Pastry Types
Pastry Definitions
Pastry Chemistry
Pastry History
Fun Facts
100
What is the most common pastry type?
Short crust pastry
100
Define pastry
A type of food used in dishes such as pies or strudel
100
Why does lard work well in the development of pastry?
It has a coarse, crystalline structure that is very effective
100
What kind of crust is the European tradition of pastry-making often traced back too?
Short crust era of flaky dough's
100
What causes the dough to become tough?
Over mixing
200
What is a pastry that has many layers that cause it to expand when baked?
Puff pastry
200
Define pastry cream?
Egg and flour thickened custard made with sweetened milk flavored with vanilla
200
Why does unclarified butter not work well in making pastries?
Because of its water content, it is virtually water-free
200
What style of pastry did the Romans, Greeks and Phoenicians have?
Filo-style pastries
200
What causes the dough to rise?
Yeast
300
A pastry that is often filled with cream
Choux pastry
300
Define pastry blender
A kitchen implement used to properly combine the fat and flour
300
What is added to slow down the development of gluten?
Fat or oil
300
What materials did the Egyptians have to produce pastry?
Flour, oil and honey
300
What are some common party dishes?
Pies, tarts, quiches and pasties
400
A crust used for savory pies, such as pork pies, game pies and, more rarely, steak and kidney pies
Hot water crust pastry
400
Define pastry case
An uncooked or blind baked pastry container used to hold savory or sweet mixtures
400
What is created when wheat flour is mixed with water?
Strands of gluten
400
What was a sweetmeat considered?
Small pastries filled with fruit
400
How is pastry differentiated from bread?
A pastry has a higher fat content
500
What is phyllo (filo) ?
Phyllo is paper-thin pastry dough that is used in many layers
500
Define viennoiserioe
French term for viennese pastry
500
What makes bread tough and elastic?
Gluten
500
Why did the Greeks and Romans struggle with making good pastries?
They used oil in the cooking process, and oil causes the pastry to lose stiffness
500
What are some characteristics of a good pastry?
Light, airy, fatty and firm enough to support the weight of the filling
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