You Need Notebook Pen or Pencil We Are Going To Fill and eat Pate a Choux Take notes over pie Pastry Experiment Review for test tomorrow Reminder Test Tomorrow Yeast Bread Pie amp Pastry ID: 284830
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Slide1
Today…
You Need:
Notebook
Pen or Pencil
We Are Going To:
Fill and eat Pate a Choux
Take notes over pie
Pastry Experiment
Review for test tomorrow
Reminder:
Test
Tomorrow (
Yeast Bread)Slide2
Pie & Pastry
Culinary Arts IISlide3
Pie – any dish consisting of a crust with a filling
Fruit
Pies
Ex. Apple, Cherry, Strawberry Rhubarb
Cream Pies
Similar to a
pudding
Ex. French Silk, Banana Cream
Custard Pies
Uncooked custard is baked with the
crust
Ex. Pumpkin, Pecan
Savory Pies
Cooked meat or vegetables in a thickened
sauce
Ex. Chicken Pot PieSlide4
Pastry Dough Ingredients
Flour
, water, fat and salt
Flour and water form the structure
Fat provides tenderizing qualities
Vegetable shortening and lard are pure fats, they make the flakiest crust
The water present in butter, margarine and cream cheese create a more crumbly textureSlide5
Preparing the Pastry Dough
Similar
to preparing biscuits
Cut the fat into the flour with a pastry blender
Add water one tablespoon at a time, mixing
lightly with a wooden spoon
Dough should be mixed and handled as little as possible
Once the dough is rested to relax the gluten, this minimizes shrinkage during bakingSlide6
Rolling the Pastry Dough
Sprinkle
the work surface and rolling pin with flour
Flatten the dough slightly and roll from the center out
About 1/8 inch thick and 2 inches larger than the pie pan
A pie crust should have a
fluted edge
, which creates an attractive edge or finish
Lattice crust
makes an eye-catching woven top on a two-crust pieSlide7
One Crust Pie
A
pie shell
is a bottom
crust is baked before the filling is added
Docking
– poking small holes in the dough before it is baked
A
Crumb Crust
is made of crushed crackers or cookies and is a simpler alternative to pastry dough