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COOKING TECHNIQUES

COOKING TECHNIQUES. Pastry-making. A. Basic method. B. Preparing tart cases. Sieve the flour and salt into a mixing bowl. A.1. Basic Method. Reasons:. To add in air. To blend the ingredients together. Add the fat to the flour. Cut it into small pieces with a round-ended knife. A.2.

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COOKING TECHNIQUES

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  1. COOKING TECHNIQUES Pastry-making A. Basic method B. Preparing tart cases

  2. Sieve the flour and salt into a mixing bowl A.1 Basic Method Reasons: • To add in air. • To blend the ingredients together.

  3. Add the fat to the flour. Cut it into small pieces with a round-ended knife. A.2 Basic Method Reasons: • It is easier to rub the fat into the flour.

  4. Use the fingertips to rub the fat into the flour. Lift the hands high while rubbing. A.3 Basic Method Reasons: • The fingertips are the coolest parts of our hand. Using them can prevent the fat from melting quickly. • To add in more air.

  5. Add 2 - 3 tbsp ice water. Stir and blend the mixture into hard dough with a round-ended knife. A.4 Basic Method Reasons: • Too much water will make the dough sticky. • Not enough water will make it crack.

  6. Sprinkle some flour on the table and knead the dough lightly until it is smooth. Then put it in a refrigerator for a while if possible. A.5 Basic Method Reasons: • Over-kneading will make the pasty hard.

  7. Dust the rolling pin with flour and roll the pastry out to a suitable thickness. Use it as required. A.6 Basic Method Reasons: • To prevent the dough from sticking to the pin.

  8. COOKING TECHNIQUES Pastry-making A. Basic method B. Preparing tart cases

  9. Cut the pastry of the required thickness with a pastry cutter. B.1 plain cutter • for savoury tarts Preparing Tart Cases fluted cutter • for sweet tarts

  10. Line pastry rounds onto a patty tin. Press in the pastry rounds lightly. B.2 Preparing Tart Cases

  11. Make holes with a fork. B.3 Preparing Tart Cases

  12. COOKING TECHNIQUES Points to note when making pastry Keep the room cool. Keep our hands, all utensils and ingredients cool. Avoid over-kneading. Roll forwards quickly with short, light movement. If possible, relax the pastry in a refrigerator before baking. Bake in a preheated oven of a suitable temperature.

  13. COOKING TECHNIQUES Reference web page www.deliaonline.com/cookeryschool/equipment/e_0000000531.asp www.hub-uk.com/tallytip01/tip0022.htm ~~ END ~~

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