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• sifting - separates coarse particles by passing through a sieve
• creaming - rubbing of one or two ingredients against a bowl with help of a woooden spoon or electric mixer
• cutting in - mixing fat and flour with the use of pastry blender or 2 knives in a scissor like manner
• folding - is working with two indredients very gently to retain air in the mix
• cutting and folding - involve cutting vertically into mixture with a rubber scraper or spoon and turning over
• beating - incorporates air into the mixture by mechanical agitation
• kneading - is to manipulate by pressure alterning with folding and streching
• whipping - is to beat eggs nd cream to fill them air and make them thick and fluffy
• stirring - is often done by rotating a wooden spoon through a mixture as needed
• scalding - is heating below boiling point in a double boiler
• pastries - refer to a group of dough made with flour water and fat
• cream puff - this is a round shell filled with crustard or sweetened whipped cream
• short crust pastry - tis is the simplest and most common pastry
• flaky pastry - this a simple pastry that expands when cooked due to the number of layers
• puff pastry - this has many layers that cause it to expand or puff when baked
• choux pastry - this is very light pastry filled with cream
• phyllo pastries - these are usually paper thin and greatly streched
• barquette - this is a small boat shaped pastry shellwith sweet filling like a boat tart
• hopia - this is a small round or oval pastry filled with sweetened ground monggo or sweetened kundol with ground pork fat.
• pie - this is a fruit or meat baked with either one or two pastry.
• Pizza - this is an oven-baked, flat, disc-shaped bread usually topped with tomato sauce and mozzarella and then a selection of meats, salami, seafoods, cheese, vegetables, and herbs depending on taste and culture.
• Mincemeat - this is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef or venison.
• Shepherd’s pie - this consists of a layer of ground meat and a few vegetables topped with creamy layer of mashed potatoes
• Cobbler - this is an American deep-dish fruit dessert or pie with a thick crust ( usually a biscuit crust ) and a fruit filling ( such as peaches, apples, or berries ).
• . Flaky crust - this is used for top crusts and prebaked shells, or when the filling is not so moist that it will soak the dough and make it soggy.
• Mealy crust - this is used when the pie filling is very liquid and you want the bottom to resist soaking.
• Oil-based crust - this is a type of pie crust that used oil as a shortening.
• Crumb crust - this is a classic for mousse, custard, pudding, and ice cream pies
• . Puff pastry - this is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 degree Celsius
• Sweet pie crust - this pie crust dough; is sometimes called cookie crust, not because it is made from cookies, but because the dough is assembled in a mixers as you would a drop cookie.
• steam act - it is produced when the liquid in a baked product is heated above 212 F.
• fat - it helps to lubricate and tenderize the pastry
• all purpose and cake cake flour - the type of flour that used to produce tender puff pastry
• sweet pie crust - this pie crust is best for sweet filling
• liquid - this starts the development of gluten in the flour
• all purpose flour - a type of flour use for choux pastry