The differences are as follows:

Different fields of food expertise

1. Pastry chef

Use cream, jam, fruit, etc. to make Western and Chinese styles Dessert pastry chef. The teaching of Western pastry class is mainly based on daily practical operations. Comprehensive teaching of various bread making, cake making, cake decoration (such as birthday cakes) and various snacks. Such as moon cakes, wife cakes, cookies, palace peach cakes, etc.

2. Baker

The collective name for masters engaged in baking food in the baking industry. Personnel who use different operating techniques, molding skills and mature methods to process and innovate main ingredients and auxiliary ingredients to make Chinese and Western-style pastries and snacks.

3. Pastry chefs

Pastry chefs (Pastry) refer to a group of people who professionally learn Western food baking techniques and then get paid through their skills and product design. RJ.Patisserie is a pastry chef. The founder has learned very good skills through his own continuous efforts.

Extended information:

1. The concept of baked food

Baked food refers to a product that uses cereals as the main raw material and is shaped and cooked using baking processing techniques. Large categories of food.

A large category of food that uses wheat and other cereal powder as the basic raw material and is matured through the process of rising and high-temperature baking. Also known as baked goods. Since most of the baked goods are made of flour with different proportions of sugar, they are also known as flour-confectioned foods.

The characteristic of manufacturing baked goods is that the baking method is used to complete the maturation of the product. Baking is a high temperature process. When the dough body is suddenly heated, the gas contained in it or the gas released by the chemical leavening agent expands suddenly, causing the food structure to loosen.

In particular, the temperature reached on the surface of the food is higher, and the reducing sugars contained in it will undergo a browning chemical reaction with amino acids and proteins, giving the surface of the product a pleasant brown color and producing a unique of aromatic substances. These are unique characteristics of baked goods. Baked foods have relatively low moisture content, good preservation properties, are easy to carry and store, and are rich in nutrients.

2. Pastry

The pastry and bread industry occupies a certain important position in the food industry. Its products are directly marketed and directly reflect the level of people's food culture and living standards. As people's lives will change from subsistence to moderate prosperity, the quality of life will be further improved, especially after joining the WTO, the domestic market will be further opened.

All of this has brought challenges and opportunities to the development of my country’s pastry and bread industry. Since my country's reform and opening up, the pastry and bread industry has developed rapidly, and the product categories, designs and varieties, quantity and quality, packaging and decoration, as well as production technology and equipment have all been significantly improved.

3. Pastry chef professional skills

Excellent pastry baking talents should have French, British, German and other bread baking skills, and can make Hong Kong-style and European-style pastry cakes and pies. Towers, cheese desserts, Korean fruit-decorated cakes, Japanese mousse ice cream cakes, etc., as well as cookies, biscuits, pastries, puffs, egg tarts, pizza, chocolate, tiramisu and other high-end hotel banquet popular Western desserts.

At the same time, you also need to understand the management and operation of the Western pastry industry.

Reference materials:

Baidu Encyclopedia - Pastry Chef

Reference materials:

Baidu Encyclopedia - Bakers

Reference materials:

Baidu Encyclopedia - Pastry Chef