Pastry Flashcards
1
Q
4 types of pastry?
A
Shortcrust pastry, Puff pastry, Filo pastry and Choux pastry.
2
Q
Which pastry did we use in class?
A
Shortcrust pastry for the lemon tarts.
3
Q
What would you use flaky and puff pastry to make?
A
Sausage rolls, savory fruit pies, meat and fish patties and jam tarts.
4
Q
What can you make from choux pastry?
A
Attractive sweets and savories like eclairs.
5
Q
What are the key ingredients for making pastry?
A
Flour, fat, liquid and glaze.
6
Q
Why do they say “cool in the making, hot in the baking” ?
A
When working and making the dough it needs to be made in a cool environment, and when baking you must cook in hot oven.
7
Q
Why shouldn’t you over handle the pastry?
A
It is harder roll out and work into a smooth dough, it goes tough.
