Lab 13 Pastries And Pies Ch 24 Flashcards
1
Q
What are the two types of pastries?
A
Plain Pastry
Puff Pastry
2
Q
What are the three main ingredients when making pastries?
A
Flour
Fat
Liquid
3
Q
All purpose flower has —- protein equals—- gluten.
A
Less
4
Q
The 4 most common fats used for pastries are
A
Lard Oil Butter Vegtable Shortening (Coconut oil)
5
Q
What is a liquids main function in a pastry dough recipe?
A
Top bind dough
Hydrate gluten
Create steam leavening
6
Q
How is tenderness described
A
The ease with which past gives way to the tooth
7
Q
What can cause a pastry to be tough?
A
To little fat
To much liquid
Over handling dough
High protein
8
Q
Acid, Egg yolk, fat, sugar are tenderizes or tougheners
A
Tenderizes
