Bread and Pastry Production

Staple food prepared from dough of flour and water, usually by baking.

• Tortilla

• Pastry

• Bread

• Rusk

Thin, flat pancakes of cornmeal or flour, eaten hot or cold, typically with a savory filling.

• Tortillas

• Pastries

• Bread

• Rusks

These are light, dry biscuits or pieces of twice-baked bread, especially one prepared for use as baby food.

• Tortillas

• Pastries

• Breads

• Rusks

These are sweet baked dishes that symbolize celebration and happiness

• Cakes

• Pastries

• Sponges

• Breads

To decorate a finished dish with extra items such as parsley, lemon wedges, etc.

• Garnish

• Egg Wash

• Glaze

• Grate

To cover with a thin film of liquid, usually a sauce.

• Coat

• Clarify

• Caramelize

• Cream

To sprinkle lightly with flour, sugar, or seasonings.

• Dust

• Drizzle

• Flambe

• Fluting

It used to make sure baked good stay in the oven and removed at the right time.

• Bakeware

• Timer

• Cake Tester

• Baking rack

It also called low fat cakes because they have no or very less amount of butter (fat) in them.

• Foam cakes

• Butter cakes

• Sponge Cakes

• Angel food cakes

A type of sponge cake that contains both egg whites and yolks, whipped separately and then folded back together to create a light, drier batter that holds its shape better after mixing.

• Genoise

• Biscuit

• Angel food cakes

• Foom Cakes