What are the categories of school pastry? What does learning Western style pastry include?

Pastry is a variety of grains, meat, eggs, milk, vegetables, fruits, fish and shrimp as raw materials, and with a variety of seasonings and accessories, which are modulated into blanks and fillings, and are formed and cooked into convenient foods with certain nutritional value and good color, fragrance, taste and shape.

With the improvement of cooking utensils and stoves, the raw materials, preparation methods and varieties of Chinese pastry snacks are becoming more and more abundant. There are many popular snacks. Such as dumplings, noodles, ramen, pancakes, glutinous rice balls, etc. in the north; Roasted wheat, spring rolls, zongzi, round night, steamed buns, etc. in the south.

In addition, according to their products and folk customs, many flavorful snacks with local characteristics have evolved in various places.

The types of Chinese pastries are divided into:

1. Steaming: steamed buns, steamed buns, etc.;

2. Boiling: dumplings, glutinous rice balls, etc.;

3. Fried: fritters, hemp balls, etc.;

4. Branding: flatbread, pies, etc.;

5. There are also some baked products.

There are many kinds of pastries, such as: cakes, bread, moon cakes, biscuits, and pastries.

There are still many other pastries to learn.

There are cakes, breads, moon cakes, biscuits, and pastries.

1.Bread: whole wheat bread, baguettes, buns, sweet breads, panatoni.

2.Cakes: Cheesecake, Black Forest Cake, Red Velvet Cake, Cream Cheesecake, Muffin.

3.Snacks: macarons, donuts, puffs.

4.Puff pastry: egg tarts, croissants, puff pastry pies.

According to the temperature of dim sum categorization, it can be divided into room temperature dim sum, cold dim sum and hot dim sum.

Main learning: pastry raw materials, pastry technology, pastry arts and crafts, Chinese pastry production, Western pastry production, Huaiyang famous pastry production, pastry innovation and design, etc.

There should be many types of pastries, such as Chinese pastries, noodles, various types of pastries, and so on.

Learn Western-style pastry.

It is recommended to study in a regular school, so that we can learn comprehensively, to learn technology, the school's hardware facilities must be excellent, only if there are more operations, practice makes perfect, and natural technology will be learned. The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up. If you only talk about theoretical knowledge every day, you can't learn anything, the best thing is to combine practice and theory, and going to the field is the best, you can learn more.

Bread, cake mousse, cheese, etc., small dim sum mooncakes, egg yolk crisp, doughnuts, etc.

The pastry major of our college mainly learns bread shaping, cake basic spreading, zodiac, flower decoration, pottery cake, chocolate accessories, fondant cake, art cake, multi-layer cake and popular pastry booth in large high-end hotel banquets.

Cultivate professionals who are proficient in pastry production and management, and have the ability to open stores independently.

The college has a large teaching scale and strong teaching force, with a knowledgeable and rigorous teaching team, with more than 100 full-time teachers, who are bishops by national technicians and special masters all the year round, and have hired lecturers from the National Senior Examination and Appraisal Committee with rich practical experience and foreign pastry masters to devote themselves to teaching management.

Pastry includes all kinds of cakes, breads, desserts, biscuits, etc., now the pastry industry is developing rapidly, learning a pastry technology, not only good working environment, high salary, development prospects are also good!

Our school has a variety of long-term and short-term Western-style pastry training majors, and teaches all kinds of pastry making skills from scratch.

Generally, it is divided into room temperature snacks, cold snacks, and hot snacks.

It can also be roughly divided into cakes, mixed pastries, crisps, breads, puffers, biscuits, frozen sweets, and chocolates.

If you really know it, let's go and learn it systematically.

I used to learn it, but now I don't have a problem making pastry.

It's not clear here, but there is a good school in Chengdu.

Cake decorating, bread, mousse, etc.

There are six main types of Western pastries.

It is mainly divided into bread, snacks, cakes, puff pastry, pies, pizzas, etc.

1. Bread: whole wheat bread, baguette, small bread, sweet bread, Panatoni 2, cakes: cheesecake, black forest cake, red velvet cake, cream cheesecake, muffin cake 3, small snacks: macarons, donuts, puffs.

4. Puff pastry: egg tarts, croissants, puff pastry pies.

5. Pie: fruit pie, chicken pie, shepherd pie.

6. Pizza.

You can consider coming to us, it's still good.

Handmade steamed buns, scallion oil flower rolls, mille-feuille cakes, xiaolongbao, chicken soup wontons, beef noodles, dumpling noodles, fried sauce noodles, Datong mixed soup, Northeast dumplings (meat, vegetarian), vegetarian zygote, fried buns, pan-fried potato cakes, bubble oil cakes, pumpkin cakes, fritters, twist flowers, spring rolls, farmhouse baked buns, bean paste cakes, Chifeng sandwich, sesame baked cakes, Xi'an meat sandwich buns, crispy baked seeds, farmhouse thick pancakes, bean paste cakes, etc.

There is still a lot of content to learn about pastry.

Chinese pastry course: Teach mid-point skills, various pastries, pastry making, four major types of dim sum, pastry, and popular dim sum making in hotels, etc., and you can start your own business.

cold handmade noodles, knife-cut noodles, etc.;

dumplings, ravioli; siu mai, crystal shrimp dumplings; steamed dumplings, etc.;

Old noodles steamed buns, fresh meat buns, xiao long bao, etc.;

raw fried buns, diced chicken soup buns; beef patties; egg cakes, etc.;

mille-feuille home-cooked cakes; flower rolls (green onion rolls, silver wire rolls), etc.;

rice cakes, fried dough sticks; potato cakes, hemp balls; Noodles with shredded pork; Stir-fried pork noodles with chili peppers; Fish head flour noodles; Casserole porridge and so on.

Pastry generally needs to learn the configuration of pastry raw materials, pastry production technology, pastry filling production techniques, pastry molding design, pastry cooking technology, etc

Hainan New Oriental Cooking School can learn content: handmade steamed buns, scallion oil rolls, mille-feuille cakes, xiaolongbao, chicken soup chaos, beef noodles, fried noodles, Datong mixed soup, Northeast dumplings, fried buns, fried potato cakes, bubble oil cakes, pumpkin cakes, fried dough sticks, twist flowers, spring rolls, farmhouse baked buns, bean paste cakes, Chifeng sandwich, sesame baked cakes, Xi'an meat sandwich buns, crispy baked seeds, farmhouse thick pancakes, etc.

The characteristics of the pastry class are: geometric forms, which are the basis of the plastic arts. Geometric forms are widely used in pastry modeling, which is made by imitating various geometric shapes in life. Geometry can be divided into monolithic geometry and combined geometry.

The geometric shape of the monomer is like the round shape of glutinous rice balls and lotus root flour dumplings; the triangle and trapezoidal shape of zongzi; the square shape of the square cake; the rectangle of the pancake; The diamond-shaped oil cake of mille-feuille, etc. The three-dimensional decorating cake is composed of several pieces of geometric objects of different sizes, plus the combination of various decorating shapes to form a beautiful three-dimensional shape. In general, this kind of cake belongs to the combined geometric shape.

Pictographic form can be divided into imitation plant shape and imitation animal form: (1) imitation plant shape is a common shape in the production of pastries, especially some fancy pastries, pay attention to the form, often imitate the plants in nature, such as flowers, such as moon flowers, peony flowers in the boat point; lotus crisp, lily crisp and begonia crisp in puff pastry products; Orchid dumplings, plum blossom dumplings, etc. in water conditioning products also imitate fruits, such as pomegranate buns, peach buns, gourd buns, etc. in leaven noodles, and there are more in the boat point, persimmons, pears, grapes, oranges, apples, etc.; Imitation vegetables include green peppers, radish, broad beans, peanuts, etc.

2) Imitation animal shape, which is also a relatively wide range of shapes, such as hedgehog bags, goldfish bags, bat clips, butterfly clips, etc. in the leaven noodles; dragonfly dumplings, swallow dumplings, Zhiliao dumplings, pigeon dumplings, etc. in the water mixing pastry; There are even more in the boat spots, goldfish, jade rabbits, chicks, blue birds, jade geese, and white pigs. These are animal-like pastries.

3. Natural form.

The natural form uses relatively simple modeling techniques to make the dim sum mature and form an irregular form, such as flowering steamed buns, which are steamed and naturally "bloom". Others, such as open smile, palace peach cake, honeycomb egg yolk horn, hibiscus pearl cake, etc., are also naturally formed during the ripening process.

The basic characteristics of Chinese pastry.

1. The selection of materials is fine and the patterns are varied.

Due to the vast territory of our country, rich in special products, which provides rich raw materials for the production of Chinese pastries, coupled with a large population, different climatic conditions in various places, and great differences in people's lives, it is determined that the direction of Chinese pastry selection is:

1) Select according to the variety of raw materials and processing methods. Such as: making Lanzhou ramen.

It is advisable to use high-gluten flour.

To make glutinous rice balls, it is advisable to use water-milled glutinous rice flour with a delicate texture. Only when the ingredients are selected can high-quality pastries be made.

2) Select according to the origin and location of raw materials. For example, to make honeycomb lychee taro horn, it is advisable to use Guangxi litchi taro with loose texture.

When making fresh meat filling, it is advisable to use pork front meat, so as to ensure that the filling has more water.

3) Choose according to quality and hygiene requirements. Choosing high-quality raw materials can not only ensure the quality of products, but also pay attention to hygiene, and prevent some infectious diseases and food poisoning.

For example, rice should be selected with uniform grain shape, neat, fresh rice taste, luster and other high-quality rice products, do not choose raw insects, inclusions, lose the taste of fresh rice inferior products, dried fruits should be used thick meat, dry body, clean and shiny products.

There are many kinds of Chinese pastries, which are manifested in the following aspects:

1) Diversification due to different fillings. For example, there are fresh meat dumplings, vegetable meat dumplings, barbecued pork buns, bean paste buns, crystal buns, and dumplings include three fresh dumplings, soup dumplings, pork dumplings, fish dumplings, etc.

2) Varieties are diversified due to different materials. For example, there are noodles, steamed dumplings, pot stickers, steamed buns, flower rolls, silver silk rolls, etc. in wheat products, and there are cold pastries in cake dough in rice flour products.

Varieties such as rice cakes, fat cakes, fried cakes, etc.

3) Diversification of varieties due to different forming methods. For example, the wrapping method can form small flower buns and siu mai.

Zongzi, etc., the kneading method can form mandarin duck dumplings, Sixi dumplings, butterfly dumplings, etc., and the kneading method can form dragon whisker noodles, hollow noodles, etc.

At present, the color of pastry, not enough abundant, colorful, generally only white, gold and other monochromatic tones, as a professional pastry practitioner should excavate and learn from the traditional art of food color matching, its production techniques and colors are applied to all kinds of dough production, in order to carry forward China's pasta culture, open up the pasta market.

The flexibility and variability of pastry in the production process provide a broad space for development and innovation for the majority of practitioners, and only in the specific work of continuous inheritance and development, learning from learning, bold attempts, and drawing inferences from one another, can Chinese pastry maintain its vigorous vitality and achieve greater development.

1) The use of raw materials The raw materials used in the midpoint are mainly grains and flour, supplemented by oil, sugar, eggs, nuts and other raw materials; However, the variety of cereals used in western pastry is small, and the amount of flour is lower than the midpoint, and the proportion of milk, sugar and eggs is larger, supplemented by jam, cocoa, fruit and other raw materials.

2) Operation method The middle point is mainly based on leather making and filling, and it is formed by molds or cuts, and there are many types. Although some varieties are embellished, the patterns are very simple. After the green form is formed, most of them are baked or fried, which is the finished product.

The western pastry is mostly stuffed, squeezed paste, and squeezed flowers. After the green billet is baked, most of them need to be beautified and decorated before the finished product, and the decorative pattern is more complex than the midpoint.

3) Taste Due to the different varieties, regions and materials, although the taste is different and prominent, it is mainly fragrant, sweet and salty. Western pastries highlight the flavors of milk, sugar, eggs and jam.

4) Product name The midpoint is mostly named after the nature and shape of the product. If the product is crispy, it is called peach crisp and nut crisp; The shape of the product is like a goose, called white goose crisp; The appearance of the product overlaps and is called mille-feuille. At present, the West Point produced in China is named after the material and form, and also follows the transliteration name.

Such as: cream, chocolate, animal snacks, Czechs, etc.

5) The process pays attention to color, aroma, taste, type and formula, and the process pays attention to the origin and tradition, and the content of modern science and technology is less; West pastry pays attention to nutrition and formula, and the process is highly innovative and uses many modern scientific and technological contents.

1. Western-style pastry is mainly pastry from Western European and American countries.

2. The main raw materials are noodles, sugar, oil, eggs, milk, etc.

3. The appearance of Western-style pastry is very good-looking, and the taste is delicious and the taste is very good.

4. The types are divided into cakes, breads, biscuits, chocolates, etc., and the main pastries are different in different regions.

As a chef, I'm going to share my experience, I've been working in the kitchen for about 20 years, and I also learned pastry when I was an apprentice, but pastry is not what I like, and I have noodles in both hands.

But in recent years, the wages of pastry chefs have been very high, catching up with the wages of chefs. And there are a lot of places in the hotel that need people, and there is a shortage of pastry chefs. There are many young people who don't like the pastry industry, but in fact, the pastry work is not tiring.

Boys in general like carving, hot and cold dishes, not very much noodles, and generally girls who make pastries prefer because her physical work is not too heavy. Nowadays, the job of a chef is very fluid. However, the work of a pastry chef is very stable, and many restaurants need pastry rooms.

The salary of a pastry chef with a special skill and comprehensive skills is high! Therefore, learning pastry is still a good technique.

If you want to learn Chinese pastry, you can go to a professional school or a large hotel system to learn how to make pastry. I didn't have a vocational certificate, but I recommend that if you want to study pastry, you should take a certificate. Because many big hotels or star-rated hotels now require you to have a certificate before you can enter.

The work of pastry is still very complicated and requires about 2 to 3 years of study. And it is necessary to have practical experience. It's still good to learn pastry, it is recommended to learn pastry, first of all, you have to have this hobby.