Karteikarten
Food Tech.-Faults in Pastry
Karten in diesem Stapel (14)
- 1Shortcrust- Hard/tough pastryToo much liquid
Too little fat
Over-handling
Insufficient rubbing in - 2Shortcrust- Soft and crumblyToo little water
Too much fat
Self raising flour used - 3Shortcrust- Shrunk pastryExcess stretching, when rolling pastry
- 4Shortcrust- Soggy pastryFilling too moist
Sugar in contact with pastry - 5Shortcrust- Sunken pieOven too low
Cold pastry over hot filling
Too much liquid in filling
Too little filling - 6Shortcrust- Speckled pastryUndissolved sugar grains
- 7Shortcrust- Blistered pastryUneven addition of water
Oven too high
Fats not rubbed in evenly - 8Flaky, Rough Puff and Puff pastries- Too few layersInsufficient resting and chilling
Heavy rolling
Fat too soft. - 9Flaky, Rough Puff and Puff pastries- Fat running out during cookingOven too cool
- 10Flaky, Rough Puff and Puff pastries- Shrinking pastryInsufficient resting
Overstretching during rolling out - 11Pastry is hard and toughIngredients were too warm
Over- kneading and heavy handling
Incorrect proportion of ingredient
Oven temperature too cool - 12Pastry is blistered.Uneven addition of water
Oven set at too high a temperature
Fats insufficiently and unevenly rubbed in to the flour - 13Pastry is fragile and crumbly when cooked.Too much fat
Over- rubbing the fat into the flour
Too little water - 14Pastry is soggy in a pieSteam not allowed to escape during cooking
Informationen
- Beschreibung
- GCSE Food Karteikarten am Food Tech.-Faults in Pastry, erstellt von Holly Bamford am 19/03/2015.
- Erstellt von
- Holly Bamford
- Aufrufe
- 212
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