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.
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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.
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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.