shaped bag that is used to make an even stream of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, jelly, or other filling.
300
when does the pastry recipe began appearing
mid-16th century
300
Why does clarified butter does not work
it contain water
300
Which is paper-thin pastry
Phyllo (Filo)
300
What's different between bread with Pastry
bread having a higher fat content, Pastry not
400
waht is Pastry board
A square or oblong board, preferably marble but usually wood, on which pastry is rolled out.
400
what countries adopted the pastry recipe
European countries
400
Why does Lard and suet work well
they have a coarse, crystalline structure that is very effective
400
Which one is used for savory pies
Hot water crust pastry
400
What does Common pastry dishes include
pies, tarts, quiches and pasties.
500
Viennoiserie
a term for many laminated and puff- and choux-based pastries, including croissants, brioche, and pain.
500
In the ancient Mediterranean, the Romans, Greeks and Phoenicians
what countries had filo-style pastries in their culinary traditions
500
what is water's scientific name
hydrogen oxide
500
Short crust pastry, Flaky pastry, Puff pastry,Choux pastry,Phyllo (Filo),Hot water crust pastry
Give four type of Pastries
500
What sould be careful when making a short crust pastry,
care must be taken to blend the fat and flour thoroughly before adding any liquid.