This type of pastry is made with flour, fat, butter, salt and water and is most often used in making quiche.
What is short crust pastry
100
A type of food used in dishes such as pies or strudel
What is pastry
100
The first actual pastry recipe did not appear until this time
What is the mid 16th century
100
This is what makes dough tough and elastic
What is gluten
100
This is rolled out thinnly and used as a base for baked products.
What is pastry dough.
200
This type is cripsy, buttery, and expands due to shard-like layers of fat
What is flaky pastry
200
Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and thinned for commercial production.
What is pastry brake
200
The Greeks and Romans used this in their pastries and it caused them to lose their stiffness.
What is oil
200
This is what is added to slow down the development of gluten and make a pastry less tough.
What is fat/oil
200
This food has a lower fat content than pastries, which is why it is less flaky and crumbling
What is bread
300
This pastry raises up due to the water and fats expanding as they turn into steam when they are heated.
What is puff pastry
300
Confectioner's custard. Egg- and flour-thickened custard made with sweetened milk and flavored with vanilla. It's used as a filling for flans, cakes, pastries, tarts, etc.
What is pastry cream
300
Pastry that comes from this place is often much sweeter and can be made with rice or fruit.
What is China.
300
This type of butter does not complement a pastry because of it's high water content.
What is un-clarified butter
300
When making a short crust pastry, the fat must be thoroughly added to this before adding any liquid
What is flour
400
This paper-thin pastry is generally wrapped around a filling and brushed with butter before baking
What is Phyllo (filo)
400
A kitchen implement used to properly combine the fat and flour. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle.
What is a pastry blender
400
The other name for stiff, empty pastries that are sometimes reffered to as coffins.
What is huff paste
400
If hot water or thin oil is used in a pastry, it offers less of an obstacle and the resulting dough is this.
What is tougher.
400
This causes long gluten strands that toughen the pastry
What is over mixing
500
Originiating from the French word meaning "cabbage", this pastry is often filled with cream and can be piped into different designs
What is Choux Pastry
500
This word is commonly used as a term for many laminated and puff- and choux-based pastries, including croissants, brioche, and pain. (Hint:French)
What is Viennoiserie
500
This French pastry chef is known as the first great master of pastry making.
Who is Antonin Careme
500
The name for a fat that is very effective due to it's coarse, crystalline structure.
What is Lardor Suet
500
In this type of pastry the texture is achieved by repeatedly rolling out dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.