Pastry 101
Light golden brown colour.
What is the colour of a pastry?
Tough dough.
What happens when the dough is overworked?
A large variety of baked crusts made from dough rich in fat.
What is pastry?
Should have acceptable flavour.
How should a pastry taste?
Dough shrinks.
What happens when the dough is not relaxed enough before baking?
Made by layering many sheets brushed with oil or butter; the pastry is then baked.
How is filo pastry made?
Separates the gluten strands.
What is the purpose of fat in pastry?
Dough greasy.
What happens when too much fat is used?
Crumbly pastry made with flour, fat, and a little water, typically used for pies, flans, and tarts.
What is shortcrust pastry?
Gather dough into a firm ball.
What is the first step to rolling pastry?
Pastry crumbles easily.
What happens when ingredients were not cool enough?
3/4 fat to flour.
What is the fat to flour ratio of a flaky pastry?
1/2 fat to flour.
What is the fat to flour ratio of shortcrust pastry?
Uneven lifting or irregular shapes.
What happens when the rolling procedure is improper?
Equal amounts of fat to flour.
What is the ratio of fat to flour in a puff pastry?