Accurate measurement of ingredients 2. Pastry chefs need more than just the basic tools like rolling pins and measuring cups. 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. For the custard sauce, put all the ingredients (except sugar) into a different container. Sweet pastry can be made with the addition of sugar and other ingredients. Flour and all dry ingredients are combined. Here are some of the tools that pastry chefs rely on. 23. OBJECTIVES At the end of 60-minure period with 70% proficiency level the students will be able to: a. Block/French Method: spreading the block of fat over 2/3 of the dough 2. Baking ingredients and its substitution 3. 1. title : the function of basic ingredients in baking and pastry rules and regulations related to personal hygiene , food safety and sanitation. Shortcrust pastry (pâte brisée) is the most basic pastry, used for sweet or savoury tarts (it contains little or no sugar). 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. From shelf-stable dry ingredients to refrigerated stand-bys, these are the essentials to always have on hand for a basic baker’s pantry. PROCEDURES A. FAT, in the form of solid shortening, margarine or butter,or in the liquid form of oil contributes tenderness, moistness, and … 2. Creaming – rubbing one or two ingredients against a bowl, using a wooden spoon or electric mixer to make the mixture soft and fluffy. vanilla extract Procedure 1. Bread flour is high protein flour. Choosing the Right Chocolate: Professional pastry chef advises that the chocolate you eat be better than the chocolate that you bake with. The flaky or puff types of pastry are made in layers, and the fat is not mixed in as thoroughly. All dry and liquid ingredients are mixed together at once. The French version consists of around 50% flour and 50% butter and eggs. Liquid is added last. Types, kinds, and classification of bakery products 4. Function of fat: Fat shortens the mixture in shortcrust. It's the preparation. Most likely it was the original baked good, for at heart bread is nothing more than flour and water” (Joachim & Schloss, p. 64). Weighing scale –is used to measure ingredients in large quantities. The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. It traps air between the layers in flaky pastry. 2. As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in … The French version consists of around 50% flour and 50% butter and eggs. Too much gluten will lead to your cakes becoming tough and chewy, more like a sweet bread than a cake. Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes. Home Baking. Below are some common ingredients used in bread making. Made with bread flour, the dough is a little different from croissants or puff pastry. It adds colour and flavour. If you would like additional information on any ingredient, click on the name below. The difference in puff pastry and basic pastry, as culinary school instructors will tell you, is not the ingredients. Review of the techniques in measuring and weighing baking ingredients. 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 with the basic pastry recipe most cooking school students learn, the ingredients and initial processes are practically the same. With these essential ingredients, the baking possibilities are endless: think crusty breads and elaborate French pastries to simple three-ingredient pie crusts. 3. Salt is also added, but is not a major ingredient. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Classifications of Bread A systematic approach to the staff of life “Bread is basic. Wheat flours include bread flour, all-purpose flour and whole wheat flour. The tough, chewy nature of bread can therefore be seen as at the opposite end of the spectrum to a sweet, tender short dough. LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NCII) I. The basic dough is cooked over the stove and eggs are added thereafter to provide leavening. Th is module on Bread and Pastry Production 9 /10 will be of great help to the Technology and Livelihood Education students. People think in concepts that are reduced to words such as: tree, house or […] View All Home Baking; Baking Flour ; Bread Premixes; Gluten Free; Yeast, Improvers & Sour Dough Starters The three main ingredients in pie crust are flour, fat and water. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Reviewing previous lesson or presenting the new lesson. Liquid ingredients are important in bread making because they rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. FLOUR. Identify the different baking tools and equipments and their uses; b. 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. 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. 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. 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. 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. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . Students learn what are the functions of ingredients in the making of pastry. Biscuit Method: QUICK-BREADS (Biscuits and scones) Similar to the Pastry-blend method. Method. 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.. Cake and Pastry Flour. Other types of pastry require further ingredients such as eggs, sugar or milk. Fat is then "cut into" the flour mixture until it resembles coarse cornmeal. A pastry blender is a basic essential tool for mixing pastry. Wheat flour is the most common type of flour used when baking with yeast. Pastry is made with plain flour and no raising agents are added. 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 produces bread that has a higher volume because it contains more stretchy gluten. 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. 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. Unlike bread, cakes and pastries require only a limited amount of gluten development. The pastry is made from flour, butter, water and eggs for extra richness. 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. B. Folding – usually applied in cookie and cake Recently added item(s) × You have no items in your shopping cart. The puff pastry, however, includes more butter than basic pastry. Salt is also key here; the authentic ones are about as savory as they are sweet. Threefold/Fourfold Method: fold the dough after the initial fold using a single or a double turn. Our Wacky Chocolate Cake Recipe is an example. Home > Bread Ingredients > Liquid Ingredients. 25. All-Purpose Flour ; Granulated Sugar 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. 24. How Ingredients change bread characteristics. It provides concepts necessary to … Put the flour and salt in a large bowl and add the cubes of butter. This has been conceptualized to equip the m with the basic knowledge, skills, positive values and attitudes toward baking activities. Strainer – is used to strain or sift dry ingredients. Cake. 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. Flour is a basic ingredient in all bread making. 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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