baking pastry

1. BAKING TERMINOLOGIES
As you wish to pursue baking
as a career, you should
familiarize yourself with the
common preparation and
baking terminologies that come
across in the process.

2.  Crimp
is to pinch together the edge of a
piecrust with the fingers or fork tines.
 Crust
the outer part of a loaf bread or
pastry.
 Dissolve
to mix a dry substance with liquid until it
is liquefied.

3.  Mise in place
a French term that means ‘put in
place’ it includes assembling all the
necessary ingredients, equipment, and
tools needed to perform the task.
 Pack compactly
to fill cup with brown sugar or
shortening by pressing it with back of the
spoon.
 Pastry creams
a thick sauce containing eggs and
starch.

4.  Pipe out
to press the mixture put of the
piping bag.
 Pre-heat
to heat the oven to a desired
temperature before putting in the food
to bake or roast typically with a
circular base

5. Measurement, selection,
weighing and substitution of
ingredients.
In baking pastries, measuring
makes deference. It is important that
the ingredients measured accurately
to get the right consistency and waste.
Adding the wrong amount of flour
or sugar greatly affect the quality of
pastry products. Accurate
measurement is one of the important
factors that contribute to success in

6. How to measure the baking
ingredients
Flour
Sift the flour to remove lumps and scoop it
ti fill the measuring cup until it overflows. Do
not shake the measur5ing cup but level the
flour with a spatula or the edge of a knife.
Granulated Sugar
Sifting is not necessary unless it is lumpy.
Fill the measuring cup or scoop the sugar
until if overflows. Do not shake the measuring
cup but level the sugar with a spatula or the
edge of a knife.

7. Brown Sugar
Spoon and pack the sugar into measuring cup until
the sugar the shape of a cup when invented. When
removed, the brown sugar will be molded into shape of
the cup.
Liquid Ingredients
A liquid measuring cup is used to measure liquids.
a. place the cup on a flat surface and pour the liquid until it
reaches the correct line in the measuring cup. Never lift
the cup when pouring liquid.
b. read the scale at eye level. Sticky wet ingredients like
honey and molasses
Use heated spoon to measure the ingredient. The
heat will keep it from adhering, so it slides right off into
your mixing bowl, ensuring that you get the full
measurement.

8. Solid fats
Fill the measuring cup with the shortening while
pressing until it is full. Level the fat with the spatula or
the edge of a knife.
Pies and Pastries
Pies and pastries, like cakes, are delightful to eat
especially when they are baked properly. A well-
prepared pastry may be determined by the quantity of
its pie crust.
Pastry is a delicate baked product which consists of
crust and filling. It contains high percentage fat, which
contributes to a flaky or crumbly texture. A good pastry
is light and airy and fatty, but firm enough to support the
weight of the filling. When making a short crust pastry,
care must be taken to blend the fat and flour thoroughly
before adding any liquid. This ensures that the flour
granules are adequately coated with fat and less likely
to develop gluten.

9. Kinds of Pastry
1. Cream puffs – a type of light pastry that
is filled with whipped cream or a
sweetened cream filling and often topped
with chocolates.
2. Puff pastry – a light flaky, rich pastry
made by rolling dough with butter and
folding it to form layers: used for tarts,
napoleon.
3. Danish pastry – a pastry made of
sweetened yeast dough with toppings
such as fruits, nuts, or cheese.

10. 4. French pastries – a rich pastry, filled with
custard or fruit.
5. Pie and tart – pastries that consist of two
components: the first, relatively thin pastry
(pie) dough, when baked forms a crust (also
called pastry shells) that holds the second,
the filling.
6. Croissants – a flaky raised dough. It is like a
sweetened cross between a simple yeast-
raised dough and puff pastry. The dough is
rolled with butter to create layers and is then
left to rise, creating a very light texture. The
downside is that it is technically involved and
requires a great deal of work.

11. Pastry ingredients
1. All-purpose flour – type of flour used in baking
pastries. The gluten content of this flour provides
framework or substance of baked pastries.
2. Lard and vegetables shortening – fats
frequently used to make pastry. Butter and
margarine produce a less tender crust.
3. Water- an important ingredient in pastry
because it provides the moisture needed to
develop gluten.
4. salt – contributes to the flavor of pastry and has
no influence on flakiness or tenderness.

12. Mixing Techniques Applied for
Pies and pastries:
 Stirring – mixing all ingredients together usually
with a spoon in a circular motion.
 Beating –introducing air into the mixture through
mechanical agitation as in beating eggs. An
electric mixer is often used to beat the
ingredients together.
 Whisking – also known as the whipping method
and is usually used for meringue, and for chiffon
products. Air is incorporated into such food as
whipping cream and egg whites through very
vigorous mixing, usually with an electric mixer or
whisk.

13.  Rolling – to flatten dough out into a sheet in
preparation to shaping to various forms.
 Laminating – fat is repeatedly folded into the
dough.
 Creaming – fat and sugar are beaten together
until light airy texture.
 Kneading – working with the dough using the
heel of hands. Accompanied by pressing,
stretching and folding in order to develop its
gluten.
 Cut in or cutting in – cutting ft into smaller
pieces using two knives or pastry blender to
distribute fat in flour until it resembles into coarse
meal.