INTRODUCTION TO BASIC PASTRY AND BAKERY - WEEK 1



As I know about the basic pastry and bakery is we learn about the main ingredient to use in pastry and bakery.

  • THE MEANING OF PASTRY 
- Dough or paste consisting primarily if shortening or another fatty substance mixed with flour and water, often baked or us as a crust for sweet foods such as pies and tart.

  • THE MEANING OF BAKERY
- Any element that uses life form of good bacteria such as yeast as an agent for fermentation, helps build in - depth flavouring, crusty texture on the outside and soft texture on the inside.
  • THE TYPE OF FLOUR
- All purpose flour 
- Rice flour
- Bread flour 
- Cake flour
- Pastry flour
- Whole wheat flour 
- Oat flour 
- Self-rising flour
- Semolina flour
- White wheat flour
       




  • THE TYPE OF SUGAR
- White granulated sugar 
- Caster sugar
- Raw sugar 
- Brown sugar
- Fructose sugar
                         





  • TOOL AND UTENSIL IN THE KITCHEN 
- Rolling Pin
- Baking Tray
- Whisk
- Bowl
- Wooden Spoon
- Sift
- And Other


    
























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