pastry 0.0 / 5 ? HospitalitypastryScottish HighersAQA Created by: EmilyMSumneryeetCreated on: 08-03-19 14:04 name atleast 3 types of pastry short, sweet, suet, choux, puff, convenience 1 of 21 name atleast 3 pastry products pie, pudding, tart, eclair, millefeuille, somosas 2 of 21 types of dough basic dough and enriched dough 3 of 21 name a minimum of three bakery products bread rolls, naan bread, pitta bread, pizza, doughnut, chelsea bun, brioche, savarin 4 of 21 name atleast 4 finishing methods egg wash, seeds, sugar, piping, filling, spreading, dripping, dusting, glazing, portioning, shaping 5 of 21 definition of short pastry easiest pastry to make. made of flour, fat and water to bind. 6 of 21 definition of sweet pastry made with the edition of sugar and eggs to flour, fat and water. 7 of 21 definition of suet pastry made of flour, beef suet, baking powder and water. 8 of 21 definition of choux pastry made by cooking water, fat, flour, sugar and salt together to make a batter, then shaped and baked. 9 of 21 definition of puff pastry flaky pastry made by layering fat between layers of pastry dough. it is a laminated dough 10 of 21 definition of convenience pastry pre-made pastry, usually frozen 11 of 21 definiton of basic dough flour, salt, water, and yeast used to make a smooth dough 12 of 21 definition of enriched dough adding fat, milk, sugar, eggs, or spices to add flavour 13 of 21 definition of plain flour made commonly of wheat and doesnt contain raising agent 14 of 21 definition of strong flour made from "hard" wheat which is high in gluten which helps the bread expand and rise. this flour is not suitable for cake making 15 of 21 definition of self raising flour made from plain flour with baking powder added 16 of 21 definition of brown flour made from whole grain 17 of 21 what are the main 4 types of raising agents yeast, baking powder, bicorbanate of soda, steam 18 of 21 4 types of fat butter, suet, oil, saturated 19 of 21 common allergic reactions to the ingredients in pastry flour, gluten, eggs, dairy, nuts 20 of 21 what are the main quality checks you look for in pastry. no mould, light flour, light yellow butter, chocolate is uniform colour 21 of 21
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