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136 Cards in this Set
- Front
- Back
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Pastries are characteristically
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flaky,tender,crisp and lightly browned
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Pastries can be
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intimidating to prepare and cook because measurements need to be precise as does technique, temperature and time management
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Typically no yeasts or chemical leavers are used in
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pastries
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What has a huge number of variations?
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pastries
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2 main types of pastries are
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-NON-LAMINATED
-LAMINATED |
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fat ingredient mixed directly into flour mixture is
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NON-LAMINATED
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fat ingredients repeatedly folded into the dough is
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LAMINATED
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Associated with the 2 broad types of pastries we have the corresponding common pastry names:
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Plain pastry
Puff pastry |
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Plain pastry is ________
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non-laminate
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plain pastry is also known as ___ or ____ ____ pastry
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pie
short crust |
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Plain pastry is characteristically ____/_____
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compact/crumbly
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In plain pastry _____ ____ is cut into small pieces & either cut or rubbed into the flour mixture
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chilled fat
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Minimal _____ water is added to ____ pastry
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cold
plain |
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plain pastry dough is ____/____ prior to rolling
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chilled/relaxed
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Variations of plain pastry include
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hot water crust pastry
short or sweet dough pastry brioche choux |
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Puff pastry is the _______ type. It is also ___,____ and _____
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laminated
Light,airy and flaky |
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Puff pastry puffs up during cooking up to _X
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8X
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Puff pastry is leavened by ____ & ____ expansion
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steam & air
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Puff pastry _____ achieved through lamination process. ____ is folded into the dough. Series of ____, ____ & _____ manipulations create up to _____ layers
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flakiness
Fat folding, rolling & turning 1000 |
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What type of pastry is time consuming ?
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puff pastry
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Varieties of puff pastry include
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Quick/Blitz
filo criossant danish |
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Precise proportions of ____ is criticial to the success of all pastries
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ingredients
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Most pastry is comprised of
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Flour
Fat Liquid Salt |
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____ & ____ are sometimes added to pastry
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eggs & sugar
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Most pastries rely on ___ for leavening (as opposed to adding a _____ ____)
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steam
leavening agent |
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Short crust pastry contains
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flour100, fat 40, water 33, salt 1
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Flaky pastry contains
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flour100, fat 40+, water 33, salt 1
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Danish pastry contains
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flour 100, fat 50, water 50
-(eggs, yeast, flavourings) |
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Filo pastry contains
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Flour 100, Fat (variable), water
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Pastry tends to have less ____, ___ flour is often used
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protein
cake |
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If plain flour is used in pastries we tend to add more ___ to ____ gluten formation
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fat
decrease |
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Too much of any types of flour tends to ____ pastry
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toughen
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Acid ingredients can help with _____ by breaking long ____ strands in pastries
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tenderness
gluten |
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what can impact on dough tenderess of pastry - because of melting fat
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minimal handling
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Why is minimal water added to pastry
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It facilitates gluten formation
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Large amounts of _____ are generally required in pastries (does vary) particularly with flaky crusts
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Fats
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Flakiness of pastries depends on
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-Size & firmness of fat particles, the evenness of distribution
-Cold fat incorporated (not creamed), which then melts during baking leaving empty spaces -NOT evenly mixed throughout |
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fat has an impact on ______. Tender pastry occurs when fat ____ more into flour. Flaky pastry is achieved with cold fat in ___-___ ____
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texture
melts pea-size balls |
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More fat layering leads to _____ pastries.
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more flakier
Less fat = less flakey |
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Why is pastry flakiness maximised by keeping everything cold?
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-less absorption of fat by flour
-more pea sized balls surrounded by flour are dispersed, to become pockets on baking |
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How can pastry and ingredients be kept cold when being prepared?
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-Using fingertips & minimising contact
-Place dough in fridge between rollings |
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What fats produce the flakiest pastries?
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firmer plastic, 100% fats
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Shortening is ___ & more ____ than butter when refridgerated so it can
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softer
pliable -coat the flour more easily -be rolled out when refrigerated |
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Butter & margine contain ____ which has implications for pastry preparation
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water
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____ are least desirable for flaky pastry
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Oils
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Lard will produce a very _____ pastry, but is less common because of its tendancy to go _____ and its _____ fat content
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flaky
rancid high |
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Layering fat in laminated pastry creates a _____ layer which traps _____
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hydrophobic
steam |
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Low/no fat in the pastry dough for
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Strudel
Filo |
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Highest fat in the pastry dough for
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Flaky
Danish French |
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High fat in pastry dough for
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Short
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Tenderness of pastry is the
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ease with which the pastry gives way to the tooth
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How does fat in pastries increase the tenderness?
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by inhibiting the gluten developement
>best when it coats the flour completely >must be allowed to combine thoroughly with flour >Aided by fat melting into the flour |
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The balance of tenderness & flakiness is achieved in pastry by
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allowing some fat to be absorbed & some left in pea sized balls
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Too much ____/____,too little ___ encourages gluten development causing ____,____ and _____ flavoured pastry
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flour/water
fat tough dry flat |
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Too little gluten makes pastry too _____ & _____
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tender
crumbly |
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too tender & crumbly pastry occurs when?
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-fat cut into too smaller pieces
-use of oil, -too little water & dough under maniupulated |
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Order from increasing energy and fat content (the same). Filo, shortcrust, puff
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Filo
Puff Shortcrust |
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Fat is always added to flour first in pastry making to
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distribute the fat?
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Liquid in pastry is usually ____ or _____
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water
milk |
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Liquid plays a critical role in pastry for
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-Leavening by steam
-Hydration of gluten -Dissolving of salt |
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as little ____ as possible should be used in pastry. Too much causes excess ____ and too much ____ & subsequent ___ crust
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liquid
shrinkage gluten tougher |
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Why is lemon juice or vinegar occasionally added to liquid portion of pastries?
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to help inhibit gluten formation
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Yolks contain ___ & tend to ____ pastry
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fat
tenderise |
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Whole eggs & whites tend to ____ pastries because they act as ___ and add ____
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toughen
binders liquid |
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Salts only function in pastries is to add ____
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flavour
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Sugar in pastry is used to ____,_____ and help _____ the crust
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sweeten
tenderize (competes with water) brown |
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Pastry tendizers are
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Acid
Egg yolk Fat Sugar |
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Pastry tougheners include
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egg white or whole egg
flour milk water |
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When mixing plain pastry ingredients the loose mixture is then bound together using minimal ____ & _____
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water & manipulation
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Cold or iced water is sprinkled evenly (approx 1 ___ at a time) over flour after which the mixture is ___ with a fork
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tbs
tossed |
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When mixing plain pastry ingredients when dough no longer clings to bowl its press lightly into a ___ ___, wrapped in plastic & chilled
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flat disc
Then ready for rolling! |
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Mixing puff pastry requires _ seperate mixings
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2
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Fat component (butter block) is the ____ component mixed. It is mixed by ___ then shaped into __cm x __cm square approx __mm thick
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first
hand 30 30 6 |
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Dough component is the ____ component mixed in puffy pastry. Includes ___,___,___ (occ fat). Often has ___ flour (more manipulation). ___ flours. ___ chunks (if used) cut into flour with fingertips to form coarse crumb
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second
flour,salt,water cake sifted fat |
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When mixing puff pastry the mixture is formed into a ____ with a well. ___/___ is poured into the well. ____ is integrated with both hands, more added if needed. Dough is then _____ for 30 minutes (as is butter block)
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mound
Water/Salt Water refrigerated |
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Both plain & puff pastry muts be rolled with _____ ____ ____
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minimal hand contact
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Over manipulation of pastry by ____ will impact on quality of pastry - ____,_____,_____
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rolling
tenderness, flakiness, cripness |
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Chilling pastry dough:
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-allows flour to rehydrate
-allows gluten to relax -if too stiff, allow to sit at room tempt until ready |
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Pastry rolling surface is best if ____ and sprinkled with ____
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cold
flour |
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General Guidlines for rolling pastry include
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-Dough flattened slightly on top with hand - starting pt
-Short strokes with rolling pin – centre outwards -Till dough approx 3 mm thick -Less pressure at end of roll to avoid thin edges -Edge of dough lifted intermittently to allow surface dusting -Lightly & as little as possible |
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3 types of pastry dough for
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1.Flaky/puff
2.Danish 3.Filo |
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3 types of fat addition in pastries are
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1. Solid layer - short crust
2. Rough cut - puff 3. brush on - filo |
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Puff pastry layers cause ____ during baking
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puffing
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Quick puff/flaky for
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pie tops, sweet or savoury
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Strudel is
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rolls containing fruit or sweet cheese
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Danish is
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sweet yeast bread, glazed and filled
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French puff pastry is
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vol-au-vents
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Greek puffy pastry is
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Filo - filled with spinach/cheese and baklava
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Choux is
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a paste
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How do you avoid a soggy bottom crust when baking pastry?
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by fully thickening the fillking before adding it into the pie shell or pre-bake the bottom crust
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A 3rd method of preventing a soggy bottom crust when baking pastry is
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to prepare a mealy crust
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Define mealy
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a pastry with a grainy or less flaky texure, created by coating all of the flour with fat
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Define blind bake
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to bake an unfilled pie crust
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Pastries are best consumed while ___, but most keep longer when _____ and some can even be _____. Pastry doughs will freeze for up to _____
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fresh
refrigerated frozen six months |
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Unbaked pies will last for _____ in the freezer while baked ___ pies can be frozen for up to ___ to ___ months
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four months
berry 6 to 8 months |
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Not all pies can be frozen, especially if they contain ___ and ____ products which may ?
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egg
milk seperate out |
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Biscuits have many _____,____ and ___ : hard, soft, sweet, savoury
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formulations, textures and flavours
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Variables in biscuits include
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-protein content of flour
-milk instead of water -types of fats -type of baking powder -the formulation as a short or extensible DOUGH or thick/think BATTER |
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Types of biscuits are determined by ____ of the ___ or ____ into six categories
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fluidity
dough batter |
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Why are biscuits diffucult to categorize them?
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Because of their seemingly endless assortment
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What are the 6 categories of biscuits
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-Bar
-Dropped -Pressed -Molded -Rolled -Icebox/refrigerator |
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The type of biscuit to be prepared determines the ____ method, but for most types the conventional ___ method is used
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mixing
cake |
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Once the ingredients are chosen based on whether a ___ or ___ biscuit is desired, they are usually just barely mixed together until _____
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flat
puffy moistened |
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What will cause cookies to be hard and tough due to the addition of too much air?
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Overmixing
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A ____,____ tray should be used for baking
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flat
metal |
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____ containers are best for maintaining cookie _____ when storing biscuits
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airtight
freshness |
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As soon as the cookies are cooled they are
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transferred to a flat dish or plate and covered with plastic wrap or metal foil
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Biscuits may be arranged in ____ in a covered cookie jar or plastic zipper bag when storing
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layers
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Some commercially packaged cookies can be kept for _____
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months
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Most cookies (except those with ______ fillings) are ideal for freezing
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fresh fruit
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Cakes are classified according to whether or not they contain ____
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fat
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The majority of cakes are
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-shortened
-unshortened -chiffon |
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Shortened cakes are (butter or convential cakes) and leavened with _____ or ___. Types include?
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baking powder or soda
Chocolate Pound white fruit spice yellow |
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unshortened cakes are (sponge or foam cakes) leavened with _______. Types include
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beaten egg whites
Angel Sponge |
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Chiffon cake is a ? types?
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hybrid of both shortened and unshortened cake. Leavened with both baking powder or soda and beaten egg whites
Chocolate chiffon Lemon chiffon |
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Cakes usually contain a higher proportion of ___,____and ____ to ____ than breads do, and the flour used is usually ___ flour
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sugar, milk and fat
cake |
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Both ___ and ___ contain the proteins that contribute ____ and ___ to cakes
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flour and eggs
strength and structure |
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____ and ___ provide moisture and tenderness to cake
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Fat and Sugar
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What are 4 other factors besides ingredients and mixing methods should be considered when baking cakes?
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-Type of pans to use and their treatment
-Timing -Temperature -Testing for doneness These vary depending on whether the cake is shortened or unshortened |
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The timing of ____ the cake batter and getting it into a properly heated oven is another important factor in cake _____
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pouring
quality |
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If a cake is left to stand too long it will become
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dry/aerated
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When cakes are nearing doneness, they start to "____" at the pan edges
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wrinkle
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Cakes should be removed from the oven before
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a gap forms between the cake and the pan.
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Once the cake is done, it should be
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removed gently from the oven and allowed to cool on a rack for 5 or 10 minutes
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Placing a cake on a rack allows?
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even air circulation under the cake; this prevents condensation and sogginess
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Compact grain and low volume in cakes will result from
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over manipulation
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fine grain, light spongy texture and high volume in cakes will result from
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optimal folding
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uneven grain, course texture, low volume in cakes will result from
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under-manipulation
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____,____ baking tins are best for even and rapid heat penetration to assist fast _____ of proteins which trap _____
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Shallow, dark
coagulation air |
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Do not allow crust to form before center of the cake has baked. Caused by ? what happens to cake?
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Too high temperatures
Will be undercooked in the center |
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What happens if baking temperature is too low?
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leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinzation of the starch
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The amount of type of sweetener used in the preparation of cake affects its
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ability to be stored
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Cakes ___ fairly quickly, how can this be prevented to some degree?
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stale
by keeping them covered |
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Placing half an apple in a cake box also seems to extent the
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shelf life of a cake
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Frosting the cake as soon as it cools is another method to
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slow down moisture loss
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Freezing cakes is a method to deter
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staling
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