Pastry FAQ

8/10/2019 Pastry FAQ

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Pastry Questions Name: ______________________________ Per. ______ World of Food (blue book) Pg. 529 5!"

Kinds of Pastry (#g. 529)

". W$at is #astry%

2. Name 5 e&am#les of #astry:".

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5.

'. ist t$e 2 main ty#es of #astry:".

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!. W$at does #lain #astry look like%

5. For $at is #lain #astry usually used%

*. W$at is #u+ #astry%

,. For $at is #u+ #astry usually used%

Pastry Ingredients (#g. 529 5'")-. ist t$e ! ingredients needed to make good #astry:

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!.9. W$at is t$e #ur#ose of our in a #astry%



"/. W$i0$ fats are usually used to make #astry%

"". W$y ouldn1t you use butter or margarine in a #astry%

"2. W$i0$ fat ill #rodu0e t$e most tender #astry%

"'. o does using oil in a #astry a+e0t t$e #astry1s te&ture%

"!. W$at is t$e #ur#ose of ater in a #astry re0i#e%

"5. W$at is t$e #ur#ose of salt in a #astry re0i#e%

1 st Principle: Gluten Formation (#g. 5'")

"*. 3$e __________________________ in t$e our forms a stru0ture in $i0$ entra##ed airand

moisture e&#and during baking4 gi ing a _______________________ e+e0t t$at is0$ara0teristi0

of ______________ #astry.

",. W$at e+e0t ill using too mu0$ our $a e on a #astry%

"-. W$at is t$e #ur#ose of fat in a #astry%

"9. W$at $a##ens if too mu0$ or too little s$ortening is used%

2/. W$at $a##ens if too mu0$ ater is used%

2". W$at $a##ens is too little ater is used%2 nd Principle: Mixing & Handling (#g. 5'2 5'!)



22. 6t $at tem#erature s$ould your #astry ingredients be% W$y%

2'. W$at $a##ens is you o er mi& t$e ingredients%

2'. ist t$e ' met$ods used to 0ombine #astry ingredients:".

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2!. 7rie y des0ribe t$e 0on entional met$od of making #astry:

25. o mu0$ s$ould you $andle t$e #astry $en rolling it out% W$y% (#g. 5'!)

2*. 7rie y des0ribe t$e * ste#s in rolling #astry:".

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2,. 8f you stret0$ t$e #astry as it is #ut in t$e #an4 $at ill $a##en% (#g. 5'!)

2-. e ne ute: (#g. 5'5)

29. 6fter you ute t$e edge4 $o do you kee# t$e 0rust from s$rinking $en baking%(#g. 5'*)

'/. W$y do you #ri0k t$e bottom and sides of t$e #astry it$ a fork before baking asingle s$ell #ie% (#g. 5'*)

'". W$y do you slit t$e to# of a t o 0rust #ie before baking% (#g. 5',)



'2. W$at 0an you do to #re ent t$e uted edge of t$e #ie 0rust from getting toobro n%

3 rd Principle: a!ing Pastry (#g. 5',)

''. W$en you need only one ra0k in t$e o en for baking a #ie4 $ere s$ould it be

#la0ed%

'!. W$at s$ould you do $en you need t o o en ra0ks to bake #ies%

'5. es0ribe a ;good< #astry. (#g. 5',)

'*. ist ' general ays to use #astry = gi e an e&am#le of a food for ea0$ use: (#g.5', '9)

>se of Pastry Food ?&am#le

',. W$at do all #astries 0ontribute to t$e diet% (#g. 5'9)

'-. o ould you store unused 0$i+on4 0ustard4 and meat #ies% (#g. 5!/)

'9. W$i0$ ty#es of #ies 0an be fro@en and $o is t$is done% (#g. 5!/)

!/. ist t$e ! forms of 0on enien0e #astries: (#g. 5!/)".

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!". ?&#lain $o you 0an 0reate $omemade #astry mi&. (#g. 5!/)

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Pastry FAQ