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I. True or False. Write BREAD if the statement is correct and PASTRY if not. 1. Pastry comes from the word paste, meaning a dough mixture of flour, liquid and fat. It refers to a variety of bake products made with high protein to flour with a very little liquid. 2. The best flour used for pastries is cake flour. Special pastry flour may be used, specified in the recipe. dough. MODULE 2 flakiness. 3. LARD OR PORK FAT, which gives the shortest crust 4. Margarine which best in flavor and flakiness which use in making puff pastries 5. Butter which gives rich flavor. 6. Vegetable shortening- which has no characteristics, odor s and taste on its own. 7. Vegetable oil- which is seldom used, because it does not produce a flaky crust. 8. Liquid- has some tenderizing conditioning effect on the gluten. 9. Salt is added to the flour and fats to bind the ingredients and convert then in pliable 10. Tenderness of pastries achieved in increasing of hydration and decreasing of protein. 11. Solid fat gives flaky crust more easily than melted or liquid fat. 12. Cutting liquid fat through the flour likewise increase the flakiness of the crust. 13. Too much or too little of water in relation to the amount of fats used to decreases 14. Too much rolling, folding and re-rolling in dough must be avoided. 15. Shortening must be chilled before used.​

Sagot :

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