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Home ec
Home baking- pastry.
| Question | Answer |
|---|---|
| What is pastry? | A mixture of fat,flour, and water that is made into a dough,rolled,out kneaded and shaped. |
| What are the types of pastry? | Shortcrust,rich shortcrust,flaky puff/rough puff, choux,filo. |
| How is shortcrust pastry made and name one example it is used for. | Half amount of fat to whole meal flour used for whole meal crust,example is sausage rolls. |
| How is rich shortcrust pastry made,name one example it is used for. | Same as shortcrust,but additional ingredients added such as eggs and sugar,example is mince pies. |
| How is flaky puff/rough puff pastry made,one example it is used for. | Special rolling and folding techniques are used to introduce air into the pastry,they are high in fat,and time consuming,exmaple is cream slices. |
| How is Choux made and name one exmaple it is used for. | Choux pastry is a wet pastry made by melting fat in water then adding flour and eggs,exmaple is eclairs |
| How is filo pasty made and state one exmaple it is used for. | Filo is a very thin pastry usually only made by specialist bakers,and a example is spring rolls. |
| What are the guidelines/ruels you follow when making pastry to make sure it doesn’t turn out bad. | 1.Keep ingredients and utensils cold, 2.introduce air by e,g sieving,rubbing in, 3. Do not make pastry too wet 4. Allow pastry to relax in fridge before rolling 5.roll gently on floured surfaces turn frequently while rolling. 6. Cook in a hot oven , |
| Explain why the guidelines 1-3 are neecessary. | 1. If the inbred nuts and utensils aren’t cold, fat melts it will make a heavy greasy pastry 2. Introducing air makes pastry light when cooked. 3. Making pastry to wet will make it stick to table,it’ll be impossible to roll,1tbsp lowuid at a time. |
| Explain why guidelines 4-5 are necessary | 4, allowing pastry to relax hardens fat and relaxes gluten,makes pastry easier to roll,it doesn’t shrink in oven 5.rolling gently is necessary to not stretch or over roll the pastry or it will shrink when cooked. 6 |
| Explain why guidelines 6 is necessary | 6. Cooking in a hot oven 200 Celsius hurts the starch grains so they absorb fat,this prevents a heavy greasy pastry. |
| What is baking blind. | Baking blind means baking a pastry case without any filling, |
| What does baking blind do? | Seal the pastry,it prevents it from absorbing juices of the filling and becoming soggy, It ensures that the pastry is fully cooked when using fillings with a short cooking time. |
| Name the steps for baking blind. | 1. Put pastry in tin you’ll bake it in,pierce the base of it with a fork 2. Use a sheet of grease proof paper on the base,cover with rice or baking beans 3. Bake for 15 minutes at suitable temp 4, remove paper and rice/beans,cook further for 5 minutes. |
| What are the basic ingredients for baking | Fat-butter/oil. Flour Sugar Raising agents e,g bread soda Liquid e,g milk. Eggs |
| What is the purpose of the fat? | It keeps baked good fresh long |
| What is the purpose of flour | Flour contains gluten,a kind I’d protein that gives the baked goods structure. |
| What is purpose of sugar and eggs? | Sugar is to sweeten, Eggs bind the dry ingredients together. |
| What is the purpose of raising agents | To help cakes or breads rise e.g bread soda. |
| What is the purouse of liquid | Liquids E.g milk binds dry ingredients aswell. |
| What are the Types of flour. | Brown/wheat Self raising Plain/white Whole meal Gluten-free. |
| What are the disadvantages of home baking | Messy Time consuming Safety and danger,risk of burns Use of electricity or energy. |
| Advantages of home baking | Fresh Less preservatives/additives Costs less. |
| What are methods of making breads/cakes. | Rubbing in Creaming All in one Whisking Melting |
| Explain rubbing in. | Fat is rubbed into flour with fingertips till mixture looks like bread crumbs,used for scones or pastry. |
| Explain creaming | Fat and sugar are beaten together till creamy snd pale in colour,fully incorporated,used for cupcakes or cakes. |
| Explain all in one | Ingredients added all at one and mixed,used for cuocakes or cakes. |
| Explain whisking. | Eggs sugar are whisked together till thick and creamy,used for meringue or sponge cake. |
| Explain melting | Ingredients that melt all are melted together e,g fat,sugar,used for brownies and gingerbread men. |
| Advantages of box mixes. | Saves times,less mess,no waste. |
| Disadvantages of box mixes. | Appearance/taste is mid Higher than usual in sugar,sal,fat Preservatives Expensive |
| What are the common raising agents | Bread soda,air,baking power,yeast. |
| Explain how air works as a raising agent. | Air is added by sieving or rubbing in,whisking,creaming,ect, in the oven the hot air rises which pushes the mixture up |
| Explain how bread soda works. | Bread soda is an alkali meaning in baking it’s not an acid,so it’s added to acids like buttermilk, since the alkali and acid are combined ir creates CO2, helping. the baked goods rise. |
| Explain how baking powder works. | Baking powder is both acid and alkali meaning any liquid can be added and it’ll still produce CO2, the baked good will still rise. |
| Explain how yeast works. | Yeast is a organism,it is used in bread making It needs time,warmth,oxygen,food,moisture in order to Grow (also may need slightly acidic ph to grow) once it’s grown it produces CO2 when moist,becomes stretchy and elastic,helps bread rise. |
| Explain the steps of raising agents work. | 1- rise,alkali+ acid + liquid= rise 2. Creates CO2- form alkali and acid combo 3.forms crust 4. Stops collapsing,rises. |
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