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Can you name 3 different types of pastry?

Can you name 3 different types of pastry?. 3 different types of pastry. Shortcrust pastry. Rough puff pastry. Choux pastry. What is the difference between a savoury dish and a sweet dish?. What is the difference between a savoury dish and a sweet dish?.

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Can you name 3 different types of pastry?

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  1. Can you name 3 different types of pastry?

  2. 3 different types of pastry Shortcrust pastry Rough puff pastry Choux pastry

  3. What is the difference between a savoury dish and a sweet dish?

  4. What is the difference between a savoury dish and a sweet dish? • A sweet dish tastes sweet. It contains ingredients like sugar, chocolate and fruits. • A savoury dish does not taste sweet. It is served as a main course or starter. It contains ingredients like meat, fish or beans. A sweet dish A savoury dish

  5. Give some examples of sweet dishes made with shortcrust pastry.

  6. Give some examples of dishes made with shortcrust pastry. Jam tart Fruit tart Lemon meringue pie Bakewell tart

  7. Give some examples of savoury dishes made with shortcrust pastry.

  8. Examples of savoury dishes made with shortcrust pastry. Cornish pasty Quiche Lorraine

  9. How do you make shortcrust pastry?

  10. How do you make shortcrust pastry? 100g plain flour + a pinch of salt 25g white fat 25g yellow fat Cold water • Chop the fats into the flour with a palette knife. • Rub in the fats until the mixture looks like fine breadcrumbs. • Gradually add cold water until there are more lumps than crumbs. • Put the pastry in the fridge to relax.

  11. What are the 3 important tips for making shortcrust pastry?

  12. The 3 important tips for making shortcrust pastry:

  13. The 3 important tips for making shortcrust pastry: Let your pastry relax Keep it cool. Do not overhandle it.

  14. What is the ratio between flour and fat in shortcrust pastry?

  15. What is the ratio between flour and fat in shortcrust pastry? 2:1

  16. Why do we put fats into shortcrust pastry?

  17. Why do we put fat into shortcrust pastry? The fat coats the strands of gluten so they cannot become stretchy. That’s how you get the melt-in-the-mouth texture.

  18. What do you call it when you bake a pastry case with no filling in it?

  19. What do you call it when you bake a pastry case with no filling in it? Baking blind

  20. Which 3 techniques have been used to “finish” this apple pie?

  21. Finishing techniques Strips of pastry are arranged in a lattice The top has been glazed. That means it was brushed with egg and sugar before baking. The edges are crimped

  22. Can you name some examples of sweet dishes made with flaky or puff or roughpastry?

  23. Sweet dishes made with flaky or puff or rough pastry Cream horns Jam diamonds Fruity windmills Mille feuille

  24. Can you name some examples of savoury dishes made with flaky or puff or roughpastry?

  25. Savoury dishes made with flaky or puff or rough puff pastry Chicken and mushroom pie Sausage rolls Cheese tartlets

  26. How do you make rough puff pastry?

  27. Making rough puff pastry 100g plain flour + a pinch of salt 75g fats (both white and yellow) Cold water • Chop the fats into the flour with a palette knife. • Gradually add cold water until it comes together. • Roll, fold, seal, turn and re-roll. • Do this at least 5 times to get air into the mixture. • Put the pastry in the fridge to relax.

  28. What is the ratio between flour and fat in rough puff pastry?

  29. What is the ratio between flour and fat in rough puff pastry? 4:3

  30. Give some examples of sweet dishes made with choux pastry.

  31. Give some examples of sweet dishes made with choux pastry (pronounced SHOE) Éclairs - traditional chocolate ones or fancy ones Choux swans Chocolate profiteroles

  32. Give some examples of savoury dishes made with choux pastry.

  33. Savoury dishes made with choux pastry. Gougères (cheesy puffs) Stuffed gougères

  34. How do you make choux pastry 1. Melt butter in water. 3. Beat until it comes away from the sides 2. Add flour. 5. Put the buns in a hot oven 6. Pierce the buns for the last 5 minutes to dry them out. 4. Add egg.

  35. What’s the difference between pies and tarts?

  36. What’s the difference between pies and tarts? If the pastry completely covers the filling they are pies. If you can see the filling they are tarts. Nowadays people don’t always stick to this rule. Pies Tarts

  37. What’s an individual portion?

  38. What’s an individual portion? An individual portion is enough for one person. An individual portion Not an individual portion

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