a sweet baked food made of dough, especially the shortened paste used for pie crust and the like.
100
What is a pastry cutter? and how we can use it?
is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries.
- Its used by pressing down on the item to be mixed. (known as "cutting in")
100
What country that their pastry is made up from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings
Chinese
100
What kind of pasrty have a very light pastry that is often filled with cream?
Choux
100
What is frosting usually made?
made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extractor cocoa powder.
200
What is the difference between pastry and a pastry dough?
Pastry dough is rolled out thinly and used as a base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.
200
What is a pastry board?
Its a large wooden board used to mix and knead various types of dough, such as bread, pasta and pastry.
200
What country are both struggled in making a good pasrty because they used oil in the cooking process and oil causes the pastry top lose its stiffness?
Greek and Roman
200
What kind of pastry have a paper-thin pastry dough that is used in many layers?
Phyllo or FILO
200
In what century new cake decorating products became availabe in public?
20th century.
300
Why do we have to blend the fat and flour before we add any liquid to it? (in short crust pastry)
to ensures that the flour granules are adequately coated with fat and less likely to develop gluten.
300
What is the Viennoiseserie made up of?
It's made from a yeast leavened dough in a manner it's similar to a bready or from puff pastry.
300
In what ancient all had a filo style pasrtries in their culinary traditions?
Meditarenean, the romans, greeks and phoenicians.
300
What kind of pastry when it comes out to the oven light its flukky and tender?
Puff pastry.
300
What are the Special tools are needed to complex cake decorating?
piping bags or syringes, and various piping tips.
400
How to achieved the flaky texture of Danish pastry and a croissants?
repeatedly rolling out dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.
400
How to use pastry bag or a piping bag?
used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration.
400
What happened when wheat flour is kneaded into plain dough?
It develops strands of gluten which are what make bread tough and elastic
400
What kind of pastry that can bake to a crisp, buttery pastry?
Flaky pastry
400
What are the important part of cake decorations?
Floral sugar craft or wired sugar flowers
500
Small tarts and other sweet baked products are called ______ ?
pastries
500
What kind of pastry is an uncooked or blind baked pastry container used to hold savory or sweet mixture?
Pastry case.
500
What will happen when wheat flour is mixed with water and kneaded into plain dough?
it will develops strands of gluten, which are what make bread tough and elastic.
500
What are the usual ingridients for the hot water crust pastry?
The usual ingredients are hot water, lard and flour, the pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour.
500
What type of cakes are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.