Pastries

Front

A light, crisp pastry with a hollow interior. Steam is the leavening agent.

Back

Pate a Choux

Front

A pastry that puffs up in size due to hundreds of layers of fat and flour created by rolling and folding the dough.

Back

Laminated Pastry

Front

A compact, crumbly, cookie crust

Back

Tart

Front

Tender, flaky layers

Back

Plain pastry

Front

Made from sugar, flour, and butter

Back

Plain pastry

Front

Made from flour, butter, water and salt

Back

Plain pastry

Front

What creates the flakes in a pastry?

Back

The water in the fat melts during baking and evaporates to create steam.

Front

Shortbread dough is traditionally used to prepare: Pumpkin pie, Cream puffs, Apple Pie, Fruit tarts

Back

Fruit tarts

Front

A high quality tart pastry would be described as: Golden brown, hollow interior; Golden brown, tender flaky layers, easy to cut; Golden brown, puffed appearance, hundreds of layers; Golden brown, crumbly texture, sweet flavor

Back

Golden brown, crumbly texture, sweet flavor

Front

What is the difference between a sweet tart dough and shortbread tart dough?

Back

A sweet tart dough contains eggs, a shortbread tart dough is more breakable.