Lesson 4: Classification of Bakery and Pastry Products

Question 1

Preparing bakery products requires understanding and patience in the following the procedures and measuring the ingredients correctly.

Answer 1

Classification of Bakery and Pastry Products

Question 2

Primarily made from the following major ingredients, namely: flour, yeast or another leavening agent.

Answer 2

Bakery Products

Question 3

Small amount of fat, matagal minamasa /flat, staple food in many cultures, can use chemical or leavening agent, more on water.

Answer 3

Bakery Products

Question 4

Baked goods made with higher fat content, usually lighter and flakier.

Answer 4

Pastry Products

Question 5

Lighter & softer, rich in texture (flaky, crumbly), high butter content than bakery products, less water, dough can be folded/rolled.

Answer 5

Pastry Products

Question 6

Made with yeast or leavening agents, made with flour, liquids, yeast, staple food, plain flavor.

Answer 6

Bread

Question 7

Example: Pandesal, Loaf Bread

Answer 7

Bread

Question 8

Soft, round portions of bread, smaller portion of bread (can be rolled), can be filled with fillings.

Answer 8

Rolls and Buns

Question 9

Example: Dinner rolls, burger buns

Answer 9

Rolls and Buns

Question 10

Sweeter, softer bread, have fillings inside.

Answer 10

Enriched Breads

Question 11

Example: Spanish bread, cinnamon rolls, pande coco, ensaymada

Answer 11

Enriched Breads

Question 12

Firm and crumbly, it is used for pies and tarts, flour, fat, cold water, cut butter(using pastry blender), knead dough, rest, molder, fillings

Answer 12

Short Crust Pastry

Question 13

Light, flaky layers, it is made from a laminated dough or dough that is made from alternating layers of butter and dough

Answer 13

Puff Pastry

Question 14

Created repeated by folding layers of dough then cut in multiple times

Answer 14

Puff Pastry

Question 15

Example: Croissants

Answer 15

Puff Pastry

Question 16

Light, hollow, filled after baking.

Answer 16

Choux Pastry

Question 17

A little balls of choux paste used to make cream puffs

Answer 17

Choux Pastry

Question 18

Looks like cabbage

Answer 18

Choux Pastry

Question 19

Need to lutuin, (boil) then after baking, add fillings

Answer 19

Choux Pastry

Question 20

A form of sweet food made from flour, sugar and other ingredients that is usually baked.

Answer 20

Cake

Question 21

Form of sweet food, has distinction quality, not under bakery and pastry

Answer 21

Cake

Question 22

Use chemical leaving agent (umaalsa), use leavening agent

Answer 22

Cake

Question 23

Also known as conventional or creamed cakes. This uses solid type of shortening like margarine or butter.

Answer 23

Shortened Cake

Question 24

Also called “butter cake”, uses fat and chemical leavening agent

Answer 24

Shortened Cake

Question 25

Example: banana cake, carrot, red velvet

Answer 25

Shortened Cake

Question 26

Made without the addition of fat or shortening.

Answer 26

Unshortened Cake

Question 27

Volume is created by whipping the eggs or egg whites.

Answer 27

Unshortened Cake

Question 28

Called as “foam cake”, used mostly egg whites, meringue (made of egg whites), air into egg whites, made without fat

Answer 28

Unshortened Cake

Question 29

Example: sponge cake, angel cake

Answer 29

Unshortened Cake

Question 30

Combination of shortened and sponge type cakes.

Answer 30

Chiffon Cake

Question 31

This uses liquid shortening such as vegetable oil or corn oil, egg whites, light and airy texture

Answer 31

Chiffon Cake