Flaky Pastry.

Question 1

Name two dishes that you have made using flaking pastry.

Answer 1

Two dishes that you have made using flaky pastry:

• Sausagerolls.
• Jam puffs.

Question 2

Name the 5 rules when making pastry.

Answer 2

• Do not overwork it too much, otherwise it will become tough.
• Make sure that your water is ice cold.
• Allow the pastry to rest in the fridge, so that it doesn’t shrink when you bake it in the oven.
• Make sure to lift up your finger when rubbing in to incorporate air.
• Add as much water as possible at once to avoid overworking the dough.

Question 3

What is the fat used in making flaky pastry?

Answer 3

The fat used in making pastry is called parfax. It is a hard white fat.

Question 4

What can you add to strengthen the gluten in flaky pastry?

Answer 4

In flaky pastry, a little lemon juice is added to the water to strengthen the gluten.

Question 5

What is the main rasing agent in pastry and how is it incorporated (along with flaky pastry)?

Answer 5

Air is the main raising agent in pastry and is introduced by rubbing in and for flaky pastry by folding and sealing.

Question 6

What is the method used in flaky pastry?

Answer 6

The method used in flaky pastry is called roll, fold, and seal.

Question 7

What are the main ingredients in flaky pastry?

Answer 7

The main ingredients in pastry are flour, fat (Parfax) an cold water.

Question 8

What are the proportions in flaky pastry?

Answer 8

The proportions in the flaky pastry are three-quarters fat to flour.

Question 9

Fill in the missing spaces:
The fat must be at _____ ______ or else it will be difficult to place on the ____. Add sufficient ______ to make an elastic _____. If the dough is too dry you will find ____ when you roll and fold the pastry and your pastry will be _____. It is important to rest your pastry to avoid _______ in the oven.

Answer 9

The fat must be at room temperature or else it will be difficult to place on the pastry. Add sufficient water to make an elastic dough. If the dough is too dry you will find tears when you roll and fold the pastry and your pastry will be tough. It is important to rest your pastry to avoid shrink in the oven.

Question 10

Name 5 dishes you can make with shortcrust pastry.

Answer 10

5 dishes you can make with shortcrust pastry:

• Jam tarts.
• Apple pies.
• Cornish pastries.
• Quiches.
• Fruit flans.

Question 11

What are the proportions for shortcrust pastry?

Answer 11

The proportions are half fat to flour.