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Types of pastry

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harriett latham

on 8 October 2014

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Transcript of Types of pastry

Lesson Objectives
To learn about different types of pastry and their uses.
Understand the functions of the ingredients.
Types of pastry
Many types of pastry are used in the catering industry. Different pastries can be used to produce dishes with a wide range of texture and flavours. The most common types of pastry are:
Pate-sucre, used in sweet dishes, eg lemon meringue pie
Sugar paste
choux pastry is used to make eclairs and profiteroles. Choux pastry is made in a very different way to other pastries although the basic ingredients of flour, margarine and water are used an egg is also added.
Choux Pastry
Short- crust is the best known pastry used and is made by the rubbing-in method.

used for sweet and savoury dishes, eg mince pies and quiche lorraine

used for cheese straws and savoury flans.

Difficult and time consuming to make.
Rich in flavour.

Used for sweet and savoury dishes, cream horns and sausage rolls.

Used in the same way as puff pastry, but with a lower fat content.
Rough puff

Used in the same way as puff pastry, therefore time consuming and difficult to make but good flavour.
Used in sweet and savoury dishes for example a apple strudel and spring rolls.
Filo pastry
Activity one
1) Write onto your post it notes as many dishes that you can think of that are made with pastry.
Activity two
Now stick your post it notes under the name of the type of pastry it is made using.

Have we guessed correctly??
All kinds of pastry we are looking at use plain flour.

Flour helps form the STRUCTURE of pastry and is the MAIN INGREDIENT. When the pastry is cooked DEXTRINISATION occurs. The starch is converted into sugar, which is CARAMELISED, giving the pastry its colour.
Task One:
On the worksheet provided fill in as many examples of pastry dishes into the table. Use your post notes to help you.
Fat (marg/lard/butter)
'SHORTENS' the product, the fat coats the flour particles and prevents too much water being absorbed so that the long strands of gluten cannot form.

Pastry needs to have a 'SHORT' texture and long gluten strands would prevent this. Lard or solid vegetable oil has more shortening properties than margarine, but does not give a good FLAVOUR. Therefore a combination of the two fats gives the best result.
Water BINDS the ingredients together, and helps form the STRUCTURE of the pastry.
adds FLAVOUR to the pastry
Swap to wholemeal flour
Increases the fibre content of the product.
Affects taste, texture and appearance.
Extra water is nessasary, as the bran in wholemeal flour makes it more aborbent.
Add cheese
This can be added before the water or put on top before baking.
increases the fat content, which is already high.
alters taste and appearance.
Add sugar
Changes savoury pastry to sweet pastry.
Task Two:
Also on the worksheet provided, explain the functions of the ingredients
Task three and four:
Work out the costings of the two shortcrust pastry dishes you have made.
Using the information you have learnt think about how you could make a shortcrust pastry dish healthier.
Baking Blind
Pastry dishes are sometimes baked without a filling or on occasions the pastry needs to be part baked before the filling is added. this is how it is done:
Full transcript