1
Q
Name the 4 different types of pastry
A
Shortcrust, Flaky/Puff, Filo, Choux
2
Q
Which pastry types did we make in class and for which productions?
A
Spanakopita : Filo pastry
Lemon tarts: Shortcrust pastry
3
Q
What would you use flaky puff pastry to make?
A
Pies, pasties, savouries and desserts.
4
Q
What can you make from choux pastry?
A
cream puffs, eclairs and profiteroles
5
Q
What are the key ingredients for pastry making?
A
Flour, fat, liquid and glaze
6
Q
Why do they say “cool in the making and hot in the baking” for pastry making?
A
If the pastry is over-handled it becomes tough. Hot ovens are needed so that the pastry becomes light and flaky.
Hospitality
flashcards
Decks in class (4)
# Cards
