2392905
Description
Flashcards by Erin Poppitt, updated more than 1 year ago
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Created by Erin Poppitt
about 9 years ago
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| Question | Answer |
| Pastry Ingredients | Flour, Fat, Salt and Water |
| Pastry Types | Choux Shortcrust Flakey Filo Hotwater Crust Suet |
| Shortcrust Examples | Pies Tarts Quiches Pasties |
| Flaky/ Ruff Puff Examples | Sausage Rolls Turnovers Eccles Jalousie |
| Choux Examples | Profiteroles Eclairs |
| Suet Examples | Jam Roly - Poly |
| Shortcrust Ingredients | Plain Flour - Low Gluten Black Marg/Butter - Colour, Flavour Lard/Veg Fat - Short Texture Half Fat to Flour Half Yellow Fat, Half White Fat |
| Flaky/ Rough Puff Pastry Ingredients | Strong Plain Flour - High Gluten Allows Stretch Block Marg/Butter - Colour, Flavour Lard/Veg Fat - Short Texture Lemon Juice - Develop Gluten = Stretch |
| Shortcrust Characteristics | Short - Crumb Light Texture Crisp When Baked |
| Rough Puff/Flaky Characteristics | Layered Crisp Flakes Short Texture Crip Texture |
| Choux Characteristics | Light Airy Hollow Crisp |
| Suet Characteristics | Soft Inside Crispy On Surface |
| Shortcrust Raising Agent | Air = Trapped by Rubbing in Air = Trapped by Sieving |
| Rough Puff/Flaky Raising Agents | Air = Trapped by Sieving Air = Trapped Between Layers |
| Choux Raising Agents | Air = Trapped by Sieving Air = Trapped by Beating Eggs Steam = High Water Content and Liquid in Eggs |
| Suet Raising Agents | Carbon Dioxide = Produced by SR Flour Air = Trapped by Sieving Steam = Produced From Liquid |
| Shortcrust Standard Components | Packet Mix Chilled Block Chilled Sheet Already Rolled Out Frozen Block |
| Flaky/Rough Puff Standard Components | Chilled Block Chilled Sheet Frozen Block |
| Filo Standard Components | Chilled Very Thin Sheets |
| Shortcrust Faults - Hard Pastry/Tough Texture | Over Kneading Incorrect Proportions Incorrect Oven Temperature |
| Shortcrust Faults - Pastry Blistered | Oven Too High Fats Insufficiently Mixed Uneven Addition of Water |
| Shortcrust Faults - Fragile and Crumbly | Too Much Fat Too Little Water Over Rubbing |
| Shortcrust Faults - Shrunken | Over Stretching Not Allowing Pastry to Relax |
| Flaky/Rough Puff Faults - Not Flaked Well | Oven Too Cool Insufficient Liquid Pastry Folded/ Rolled Unevenly Pastry Not Rested Pastry Rolled Too Thin |
| Flaky/Rough Puff Faults - Shrunken | Dough Not Relaxed Enough |
| Finishes To Pastry | Egg/Milk Brushed On Top Sugar Sprinkled - Sweet Pinching Edge Pressing a Fork Around The Edges Lattice Lid Sprig Of Parsley |
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