what are the basic ingredients in bread and pastry

LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NCII) I. Put the flour and salt in a large bowl and add the cubes of butter. It's the preparation. 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. Bread flour is high protein flour. All-Purpose Flour ; Granulated Sugar The French version consists of around 50% flour and 50% butter and eggs. Our Wacky Chocolate Cake Recipe is an example. FLOUR. 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. 1. The difference in puff pastry and basic pastry, as culinary school instructors will tell you, is not the ingredients. 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. Review of the techniques in measuring and weighing baking ingredients. Fat is then "cut into" the flour mixture until it resembles coarse cornmeal. 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. Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes. The Bread Baking Pastry Industry . title : the function of basic ingredients in baking and pastry rules and regulations related to personal hygiene , food safety and sanitation. Made with bread flour, the dough is a little different from croissants or puff pastry. 23. 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. 25. Function of fat: Fat shortens the mixture in shortcrust. The basic dough is cooked over the stove and eggs are added thereafter to provide leavening. Biscuit Method: QUICK-BREADS (Biscuits and scones) Similar to the Pastry-blend method. Sweet pastry can be made with the addition of sugar and other ingredients. It provides concepts necessary to … Recently added item(s) × You have no items in your shopping cart. View All Home Baking; Baking Flour ; Bread Premixes; Gluten Free; Yeast, Improvers & Sour Dough Starters Baking ingredients and its substitution 3. 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. Identify the different baking tools and equipments and their uses; b. People think in concepts that are reduced to words such as: tree, house or […] 24. 2. It adds colour and flavour. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Strainer – is used to strain or sift dry ingredients. Salt is also added, but is not a major ingredient. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 10 10 22. 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. With these essential ingredients, the baking possibilities are endless: think crusty breads and elaborate French pastries to simple three-ingredient pie crusts. It traps air between the layers in flaky pastry. OBJECTIVES At the end of 60-minure period with 70% proficiency level the students will be able to: a. This has been conceptualized to equip the m with the basic knowledge, skills, positive values and attitudes toward baking activities. Cake and Pastry Flour. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Folding – usually applied in cookie and cake Students learn what are the functions of ingredients in the making of pastry. Home > Bread Ingredients > Liquid Ingredients. Th is module on Bread and Pastry Production 9 /10 will be of great help to the Technology and Livelihood Education students. From shelf-stable dry ingredients to refrigerated stand-bys, these are the essentials to always have on hand for a basic baker’s pantry. 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. As with the basic pastry recipe most cooking school students learn, the ingredients and initial processes are practically the same. 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. For the custard sauce, put all the ingredients (except sugar) into a different container. It produces bread that has a higher volume because it contains more stretchy gluten. Cake. 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. 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. Unlike bread, cakes and pastries require only a limited amount of gluten development. The flaky or puff types of pastry are made in layers, and the fat is not mixed in as thoroughly. 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. PROCEDURES A. Wheat flours include bread flour, all-purpose flour and whole wheat flour. If you would like additional information on any ingredient, click on the name below. Wheat flour is the most common type of flour used when baking with yeast. 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. The pastry is made from flour, butter, water and eggs for extra richness. 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. vanilla extract Procedure 1. Here are some of the tools that pastry chefs rely on. Home Baking. All dry and liquid ingredients are mixed together at once. 3. Method. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Reviewing previous lesson or presenting the new lesson. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . 2. Block/French Method: spreading the block of fat over 2/3 of the dough 2. Classifications of Bread A systematic approach to the staff of life “Bread is basic. Pastry chefs need more than just the basic tools like rolling pins and measuring cups. Shortcrust pastry (pâte brisée) is the most basic pastry, used for sweet or savoury tarts (it contains little or no sugar). Creaming – rubbing one or two ingredients against a bowl, using a wooden spoon or electric mixer to make the mixture soft and fluffy. Accurate measurement of ingredients 2. Types, kinds, and classification of bakery products 4. How Ingredients change bread characteristics. 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. A basic cake is a mixture of flour, butter or … FAT, in the form of solid shortening, margarine or butter,or in the liquid form of oil contributes tenderness, moistness, and … The basic ingredients for bread are flour, water, salt and leaven, and so most often it is made from a dough containing no added fat. Below are some common ingredients used in bread making. Pastry is made with plain flour and no raising agents are added. Too much gluten will lead to your cakes becoming tough and chewy, more like a sweet bread than a cake. Cake and pastry flour is therefore mixed to have a … Threefold/Fourfold Method: fold the dough after the initial fold using a single or a double turn. Choosing the Right Chocolate: Professional pastry chef advises that the chocolate you eat be better than the chocolate that you bake with. Flour is a basic ingredient in all bread making. Other types of pastry require further ingredients such as eggs, sugar or milk. B. Flour and all dry ingredients are combined. The puff pastry, however, includes more butter than basic pastry. A pastry blender is a basic essential tool for mixing pastry. Liquid is added last. The French version consists of around 50% flour and 50% butter and eggs. 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. 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. The tough, chewy nature of bread can therefore be seen as at the opposite end of the spectrum to a sweet, tender short dough. The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. The three main ingredients in pie crust are flour, fat and water. As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in … 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.. Salt is also key here; the authentic ones are about as savory as they are sweet. Measuring of dry and Liquid ingredients TLE_HEBP9-12PP-IIa-g-4 III- LEARNING RESOURCES A. References Tech-Voc bread and pastry Production Manual 8-10! Pie what are the basic ingredients in bread and pastry used when baking with yeast flours include bread flour, all-purpose flour and no raising are... Rules and regulations related to personal hygiene, food safety and sanitation the. Can be made with bread flour, 2 tablespoons white sugar,... Pudding. 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