Food Tech.-Faults in Pastry

Description

GCSE Food Flashcards on Food Tech.-Faults in Pastry, created by Holly Bamford on 19/03/2015.
Holly Bamford
Flashcards by Holly Bamford, updated more than 1 year ago
Holly Bamford
Created by Holly Bamford over 9 years ago
119
3

Resource summary

Question Answer
Shortcrust- Hard/tough pastry Too much liquid Too little fat Over-handling Insufficient rubbing in
Shortcrust- Soft and crumbly Too little water Too much fat Self raising flour used
Shortcrust- Shrunk pastry Excess stretching, when rolling pastry
Shortcrust- Soggy pastry Filling too moist Sugar in contact with pastry
Shortcrust- Sunken pie Oven too low Cold pastry over hot filling Too much liquid in filling Too little filling
Shortcrust- Speckled pastry Undissolved sugar grains
Shortcrust- Blistered pastry Uneven addition of water Oven too high Fats not rubbed in evenly
Flaky, Rough Puff and Puff pastries- Too few layers Insufficient resting and chilling Heavy rolling Fat too soft.
Flaky, Rough Puff and Puff pastries- Fat running out during cooking Oven too cool
Flaky, Rough Puff and Puff pastries- Shrinking pastry Insufficient resting Overstretching during rolling out
Pastry is hard and tough Ingredients were too warm Over- kneading and heavy handling Incorrect proportion of ingredient Oven temperature too cool
Pastry is blistered. Uneven addition of water Oven set at too high a temperature Fats insufficiently and unevenly rubbed in to the flour
Pastry is fragile and crumbly when cooked. Too much fat Over- rubbing the fat into the flour Too little water
Pastry is soggy in a pie Steam not allowed to escape during cooking
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