What is the best example of dry ingredients and one of the major ingredients in baking?
What is the most commonly used flour in baking?
Is Bread and Pastry the same?
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Pastry dough is rolled out thinly and used as a base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.
What is bread and pastry subject?
Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Students are also taught about different presentation methods, sanitation and safety.
Why is bread and pastry important?
Breads are rich in complex carbohydrates. Carbohydrates are an important part of our diet as they provide us with energy. Our bread contains various B vitamins, including Thiamin (Vitamin B1) and Niacin (Vitamin B3) which are essential for releasing energy from food.
What are the kinds of pastry?
There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.
What are the 5 core competencies of bread and pastry production?
It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts.
What is the basic concepts in bread and pastry production?
Answer. Answer: Mix and bake ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods.
What are the tools used in bread and pastry production?
Baking and Pastry: Tools and Equipment you Need in the Kitchen
- Offset Spatula. An offset spatula is a long, flat metal spatula that rises up just before it enters the handle.
- Raplette Dough Spreader.
- Microplane Zester.
- Cake Pans of All Sizes and Shapes.
- Oven, Refrigerator, and Freezer Thermometers.
- Pastry Blender or Cutter.