What Are Baked Goods?
Baked goods include all foods cooked using dry heat in an oven. This category covers breads, pastries, cakes, and a wide range of sweet or savory desserts. Understanding the science of heat, steam, gluten, and leavening is central to mastering baked goods in professional culinary training.
In the MGU Culinary Arts division, baked goods are studied through a hierarchy of techniques, ingredient behavior, and recipe structures that form the foundation of advanced baking disciplines.
Baked Goods Categories
Select a category below to explore recipe guides and foundational baking theory:
- Breads — Yeast breads, flatbreads, quick breads, enriched loaves.
- Cakes — Butter cakes, sponge cakes, foam cakes, specialty cakes.
- Chocolate — Chocolate cakes, truffles, brownies, bars, ganaches.
- Desserts — Brownies, bars, custards, soufflés, baked sweets.
- Pastries — Puff pastry, choux pastry, turnovers, danishes, tarts, croissants, and pies.