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Pastry making

Pastry making. To gain the best results in pastry making, the correct quantities of ingredients need to be used in the correct proportions. Half fat to flour needs to be used to have the most desirable effects.

bethany-duffy
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Pastry making

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  1. Pastry making • To gain the best results in pastry making, the correct quantities of ingredients need to be used in the correct proportions. • Half fat to flour needs to be used to have the most desirable effects. • For example, if 4oz margarine and lard was to be used then 8oz of plain flour would be used. • Rules for making the best pastry: • 1) Weigh flour and put into mixing bowl. • 2) Add in fat and RUB IN using FINGERTIPS until mixture resembles FINE BREADCRUMBS. • 3) Gradually add water until dough is formed. • 4) Roll carefully on a floured surface. • For some dishes, a pastry case needs to be baked on its own before adding a filling of some sort, this is known as baking blind.

  2. Savoury Quiche Vegetable pie Cornish pasties Sweet Apple pie Lemon meringue pie Fruit tart Jam tarts Treacle tart Pastry dishes. TYPES OF PASTRY: Short crust- half fat to flour Puff- More than half fat to flour, and the fat is folded between layers of pastry.

  3. Method. Pre heat oven to 180, GM5. Rub fat into flour until fine breadcrumbs are achieved. Gradually bind in water. Once dough is formed, knead on floured surface. Chill. Roll to desired size. Prepare fruit. Fill pie dish with fruit and sugar. Roll top of pie. Glaze and decorate. Bake for 20 mins. Ingredients: 8 oz plain flour 4 oz margarine Flour for rolling Egg/milk for glazing 2oz sugar 4 cooking apples FRUIT PIE

  4. Ingredients 8 oz plain flour 4 oz margarine 1 onion 6oz cheese Seasoning 3 eggs 1/4pt milk Flan dish Method; 1. Preheat oven to 180c.Get water ready for washing up. 2. Rub fat into flour until fine breadcrumbs. 3. Gradually add water until dough is formed. Chill. 4. Roll out on floured surface. Put in dish. Bake blind- 5 mins. 5. Grate cheese, slice onion, mix eggs and milk together. 6. Put filling in quiche, pour egg mixture over. season 7. Bake for 20 mins. QUICHE/ MINI QUICHES

  5. Menu planning. • Design a menu which could be available at a high class restaurant in the centre of Cardiff. Consider dishes which go well together, include starters, mains and desserts, ensure that pastry dishes are included as part of the menu.

  6. Ingredients 200g sausage meat/ 3 small onions and 100g cheese Seasoning 400g puff pastry Milk/egg for glazing Method 1. Preheat oven to 180c. GM6. 2. Grease tin. 3. Put sausage meat into a mixing bowl and season. Or, grate cheese and chop onions and mix in bowl. 4. Roll out pastry and cut into a rectangle. Score into 3 equal sections. 5. Put sausage meat/ cheese and onion down centre of pastry. 6. Make diagonal cuts down sides of pastry. Plait neatly. Glaze. 7. Put on tray and bake for 20 mins. Cheese and onion plait

  7. Cake making • The different methods of cake making are: • The whisking method- Swiss roll, fruit flan • The creaming method- Victoria sandwich, chocolate cake • The all in one method- Victoria sandwich, chocolate cake • They are used for different types of cake, and each method will use different quantities of ingredients. The main ingredients being fat, self raising flour, eggs and caster sugar. • These cakes will be cooked at the same temperatures in the oven for similar periods of time. • Different quantities of ingredients are used in different cake making methods, and this is to achieve different qualities, i.e. more rise in the cake, more body etc..different overall textures.

  8. Cake making methods.

  9. Revision of pastry making and cake making. • 1) What is short crust pastry used for? • 2) What are the measurements of fat to flour? • 3) What does ‘baking blind’ mean? • 4) Why is it necessary to rub the fat to flour using fingertips? • 5) Why is cold water added to pastry dough? • 6) What cake uses the creaming method? • 7) What cake uses the whisking method? • 8) What measurements are used for fat, flour, sugar and eggs in the creaming method/ • 9) Why is no fat added to the Swiss roll? • 10) What temperatures are used for both cake making methods?

  10. Ingredients: 3 oz caster sugar 3oz self raising flour 3 eggs Jam for filling Method: 1) preheat oven to 180c. GM4. 2) grease and line tin with greaseproof paper. 3) whisk eggs and sugar until light and fluffy using an electric whisk. 4) Sieve in flour and fold in figure of eight. 5) put in tin. Bake for 10 mins. 6) turn onto greaseproof paper, fill with jam and roll up. SWISS ROLL

  11. Ingredients: 6oz self raising flour 6oz margarine 6oz caster sugar 3 eggs Jam for centre of cake Cocoa powder for chocolate cake Chocolate butter icing (4oz butter, 4oz icing sugar, 2oz cocoa powder) Method: 1) Preheat oven to 180c. GM5. Grease and line cake tins with greaseproof paper. 2) Cream together sugar and margarine using a wooden spoon. 3) Add eggs and mix. 4) Sieve in flour and fold in a figure of eight. 5) Put in tin, evenly. Bake for 20 minutes. Cool. Fill. Victoria sandwich cake

  12. Rice and pasta (Farinaceous foods) • Rice and pasta are extremely versatile foods and can be used in a wide variety of dishes. They are useful food commodities in the food industry due to their low cost and nutritive value. Farinaceous means starchy. • Nutritive value: • Very good source of carbohydrate • Low fat • Some fibre • Types of pasta: • Cannelloni, spaghetti, ravioli, lasagne, pasta shapes. • Types of rice: • Basmati, wild, brown, white, easy cook.

  13. Rice and pasta • Farinaceous foods are useful food stuffs in the catering industry because they are cheap, quick and easy to cook, healthy and can go in or be served with a variety of different dishes and ingredients. • Now complete information hunt on rice and pasta.

  14. FIND OUT:Work in pairs. • What is a staple food? • What staple food is found in Peru, China, Africa and Britain? • Provide examples of different cereals, at least 5. • What is risotto? • What ingredients are used to make pasta? • Provide examples of different pasta. • How is pasta made? • What does farinaceous mean? • Advantages of pasta. At least 3. • What are the 2 different methods for cooking rice? Explain. • The two main types of rice. Explain. • List a variety of dishes made with rice and pasta. • Be prepared to feed back to the group at the end of the lesson.

  15. Dishes using pasta and rice: • Lasagne • Cannelloni • Pasta bake • Risotto • Paella • Curry and rice • Select one of the following to make in a practical session next lesson.

  16. Rice and pasta. • Produce an informative factsheet which looks at the use of rice and pasta in the catering industry. • Include types of rice and pasta and dishes that can be made using them. • Use the information gathered in Monday’s research lesson.

  17. Ingredients 3 chicken breasts Oil 1 onion Fresh coriander 3 tbsp tikka paste 1 can coconut milk or 1 tin chopped tomatoes Method 1) chop chicken and fry in oil. 2) peel and finely chop onion. Add to pan. 3) chop coriander, add to pan. 4) add tikka paste. 5) add coconut milk or tomatoes and reduce. Chicken curry

  18. Ingredients 800g mincemeat/ mixed vegetables 2 tins chopped tomatoes 1 tablespoon oil 1 onion 1 garlic clove Tomato puree Lasagne sheets 200g cheese 1 pt milk 1 tablespoon butter 2 tablespoons flour Herbs and seasoning Ovenproof dish Method. 1) Peel and finely chop onion 2) fry in oil with mincemeat/vegetables. 3) Once browned add in seasoning and chopped tomatoes. 4) Thicken with puree. 5) Grate cheese. 6) Put milk, flour and butter into another pan, heat to thicken, whisk. 7) Once thickened remove from heat, and add cheese. 8) Turn off meat/vegetables, and layer in dish with lasagne sheets and cheese sauce. Finish with extra cheese and seasoning. 9) Clean up. LASAGNE

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