'Pie shell' presentation slideshows

Chapter 40

Chapter 40. Pies and Tarts. Objective. Explain how to prepare quality dough for pies and tarts. Pies. The way in which ingredients are combined and baked can make the difference between a mediocre pie and a great one. Dough. Pie dough is a simple mixture of flour, fat, liquid, and salt

724 views • 55 slides

PIES

PIES. PIE DOUGH. 3-2-1 Dough Ratio refers to the weight of the three parts Three parts flour Two parts fat One part water. UNDERSTANDING HOW THE INGREDIENTS WORK TOGETHER.

496 views • 34 slides

PIES

PIES. PIE DOUGH. 3-2-1 Dough Ratio refers to the weight of the three parts Three parts flour Two parts fat One part water. UNDERSTANDING HOW THE INGREDIENTS WORK TOGETHER.

501 views • 34 slides

PASTRY

PASTRY. Course Competency #7: I can prepare a variety of desserts FACSE National Standard 8.5.10: Prepare breads, baked goods and desserts using safe handling and professional preparation techniques. PASTRY.

523 views • 22 slides

Pies and Pastry

461 views • 20 slides

Pies and Pastry

288 views • 20 slides

Italian Recipes

Italian Recipes . By: Leah Warren. Pignoli Nut Pie. Recipe. Ingredients 1/2 cup white sugar 3/4 cup packed brown sugar 2 eggs, beaten 1 1/2 teaspoons vanilla extract 1 tablespoon all-purpose flour 1 tablespoon heavy whipping cream 8 tablespoons unsalted butter, melted

149 views • 5 slides