Tradionally raw beef or mutton fat especially hard fat from around loins/kidneys. Although vegetable available
1 of 25
what ingredients are added to suet to make suet paste?
Soft or self raising flour/baking powder/salt/water
2 of 25
give two examples of products made by using suet paste.
Dumplings/haggis/mincemeat/christmas pudding/pies/sweet and savoury puddings (steak and kidney,spotted ****)
3 of 25
what may be the cause of a heavy and soggy suet paste?
To low a cooking temperature.
4 of 25
what may be the cause of a tough suet paste?
Handled too much or over baked.
5 of 25
describe how hot water paste is produced
Fat is melted in hot water before mixing with flour. The result is a hot and slightly sticky paste that is shaped by hand. As the crust cools its shape is retained then filled and covered with crust before baking.
6 of 25
give two examples using hot water paste
-Savoury pies (game and pork pies) -terrine's and pates
7 of 25
what ingredients are used in filo paste?
Flour/water/olive oil/salt
8 of 25
which cuisines is filo pastry niormally associated with?
Greek/middle eastern/eastern European
9 of 25
why is it important to keep filo pastry moist once rolled?
To prevent paste from drying out and cracking.
10 of 25
what is the correct flour for sweet and short pastes?
Plain/soft flour
11 of 25
what are the two methods of preparing sweet pastry?
-Rubbing in (fat to flour) -creaming (sugar to fat)
12 of 25
List dishes or products that use sweet or short pastry.
-Quiche -lemon/fruits tart -chocolate tart -custard tart -treacle tart
13 of 25
what would happen if you overworked the paste during preparation?
Toughens the dough which results in dry pastry which shrinks when rolling and cooking causing cracking in final product.
14 of 25
how could alter a paste recipe to make it healthier?
-Use wholemeal flour -reduce suagr and fat content -use natural/sugar alternative -use unsaturated fats
15 of 25
what causes choux pastry to rise?
Water content creates steam inside the paste making air bubbles which push the dough up and leave a fillable centre.
16 of 25
explain the process of making choux paste?
Boil water and melt butter inside. Take off the heat and mix in sieved flour. Cook out the flour until mixture leaves side of the saucepan. Incorporate eggs until smooth and falls off spoon under own weight.
17 of 25
list choux paste products.
Choux buns/éclairs/profiteroles/gateau Paris-Brest/gateau Saint Honore
18 of 25
what would happen happen if you opened the oven door during the cooking process of choux pastry?
The choux products would collapse as the steam making them rise would escape and leave the oven.
19 of 25
what are the health and safety risks associated with preparing and cooking the choux paste?
-Burns whilst cooking in the saucepan -burns from the oven -opening the oven door and the steam escaping onto you.
20 of 25
what is the process of folding the butter into the dough?
Lamination
21 of 25
what is the correct cooking temperature cooking range for puff pastry?
210-220c
22 of 25
describe the texture and flavour of cooked puff pastry
Crunchy/flaky/buttery/nutty
23 of 25
what would happen if you opened the door during the cooking process of puff pastry?
Puff pastry layers would collapse.
24 of 25
how could you alter the recipe to make puff pastry healthier?
-Use a % of ewhoolemeal flour with soft flour -reduce fat content in the puff pastry -use unsaturated fats
25 of 25
Other cards in this set
Card 2
Front
what ingredients are added to suet to make suet paste?
Back
Soft or self raising flour/baking powder/salt/water
Card 3
Front
give two examples of products made by using suet paste.
Back
Card 4
Front
what may be the cause of a heavy and soggy suet paste?
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