TLE 2ND QUARTER

• cut in - mixing fat to flour with the use of a pastry blender or dull knives in cutting motion or tossing in flour w/ finger tips. Into the shortening to form a coarse mixture.
• Filling -mixture put inside or between layers of bread products
• Meat filling -pork, beef, and chicken are used in meat pies & empanadas
• Fruit filling - Common fruits used include pineapple, apple, and mango, usually cooked to a thick consistency, which adds color & favor to the baked product.
• Nut filling -cashew, pili nuts, peanuts, almonds & walnut added to egg, milk, and butter mixture are used in producing tarts empanaditas.
• Custard filling -mixture of eggs, milk, sugar and flavoring used in producing an egg ple
• Cream filling -mixture of milk, egg, sugar, flour or cornstarch cooked until thickened for mange or banana pies..
• Pastries -made w/ high proportion of fat to flour with a minimal amount of water
• Tarts - are considered as small pies
• Factors Affecting the Quality of Pastries: Sequence of ingredients and Length of time mixing
• Primary Packaging -have direct contact with the food
• Secondary Packaging - protects the primary packaging.
• Tertiary Packaging -used for identification, transport, and storage
• Plastic Containers -Protects food products from being compressed
• whiteboard -only form of paperboard for direct food contact.
• Chipboard -the cheapest form of paper board. used to make the outer layers of cartons
• kraft paper -strongest of all paper used for bags & dried fruits.
• Parchment paper -used when packaging fat
• Grease-proof paper -wrap baked products
• waxed boxes -protects food products from temp, vibration, shock of compression
• Aluminum foil -provides chemical barrier against oxygen & light.
• Cellophane -provides protection from moisture & oxygen.