Food Y08 Spr1 Flashcards
1.1 What ingredient make bread rise?
Yeast
1.2 What is the process called when you stretch the gluten?
Kneading
1.3 What is the process called when you leave the dough to rise?
Proving
1.4 How do you know when your pizza is cooked?
Golden brown and when the edges re tapped it will sound hollow.
2.1 What method is used to make shortcrust pastry?
Rubbing in method
2.2 What ratio is flour to fat in pastry?
02:01
2.3 What are the three ingredients used to make shortcrust pastry?
Plain flour, butter and water.
2.4 What texture should shortcrust pastry be?
Crumbly and have a short texture.
2.5 What other types of pastry are available?
Puff, filo and choux.
3.1. What is shortening?
Making the strands of gluten smaller.
3.2 What type of pastry is used to make jam tarts?
Shortcrust pastry.
3.3 What type of flour is used for shortcrust pastry?
Plain flour
3.4 How do you make the pasties have a professional finish?
Brush with egg and crimp the edges.
3.5 What piece of equipment could you use to make your pastry to save time?
Food processor.
4.1 What is the raising agent used in puff pastry?
Steam
4.2 What products can puff pastry be used for?
Pies, pasties, turnovers, sausage rolls.
4.3 What type of filling is usually used in Danish pastry?
Fruit.
6.1 What creates the layers in puff pastry?
Steam
6.2 What makes a good finish on a pastry?
Golden brown, brushed with egg.
6.3 What is a glaze?
Beaten egg to give a shiny surface.
5.1. Where does shortbread originate from?
Britain
5.2 What method is used to make shortbread?
Rubbing in method.
5.3 What is the function of butter In the shortbread?
To shorten the strands of gluten in the flour to give a crumbly texture.
5.4 How do you know when shortbread is cooked?
Golden brown around the edges.
5.4 Why do we need to leave shortbread to cool on the tray?
To harden.
