PPT-QUARTER-2-PIES-AND-PASTRY-2 PDF

PREPARE AND PRODUCE PASTRY LO 1: Prepare PRODUCTS Pastry Products After reading this lesson, you should be able to: a. Discuss Pie and Pastry. b. Familiarize with the ingredients in making different kinds of pastry. c. Identify the types of pastry. Pies and Pastries PASTRY comes from...

PREPARE AND PRODUCE PASTRY LO 1: Prepare PRODUCTS Pastry Products After reading this lesson, you should be able to: a. Discuss Pie and Pastry. b. Familiarize with the ingredients in making different kinds of pastry. c. Identify the types of pastry. Pies and Pastries PASTRY comes from the word “paste”, meaning to “stick”. Pastry is mixture of flour, liquid, and fat. Pies and pastries, like cakes, are delightful to eat especially when they are baked properly. A well-prepared pastry may be determined by the quantity of its pie crust. In the bakeshop, pastry refers to both various paste and dough and to the many products made from them. Kinds of Pastry 1. Cream puffs – a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate. 2. Puff Pastry - a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleon 3. Danish Pastry – a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese. 4. French Pastries - a rich pastry, filled with custard or fruit. 5. Pie and Tart - pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that holds the second, the filling. Paté (pah-TAY) - French for PIE. 6. Croissants - 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. 7. Turnovers - Layered and flaky crust folded into empanada shape and filled with a variety of fillings- fruits, jams, chicken, pork, beef, tuna with cream, and vegetables. Crust of turnovers is similar to the recipe of croissant, with a tender and flaky texture. 8. Local Filipino Pastries - Include regional delicacies like otap, barquillos, rosquillos, turrones de kasoy, turrones de mani, roscas and all time favourite like hopia and empanadas or empanaditas. PASTRY INGREDIENTS 1. All-purpose flour - type of flour used in baking pastries. The gluten content of this flour provides framework or substance of baked pastries. 2. Lard and vegetable shortening - fats frequently used to make pastry. Butter and margarine produce a less tender crust. 3. Water – an important ingredient in pastry because it provides the moisture needed to develop gluten. 4. Salt – contributes to the flavors of pastry and has no influence on flakiness or tenderness.  Answer : 1. Pastry 2. Danish Pastry 3. French Pastry 4. Croissant 5. Cream Puff