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level: pastry

Questions and Answers List

level questions: pastry

Question	Answer
i)fats ii)liquid iii)rising agent iv)flour v)eggs vi)sugar	main ingredients used in cake making
-improves flavor,color and tenderness of the cake -produces a finer and more uniform grain -yields a moist and silky texture	fats
-forms steam to help the mixture rise -helps to form gluten -the gelatinization of starch grains	liquid
the protein found in flour which enables the product to stretch without bursting	gluten
flour	forms the structure of the main framework of the cake. it provides a medium in which lquids and fats can be absorbed
the main function is to cause the cake to rise or leaven evenly	raising agent
-trap air during whisking -add color and nutritional value -help the cake set to its risen position	eggs
-adds flavor and color -help trap air with fat during creaming -assist in forming the texture of the cake	sugar
- plain or rubbed-in -rich or creamed -sponge or whisked -melted	types of cakes(cakes are classified by the way the fat is rubbed in)
plain cake	fat is rubbed into the flour using finger tipsor pastry blender until the mixture resembles fine breadcrumbs
the fat is creamed with the sugar until the mixture becomes light and fluffy and sugar granules are partly dissolved	rich cake
sponge cake	eggwhites are beaten until it forms a stiff foam then other ingredients are lightly folded in
the fat is melted which forms the basis of incorporating other ingredients	melted cakes
plain cakes	-rock buns -jam buns
melted cakes	-carrot cakes -ginger bread
rich cakes	-orange cake -fruit cake
sponge cakes	-swiss role -genoese sponge
generally in the middle of the oven	position of cake in the oven
-too much mixing -not enough raising agent -too much flour	if cake is tough
-too much raising agent -cold air enters the oven before the cake is set -too much fat	when cake is sunken in the middle
-baking pan too small -oven too hot -batter too stiff	cake is cracked at the top when
-baking pan too small -oven too hot -batter too stiff	cake is cracked at the top when
-baking pan too small -oven too hot -batter too stiff	cake is cracked at the top when
dough	a flour mixture containing more flour than liquid which enables the product to be handled or kneaded
a type of dough made from flour, fat and water mixed together rolled flat, shaped and baked	pastry
a term used to refer to the 'resting period' of the pastry dough to prevent shrinkage. the dough should be wrapped and placed in the refrigerator for at least 30 mins	relax
the process of baking pie crust and pastry shells before adding filling	bake blind
to close the edges of a pastry, normally using a fork or fingertips and cold water	seal
cold water	type of water used in pastry making
used to rub fat into flour	pastry blender
used to cut strips of pastry dough; especially top of pies	pastry cutter/wheel
used to bake pies	pie pan
used to flatten pastry dough	rolling pin
a flat surface for mixing, kneading and rolling of pastry dough	pastry board
used for glazing pastries	pastry brush
-cool conditions must be maintained when making pastry -preheat the oven before baking or else it will become tough and greasy -cold water should be used to seal off the edges of pastry -do not stretch the pastry to fit the pan; it will shrink	rules when making pastry