1 / 7

Introduction to Basic Pastry Skills

Introduction to Basic Pastry Skills. Mrs. Muniz. Quick Bread. Three Components: Dry, Liquid, Fat/Oil Chemically leavened Quick to prepare & bake. Muffins/Cornbread. Blending Method: A, B, C Liquids Sugars Dry ingredients Flavors – nuts, fruit, etc. Scones/Biscuits.

sagira
Download Presentation

Introduction to Basic Pastry Skills

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Introduction to Basic Pastry Skills Mrs. Muniz

  2. Quick Bread • Three Components: Dry, Liquid, Fat/Oil • Chemically leavened • Quick to prepare & bake

  3. Muffins/Cornbread • Blending Method: A, B, C • Liquids • Sugars • Dry ingredients • Flavors – nuts, fruit, etc..

  4. Scones/Biscuits • Modified Blending: A – C –B • Rub: fat & flour fat and flour crumbly other dry ingredients liquids then flavors

  5. Muffins/Biscuits • Creaming Method: Fat/sugar, eggs, Liquids, Dry ingredients

  6. Baking of Product • 350-400F range

  7. Storage of Finished Product • Consume within a few hours • Completely Cool • Wrap and freeze for future use

More Related