1.
Pastry
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Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers confectionery, the word pastries suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other baked products are called pastries. The French word pâtisserie is also used in English for the same foods, common pastry dishes include pies, tarts, quiches and pasties. Pastry can also refer to the dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products, pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling, when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the granules are adequately coated with fat. On the other hand, overmixing results in long gluten strands that toughen the pastry, Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt and this is used mainly in tarts. It is also the pastry that is used most often in making a quiche, the process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar, Flaky pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry, the puff is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry Puff pastry has many layers that cause it to expand or puff when baked, Puff pastry is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating, Puff pastries come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is filled with cream. Unlike other types of pastry, choux is in closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking, Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough
2.
Lard
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Lard is pig fat in both its rendered and unrendered forms. It is obtained from any part of the pig where there is a proportion of adipose tissue. It can be rendered by steaming it or boiling it in water and then separating the insoluble fat from the water and it is a semi-soft white fat with a high saturated fatty acid content and no transfats, and refined lard is usually sold as paper-wrapped blocks. Lard is commonly used in cuisines around the world as a cooking fat or shortening. It is an ingredient in various dishes such as sausages, pates and fillings. Its use in contemporary cuisine has diminished with the increased popularity of vegetable oils. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken, Lard can be obtained from any part of the pig where there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the visceral fat deposit surrounding the kidneys. Leaf lard has little pork flavor, making it ideal for use in baked goods, the next-highest grade is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. Lard may be rendered by either of two processes, wet or dry, in dry rendering, the fat is exposed to high heat in a pan or oven without the presence of water. The two processes yield somewhat differing products, wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat more browned in color and flavor and has a lower smoke point, rendered lard produces an unpleasant smell when mixed with oxygen. Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high-, Lard is often hydrogenated to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving, Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants such as BHT. These treatments make it consistent and prevent spoilage. Consumers seeking a higher-quality source of lard typically seek out artisanal producers of rendered lard, a by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings. Lard consists mainly of fats, which in the language of chemistry are known as triglycerides and these triglycerides are composed of three fatty acids and the distribution of fatty acids varies from oil to oil. In general lard is similar to tallow in its composition, pigs that have been fed different diets will have lard with a significantly different fatty acid content and iodine value
3.
Shortening
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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
4.
Butter
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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
5.
Margarine
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Margarine is an imitation butter spread used for spreading, baking, and cooking. Hippolyte Mège-Mouriès created it in France, in 1869 and he was responding to a challenge by Emperor Napoleon III to create a butter substitute for the armed forces and lower classes. Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined oil and water. In some places in the United States it is referred to as oleo. Margarine, like butter, consists of an emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form. In some jurisdictions margarine must have a fat content of 80% to be labelled as such. Colloquially in the United States, the term margarine is used to describe non-dairy spreads like Country Crock, Margarine can be used for spreading, baking, and cooking. It is also used as an ingredient in other food products, such as pastries, doughnuts and cookies. Margarine originated with the discovery by French chemist Michel Eugène Chevreul in 1813 of margaric acid, scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids that, in combination, form most animal fats. In 1853, the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid, Emperor Napoleon III of France offered a prize to anyone who could make a satisfactory butter alternative, suitable for use by the armed forces and the lower classes. French chemist Hippolyte Mège-Mouriès invented a substance he called oleomargarine, which shortened to the trade name margarine. Mège-Mouriès patented the concept in 1869 and expanded his initial manufacturing operation from France but had commercial success. In 1871, he sold the patent to the Dutch company Jurgens, in the same year a German pharmacist, Benedict Klein from Cologne, founded the first margarine factory Benedict Klein Margarinewerke, producing the brands Overstolz and Botteram. In John Steeles 1850 California gold miners journal, he wrote, I became acquainted with Mr. Dainels, from Baltimore, manufactured butter from tallow and lard, and it looked and tasted so much like real butter, that. I could not tell the difference, however, he deceived no one, but sold it for just what it was. He never explained the process of its manufacturer, and whether he was the originator of oleomargarine I do not know, the principal raw material in the original formulation of margarine was beef fat. In 1871, Henry W. Bradley of Binghamton, New York received U. S, patent 110,626 for a process of creating margarine that combined vegetable oils with animal fats. The depression of the 1930s, followed by the rationing of World War II, led to a reduction in supply of animal fat, while butter that cows produced had a slightly yellow color, margarine had a white color, making the margarine look more like lard
6.
Flour
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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
7.
Water
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Water is a transparent and nearly colorless chemical substance that is the main constituent of Earths streams, lakes, and oceans, and the fluids of most living organisms. Its chemical formula is H2O, meaning that its molecule contains one oxygen, Water strictly refers to the liquid state of that substance, that prevails at standard ambient temperature and pressure, but it often refers also to its solid state or its gaseous state. It also occurs in nature as snow, glaciers, ice packs and icebergs, clouds, fog, dew, aquifers, Water covers 71% of the Earths surface. It is vital for all forms of life. Only 2. 5% of this water is freshwater, and 98. 8% of that water is in ice and groundwater. Less than 0. 3% of all freshwater is in rivers, lakes, and the atmosphere, a greater quantity of water is found in the earths interior. Water on Earth moves continually through the cycle of evaporation and transpiration, condensation, precipitation. Evaporation and transpiration contribute to the precipitation over land, large amounts of water are also chemically combined or adsorbed in hydrated minerals. Safe drinking water is essential to humans and other even though it provides no calories or organic nutrients. There is a correlation between access to safe water and gross domestic product per capita. However, some observers have estimated that by 2025 more than half of the population will be facing water-based vulnerability. A report, issued in November 2009, suggests that by 2030, in developing regions of the world. Water plays an important role in the world economy, approximately 70% of the freshwater used by humans goes to agriculture. Fishing in salt and fresh water bodies is a source of food for many parts of the world. Much of long-distance trade of commodities and manufactured products is transported by boats through seas, rivers, lakes, large quantities of water, ice, and steam are used for cooling and heating, in industry and homes. Water is an excellent solvent for a variety of chemical substances, as such it is widely used in industrial processes. Water is also central to many sports and other forms of entertainment, such as swimming, pleasure boating, boat racing, surfing, sport fishing, Water is a liquid at the temperatures and pressures that are most adequate for life. Specifically, at atmospheric pressure of 1 bar, water is a liquid between the temperatures of 273.15 K and 373.15 K
8.
Tart
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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
9.
Quiche
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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
10.
Pie
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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
11.
Flan
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Flan is an open, rimmed, pastry or sponge base, containing a sweet or savoury filling. Examples are the quiche lorraine, custard tart, and the South African melktert, in British English, flan is synonymous with tart. British savoury flans may have diverged from the Spanish and French custard flans in the Middle Ages, the history of flan begins with the ancient Romans. Eggs figured prominently in many Roman recipes, the flan prepared by the ancient Romans was quite different from the food eaten today. It was often served as a dish, as in eel flan, although sweet flans, made with honey. When the Romans conquered Europe, they brought their traditions, including the flan. In the Middle Ages, both sweet and savory flans were very popular in Europe, especially during Lent, when meat was forbidden, according to Platinas De Honesta Voluptate, an Italian cookery text published in approximately 1475, custard-type dishes were considered health food. In addition to being nourishing, they were thought to soothe the chest, aid the kidneys and liver, increase fertility, flaons List of pies, tarts and flans Quiche
12.
Egg as food
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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
13.
Sugar
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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
14.
Gluten
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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
15.
Food processor
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A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, Food processors are similar to blenders in many forms. The primary difference is that food processors use interchangeable blades and disks rather than a fixed blade, also, their bowls are wider and shorter, a more proper shape for the solid or semi-solid foods usually worked in a food processor. Usually, little or no liquid is required in the operation of the processor, unlike a blender. One of the first electric food processors was the Starmix, introduced by German company Electrostar in 1946, although the basic unit resembled a simple blender, numerous accessories were available, including attachments for slicing bread, milk centrifuges and ice cream bowls. In a time when electric motors were expensive, they developed the piccolo. In the 1960s, Albrecht von Goertz designed the Starmix MX3 food processor and he produced a simple but effective solution, a bowl with a revolving blade in the base. In 1960, this evolved into Robot-Coupe, a company established to manufacture commercial food processors for the catering industry, in the late 1960s, a commercial food processor driven by a powerful commercial induction motor was produced. The Magimix food processor arrived from France in the UK in 1974, then, a UK company Kenwood Limited started their own first Kenwood Food Processor, processor de- luxe, in 1979. Carl Sontheimer introduced this same Magimix 1800 food processor to North America in 1973 under the Cuisinart brand, Food processors normally have multiple functions, depending on the placement and type of attachment or blade. A bowl, usually made of transparent plastic, fits around the shaft, cutting blades can be attached to the shaft, these fit so as to operate near the bottom of the bowl. Shredding or slicing disks can be attached instead, these spin near the top of the bowl, a lid with a feed tube is then fitted onto the bowl. The feed tube allows ingredients to be added while chopping, grinding or pureeing and it also serves as a chute through which items are introduced to shredding or slicing disks. A pusher is provided, sized to slide through the feed tube, almost all modern food processors have safety devices which prevent the motor from operating if the bowl is not properly secured to the base or if the lid is not properly secured to the bowl
16.
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
17.
Table knife
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A table knife is an item of cutlery with a single cutting edge, and a blunt end - part of a table setting. Table knives are typically of moderate sharpness only, designed to cut prepared and cooked food, the distinguishing feature of a table knife is a blunt or rounded end. Later, in 1669, King Louis XIV of France banned pointed knives in the street and at his table, insisting on blunt tips, in any table setting, the knife will typically be the piece to bear the makers stamp, on the blade. The English city of Sheffield is noted for its cutlery manufacture, steak knife - with a pointed end, and a very sharp, often serrated, cutting edge Butter knife Knork Sporf
18.
BBC Food
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BBC Food was the name of the BBCs international commercial television channel focusing solely on food until it was replaced in the television markets in which it was broadcast by BBC Lifestyle. The channel was owned and operated by BBC Worldwide, the BBCs commercial arm, the channel launched in June 2002 and was available in southern Africa and parts of Scandinavia. While much of the programming was from the BBC, having been shown on other outlets elsewhere, BBC Food was phased out in Africa in September 2008, and in Scandinavia in December 2008. The channel was replaced by the new BBC Lifestyle, the BBC Food website was also closed
19.
Michel Roux
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Michel Roux, OBE, also known as Michel Roux Snr. is a French-born chef and restaurateur working in Britain. Michel followed his brother becoming a pastry chef, and again to England in order to open their first restaurant. He was decorated during a period of National Service for France during the 1960s and he founded the Roux Brothers Scholarship along with Albert in 1984, and has worked as a consultant for companies such as British Airways and Celebrity Cruises over the years. After he and his brother split the business in 1986, Michel took the Waterside Inn, Michel Roux was born in Charolles, Saône-et-Loire, in a room above his grandfathers charcuterie. He moved to Paris with his family after the war, where his father Michel set up his own charcuterie and his father gambled away all of the familys money, and the shop was closed to prevent it from going bankrupt. By the time Michel turned ten, his father had left the family and was not heard from again, michels older brother Albert had already become a patissier, and Roux followed him into this field at the age of fourteen. He became an apprentice to Camille Loyal in Belleville, working seventy-hour weeks, michels tasks at the pâtisserie included making up to sixty Galette des Rois over the course of three days for Epiphany. Albert found Michel further employment as his apprenticeship ended, as Albert was working at the British Embassy in Paris as a sous chef, Michel joined him there as the pastry chef for the Embassy. He moved on from there to become a chef in Philippe de Rothschilds service, between 1960 and 1962, Michel served his French National Service. He was first stationed at the Palace of Versailles, but was posted overseas in Béchar. He was awarded the Médaille commémorative des opérations de sécurité et de maintien de lordre en Afrique du Nord, Michel nearly decided to give up cooking to become an opera singer, but instead followed Albert to London, despite not being able to speak English. In 1967 they opened their first restaurant, Le Gavroche at Lower Sloane Street in London, the opening party was attended by celebrities such as Charlie Chaplin and Ava Gardner. For the following week, Chaplin was reportedly shuttled across London so he could eat there, in 1972 the Roux brothers opened a second restaurant, the Waterside Inn, in Bray, Berkshire, and launched a catering business. Le Gavroche would move to a new location in Mayfair in 1982, the same rating for the Waterside Inn would follow in 1985, but Le Gavroche would go back down to two stars in 1993 has not regained the three star level. In 2010, the Waterside Inn became the first restaurant outside France to hold three Michelin stars for a period of 25 years, the Roux Brothers Scholarship was founded by Albert and Michel in 1984. It is a competition to select a single chef to send out as an apprentice. The first winner was Andrew Fairlie, and winners over the years have included Sat Bains, Michel became a consultant to British Airways for twenty years between 1983 and 2003, and for Celebrity Cruises since 1990. The Roux brothers catering company was purchased by Compass Group in 1993, Michel Rouxs son, Alain Roux, currently runs the Waterside Inn in Bray, having taken over as chef patron in 2002
20.
International Standard Book Number
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The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, however, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay. The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces. Separating the parts of a 10-digit ISBN is also done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
21.
OCLC
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The Online Computer Library Center is a US-based nonprofit cooperative organization dedicated to the public purposes of furthering access to the worlds information and reducing information costs. It was founded in 1967 as the Ohio College Library Center, OCLC and its member libraries cooperatively produce and maintain WorldCat, the largest online public access catalog in the world. OCLC is funded mainly by the fees that libraries have to pay for its services, the group first met on July 5,1967 on the campus of the Ohio State University to sign the articles of incorporation for the nonprofit organization. The group hired Frederick G. Kilgour, a former Yale University medical school librarian, Kilgour wished to merge the latest information storage and retrieval system of the time, the computer, with the oldest, the library. The goal of network and database was to bring libraries together to cooperatively keep track of the worlds information in order to best serve researchers and scholars. The first library to do online cataloging through OCLC was the Alden Library at Ohio University on August 26,1971 and this was the first occurrence of online cataloging by any library worldwide. Membership in OCLC is based on use of services and contribution of data, between 1967 and 1977, OCLC membership was limited to institutions in Ohio, but in 1978, a new governance structure was established that allowed institutions from other states to join. In 2002, the structure was again modified to accommodate participation from outside the United States. As OCLC expanded services in the United States outside of Ohio, it relied on establishing strategic partnerships with networks, organizations that provided training, support, by 2008, there were 15 independent United States regional service providers. OCLC networks played a key role in OCLC governance, with networks electing delegates to serve on OCLC Members Council, in early 2009, OCLC negotiated new contracts with the former networks and opened a centralized support center. OCLC provides bibliographic, abstract and full-text information to anyone, OCLC and its member libraries cooperatively produce and maintain WorldCat—the OCLC Online Union Catalog, the largest online public access catalog in the world. WorldCat has holding records from public and private libraries worldwide. org, in October 2005, the OCLC technical staff began a wiki project, WikiD, allowing readers to add commentary and structured-field information associated with any WorldCat record. The Online Computer Library Center acquired the trademark and copyrights associated with the Dewey Decimal Classification System when it bought Forest Press in 1988, a browser for books with their Dewey Decimal Classifications was available until July 2013, it was replaced by the Classify Service. S. The reference management service QuestionPoint provides libraries with tools to communicate with users and this around-the-clock reference service is provided by a cooperative of participating global libraries. OCLC has produced cards for members since 1971 with its shared online catalog. OCLC commercially sells software, e. g. CONTENTdm for managing digital collections, OCLC has been conducting research for the library community for more than 30 years. In accordance with its mission, OCLC makes its research outcomes known through various publications and these publications, including journal articles, reports, newsletters, and presentations, are available through the organizations website. The most recent publications are displayed first, and all archived resources, membership Reports – A number of significant reports on topics ranging from virtual reference in libraries to perceptions about library funding
22.
Choux pastry
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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
23.
Filo
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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
24.
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
25.
Pan dulce
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Pan dulce are pastries of Mexico. One of the first non-native foods that was introduced to Mexico by Spain was wheat, the creation of sweet bread was influenced by the French and Spaniards who were the ones that introduced baked goods such as crispy rolls, baguettes, and sweet pastries to Mexico. This inspired the peoples to create different types of panes dulces such as besos, conchas. The bread is considered to be one of Mexicos most inexpensive treats and is consumed daily as breakfast or late supper, the creative contribution of French baked goods to Mexicos cuisine peaked in the early 20th century during the dictatorship of Porfirio Diaz. Skilled Mexican bakers adopted French techniques to create new designs with colorful names. Today, Mexican bakers are among the most inventive in the world, among these include, A beso, from Mexico, is made by creating round domes on the top with a drop filling of jam in the middle. Campechanas are rectangular glazed Mexican pastries, a common pan dulce. Conchas are known for their shape and sugar shell pattern on the top. This is one of the most famous Mexican pastries and widely recognized in the United States and it is also referred to as pan de huevo in other Latin American countries, such as Chile, where you eat them for tea time or on the beach. Cuernos are a Mexican pastry that is known for their horn-like shape and this pastry has garnered many comparisons to the French croissant. Empanadas are a more commonly served in Cuba and South America. They are filled with meat or other such as cheese or vegetables of different sorts. Marranitos / cochinitos / puerquitos are pastries sweetened with piloncillo and spiced with cinnamon, the bread has erroneously been called gingerbread pig because the finished result looks similar to gingerbread. However, ginger isnt used to make the pastry, molletes was a round bread that was made in Spain before being brought to Mexico. There it was transformed into what is now as a bolillo. It is opened up to different types of sandwiches. Orejas are flaky and sweet Mexican pastries that are shaped like an ear and are common at bakeries. They are very similar to a French Palmier Piedras is a made of old bread and is known to be as hard as a rock
26.
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
27.
Allerheiligenstriezel
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Allerheiligenstriezel or simply Strietzel is a braided yeast pastry. Its name means All Saints braid in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, some regional variations also include rum or lemon juice. The word Strietzel is derived from Middle High German strutzel, strützel, in Austria and Bavaria it is given to godchildren by their godfathers for All Saints Day. This tradition has its origin in the ancient funeral cults in which mourning was expressed by a cutting off her braided hair. In the 19th century, it was common to give this rich kind of cake to the due to a depiction by the Austrian vernacular writer Peter Rosegger. Especially for children in areas, the present meant a compensation for poor food. Also common was the superstition that the luck of the year depends on the success of the pastry. If the yeast did not work and the dough did not rise, another practice of young men was to mock single women because of their singleness by giving them Striezels made of straw. In Dresden, the cake is now generally called Dresdner stollen, Stollen being an unplaited German cake with a similar recipe, however, its name in the city used to be Dresdner Striezel, and from 1434 gave its name to the Dresdner Striezelmarkt. A cake of that name is still baked in Dresden as a Christmas speciality
28.
Apple strudel
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Apple strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire. Strudel a German word, derives from the Middle High German word for whirlpool or eddy, the apple strudel variant is called jabolčni zavitek in Slovenian, Almásrétes in Hungarian and Apfelstrudel in German. The oldest known strudel recipe is from 1696, a handwritten recipe housed at the Wienbibliothek im Rathaus, whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire. Strudel is related to the Ottoman Empires pastry baklava, and came to Austria via Turkish to Hungarian, strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known kind of strudel, apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz. Apple strudel consists of an oblong strudel pastry jacket with a filling inside. The filling is made of grated cooking apples, sugar, cinnamon, raisins, the basic dough consists of flour, oil and salt although as a household recipe, many variations exist. Apple strudel dough is a thin, elastic dough, the preparation of which is a difficult process. The dough is kneaded by flogging, often against a table top, dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface, cooks say that a single layer should be so thin that one can read a newspaper through it. The dough is also stretched carefully to make it enough to cover the kneading table. Filling is arranged in a line on a small section of dough, after which the dough is folded over the filling. The strudel is then baked, and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar, perhaps this is the origin of the name which means whorl or whirlpool. Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries, apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés
29.
Azerbaijani pakhlava
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Azerbaijani pakhlava, or simply Pakhlava, is an integral part of those sweets, which are made in Azerbaijan and Iranian Azerbaijan for Nowruz holiday, but it is not baked only for holidays. Yeasty pastry, hazelnuts or Circassian walnut, milled clove, cardamom, milled nuts and sugar are used for stuffing. A layer is rolled out from the pastry with thickness of not less than 2 mm, put into baking tray, oiled and this process is continued, until 9-10 layers are made. The last layer is greased with yolk, mixed up with saffron, then pakhlava is cut into two rhombs, then either hazelnut or half of the kernel of Circassian walnut is placed on each piece. Then it is baked with 180°-200°C temperature pending 30–40 minutes
30.
Bakewell pudding
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Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste. References to Bakewell pudding appear earlier than the term Bakewell tart, in the Oxford Companion to Food by Alan Davidson, it is claimed the earliest reference to Bakewell pudding comes from The Cook and Housewifes Manual by Margaret Dods and published in 1826. This is, however, erroneous as no recipe for Bakewell pudding appears in the 1826 edition, a recipe for bakewell pudding does, however, appear in the 1847 edition. One of the earliest verifiable examples of a Bakewell pudding recipe comes from The Magazine of Domestic Economy issued in London in 1836, the pudding originated in the Derbyshire town of Bakewell. The origins of the pudding are not clear, but a story is that it was first made by accident in 1820 by Mrs Greaves. She supposedly left instructions for her cook to make a jam tart, the cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked, the egg and almond paste set like an egg custard, additionally, Eliza Acton provides a recipe for Bakewell pudding in her book Modern Cookery for Private Families which was published in 1845, making the puddings creation date of 1860 impossible. List of pastries Bakewell pudding on About. com Some Early Bakewell Pudding Recipes on Food History Jottings
31.
Baklava
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Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, the word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish بقلاوه /bɑːklɑvɑː/. The name baklava is used in languages with minor phonetic. Buell argues that the word baklava may come from the Mongolian root baγla- to tie, wrap up, pile up composed with the Turkic verbal ending -v, however, a possible Turkish origin is rejected by German Turkologist G. Doerfer. Another form of the word is recorded in Persian, باقلبا. Though the suffix -vā might suggest a Persian origin, the part does not appear to be Persian. The Arabic name بقلاوة baqlāwa is doubtless a borrowing from Turkish, though a folk etymology, unsupported by Wehrs dictionary, although the history of baklava is not well documented, its current form was probably developed in the imperial kitchens of the Topkapı Palace in Istanbul. The Sultan presented trays of baklava to the Janissaries every 15th of the month of Ramadan in a procession called the Baklava Alayı. Baklava, for example, is claimed by both countries, Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Roman cuisine had borrowed a great deal from the ancient Greeks, shape the placenta as follows, place a single row of tracta along the whole length of the base dough. This is then covered with the mixture from the mortar, place another row of tracta on top and go on doing so until all the cheese and honey have been used up. Finish with a layer of tracta, place the placenta in the oven and put a preheated lid on top of it. When ready, honey is poured over the placenta, andrew Dalby identifies this, and surrounding dessert recipes in Cato, as coming from a Greek tradition and cites Antiphanes as quoted by Athenaeus. Several sources state that this Roman dessert continued to evolve during the Byzantine Empire into modern baklava. Muhammad bin Hasan al-Baghdadi was a compiler from the Abbasid period who described lauzinaq, lauzinaq, which derives from the Aramaic word for almond, refers to small pieces of almond paste wrapped in very thin pastry and drenched in syrup. Al-Baghdadis cookbook, Kitab al-Tabikh, was written in 1226 and was based on a collection of 9th century Persian-inspired recipes. According to Gil Marks, Middle Eastern pastry makers developed the process of layering the ingredients, eventually, Muhammad ibn Mahmud al-Shirwani, the physician of the Ottoman Sultan Murad II prepared a Turkish translation of the book, adding around 70 contemporary recipes. Another recipe for a dessert is güllaç, a dessert found in the Turkish cuisine
32.
Bakpia
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It is a widely available inexpensive treat and a favoured gift for families, friends and relatives. In Indonesia, it is widely known as Bakpia Pathok. These sweet rolls are similar to bigger Indonesian pia, the difference being the size. The flaky type of bakpia uses Chinese puff pastry, clear examples of this can be seen in China, Taiwan and countries with established Chinese diaspora communities such as Trinidad & Tobago and Guyana making this type the authentic Chinese hopia. In addition, there is more involved in making this type of hopia crust. The cake-dough type uses a soft cookie-dough similar in texture & taste to the wrapper-dough for fig newtons and this type is very similar to Japanese bean cakes, which grants it the name hopyang Hapon. The most popular flaky bakpia both in Indonesia and the Philippines is mung bean bakpia, sometimes referred to as hopyang matamís, as its name implies, it is filled with sweet split mung bean paste. Hopyang baboy is filled with a savoury bread-crumb paste studded with candied wintermelon, flavoured with scallion and enriched with candied pork back fat and this type of hopia is also sometimes referred to as hopyang maalat. Ube hopia or hopyang ube is a variant of bakpia from the Philippines which use purple yam, the filling is reminiscent of halayáng ube, a traditional Filipino dessert eaten during Christmas season. Like other ube-based dishes, it has a unique, vivid violet colour, azuki-bean hopia are small, round cake-dough type hopia usually filled with sweet azuki bean paste, similar in appearance to small mooncakes served during the Chinese Mid-Autumn Festival. These are also formed into cubes and cooked on a griddle one side at a time instead of being baked in an oven. Due to its similarities in filling, crust texture, and style to the Japanese kuri manjū, it earned the popular moniker hopyang Hapón
33.
Bakpia Pathok
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Bakpia Pathok（Chinese, 肉饼）are small, round-shaped Indonesian Chinese-influenced sweet rolls, usually stuffed with mung beans, but have recently come in other fillings as well. They are one of Yogyakartas specialties named after Pathok suburb in this city where these sweet pastries were originated and these sweet rolls are similar to bigger Indonesian pia - the only difference being the size. They are commercially packaged in boxes and sold at many food shops in Yogyakarta. Bakpia was influenced and originated from Chinese sweet rolls and they are purchased by visitors of Yogyakarta as gifts for friends and family. It is sold in many Bakpia shops around Yogyakarta, also in many small stores
34.
Banitsa
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Banitsa is a traditional Bulgarian food in the börek family prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven. Traditionally, lucky charms are put into the pastry on certain occasions and these charms may be coins or small symbolic objects. More recently, people have started writing happy wishes on pieces of paper. Wishes may include happiness, health, or success throughout the new year, Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be hot or cold. Some varieties include banitsa with spinach спаначник or the sweet version, the Bulgarian word баница derives from the Old Bulgarian гъбнѫти meaning to fold. The word developed from the Proto-Slavic form *гыбаница > *гъбаница > *гбаница > баница, traditionally, banitsa is made with homemade or commercially made pastry sheets that are prepared from a bakers hard dough including flour, eggs, and water. Commercially available sheets are mechanically spread and somewhat dried before packing, another sort of banitsa is called tutmanik or poparnik and is made with leavened sheets. The traditional filling is made of crushed white cheese, yogurt, sometimes baking soda is added to the yogurt, which makes it rise. The addition of baking soda results in a fluffier filling, vegetable fillings include spinach, sorrel, docks, mangold, chards, beet leaves, nettles, leeks, onions, parsley, cabbage or sauerkraut. All these variants, including cabbage, are called zelnik, from the word зелен green, the leek variant is called praznik and onion variant is called luchnik. In some regions of Bulgaria, a filling with rice is made, there are also meat fillings with minced meat, onions, and mushrooms. Sweet fillings with apples or pumpkin with sugar, walnuts and cinnamon exist as well, in some regions, only the walnuts, sugar, and cinnamon are used. The apple variant is called shtrudel, and the variant is tikvenik. Banitsa with milk is made by baking the leaves soaked in milk sugar, eggs. In a large greased baking dish, individual sheets are layered one by one with small amounts of filling and sunflower oil or/and melted butter between them. After half of the sheets are placed in the pan, a portion of the filling is spooned onto the leaves and is then covered with the remaining sheets. The pastry is baked at 200–250 °C
35.
Bear claw (pastry)
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A bear claw is a sweet, yeast-raised pastry, similar to a Danish, originating in the United States during the mid-1920s. A bear claw is usually filled with almond paste, and sometimes raisins, as the dough rises, the sections separate, evoking the shape of a bears toes. A bear claw may also be a yeast doughnut in a similar to that of the pastry. Such doughnuts may have an apple filling, or other fillings such as butter pecan, dates, cream cheese. Bear claw may also refer to an apple fritter, the name bear claw as used for a pastry is first attested in 1936. The phrase is common in Western American English, and is included in the U. S. Regional Dialect Survey Results, Question #87, Do you use the term bear claw for a kind of pastry, a bear claw can be made by hand or by machine. The pastry can be curved into a half-circle at this point, List of pastries List of regional dishes of the United States List of doughnut varieties List of fried dough varieties Food portal Media related to Bear claw at Wikimedia Commons
36.
Bierock
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Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Eastern Europe, possibly in Russia. The dish is common among the Volga German community in the United States and it was brought to the United States in the 1880s by German Russian Mennonite immigrants. Other spellings are bieroch, beerock, berrock, bierox, beerrock and kraut bierock in the U. S, bierock is filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown. Bierocks are similar to both pirogi/pirozhki of Russian cuisine and börek of Turkish cuisine, there is debate about the actual etymology of the word bierock. Traditionally it was supposed that bierock was derived from the Russian word pirog, however, a recent theory speculates that the word bierock may be derived from börek. Neither theory, however, has been conclusively proven, in Argentina, the Fiesta del Pirok takes place every July, in Crespo, Entre Ríos Province
37.
Bizcocho
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Bizcocho is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies depending on the region. For instance, in Spain bizcocho is exclusively used to refer to sponge cake, in turn, in Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In turn, in Chile, Dominican Republic or Bolivia bizcocho refers to a sweet dough baked with local ingredients, in Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the form of the name, bizcochito, as the name for a locally developed. Bizcocho de soletilla, is the name given in Spain to ladyfinger biscuits, croasanes or Croissants, Croissants are called bizcocho in Uruguay. They can be sweet or savory, Croissants can also be filled with pastry cream, dulce de membrillo, dulce de leche for the sweet ones or cheese, ham or salami for the savory ones. Croissants in Argentina are known as facturas, not bizcochos, galletas dulces or Known as a bizcocho in Uruguay, was originated from a kind of bread known as galleta, galleta de campaña or galleta con grasa. Galletas dulces have a cover of caramel and sugar on top, margaritas, They are a variation of croissants with the extremes put together, found both in Uruguay and Argentina, leaving some space in the middle for a filling. They have sugar on top of the pastry and the filling, margaritas are always sweet and they got their name from the flower they resemble. Ojitos, A kind of round cookie with a space in the middle filled with dulce de membrillo, pan con grasa, This is another kind of bizcocho in Uruguay originated from a type of bread. Pan con grasa are the most popular savory bizcochos along with savory croissants and they can be simple, contain cocoa or mixed. Originated in Spain, polvorones are called bizcocho exclusively in Uruguay, sponge Cake, sponge cake is the sole pastry called bizcocho in Spain. It may be baked with chocolate, lemon, yoghurt, etc. in the manner as any other sponge cake. Vigilantes, Another sweet variation of croissants and they are long and thin, with sugar on top. Bizcochos are one of the most intrinsic traditions of the Uruguayan culture, bizcochos are sold not only at panaderías, but also at specialized shops called bizcocherías. In Colombia, bizcocho refers to an older gentleman as well as to a tasty sweet cake. In Costa Rica, bizcochos are made with masa, spices and they are eaten as a snack, especially during coffee breaks
38.
Boyoz
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Boyoz is a Turkish pastry, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe. As such, in the eyes of Smyrniots boyoz acquired the dimension of a symbol of their hometown or of their longing for it when away. The most widely preferred boyoz is plain, without addition of meat or cheese or spinach stuffings, boyoz paste is a mixture of flour, sunflower oil and a small addition of tahini. It is kneaded by hand and the ball of paste is left to repose for 2- hours, the paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours. When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans, the paste then takes an oval form and acquires the consistency of a millefeuille. The small balls can then be put on a tray into a very high-temperature oven either in form or with fillings of cheese or spinach added inside. The usual accompaniments for boyoz are dark tea and hard-boiled eggs generously sprinkled with black pepper, boyoz is generally consumed outdoors, purchased from street vendors. Virtually all sources agree on the Judeo-Spanish roots of boyoz, in Spanish and Ladino languages, boyoz, spelled as bollos, means a bundle, a pack. Bollos List of pastries Trademark Tastes of Izmir
39.
Briouat
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A briouat is a sweet or savory puff pastry. It is part of the Moroccan cuisine, briouats are filled with meat mixed with cheese, lemon and pepper. They are wrapped in warqa in a triangular or cylinder shape, briouats can also be sweet, filled with almond or peanut paste and fried, then dipped in warm honey flavored with orange blossom water. The briouats are fried or baked and then sprinkled with herbs, List of pastries List of African dishes
40.
Bundevara
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Bundevara is a Serbian sweet pie made of rolled phyllo or similar to strudel, filled with sweetened grated pumpkin pulp and baked in an oven. Occasionally some nutmeg, cinnamon or similar spices may be added to the filling and it is usually dusted with icing sugar and/or vanilla sugar, and may be served either hot or cold. The pumpkins with more intense coloured pulp are more appreciated, so, although little grown in Serbia, some varieties of Cucurbita moschata are the best suited for this dish
Cookbook: Shortcrust pastry 
Media: Shortcrust pastry
