Pastry (Junior Cert Home Economics): Flashcards
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14 cards from this deck
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Practise the cards
14 cards from this deck
What are the basic ingredients in pastry?
What are the basic ingredients in pastry?
Fat, flour, and water
Shortcrust pastry: fat to flour ratio
Shortcrust pastry: fat to flour ratio
Half the amount of fat to flour
Uses of shortcrust pastry
Uses of shortcrust pastry
Sweet & savoury tarts, pies, sausage rolls
Extra ingredients in rich shortcrust
Extra ingredients in rich shortcrust
Eggs and sugar
Uses of rich shortcrust pastry
Uses of rich shortcrust pastry
Sweet tarts, pies, and flans
What is cheese pastry made from?
What is cheese pastry made from?
Cheese added to shortcrust pastry
Uses of cheese pastry
Uses of cheese pastry
Savoury quiches and pies
Technique for flaky/puff/rough puff pastry
Technique for flaky/puff/rough puff pastry
Special rolling & folding to introduce air
Texture of flaky/puff/rough puff pastry
Texture of flaky/puff/rough puff pastry
Light texture
Uses of flaky/puff/rough puff pastry
Uses of flaky/puff/rough puff pastry
Sweet & savoury tarts, pies, sausage rolls, vol-au-vents
Method for making choux pastry
Method for making choux pastry
Melt fat in water, then add flour and eggs
Uses of choux pastry
Uses of choux pastry
Éclairs and profiteroles
Characteristic of filo pastry
Characteristic of filo pastry
Very thin pastry
Uses of filo pastry
Uses of filo pastry
Spring rolls and samosas