Pastry

Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened
pastries are often described as bakers' confectionery. The word "Pastries" suggests many kinds
of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking
powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry
dishes include pies, tarts, quiches and pasties.Pastry can also refer to the pastry dough,[3] from
which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked
products.Pastry is differentiated from bread by having a higher fat content, which contributes to
a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support
the weight of the filling. When making ashortcrust pastry, care must be taken to blend the fat and
flour thoroughly before adding any liquid. This ensures that the flour granules are adequately
coated with fat and less likely to develop gluten. On the other hand, overmixing results in long
gluten strands that toughen the pastry. In other types of pastry such as Danish
pastryand croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough
similar to that for yeastbread, spreading it with butter, and folding it to produce many thin layers.

Types
Shortcrust pastry -Shortcrust pastry is the simplest and most common pastry. It is made with flour,
fat, butter, salt, and water to bind the dough. [4] This is used mainly in tarts. It is also the pastry that
is used most often in making a quiche. The process of making pastry includes mixing of the fat and
flour, adding water, and rolling out the paste. The fat is mixed with the flour first, generally by
rubbing with fingers or a pastry blender, which inhibits gluten formation by coating the gluten
strands in fat and results in a short (as in crumbly; hence the term shortcrust), tender pastry. [5] A
related type is the sweetened sweetcrust pastry, also known as pte sucre, in which sugar and egg
yolks have been added (rather than water) to bind the pastry.
Flaky pastry-Flaky pastry is a simple pastry that expands when cooked due to the number of layers.
It bakes into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat, most
often butter or shortening, creating layers which expand in the heat of the oven when baked.
Puff pastry -Puff pastry has many layers that cause it to expand or puff when baked. Puff pastry
is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding
as they turn into steam upon heating.[7] Puff pastries come out of the oven light, flaky, and tender.
Choux pastry -Choux pastry is a very light pastry that is often filled with cream. Unlike other types
of pastry, choux is in fact closer to a dough before being cooked which gives it the ability to be piped
into various shapes such as the clair andprofiterole. Its name originates from the French choux,
meaning cabbage, owing to its rough cabbage-like shape after cooking. Choux begins as a mixture of
milk or water and butter which are heated together until the butter melts, to which flour is added to
form a dough. Eggs are then beaten into the dough to further enrich it. This high percentage of

water causes the pastry to expand into a light, hollow pastry. Initially, the water in the dough turns
to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby
solidifying the pastry.[9] Once the choux dough has expanded, it is taken out of the oven; a hole is
made in it to let the steam out. The pastry is then placed back in the oven to dry out and become
crisp. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux
pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.
Phyllo (Filo)-Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally
wrapped around a filling and brushed with butter before baking. These pastries are very delicate and
flaky.
Hot water crust pastry-Hot water crust pastry is used for savoury pies, such as pork pies, game
pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making handraised pies. The usual ingredients are hot water, lard andflour, the pastry is made by heating water,
melting the fat in this, bringing to the boil, and finally mixing with the flour. This can be done by
beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result
is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a
dish or bowl as an inner mould. As the crust cools, its shape is largely retained, and it is filled and
covered with a crust, ready for baking. Hand-raised hot water crust pastry does not produce a neat
and uniform finish, as there will be sagging during the cooking of the filled pie, which is generally
accepted as the mark of a hand-made pie.

Definitions
Pastry: A type of food used in dishes such as pies or strudel.
Pastry bag or piping bag: An often cone-shaped bag that is used to make an even stream of
dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry
with a custard, cream, jelly, or other filling.
Pastry board: A square or oblong board, preferably marble but usually wood, on which pastry is rolled
out.
Pastry brake: Opposed and counter-rotating rollers with a variable gap through which pastry can be
worked and reduced in thickness for commercial production. A small version is used domestically
for pasta production.
Pastry case: An uncooked or blind baked pastry container used to hold savory or sweet mixtures.
Pastry cream: Confectioner's custard. An egg- and flour-thickened custard made with sweetened
milk flavored with vanilla. Used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents
the egg from curdling.

Pastry cutters: Various metal or plastic outlines of shapes, e.g. circles, fluted circles, diamonds,
gingerbread men, etc., sharpened on one edge and used to cut out corresponding shapes from biscuit,
scone, pastry, or cake mixtures.[12]
Pastry blender: A kitchen implement used to properly combine the fat and flour. Usually constructed
of wire or plastic, with multiple wires or small blades connected to a handle.
Viennoiserie: French term for "Viennese pastry," which, although it technically should be yeast
raised,[13] is now commonly used as a term for many laminated and puff- and choux-based pastries,
including croissants, brioche, and pain au chocolat.

History
The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs
that were in use throughout the Mediterranean in ancient times.In the ancient Mediterranean, the
Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. There is also
strong evidence that Egyptians produced pastry-like confections. They had professional bakers that
surely had the skills to do so, and they also had needed materials like flour, oil, and honey. [citation needed] In
the plays ofAristophanes, written in the 5th century BC, there is mention of sweetmeats, including
small pastries filled with fruit. TheRoman cuisine used flour, oil and water to make pastries that were
used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not
meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small
pastries containing eggs or little birds and that were often served at banquets. Greeks and Roman
both struggled in making a good pastry because they used oil in the cooking process, and oil causes
the pastry to lose its stiffness.In the medieval cuisine of Northern Europe, pastry chefs were able to
produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists
of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were
stiff, empty pastries called coffins or 'huff paste', that were eaten by servants only and included
an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small
tarts to add richness.It was not until about the mid-16th century that actual pastry recipes began
appearing.[15][17] These recipes were adopted and adapted over time in various European countries,
resulting in the myriad pastry traditions known to the region, from Portuguese "pastis de nata" in
the west to Russian "pirozhki" in the east. The use of chocolate in pastry-making in the west, so
commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe
from the New World starting in the 16th century. Many culinary historians consider French pastry
chef Antonin Carme (17841833) to have been the first great master of pastry making in modern
times.Pastry-making also has a strong tradition in many parts of Asia. Chinese pastry is made from
rice, or different types of flour, with fruit, sweet bean paste orsesame-based fillings.
The mooncakes are part of Chinese Mid Autumn Festival traditions, while cha siu bao, steamed or
baked pork buns, are a regular savory dim sum menu item. In the 19th century, the British brought
western-style pastry to the far east, though it would be the French-influenced Maxim in the 1950s
that made western pastry popular in Chinese-speaking regions starting with Hong Kong. Still, the term
"western cake" () is used to differentiate between the automatically assumed Chinese

pastry[clarification needed] Other Asian countries such as Korea prepare traditional pastry-confections such
as tteok,hangwa, and yaksik with flour, rice, fruits, and regional specific ingredients to make unique
desserts. Japan also has specialized pastry-confections better known as mochi and manj. Pastryconfections that originate in Asia are clearly distinct from those that originate in the west, which are
generally much sweeter.

Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot
ashes, or on hot stones. The most common baked item is bread but many other types of foods are
baked.[1] Heat is gradually transferred "from the surface of cakes, cookies, and breads to their
centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry
crust and a softer centre".[2] Baking can be combined with grilling to produce a
hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is
related to barbecuing because the concept of the masonry oven is similar to that of a smoke
pit.Because of historical social and familial roles, baking has traditionally been performed at home by
women for domestic consumption and by men in bakeries and restaurants for local consumption.
When production was industrialized, baking was automated by machines in large factories. The art of
baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads,
are a common but important food, both from an economic and cultural point of view. A person who
prepares baked goods as a profession is called a baker.

Foods and techniques

All types of food can be baked, but some require special care and protection from direct heat.
Various techniques have been developed to provide this protection.In addition to bread, baking is
used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more.
These popular items are known collectively as "baked goods," and are often sold at a bakery, which is
a store that carries only baked goods, or at markets, grocery stores, or through other venues.Meat,
including cured meats, such as ham can also be baked, but baking is usually reserved for meatloaf,
smaller cuts of whole meats, or whole meats that contain stuffing or coating such as bread
crumbs or buttermilk batter. Some foods are surrounded with moisture during baking by placing a
small amount of liquid (such as water or broth) in the bottom of a closed pan, and letting it steam up
around the food, a method commonly known as braising or slow baking. Larger cuts prepared without
stuffing or coating are more often roasted, which is a similar process, using higher temperatures and
shorter cooking times. Roasting, however, is only suitable for finer cuts of meat, so other methods
have been developed to make tougher meat cuts palatable after baking. One of these is the method
known as en crote (French for "in a crust"), which protects the food from direct heat and seals the
natural juices inside. Meat, poultry, game, fish orvegetables can be prepared by baking en crote.
Well-known examples include Beef Wellington, where the beef is encased in pastry before

baking; pt en crote, where the terrine is encased in pastry before baking; and the Vietnamese
variant, a meat-filled pastry called pt chaud. The en crote method also allows meat to be baked
by burying it in the embers of a fire a favourite method of cooking venison. In this case, the
protective casing (or crust) is made from a paste of flour and water and is discarded before eating.
Salt can also be used to make a protective crust that is not eaten. Another method of protecting
food from the heat while it is baking, is to cook it en papillote (French for "in parchment"). In this
method, the food is covered by baking paper (or aluminium foil) to protect it while it is being baked.
The cooked parcel of food is sometimes served unopened, allowing diners to discover the contents
for themselves which adds an element of surprise.Eggs can also be used in baking to produce savoury
or sweet dishes. In combination with dairy products especiallycheese, they are often prepared as
a dessert. For example, although a baked custard can be made using starch (in the form
of flour, cornflour, arrowroot, or potato flour), the flavour of the dish is much more delicate if eggs
are used as the thickening agent. Baked custards, such as crme caramel, are among the items that
need protection from an oven's direct heat, and the bain-marie method serves this purpose. The
cooking container is half submerged in water in another, larger one, so that the heat in the oven is
more gently applied during the baking process. Baking a successfulsouffl requires that the baking
process be carefully controlled. The oven temperature must be absolutely even and the oven space
not shared with another dish. These factors, along with the theatrical effect of an air-filled
dessert, have given this baked food a reputation for being a culinary achievement. Similarly, a good
baking technique (and a good oven) are also needed to create a baked Alaska because of the
difficulty of baking hot meringue and cold ice cream at the same time.Baking can also be used to
prepare various other foods such as pizzas, baked potatoes, baked apples, baked beans,
some casseroles and pasta dishes such as lasagne.

Baking in ancient time

The first evidence of baking occurred when humans took wild grass grains, soaked them in water, and
mixed everything together, mashing it into a kind of broth-like paste. [3] The paste was cooked by
pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, when humans mastered
fire, the paste was roasted on hot embers, which made bread-making easier, as it could now be made
any time fire was created. The world's oldest oven was discovered in Croatia in 2014 dating back
6500 years ago. The Ancient Egyptians baked bread using yeast, which they had previously been
using to brew beer.Bread baking began in Ancient Greece around 600 BC, leading to the invention of
enclosed ovens.[4] "Ovens and worktables have been discovered in archaeological digs from Turkey
(Hacilar) to Palestine (Jericho) and date back to 5600 BC.Baking flourished during the Roman
Empire. Beginning around 300 BC, the pastry cook became an occupation for Romans (known as the
pastillarium) and became a respected profession because pastries were considered decadent, and
Romans loved festivity and celebration. Thus, pastries were often cooked especially for large
banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1
AD, there were more than three hundred pastry chefs in Rome, and Cato wrote about how they
created all sorts of diverse foods and flourished professionally and socially because of their

creations. Cato speaks of an enormous number of breads including; libum (sacrificial cakes made with
flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum
(sweet cake), and globus apherica (fritters). A great selection of these, with many different
variations, different ingredients, and varied patterns, were often found at banquets and dining halls.
The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour. A
bakers' guild was established in 168 BC in Rome

Commercial baking
Eventually, the Roman art of baking became known throughout Europe and eventually spread to
eastern parts of Asia. By the 13th century in London, commercial trading, including baking, had many
regulations attached. In the case of food, they were designed to create a system "so there was
little possibility of false measures, adulterated food or shoddy manufactures." There were by that
time twenty regulations applying to bakers alone, including that every baker had to have "the
impression of his seal" upon each loaf of bread.Beginning in the 19th century, alternative leavening
agents became more common, such as baking soda.[4] Bakers often baked goods at home and then sold
them in the streets. This scene was so common that Rembrandt, among others, painted a pastry chef
selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry
chefs sold their goods from handcarts. This developed into a delivery system of baked goods to
households and greatly increased demand as a result. In Paris, the first open-air caf of baked goods
was developed, and baking became an established art throughout the entire world.

Process
There are eleven events that occur concurrently during baking, and some of them, such
as starch glutenization, would not occur at room temperature.[12]
1. Fats melt;
2. Gases form and expand
3. Microorganisms die
4. Sugar dissolves
5. Egg, milk, and gluten proteins coagulate
6. Starches gelatinise
7. Gases evaporate
8. Caramelization and Maillard browning occur on crust
9. Enzymes are inactivated

10. Changes occur to nutrients

11. Pectin breaks down.[13]
The dry heat of baking changes the form of starches in the food and causes its outer surfaces to
brown, giving it an attractive appearance and taste. The browning is caused by caramelization of
sugars and the Maillard reaction. Maillard browning occurs when "sugars break down in the
presence of proteins". Because foods contain many different types of sugars and proteins, Maillard
browning contributes to the flavour of a wide range of foods, including nuts, roast beef and baked
bread."[14] The moisture is never entirely "sealed in"; over time, an item being baked will become dry.
This is often an advantage, especially in situations where drying is the desired outcome, like
drying herbs or roasting certain types of vegetables.The baking process does not require any fat
to be used to cook in an oven. When baking, consideration must be given to the amount of fat that
is contained in the food item. Higher levels of fat such as margarine, butter, lard, or
vegetable shortening will cause an item to spread out during the baking process.With the passage
of time, breads harden and become stale. This is not primarily due to moisture being lost from the
baked products, but more a reorganization of the way in which the water and starch are associated
over time. This process is similar to recrystallization and is promoted by storage at cool
temperatures, such as in a domestic refrigerator or freezer.

Cultural and religious significance

Baking, especially of bread, holds special significance for many cultures. It is such a fundamental
part of everyday food consumption that the children's nursery rhyme Pat-a-cake, pat-a-cake,
baker's man takes baking as its subject. Baked goods are normally served at all kinds of party and
special attention is given to their quality at formal events. They are also one of the main
components of a tea party, including at nursery teas and high teas, a tradition which started in
Victorian Britain, reportedly when Anna Russell, Duchess of Bedford "grew tired of the sinking
feeling which afflicted her every afternoon round 4 o'clock ... In 1840, she plucked up courage and
asked for a tray of tea, bread and butter, and cake to be brought to her room. Once she had
formed the habit she found she could not break it, so spread it among her friends instead. As the
century progressed, afternoon tea became increasingly elaborate.Benedictine Sisters of the
Benedectine Monastery of Caltanissetta producing the crocette, they used to be prepared for the
Holy Crucifix festivity. This was situated next to the Church of the Holy Cross, from which the
sweets take the name.[16]
For Jews, Matzo is a baked product of considerable religious and ritual significance. Baked
matzah bread can be ground up and used in other dishes, such as Gefilte fish, and baked
again. For Christians, bread has to be baked to be used as an essential component of the
sacrament of the Eucharist. In the Eastern Christian tradition, baked bread in the form of
birds is given to children to carry to the fields in a spring ceremony that celebrates
the Forty Martyrs of Sebaste.

Encinas, Mary Grace

Marquez, Mary Ann
Martin, Ma.Luisa
Masipiquina, Ma.Tricia
Valenzuela, Jackielyn