Pastry and bakery products
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- Created by: fletcher lee
- Created on: 03-02-20 15:49
Name 3 types of pastry
Sweet, Choux and Convenience
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Name 3 types of pastry products
Tart, Eclair and Millefueille
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What are the types of dough
Basic and enriched
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Name 3 types of bakery products
bread rolls (white or brown), Naan bread and Doughnut
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Name 8 types of finishing methods
Egg wash, seeds, piping, filling, dusting, glazing, portioning and shaping and sculpting
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What is sweet pastry
Sweet pastry is made from flour, fat and water with the addition of eggs and sugar
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What is choux pastry
This is made form cooking water, fat, flour, sugar and salt together allowing to cool and then adding beaten eggs
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what is convenience pastry
Pre-made pastry usually frozen
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What is a tart
Simply pastry with a filling
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What is an eclair
Choux pastry piped into an oblong shape
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What is a basic dough
This is made form flour, salt, water and yeast and mixed until smooth and clear
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What is an enriched dough
Adding milk, fat, sugar, eggs or spices to a basic dough
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What is plain flour
Plain flour is made commonly from wheat and doesn't contain a raising agent
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What is self-raising flour
Self-raisng flour is made form plain flour with baking powder mixed into it
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What is strong flour
This is made from hard wheat which is high in gluten which helps the bread expand and rise
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What is wholemeal/brown flour
Wholemeal/brown flour is made from the whole grain
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What are the types of rasing agents
Yeast (fresh and dry), baking powder, bicarbonate of soda and cream of tartar and steam
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What are the types of fat
Butter/margarine, suet, oil and saturated/unsaturated
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What other ingredients are commonly used
Eggs including pasteurised, cream(single,whipping and double), milk and sugar
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What ingredients may cause and allergic reaction
Flour/gluten, eggs, dairy products and nuts
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What should you always check when on products before using them
The use-by-date
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What is important when it comes to appearance in ingredients
No mould, light i clour, no lumps, bright in colour no bruising or blooming or streaks, regular colour (chocolate)
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What should the aroma be
Fresh, fragrant and pleasant for fruits and eggs
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What should the textures be
Sandy for flour, no pests or foreign items, firm, dry and in air tight containers
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What are the quality point in pastry and bakery products
You must ensure the quality so that every product looks the same and you should have regular quality checks so that a consistent product is produced
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What must you consider when buying products
Traceability, quality, Cost and value for money and ecological impact
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What is it that you must consider when it these quality points
If it is local, organic, season, sustainable, fair-trade, the affects on the taste of the product, ethical practices, how big a carbon footprint it will leave, impact of transpotation
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How should you store ingredients in room temperature
Dry store, correct temperature in line with regulations, covered/labelled/dated and labelling important information in line with regulations such as allergen information
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What is important about ingredients when it comes to storing then in a fridge/freezer
It is at the correct temperature in line with regulations, covered/labelled/dated with the correct information such as allergens, should be cooled to 8 degrees in 90 minutes or in line with regulations and used with organisational guidelines
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How should you select ingredients
Read recipe thoroughly and calculate size and nimber of portions
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What should you know about the quality of ingredients
Appearance, aroma, freshness and colour
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What else should you consider
Cost
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What do you need to know about waste management
Portion control, minimise waste, use correct equipment and the importance of using the correct equipment
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How can you make these products healthier
Substitute/reduce the fat, use healthier ingredients, choose alternative cooking methods and portion control
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Other cards in this set
Card 2
Front
Name 3 types of pastry products
Back
Tart, Eclair and Millefueille
Card 3
Front
What are the types of dough
Back
Card 4
Front
Name 3 types of bakery products
Back
Card 5
Front
Name 8 types of finishing methods
Back
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