Basic Terms in

Pastry Products..
 Custard
• a liquid that is thickened or set by the
coagulation of egg proteins.

•A sweet food that is made with egg and

milk. (pudding-like)
 BUTTERCREAM
•An icing made of butter and/or
shortening blended with
confectioners sugar or sugar syrup
and sometimes other ingredients.
 BATTER
• A semiliquid mixture containing flour or
other starch, used for the production of
such products as cakes and breads and for
coating products to be deep-fried.
 CARAMELIZATION
• The browning of sugars caused by heat.
 COCOA BUTTER
• A white or yellowish fat found in natural
chocolate.
 DREDGE
• To sprinkle thoroughly with sugar or
another dry powder.
 LEAN DOUGH
•A dough that is low in fat and sugar.
 PASTRY FLOUR
• used for pastries and cookies.
 MOLASSES
•Heavy brown syrup made for
sugar cane.
• a thick, brown, sweet liquid
that is made from raw sugar.
 MARBLE
•To partly mix two colors of cake batter or
icing so that the colors are in decorative
swirls.
 MARSHMALLOW
•A light confection, icing, or
filling made of meringue and
gelatin.
 PASTRY CREAM
• a thick custard sauce containing eggs
and starch.
 PETIT FOUR
•A delicate cake or pastry
small enough to be eaten in
one or two bites.
 BISCUIT
•A batter made of egg whites and
yolks that are whipped
separately, and then folded
together.
 PULLED SUGAR
•Is a placed on a pump that is then used to
blow air into the sugar in a process much like
glassblowing; as air is being pumped, the
sugar is sculpted into the desired shape and
rotated to keep it from becoming
misshapen. Fans are used to cool the blown
sugar in order to avoid cracking.
 BRIOCHE
•Yeast bread enriched with eggs and
butter, it is created in various shapes,
and it may also be stuffed with various
items, such as nuts, raisins, other dried
fruit or cheese.
 COULIS
•Fruit puree strained to thin consistency
and sweetened with sugar syrup.
 CRÈME PATISSERIE
• Custard made from eggs, milk, sugar and corn
starch or flour and then enriched with butter
and flavoured with vanilla; most often used in
fruit tarts and cream puffs.
 FONDANT
•Mixture of water, sugar and glucose
that is brought to a boil, then
worked into a white paste.
 GANACHE
• filling or coating made from heavy
cream or butter
•A sweet creamy chocolate mixture used
especially as a filling a frosting.
 MACARONS
•This is a sandwich cookie made with two
feather-light meringues for macarons are
generally made with almonds, egg whites
and sugar, and they may be accented with
a range of flavors, which are generally
reflected in their pastel coloring.
 MARZIPAN
• Mixture of almond paste, sugar and corn syrup
molded to make candies and ornaments or
rolled into a sheet and used to cover cakes
 MERINGUE
• Made by beating sugar and egg whites until
they become stiff; variations can be
achieved by adjusting the proportions and
the temperature of the ingredients and by
adding flavorings.
 MOUSSE
•Smooth preparation made by combining
eggs with flavourings, fruit or chocolate,
then folding in whipped cream.
 NOUGATINE
• Sliced almonds combined with sugar syrup and
allowed to harden into a crispy confection that
can be cut or molded into different shapes or
crushed and incorporated into buttercream, ice
cream and pastries.
 PATE A CHOUX
•Pastry dough prepared by boiling milk
and butter with a bit of sugar, then
adding flour and eggs; when the dough
is baked, the outside becomes crusty
and the inside soft and chewy.
 PATISSERIE
•The trade of making pastries as well as a
shop where pastries are sold.
 PRALINE
• Roasted almonds or hazelnuts combined
with caramel that can be pureed or crushed
and folded into mousse, buttercream, ice
cream and chocolate fillings or used to
decorate cakes and other pastries.
 PULLED SUGAR
•Sugar mixture is boiled and then combined
with food colorings; this mixture is then
kneaded to create a dough. Air introduced
during the kneading makes the sugar shiny.
Once the desired consistency is achieved,
the sugar is molded and left to air dry.
 STREUSEL
• Crunchy topping of butter, sugar and flour used
on various pastries; optionally, may contain nuts,
oats, spices and other items.
•THANK YOU
 QUARTER 1
•LESSON 1.

•PREPARE AND PRODUCE

BAKERY PRODUCTS
Q.1.1 ACCURATE MEASUREMENT
OF INGREDIENTS

•PERFORM
MENSURATION AND
CALCULATION
 Objectives:
• Familiarize yourself with the table of
weights and measures in baking;
• Apply basic mathematical operations in
calculating weights and measures; and
• Measure dry and liquid ingredients
accurately.
DEFINITION OF TERMS:
• Bushel- any of various unit of
measure of capacity.
- a large amount of
something.
• Confectioner sugar- very fine
or
powdered sugar.
• Granulated sugar- sugar in
granular form.

• Lump- a firm irregular piece or

mass
• Mass- undefined quantities upon which
all physical measurements are
based.

• Ounce- a unit of weight equal to 1/16

of a pound (28.35 grams)
•Peck-a little- used dry measure,
one quarter of a bushel for
measuring grain.
• Pound – a unit of measure of
mass equal to 1/16 ounce
 BAKING TERMINOLOGIES
• ACID- a substance having a s sour or
sharp flavor.
• BAKE- to cook food in a dry heat
method inside an oven.
• BATTER- a mixture of flours with
liquids such as water, milk, or eggs
used to prepare various foods.
• BLEND- to combine ingredients and produce a
homogenous mixture.
• COAT- to cover with a thin layer of flour, sugar,
nuts, batter, etc.
• CONTAMINATION- the state of being
contaminated.
• CHILL- to refrigerate, to reduce the temperature of
food
• DOUGH- a soft, thick mass or mixture of dry
ingredients (e.g., flour or meal), and liquid (e.g.,
water) that is kneaded, shaped, and baked into
bread or pastry.
• DUST- sprinkle the surface with flour to avoid
mixture to stick to it.
• EGG WASH- consists of beaten eggs
sometimes mixed with a liquid, usually
water or milk, which is brushed onto the
bread or pastry.
• FERMENTATION- the process of converting
sugar into the alcohol to produce
carbon dioxide.
• FOAMING- to continuously beat egg white to
incorporate air until it becomes light and
fluffy.
• GLUTEN- a substance responsible for
the elastic and sticky characteristic of
dough.
• GREASE- to brush pan with
shortening.
• KNEAD- to press, stretch, and fold
the dough until gluten is develop.
• LINE- to put a grease proof paper on
the baking pans or sheets.
• MERINGUE- a mixture as a dessert or a topping
made of beaten egg whites and sugar until smooth,
light, and fluffy, usually added with cream of tartar
to make it stable.
• MISE EN PLACE- French term means “put in
place” that includes assembling all the necessary
ingredients, equipment, and tools and serving
pieces needed to prepare food.
• MIX- to combine ingredients in any way that make
distribution of ingredients evenly.
• PRE-HEAT – to heat the oven prior to baking to
achieve the required heat.
• PUNCH DOWN- to deflate the dough to
expel carbon dioxide produced during the
fermentation process to give it a second
chance to rise.
• SCRAPE- to remove sticky ingredients from
the side of the mixing bowl.
• STIR-IN- to add another ingredient into the
mixture.
• SYRUP- a thick sticky solution of sugar
and water.
•WHIP- to beat rapidly and continuously to
aid incorporation of air as in whipping egg
whites to make meringue and cream.
•WORK SIMPLIFICATION- performance of a
task in the most efficient way possible.
•YEAST- microorganism that produce
carbon dioxide gas when it mixes with
carbohydrates, causing the dough to rise.
• Shortening- butter or fat etc. is used
to make pastry or cake crispier or
flakier.
• Sift- to separate or strain the finer
from the coarser particle of a
material using a sieve or a sifter.
•STANDARD TABLE
OF WEIGHT AND
MEASURES
 TECHNIQUES IN MEASURING AND
WEIGHING INGREDIENTS USED IN
BAKING.
• 1. DRY INGREDIENTS:
A. FLOUR
- sift the flour to remove lumps.
- spoon sifted flour lightly into a measuring
cup heaping it well over the top of the cup. Do
not shake the cup.
• 15 OUNCES RAISINS = 3 CUPS
• 1 POUND DATES = 2 ½ - or 3 CUPS
• ½ PINT WHIPPING CREAM = 2 CUPS WHIPPED
CREAMS
 Q.1.2 BAKING INGREDIENTS
AND ITS SUBSTITUTION
• Each recipe ingredient has a purpose-
whether it is for stabilizing, sweetening,
leavening, thickening, flavoring or more.
While it is always best to use the ingredient
called for in a recipe, occasional emergency
substitutions must be made. The
substitutions below will work, but in some
cases the flavor and/or texture will be
different.
 FLOUR
• is the base of most baking recipes, giving
body and structure to baked goods. It
consists of the finely ground and sifted
meal of any of various edible grains. Its
gluten protein acts like an elastic network
that helps contain the gases that make
mixtures, doughs and batters rise as they
bake.
• Flouring of a pie, pastry or cookie
dough will prevent it from sticking to
a work surface; flouring your hands,
rolling pin or work surface prevents
dough from sticking. Dusting
greased baking pans with flour
provides for easy removal of cakes,
breads, and other baked goods.
 TYPES OF FLOUR
• 1. Hard flour or bread flour is high in gluten, with 12-14%protein
content, and has strongest gluten strength.
• . bread flour has 12-14% protein content and is made from hard wheat
flour. The high gluten content causes the bread to rise and gives its shape
and structure.
• 2. all-purpose flour has 10-11% protein content and is made from a
blend of hard and soft wheat flours, also called the General Purpose
Flour or family flour.
• 3. Soft flour is comparatively low in gluten and so results in a finer
texture. It is usually made into cake flour, which is the lowest in gluten
content, and pastry flour, which has slightly more gluten than cake flour
• 4. cake flour has 7-9% protein content and is made from soft wheat flour.
It is good for making cakes and cookies where a tender and delicate
texture is desired.
 USES OF FLOUR
• 1. Provides structure, texture and color to baked
products
• 2. Provides nutritive value to baked products
• 3. Used as thickening agent
• 4. Used as binder of food
• 5. Used as stiffening agent in laundry
to use measuring cups for dry
ingredients and liquid measuring cup
for the wet.

Though tempting, never scoop the flour

right from the container into the
measuring cup. It compacts the flour
and packs in more flour than
appropriate.
Step 1: Fluff up the flour with a spoon.
Step 2: Use the spoon to add in flour to
your measuring cup.Its more like
sprinkling the flour into the measuring
cup.

Step 3: Add right to the top.

Step 4: Level it using a knife or any
straight edged utensil.

Step 5: Now use this leveled

flour for your recipes.
 Weight
Flour Cups Weight (grams) (rounded)
(oz)
ALL PURPOSE FLOUR 1 CUP 120 4.25
BREAD FLOUR 1 CUP 120 4.25
Cake flour  1 cup 113 4
Whole Wheat
1 cup 113 4
(traditional) flour
Whole Wheat
1 cup 113 4
(white) flour
Whole Wheat
1 cup 96 3.375
Pastry flour