PPT-Pies and Pastries Four Types of Pies

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. 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.. DESCRIBE TYPES OF PIES. A . PIE. is any dish consisting of a crust with a filling.. Objective:. Fruit Pies. Cream Pies. Custard Pies. Savory Pies. Types of Pies. Compare and Contrast. Whole or sliced fruit is combined with sugar and a starch thickener.. 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). 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. 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!. 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. Octubre 26,1995. Resolución No. 001 DE (052-A-DE). Superficie. 51.300 ha - 126760.56 acres. Rango latitudinal. 0 - 35 msnm. 0 - 115 pies. Zonas de Vida: . m, bhT. FLORA. Mangle. : verdadero ó colorado, mangle rojo, mangle blanco, mangle jelí, mangle . KARO FOODSERVICE OPERATOR REBATEState WebsiteKaro SyrupBusiness Type/SegmentKaro updates special o31 ers via email Yes MAIL THIS FORM ALONG WITH A COPY OF YOURDISTRIBUTOR INVOICE TOACH FOOD CO