Pastries and Pies Flashcards
What is a pastry?
A bread product that is characteristically flaky, tender, crisp, and lightly browned.
What are the 2 types of pastry?
Non-laminated and laminated
What is a non-laminated pastry?
Fat is cut into flour mixture
What is a laminated pastry?
A pastry arranged in alternating layers of dough and fat
In laminated pastry more layers means what?
More flaky
What are the four basic ingredients of pastry?
Flour, fat, liquid, and salt
What is the leavening agent used for danishes, croissants, and brioche?
Yeast
What are examples of tenderizers?
Acid, egg yolk, fat and sugar
What are examples of tougheners?
Egg white, flour, milk and water
What determines pastry quality?
Type and amount of flour
Why do professional bakers use pastry flour?
Due to the lower protein content
What is another factor that is important to quality?
The proportion of fat
What type of pastry is less flaky b/c lard is melted in?
Hot water crust pastry
What is a galette?
Free-form pies made without pans
What is a main-dish pie?
Deep dishes lined with dough to encapsulate savory ingredients
