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GCSE Catering > Pastry > Flashcards

Pastry Flashcards

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1
Q

What type of pastry is used to to make profiteroles?

A

Choux

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2
Q

What type of pastry is used to make quiche?

A

Shortcrust

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3
Q

If you add sugar and egg to shortcrust pastry what type of pastry does it make?

A

Sweet shortcrust or pate sucree

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4
Q

What type of pastry would you use to make samosas?

A

Filo

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5
Q

What type of pastry would you use to make spring rolls?

A

Filo

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6
Q

When making shortcrust and rough puff pastry what temperature should your ingredients be?

A

Cold

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7
Q

Pastry should always be cooked in what temperature oven?

A

Hot

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8
Q

What type of fat will give shortcrust pastry a rich flavour and golden brown colour?

A

Butter

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9
Q

What type of fat will give shortcrust pastry a very crumbly texture?

A

Margarine

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10
Q

Pastry is high in which unhealthy nutrient?

A

Fat

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11
Q

The flour used in pastry in high in what nutrient?

A

Starchy carbohydrates

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12
Q

When colour should cooked pastry be?

A

Golden brown

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13
Q

What qualities should shortcrust pastry have?

A

Crumbly (short), golden brown, rich taste.

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14
Q

What qualities should filo pastry have?

A

Golden brown colour, very flaky, very thin.

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15
Q

What qualities should choux pastry have?

A

Golden brown, hollow, crisp.

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16
Q

What qualities should rough puff pastry have?

A

Flaky, golden brown, rich taste.

17
Q

What type of pastry is used for a Bakewell tart?

A

Shortcrust

18
Q

What ingredient could you change to increase the fibre in pastry products?

A

Flour - change it to wholemeal or wholegrain

19
Q

Ready made pastry is known as what type of product?

A

Convenience product

20
Q

Why might a chef use ready made pastry?

A

Takes less time so decreases wages, consistent results, easier to store (fridge or freezer)

GCSE Catering (14 decks)

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