Lesson 4: Classification of Bakery and Pastry Products Flashcards
Preparing bakery products requires understanding and patience in the following the procedures and measuring the ingredients correctly.
Classification of Bakery and Pastry Products
Primarily made from the following major ingredients, namely: flour, yeast or another leavening agent.
Bakery Products
Small amount of fat, matagal minamasa /flat, staple food in many cultures, can use chemical or leavening agent, more on water.
Bakery Products
Baked goods made with higher fat content, usually lighter and flakier.
Pastry Products
Lighter & softer, rich in texture (flaky, crumbly), high butter content than bakery products, less water, dough can be folded/rolled.
Pastry Products
Made with yeast or leavening agents, made with flour, liquids, yeast, staple food, plain flavor.
Bread
Example: Pandesal, Loaf Bread
Bread
Soft, round portions of bread, smaller portion of bread (can be rolled), can be filled with fillings.
Rolls and Buns
Example: Dinner rolls, burger buns
Rolls and Buns
Sweeter, softer bread, have fillings inside.
Enriched Breads
Example: Spanish bread, cinnamon rolls, pande coco, ensaymada
Enriched Breads
Firm and crumbly, it is used for pies and tarts, flour, fat, cold water, cut butter(using pastry blender), knead dough, rest, molder, fillings
Short Crust Pastry
Light, flaky layers, it is made from a laminated dough or dough that is made from alternating layers of butter and dough
Puff Pastry
Created repeated by folding layers of dough then cut in multiple times
Puff Pastry
Example: Croissants
Puff Pastry
Light, hollow, filled after baking.
Choux Pastry
A little balls of choux paste used to make cream puffs
Choux Pastry
Looks like cabbage
Choux Pastry
Need to lutuin, (boil) then after baking, add fillings
Choux Pastry
A form of sweet food made from flour, sugar and other ingredients that is usually baked.
Cake
Form of sweet food, has distinction quality, not under bakery and pastry
Cake
Use chemical leaving agent (umaalsa), use leavening agent
Cake
Also known as conventional or creamed cakes. This uses solid type of shortening like margarine or butter.
Shortened Cake
Also called “butter cake”, uses fat and chemical leavening agent
Shortened Cake
Example: banana cake, carrot, red velvet
Shortened Cake
Made without the addition of fat or shortening.
Unshortened Cake
Volume is created by whipping the eggs or egg whites.
Unshortened Cake
Called as “foam cake”, used mostly egg whites, meringue (made of egg whites), air into egg whites, made without fat
Unshortened Cake
Example: sponge cake, angel cake
Unshortened Cake
Combination of shortened and sponge type cakes.
Chiffon Cake
This uses liquid shortening such as vegetable oil or corn oil, egg whites, light and airy texture
Chiffon Cake
