Pastry and Bakery introduction: https://www.facebook.com/delhindra/

Pastry Introduction

1. Pastry and Bakery Knowledge
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2. Pastry Introduction
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3. ▪What is Pastry
▪Organization Chart
▪5MajorIngredients
▪Function of Pastry
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Learning Objectives

4. Pastry is often referred to:
▪Sweet and dessert production
▪Ices production
▪Bread production
▪This area is also called as Patisseries.
▪Pastry in a large hotel is separate department or a part of
kitchen department
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Pastry Introduction

5. Pastry Chef
Chef de Partie/ Chief Baker
Demi Chef
Commis
Asst Commis
Apprantice/ Cook Helper
Demi Chef
Demi Chef
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Organization Chart

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Chef Pastry/ Chef Patissiere
Main Responsibilities
▪To plan, organize and superintend the work of pastry
▪Responsible for food and food cost through pastry menu
planning and ordering the pastry ingredients/ materials
▪To control of pastry staff in their work and efficient use
machinery and other pastry facilities
▪Responsible for all preparations, making of pastry and bakery
products.

7. Mixers ThermometersScales & Measuring Cup
Spatulas Rolling pins Balloon whisk
Bakeshop Equipment
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The Five Major Ingredients in Baking

9. Flour
Sugar
Fat
Eggs
Leavener
The Five Major Ingredients in Baking

10. Flour
▪Structure
-Starch and protein
-Gluten development
▪Color
-Maillard browning
-Caramelization
▪Flavor
▪Nutritional impact
-Carbohydrates, etc
▪Flour Types
-Cake Flour
-AP Flour
-Bread Flour

11. Sugar
▪Sweetener
▪Color
-Caramelization
▪Attracts moisture
-Hygroscopic
▪Role in leavening
-Moisture creates steam
-Causes leavening
-High sugar content in recipes usually means lighter doughs –sugar
holds moister
▪Flavor
-Brown sugar vs. Honey vs. Corn syrup

12. ▪Moisturize
▪Traps moisture and extends shelf life
▪Flavor
▪Butter (flavor, tougher)
▪Lard
▪Shortening (stable, flakey)
▪Tenderizer
▪Inhibit gluten development
▪Leavener
▪Traps air and makes steam
▪Nutritional concerns
▪Vegetable fats vs. Animal fats vs. trans fats
Fat

13. ▪Emulsifier
▪In creamed doughs and batters
▪Leavener
▪Air expands
(pate choux, sponge cake)
▪Moisture turns to steam
▪White = 90% water
▪Yolk = 50% water
▪Color
▪Maillardbrowning
▪Structure
▪Protein
▪Tenderizer
▪High fat content
▪Toughener
▪Over-working will make
end product tough
▪Flavor
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Eggs

14. ▪Natural
▪Yeast / Fermentation
▪Carbon dioxide
▪Chemical
▪Baking soda/Powder
▪Carbon dioxide
▪Mechanical
▪Foaming
▪Trapped air expands
▪Creaming
▪Fat traps air -creates steam
▪Laminating
▪Trapped fat creates steam
Leaveners

15. Functions of Pastry
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16. ▪Pastry section or Patisserie Section
▪Ice Cream Section or Glacier
▪Bakery Section or Boulangerie
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Functions of Pastry

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Classification of Pastry Product
1. Cream and Sauces
-Whipped Cream
-Butter Cream
-Pastry Cream
-Coulis
2. Bread and Fermented Goods
-Plain Bread
-Enriched Bread
3. Cake and Biscuits
-Small Cakes
-Large Cakes
-Gateaux and Torten
4. Sweets
-Pudding
-Cream and Custard
-Ices

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Cream and Sauces
Whipped Cream
▪Whipped cream is cream that is whipped by a whisk or
mixer until it is light and fluffy.
▪Whipping cream contains 30%-40% fat.
Butter Cream
▪The main ingredient are butter (fat), sweetening agent,
stabilizer agent (such as eggs, gelatin, agar-agar, etc.)
▪It is used for cake decoration, also can be flavored with
mocha, chocolate, fruit liqueur, etc.

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Cream and Sauces
Custard sauce (vanilla sauce)
▪The basic ingredient are milk, sugar and stabilizer agent (such as
egg, cornstarch, custard powder)
▪Used as accompaniment dessert such as: fritters, pudding,
doughnut, etc.
Chocolate sauce
▪It is a mixture of water, cocoa powder, chocolate and maizena
as thickening agent.
Coulis
▪Is a form of thick sauce made from puréed and strained
vegetables or fruits.
▪A Vegetable coulis is commonly used on meat and vegetable
dishes, Fruit coulis are most often used on desserts.

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Bread and Fermented Goods
▪Bread as a staple is served as accompaniments to any meal,
dishes, and as a base foe some ingredients.
▪Sliced bread, stick bread and roll are popular accompaniments
to any soup and salad.
▪Bread is a base for fancy pastry sandwich and canape.
▪Rolled yeast dough is a base for pizza.

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Bread and Fermented Goods
Two Types of Bread.
Plain Bread
▪Type of bread which basically made from flour, yeast, water
and salt, some time a little quantity of fat is added.
▪E.g. French bread and Dinner roll
Enriched Bread
▪Plain bread with additional ingredients, such as fat, milk,
sugar, egg, etc.
▪Enriched bread is suitable to serve during breakfast time.
▪E.g. Croissant, Brioche bread, Danish pastry or Soft bread.

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Cake and Biscuits
Three Types of Cake.
Small Cakes
▪The subject matter of small cakes covers almost unlimited
range of convections; so many that they are almost impossible
to classify under separate heading.
▪In Great Britain, afternoon tea fancies can include almost
anything from piacesof slab cake, pastries to petit four.
▪In France they are known as “Les Petits Gateaux”
Large Cakes
▪Pound cake (no need decoration), English fruit cake, butter
cake, Christmas cake, Birthday cake.

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Gateaux and Torten
▪Made from plain or butter sponge cake.
▪The most famous of types is a “Layer Cake”
▪This cake is generally, filled, covered with cream, chocolate
ganache, butter cream and chocolate or almond paste
(marzipan) can be used for covering.
Cake and Biscuits

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Sweet
Pudding
▪Pudding are often known by the starch ingredients used to
thicken, such as cornstarch, tapioca, gelatin, agar-agar, etc.
▪Cornstarch pudding can be made several flavors, such as
chocolate, coconut or caramel.
▪For variety, you may add sliced fruit, coconut or whipped
topping before serving.

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Sweet
Cream and Custard
▪Use milk, eggs, sugar and flavoring to make Cream and Custard
desserts.
▪Two types of Cream and Custard:
-Soft or Stirred Cream and Custard
-Baked Cream and Custard

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Sweet
Ices
▪Frozen desserts can be light and refreshing or rich depending
upon the ingredients which they contain
▪Base on basic ingredients, Ices are grouped as;
-Fruit Ice Cream
-Sherbets
-Ice Cream
-Farfait
-Mousses

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