1.
Palmier
–
A palmier, pigs ear or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, jalebi or glasses. Palmiers are made from pastry, a laminated dough similar to the dough used for croissant. Puff pastry is made with alternating layers of dough and butter, rolled and folded over to create possibly hundreds of flaky layers. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is cut into about 1⁄4 in slices. Usually it is rolled in sugar before baking, in the Puerto Rican version, it is topped with honey. In Mexico they are known as orejas, an arlette is a cinnamon-flavoured palmier biscuit
Palmier
–
Palmier
2.
Flour
–
Flour is a powder made by grinding raw grains or roots and used to make many different foods. While wheat is the most common base for flour, maize flour has been important in Mesoamerican cuisine since ancient times, rye flour is a constituent of bread in central Europe. The English word flour is originally a variant of the word flower, both derive from the Old French fleur or flour, which had the literal meaning blossom, and a figurative meaning the finest. The phrase fleur de farine meant the finest part of the meal, since flour resulted from the elimination of coarse, the earliest archaeological evidence for wheat seeds crushed between simple millstones to make flour dates to 6000 BC. The Romans were the first to grind seeds on cone mills, in 1879, at the beginning of the Industrial Era, the first steam mill was erected in London. In the 1930s, some began to be enriched with iron, niacin, thiamine. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s, an important problem of the industrial revolution was the preservation of flour. Transportation distances and a relatively slow distribution system collided with natural shelf life, the reason for the limited shelf life is the fatty acids of the germ, which react from the moment they are exposed to oxygen. This occurs when grain is milled, the fatty acids oxidize, depending on climate and grain quality, this process takes six to nine months. In the late 19th century, this process was too short for a production and distribution cycle. As vitamins, micronutrients and amino acids were completely or relatively unknown in the late 19th century, without the germ, flour cannot become rancid. Degermation started in densely populated areas and took approximately one generation to reach the countryside, heat-processed flour is flour where the germ is first separated from the endosperm and bran, then processed with steam, dry heat or microwave and blended into flour again. Milling of flour is accomplished by grinding grain between stones or steel wheels, today, stone-ground usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. These terms are now applied broadly to uses of water. More recently, the Unifine mill, a mill, was developed in the mid-20th century. Home users have begun grinding their own flour from organic wheat berries on a variety of electric flour mills, the grinding process is not much different from grinding coffee but the mills are larger. This provides fresh flour with the benefits of wheat germ and fiber without spoilage, Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. The kinds of used in cooking include all-purpose flour, self-rising flour
Flour
–
Three different kinds of wheat and rye flour. From left to right: wheat flour Type 550, wheat flour Type 1050, rye flour Type 1150
Flour
–
A field of wheat prior to harvesting
Flour
–
Flour being stored in large cloth sacks
Flour
–
A variety of types of flour and cereals sold at a bazaar in
Bishkek,
Kyrgyzstan
3.
Sugar
–
Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, the table sugar or granulated sugar most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods and it is added to some foods, in the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk, longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane, the world production of sugar in 2011 was about 168 million tonnes. The average person consumes about 24 kilograms of sugar each year, equivalent to over 260 food calories per person, since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, the etymology reflects the spread of the commodity. The English word sugar ultimately originates from the Sanskrit शर्करा, via Arabic سكر as granular or candied sugar, the contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, azúcar and açúcar, respectively, have kept a trace of the Arabic definite article. The Old French word is zuchre and the contemporary French, sucre, the earliest Greek word attested is σάκχαρις. The English word jaggery, a brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin – Portuguese jagara from the Sanskrit शर्करा. Sugar has been produced in the Indian subcontinent since ancient times and it was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness, sugarcane was a native of tropical South Asia and Southeast Asia. Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule, one of the earliest historical references to sugarcane is in Chinese manuscripts dating back to 8th century BC that state that the use of sugarcane originated in India. Sugar was found in Europe by the 1st century AD, but only as an imported medicine and it is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut, sugar is used only for medical purposes. Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store, crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century AD
Sugar
–
Closeup of raw (unrefined, unbleached) sugar
Sugar
–
Ant feeding on sugar crystals.
Sugar
–
Sugar cane plantation
Sugar
–
Still-Life with Bread and Confectionary, by
George Flegel, first half of 17th century
4.
Milk
–
Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, there are more than six billion consumers of milk and milk products, over 750 million people live in dairy farming households. The term milk comes from Old English meoluc, milc, from Proto-Germanic *meluks milk, there are two distinct types of milk consumption, a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. In almost all mammals, milk is fed to infants through breastfeeding, the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the baby as well as nutrients. The makeup of the colostrum and the period of secretion varies from species to species, for humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for at least two years. In some cultures it is common to breastfeed children for three to five years, and the period may be longer, fresh goats milk is sometimes substituted for breast milk. This introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, in many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood and this allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, the enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly
Milk
–
A glass of
pasteurized cow's milk
Milk
–
A human baby feeding on its mother's milk
Milk
–
A
goat kid feeding on its mother's milk
Milk
–
Holstein cattle, the dominant breed in industrialized dairying today
5.
Butter
–
Butter is a dairy product containing up to 80% butterfat which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter, most frequently made from cows milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat, Butter is a water-in-oil emulsion resulting from an inversion of the cream, in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, the density of butter is 911 g/L. It generally has a yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process. The word butter derives from the Latin butyrum, which is the latinisation of the Greek βούτυρον and this may have been a construction meaning cow-cheese, from βοῦς, ox, cow + τυρός, cheese. Nevertheless, the earliest attested form of the stem, turos, is the Mycenaean Greek tu-ro. The root word persists in the name butyric acid, a found in rancid butter. In general use, the term refers to the spread dairy product when unqualified by other descriptors. The word commonly is used to describe puréed vegetable or seed and nut products such as peanut butter and it is often applied to spread fruit products such as apple butter. Fats such as butter and shea butter that remain solid at room temperature are also known as butters. Unhomogenized milk and cream contain butterfat in microscopic globules and these globules are surrounded by membranes made of phospholipids and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three forms, free butterfat, butterfat crystals, and undamaged fat globules
Butter
–
Butter at the Borough Market,
London
Butter
–
Butter is often served for spreading on bread with a
butter knife.
Butter
–
Churning cream into butter using a hand-held mixer.
Butter
–
Liquid
clarified butter
6.
Shortening
–
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Shortening is used in pastries that should not be elastic, such as cake, although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine. Originally shortening was synonymous with lard, but with the invention of margarine by French chemist Hippolyte Mège-Mouriès in 1869, since the invention of hydrogenated vegetable oil in the early 20th century, shortening has come almost exclusively to mean hydrogenated vegetable oil. Vegetable shortening shares many properties with lard, Both are semi-solid fats with a higher point than butter. They contain less water and are less prone to splattering, making them safer for frying. Lard and shortening have a fat content compared to about 80% for butter. Cake margarines and shortenings tend to contain a few percent of monoglycerides whereas other margarines typically have less, such high ratio shortenings blend better with hydrophilic ingredients such as starches and sugar. In 1907, a German chemist, Edwin Cuno Kayser, moved to Cincinnati, Ohio and he had worked for British soap manufacturer Joseph Crosfield and Sons and was well acquainted with Normanns process, as Crosfield and Sons owned the British rights to Normanns patent. While similar to lard, vegetable shortening was much cheaper to produce, shortening also required no refrigeration, which further lowered its costs and increased its appeal in a time when refrigerators were rare. With these advantages, plus an intensive advertisement campaign by Procter & Gamble, as food production became increasingly industrialized and manufacturers sought low-cost raw materials, the use of vegetable shortening also became common in the food industry. In addition, vast US government-financed surpluses of cottonseed oil, corn oil, and soy beans also helped create a market in low-cost vegetable shortening. Crisco, owned by The J. M. Smucker Company since 2002, remains the brand of shortening in the US, nowadays consisting of a blend of partially and fully hydrogenated soybean. In Ireland and the UK, Cookeen is a brand, while in Australia, Copha is popular. A short dough is one that is crumbly or mealy, the opposite of a short dough is a long dough or dough that stretches. Vegetable shortening can produce both types of dough, the difference is in technique, for a long dough, the shortening is cut in only until the pea-sized crumbs are formed, or even larger lumps may be included. After cutting in the fat, the liquid is added and the dough is shaped for baking, neither short dough nor long flake dough is considered to be creamed or stirred batters. Consequently, a low trans fat variant of Crisco was introduced in 2004, in 2006, Cookeen was also reformulated to remove trans fats. William Shurtleff and Akiko Aoyagi,2007
Shortening
–
Strutto, or clarified pork fat, a type of shortening common in
Italy and
Corsica (where it is named sdruttu)
Shortening
–
A 1918 advertisement for shortening
7.
Baking powder
–
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through a reaction, causing bubbles in the wet mixture to expand. Because carbon dioxide is released at a faster rate through the reaction than through fermentation. Most commercially available baking powders are made up of sodium bicarbonate, typical formulations call for 30% sodium bicarbonate, 5-12% monocalcium phosphate, and 21-26% sodium aluminum sulfate. The last two ingredients are acidic, they combine with the bicarbonate and water to produce the gaseous carbon dioxide. The use of two components is the basis of the term double acting. Another typical acid in such formulations is cream of tartar, a derivative of tartaric acid, Baking powders also include components to help with the consistency and stability of the mixture. Commercial baking powder formulations are different from domestic ones, although the principles remain the same, instead of sodium aluminum sulfate, commercial baking powders use sodium acid pyrophosphate as one of the two acidic components. The most important additive is cornstarch, although potato starch may also be used, the inert starch serves several functions in baking powder. Primarily it is used to absorb moisture, and thus prolong shelf life by keeping the powders additional alkaline, a dry powder also flows and mixes more easily. Finally, the added bulk allows for accurate measurements. The acid in a powder can be either fast-acting or slow-acting. A fast-acting acid reacts in a wet mixture with baking soda at room temperature, Baking powders that contain both fast- and slow-acting acids are double acting, those that contain only one acid are single acting. Double-acting baking powders work in two phases, once when cold, and once when hot, common low-temperature acid salts include cream of tartar and monocalcium phosphate. High-temperature acid salts include sodium sulfate, sodium aluminum phosphate. Despite very low toxicity, exposure to aluminum salts has raised concerns regarding potential neurotoxicity. For example, Rumford Baking Powder is a double acting consumer product that contains only monocalcium phosphate as a leavening acid, with this acid, about two-thirds of the available gas is released within about two minutes of mixing at room temperature. It then becomes dormant because a form of dicalcium phosphate is generated during the initial mixing
Baking powder
–
U.S. consumer-packaged baking powder. Ingredients: monocalcium phosphate, sodium bicarbonate, cornstarch.
Baking powder
–
German advertisement for Dr. Oetker's baking powder in 1903.
Baking powder
–
Advertisement for DeLand & Co's Chemical Baking Powder (Established 1852, Fairport, New York.) Earliest possible date: 1877; latest possible date: 1893
Baking powder
–
Effective baking powder foams when placed in hot water.
8.
Egg (food)
–
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of an eggshell, albumen. The most popular choice for egg consumption are chicken eggs, other popular choices for egg consumption are duck, quail, roe, and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are potential health issues arising from egg quality, storage. Chickens and other egg-laying creatures are widely kept throughout the world, in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens, bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs before 7500 BCE, chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs. In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods, the Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the Middle Ages, eggs were forbidden during Lent because of their richness, the word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub. Egg scrambled with acidic fruit juices were popular in France in the 17th century, the dried egg industry developed in the 19th century, before the rise of the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, the production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies. In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, early egg cartons were made of paper. Bird eggs are a food and one of the most versatile ingredients used in cooking. They are important in many branches of the food industry. The most commonly used bird eggs are those from the chicken, duck and goose eggs, and smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient in western countries
Egg (food)
–
A brown and white
chicken egg
Egg (food)
–
A cracked raw chicken egg
Egg (food)
–
Quail eggs (upper left), chicken egg (lower left) and
ostrich egg (right)
Egg (food)
–
A raw chicken egg within its membrane, the shell removed by soaking in vinegar
9.
Flour confections
–
Confectionery, also called sweets or candy, is sweet food. The term varies among English-speaking countries, in general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers confections and sugar confections. Bakers confectionery, also called flour confections, includes principally sweet pastries, cakes, in the Middle East and Asia, flour-based confections are more dominant. Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum and bubblegum, sweetmeats, pastillage, in some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. The words candy, sweets, and lollies are common words for the most common varieties of sugar confectionery, the confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era, generally, confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs, are high-fat foods, many confections are considered empty calories. Specially formulated chocolate has been manufactured in the past for use as a high-density food energy source. Confections are defined by the presence of sweeteners and these are usually sugars, but it is possible to buy sugar-free sweets, such as sugar-free peppermints. The most common sweetener for cooking is table sugar, which is chemically a disaccharide containing both glucose and fructose. Hydrolysis of sucrose gives a mixture called invert sugar, which is sweeter and is also a commercial ingredient. Finally confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch and these sweeteners include all types of corn syrup. Bakers confectionery includes sweet baked goods, especially those that are served for the dessert course, bakers confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food. This includes sugar candies, chocolates, candied fruits and nuts, chewing gum, in the European Union, the Statistical Classification of Economic Activities in the European Community scheme matches the UN classification, under code number 10.82. Ice cream and sorbet are classified with dairy products under ISIC1050, NACE10.52, different dialects of English use regional terms for sugar confections, In Britain, Ireland, and some Commonwealth countries, sweets or, more colloquially, sweeties. In Australia and New Zealand, lollies, chewy and Chuddy are Australian slang for chewing gum. In North America, candy, although this generally refers to a specific range of confectionery
Flour confections
–
This
Kransekake is a traditional Scandinavian baker's confection.
Flour confections
–
Petits fours are baker's confections.
Flour confections
–
Rock candy is simply sugar with coloring or flavor added.
Flour confections
–
Peeps are one of many types of
marshmallow -type candies.
10.
Baking
–
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies, as heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other, Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Because of historical social and familial roles, baking has traditionally performed at home by women for domestic consumption and by men in bakeries. When production was industrialized, baking was automated by machines in large factories, the art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common but important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker, all types of food can be baked, but some require special care and protection from direct heat. Various techniques have developed to provide this protection. In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. Larger cuts prepared without stuffing or coating are often roasted. Roasting, however, is suitable for finer cuts of meat. One of these is the known as en croûte, which protects the food from direct heat. Meat, poultry, game, fish or vegetables can be prepared by baking en croûte, the en croûte method also allows meat to be baked by burying it in the embers of a fire – a favourite method of cooking venison. In this case, the casing is made from a paste of flour. Salt can also be used to make a protective crust that is not eaten, another method of protecting food from the heat while it is baking, is to cook it en papillote. In this method, the food is covered by baking paper to protect it while it is being baked, the cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. Eggs can also be used in baking to produce savoury or sweet dishes, in combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch, baked custards, such as crème caramel, are among the items that need protection from an ovens direct heat, and the bain-marie method serves this purpose
Baking
–
Bedouins making and baking bread
Baking
–
Anders Zorn - Bread baking (1889)
Baking
–
A
Palestinian woman baking
markook bread on
tava or Saj oven in
Artas,
Bethlehem
Baking
–
A
terracotta baking mould for
pastry or
bread, representing goats and a lion attacking a cow. Early 2nd millennium BC, Royal palace at
Mari, Syria
11.
Tarts
–
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry, the filling may be sweet or savoury, though modern tarts are usually fruit-based, tartlet refers to a miniature tart, an example would be egg tarts. The categories of tart, flan, quiche, and pie overlap, Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough is thought to have been first commonly used in 1550, in this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. An early tart was the Italian crostata, dating to at least the mid-15th century and it has been described as a rustic free-form version of an open fruit tart. There are many types of tarts, with varieties including Treacle tart, meringue tart, tarte tatin. Another popular tart flavour is jam tarts, which may be different colours depending on the flavour of the jam used to fill them, tarte Tatin is an upside-down tart, of apples, other fruit, or onions. Savoury tarts include quiche, a family of savoury tarts with a custard filling, German Zwiebelkuchen onion tart. Gourmet Gifts,100 Delicious Recipes for Every Occasion to Make Yourself & Wrap with Style, media related to Tarts at Wikimedia Commons
Tarts
–
Blueberry tart
Tarts
–
Meringue tart
Tarts
–
Strawberry tart
Tarts
–
Strawberry,
kiwi and
blueberry tart
12.
Pie
–
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts, a filled pie, has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking, a two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings. The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, however, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging, the introduction of the baking of processed cereals including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle loaf of millet bread called dhourra cake. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, sometime before 2000 BC, a recipe for chicken pie was written on a tablet in Sumer. Ancient Greeks are believed to have originated pie pastry, in the plays of Aristophanes, there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. The Romans made a plain pastry of flour, oil, and water to meats and fowls which were baked. A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the items served at banquets. The 1st-century Roman cookbook Apicius makes various mentions of recipes which involve a pie case, by 160 BC, Roman statesman Marcus Porcius Cato, who wrote De Agri Cultura, notes the recipe for the most popular pie/cake called placenta. Also called libum by the Romans, it was more like a modern-day cheesecake on a pastry base, with the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe. The Cornish pasty is an excellent adaptation of the pie to a working mans daily food needs, medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Pies could be cooked over an open fire, while partnering with a baker allowed them to cook the filling inside their own locally defined casing. The earliest pie-like recipes refer to coffyns, with straight sealed sides, song birds at the time were a fine delicacy and protected by Royal Law
Pie
–
A slice of an
apple pie
Pie
–
A 19th-century pie crimper made of
ivory, in the collection of
The Children's Museum of Indianapolis
Pie
–
A slice of
pecan pie
Pie
–
Jeûne Genevois
plum pie
13.
Quiche
–
Quiche is a savoury, open-faced pastry crust with a filling of savory custard with one or more of cheese, meat, seafood or vegetables. Quiche can be served hot or cold and it is part of French cuisine but is also popular in other countries, particularly as party food. Quiche is considered a French dish, however using custard in pastry was practiced in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century The Forme of Cury, Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, becomes a custard. It can be made with vegetables, meat and seafood, Quiche lorraine is a popular variant that was originally an open pie with a filling of custard with lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese, there are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e. g. quiche au fromage and quiche aux champignons or conventionally, e. g. florentine, list of pies, tarts and flans Ange, E. & Aratow, P. La bonne cuisine de Madame E. Saint-Ange, the companion for French home cooking. Nathan, J. Quiches, Kugels, and Couscous, my search for Jewish cooking in France, new York, Alfred A. Knopf Quiche Origins, History & Recipes
Quiche
–
Quiche
Quiche
–
A variety of tarts, with a quiche in the bottom left
Quiche
–
Quiche with spinach
Quiche
–
Quiche with mushroom and leek
14.
Pasty
–
A pasty is a baked pastry, a traditional variety of which is particularly associated with Cornwall, England, United Kingdom. Today, the pasty is the food most associated with Cornwall and it is regarded as the national dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made and some specialise in selling all sorts of pasties. The origins of the pasty are unclear, though there are references to them throughout historical documents. The pasty is now popular worldwide due to the spread of Cornish miners, and variations can be found in Australia, despite the modern pastys strong association with Cornwall, its exact origins are unclear. The English word pasty derives from Medieval French for a pie, filled with venison, salmon or other meat, vegetables or cheese, Pasties have been mentioned in cookbooks throughout the ages. For example, the earliest version of Le Viandier has been dated to around 1300, in 1393, Le Menagier de Paris contains recipes for pasté with venison, veal, beef, or mutton. Other early references to include a 13th-century charter that was granted by Henry III to the town of Great Yarmouth. Around the same time, 13th-century chronicler Matthew Paris wrote of the monks of St Albans Abbey according to their custom, a total of 5,500 venison pasties were served at the installation feast of George Neville, archbishop of York and chancellor of England in 1465. They were even eaten by royalty, as a letter from a baker to Henry VIIIs third wife, but after this period the use of the word outside Cornwall declined. In a mine, the dense, folded pastry could stay warm for several hours. Another theory suggests that pasties were marked at one end with an initial and then eaten from the end so that if not finished in one go. In 2006, a researcher in Devon discovered a list of ingredients for a pasty tucked inside a book and dated 1510. This replaced the previous oldest recipe, dated 1746, held by the Cornwall Records Office in Truro, the dish at the time was cooked with venison, in this case from the Mount Edgcumbe estate, as the pasty was then considered a luxury meal. However, the term pasty appears in much earlier written records from parts of the country. Cornish pasties are very popular with the workingclasses in this neighbourhood and they are made of small pieces of beef, and thin slices of potatoe, highly peppered, and enclosed in wrappers of paste. According to the PGI status, a Cornish pasty should be shaped like a ‘D’ and crimped on one side and its ingredients should include beef, swede, potato and onion, with a light seasoning of salt and pepper, keeping a chunky texture. The pastry should be golden and retain its shape when cooked and cooled, the PGI status also means that Cornish pasties must be prepared in Cornwall
Pasty
–
A Cornish pasty
Pasty
–
An old postcard from Cornwall showing a partly eaten pasty
Pasty
–
Cornish pasties at Cornish bakehouse in Bath
Pasty
–
A traditional Cornish pasty filled with steak and vegetables
15.
Dough
–
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Doughs are made from a variety of flours, commonly wheat but also flours made from maize, rice, rye, legumes, almonds. Doughs vary widely depending on ingredients, the kind of product being produced, the type of leavening agent, how the dough is mixed, there is no formal definition of what makes dough, though most doughs have viscoelastic properties. Leavened or fermented doughs are used all over the world to various breads. Salt, oils or fats, sugars or honey and sometimes milk or eggs are common ingredients in bread dough. Commercial bread doughs may also include dough conditioners, a class of ingredients that aid in dough consistency and final product. Flatbreads such as pita, lafa, lavash, matzah or matzo, naan, roti, sangak, tortilla, some flatbreads, such as naan, use leavening agents, others, such as matzo, do not. Crackers are also made from dough, and some are leavened, pasta and noodles are generally based on unleavened doughs that are worked until they are dry and smooth, and then shaped into their final form. The finished pasta may be cooked immediately or dried before cooking, doughs with higher fat content have a lesser water content, develop less gluten and are therefore generally less elastic than bread doughs, these doughs are often called short by bakers. This category includes many cookie and pie crust doughs, such as shortcrust pastry, in many parts of central India, people use the quick method of making an instant roasted dough ball or baati. In countries in the Sahel region of Africa, dough balls called aiysh or biya are made from sorghum or millet, and are ground and boiled. Quick breads use leavening agents other than yeast, and include most cookies, cakes, biscuits, and more, Techniques used in dough production depend on the type of dough and final product. For yeast-based and sponge breads, a production technique is the dough is mixed, kneaded. Many bread doughs call for a stage, where the dough is kneaded again, shaped into the final form. Kneading is the process of working a dough to produce a smooth, pasta is typically made from a dry dough that is kneaded and shaped, either through extrusion, rolling out in a pasta machine, or stretched or shaped by hand. Pasta may be cooked directly after production or dried, which renders it shelf-stable, doughs for biscuits and many flatbreads which are not leavened with yeast are typically mixed but not kneaded or left to rise, these doughs are shaped and cooked directly after mixing. While breads and other products made from doughs are often baked, some types of dough-based foods are cooked over direct heat, such as tortillas, fried dough foods are also common in many cultures. Unlike bread dough, these batters are not stabilized by the formation of a gluten network, the word dough is a common slang term for money in English-speaking countries, this usage is originally American, and dates to the mid-19th century
Dough
–
Freshly mixed dough in the bowl of a
stand mixer
Dough
–
Atta dough being rolled with a
rolling pin during the preparation of
chapati
Dough
–
A statue of a servant
kneading dough, from Egypt, Old Kingdom, 5th Dynasty, c. 2494–2345 BCE
Dough
–
Acarajé is a
fried dough food
16.
Bread
–
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world, Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons, non-cereal ingredients such as fruits, nuts and fats may be included. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other preparations, such as sandwiches. It forms the main component of bread pudding, as well as of stuffings designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment and it plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions, in prayer and in the etymology of words, the Old English word for bread was hlaf, which appears to be the oldest Teutonic name. Old High German hleib and modern German Laib derive from this Proto-Germanic word, Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a rock, placed over a fire. Around 10,000 BC, with the dawn of the Neolithic age, yeast spores are ubiquitous, including on the surface of cereal grains, so any dough left to rest leavens naturally. There were multiple sources of leavening available for early bread, airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce a kind of bread than other peoples. Parts of the ancient world that drank wine instead of used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine. The most common source of leavening was to retain a piece of dough from the day to use as a form of sourdough starter. In 1961 the Chorleywood bread process was developed, which used the intense mechanical working of dough to dramatically reduce the fermentation period, the process, whose high-energy mixing allows for the use of lower protein grain, is now widely used around the world in large factories
Bread
–
Various leavened breads
Bread
–
Bread shop,
Tacuinum Sanitatis from Northern Italy, beginning of the 15th century
Bread
–
White bread (left) and brown bread.
Bread
–
Classic French bread, boule.
17.
Shortcrust pastry
–
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however, shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. It is based on a half-fat-to-flour ratio, fat is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a flan or pie. Ideally, equal amounts of butter and lard are used to make the pastry, the butter is employed to give the pastry a rich flavor, whilst the lard ensures optimum texture. Pâte à foncer is French shortcrust pastry that includes egg, egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn into the mixture and cold water added to bind it. Pâte brisée is similar to pâte à foncer, but is lighter, pâte sucrée is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth. In both sweetcrust and shortcrust pastry, care must be taken to ensure that fat and flour are blended thoroughly before liquid is added, overworking the dough is also a hazard. Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky
Shortcrust pastry
–
A shortcrust pastry pie crust
Shortcrust pastry
–
A shortcrust pastry cookie
18.
Gluten
–
Gluten is a composite of storage proteins termed prolamins and glutelins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids. Gluten is appreciated for its viscoelastic properties and it gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is conjoined with starch in the endosperm of various grassrelated grains, Wheat prolamins are called gliadins, barley prolamins are hordeins, rye prolamins are secalins and oats prolamins are avenins, which are collectively named gluten. Oat avenin toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties, also, many oat products are cross-contaminated with other gluten-containing cereals. The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, true gluten is limited to the grains listed above. The stored proteins of maize and rice are sometimes called glutens, gluten is a protein complex that accounts for 75 to 85% of the total protein in bread wheat. Gluten is prepared from flour by kneading the flour under water, agglomerating the gluten into a network, a dough. Starch granules disperse in water, and the dispersed starch is sedimented and dried. If a saline solution is used instead of water, a protein is obtained. Where starch is the product, cold water is the favored solvent because the impurities depart from the gluten. In home or restaurant cooking, a ball of flour dough is kneaded under water until the starch disperses out. In industrial production, a slurry of wheat flour is kneaded vigorously by machinery until the gluten agglomerates into a mass and this mass is collected by centrifugation, then transported through several stages integrated in a continuous process. The process yields a powder with a 7% moisture content. In the final step, the gluten is sifted and milled to produce a uniform product. Gluten forms when glutenin molecules cross-link to form a network attached to gliadin. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated as a factor in the staling of bread, the development of gluten affects the texture of the baked goods. More refining leads to products such as pizza and bagels
Gluten
–
Wheat, a prime source of gluten
Gluten
–
Sources of gluten: Clockwise from top: high-gluten
wheat flour, European
spelt,
barley, rolled
rye flakes
Gluten
–
Gluten is often used in imitation meats (such as this mock "duck") to provide supplemental protein and variety in vegetarian diets.
Gluten
–
History
19.
Danish pastry
–
A Danish pastry or just Danish is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers and has developed into a Danish specialty. Like other viennoiserie pastries, such as croissants, they are a variant of puff pastry made of laminated yeast-leavened doughs, Danish pastries were exported by immigrants to the United States, and are today popular around the world. Danish pastry is made of yeast-leavened dough of flour, milk, eggs, sugar. A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, if necessary, the dough is chilled between foldings to ease handling. The process of rolling, buttering, folding and chilling is repeated multiple times to create a dough that becomes airy and crispy on the outside. Butter is the traditional fat used in Danish pastry, but in production, less expensive fats are often used. In Danish, Norwegian and Swedish, the term for Danish pastry is wienerbrød/wienerbröd, the same etymology is also the origin of the Finnish viineri. Danish pastry is referred to as facturas in some Spanish speaking countries, in Vienna, the Danish pastry, referring to Copenhagen, is called Kopenhagener Plunder or Dänischer Plunder. The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850, the strike forced bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. This development resulted in what is now known as the Danish pastry, one of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry technique wienerbrød and, as mentioned above, at that time, almost all baked goods in Denmark were given exotic names. Danish pastries as consumed in Denmark have different shapes and names, some are topped with chocolate, pearl sugar, glacé icing and/or slivered nuts and they may be stuffed with a variety of ingredients such as jam or preserves, remonce, marzipan and/or custard. Shapes are numerous, including circles with filling in the middle, figure-eights, spirals, in Sweden, Danish pastry is typically made in the Spandauer-style, often with vanilla custard. In the UK, various such as jam, custard, apricots, cherries, raisins, flaked almonds, pecans or caramelized toffee are placed on or within sections of divided dough. Cardamom is often added to increase the sense of sweetness. In the US, Danishes are typically given a topping of fruit or sweet bakers cheese prior to baking, Danishes with nuts on them are also popular there and in Sweden, where chocolate spritzing and powdered sugar are also often added. In Argentina, they are filled with dulce de leche or dulce de membrillo
Danish pastry
–
A typical Spandauer-type Danish with apple filling and glazing
Danish pastry
–
A common version of the pastry in Norway, Finland and Sweden.
Danish pastry
–
A cinnamon Danish with chocolate from a bakery in Denmark
Danish pastry
–
Several types of Danish pastry along with other baked goods in a bakery in
Århus in Denmark
20.
Croissant
–
A croissant is a buttery, flaky, viennoiserie-pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough, the dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry, crescent-shaped food breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries, in the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, croissants are a common part of continental breakfast. The Kipferl, ancestor of the croissant, has documented in Austria going back at least as far as the 13th century. The Kipferl can be plain or with nuts or other fillings. This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular, the French version of the Kipferl was named for its crescent shape and has become an identifiable shape across the world. However, early recipes for non-laminated croissants can be found in the 19th century and it was typically used not on its own but for shells holding other ingredients. It does not appear to be mentioned in relation to the croissant until the 20th century, stories of how the Kipferl — and so, ultimately, the croissant — was created are widespread and persistent culinary legends, going back to the 19th century. However, there are no sources for any of these stories. The baker asked no reward other than the right to bake crescent-shaped pastries commemorating the incident. He was duly rewarded in this way, and the croissant was born and this has led to croissants being banned by some Islamic fundamentalists. Uncooked croissant dough can also be wrapped around any praline, almond paste, or chocolate before it is baked and it may be flavoured with dried fruit such as sultanas or raisins, or other fruits such as apples. In France and Spain, croissants are sold without filling and eaten without added butter. In the United States, sweet fillings or toppings are sometimes used, in the Levant, croissants are sold plain or filled with chocolate, cheese, almonds, or zaatar. In Germany, croissants are sometimes filled with Nutella or persipan, in southern Germany, in the German-speaking part of Switzerland, the croissant is typically called a Gipfeli, this usually has a crisper crust and is less buttery than the French-style croissant. Croissants are commonly served alongside coffee as a breakfast or merienda and these are referred to as medialunas because of their famous shape and are typically coated with a sweet glaze
Croissant
–
Croissant
Croissant
–
The original Boulangerie Viennoise in 1909 (when it was owned by Philibert Jacquet). The bakery proper is at left and its tea salon at right.
Croissant
–
La Parisienne unbaked croissant.
Croissant
–
Cross-section, showing texture.
21.
Yeast
–
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The yeast lineage originated hundreds of millions of years ago, and 1,500 species are currently identified and they are estimated to constitute 1% of all described fungal species. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. Yeasts, with their growth habit, can be contrasted with molds. Fungal species that can take both forms are called dimorphic fungi and it is also a centrally important model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to information about the biology of the eukaryotic cell. Other species of yeasts, such as Candida albicans, are opportunistic pathogens, yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry. Yeasts do not form a taxonomic or phylogenetic grouping. The budding yeasts are classified in the order Saccharomycetales, within the phylum Ascomycota, the word yeast comes from Old English gist, gyst, and from the Indo-European root yes-, meaning boil, foam, or bubble. Yeast microbes are probably one of the earliest domesticated organisms, archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeast-raised bread, as well as drawings of 4, 000-year-old bakeries and breweries. In 1680, Dutch naturalist Anton van Leeuwenhoek first microscopically observed yeast, but at the time did not consider them to be living organisms, researchers were doubtful whether yeasts were algae or fungi, but in 1837 Theodor Schwann recognized them as fungi. In 1857, French microbiologist Louis Pasteur proved in the paper Mémoire sur la fermentation alcoolique that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst. Pasteur showed that by bubbling oxygen into the yeast broth, cell growth could be increased, by the late 18th century, two yeast strains used in brewing had been identified, Saccharomyces cerevisiae and S. carlsbergensis. S. cerevisiae has been sold commercially by the Dutch for bread-making since 1780, while, around 1800, in 1825, a method was developed to remove the liquid so the yeast could be prepared as solid blocks. The industrial production of yeast blocks was enhanced by the introduction of the press in 1867. In 1872, Baron Max de Springer developed a process to create granulated yeast. Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy, carbon is obtained mostly from hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose. Some species can metabolize pentose sugars such as ribose, alcohols, Yeast species either require oxygen for aerobic cellular respiration or are anaerobic, but also have aerobic methods of energy production
Yeast
–
Yeast
Yeast
–
Bubbles forming during beer-brewing
Yeast
–
A block of compressed fresh yeast
Yeast
–
Active dried yeast, a granulated form in which yeast is commercially sold
22.
Profiterole
–
A profiterole, cream puff, or choux à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups, the various names may be associated with particular variants of filling or sauce in different places. It contains only butter, water, flour and eggs, instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines, the choux pastry paste is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a bag and narrow piping tip, or by slicing off the top, filling them. For sweet profiteroles, additional glazes or decorations may then be added, the most common presentations are pastry cream, whipped cream, or ice cream filling, topped with powdered sugar or chocolate ganache and possibly more whipped cream. They are also served plain, with a caramel glaze, iced. Profiteroles are also used as the wall of St. Honoré Cake. The word profiterole has existed in English since 1604, borrowed from French, the original meaning in both English and French is unclear, but later it came to mean a kind of roll baked under the ashes. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads simmered in broth and garnished with coxscombs, truffles. The current meaning is clearly attested in the 19th century. Although both the pastry and the name initially came from France, profiteroles are one of the main national dishes in Gibraltar. The cream puff has appeared on US restaurant menus since at least 1851, in a figurative sense, the term cream puff is used to refer to a used car which the salesperson argues is in mint condition and which has been lovingly maintained over the years. It is a synonym with the colloquial term cherry, and an antonym of the term lemon, a slang term for a used car that has hard-to-detect and expensive mechanical problems
Profiterole
–
A single cream puff
Profiterole
–
Choux with chocolate
ganache
Profiterole
–
Profiterole
Profiterole
–
Cream puffs from the
Wisconsin State Fair
23.
Choux pastry
–
It contains only butter, water, flour and eggs. Instead of an agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines, according to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de Medici and her court. He used the dough to make a gâteau and named it pâte à Pantanelli, over time, the recipe of the dough evolved, and the name changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of a womans breasts. Then, Avice, a pâtissier in the century, created what were then called choux buns. The name of the changed to pâte à choux, as Avices buns resembled cabbages—choux in French. From there, Antoine Carême made modifications to the recipe, resulting in the recipe most commonly used now for profiteroles, the ingredients for choux pastry are butter, water, flour and eggs. Like Yorkshire Pudding or David Eyres pancake, instead of a raising agent, the high moisture content is achieved by boiling the water and butter, then adding the flour. The mixture is cooked a few minutes longer, then cooled before adding enough eggs to achieve the desired consistency, the boiling step causes the starch in the flour to gel, allowing the incorporation of more water. This pastry is used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, in Austrian cuisine, one variation of Marillenknödel, a sweet apricot dumpling cooked in simmering water, uses choux pastry, in that case it does not puff, but remains relatively dense. Choux pastries are filled with cream after baking to make cream puffs or éclairs. Chouquettes, named for the diminutive of choux, are small, round, craquelins are covered in a crackly sugar topping - and often filled with pastry cream, much like eclairs. List of choux pastry dishes List of pastries food portal
Choux pastry
–
Choux pastry swans
Choux pastry
–
Mixing choux pastry dough for
beignets
24.
Strudel
–
A strudel is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire, the oldest strudel recipes are from 1696, in a handwritten cookbook at the Vienna City Library. The pastry descends from similar Near Eastern pastries, Strudel is an English loanword from German. The word derives from the German word Strudel, which in Middle High German literally means whirlpool or eddy, the best-known strudels are Apfelstrudel and Topfenstrudel, followed by the Millirahmstrudel. Other strudel types include sour cherry, sweet cherry, nut filled, Apricot Strudel, Plum Strudel, poppy seed strudel, there are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the Lungenstrudel or Fleischstrudel. Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, the traditional strudel pastry dough is very elastic. It is made from flour with a high content, water, oil and salt. The dough is worked vigorously, rested, and then rolled out, purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperors perfectionist cook decreed that it should be possible to read a letter through it. The thin dough is laid out on a tea towel, the dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven. Regional apple varieties prevail with choice based on firm to semi-firm texture once baked and tasting notes certainly acidic and also carrying the apple flavor
Strudel
–
An apple strudel
Strudel
–
Strudel festival in Hungary
25.
Phyllo
–
Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern, Greek, and Balkan cuisines. Filo-based pastries are made by layering sheets of filo brushed with olive oil. Baklava is probably the earliest dish using filo, and is documented as early as the 13th century, filo dough is made with flour, water, and a small amount of oil or white vinegar, though some dessert recipes also call for egg yolks. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin, a very big table and a long roller are used, with continual flouring between layers to prevent tearing. Machines for producing filo pastry were perfected in the 1970s, and have come to dominate the market, filo for domestic use is widely available from supermarkets, fresh or frozen. Filo can be used in ways, layered, folded, rolled, or ruffled. Notable pastries made with filo include, Baklava - An Ottoman dessert with layers of filo with chopped nuts, sweetened, banitsa - A Bulgarian dish consisting of eggs, cheese and filo baked in the oven. Börek - A savory filo pie originally from the Ottoman Empire, bougatsa - A type of Greek breakfast pastry. Bülbül yuvası - A Turkish dessert with pistachios and syrup, bundevara - A Serbian sweet pie filled with pumpkin. Galaktoboureko - A Greek dessert consisting of filo and semolina custard, gibanica - A Serbian dish made from filo, white cheese, and eggs. Kasseropita - A Greek pie made from filo and kasseri cheese, pastizz - A savory pastry from Malta filled with ricotta or mushy peas. Spanakopita - A Greek spinach pie, tiropita - A Greek dish similar to Börek, filled with a cheese-egg mixture. Zelnik - A savory pie from the Balkans, very thin pastry sheets can also be made by touching lumps of dough to a hot surface, as in the North African malsouka or by cooking very thin batters, as in the South Indian pootharekulu. Though filos roots are in Ottoman cuisine, the English term comes from the Greek name, a popular Albanian dish called flia, or fli, may have been an early form of filo. In Albanian, fije/fli translates as both sheet and leaf, the Turkish name yufka means both the thin dough used for baklava and börek, and a kind of flatbread, also called sac ekmeği, cooked on a sac, a domed metal plate. Filo is known by a variety of names in ethnic and regional cuisines, the Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava, in A Taste of Thyme, Culinary Cultures of the Middle East,1994. Engin Akın, Mirsini Lambraki, Kosta Sarıoğlu, Aynı Sofrada İki Ülke, Türk ve Yunan Mutfağı, Istanbul 2003, the dictionary definition of filo at Wiktionary Media related to Phyllo at Wikimedia Commons Phyllo dough at Wikibook Cookbooks
Phyllo
–
Baklava, made with filo pastry
26.
Pork pie
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A pork pie is a traditional British cold meat pie. It consists of chopped pork and pork jelly sealed in a hot water crust pastry. It is normally eaten as a snack or with a salad, the common pie uses cured meat, giving the inside filling a pink colour. They are often produced in moulds or forms, giving the outside of the pie a very regular shape and it is easier, simpler and cheaper to produce in volume, and hence the more common choice for commercial manufacturers. An annual pork pie competition is held in April at The Old Bridge Inn, Ripponden, the Melton Mowbray pork pie is named after Melton Mowbray, a town in Leicestershire. Melton pies became popular among fox hunters in the area in the eighteenth century. The uncured meat of a Melton pie is grey in colour when cooked, the pie is made with a hand-formed crust, giving the pie a slightly irregular shape after baking. As the pies are baked free-standing, the sides bow outwards, a common variation on the common pork pie is the gala pie, a pie in which the pork is mixed with chicken and with a hard boiled egg in the centre. Gala pies are baked in long, loaf-type tins, with multiple eggs arranged along the centre. The so-called long egg in Gala pies is actually made of several eggs, the yolks are separated from the whites and the yolks are then poured into a long tube-shaped mould in which they are cooked. The hard yolk is removed from the mould then put inside a larger tube-shaped mould, the whole thing is then cooked again to harden the whites around the yolk. This is then removed from the mould thus producing one very long hard-boiled egg, a picnic pie is commonly available as smaller varieties and ideal for picnics, usually with additional ingredients added to the pork and jelly filling mixture. Fillings added to the pork include apples, pickles and bacon, in some cases the solid pastry top is replaced by a pastry lattice, allowing the meat filling to be seen. A recent development is to have a layer of Branston pickle inserted under the lattice crust, occasionally the top crust is dispensed with altogether in favour of a layer of cranberries sealed into place with aspic jelly. The Melton Mobray Pork Pie Association, an association of pie makers The Pork Pie Appreciation Society Photos showing the steps in constructing a large pork pie Pork pie in What Am I Eating
Pork pie
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Pork pie
Pork pie
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Traditional pork pie is served cold
Pork pie
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Pork and cranberry picnic pie
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Pastry blender
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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. The tool is made of narrow metal strips or wires attached to a handle. It is also used to break these fats into smaller pieces, there are several alternatives to using a pastry blender. One is to work the fat into the flour with the fingertips, though this requires having a good touch, another is to use two table knives like a pair of scissors, one knife in each hand. A third is to use a food processor
Pastry blender
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Pastry blender
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Flaky pastry
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Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. Flaky pastry relies on large lumps of shortening mixed into the dough, flaky pastry dough is then rolled and folded in a manner similar to puff pastry. The chunks of shortening keep the particles of dough in the flaky pastry separate from each other. This yields a different texture from puff pastry, where rectangles of dough, flaky pastry is used to make pasties, turnovers, sausage rolls, and plaits. List of pastries Phyllo Puff pastry Types of pastry
Flaky pastry
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Sweet potato flaky pastry
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Puff pastry
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Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of butter which is in solid state at 20 °C. In raw form, puff pastry is a dough composed of two elements, a dough packet, the détrempe and a butter packet or other solid fat. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe, an inverse puff pastry envelope places the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out before baking, the gaps that form between the layers left by the fat melting are pushed by the water turning into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges, Puff pastry seems to be a relative of the Middle Eastern phyllo, and is used in a similar manner to create layered pastries. Culinary educator Robert Wemischner states that the first printed recipe was published in François Pierre La Varennes Pastissier francois in 1653, for example, twice-folding, repeated four times gives 4 =81 layers. Chef Julia Child recommends 73 layers for regular pâte feuilletée and 729 layers for pâte feuilletée fine, commercially made puff pastry is available in grocery stores. Common types of fat used include butter, vegetable shortenings, butter is the most common type used because it provides a richer taste and superior mouthfeel. Specialized margarine formulated for high plasticity is used for production of puff pastry. Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are common, known as blitz, rough puff. Many of these combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust. Puff pastry differs from phyllo pastry, though puff pastry can be substituted for phyllo in some applications, phyllo dough is made with flour, water, and fat and is stretched to size rather than rolled. When preparing phyllo dough, an amount of oil or melted fat is brushed on one layer of dough and is topped with another layer. When the phyllo bakes it becomes crispy but, since it somewhat less water. Puff pastry also differs from Austrian strudel dough, or Strudelteig, List of butter dishes List of pastries Rustico Preparing Puff Pastry
Puff pastry
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Puff pastry before baking, with layers clearly visible
Puff pastry
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Spanish pastry in Madrid
Puff pastry
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Rustico
leccese. Puff pastry filled with mozzarella,
béchamel, tomato, pepper and nutmeg
Puff pastry
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A
palmier, or "palm leaf", design
Cookbook: Pastry 
Media: Pastry
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