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Mind map

Shortcrust Pastry

Charlotte H-C Food GCSE English

Mind map of shortcrust pastry: ingredients, texture, functional properties and flavour

Mind map: Shortcrust pastry

Map content

Shortcrust Pastry

Ingredients
- Butter
  - what type of fat?
  - How much is necessary?
- Water
  - To bind the mixture together
  - How much is needed
  - Is it actually needed?
- Flour
  - Different types
    - Gluten free
    - Strong-bread flour
    - Plain flour
- Eggs
  - What's their purpose?
  - Are they needed?
Texture
- Shortening
  - Effect of the butter content
  - Do you need eggs or water?
- Crisp?
  - Amount of fat or water needed
  - How much liquid ruins its texture?
- Melt in the mouth?
  - Butter
Functional Properties
- Colour
  - Fat
    - Butter
    - Lard
    - What's the difference?
- Texture
  - How do ingredients effect this?
- Durability
  - How does the recipe effect this?
Chemical Properties
- Gluten Content
- Shortening
  - Are eggs necessary?
  - Is water necessary?
- How ingredients will affect it
Flavour
- Eggs
- Flour
  - Amount of flour affecting the flavour
- Fat
  - Different Types of fats
    - Butter
    - Lard
    - Both

Information

Description: GCSE Food Mind Map on Shortcrust Pastry, created by Charlotte H-C on 17/09/2018.
Created by: Charlotte H-C
Views: 32
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