1, according to the classification of raw materials, according to the main raw materials used in pastry, generally can be divided into wheat flour products, such as steamed buns, steamed buns, jiaozi, fried dough sticks, bread, etc.; Rice and rice flour products, such as eight-treasure rice, glutinous rice balls, rice cakes and muffins; Beans and bean powder products, such as mung bean cake and pea yellow; Miscellaneous grains and starch products, such as Xiaowotou, yellow rice fried cake, burrito, water chestnut cake, etc. Other raw material products, such as taro horn, mashed potato cake, pumpkin cake, etc. Because the raw materials for making Chinese pastry are very extensive, and the raw materials and auxiliary materials are used together, there are some limitations in classifying them according to raw materials.

2. Classification according to dough properties According to the dough properties used in pastry, it can generally be divided into water-mixed dough (cold dough, warm dough and boiled dough), puffed dough (biological puffed dough and physical puffed dough), crisp dough (layer-crisp dough and single-crisp dough), rice flour dough (cake-like dough and dough-like dough) and other doughs. This classification is very helpful for learning and the formation principle of pastry crust, and it is often used in teaching.

3, according to the mature method classification according to the mature method of pastry, generally can be divided into boiling, steaming, frying, frying, baking, flipping, etc. This classification method is often used in teaching and the classification of pastry examples. Combined with the classification of dough properties, it can classify pastry systematically.

4. Classification according to morphology. This division is based on the basic switches of various noodles that people are used to, which can also be called commodity classification. Generally, it can be artificial: cakes, cakes, dumplings, cakes, dumplings, zongzi, noodles, porridge, steamed dumplings, wonton, etc.

5, according to the taste classification According to the taste, pasta can be generally divided into three types: sweet, salty and compound. This classification method is of great significance to the configuration of banquet noodles and refreshments.

Western pastry can be classified as follows:

1, according to the temperature classification of snacks, it can be divided into normal temperature snacks, cold snacks and hot spots.

2. According to the purpose, it can be divided into retail snacks, banquet snacks, cocktail snacks, buffet snacks and refreshments.

3. According to the kitchen division of labor, it can be divided into bread, cakes, frozen products, chocolates, refined care and craft modeling. This classification method has strong generality and basically contains all the contents of West Point production.

4. According to the product processing technology and blank properties, it can be divided into cakes, crisp cakes, breads, puffs, biscuits, frozen sweets and chocolates.

Extended data:

Pasta is the main part of China cooking, which is famous for its long history, exquisite production, rich categories and diverse flavors. During the Spring and Autumn Period and the Warring States Period, there were already wheat, rice, rice, millet, millet, hemp seed, etc., and they were known as five grains, nine grains and a hundred grains. Among them, wheat can be divided into barley and wheat, and there are many kinds of millet, millet and rice. Grain processing technology has developed from Chu Jiu, stone mill basin, bar and cymbal to stone mill. With the production of oil, seasoning and the use of bronze cookers, fried and steamed pastry appeared at that time. Bronze cookers similar to fried dishes can be used to bake pastry.

References:

Pasta Baidu encyclopedia