Custard pies - PowerPoint PPT Presentation

Pastry

Pastry. Types and Characteristics of pastries and pies. I. 4 main INGREDIENTS. All purpose flour – contains gluten Salt Fat – shortening or oil; will make pastry tender and flaky . Water – use cold water for flaky crust. II. Characteristics of Pastry.

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Cakes, Cookies and Pies

Cakes, Cookies and Pies. Unit Review. Cakes. Types of cakes: Shortened ex: layer cake, cupcakes Made by “creaming method” Unshortened (no fat) ex: Angel Food, jelly roll Made using “whisking method” Testing cakes for “doneness” Use toothpick, comes out clean. Tips for cake making.

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365 views • 14 slides

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