exam Flashcards
(26 cards)
list the basic ingredients in pastry
flour
fat(butter)
salt
water
name 4 types of pastry
shortcrust (pies)
suet (dumplings )
flaky puff pastry (croissant)
choux pastry (chocolate eclairs and profitres)
why is the gluten content of flour in making choux pastries and pies important ?
high gluten content in flour enables the pastry to stretch and form many layers during cooking or baking
List the methods used to make pastry
1-sieve the flour and salt
2-mix the fat and flour
3-Add the liquid and mix it into the dough
4-Roll out the pastry
5-cook/bake The pastry in a hot oven
What is the function of flour
Provides bulk and volume to the baked products (cakes)
What is the function of fat
Add flavor moisture and color to the baked products (biscuits)
What is the function of eggs
Adds color , flavor and aerates cakes (all baked products)
What is the function of sugar
Add flavor color and texture in baked products (ex cookies & cakes)
What is the function of baking powder
Produces carbon dioxide with moisture and heat andbaked products rise due to carbon dioxide in the baking powder (ex cakes )
What is the function of yeast
Add volume to baked products (ex bread
How to ensure a successful recipe
Measure ingredients accurately
follow recipe instructions carefully
Accurate temperature control
Why will dishes be dry and lack of flavor
If too little sugar was used
What would happen if two little egg is used in baked products and desserts
The coagulation process is compromised
Cracked cake surface is the result of using
Too much raising agent
Using too much flour and baked products can make Pastries
Dry and stiff texture
The correct batter and dough consistencies will not be formed
It’s too much liquid is used
Gift two reasons if the baked cake is spoiled
Ingredients weren’t Measured correctly
Oven temperature was incorrect
What would happen if the baking pan is too big
A flat and thin layer cake Will result
Why would an outside of a steak be burnt and the inside is raw
The hub temperature is too high and the steak burns on the outside while the inside is still raw reduce the temperature
Why would short crust pastry be tough and shrink from the side
That dough is stretched too much
Is it a good practice To set the heat level very high to cook faster
No
What will happen if we try to cook on very high heat setting
The outside will be burnt and the inside will be uncooked
Give 2 suggestions if food in the oven is getting brown quickly
Turn the oven temperature 10°
lower lower the oven shelf
what happens if oil or fat on the hob it’s too hot
Different oils have different smoke points and may burn easily
