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© FAB and AHDB 2011 Types of pastry
© FAB and AHDB 2011 Filo pastry This is made with high gluten content flour by hands gently rolling, stretching or pressing the dough into very thin sheets. It is a thin and fragile pastry that dries out quickly. Examples: samosas, baklava, borek and spring rolls
© FAB and AHDB 2011 Short crust pastry Fat is rubbed into the flour using fingertips or a food processor before adding liquid. The pastry is rested and chilled before being used. Examples: savoury and sweet pies, tarts and flan
© FAB and AHDB 2011 Choux pastry Fat is boiled with a water mix before flour is quickly added. This mixture is then beaten and eggs are slowly added. The mixture is piped onto a baking tray. After being baked the pastry is pierced to release the steam. Examples: Cream buns, éclairs and profiteroles.
© FAB and AHDB 2011 Hot water crust pastry Plain flour, salt, egg yolk and lard melted with hot water. The pastry can be used to line deep tins of moulded over containers while still warm. Examples: Pork pie and other meat pies.
© FAB and AHDB 2011 Rough puff or flaky pastry The pastry is baked at a high temperature initially and then finished being baked at a slightly cooler temperature. Examples: sausage rolls, savoury pie crusts and tarts.
© FAB and AHDB 2011 Suet crust pastry This pastry is made with self-raising flour, shredded suet and sometimes white breadcrumbs. Suet crust pastry should have a light spongy texture. Examples: steak and kidney pudding, spotted dick pudding and treacle pudding.
Pastry Ingredients used in pastry are - Flour used as a bulk ingredient Forms structure Dextrinisation of starch Gives colour.
Short crust pastry Ingredients 200g plain flour 100g fat 2 tablespoons cold water to bind or an egg yolk Equipment Mixing bowl Tablespoon Palette knife.
Pastry Making *Shortcrust *Rough Puff. Pastry types Pastry is basically a dough made from flour, fat, salt and water which is then used as a base, cover.
Home Economics Secondary 3 Making of Pastry. types of pastry Shortcrust pastry Shortcrust, or short, pastry is the simplest and most common pastry. It.
Home Baking © PDST Home Economics. Better flavour Attractive appearance Cheaper No preservatives You can control ingredients Advantages of Home.
Objectives of this slideshow: To learn about the 4 main different types of pastry used in school. To understand the functions of flour, fat and water.
Unit 260 Prepare and Cook Basic Pastry Dishes.. What is Pastry? Basic pastes are the building blocks of a great number of sweet and savoury dishes. A.
Pies & Pastry Pastry is the dough used to make pie crust Tarts Turnovers Appetizers Shells for main dishes.
Home Economics Secondary 3 Making of pastry. Types of pastry Shortcrust Pastry Rough Puff Pastry Puff Pastry Short pastry rough-puff pastry suet pastry.
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P I E S By: Miss Hine. Pie Begins with Pastry Pastry: The dough used to make piecrusts Used for dessert pies or meat pies.
Pies and Pastry. Pastry- dough used to make pie crust, tarts, and turnovers Pastry is used in desserts, but main dishes as well Pot pie Can add.
1 Pies and Pastries. 2 Chapter Objectives 1.Prepare flaky pie dough and mealy pie dough. 2.Prepare crumb crusts and short, or cookie, crusts. 3.Assemble.
Pastry: the dough used to make pie crusts. Also used to make tarts, turnovers, appetizers, and shells for main dishes. ○ Quiche: main dishes usually.
Pies and Pastries. Pastry: A large variety of baked products made from dough rich in fat.
Pie Crust 101 COME ON EVERYBODY! WE ARE GOING TO LEARN ALL ABOUT PIE CRUST AND FILLING.
Pastry-making A. Basic method B. Preparing tart cases.
Home Economics Secondary 3 Making of Pastry. Types of pastry We made.... Pizza,Pastry and Tart Another you will see ….. Palmier pastries, Blackberry pie,
Pies and Tarts. Pies A pie is any dish that has a crust with a filling. Types of Pies – Cream – Custard – Savory – Fruit.
Pastry Chapter 19. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved.
Pie and Cake Notes Chapter 46 & 47 Pies Pies- any dish consisting of a crust with a filling. Pastry should be tender and flaky. Filling should have a.
Delicious Pies Creative Foods. Pastry The dough used to make piecrusts. The dough used to make piecrusts. Pastry making is not difficult. Pastry making.
Pastry. 1. Flaky Pie Dough Fat is cut into flour until they are about pea size. Water is added, the flour will absorb water and develop some gluten. When.
Pie, Pastry, Cookie Y2.U8.4. Pie Parts Crust Flaky Mealy Sweet Crumb Filling Cream Fruit.
CHRM 1220 Pastries. Basic Pastry Dough Short Dough Short Dough Sweet Dough Sweet Dough Puff Dough Puff Dough Choux Paste Choux Paste.
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Understanding Food Chapter 26: Pies and Pastries.
CAKES MIXING AND BAKING Producing Cakes needs much precision than producing breads. Cakes are high in fat and sugar, creates structure that supports the.
Identify appropriate mixing methods for each type of pie dough Describe factors influencing tenderness and flakiness of pie crusts Demonstrate safe.
Pastry. Types of Pies Pie shell – baked separately, filled later, prick crust – lemon, cream Single crust pie – bottom crust and filling baked together.
Baking and Pastry. The Fabulous Five Fats/ oils Sugar Eggs Flour Leaveners.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 35 PIES AND PASTRIES.
Pies Ms. Cilurzo. Objectives: Understand the functions of the basic ingredients used in pastry. Describe the advantages and disadvantages of a convenience.
PIES, PASTRIES, AND COOKIES Prostart 2. Learning Targets Type of dough used in pie crust Type of dough used in pie crust How pie crust is made How pie.
Cakes, Cookies and Pies Unit Review. Cakes Types of cakes: –Shortened ex: layer cake, cupcakes Made by “creaming method” -Unshortened (no fat) ex: Angel.
Yeast Breads. Use a scale to measure ingredients whenever possible. Scales give a more accurate measurement, giving a more consistent outcome Scale.
Deserts can be divided into two categories Hot deserts and cold deserts Ozlan.net.
© FAB and AHDB 2011 Baking Bread. © FAB and AHDB 2011 Making bread Rub the fat into the flour. Stir in the salt and sugar. Sprinkle in the fast- acting.
Y2.U8 Baking/Desserts. Blank Next… Which ingredient makes baked goods moist, adds flavor, and keeps the baked item fresh? 1.
How to make a good pastry dough Avoid gluten development as much as possible Disperse fat so that it will perform its tenderizing functions.
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Pies and Pastries. Ingredients Flour Provides structure. Excess gluten can cause toughness! Fat Moistness, tenderness, smooth mouth feel, flavor Salt.
Pastry making To gain the best results in pastry making, the correct quantities of ingredients need to be used in the correct proportions. Half fat to.
The Science of Baking…. Chemical Reactions A recipe is like a chemical formula. Chemical reactions during baking give the product its final appearance,
© 2009 Cengage Learning. All Rights Reserved. Chapter 12 Pastry Doughs.
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