the primary ingredient that are combined and blended with other ingredients.
BAKED PRODUCTS
a place or food establishment that commonly produces baked products such as cake, bread, pastries, pies and the like.
BAKERY
is known and considered as staple food as it contains high carbohydrates.
BREAD
include breads and sweets doughs leavened by carbon dioxide from yeast fermentation.
YEAST RAISED PRODUCTS
include layer cakes, doughnuts and biscuits raised by carbon dioxide from baking powders and baking soda.
CHEMICALLY LEAVENED PRODUCTS
include angel cakes and sponge cakes made without baking powder.
AIR LEAVENED PRODUCTS
include pie crusts and other items where no intentional leavening agents are used, yet a slight leavening occurs from expanding steam and other gases during the oven-baking operation.
PARTIALLY LEAVENED PRODUCTS
are baked goods that have layers of pastry dough that form a crust and fillings.
PIES
refers to baked products with a mixture of flour, liquid and high amount of fat than regular pie dough. Example: tarts and quiches
PASTRIES
These are easy to make breads that use chemical leavening agents that requires no fermentation. Thus once mixed, it can be baked in the oven immediately.
QUICK BREADS
its process does not require kneading or rising time. Example: Banana Bread
LOAF BREADS
a small , cake-like bread that is made with variety of flours, fruits and nuts. Appearance : rough , pebbled surface , golden brown top crust , slightly rounded top.
MUFFIN
Considered as the sweetest among all baked products, with enhanced ingredients. Generally have soft, light and fine texture. Contain high fat and sugar content.
CAKES
contain fat , such as butter, margarine, vegetable fats and oil and baking powder as its leavening agent. These cakes are light, velvety and rich in butter. Examples: pound and butter layer cakes.
SHORTENED OR BUTTER CAKES
Does not contain fat and leavening agents. Their volume is created by whipping eggwhites. This type of cake is light and airy with a spongy texture.
UNSHORTENED OR FOAM CAKES
made with very little flour or no flour at all. These cakes, which may be baked or unbaked have creamy or silky texture. This include flourless cheesecakes and unbaked chocolate mousse cakes.
LOW OR NO FLOUR CAKES
Small , flat , flour based baked products.
COOKIES
Contains small amount of liquid with much sugar and fats.
COOKIES
A cookie which the term is derived from Dutch word “_____”.
KOEKJE
contain high fat content and dry in texture, making the, easily to be shaped into figures such as stars, hearts or animals, it may also be decorated with icing.
MOLDED COOKIES
have runny texture that may be shaped by squeezing the mixture using a pastry bag or depositing / dropping small chunks of the dough on the baking sheet.
DROPPED COOKIES
Have cake-soft texture. They are baked and cut into squares.
BAR COOKIES
are the richest and most festive type. they are made with more butter and are pressed out of a cookie press. they are lovely and delectable cookies
PRESSED COOKIES
are crumbly and not too sweet cookies with harder texture that make them easily rolled into thin slices.
ROLLED COOKIES
