2ND GRADING HAND- 3.
SHEPHERD’S PIE – consists of a layer of
OUTS IN T.L.E 7
LESSON 5: TYPES OF BAKED
PRODUCTS
BAKED PRODUCTS- applied to a wide range of
food products, such as breads, cakes, pastries,
cookies and biscuits.
PIES AND PASTRIES
PASTRIES- refer to a group of dough made of flour,
water, and fat.
- Thinner and sweeter compare to bread.
KINDS OF PASTRIES
1. CREAM PUFF – is a round shell of
pastry filled with custard and sweetened
whipped cream.
2. SHORT CRUST PASTRY – simplest and
most common pastry.
- Made with flour, fat, salt, and water.
3. FLAKY PASTRY – A simple pasrty that
expands when cooked due to the number of
layers.
- “puff” is obtained by beginning the baking
temperature with high to low temperature to
finish.
4. PUFF PASTRY – this has many layers that
cause it to expand or puff when baked.
5. CHOUX PASTRY – A very light pastry
that is filled with cream.
- It can also be filled with cheese, tuna, or
chicken based appetizers.
6. PHYLLO PASTRIES – these are usually
paper- thin and greatly stretched.
- These pastries are very delicate and can
easily break.
7. BARQUETTE – this is a small boat-shaped
pastry shell with filling like boat tart.
8. HOPIA – a small round or oval pastry filled
with sweetened ground monggo or
sweetened kundol with ground pork.
9. PIE – this is a fruit or meat baked with
either one or two pastry crust.
KINDS OF PIES
1. PIZZA – an oven-baked, flat, disc-shaped
bread usually topped with tomato sauce and
mozzarella and some meats.
2. MINCEMEAT – a mixture of chopped
dried fruit, distilled spirits and spices, and
sometimes beefs.
ground meat and a few vegetables topped
with creamy layer of mashed potatoes.
4. COBBLER – an American deep-dish fruit
dessert or pie with a thick crust.
TYPES OF PIE CRUSTS
1. FLAKY CRUST – is used for top crusts
and prebaked shells, or when the filling
is not so moist.
2. MEALY CRUST – is used when the
pie filling is very liquid and you want
the bottom to resist soaking.
- Blend butter into the flour thoroughly.
3. OIL-BASED CRUST – a type of pie
crust that used oil as a shortening.
4. CRUMB CRUST – is a classic for
mousse, custard, pudding and ice cream
pies.
- Easier to make than pastry crust.
5. PUFF PASTRY – is a light, flaky,
leavened pastry containing several
layers of fat which is in solid state at 20
C (68 F).
6. SWEET PIE CRUST – it is sometimes
called cookie crust.
BASIC PASTRY
INGREDIENTS
1. FLOUR
*PASTRY FLOUR – milled from
soft wheat, is best for short crust
and refrigerator dough.
* ALL PURPOSE FLOUR – for
regular short crust and choux
pastry, a mixture of hard and soft
wheat.
*BREAD FLOUR – for strudel and
phyllo.
2. FAT
Such as butter, margarine, lard and
vegetable oil.
3. LIQUIDS
- Water and milk are commonly used
4. LEAVENERS
THREE BASIC RULES FOR PASTRY
MAKING:
1. Keep the pastry cool
2. Handle pastry lightly.
3. Bake pastry at correct oven temperature.