3.1.1 Identify the pastry used in the preparation of the strawberry tart above - NSC Hospitality Studies - Question 3 - 2019 - Paper 1
Question 3
3.1.1 Identify the pastry used in the preparation of the strawberry tart above.
3.1.2 Justify the following rules that are applied when preparing the pastry for the... show full transcript
Worked Solution & Example Answer:3.1.1 Identify the pastry used in the preparation of the strawberry tart above - NSC Hospitality Studies - Question 3 - 2019 - Paper 1
Step 1
Identify the pastry used in the preparation of the strawberry tart above.
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Answer
The pastry used in the preparation of the strawberry tart is likely to be a shortcrust pastry, potentially either Pâte sucrée (sweet shortcrust) or Pâte à Foncer (rich shortcrust).
Step 2
Justify the following rules that are applied when preparing the pastry for the strawberry tart:
(a) Do not overmix or overhandle the dough.
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Overmixing or overhandling the dough can lead to gluten development, which makes the pastry tough and chewy instead of tender and crumbly. This can result in a pastry that does not have the desired texture.
Step 3
(b) Use the minimum flour when rolling out the dough.
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Using the minimum amount of flour prevents the dough from becoming dry or crumbly. Excessive flour during rolling can alter the moisture balance and cause the crust to lose its desired texture.
Step 4
State TWO advantages of docking the pastry before baking.
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Docking the pastry allows trapped air/steam to escape, preventing the pastry from rising unevenly. Additionally, it helps to prevent the bottom of the pastry from becoming soggy by allowing moisture to escape.
