Bread and Pastry Production - First Semester

Spoon flour into the measuring cup and level it off with a straight edge.

Removes lumps and incorporates air for lighter texture.

Recommended oven temperature for baking is around 200°C.

Use a measuring cup with a spout for precise measurements.

Applesauce can replace eggs to bind ingredients and add moisture.

Pack brown sugar tightly in the measuring cup.

Kilograms are used for precise ingredient measurements like flour and sugar.

Weighing ingredients is preferred for better accuracy in baking.

Weight measurements are more accurate than volume measurements, especially for ingredients like flour or sugar, which can be packed differently, leading to inconsistent results.

A leavening agent used to add air and fluffiness to baked goods. It reacts with moisture and heat to release carbon dioxide, creating bubbles that make the product rise.

Select fruits that are firm, brightly colored, and have a sweet smell. This ensures good shape, freshness, and ripeness, enhancing the taste and look of the pastry.

A tool used to spread oil or melted butter on pastries, creating a golden, shiny look and enhancing flavor and texture.

Used to measure dry ingredients like flour, sugar, and spices accurately. They come in different sizes and are marked with measurements for precise baking.

A tool that easily removes dough from surfaces, preventing sticking and making it easier to transfer or shape the dough.

A tool used to sift flour and other dry ingredients to remove lumps and aerate them, incorporating air for lighter and fluffier baked goods.

A sharp tool with a rotating blade used to cut dough into various shapes like strips, squares, or decorative patterns.

A cylindrical tool used to flatten and shape dough evenly, applying pressure for a smooth and consistent surface.

A tool used to easily remove dough from surfaces, preventing sticking and allowing for easy transfer.

A kitchen tool used for grating or zesting citrus fruits, extracting their flavorful outer skin.

A cone-shaped bag used for piping or decorating pastries with frosting, cream, or fillings, providing precise and controlled application.

A mixing technique where cold fat is rubbed into flour to create a crumbly texture, resulting in a flaky pie crust.

The primary goal of mixing techniques in pie and pastry production, ensuring that flavors are well incorporated and distributed throughout.

The process of mixing helps to develop gluten, which contributes to the pastry's texture and structure.

This method involves creaming fat and sugar together until light and fluffy, creating air bubbles and a fine texture. It's ideal for cakes and cookies.

This method involves gently folding ingredients together to avoid overmixing and ensure a delicate texture. It's often used for delicate batters and pastries.

Mixing dough for too long can lead to excessive gluten development, making the baked goods tough and chewy.

Puff pastry gets its flaky texture due to the folding method, which creates numerous layers of fat and dough. This results in a light and airy texture.

Allowing the dough to rise after mixing before baking. This allows the yeast to ferment and produce carbon dioxide, creating lightness and air pockets in the bread.

Yeast is a tiny organism that consumes sugars in the dough, releasing carbon dioxide gas, which causes the dough to rise and creates the characteristic bread texture.

Salt enhances the flavor of bread, strengthens the gluten structure, and improves the texture. Salt enhances the flavor of bread and also strengthens the gluten structure.

Allowing dough to rise before baking, creating a lighter and fluffier bread.

Developing gluten in dough, giving the bread its structure and elasticity.

Cutting the surface of the dough before baking to control expansion and prevent cracking.

Allowing baked bread to cool to prevent it from becoming soggy and ensure a crisp crust.

The leavening agent that creates the airy layers in puff pastry.

The ingredient that melts during baking, creating steam that lifts the dough layers for flakiness.

A pastry made with eggs, creating a hollow center when baked. Used for éclairs and profiteroles.

A buttery and flaky pastry with layers of sugar, similar to croissants but with added sweetness.