1. Shortcrust pastry

2. Rules, with reasons, for successful shortcrust pastry
Weak/soft flour: because has low gluten.
Plain flour. Thus, air is the raising agent.
Use lard – gives shortness or a mixture of lard and margarine for color, flavour and shortness.
Sieve dry ingredients, to aerate and to remove lumps.
Lift hands out of bowl, keeps fat cool.
Use fingertips, coolest part of hand to avoid melting fat.
Use hard fat, can rub into small pieces without melting
No more than ½ fat to flour, otherwise difficult to rub in
Measure/weigh accurately. To ensure correct proportions.

3. Rules, with reasons, for successful shortcrust pastry
Not too much flour for rolling out because alters proportions and makes pastry dry.
Avoid re-rolling, additional handling develops gluten, toughens.
Handle lightly to avoid pressing out air.
Not too much water. Soft dough would need more flour, alters proportion of fat to flour.
Keep everything cool, cold air expands more than warm air. Prevents melting of fat. Use cold equipment/cold fat/cold water for mixing, to keep everything cool.

4. Rules, with reasons, for successful shortcrust pastry
Bake in a hot oven/gas mark 7/210°C/425°F. Cooks starch so that fat can be absorbed.
If oven too cool, fat melts and runs out before starch is ready to absorb it if oven too hot.
Overcooked on outside before inside is cooked.
Do not turn pastry over because more flour would be needed, toughens pastry.
Do not stretch pastry when rolling, shrinks during baking.
Roll with short, sharp strokes in a forward direction avoiding stretching pastry
Use light, even pressure to avoid stretching pastry and pressing out air
Allow pastry to relax in a cool place before baking, gluten relaxes, cools trapped air, prevents shrinkage.

5. Rules for rolling shortcrustpastry
Do not turn pastry over.
Roll in one direction.
Do not use too much flour for dredging.
Use short, forward strokes.
Avoid pressing down on the pastry.
Do not stretch the pastry.
Lift pastry on rolling pin to turn.

6. Choice of flour and fat in shortcrust pastry
Butter for colour and flavour. Expensive.
Lard for good shortnessbecause it does not contain water, but lacks flavour and colour.
Mixture of lard and margarine combines shortening power with colour and flavor.
Plain flour, air must be the raising agent. White. Not self-raising flour contains baking powder
Wholemeal/brown flour adds fibre, fat, colour, flavor, vitamin B, calcium.
Can use wholemeal flour or a mix with white, adds NSP, iron, but produces a heavier result, rougher texture and nutty flavor.
Margarine for color and flavour. Cheaper than butter.

7. Dishes using shortcrust pastry
Fruit pies
Meat pies
Cornish pasties
Quiches
Fruit flan
Jam tarts
Lemon meringue pie
Curry puffs.
Sausage rolls
Cheese straws
Savoury slice

8. Pastry shrinks during baking
Pastry stretched during rolling out
Stretched during shaping/lining flan ring etc.
Not allowed to rest before baking

9. Hard, tough pastry Conditions for making pastry not cool enough.
Fat not hard enough.
Fat melted during rubbing in.
Not enough air incorporated during preparation.
Heavy handling pressed out air.
Too much kneading developed gluten.
Pastry re-rolled too many times.
Too much water added to rubbed in mixture.
Too much flour for rolling out.
Pastry turned over during rolling.

10. Flaky pastry

11. Method of making flaky pastry
Add liquid all at once, knead to develop gluten.
Mix to a soft, elastic dough can stretch and flake during baking.
Roll to a rectangle, 3 x as long as width
Mark into thirds, dot 1 quarter of fat onto top two thirds.
Mix the two fats together to distribute evenly.
Divide fat into 4 equal pieces add in quarters.
Sieve flour and salt, mix together.
Aerate rub in one quarter of fat, evenly distributed.

12. Method of making flaky pastry
Repeat rolling and folding to add remainder of pastry.
Roll and fold once more without fat to create more layers. Seal.
Leave to rest for 10 minutes, allow gluten to relax.
Fold bottom third up and top third down, to enclose fat.
Seal edges to prevent loss of trapped air.
Chill pastry for 5 mins to harden fat.
Give pastry a quarter turn, so pastry is rolled in a different direction.

13. Choice of flour and fat for flaky pastry
Flour hard/strong, high gluten content, white, plain.
Brown flour gives heavy pastry, but contains NSP.
Fat hard, margarine, butter, give flavor, and colour.
White vegetable fat, no cholesterol
Lard or a mixture of lard and margarine.

14. Dishes using flaky pastry
Cream horns
Sausage rolls
Eccles cakes
Cornish pasties
Cream slices
Fruit turnovers
Russian fish pie
Savoury plait steak
Kidney pie

15. Pastry has not flaked well
Oven temperature too cool
Mixture too dry
Uneven rolling and folding
Edges sealed by careless rolling
Uneven addition of fat
Fat melted during preparation
Not allowed to rest in a cool place
Cooling in a draught

16. Pastry has risen unevenly
Fat unevenly distributed/added unevenly
Pastry rolled and folded unevenly
Pastry tilted in oven
Not enough time allowed for pastry to relax

17. Victoria sandwich cake

18. Purpose of ingredients in Victoria sandwich cake
Self–raising Flour
Adds bulk: main ingredient.
Carbohydrate: provides energy.
Gluten: forms framework / sets on heating.
Contains baking powder: raising agent
Traps air during sieving: raising agent
Sugar
Softens crumb / sweetens / adds flavour / taste
Traps air when creamed, raising agent / lightens texture
Caramelises: dry heat during baking / browns / colour
Preserves: high sugar concentration, helps to retain moisture

19. Purpose of ingredients in Victoria sandwich cake
Eggs
Protein: growth / repair
Iron: haemoglobin
Gives shape: protein coagulates on heating
Colour: depends on brightness of yolk
Emulsifies: holds fat and water separate / prevents curdling
Traps air when beaten: raising agent / lightens
Flavour
Water (steam): raising agent
Margarine
Retains moisture, keeps cake fresh longer
High energy: fat concentrated source of energy
Traps air when creamed: raising agent / lightens
Adds colour
Adds flavour
Adds nutrients: vitamins A and D added during manufacture

20. Victoria sandwich cake
One ingredient to
vary flavor:
Name one method which could be used to make this cake:
Grated orange / lemon rind.
Vanilla / almond / coffee essence.
Cocoa.
Mixed spice / ginger;
Dried fruit / cherries.
Chopped apple / pineapple / banana.
Creaming method OR
All-in-one method / one- stage method

21. Victoria sandwich cake
Ingredients to increase NSP / dietary fibre:
Gases which help cake to rise:
Replace flour with wholemeal flour.
Add: coconut, dried fruit or specific example.
Chopped Apple, pineapple, banana.
Nuts or example.
Grated vegetables e.g. carrot.
Carbon dioxide.
Steam.
Air.

22. Other changes which take place during baking Victoria sandwich cake
Fat melts: absorbed by starch
Sugar melts: caramelisation on surface of cake
Protein coagulates: sets shape of cake
Starch absorbs liquid from egg, gelatinices, surface browns
Starch dextrinises
Liquid from egg evaporates, steam helps to raise mixture, carbon dioxide given off from baking powder. Expands mixture.
Effect of moist heat: expands mixture.
Maillard browning: reaction between sugar and protein.
Crust forms: as surface dries in heat of oven.

23. Choice of sugar for Victoria sandwich cake
Caster sugar:
Small crystals, easier to cream and trap air, dissolved by warmth caused by friction when creaming, gives a smooth texture.
Not granulated sugar:
Larger crystals, do not dissolve - speckled appearance to finished cake, as sugar caramelises soft brown sugar colour and flavor.

24. Choice of fat for Victoria sandwich cake
Butter for colour and flavour.
Margarine, colour, not as good a flavour as butter, cheaper than butter.
Soft margarine: creams easily.
Spreads should not be used
High water content alters proportions and will not hold air during creaming.

25. Problems with Victoria sandwich cake
The cake has risen to a peak then cracked
Due to:
Oven temperature too high.
Too much mixture for the size of tin.
Too high oven shelf.

26. Problems with Victoria sandwich cake
Due to:
Too much liquid in mixture.
Too little raising agent used.
Not enough creaming.
Mixture has curdled.
Oven temperature too low.
Cake not cooked for long enough.
Overbeating when adding flour, causes loss of air.
Overbeating after adding liquid, not sieved.
Wrong proportions.
Opens oven door too much before cake sets.
Close textured cake

27. FATLESS SPONGE CAKE

28. FATLESS SPONGE CAKE Proportion:
1 egg per 25g of plain flour and 25g of caster sugar
Recipe:
3 eggs
75g plain flour (allow SR)
75g caster sugar

29. Method of making and baking
Add flour in thirds: weight of flour would press out air. Use a cutting action or figure of eight (to avoid loss of air). Continue until no dry flour seen, to give an even consistency.
Whisk eggs and sugar over hot water with electric hand mixer until thick and creamy.
Leaves a trail to introduce air
Sieve flour to aerate and remove lumps
Fold in flour: with a metal spoon/palette knife, to prevent air loss.

30. Method of making and baking
Pour – into greased and floured/greased and lined tin – do not spread –
air bubbles will break – tilt to give even thickness
Bake in preheated oven so rising can begin immediately.
Sponge cake 200°C/400°F/gas mark 6, for 15–20 minutes. Until golden brown, firm to the touch, shrinks from sides of tin.
Cool on wire rack – to allow steam to escape

31. Changes during baking Air expands, gases rise, push up cake mixture.
Protein coagulates – at 60°C.
Around air bubbles, sets in risen shape, open texture.
Sugar caramelizes. Maillard browning (action of protein and sugar)
Starch grains absorb water, from egg, swell, gelatinize.
Flour on outside dextrinises as an effect of dry heat (browns, dries on outside, forms a crust.
Steam, from egg, evaporates and helps cake to rise.

32. Reasons for a close texture
Insufficient whisking.
Air knocked out during folding in of flour/addition of flour.
Did not use a cutting action to add flour – whisked/beat in flour.
Used wooden spoon or an electric mixer for adding flour.
Did not use metal spoon/palette knife to incorporate flour.
Continued folding after all flour was incorporated
Not baked immediately
Oven temperature too low
Insufficient baking/undercooked

33. Other baked items which can be made with this recipe
Swiss roll
Sponge flan
Sponge fingers

34. Types of flour

35. Types of flour
PLAIN:
White: 72–73% extraction, no raising agent, 7–10% protein, fine particles.
Uses:
Sauces
Batters
Shortcrust pastry
Biscuits
Shortbread
Very rich cakes
SELF-RAISING:
70–72% extraction
Soft/weak flour, low protein/gluten content
Winter wheat
Fixed quantity of raising agent added.
Uses:
Cakes
Scones

36. Types of flour WHOLEMEAL: 100% extraction.
Light brown colour, nutty flavour due to presence of bran/germ
Stone ground or roller milled
Shorter shelf life because fat in germ becomes rancid
Heavy/close textured product because germ and bran reduce rise
Uses:
Bread
Pastry
Scones
STRONG:
Plain. Spring wheat, more than 10% protein/gluten.
Forms and elastic dough.
Uses:
Bread
Yeast mixtures
Flaky pastry
Puff pastry

37. Types of flour WHEATGERM: BROWN FLOUR: 70% extraction.
Added treated wheat germ, rich in B vitamins, must contain at least 10% germ.
Germ cooked with salt to prevent fat and enzymes spoiling quality.
Uses:
Bread
BROWN FLOUR:
80–85% extraction, no coarse bran particles, better rise.
May be mixed with white flour.
Uses.
Bread
Pastry,
Scones

38. Types of flour CORNFLOUR: From maize: 100% starch, fine powder. Uses:
Thickens sauces
Shortbread

39. Importance of cereals

40. Importance of cereals Cheap, easy to grow.
Easy to store, easy to transport.
Versatile used for sweet and savoury dishes.
Starch/carbohydrate used for energy.
Lasts a long time easy to process.
Many varieties filling.
Staple food source of LBV protein
Readily available

41. Importance of cereals Storage of cereals:
Cool, dry place to prevent mould.
Check regularly, can be attacked by weevils
Covered containers, prevent entry of dust, sealed, keep out moisture.
Keep cereal bins off ground, prevent attack by rats, use in rotation, do not mix old and new supplies.
Whole grain cereals do not keep long, fat becomes rancid.
Types of cereals:
wheat
barley
oats
rye
rice
maize/corn/mealie
meal
millet
sorghum