How Much Is Pastry School?
Topic : How Much Is Pastry School?
The dough is a dough of flour, water and butter that can be salty or sweet. Sweet cakes are often described as pastry products. The word “cakes” suggests many types of baked goods made with ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small cakes and other sweet baked goods are called cakes. The French word patisserie is also used in English (with or without an accent) for the same foods. Common pastry dishes include pies, tarts, quiches, and pies.
Cakes can also refer to the puff pastry that these baked goods are made from. The puff pastry is thinly rolled out and used as a base for baked goods.
Baking differs from bread by its higher fat content, which contributes to a flaky or brittle texture. A good dough is light, airy, and oily, yet firm enough to support the weight of the filling. When making short crust dough, care must be taken to mix the fat and flour well before adding any liquid. This ensures that the flour granules are adequately covered in fat and less likely to develop gluten. On the other hand, overmixing results in long strands of gluten that stiffen the dough. In other types of pastries such as Danish pastries and croissants, the characteristic flaky texture is achieved by repeatedly spreading a yeast-like dough, buttering it, and folding it to produce many thin layers.
Type definitions of Pastry :
- Pastry: A type of food used in dishes such as cakes or strudel.
- Piping bag or piping bag: a bag that is often in the shape of a cone that is used to make an even flow of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a dough with cream, cream, gelatin or other filling.
- Pastry board: square or oblong board, preferably marble but generally wooden, on which the dough is spread.
- Pastry brake: Opposing and counter-rotating rollers with variable space through which the dough can be worked and its thickness reduced for commercial production. A small version is used nationally for the production of pasta.
- Pastry Box: Raw or blind baked pastry container used to hold savory or sweet mixes.
- Pastry Cream: pastry cream. A thick custard with eggs and flour made with sweet milk flavored with vanilla. It is used as a filling for custards, pies, cakes, pies, etc. The flour prevents the egg from curdling.
- Pastry Cutter: various shapes of metal or plastic, eg. Eg circles, striated circles, diamonds, gingerbread, etc., sharpened at one edge and used to cut corresponding shapes into cookie, muffin, cake or cake mixes.
- Pastry Mixer: Kitchen utensil that is used to mix fat and flour well. It is usually constructed of wire or plastic, with several wires or small blades attached to a handle.
- Viennoiserie: French term for “Viennese pastry,” which, while technically it should be yeast, is now commonly used to refer to many laminated and puff pastry and choux pastries, including croissants, brioche, and chocolate bread.
Different types of pastries are made using the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into a normal dough, strands of gluten are formed, making the bread tough and elastic. In a typical bake, however, this hardness is not desired, so fat or oil is added to slow the development of gluten. Lard or tallow work well because they have a thick crystal structure that is very effective. Using unclarified butter does not work well due to its water content; Clarified butter, which is virtually waterless, is best, but a shortcrust dough that uses only butter can develop an inferior texture. If the fat is melted with hot water or liquid oil is used, the thin oily layer between the grains offers fewer obstacles to gluten formation and the resulting dough is harder.
The history of Pastry:
The European pastry tradition often dates back to the era of short dough that was used throughout the Mediterranean in ancient times.
In the ancient Mediterranean, the Romans, Greeks, and Phoenicians had filo-style cakes in their culinary traditions. There is also strong evidence that the Egyptians produced cake-like sweets that were made by dipping a baked flour cake in honey and serving it with desert nuts as a garnish. They had professional bakers who surely had the skills to make it, and they also needed materials like flour, oil, and honey. In the works of Aristophanes, written in the 5th century BC. C., sweets are mentioned, among which are small cakes filled with fruit. Roman cuisine used flour, oil, and water to make cakes that were used to coat meat and poultry during cooking to preserve the juice, but the dough was not intended to be eaten. A dough meant to be eaten was a richer dough made into small cakes containing eggs or little birds and often served at banquets. The Greeks and Romans struggled to make a good dough because they used oil in the baking process, and the oil made the dough lose its rigidity.
In medieval northern European cuisine, pastry chefs were able to produce beautiful, firm cakes while cooking with lard and butter. Some incomplete ingredient lists were found in medieval cookbooks, but not a complete and detailed version. There were stiff, empty cakes called caskets or “ huff dough ”, which only the servants ate and included egg yolk frosting to make them more pleasant to consume. Medieval cakes also included small cakes to add richness.
It is not until the middle of the 16th century that authentic pastry recipes begin to appear. These recipes have been adopted and adapted over time in various European countries, giving rise to the myriad pastry traditions known in the region, from the Portuguese “pastéis de nata” in the west to the Russian “pirozhki” in the east. . The use of chocolate in baking in the West, so common today, only emerged after Spanish and Portuguese merchants brought New World chocolate to Europe from the 16th century. Many culinary historians consider the French pastry chef Antonin Carême (1784-1833) as the first great master of modern pastry.
Pastry also has a strong tradition in many parts of Asia. Chinese pastries are made with rice or different types of flour, filled with fruit, bean paste or sesame. Mooncakes are part of Chinese Mid-Autumn Festival traditions, while cha siu bao, steamed or baked pork buns, is a tasty dish on the dim sum menu. In the 19th century, the British introduced Western-style pastry to the Far East, although it was the French-influenced Maxim in the 1950s that made Western pastry popular in Chinese-speaking regions, beginning with Hong Kong. . The term “western cake” (??) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries like Korea prepare traditional cakes like tteok, hangwa, and yaksik with flour, rice, fruits, and specific regional ingredients to make unique desserts. Japan also has special cakes better known as mochi and manj ?. Asian baked goods are distinctly different from western ones, which tend to be much sweeter.
Pastry chefs use a combination of culinary skills and creativity to bake, decorate, and flavor with ingredients. Many baked goods take a lot of time and concentration. Presentation is an important aspect of cake and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos, and bakeries. Baking is usually done in an area slightly separate from the main kitchen. This section of the kitchen is responsible for making pastries, desserts, and other baked goods.
How Much Is Pastry School?
How Much Does Pastry School Cost?
In the United States, 211 colleges offer professional bakery / pastry / pastry chef training programs. The average tuition and fees for the Baking Arts / Baker / Pastry Chef program in schools is $ 19,778 for the 2019-2020 school year. The average annual salary after completing the Baking Arts / Baker / Pastry Chef program is $ 42,970 and the average hourly wage is $ 20.66 *.
For the 2019-2020 academic year, the tuition and average fees for the Baking and Pastry / Baker / Pastry Vocational Training Programs are $ 19,778. The amount is calculated based on the tuition fees for the Baking Arts / Baking Arts / Pastry Arts program offered by vocational schools and may differ from other programs at these schools.
How Long Is Pastry School?
On average, the duration of the Bakery and Pastry Arts / Baker / Pastry Chef program is 533 contact hours (credit hours) and the average time is 8.50 months.