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This document provides information about different types of baked goods including pies, pastries, and pie crusts. It lists common pastries like cream puffs, short crust pastry, flaky pastry, puff pastry, choux pastry, and phyllo pastries. Pies described include shepherd's pie, cobbler, pizza, and mincemeat pie. The document also outlines the basic ingredients for pastry dough and lists different types of pie crusts such as flaky, mealy, oil-based, crumb, and puff pastry. Basic rules for making pastry include keeping it cool, handling it lightly, and baking at the correct temperature.
This document provides information about different types of baked goods including pies, pastries, and pie crusts. It lists common pastries like cream puffs, short crust pastry, flaky pastry, puff pastry, choux pastry, and phyllo pastries. Pies described include shepherd's pie, cobbler, pizza, and mincemeat pie. The document also outlines the basic ingredients for pastry dough and lists different types of pie crusts such as flaky, mealy, oil-based, crumb, and puff pastry. Basic rules for making pastry include keeping it cool, handling it lightly, and baking at the correct temperature.
This document provides information about different types of baked goods including pies, pastries, and pie crusts. It lists common pastries like cream puffs, short crust pastry, flaky pastry, puff pastry, choux pastry, and phyllo pastries. Pies described include shepherd's pie, cobbler, pizza, and mincemeat pie. The document also outlines the basic ingredients for pastry dough and lists different types of pie crusts such as flaky, mealy, oil-based, crumb, and puff pastry. Basic rules for making pastry include keeping it cool, handling it lightly, and baking at the correct temperature.
ground meat and a few vegetables topped OUTS IN T.L.E 7 with creamy layer of mashed potatoes. 4. COBBLER – an American deep-dish fruit LESSON 5: TYPES OF BAKED dessert or pie with a thick crust. PRODUCTS TYPES OF PIE CRUSTS BAKED PRODUCTS- applied to a wide range of food products, such as breads, cakes, pastries, 1. FLAKY CRUST – is used for top crusts cookies and biscuits. and prebaked shells, or when the filling is not so moist. PIES AND PASTRIES 2. MEALY CRUST – is used when the pie filling is very liquid and you want PASTRIES- refer to a group of dough made of flour, the bottom to resist soaking. water, and fat. - Blend butter into the flour thoroughly. - Thinner and sweeter compare to bread. 3. OIL-BASED CRUST – a type of pie crust that used oil as a shortening. KINDS OF PASTRIES 4. CRUMB CRUST – is a classic for mousse, custard, pudding and ice cream 1. CREAM PUFF – is a round shell of pies. pastry filled with custard and sweetened - Easier to make than pastry crust. whipped cream. 5. PUFF PASTRY – is a light, flaky, 2. SHORT CRUST PASTRY – simplest and leavened pastry containing several most common pastry. layers of fat which is in solid state at 20 - Made with flour, fat, salt, and water. C (68 F). 3. FLAKY PASTRY – A simple pasrty that 6. SWEET PIE CRUST – it is sometimes expands when cooked due to the number of called cookie crust. layers. - “puff” is obtained by beginning the baking BASIC PASTRY temperature with high to low temperature to INGREDIENTS finish. 1. FLOUR 4. PUFF PASTRY – this has many layers that cause it to expand or puff when baked. *PASTRY FLOUR – milled from 5. CHOUX PASTRY – A very light pastry soft wheat, is best for short crust that is filled with cream. and refrigerator dough. - It can also be filled with cheese, tuna, or * ALL PURPOSE FLOUR – for chicken based appetizers. regular short crust and choux 6. PHYLLO PASTRIES – these are usually pastry, a mixture of hard and soft paper- thin and greatly stretched. wheat. - These pastries are very delicate and can *BREAD FLOUR – for strudel and easily break. phyllo. 7. BARQUETTE – this is a small boat-shaped 2. FAT pastry shell with filling like boat tart. Such as butter, margarine, lard and 8. HOPIA – a small round or oval pastry filled vegetable oil. with sweetened ground monggo or 3. LIQUIDS sweetened kundol with ground pork. - Water and milk are commonly used 9. PIE – this is a fruit or meat baked with either one or two pastry crust. 4. LEAVENERS
KINDS OF PIES THREE BASIC RULES FOR PASTRY
MAKING: 1. PIZZA – an oven-baked, flat, disc-shaped 1. Keep the pastry cool bread usually topped with tomato sauce and 2. Handle pastry lightly. mozzarella and some meats. 3. Bake pastry at correct oven temperature. 2. MINCEMEAT – a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beefs.