II.

PASTRY MAKING
Objectives:
Prepare pastry products
Decorate and present pastry products
Store pastry products and packaging
Apply food hygiene and safety precautions
What is PASTRY?
Dough or paste consisting primarily of flour,
water, and shortening that is baked and
often used as a crust for foods such as pies
and tarts.
A. Prepare pastry products
What are pastries usually made of?
Flour the main ingredient of bread; it is a powder which is made by
grinding cereal grains, or other seeds or roots.
Sugar - is the generalized name for a class of chemically-related sweet-
flavored substances, most of which are used as food. They are
carbohydrates, composed of carbon, hydrogen and oxygen.
Egg acts as a binder; are a useful source of protein, iodine and
essential vitamins.
Milk enhances the development of gluten; it improves the texture and
mouth-feel as it gives a soft crumb structure and moisture.
Leavening agents a substance that causes the dough to rise.
Salt improves flavor, tightens the gluten structure, causing
fermentation to progress at a more consistent rate, and contributes crust
color.
Fats used for flavoring; an inferior shortening.
What are some pastry products?
Pate Brisee and short pastries - a type of pastry often used
for the base of a tart, quiche or pie.
Puff pastry - a light, flaky, leavened pastry containing several
layers of fat.
Choux pastry - A very light, twice-cooked pastry usually used
for sweets and buns.
Strudel and Phyllo pastry with thin layers of dough
Baked meringues pastry made of stiff beaten egg whites
and sugar.
What are the pastry product characteristics?
Colour
Consistency/Texture
Moisture Content
Mouth-feel/Eating properties
Appearance
What are the commonly used equipment in
bread making?
Mixer
Dough cutters, moulds, shapes
Baking scales
Measuring cups and spoons
Bowls
Oven
Baking pans
What are the common techniques,
processes and mixing procedures?
Beating whipping or faster mixing of ingredients together.
Whisking blending ingredients to form foam; incorporating air into
the mixture.
Folding gently combining heavier mixture into delicate mixture.
Rolling to flatten and shape dough.
Laminating alternating dough and butter.
Creaming fats are combined with sugar to form a fluffy texture.
Kneading - the dough is put on a floured surface, pressed and
stretched with the heel of the hand, folded over, and rotated through
90 repeatedly.
Make- up includes the process of dividing, rounding, and molding
the dough before baking.
Proofing to test the viability of the yeast during fermentation.
B. Decorate and present bakery
products.
What are the different fillings, coatings and product
finishing?
Filling edible mixtures use to fill in breads and pastries.
Icing a mixture of sugar with water, egg white, or butter,
used as a coating for cakes or biscuits.
Seeds and nuts can be sprinkled over the batter before
baking.
C. Storage conditions and
packaging
Consideration of temperature, light and air exposure
Use of appropriate containers
Labeling
Display cabinets including temperature-controlled cabinets to
cool or warm
Refrigeration, chilling and freezing
Length of time in freezer/cool storage
Packaging
D. Apply food hygiene and safety
precautions