STORING TECHNIQUES

• Wrapping – to draw, fold and cover

• Packaging Material
• Cold Storage
• Chilling – 0 degree celcius – 5 degree celcius
• Freezing – 0 degree celcius – 32 degree celcius
• Refrigerator
 Methods of Food Packaging
• Home Canned Foods
•Canned Foods
•Foil Packaging
The term PASTRY comes from the
word “paste”
Meaning “TO STICK”.
• The two fundamental types of pastry are
yeast-raised pastry, such as

•Danish dough a pastry made of

sweetened yeast dough with toppings or
fillings such as fruit, nuts, or cheese.
• PIE DOUGH it is a baked dish which is
usually made of a pastry dough casing that covers
or completely contains a filling of various sweet or
savory ingredients.
 BAKING
TERMINOLOGIES
•Crimp is to pinch
together the edge of a
piecrust with the fingers
or fork tines.
• Crust the outer part of a loaf bread or
pastry.
• fat, water, flour, and salt.

• It may also include milk, sugar, or other

ingredients that contribute to the taste or
texture.
•Dissolve to mix a dry
substance with liquid until it is
liquefied.
•Mise en Place – A French term
that means ‘put in place’.
•Pack compactly to fill cup
with brown sugar or shortening
by pressing it with back of the
spoon.
•Pastry creams a thick sauce
containing eggs and starch.
•Pipe out to press the
mixture out of the piping
bag.
•Pre-heat
1. pâte à choux =
choux pastry
• Cream puffs – a type of light pastry that is
filled with whipped cream or a sweetened
cream filling and often topped with
chocolate.
pâte feuilletée = puff pastry
• a light, flaky, rich pastry made by rolling dough
with butter and folding it to form layers: used
for tarts, napoleons.
•Danish pastry – a pastry made of
sweetened yeast dough with toppings
such as fruit, nuts, or cheese.
•French pastry – a pastry, filled
with custard or fruit.
• Pie and tart - pastries that consist of
two components: the first, relatively thin
pastry (pie) dough, when baked forms a
crust (also called pastry shells) that
holds the second, the filling.
A pie is composed of a sweet or savory filling
in a baked crust. It can be made without a top
crust or, more typically, topped with a full or
lattice crust.
 A tarts is similar to a pie expect it is made in a
shallow, straight sided pan often with fluted edges. A
tart can be almost any shape, round, square,
rectangular and petal shapes are the most common.
• Pie crusts and tarts shells can be made
from several types of dough or crumbs.
Flaky dough, mealy dough and crumbs
are best for pie crusts; sweet dough is
usually used for tarts shells.
Flaky and mealy dough contain little or no sugar
and can be prepared from the same formula with
only a slight variation and mixing method. For
both types of dough a cold fat such as butter or
shortening is cut into the flour.
 Crusts are shaped by rolling out the dough of
fit into a pie pan or tart shell (mold) or to sit on
top of fillings. Mealy, flaky and sweet dough are
all easier to roll out and work with if well
chilled, as chilling keeps the fat firm and
prevents stickiness. Roll out the dough from
the center working toward the edges.
Periodically lift the dough gently and rotate it.
• Pie crusts can be filled and then baked, or
based and then filled. Unfilled baked crusts
can be stored at room temperature 2 to 3 days
or wrapped in plastic wrap and frozen as long
as 3 months
 To bake a pie shell or tart shell unfilled, using
baking weights or beans to support the crust as
it bakes.
 Pricking small holes dough or crust to allow
steam to escape and to prevent the dough from
rising when baked.
 Fillings make pies and tarts distinctive and
flavorful. Four types of filling are CREAM,
FRUIT, CUSTARD, CHIFFON. There is no
one correct presentation or filling and crust
combination
 A variety of pie fillings rely on starches for
stability and thickening. Even custard fillings,
which include eggs for thickening and flavor,
may contain starch to keep the filling from
separating.
A cream filling is fully cooked on the stovetop,
so a prebaked or crumb crust is needed. The
crust can be filled while the filling is still warm,
or the filling can be chilled and piped into the
crust later.
A fruit filling is a mixture of fruit, fruit
juice, spices and sugar thickened with a
starch Apple, cherry, blueberry, and
peach are traditional favorites.
 The cooked fruit filling method is often used
when the fruits needed to be softened by cooking
(for example; apples or rhubarb) or are naturally
rather dry, such as dry apricots or raisins. A
cooked fruit filling should be contained with a pre
baked or crumb crust.
 The baked fruit filling method is a traditional
technique in which the fruit, sugar, flavorings and
flour or starch are combined in an unbaked shell.
The dough and filling are then baked
simultaneously. Results are not always consistent
with this technique, however, as thickening is
difficult to control.
A custard pie has a soft filling that bakes along
with the crust
 CHIFFON FILLINGS
A chiffon filling is created by adding gelatin to a
stirred custard or a fruit puree. Whipped egg whites
are then folded into the mixture. The filling is place
in a prebaked crust and chilled until firm.
• 1.Savory Pie
Ex. Pizza Pie- is an oven baked, flat, round bread typically topped
with tomato sauce, cheese and various topic.
Mince Pie- it’s ingredients are traceable to the
13th century, when returning European
crusaders brought with them middle Eastern
recipes containing meats, fruits and spices
 2.Sweet Pie

• Ex. Apple Pie- is a fruit in which the principal filling

ingredients is apples. It is sometimes served with whipped
cream or ice on top.
Banoffee Pie- it is made from bananas, cream
and toffee from boiled condensed milk either
on a pastry base or one made from crumbled
biscuits and butter
 Cheese Cake- is a dessert consisting of a
topping made of soft, fresh cheese, usually on a
crust or base made from biscuits (such as
graham cracker crust), pastry or sponge cake
 Buko Pie- it is made with young coconut
(buko in tagalog), has neither cream in the
coconut custard filling or meringue swirls on
top of the baked coconut custard
Cream Pie- is a type of pie filled with a rich
custard or pudding that is made from milk,
cream, flour and eggs.
 Custard Pie-
is a type of uncooked custard mixture added to an
uncooked or partially cooked crust and bake together.
In North America, custard pie commonly refers to a
plain mixture of milk , eggs, sugar, salt, vanilla extract
and sometimes nutmeg combined with a pie crust
 Pecan Pie- is a pie made primarily of corn
syrup or molasses and pecan nuts. Most pecan
pie recipes include salt and vanilla as flavorings.
 VARITIES OF TARTS

• Bake well Tart- is an English confection consisting of a short

crust pastry with a layer of a jam a sponge filling with almonds.
 Butter Tart- is a type of small pastry tart
highly regarded in Canadian cuisine and
considered one of Canadian’s quintessential.
Custard Tart- a pastry consisting of an outer
pastry crust filled with egg custard and baked.
Meringue Tart– is a sponge cake covered with
meringue.
 Gypsy Tart– is a type of tart made with
evaporated milk, muscovado sugar (though
some varieties include light brown sugar) and
pastry
 Neenish Tart– is a tart made with a pastry base,
sweet gelatin-set cream, mock cream, or icing paste
filling, sometimes with jam, and dried icing on top
in two colors, half one color and half the other.
Manchester tart- consist of a shortcrust pastry
shell, spread with raspberry jam, covered with a
custard filling and topped with flakes of coconut
and a maraschino cherry.
Treacle tart– it is made using shortcrust
pastry, with a thick filling made of golden
syrup, also known as light treaded, bread
crumbs and lemon juice
Decorating Pies and Tarts
Fluted Pinched Edge
Scalloped Edge
Scalloped Forked Edge
Pressed Rope Edge
Imprinted Scalloped Edge
Forked Edge (Full & Partial)
Checkerboard Edge
Leaf Edge
Braided Edge
• Croissants - a flaky raised dough. It is like a
sweetened cross between a simple yeast-raised dough
and puff pastry. The dough is rolled with butter to
create layers and is then left to rise, creating a very
light texture.
 PASTRY INGREDIENTS

• All-purpose Flour
• Lard and vegetable shortening
• Water
• Salt