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Pastry Making Methods

GCSE AQA Food Technology
by

Sarah Tapp

on 12 October 2012

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Transcript of Pastry Making Methods

Combining Ingredients Pastry Making Methods How many different types of pastry can you name? Different Types of Pastry Pastry is basically a dough made from flour, fat, salt and water.

It is rolled out and used as a base, cover or envelope for sweet and savory fillings A ratio is a way to compare amounts of something RATIOS What is Pastry? Short
crust* Rough Puff * Choux* Flaky Sweet short
crust Filo Hot water Crust Suet *You need to be able to make these LO1: You need to be able to state different pastry making methods and ratio's of ingredients for each method LO2: You need to explain the functions of ingredients in shortcrust and rough puff pastry. LO3: You need to identify faults that can occur when making pastry . Task: Work out the ratios for the following types of pastry: Shortcrust pastry Rough puff pastry Choux pastry 200g plain flour
100g white fat
1g salt
40ml cold water 200g plain flour
150g hard fat/butter
1g salt
10ml lemon juice
100ml cold water 75g plain flour
25g butter or soft spread
2 eggs
125ml water INTRODUCTION How many girl and boys are there in the class?
What is the ratio of boys to girls?
Give your answer in its simplest form There are some basic rules for working with Pastry that will help you to avoid problems. FAULTS Use plain flour (except with Suet pastry) Keep utensils and ingredients COLD (except in hot water crust and choux pastry) Do not over handle pastry Allow pastry to relax before using LO3: You need to demonstrate or explain how shortcrust pastry is made Hygiene Stop the spread of germs
By the end of the lesson you will be able to:

LO1 Recall and consolidate names and examples of pastry types

LO2 Demonstrate or describe how to make shortcrust pastry

LO3 Explain what the terms shortening and blind baking mean and describe the effect that they have. Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Sieve the flour and salt into a bowl.
3. Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
4. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.
5. Place the pastry on the worktop and roll it out so that it is big enough to cover a pie dish/ glass dish. Trim the edges with a knife using the edge of the plate as your guide.
6. Using baking beans – blind bake in the oven until the pastry becomes hard and a light golden colour. Ingredients

For the Shortcrust Pastry:
200g plain flour
Pinch of salt
100g hard margarine or butter
Water to mix Short Crust Pastry – Blind baking Method
Prepare your filling ingredients.
Place half of your cheese and other filling ingredients inside the pastry case.
Crack your eggs in a jug add seasoning and beat together with a fork.
Pour egg mixture over the top of the filling, add remaining cheese.
Bake in the oven 190⁰C for 40 minutes until set and golden. Ingredients

For the filling:
2 eggs
300mls milk
100g cheese
Optional fillings: onion, ham, tomato, sweetcorn, pepper, COOKED chicken, bacon Short Crust Pastry – Quiche Creates steam to aid rising Flavour Helps form structure Binds dry ingredients Adds colour Shortens Dextrinisation of starch
gives colour Forms structure Bulk ingredient Salt Water Fat Flour Ingredient Function The main ingredients for making pastry are:
Flour, Butter, Eggs & Sugar

Pastry is a dough

Shortening helps to stop starch from forming

The ratio for shortcrust pastry is 2:1

Flour forms the structure of pastry

Water binds ingredients together

Steam is used as a raising agent in pastry

All pastries should be kept cold

Sausage rolls are made using choux pastry

A quiche is made using shortcrust pastry

Blind baking means cooking your pastry without looking True/False Complete pastry experiments to find out: What is the function of hard fat
What is the function of cold water
What happens when you overwork pastry
What is the function of salt Ratios When a pastry recipe asks for 200g of pastry it means a recipe with 200g flour - not the total weight of all the ingredients together... What ingredients would I need if a recipe asked for:

1. 400g shortcrust pastry
2. 300g Rough Puff Pastry
3. 225g Choux pastry Name the recipe/dish
What type of pastry has been used to make these Starter Name:

By looking in shops, books, magazines and on the Internet find out what kind of pastry products are produced and sold. Try and find out what TYPE of pastry the product is made from, e.g. short crust- jam tart Pastry Research Homework Have you got your ingredients out and put your bags away? Have you tied your hair up? Have you washed your hands? Have you hung your coat up and put an apron on? Good Routines
LO1 Recall and consolidate names and examples of pastry types LO2 Demonstrate or describe how to make shortcrust pastry

LO3 Explain what the terms shortening and blind baking mean and describe the effect that they have. LO3 Explain what the terms shortening and blind baking mean and describe the effect that they have.
LO1 Recall and consolidate names and examples of pastry types Ratios Learning Objectives Plenary Pastry
Blind baking
Shortening
Shortcrust
Rough puff
Choux
Couagulation Pick 3 keywords
Write a definition of the word
Write a sentence with each word or a paragraph with all 3 Hygiene Stop the spread of germs
By the end of the lesson you will be able to:

LO1 Know what choux pastry is and give examples of products that can be made with it

LO2 Demonstrate or describe how to make choux pastry

LO3 Explain the differences between choux pastry and shortcrust pastry Learning Objectives
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