Transcript Pastry making - Llantwit Major School

Pastry making
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To gain the best results in pastry making, the correct quantities of
ingredients need to be used in the correct proportions.
Half fat to flour needs to be used to have the most desirable effects.
For example, if 4oz margarine and lard was to be used then 8oz of plain
flour would be used.
Rules for making the best pastry:
1) Weigh flour and put into mixing bowl.
2) Add in fat and RUB IN using FINGERTIPS until mixture resembles FINE
BREADCRUMBS.
3) Gradually add water until dough is formed.
4) Roll carefully on a floured surface.
For some dishes, a pastry case needs to be baked on its own before adding
a filling of some sort, this is known as baking blind.
Pastry dishes.
• Savoury
• Sweet
• Quiche
• Vegetable pie
• Cornish pasties
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Apple pie
Lemon meringue pie
Fruit tart
Jam tarts
Treacle tart
TYPES OF PASTRY:
Short crust- half fat to flour
Puff- More than half fat to flour, and the fat is folded between layers of pastry.
FRUIT PIE
• Method.
• Ingredients:
1. Pre heat oven to 180, GM5.
2. Rub fat into flour until fine
breadcrumbs are achieved.
3. Gradually bind in water.
4. Once dough is formed, knead
on floured surface. Chill.
5. Roll to desired size.
6. Prepare fruit.
7. Fill pie dish with fruit and
sugar.
8. Roll top of pie.
9. Glaze and decorate.
10.Bake for 20 mins.
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8 oz plain flour
4 oz margarine
Flour for rolling
Egg/milk for glazing
2oz sugar
• 4 cooking apples
QUICHE/ MINI QUICHES
• Ingredients
• Method;
• 8 oz plain flour
• 4 oz margarine
1. Preheat oven to 180c.Get
water ready for washing up.
2. Rub fat into flour until fine
breadcrumbs.
3. Gradually add water until
dough is formed. Chill.
4. Roll out on floured surface. Put
in dish. Bake blind- 5 mins.
5. Grate cheese, slice onion, mix
eggs and milk together.
6. Put filling in quiche, pour egg
mixture over. season
7. Bake for 20 mins.
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1 onion
6oz cheese
Seasoning
3 eggs
1/4pt milk
• Flan dish
Menu planning.
• Design a menu which could be available at
a high class restaurant in the centre of
Cardiff. Consider dishes which go well
together, include starters, mains and
desserts, ensure that pastry dishes are
included as part of the menu.
Cheese and onion plait
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Ingredients
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Method
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200g sausage meat/ 3 small
onions and 100g cheese
Seasoning
400g puff pastry
Milk/egg for glazing
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1. Preheat oven to 180c. GM6.
2. Grease tin.
3. Put sausage meat into a mixing
bowl and season. Or, grate
cheese and chop onions and mix
in bowl.
4. Roll out pastry and cut into a
rectangle. Score into 3 equal
sections.
5. Put sausage meat/ cheese and
onion down centre of pastry.
6. Make diagonal cuts down sides
of pastry. Plait neatly. Glaze.
7. Put on tray and bake for 20
mins.
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Cake making
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The different methods of cake making are:
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The whisking method- Swiss roll, fruit flan
The creaming method- Victoria sandwich, chocolate cake
The all in one method- Victoria sandwich, chocolate cake
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They are used for different types of cake, and each method will use different
quantities of ingredients. The main ingredients being fat, self raising flour,
eggs and caster sugar.
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These cakes will be cooked at the same temperatures in the oven for similar
periods of time.
Different quantities of ingredients are used in different cake making
methods, and this is to achieve different qualities, i.e. more rise in the cake,
more body etc..different overall textures.
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Cake making methods.
Cake making
method
Measurements
of ingredients
Temp and
duration in
oven
Method
Creaming
6oz S.R flour
6oz margarine
6oz caster sugar
3 eggs
180 c. GM5
25 mins
Cream fat and sugar,
add eggs and fold in
sieved flour
All in one
AS ABOVE
AS ABOVE
Put ALL ingredients
together and whisk with
electric whisker
Whisking
3 oz caster sugar
3 oz self raising
flour
3 eggs, no fat
180c. 15 mins
Whisk eggs and sugar
until light, fold in sieved
flour.
Revision of pastry making and
cake making.
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1) What is short crust pastry used for?
2) What are the measurements of fat to flour?
3) What does ‘baking blind’ mean?
4) Why is it necessary to rub the fat to flour using fingertips?
5) Why is cold water added to pastry dough?
6) What cake uses the creaming method?
7) What cake uses the whisking method?
8) What measurements are used for fat, flour, sugar and eggs in the
creaming method/
• 9) Why is no fat added to the Swiss roll?
• 10) What temperatures are used for both cake making methods?
SWISS ROLL
• Ingredients:
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3 oz caster sugar
3oz self raising flour
3 eggs
Jam for filling
• Method:
• 1) preheat oven to 180c. GM4.
• 2) grease and line tin with
greaseproof paper.
• 3) whisk eggs and sugar until
light and fluffy using an electric
whisk.
• 4) Sieve in flour and fold in
figure of eight.
• 5) put in tin. Bake for 10 mins.
• 6) turn onto greaseproof paper,
fill with jam and roll up.
Victoria sandwich cake
• Ingredients:
• Method:
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• 1) Preheat oven to 180c. GM5.
Grease and line cake tins with
greaseproof paper.
• 2) Cream together sugar and
margarine using a wooden
spoon.
• 3) Add eggs and mix.
• 4) Sieve in flour and fold in a
figure of eight.
• 5) Put in tin, evenly. Bake for
20 minutes. Cool. Fill.
6oz self raising flour
6oz margarine
6oz caster sugar
3 eggs
• Jam for centre of cake
• Cocoa powder for chocolate
cake
• Chocolate butter icing (4oz
butter, 4oz icing sugar, 2oz
cocoa powder)
Rice and pasta (Farinaceous
foods)
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Rice and pasta are extremely versatile foods and can be used in a wide
variety of dishes. They are useful food commodities in the food industry due
to their low cost and nutritive value. Farinaceous means starchy.
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Nutritive value:
Very good source of carbohydrate
Low fat
Some fibre
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Types of pasta:
Cannelloni, spaghetti, ravioli, lasagne, pasta shapes.
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Types of rice:
Basmati, wild, brown, white, easy cook.
Rice and pasta
• Farinaceous foods are useful food stuffs in
the catering industry because they are
cheap, quick and easy to cook, healthy
and can go in or be served with a variety
of different dishes and ingredients.
• Now complete information hunt on rice
and pasta.
FIND OUT:
Work in pairs.
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What is a staple food?
What staple food is found in Peru, China, Africa and Britain?
Provide examples of different cereals, at least 5.
What is risotto?
What ingredients are used to make pasta?
Provide examples of different pasta.
How is pasta made?
What does farinaceous mean?
Advantages of pasta. At least 3.
What are the 2 different methods for cooking rice? Explain.
The two main types of rice. Explain.
List a variety of dishes made with rice and pasta.
• Be prepared to feed back to the group at the end of the lesson.
Dishes using pasta and rice:
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Lasagne
Cannelloni
Pasta bake
Risotto
Paella
Curry and rice
• Select one of the following to make in a practical session next
lesson.
Rice and pasta.
• Produce an informative factsheet which
looks at the use of rice and pasta in the
catering industry.
• Include types of rice and pasta and dishes
that can be made using them.
• Use the information gathered in Monday’s
research lesson.
Chicken curry
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Ingredients
3 chicken breasts
Oil
1 onion
Fresh coriander
3 tbsp tikka paste
1 can coconut milk or 1
tin chopped tomatoes
• Method
• 1) chop chicken and fry in
oil.
• 2) peel and finely chop
onion. Add to pan.
• 3) chop coriander, add to
pan.
• 4) add tikka paste.
• 5) add coconut milk or
tomatoes and reduce.
LASAGNE
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Ingredients
800g mincemeat/ mixed vegetables
2 tins chopped tomatoes
1 tablespoon oil
1 onion
1 garlic clove
Tomato puree
Lasagne sheets
200g cheese
1 pt milk
1 tablespoon butter
2 tablespoons flour
Herbs and seasoning
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Ovenproof dish
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Method.
1) Peel and finely chop onion
2) fry in oil with mincemeat/vegetables.
3) Once browned add in seasoning
and chopped tomatoes.
4) Thicken with puree.
5) Grate cheese.
6) Put milk, flour and butter into
another pan, heat to thicken, whisk.
7) Once thickened remove from heat,
and add cheese.
8) Turn off meat/vegetables, and layer
in dish with lasagne sheets and
cheese sauce. Finish with extra
cheese and seasoning.
9) Clean up.