All pastry starts out as a combination of ingredients, such as flour, water, salt, butter or other fats, and is made by using different ingredients, mixing and baking techniques. Block/French Method: spreading the block of fat over 2/3 of the dough 2. In puff pastry, a certain amount of gluten formation is essential, but all of the gluten strands must lie in one plane to give strength to the horizontal sheets. As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in … People think in concepts that are reduced to words such as: tree, house or […] Fat is then "cut into" the flour mixture until it resembles coarse cornmeal. It produces bread that has a higher volume because it contains more stretchy gluten. The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. Choosing the Right Chocolate: Professional pastry chef advises that the chocolate you eat be better than the chocolate that you bake with. Here are some of the tools that pastry chefs rely on. A pastry blender is a basic essential tool for mixing pastry. Made with bread flour, the dough is a little different from croissants or puff pastry. Biscuit Method: QUICK-BREADS (Biscuits and scones) Similar to the Pastry-blend method. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . Salt is also key here; the authentic ones are about as savory as they are sweet. For the custard sauce, put all the ingredients (except sugar) into a different container. 2. Our Wacky Chocolate Cake Recipe is an example. Wheat flours include bread flour, all-purpose flour and whole wheat flour. The French version consists of around 50% flour and 50% butter and eggs. Baking ingredients and its substitution 3. LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NCII) I. All-Purpose Flour ; Granulated Sugar 25. Recently added item(s) × You have no items in your shopping cart. This has been conceptualized to equip the m with the basic knowledge, skills, positive values and attitudes toward baking activities. Practicum : Measuring of Dry and Liquid Ingredients TLE_HEBP9-12PP-IIa-g-4 III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production Manual pge 8-10 IV. Pastry chefs can often whip an ice-cream with as less as four ingredients, whisk them together in a bowl, get the desired texture and serve it right out of freezer. It's the preparation. Creaming – rubbing one or two ingredients against a bowl, using a wooden spoon or electric mixer to make the mixture soft and fluffy. Identify the different baking tools and equipments and their uses; b. Flour and all dry ingredients are combined. 3. The pastry is made from flour, butter, water and eggs for extra richness. Based on the dough, pastry is divided into 3 groups: paste or liquid pastry (precisely in the form of solid paste), puff pastry (multiple), and short pastry. Choux pastry is a sweet French pastry that lends itself well to being filled with piped creams and fillings to make delicious little treats such as éclairs and cream puffs. Put the flour and salt in a large bowl and add the cubes of butter. The puff pastry, however, includes more butter than basic pastry. Loaves made with bread flour rest for 10 to 15 minutes after rising and before shaping the loaves so the gluten relaxes a bit and the dough is easier to work. Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Unlike bread, cakes and pastries require only a limited amount of gluten development. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More OBJECTIVES At the end of 60-minure period with 70% proficiency level the students will be able to: a. The Bread Baking Pastry Industry . The basic difference between bread and pastry is that pastry is made from ingredients with high fat content so that the pastry has a flaky texture. As with the basic pastry recipe most cooking school students learn, the ingredients and initial processes are practically the same. FAT, in the form of solid shortening, margarine or butter,or in the liquid form of oil contributes tenderness, moistness, and … 1. explain core concepts in bread and pastry production 2. discuss the relevance of the course 3. explore opportunities in bread and pastry production Quarter 1 Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS 1. The three main ingredients in pie crust are flour, fat and water. The flaky or puff types of pastry are made in layers, and the fat is not mixed in as thoroughly. PROCEDURES A. Cake. Review of the techniques in measuring and weighing baking ingredients. Home Baking. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 10 10 22. The tough, chewy nature of bread can therefore be seen as at the opposite end of the spectrum to a sweet, tender short dough. Below are some common ingredients used in bread making. Threefold/Fourfold Method: fold the dough after the initial fold using a single or a double turn. FLOUR. Sweet pastry can be made with the addition of sugar and other ingredients. 2. Students learn what are the functions of ingredients in the making of pastry. vanilla extract Procedure 1. Home > Bread Ingredients > Liquid Ingredients. Pastry chefs need more than just the basic tools like rolling pins and measuring cups. From shelf-stable dry ingredients to refrigerated stand-bys, these are the essentials to always have on hand for a basic baker’s pantry. Accurate measurement of ingredients 2. The basic ingredients for bread are flour, water, salt and leaven, and so most often it is made from a dough containing no added fat. Classifications of Bread A systematic approach to the staff of life “Bread is basic. As I described in How to Make Bread and then again in Basic Bread Recipe, most bread recipes include 4 ingredients (not counting the sugar that the yeast ate) and a very straightforward mixing method.. The French version consists of around 50% flour and 50% butter and eggs. 23. View All Home Baking; Baking Flour ; Bread Premixes; Gluten Free; Yeast, Improvers & Sour Dough Starters Too much gluten will lead to your cakes becoming tough and chewy, more like a sweet bread than a cake. Method. Bread flour is high protein flour. B. Weighing scale –is used to measure ingredients in large quantities. A basic cake is a mixture of flour, butter or … Salt is also added, but is not a major ingredient. Types, kinds, and classification of bakery products 4. Other types of pastry require further ingredients such as eggs, sugar or milk. Wheat flour is the most common type of flour used when baking with yeast. A pastry cutter, on the other hand, is used after the dough has been rolled, to cut out shapes as you would do with cookie cutters, or to cut strips of dough with a rotary-type of a cutter, for fancy pie crust tops or other pastry delicacies. Folding – usually applied in cookie and cake Reviewing previous lesson or presenting the new lesson. Pastry is made with plain flour and no raising agents are added. Cake and pastry flour is therefore mixed to have a … Shortcrust pastry (pâte brisée) is the most basic pastry, used for sweet or savoury tarts (it contains little or no sugar). 1. How Ingredients change bread characteristics. Cake and Pastry Flour. Most likely it was the original baked good, for at heart bread is nothing more than flour and water” (Joachim & Schloss, p. 64). Flour is a basic ingredient in all bread making. Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes. Liquid is added last. With these essential ingredients, the baking possibilities are endless: think crusty breads and elaborate French pastries to simple three-ingredient pie crusts. The difference in puff pastry and basic pastry, as culinary school instructors will tell you, is not the ingredients. All dry and liquid ingredients are mixed together at once. If you would like additional information on any ingredient, click on the name below. Function of fat: Fat shortens the mixture in shortcrust. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Th is module on Bread and Pastry Production 9 /10 will be of great help to the Technology and Livelihood Education students. Bread may be served in different forms at any meal of the day, eaten as a snack and is even used as an ingredient in other culinary preparations. Strainer – is used to strain or sift dry ingredients. It adds colour and flavour. While it is possible to make lovely pastries without many tools, the ultra-modern and painstakingly crisp lines you see on many pastries and decorated cakes requires the right equipment for the job. Cutting In – mixing fat with flour, using two knives or pastry blender, fat is cut into small pieces and coated with flour as in pastry and biscuit making. It traps air between the layers in flaky pastry. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. 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