Pastry Flashcards

1
Q

what is the proportion of fat to flour for laminated pastry

A

three quarters fat to flour

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2
Q

how can the fat be added?(two ways)

A
  1. incorporated at the beginning and then just folded and rolled
  2. half the amount incorporated in at the start and then the remainder during the rolling and fading stages
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3
Q

what is the dough like of laminated pastry

A

laminated dough consists of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling

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4
Q

many things can go wrong with laminated pastry and one of those is that it has not flaked well. what causes this?

A
  • oven temperature too cool, steam has not been produced quickly enough
  • insufficient liquid added, the mixture was too dry
  • pastry folded and cooled unevenly
  • pastry not rested sufficiently in a cool place
  • pastry folded too thinly
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5
Q

many things can go wrong with laminated pastry and one of those is that shrinkage happens. what causes this?

A

dough not relaxed enough after rolling and make up

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6
Q

name different types of pastry

A

puff, short-crust, choux, filo

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7
Q

when making pastry why should the kitchen, utensils and ingredients be cool

A

pastry doesn’t like warmth a the fat starts to melt and therefore does not trap as much air

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8
Q

why must the measurements in the recipe be followed exactly

A

as any deviation will change the outcome

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9
Q

why must you add a little bit of liquid at a time when making pastry

A

too much liquid creates a tough dough, whilst too little gives a crumbly texture

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10
Q

why is pastry better when its allowed to chill

A

once the dough is formed, chill for 30 minutes, this allows the gluten to relax and the fat to re harden, making the dough easy and less likely to shrink

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11
Q

why should you handle dough as little as possible

A

to minimise the development of gluten

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12
Q

what is the function of flour

A

forms the structure of the pastry, it is the bulk ingredient

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13
Q

why is strong plain flour used

A

high gluten content

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14
Q

what is the function of fat

A

in shortcrust pastry the fat coats the flour granules resulting in a crumbly texture
it also traps air between layers in flaky/ rough

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15
Q

what is the function of water

A
  • binds the dry ingredients together
  • lemon juice is sometimes added to strengthen the gluten
  • retired for stretching and rolling
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16
Q

what is the function of salt

A

adds flavour, strengthens gluten

17
Q

what is the proportion of fat to flour in shortcrust pastry

A

half fat to flour

18
Q

why is block fat best for shortcrust pastry

A

as these contain less water and are easier to handle

19
Q

what does the white fat do

A

provides shortness

20
Q

what does the yellow fat do

A

adds colour and flavour

21
Q

how are the fat and flour combined

A

the rubbing in method and mixed together with cold water

22
Q

what is baking blind

A

this is a process where the pastry case is baked before the filling is added. we use baking beans or rice to weigh down greaseproof paper and prevent the sides from collapsing and the base from rising in the oven

23
Q

many things can go wrong with shortcrust pastry such as it can go hard and have a tough texture, explain what can cause this

A
  • over kneading or heavy handling by hand or machine
  • incorrect proportions of ingredients, designated tolerances not followed, too much water added
  • incorrect oven temperature
24
Q

many things can go wrong with shortcrust pastry such as it can go blistered, explain what can cause this

A
  • oven set at a too higher temperature
  • fats insufficiently mixed into flour
  • uneven addition of water
25
Q

many things can go wrong with shortcrust pastry such as it can go fragile and crumbly, explain what can cause this

A
  • too much fat
  • insufficient water
  • over mixing the fat into the flour
26
Q

many things can go wrong with shortcrust pastry such as it can shrink during cooking, explain what can cause this

A
  • over working the pastry during kneading and rolling