Bread and Pastry

Production
Prepared By: Cheena Gabriele C. Corrales
Quick breads
• Breads that
are easy to
make. No
fermentation
needed.
• Can be baked in the
oven immediately
• Also known as
sweetened loaves,
contains more sugar,
fats and eggs than
yeast breads but less
than in cakes.
• Limited to biscuit,
muffins and sweetened
loaves.
Muffin
• A small bread or
cake.
• A quick bread,
made of batter
containing egg and
baked in a pan
having cuplike
molds
Muffin Method
 Cookies
- means “small cake”
or a small, flat baked
product.
Different kinds of cookies
1. Pressed cookies
- cookies that are
made from soft
dough. Made with the
use of cookie press.
Different kinds of cookies
2 . Dropped cookies
- made also from
soft dough that is
dropped to the
baking sheet with a
spoon or scoop.
Different kinds of cookies
3. Rolled cookies
- cookies that are
rolled and cut from
stiff dough
 Different kinds of cookies
4. Molded cookies
- the cookie dough
is first divided into
equal portions then
each piece is molded
into the desired shape.
 Different kinds of cookies
5. Icebox/refrigerator
cookies
- the rolls of dough
may be made in advance
and stored, and then it
can easily cut and baked
as needed.
Different kinds of cookies
6. Sheet cookies
- commonly
called bar cookies.
Ex. Brownies, lemon
square
Cookie Method
General procedure of
Preparation and
Baking
• (pronounced as miz-on-plas) – French
word which means “everything in
place”, you have to set everything in
place before starting the actual baking
procedures.
• Review baking principles
• Study the recipe carefully and be sure
you have the recipe during the
laboratory work
• Prepared the ingredients
• Gather all the tools and equipment you
will need. Make sure it’s on good
condition.
• Organize your workplace
 CLAYGO
• means “clean as you go”