H.e 2nd Quarter

• Food packaging - enclosing the food in a material for physical, chemical, biological, protection and tampering resistance
• Food packaging - provides a nutrition food in the food being consumed
• Wood - shipping container have traditionally been used for a wide range of solid and liquid including fruit, beer, and tea
• Paper is an expensive packaging
• Glass has many properties which make it a popular choice as a packaging material
• Plastics - the use of various plastics for containing and wrapping food
• Home Canned Foood - one of the oldest and most common method of packaging materials
• Foil Packaging - one of the innovative methods of commercial food packaging
• Pies and Pastry - they are like cake, delightful to eat when they are baked properly
• Pastry - a delicate baked products which consists of crust and filling
• Pastry - a high percentage fat which contribute to tge flaky and crumble texture
• Creas Puff - a light pastry that is filled with whipped cream
• Puff Pastry - a light flaky, rich pastry by rolling dough with a butter and folding it to form a layer
• French Pastry - consist of custard and fruit
• Danist Pastry - made of sweetened yeast dough and with topping such as fruit, nuts, and cheese
• Croissant - flaky raised dough. It is like a sweetened crosss between a simple yeast raised dough and puff pastry
• Stirring - mixing all ingredients together usually with a spoon in a circular motion
• Beating - aur into the mixture through mechanical agitation as in beating eggs.
• Beating - An electric mixer is often used to beat ingredients together
• Whisking - also known as the whipping method
• Whisking - usually used for meringue and for chiffon products
• Rolling - to flatten dough put into a sheet in preparation to shaping to various forms
• Laminating- fat is repeatedly folded into the dough
• Creaming - fat and sugar are beaten together until light airy texture
• Kneading - working with the dough using the heel of hands
• Kneading - accompanied by pressing, stretching, and folding in order to develop its gluten
• Cutting In - cutting fat into smaller pieces using two knives or Pastry blender to distribute fat in flour until it resembles into coarse meal
• Liquid Measuring Cup - used to measure liquid ingredients like water, milk, oil etc
• Measuring Cup - indicating fractional parts, used for measuring flour and dry ingredients
• Accompaniment - refers to the side dish or sauce that is served with the pie a pastry
• Garnish - refers to the decorative elements added to the dish to enhance it's visual appeal and flavor
• Syrup - used to moisten some pastries
• Pastry cream - contain starch thicker as well as eggs
• Pastry Cream - it is used filling for cream pies and as pudding. With add liquid used as custard sauce
• Color of the Product - a color stimulates sense of sight and enhance one appetite. It essential that the presentation and plating must eye catching
• Appearance - about form and shape of Pastry products after baking it. It is important that each pie slice has the same size and form
• Consistency - uniformity in grains and texture
• Consistency - it is how it feels in the mouth eating
• Moisture content - amount of moisture present in pastry products which contribute yo the moistness and softness of pastries. Moistness also enhances flavor and platability
• Filled Pie - has a pastry lining the baging dish and filling is placed on top of the Pastry but left open