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Why does marble keep pastry cool?
How do I make a stronger pastry crust to hold a meat filling?
Why do some pastry recipes call for vinegar?
Several products in our pastry production use aluminum foil. Should we place the dull or shiny side against the products?
Several of our products are made with phyllo pastry. Could you give us some handling tips?
Hillary was making a tender, flaky pastry. What procedures should be used?
Why does one have flakiness in baked pastry?
Why does rerolled pie curst become tough?
Hillary prepared a pastry. In looking at recipes, she noticed that some indicated to cut the fat into the flour until it was the granulation of coarse cornmeal whereas others discussed the size of garden fresh green peas? She was perplexed, why and how did these differences affect the pastry? Explain how you as the food professional might answer this question.
At what stage of mixing in the plain pastry method may you mix to much and cause toughness
What makes a soggy pastry?
Why can not one just add all the ingredients together and mix to form a pastry?
What is (are) the role(s) of fat in pastry?
What is the effect of varying the temperature of the fat in making pastry?
hat is the affect of the fat plasticity on pastry quality?
What is the effect of added fat on tenderness of pastry?
What characteristics of fat contribute to flakiness?
What would be the difference in using oil, shortening, or butter in a pastry?
Discuss the effect on pastry quality of using too much water in proportion to the fat and flour ingredients.
Describe the effect of substituting whole-wheat flour for all-purpose white flour?
Account of the differences in pie crust pastry when milk is substituted for water as the liquid
What is pastry flour? Why is it recommended for making pastry?
Why might a pastry recipe contain added acid ingredients? What are they?
Is sugar ever added to a pastry recipe? What would be the probable affect?
What conditions may cause pastry to shrink? How does stretching the raw pastry affect the final product?
Describe what happens to the fat and water when pastry is baked?
Why are baked pie shells normally pricked before baking?
What conditions may cause pastry to shrink? How does stretching the raw pastry affect the final product?
Why does one have flakiness in baked pastry?
Discuss pastry making.
Our apple pies are great, but the shelf life is only two days. What can we do to extend the shelf life?
We have created a new line of pies, but wonder if we should call them tarts? How are pies and tarts defined?
Our pumpkin and sweet potato pies are cracking during baking. We make them with lots of egg whites. Can you help?
We have trouble with our puff pastry. It always has a poor volume. What do we need to change?.
What is the difference between pate brisee and pate sucree?
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Updated: Friday, July 24, 2009. |
