Basic Mixtures and Recipes Flashcards
Give 3 characteristics of good shortcrust pastry:
-Thin
-Crumbly
-‘Melt in the mouth’ feel
What skill illustrates a roux based sauce?
Gelatinisation
How can you avoid roux based sauced tasting ‘gritty’?
Make sure the starch is cooked out before serving.
Give 2 examples of blended sauces which use cornflour to thicken them:
-Custard
-Lemon meringue pie filling
What should you do when making meringue so that it is successful?
Add 2-3 drops of vinegar or lemon juice to the egg white before whisking it.
What should you avoid when making meringue and why?
Avoid using even slightly greasy mixing bowls and beaters because the egg whites won’t form.
What 3 things can yeasted doughs be used to make?
-Cinnamon rolls
-Doughnuts
-Soft dinner rolls
What does a yeasted dough have higher contents of compared to normal dough?
Fat and sugar.
Yeasted doughs create breads with what characteristic?
Softer breads.
Give 2 home-made pasta shapes:
-Raviolo
-Cannelloni
How long should you knead pasta for and how long should you let it rest for after?
Knead for a good 10 minutes before letting it rest for 20 minutes.
What texture should be pasta be served as, what should it not be served like?
It should be served ‘al dente’, and not soft and squidgy.
What should you cook pasta in and for how long?
Salted, rapidly boiling water and cook for 2-3 minutes.
Name 3 complex accompaniments and garnishes:
-Fanned strawberries
-Chocolate whirls
-Shards or spun sugar
What should you do when making cheesecakes or mousses?
Make these first and in individual rings or dishes so that they will set in time.
