Pastry

Question 1

Classification of pastry

Answer 1

Shortcrust 
Rich shortcrust 
Suet pastry 
Rough puff pastry 
Flaky pastry 
Puff pastry 
Choux pastry
Filo pastry

Question 2

Characteristics of well-made pastry

Answer 2

Golden brown colour (mailard reaction)
Rich buttery flavour
Crispy and airy texture (not soppy or doughy on base or inside)

Question 3

Guidelines for preparing/ cooking

Answer 3

Weigh ingredients accurately especially flour excess makes pastry flaky and Difficult to roll
Cold essentials- metal knife to mix/don’t over handle, avoid butter melting making pastry greasy
Introduce much air as possible (light,airy) by sieve flour, rub butter
Add liquid gradually- to much cause sticky and hard to roll
Rest+ chill pastry in fridge before baking- relax gluten = less likely shrink, easier to roll

Question 4

Baking blind

Answer 4

Baking pastry without filling

• crisp pastry base
• prevent becoming moist when filling added eg milk+eggs in quiche

Question 5

Adavantages of commercial pastry

Answer 5

• quick to make (rolled out, cut to size, desired filling added)
• little skill required (ideal for inexperienced cooks)
• useful in unfirbidden circumstances (prepare in little time)

Question 6

Disadvantages of commercial pastry

Answer 6

• expensive compared to homade alternatives (pay for convience)
• contains additives (preservatives)
• few culinary skills developed (pastry already made)
• portion size doesn’t suit consumer (block to large for inividual)

Question 7

Shortcrust pastry

Answer 7

Half quantity of fire to flour little bit of water added

e.g. quiche

Question 8

Rich shortcrust

Answer 8

Similar to shortcrust pastry addition of extra fat eggs and/or icing sugar
E.g. fruit tart

Question 9

Suet pastry

Answer 9

So where is robbed in instead of brochure

e.g. steamed pudding

Question 10

Rough puff pastry

Answer 10

Flour, water, large amount of fat
formed by rolling and folding in layers
butter added in lumps
E.g. sausage rolls

Question 11

Flaky pastry

Answer 11

Butter, flour, water
rolling and folding dough in layers
Butter added in lumps between layers
e.g. mince pies

Question 12

Puff pastry

Answer 12

Flour, water, large amount of water
formed by rolling on folding in layers
Butter added in lumps between layers
E.g. croissant

Question 13

Choux pastry

Answer 13

Hot pastry made from flour mixed with boiling water, eggs, butter
E.g. eclairs

Question 14

Filo pastry

Answer 14

Paper- thin sheets of pastry made from flour, oil, water

e.g. spring rolls