WHEAT PRODUCTS

quicks to make

 “ quick”  to make

quick breads

they are leavened by air, steam and or carbon dioxide produced by baking powder or baking soda , instead of the slow- acting yeast that requires a longer preparation time.

deep-fat fried

such as fritters , empanada, bicho-bicho, butsi, and doughnuts.

pan-fried or grilled

like hot cakes of pan cakes, waffles, crepes, and French toast, or steamed like puto, siopao or dumplings.

cakes

• are rich muffins

•  they contain higher proportions of fat, sugar, and eggs than regular muffins

pastries

an assortment of rich flour mixtures that contain a relatively high proportion of fat to flour and a relatively low liquid content.includes  certain types of cookies, rich yeast product , cream puffs , and pie crust

biscuits

is a baked commonly flour-based  food product and a small quick bread made from dough that has been rolled out and cut or dropped from a spoon.

flaky cookie-like

biscuits that separates into layers when the biscuit is broken

raised, small round bread-like

biscuit made with baking powder or baking soda.

pastry method

Sifted flour and all dry ingredients are combined. Fat is then "cut into" the flour mixture until it resembles coarse cornmeal. Liquid is added last. Dough is mixed just until moistened. Sometimes a short knead is done.

baking

The shaped dough pieces are placed on an ungreased baking sheet about half an inch apart and allowed to stand about 30 minutes before baking. Then baked in a hot oven preheated to 218°C (425°F) for 12 to 15 minutes.

cream puffs

is a choux pastry ball filled with whipped cream,  pastry cream, or  ice cream. This treat is usually very sweet. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

popovers

A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins.

cream puffs and popovers

should have crisp, tender and hollow shells that are evenly browned.

cream puffs

are more tender because of their higher fat content.

cookies

Are small, dainty sweet cakes or biscuits

dropped

Made from medium-soft dough, dropped or scraped from a spoon in the desired size and shaped on an oiled baking sheet. Baked at 176C-190C (350F) varying from 10-30 minutes according to size. Ex. Chocolate chip

molded

Made from a stiff dough, chilled, shaped, and rolled by hand or through cookie mold, before baking at 190C (375F)

Pressed or Bagged

Chilled, rich soft dough usually of the shortened type. Packed into a cookie pressed, force through a cookie tube or a forming orifice, baked at 204C-218C (400-425F). Ex. Wafers

refrigerated or sliced

made of stiff dough, packed firmly or placed on wax paper and shaped into roll like logs and chilled before slicing. Baked at 218C- 425F for 5-15 minutes according to kind. Ex. Lemon cheese cookies

rolled

Made from a stiff dough which is soft enough to be handled and rolled. After rolling, dough is cut into desired shape and baked at 190c or 375F. Allow 5-15 minutes for baking, according to size. Ex. Sand tarts

sheet or bar

similar to sponge or butter cake mixture but baked in a thin sheet or spread in shallow oiled pan and later cut into squares and bars . Usually baked at 163C- 176C ( 325-350 F) Ex. Brownies and coconut cookies

176C-190C

Dropped cookies are baked at

190C

molded cookies are baked at

204C-218C

pressed or bagged cookies are baked at

218C-425F

refrigerated or sliced cookies are baked at

163C - 176C

sheet or bar cookies are baked at

muffins

baked in small portions, they usually are notas sweet as cupcakes and generally lack frosting. 

muffins

are made from a drop batter that contains basically two cups flour to one cup liquid, one egg and two teaspoons baking powder.

Griddle Cakes and Waffles

A quick bread leavened with baking soda and buttermilk or sour milk and  light crisp battercake baked in a waffle iron.

unshortened cakes

Made without fat

chiffon cake

A cake made by combining the characteristics found in both shortened and unshortened cakes.

mixing

is a general term that includes beating, blending, binding, creaming, whipping, and folding.

evenly dispersed

In mixing, two or more ingredients are ———-in one another until they become one product.

Conventional (Creaming) Method

The most time-consuming, and is the method most frequently used for mixing cake ingredients.

•It produces a fine-grained, velvety texture.

Conventional Sponge Method

Identical to the creaming method except that a portion of the sugar is mixed in with the beaten egg or egg white, and the egg foam is folded into the batter in the end.

Conventional (Creaming) Method

Also known as the quick-mix, one-bowl, or dump method.All the dry and liquid ingredients are mixed together at once.Packaged mixes for cakes, biscuits, and other baked goods rely on this method.

Conventional Sponge Method

Identical to the creaming method except that a portion of the sugar is mixed in with the beaten egg or egg white, and the egg foam is folded into the batter in the end.

single stage method

Also known as the quick-mix, one-bowl, or dump method.All the dry and liquid ingredients are mixed together at once.Packaged mixes for cakes, biscuits, and other baked goods rely on this method.

pastry-blend method

Fat is first cut into flour with a pastry blender, or with two knives crisscrossed against each other in a scissor-like fashion, to form a mealy fat-flour mixture.

muffin method

This is a simple, two-stage mixing method. The dry and moist ingredients are mixed separately and then blended until the dry ingredients just become moist.Over-mixing will result in a tough baked product riddled with tunnels.

wrinkle

When shortened cakes are nearing doneness, they start to “———-” at the pan edges.

Once the shortened cake is done, it should be removed ———from the oven and allowed to cool on a rack for 5 or 10 minutes.

dough used to make pie crust, tarts, and turnovers

—-—is used in desserts, but main dishes as well

pot pie

Can add flavoring to pastry cheese

 

fruit

Two crust

Solid top crust or lattice

Fruit filling from canned, frozen, dried, or fresh

cream

One crust

•Use cornstarch-thickened pudding to make the filling

•Coconut, fruit, nuts

•Often have meringue topping

custard

One crust

•Filled with custard made from milk, eggs, and sugar

•Bake in pie crust or in separate pie plate

•Slip cooled filling into crust

•Pumpkin most popular

chiffon

Light and airy

•One crust

•Filled with mixture containing gelatin and cooked beaten egg whites

•Filling may contain whip cream

•Chill until filling sets

 

Flour, fat, salt, water

4 basic ingredients of pastry

tender and flaky

When combined correctly( Flour, fat, salt, water) pastry is

pastry

has lower percentage of protein and uses a smaller amount of fat

fat

makes the pastry tender

oil

can be used, but will be mealy instead of flaky

Lard and hydrogenated vegetable shortening

produce most tender and flaky crust

fat

-Inhibits the development of gluten

-Contributes to flakiness by separating layers of gluten

water

provides moisture needed for development of gluten and production of steam

salt

contributes flavor

•If eliminated, will not affect the pastry except for flavor

Poor quality pastry

will result if flour, fat, and liquid are not measured correctly

gluten

forms a framework when you moisten and stir the flour

gluten

holds air and steam during baking

pastry

needs the trapped air for flakiness

fat

forms a waterproof coating around the flour particles

•Prevents too much water from coming in contact with the proteins in the flour

•Prevents development of too much gluten

gluten

Layers of fat separate the layers of

tough pastry

Too little fat produces a

too much fat

produces a pastry that will be crumbly

liquid

hydrates the flour so gluten will develop

gluten

Correct amount of liquid will develop the correct amount of

flakiness

is determined by layers of gluten separated by layers of fat puffed up with steam

empanada and hopia

The more important pastry products that the usual pie crust are those used for

hopia or moon cake

has a flaky crust or a cake-type wrapper to enclose some kinds of filling.

fat crust

has only flour, pork fat, and salt

water crust

has flour, pork fat, salt and water.

oily pork

is easily mixed with the flour in both water and fat crusts.

commercial mixes

Can be purchased freshly baked, partially baked, refrigerated, & frozen.

commercial mixes

Ready-to-serve items usually cost more than those that require some preparation.

 

freshly baked items

can be stored at room temperature or in the freezer, tightly wrapped.

freezing bread

prevents mold growth.

airtight containers

are best for maintaining cookie freshness.

fruit pies

may be reheated in a moderately hot oven (190C or 375F ) for about six to eight minutes.

crisp cookies

are refreshened by heating in a cookie sheet at 150C ( 300F) for three to five minutes.