Pastry in catering 2012


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Catering GCSE information on different types of pastry, functions of ingredients

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Pastry in catering 2012

  1. 1. Pastry One of the most versatile and useful components in the Catering KitchenUse it for sweet, for savoury, for a casing, a base, a lid, a layer. These are just some of the many examples of how pastry can be used
  2. 2. You need to be able to:• Name different types of pastry• Explain the different pastry-making methods• Explain the functions of the ingredients of each pastry• Know the basic ratio and ingredients for standard pastry recipes• Identify the faults in pastry making and suggest remedies to the problem• Successfully make recipes using different pastry-making methods• Suggest suitable pastry to use for different dishes and occasions• Name different dishes that use each type of pastry.• Know what good quality is for each type of pastry
  4. 4. SHORTCRUSTBasic Recipe uses the proportion- ½ fat to flour e.g.: o 200g Flour o 100g Fat o 2 tbsp Water o Pinch saltCharacteristics -•Crumbly, Light, Crisp / Short•Rub fat into flour to look likebreadcrumbs and mix in waterUsesSweet OR Savoury - Pies Pasties,Tartlets etc
  5. 5. Sweet Pastry – Pate SucreBasic Recipe uses the more fatthan short crust and uses egg tobind, sugar to sweeten and enrich.Characteristics -•Crumbly, Light, Crisp, Sweet /Short•Rub fat into flour to look likebreadcrumbs and mix in liquid•Can be difficult to handle•Can be rolled or moulded to shapeUsesSweet dishes - Pies, Tartlets etc
  6. 6. FLAKYBasic Recipe, proportion is ¾ fatto flour. o 200g flour o 150g fat o 100ml water•Rub ¼ fat into flour, Mix togetherwith liquids, Roll and fold adding¼ fat each time, creating thelayersCharacteristics•Layers of crisp flakes•Steam is a raising agentsUsesFruit flans, tartlets
  7. 7. Puff PastrySimilar to Flaky except the layers are less uniformedCharacteristicsRich, buttery dough that bakes into hundreds of light crispy layersFat is Rolled-in to the doughlike danish and croissant dough but noyeast contentSteam serve as the leavening agent; can rise to eight times to itsoriginal thickness when bakedButter is the preferred fat for rolling in and is rolled in as one big lump,then the layers are formed by folding. Similar to making Flaky PastryRough Puff is a basic type of Puff Pastry, that is quicker andeasier to make.Uses – as for Flaky
  8. 8. FILO• Paper thin, very crispy.• often store brought• Used to make strudels and small pastries• Can be cut, folded or scrunched into shape.• Each layer is brushed with fat before folding / shaping.• Dries out very quickly, so it should be kept covered with a damp cloth whilst working with it.
  9. 9. CHOUX PASTRYBasic Recipe – this pastry is ‘cooked’ in a pan before it is baked. 1/3 fat to flour o 75g Flour o 25g Fat o 2 Eggs o 125ml Water o Heat water and melt fat in pan, add flour, beat in eggsCharacteristics• Light, Well risen, Crisp Texture, Hollow Inside• Usually filled and coated• Dough is piped into shape before bakingUsesÉclairs, Profiteroles, Cream buns
  10. 10. What is pastry made of?• Water• Flour• Fat Other ingredients often used are: Egg – Choux and Pate Sucre Sugar – Pate Sucre Lemon Juice – Flaky / Puff Pastry Salt
  11. 11. Functions of ingredients• Purpose of flour in a recipe? o Gluten of the flour forms the structure of the pastry o Too much flour will produce a tough pastry• Which fats are used to make pastry? o Vegetable shortening or lard, hard margarine or butter Why? o Lard produces the most tender pastry – makes it ‘short’ o Butter and margarine enriches the flavour and colour of the pastry• Too much shortening - Fragile & crumbly pastry• Too little shortening - Tough pastry Purpose of water in pastry? To bind the dough together To create steam in Choux pastry• Too much water - Pastry will be tough• Too little water - Pastry will be dry, crumbly, and difficult to roll
  12. 12. Tips for Mixing and Handling Pastry (not for Choux Pastry)• Temperature of ingredients o All ingredients should be chilled = more tender pastry and easier to handle• Over mixing the ingredients causes gluten to overdevelop & a tough pastry• Handle the pastry as little as possible to avoid toughening it• 6 steps in rolling pastry: 1. Gather dough into a firm ball 2. Flatten dough ball with palm of hand 3. Roll pastry from the center toward the edge 4. Roll gently until pastry is 1/8 inch thick & 1 inch larger than pie pan 5. Flour rolling pin and roll pastry over it 6. Unroll pastry over pie pan, gently easing in the sides & bottom• Do not stretch the pastry because it will cause shrinking during baking• Don’t forget to glaze it with egg wash to add a golden, glossy appearance.
  13. 13. Ways to Use Pastry…• Dessert o Fruit Pie o Custard Pie o Tart• Accompaniment o Pastry cut into strips or fancy shapes o To garnish salads or soups• Main Dish o Quiche o Chicken Pot Pie
  14. 14. Layers of Puff Pastry
  15. 15. Puff Pastry Faults and their CausesFaults Possible CausesShrinkage during baking Dough not relax during bakingPoor lift or rising Too little or too little fat used Dough rolled out too thin or given too many turns Oven too hot or too coldUneven lift or irregular shapes Improper rolling in procedure Uneven distribution of fat before rolling Dough not relaxed before baking Uneven heat in ovenFat running out during baking Too much fat used Not even turns given Oven too cool
  16. 16. Key words