Descriptive essays on pastries in Western cooking
Pastries are baked goods made from a variety of ingredients such as flour, sugar, milk, butter, yeast, and/or eggs. They come in different types, including flaky, puff, and croissant dough. Pastries are different from bread due to their high fat content, which contributes to their flaky texture. The history of pastries dates back to Mediterranean cuisine, and French and Italian chefs invented puffed pastries and choux pastry during the Renaissance period. Puff pastries have become popular due to the wide availability of ready-made pastry dough, and they can be filled with cherry, cheese, chicken and ham, chicken and mushroom, and crab and cheese with green onions. In Middle Eastern cuisine, fatayer is a popular pastry or pie that is traditionally prepared with olive oil. Spinach fatayer is a type of fatayer that is a popular dish during Ramadan, gatherings, and trips due to its easy preparation and storage. To make the dough, all-purpose flour, whole wheat flour, sugar, salt, dry yeast, canola oil, and warm water are mixed together and left to rise. The filling is made by squeezing the water out of English spinach or silverbeet, then adding chopped onion, olive oil, sumac, black pepper, and salt. The dough is then cut into small balls, rolled into circles, filled, and formed into triangles, then baked in the oven for 10-15 minutes.Tools used to make pastries include a rolling pin, baking tray, pastry bag, and blender. Due to their versatile nature, pastries can be enjoyed as a breakfast item, dessert, or snack at any time of the day. Pastries are delicious baked goods that can be enjoyed at any time of day. However, they can also pose several health risks if consumed in large amounts over time. Bakery products like cakes, cookies, and pies are often high in calories, fats, and sugar, but low in nutrition. They can contribute to health issues like weight gain, high blood pressure, heart disease, and diabetes. Some bakery items contain psychoactive substances and allergens that can cause digestive and psychological issues. Additionally, bakery products have been linked to many disease outbreaks and illnesses, with salmonella being a particular concern. Some ingredients commonly used in bakery products, such as eggs and dairy, can carry pathogens and result in pre-baking microbial contamination. To minimize the risks associated with bakery food consumption, it is recommended to limit portion sizes, make your own healthier versions, or opt for gluten-free, sugar-free, or vegan alternatives. It is also important to be aware of the ingredients used in bakery products and to take protective measures to minimize the risk of foodborne illnesses.
