Teacher notes Dem of pastry making and blind baking next lesson, students need to bring in contribution. JQ will need to weigh out pastry ingredients for your students for your next lesson to ensure accurate measures. The plan for next lesson is you dem making pastry and blind baking in steps (you rub in, they rub in etc..) For the lesson after they will need to bring in pre sliced veg and pre grated cheese, along with eggs for flan filling

Function and properties Pastry Function and properties

Objectives To have an awareness of the chemical processes of Dextrinisation and Caramelisation To understand and practice how to make shortcrust pastry. To understand how fat is used to “Shorten” pastry – make it more crumbly. To make shortcrust pastry, blind bake a pastry case and make a high quality baked apple tart.

Stages in caramelisation This is the process of heating sugar to develop its flavour Watch this video. You will be drawing a flow chart of the process when it is finished so watch carefully and note the key points below. Key Points Sugar (sucrose) is heated and melts to a syrup. The syrup boils. The sucrose molecules break up and water molecules are formed. Water evaporates, the syrup gets thicker and changes to a golden brown caramel. It will eventually burn and become bitter if cooked for too long. Foods that contain natural sugars e.g. onions, will caramelise. Now, in your workbooks draw a flowchart showing the process of sugar caramelisation. You have 10 minutes…. Stages in caramelisation

Dextrinisation This is the process where DRY heat (eg grill) is applied to starchy foods (eg bread) The starch is converted to smaller glucose molecules called dextrin This process changes the taste of the food (eg bread -> toast)

Making shortcrust pastry – Teacher demo Teacher demonstration of making shortcrust pastry During the demo you should find out… What is rubbing in? Why do we use fingertips to rub in the fat? What should the pastry look like after the fat is rubbed in? Why do we use cold water? We do we avoid working the dough to much? We do we rest pastry before use when possible?

Homework Read around the topic – Online book pages 130-133 Bring in contribution for pastry case (££££) Bring in 8” flan tin

Practical – making shortcrust pastry PASTRY BASE: Rub the vegetable fat into the flour using your fingertips until it looks like fine breadcrumbs. This could be done in a food processor for speed. Add the water a little at a time until it forms a soft but firm dough (you may not need to use all of the water). How will you mix the water into the dough? Lightly knead the dough with your fingertips until it is smooth (do not over work it as it will go tough). Wrap your completed pastry carefully in cling film and label with your name and class. This will be stored (either frozen or chilled) until your next lesson. Wash up! This practical should only take around ½ an hour. WATCH THE TIME!

Teacher demo – lining a flan case and blind baking. By the end of this demo you should understand… How to line a flan case handling the pastry with a rolling pin Why you may need to trim the pastry after cooking if it has not rested (think gluten!) Why we use baking beans when blind baking Why we blind bake pastry

Theory – “shortening” pastry using fats Animation page 130 Key Points

Homework Title – “making shortcrust pastry - shortening.” Use pages 130-131 and the film on page 133 in the online book, produce a flowchart for making shortcrust pastry. Make sure this is detailed with comments on the science behind the process (e.g. Why are fingertips used, how the fat works in the recipe, what is the flour to fat ratio). You may wish to draw diagrams to help you explain things.

Complete evaluation for homework! Practical:- Baked apple tart BRING FROM HOME: Ingredients opposite Flan dish approximately 16cm diameter Container to carry it home Blind baking the case: Using the pastry from last lesson, roll it out on a floured surface and then line the flan tin/dish, taking care not to stretch the pastry. Put some baking paper over the pastry in the dish and add some baking beans to hold it down. Bake the pastry ‘blind’ (without filling) for 12 minutes until cooked and crisp. Carefully remove the baking beans and paper. If the base of the flan looks undercooked return it to the oven for a further few minutes. While your pastry is cooking, prepare your apples for the filling (dice the cooking apples, slice the eating apples) When pastry case is finished being blind baked, return the baking beans to the tin, fill the case with your apples (cooking on bottom, slices of eating on top) and bake for a further 15 minutes. Wash up NO SOGGY BOTTOMS! Complete evaluation for homework!