Guidelines for Making Pastry and Baking Blind (Junior Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
13 questions from this quiz
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Practise the questions
13 questions from this quiz
What happens if you use too much flour when making pastry?
What happens if you use too much flour when making pastry?
The pastry becomes tough
Why should ingredients be kept cold when making pastry?
Why should ingredients be kept cold when making pastry?
To prevent greasy texture
Which methods introduce air to keep pastry light?
Which methods introduce air to keep pastry light?
Sieve, rub in, roll, and fold
Why should handling of pastry be minimised?
Why should handling of pastry be minimised?
Reduces fat melting, prevents greasiness
What happens if too much water is added to pastry?
What happens if too much water is added to pastry?
The pastry becomes sticky
What is one benefit of chilling pastry before rolling?
What is one benefit of chilling pastry before rolling?
Relaxes gluten and prevents shrinking
How should pastry be rolled?
How should pastry be rolled?
Lightly on a floured board, turning often
What temperature should pastry be baked at?
What temperature should pastry be baked at?
200°C
Why should the oven be preheated to the correct temperature?
Why should the oven be preheated to the correct temperature?
To burst starch granules and set pastry
What is baking blind?
What is baking blind?
Pre-baking a pastry case without filling
Why is baking blind used?
Why is baking blind used?
To prevent soggy pastry when filled
How long should pastry be baked blind initially?
How long should pastry be baked blind initially?
15 minutes at 200°C
How long should pastry bake after removing paper and beans?
How long should pastry bake after removing paper and beans?
5 minutes extra