1 / 14

Pastry

Pastry. Types and Characteristics of pastries and pies. I. 4 main INGREDIENTS. All purpose flour – contains gluten Salt Fat – shortening or oil; will make pastry tender and flaky . Water – use cold water for flaky crust. II. Characteristics of Pastry.

donald
Download Presentation

Pastry

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Pastry Types and Characteristics of pastries and pies

  2. I. 4 main INGREDIENTS • All purpose flour – contains gluten • Salt • Fat – shortening or oil; will make pastry tender and flaky. • Water – use cold water for flaky crust.

  3. II. Characteristics of Pastry • Should be TENDER and FLAKY.

  4. III. Types of Pastry • Pies • Fruit Pies – Cherry, apple. • Custard Pies – pumpkin and egg custard • Cream Pies – contain eggs and milk; banana cream, chocolate cream.

  5. Types of Pastry (cont…) • Meringue pies – cream pie with a meringue topping. • Chiffon pies – contain egg whites; lemon chiffon pie.

  6. Turnovers Tarts Types of Pastry (cont…)

  7. One Crust – pan is lined with pastry (pumpkin pie). Two Crust – lining and covering (apple pie). Tart – an individual serving of a one crust pie. Turnover – two crust pie just large enough for an individual serving. IV. Types of PIE pastry

  8. Covering options for two crust pies.

  9. V. Uses of Pies and Pastries • Desserts • Main Dishes – pot pies • Accompaniments – cheese or cinnamon sticks

  10. Cornstarch is usually used to thicken cream pies. “French” pastries include cream puffs and éclairs. VI. Baking Tips & Etc… Éclair Cream puff

  11. Baking Tips • Crumb crust – a crust made by crushing crackers or cookies, then adding sugar and melted butter and patting into the pie pan. • Use graham crackers, wafer cookies, Oreos.

  12. A Meringue is a topping for pies made of stiff beaten egg whites and sweetened with sugar and lightly browned in oven. Fluting – making a fancy edge on a pie. Baking Tips

  13. Most pies are baked at 425 degrees F. Custard pies (such as pumpkin) are baked at 425 ° F. for 10 minutes , then reduced to 350° F. for the remaining time. Baking Tips

  14. A well-baked pie will be golden brown in color when done. Good pastry is tender, flaky and rich. Egg whites will not beat or stand in stiff peaks if any yolk has been mixed into them. Baking Tips

More Related