Scribd
Upload
9 views3 pages

tools

The document provides a comprehensive overview of baking terminology, techniques, and core competencies related to pastry and bakery products. It includes definitions of key terms, types of ingredients, and various methods used in baking, alongside tests to assess knowledge in these areas. Additionally, it emphasizes the importance of food presentation and outlines the roles of essential ingredients like flour, yeast, sugar, and fats.

Uploaded by

ferdinanddacuma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
9 views3 pages

tools

The document provides a comprehensive overview of baking terminology, techniques, and core competencies related to pastry and bakery products. It includes definitions of key terms, types of ingredients, and various methods used in baking, alongside tests to assess knowledge in these areas. Additionally, it emphasizes the importance of food presentation and outlines the roles of essential ingredients like flour, yeast, sugar, and fats.

Uploaded by

ferdinanddacuma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

Muliple Choice

Pie and Tart- pastries that consist of two components


Baking- process of cooking
Blend- combine ingredients and produce homogeneous mixture.
Batter- a mixture of flour with liquids such a water, milk or egg
Coat- to cover within the thin layer
Dust- to sprinkle the surface
Knead- the process of developing dough into a smooth, elastic ball.
Contamination- the state of being contaminated
Oil- made from plants products
Margarine- plant-based and made from vegetable oil
Butter- animal-based and made of fatty milk proteins
Oven- the workhorses of the bakery and pastry shop
Strainer
Pastry Blender- used to cut shortening in flour
Rubber Scrapper- used to removed sticky ingredients
Pastry Bag- a funnel-like or cone shape cloth or plastic bag
Folding- continuously beat egg until becomes light and fluffy
Cut in fold
Creaming
Stiff peak stage-at this stage, the foam maintains its glossy
Foamy stage- the egg whites are just lightly whipped
Flour- finely ground meal or powdery product, the main ingredients of baked
products
Sugar- aside from sweet taste, it gives appetizing golden color
Egg- backbone of many baked goods
TEST II. Identify the tools in the pic
TEST III. Enumeration
5 Core Competencies
- Prepare and produce bakery products
- Prepare and produce pastry products
- Prepare and present gateaux, tortes and cake
- Prepare and display petits fours
- Present dessert
3 Types of flour
- Bread Flour (BF)
- All- purpose flour (APF)
- Cake Flour (CF)
4 Types of shortening
- Butter
- Oil
- Margarine
-Lard
2 Types liquid ingredients
- Milk
- Water
3 Kinds of milk
- Evaporated milk
- Condensed milk
- Skim milk
3 Types of leaving agents
- Chemical
- Biological
- Physical
2 Types of flavoring
- Species and seeds
- Flavorings
3 Kind of chocolate
- Milk chocolate
- White chocolate
- Sweet chocolate
5S methodology
- Systematized
- Standardized
- Self discipline
- Sorting
- Sweep
3 Types of pastry
- Danish pastry
- Puff pastry
- French pastries
3 Varieties of petits fours
- Petit fours sec (dry)
- Petit fours glace (glazed)
- Petit fours sale (salted)
10 Types of frosting
- Frost
-French buttercream
-American buttercream
- Royal icing
-Marzipan
- Whipped cream
- Ermine icing
- Ganache icing
- German buttercream
-Glazes
3 Types of filling
- Butter-cream filing
- Ganache filling
- Whipped filling
3 Types of sweeteners
- Functional sweeteners
- Artificial sweeteners
- Natural sweeteners
TEST IV. Essay
What is the purpose of Flour, Yeast, Sugar, Fats
- Flour is the main ingredients of the bread
- Yeast is for rising the dough
- Sugar is the food of the yeast
- Fats give moisture
What is the mixing methods of Dinner roll, Buko pie, Chiffon cake, Cream puff
- Dinner roll, no time dough method
- Buko pie, cutting or rubbing method
- Chiffon cake, cut in fold method
- Cream puff, creaming method
How to active the yeast
- We need luke warm water then put the sugar and the yeast. Set aside 5-10
mins. After 10 mins the yeast will rise and bubbles so its
means the yeast is active/alive.
Why food plating and food presentation are important?
- While taste is important, food that is plated are presented well is more
attractive.

You might also like