Chapter 24

Question 1

What is Lamination ?

Answer 1

The arrangement of alternating layers of fat and flour in rolled pastry dough. During baking, the fat melts and leaves empty spaces for steam to lift the layers of flour, resulting in a flaky pastry.

Question 2

What is plain pastry

Answer 2

Pastry made for producing piecrusts, quiches, and main-dish pies.

Question 3

What is puff pastry?

Answer 3

A delicate pastry that puffs up in size during baking because of its many alternating layers of fat and flour.

Question 4

What is mealy ?

Answer 4

A pastry made with grainy or less flaky texture, created by coating all of the flour with fat.

Question 5

What is Streusel topping

Answer 5

A crunchy, flavorful topping that can be strewn over the top of pies; it is made by combining flour, butter or margarine, brown sugar, and possibly spices (cinnamon) and chopped nuts (pecans, walnuts, or almonds).

Question 6

What is blind bake?

Answer 6

To bake an unfilled piecrust.

Question 7

What is glaze

Answer 7

(1) A flavoring obtained from soup stock that has been concentrated by evaporation until it attains a syrupy consistency with a highly concentrated flavor. A sugar-based icing poured over pies or pastries that hardens to provide flavor and structure.

Question 8

Characteristics of nonlaminated pastries

Answer 8

Plain pastry:

Pie or shortcrust pastry

More compact and crumbly than light and flaky

Hot water crust pastry: less flaky consistency b/c lard is melted in boiling water

Short or sweet dough pastry: More sugar to create a sweeter flavor and more crumbly crust.

Question 9

Examples of Nonlaminated pastries

Answer 9

Brioche pastry: from a sweet yeast dough that is not laminated

Choux pastry: a thick paste than a dough

Question 10

Characteristics of lumination

Answer 10

Puff pastry: No yeast or chemical leaveners, leavened by the expansion of moisture and air,↑ up to 8 times, extensive lamination
•
Quick (blitz) pastry: Napoleons, tart shells
•
Phyllo (filo) pastry
–Baklava, patatopita, spanakopita, and tiropita

Croissant pastry: from a laminated yeast dough

Danish pastry: yeast leavened puff pastry with sweet filling

Question 11

what is Galette

Answer 11

Free-form pies made without pans. The dough is rolled out like a large cookie; the fruit fills the center, but a 2-inch border is left that is then pleated in folds over the fruit, which shows through the center.

Question 12

what are tenderizers and tougheners in flour mixtures?

Answer 12

Tenderizers:
Acid
Egg yolk
Fat
Sugar

Tougheners:
Egg white or whole egg
Flour
Milk
Water

Question 13

The role of fat in producing flaky pastry

Answer 13

• Water in the dough turns to steam upon baking.
• The layering fat creates an impervious layer.
• The steam stays inside each dough layer, forcing it to expand because of the pressure it develops underneath each impervious fat layer.
• Fat melts and is absorbed by the dough, improving the eating properties of the pastry.

Question 14

how to make a flaky and tender pastry

Answer 14

Flaky :

Tender pastry results when fat (such as oil) mixes thoroughly
with the flour.

Flaky pastry is achieved when cold fat (such as butter) is cut
into pea
- size balls and lightly combined with the flour.

Tender:

The ease with which pastry gives way to the tooth
• Fat increases tenderness by inhibiting gluten development
• To achieve maximum tenderness: fat must thoroughly combine with flour

Question 15

The functions of pastry ingredients liquid

Answer 15

Usually water or milk
- Leavens, hydrates, and provides crust crispness
- Hydrates protein so gluten can develop
- Dissolves the salt
- Use as little liquid as possible
• Too much water causes shrinkage and tough crust
• More liquid needed at higher altitudes

Question 16

The functions of pastry ingredients Eggs

Answer 16

High in fat, tenderize pastries
- Whole eggs or whites make pastry tougher
- Add color, flavor, and richness
- Mix yolk with water and brush for golden crust

Question 17

The functions of pastry ingredients Salt

Answer 17

Only function is to add flavor
- Can be omitted, but then crust not flavorful

Question 18

The functions of pastry ingredients sugar

Answer 18

Sweetens pie or pastry flour mixture
- Not always added to pastry
- Acts as tenderizer
• Competes with flour for water and prevents gluten formation

Question 19

the characteristics of starch-based thickeners for fillings (Arrowroot, cornstarch, Clearjel®, Tapioca,)

Answer 19

• Arrowroot: low b.p. of the high-gloss starch; undesirable for fruit filling b/c it will thicken before the fruit boils

• Cornstarch: low-gloss thickener, acidic ingredients interfere with the ability to gel; might leave a “starchy-tasting”residue

• ClearJel®: resists from breakdown from acidic ingredients; stable to high temperature; reduces the tendency of weeping

Tapioca: quick-cooking (pearl) and powder

Question 20

Know what starch-based thickener should not be used for fruit pies

Answer 20

Arrowroot

Question 21

how to prepare a pâte à choux

Answer 21

The liquid, usually water, is combined with the fat and salt in a saucepan and heated to boiling (Figure 24-7). As the mixture boils, the flour is added (often all at once) and constantly stirred to keep lumps from forming. The paste is then
cooked and stirred for about 3 minutes until it is sufficiently dried out to pull away from the sides of the pan. The paste is then transferred to a bowl, where it must be allowed to cool only slightly before eggs are added, one or two at a time. When the dough is glossy and soft enough, it is placed in a pastry bag, which is used to extrude it onto the baking sheet into small rounds for cream puffs or long, narrow shapes for éclairs. During baking, pâte à choux expands in such a way as to leave a hollow center. This will be filled with whipped cream for cream puffs or cream filling for éclairs. The top is covered with a chocolate syrup.

Question 22

how to chill the dough and what rolling surface is best for rolling

Answer 22

Chilling the dough: allows flour more time to rehydrate & the gluten strands to relax

Rolling surface: cold surface is best

Question 23

what are ingredients for glazes and crumb toppings

Answer 23

Glazes: combining confectioner’s sugar, heavy cream, corn syrup, and a flavoring
• Crumb toppings: flour, butter, sugar, and salt

Question 24

what are the best pans and how many slices of pie can be produced for each pan

Answer 24

Pan: PyrexTM glass pans or pans with dull finishes are best
8-inch pan= 4 or 6 slices of pie
9-inch pan= 6 or 8 slices of pie
10-inch pan= 8 or 10 slices of pie

Question 25

Cream puffs and éclairs are made from a pastry dough.

Answer 25

Choux

Question 26

The proportion of what ingredient is probably the most important determinant of quality in pastry, especially in regard to flakiness?

Answer 26

Fat