A type of food in dishes such as pies and strudels
100
Defenition of pastry board?
A square or oblong board, usually wooden, used to foll out the pastry.
100
What is the simplest and most common pastry?
Short Crust Pastry
100
In the ancient Mediterranean, the Romans, Greeks and Phoenicians had what kind of traditional pastry?
Filo styled pastry
100
Different kinds of pastries are made by utilizing what?
The natural characteristics of wheat flour and certians fats.
200
What are some ingredients found in a pastry?
Flour, sugar, milk, eggs, butter, shortening, and baking powder.
200
Defenition of pastry case?
An uncooked or blind baked pastry container used to hold savory and sweet mixtures.
200
Which pastry expands when cooked due to the number of layers?
Flaky pastry
200
Who produced pastry like confections?
Egyptians
200
What is used to slow down development of gluten?
Fats and/or oils
300
What can a pastry refer to?
The pastry dough
300
Defenition of pastry cutter?
Various metal and plastic outlines of shapes sharpened on one edge and used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures.
300
What pastry is closer to dough before being cooked, and is often filled with cream.
Choux Pastry
300
Medieval cuisine of Northern Europe made what types of pastries?
Hollow pastries called 'coffins' or 'huff paste'. the also made tarts.
300
Why does unclarified butter not work well?
Because of its water content
400
How is a pastry different from bread?
It has higher fat content than bread
400
Defenition of pastry bake?
Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A smaller version can be used to make pastas.
400
What is a paper thin pastry that is used inmany layers?
Phyllo (Filo)
400
When did an actual pastry recipe appear?
Mid-16th century
400
why do lard and suet work well?
Because they have a coarse, crystalline structure that is effective.
500
How is the flaky texture achieved?
By repeatedly rolling out dough spreading it with butter, and folding it to produce many thin layers.
500
Defenition of Viennoiserie?
A french term for "viennese pastry", now commonly used as a term for many laminated and puff- and choux-based pastries, including croissants, brioche, and pain.
500
What is typically used for savory pies?
Hot Water Crust Pastry
500
What is a chinese pastry made from?
Made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings.
500
What will happen to a short crust pastry if only butter is used?