Pastry Making Flashcards
Define pastry
A dough made from fat, flour and water
What can be added to dough to make it “richer”?
Egg, cheese, or sugar
Define dough
A mixture of flour, a leavening agent, and a small amount of liquid to form a mass that is thick but pliable
Define “relaxed”
The resting period for pastry dough to prevent shrinkage
What is done to prevent the shrinkage of dough?
The ball of dough is wrapped in plastic and placed in a refrigerator for at least 30 minutes before rolling out
Define “bake blind”
To blind bake means to bake a pie crust partially or completely before filling it
Define “dredge”
Sprinkling flour on the board before rolling out the pastry
Define “sealing”
To seal is to close the edges of a pastry with either a fork or fingertips and cold water
What are the main ingredients for pastry making?
Flour, fat, and water
What is the most often used flour for pastry ?
Plain flour
What are four fats used in pastry making?
Margarine, shortening, lard, butter
What temperature should water be in pastry making?
Cold
Why is cold water used in pastry making?
It keeps the dough cool and that prevents the fat from melting during mixing. It also helps to develop the gluten in the flour and provides steam.
Name the 7 different types of pastries
Short crust pastry, Flaky pastry, Puff pastry, Rough Puff pastry, Choux pastry, hot water crust pastry, and Suet pastry.
What determines the type of pastry being made?
the kind of fat, the proportion of fat to flour, and the method of mixing the fat with the flour.
True or false
A short crust pastry should NOT crumble easily without breaking
False
Define tenderness in pastry making
For a pastry to be tender, it means that it breaks easily when it is bitten off or cut with a fork.
In which three types of pastries should the crust be flaky?
Flaky pastry, puff pastry, and rough puff pastry.
What 6 good characteristics should quality pastries have?
1)Light golden brown color
2) Flakiness
3) Tenderness
4) acceptable flavor
5) Lightness
6) Shortness
Which type of fats are used to make short crust pastries?
Vegetable oil, margarine, or butter
What is the proportion of fat to flour used in short crust pastries?
1/2 fat to flour
Name two of the main ingredients used in shortcrust pastry excluding fat
cold water and salt
What method of incorporating is used in shortcrust pastry making?
Rub-in
Give four examples of short crust pastries
sweet and savory pies, tarts, flans and quiches
Which fats can be used to make flaky pastries?
margarine or butter
What is the proportion of fat to flour used in flaky pastry making?
2/3 - 3/4 fat to flour
What other 3 ingredients are used in flaky pastry making?
Salt, cold water, and lemon juice
What is the method of incorporation used to make flaky pastries?
rub-in or rolling & folding
Give three examples of flaky pastries
patties, pastry horns, and sausage rolls
Which fats are used to make rough puff pastries?
margarine or butter
What is the proportion of fat to flour used in rough puff pastries?
2/3 - 3/4 fat to flour
What 2 other ingredients are used in rough puff pastry?
cold water and lemon juice
What method of incorporation is used in rough puff pastry making?
rolling & folding
Give two examples of rough puff pastries
pies & tarts
Which type of pastry is the most popular?
Short crust pastry
Which pastry contains less fat than the others?
Short crust pastry
Which type of pastry is considered to be the ‘richest’ and why?
Puff pastry is considered the richest type of pastry because it contains an equal weight of fat to flour.
A rough puff pastry is somewhat similar to a flaky pastry but there is a difference, highlight it.
The method of incorporating fat is different. Flaky pastry uses the rolling & folding while flaky pastry uses both rub-in method and rolling &folding.
Which type of pastry is not very popular in the Caribbean?
Hot water crust pastry
Give two examples of hot water crust pastries
puddings and meat pies
Which type of pastry includes eggs as an important ingredient?
Choux Pastry
Give two examples of choux pastries
eclairs and puffs
Give two examples of suet pastries.
steak and kidney puddings
What is the type of fat used to make suet pastries?
beef suet
Which type of pastry is the only type that can be boiled and/ or steamed?
Suet pastry
Which type of pastry is the only type in which a chemical raising agent is added?
Suet pastry
