Pie and pastry ingredients in a very informative way and reliable facts. -Wheat Flour -Fats (vegetable shortening butter, etc) -water -Milk -Leaveners (baking powder and baking soda) -Salt (Credits to the owners of the images)

6. is a mixture of proteins
found in wheat and
related grains.

7. Too much flour results
in a tough dry and
flavorless recipe.
Too little results in a
flat, tough and
flavorless baked good.

9. Fats, in making a pastry, is to
give texture to the final
product. Depending on the
kind of fat used, the pastry will
also have a certain flavor.

10. Pastry chefs use various
types of fats, like vegetable
shortening, butter, or lard.
Though they are all are
fats, they have major
differences.

11. Fats contribute to the flakiness and tenderness of pastry by being
layered in between sheets of thin dough.

14. A minimum amount of cold water or
liquids, such as milk, should be used.

16. LEAVENERS

17. Baking
powder and
baking soda
can be used
to leaven.

19. Salt