Pies, Tarts, and Cheescakes Flashcards
What are the 4 methods by which short paste can be made?
- Shortpaste can easily be made by hand: fat and flour are rubbed together to from a fine crumb. Salt and sugar are incorporated into some egg, and this is added to the flour/fat mixture. Just mix to a paste.
- Shortpaste can be made by the creaming method: Cream fat and sugar, add liquids, then add flour and mix until smooth.
- Shortpaste can be made by mixing the fat and the ½ the flour. Dissolve the sugar and salt in the liquid, and add this to the fat/flour mixture.
- The last method is mixing the fat and flour until smooth. Dissolve the sugar in liquid, add to the fat/flour and mix until the paste is smooth.
What is the function of flour in short paste?
Flour, either cake or pastry, forms the structure of the paste. Cake flour is most often used if the paste is blocked by machine. A paste that is rolled out is more likely to be made for pastry flour and will have more strength and stability.
What is the function of fat in short paste?
Fat, butter, margarine or shortening creates a richness or shortness and improves flavour.
What is the function of sugar in short paste?
Sugar adds sweetness and tenderizes the pastry. Sugar also interferes with gluten development.
What is the function of liquid in short paste?
The liquid may be water, which binds the ingredients together. The liquid can also be egg, which improves structure to create a flan shell that will retain shape when the paste is baked.
What is the function of salt in shortpaste?
Salt improves flavour.
Explain baking of shortpaste products, particularly how they vary according to the type of filling being used.
The baking of a shortpaste shell is determined by the amount of baking the filling requires.
- If a filling does not require baking, then the pastry shell is baked and the filling is added cold, for instance a fruit tart.
- If the filling requires a short bake just to set the egg, as in a butter tart, then the shell is partially baked or given a parbake. The filling is added and given a short bake.
- If the filling requires a good bake, for example a cake type filling, then the shell is raw, the raw filling is added and two are baked together at the same time.
Describe the method of manufacture for an Old Fashioned Fruit Pie.
To make an old fashioned fruit pie: Sprinkle apples with sugar, flour and cinnamon. Fill pie shell, top with pastry, seal, crimp and bake.
Describe the method of manufacture for a Cooked Liquid/Juice Method.
To make a cooked liquid or juice method: Drain fruit juice, then add sugar and bring to a boil. Add waxy maize starch slurry and coke until thickened. Cool filling then fill into shells.
To make a cooked fruit filling such as blueberry: Bring fruit, liquid and sugar to a boil. Add waxy maize starch slurry then cook until thickened. Cool filling then fill raw pastry shell.
Describe the method of manufacture for a Pecan Pie.
To make a pecan pie: heat filling (sugar, corn syrup, eggs, butter) until butter just melts. Allow to cool then fill the raw pastry shell.
Describe the method of manufacture for a Cream Pie.
To make a cream pie: bring milk and some of the sugar to a boil. Combine the remaining sugar, egg, cornstarch and temper with the milk. Return mixture to the pan and cook until thickened. Remove from the heat and add butter and vanilla. Add hot to a baked shell.
Describe the method of manufacture for a Lemon Pie.
To make a lemon pie filling: bring water and some sugar to a boil. Combine remaining sugar, starches, eggs and temper with a hot mixture. Return to the pan and cook until thickened. Allow to cool slightly, then add butter and lemon juice. Pour into baked pie shell.
