Pastry (Leaving Cert Home Economics): Flashcards
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Practise the cards
15 cards from this deck
Shortcrust pastry: 3 main ingredients
Shortcrust pastry: 3 main ingredients
Flour, fat, and water
Shortcrust pastry: common uses
Shortcrust pastry: common uses
Pies, quiches, and tarts
Rich shortcrust: added ingredients
Rich shortcrust: added ingredients
Sugar and egg yolks
Suet pastry: type of fat used
Suet pastry: type of fat used
Suet (beef or mutton fat)
Puff pastry: key technique
Puff pastry: key technique
Repeated folding and rolling dough with butter
Puff pastry: typical uses
Puff pastry: typical uses
Vol-au-vents, turnovers, and mille-feuille
Choux pastry: preparation method
Choux pastry: preparation method
Cooking butter, water, flour, and eggs together
Filo pastry: main characteristic
Filo pastry: main characteristic
Paper-thin, unleavened dough layers
Pastry making: why use cold ingredients?
Pastry making: why use cold ingredients?
Prevents fat from melting, avoiding tough, greasy pastry
Pastry mixing: key principle
Pastry mixing: key principle
Gentle mixing; mix just until ingredients come together
Rolling pastry: correct direction
Rolling pastry: correct direction
Roll from centre outwards
Baking blind: definition
Baking blind: definition
Pre-baking a pastry crust without its filling
Baking blind: purpose
Baking blind: purpose
Prevents pastry base becoming soggy with wet fillings
Shortcrust & flaky pastry: correct texture
Shortcrust & flaky pastry: correct texture
Crumbly and tender
Choux pastry: correct texture
Choux pastry: correct texture
Light and hollow inside