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Food Science
Pastries and Pies
| Question | Answer |
|---|---|
| Tenderizers | Acid, egg yolk, fat, sugar |
| Tougheners | Egg white or whole egg, flour, milk, water |
| Pastry | -A pastry is essentially a type of bread product that is characteristically flaky, tender, crisp, and lightly browned. IT is a delicate combination that is not always easy to achieve. |
| Lamination in pastries | arrangement of alternating layers of fat & flour in rolled pastry dough. During baking, the fat melts and leaves empty spaces for stream to life the layers of flour, resulting in a flaky pastry. This is when the fat is repeatedly folded into the dough. |
| Non laminated pastries | -They are pastries in which the fat ingredient is cut into the flour mixture.-They are (plain pastry dough) products and include piecrusts, tarts, tartlets, galettes, choux, and brioche. |
| Laminated pastries | -They are used to make puff, quick (blitz; strudel), phyllo, croissant, and Danish pastries. |
| Four essential ingredients | -Flour, fat, liquid, and salt. |
| Pastry storage | best consumed when freshly baked, but most keep longer when refrigerated than they would if left at room temperature, and some can even be frozen. Pastry doughs can be kept frozen up to 6 months |
Created by:
jaekmoore
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