PPT-Pies and Pastries

Ingredients Flour Provides structure Excess gluten can cause toughness Fat Moistness tenderness smooth mouth feel flavor Salt Flavor and sweetness Water Moisture to help gluten form Steam leads to flakiness. Pies. A pie is any dish that has a crust with a filling.. Types of Pies. Cream. Custard. Savory. Fruit. Cream/Custard Pies. The “cream” in cream pies is usually a pudding.. Has eggs, milk, cornstarch and flavoring.. Pastry, Cake, and Cookie Tools and Techniques. Learning Objectives. Describe the creaming method.. Explain the two-stage mixing method.. Discuss the angel food cake mixing method.. Explain the cold and warm foaming mixing methods.. Sweet & . Savoury. The History of Pies. Eaten at almost every meal on the American Frontier.. Used for both desserts and meals.. Traditionally the term pie was used for . savoury. dishes.. North Americans are responsible for the term to be used with sweet dishes. Ingredients. :. 140g butter. 225g . plain flour. 50g . caster sugar. pinch . of salt. 1 . egg yolk. 1-2 tsps . cold water. 250g . mincemeat. icing . sugar for dusting. Equipment:. 1 . mixing bowl. 3. Ashton Stahl . EDUC 540. “The PIES principles are what set cooperative learning apart from other approaches to instruction; the PIES are the lynchpin to successful cooperative learning” . (Kagan & Kagan, 2009, p. 12.1). Pie Vocabulary. Single Shell: Bottom crust only. Double Shell: Bottom and top crust. Venting: Opening top crust for release of steam, prevents soggy crust. Docking: Piercing bottom pie crust to prevent shrinkage and bubbles. The . Backstory:. A . Danish immigrant named Christian Kent Nelson was a teacher and candy store owner. According to legend, he was inspired by a boy shopping in his store . who had . to choose between an ice cream versus a candy bar. . Baker. Nature of the Work. Bakers produce . a variety of . bread, pastries, and other baked goods for sale in establishments such as bakeries, grocery stores, and manufacturers' outlets.. In small bakeries or specialty shops, bakers bake small quantities of breads, pastries, cookies, and pies for consumers. Punctuation and Capitalization. Sentence. . the . southside. . baptist. church . spon. soared a festive my mother bought some . french. pastries they’re. Word Bank:. capital letter (5). semicolon(1). Quick Breads. Quick Breads such as Biscuits, scones and muffins can be prepared faster, such as . their . name suggests.. Quick breads use chemical leaveners . (baking soda/powder) rather . than organic . Fruit Pies. : Whole or sliced fruit is combined with sugar and a starch thickener (flour, cornstarch, tapioca). Fruits juices and thickener form a syrup . Usually a 2 crust pie, most have lattice top or other decorated top . Quick Breads, Cakes, Pastries, Pies, and Cookies Quick Breads Quick Breads such as Biscuits, scones and muffins can be prepared faster, such as their name suggests. Quick breads use chemical leaveners de caída. 1. R13.1. DESCARGO DE RESPONSABILIDAD:. Este material fue producido bajo el subsidio de la. Administración de Salud y Seguridad Ocupacional (siglas OSHA en Ingles) con número SH22317-. 11-60-F-53, del Departamento de Labor en los Estados Unidos de América. No refleja las. Fruit pies. . – whole or sliced fruit is combined with sugar and a starch thickener.. Cream pies . – usually a pudding, has eggs, milk cornstarch and flavoring.. Custard pies . – similar in texture to cream pies. Filling is baked with the crust..