Introduction to Basic Pastry Skills Mrs. Muniz. Quick Bread Three Components: Dry, Liquid, Fat/Oil Chemically leavened Quick to prepare & bake.

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Presentation transcript:

Introduction to Basic Pastry Skills Mrs. Muniz

Quick Bread Three Components: Dry, Liquid, Fat/Oil Chemically leavened Quick to prepare & bake

Muffins/Cornbread Blending Method: A, B, C Liquids Sugars Dry ingredients Flavors – nuts, fruit, etc..

Scones/Biscuits Modified Blending: A – C –B Rub: fat & flour fat and flour crumbly other dry ingredients liquids then flavors

Muffins/Biscuits Creaming Method: Fat/sugar, eggs, Liquids, Dry ingredients

Baking of Product F range

Storage of Finished Product Consume within a few hours Completely Cool Wrap and freeze for future use

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