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Beverages
Biscuit
Bread
Carbohydrates
Cereals
Creampuffs
Crystallization
Egg
Energy
Fats & Oils
Fish
Flour Mixtures
Foams
Foam Cakes
Food Systems
Fruits & Vegetables
Hydrocolloids, Vegetable Gums
Leavening
Meat, Fish, Poultry
Milk
Muffins
Pastry
pH
Popover
Poultry
Protein
Quickbreads
Safety
Sensory
Shortened Cake
Sponge Cakes
Starchs
Sugars
Vegetable Gums
Water
Frequently Asked Questions

OBJECTIVES

The learner will be able to --
  • define and describe the specific way in which ingredients produce various pastry products.
  • analyze and evaluate how manipulation can influence the final pastry product.
  • understand the specific way in which the ingredients produces the final product.
  • understand how manipulation can influence the final pastry product.
CONTENT

Pastries are very popular as desserts and brunch items. One type of pastry are pies. Pies are made up of the "crust" of a fat cut into flour and than made cohesive with added water. The subsequent dough is generally rolled out into a thin layer and placed in a pie pan and either baked immediately to be filled with a precooked item, or filled and cooked with an uncooked filling.

GLOSSARY
  • pastry: is a mixture of flour and fat cut in and water added to make a dough which is rolled out.
  • pastry blender: is a pastry blender is an instrument used to mix pastry dough. It usually consists of a slotted strip of metal or a number of stiff wires bent into the form of a U, with a handle across the open end.
  • pastry flour: is a flour obtained from soft wheat, being straight or clear flour grades since color is not an essential requirement. It is used in white sauces and pastry.
  • pie: a baked pastry consisting of a mixture of meats or game or fish or vegetables or fruit covered with or enclosed in a crust. One version, meat or gam in aspic in a shell of hard “hot-water” pastry, was originally raised around a mold by hand and hence was known as a raised or hand-raised pie.


    • Updated: Wednesday, May 23, 2012.