types
Definitions
History
Varieties
decorating
100
is flaky pastry difficult to make or simple?
simple
100
definition of pastry?
A type of food used in dishes such as pies or strudel.
100
European tradition of pastry-making is often traced back?
short crust era of flaky dough’s
100
name three types of cake?
Yeast cakes, cheese cakes and Sponge cakes
100
A finished cake is often enhanced by covering it with
icing, or frosting, and toppings such as sprinkles.
200
what is related to short cut pastry?
the sweetened sweet crust pastry
200
definition of pastry bag?
An often cone-shaped bag that is used to make an even stream of dough
200
In the ancient Mediterranean, the Romans, Greeks and Phoenicians all had ____?
filo-style pastries in their culinary traditions.
200
Cheesecakes, despite their name, aren't really
cakes at all
200
Frosting is usually made from powdered
sugar, sometimes a fat of some sort, milk or cream
300
what is in sort cut pastry?
made with flour, fat, butter, salt, and water to bind the dough.
300
definition of Pastry board?
A square or oblong board, preferably marble but usually wood, on which pastry is rolled out.
300
There is also strong evidence that Egyptians produced?
pastry-like confections.
300
Sponge cakes are thought to be the first of the non
yeast-based cakes
300
Some decorators use a rolled
fondant icing.
400
is the Choux pastry a heavy or light pastry?
light pastry
400
definition of Pastry brake?
counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production.
400
In the medieval cuisine of Northern Europe, pastry chefs were able to produce nice?
stiff pastries because they cooked with shortening and butter.
400
Some varieties of cake are widely available in the form of
cake mixes
400
Commercial bakeries tend to use ___ for the fat, and often whip the lard to introduce air bubbles.
lard.
500
what mixture begins in Choux pastry?
begins with of milk or water and butter
500
definition of Pastry case?
An uncooked or blind baked pastry container used to hold savory or sweet mixtures.
500
Pastry-making also has a strong tradition in many parts of
asia
500
Beyond these classifications, cakes can be classified based on their
appropriate accompaniment
500
Sprinkles are small firm pieces of
sugar and oils that are colored with food coloring.
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