Pastry Making Flashcards
(46 cards)
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
