1. Pre-Release Prep: Pastry products for a local bakery. Summer 2015
Year 11 – Food Technology
Pre-Release Prep:
Pastry products for a local bakery.
Summer 2015

2. Types of Pastry
There are 4 types of pastry that you need to learn about for your exam:
Shortcrust
Rough Puff
Choux
Filo
Task
Can you match the picture of the product below to the correct type of pastry that you would use?(draw lines from the image to the pastry name)
Shortcrust
Filo
Choux
Rough Puff

3. Shortcrust Pastry Task
There are 2 types of shortcrust pastry; ‘regular’ shortcrust pastry and sweet enriched shortcrust pastry.
Sweet Enriched Shortcrust Pastry Recipe:
250g flour
125g butter
50g sugar
1 egg
Shortcrust Pastry Recipe:
200 g flour
100g butter or margarine and lard
Sprinkle of water to combine
How to cook shortcrust pastry:
Heat oven to 200°C/180°C Fan/Gas Mark 6.
Both ways of making the shortcrust pastry involve using the rubbing in method.
Task
Name 5 suitable dishes that you could use a shortcrust pastry for and 5 dishes that would be suited to using a sweet enriched shortcrust pastry.
Sweet Enriched Shortcrust Pastry Dishes:
1. __________________________
2. __________________________
3. __________________________
4. __________________________
5. __________________________
Shortcrust Pastry Dishes:
1. __________________________
2. __________________________
3. __________________________
4. __________________________
5. __________________________

4. Rough Puff Pastry
Rough puff pastry is a short cut method to making puff pastry. It is much quicker and easier to make and is becoming a more popular method.
Rough Puff Recipe:
250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
about 150ml cold water
How to cook rough puff pastry:
Heat oven to 200°C/180°C Fan/Gas Mark 6.
Rough puff pastry requires layers to be built into the pastry so that the flaky texture is achieved. The layers are folded into the pastry once the dough is formed and it is in the rolling out stage.
Task
Name 5 suitable dishes that you could use a rough puff pastry for.
Rough Puff Pastry Dishes:
1. __________________________
2. __________________________
3. __________________________
4. __________________________
5. __________________________
Full recipe and more information at:

5. Choux Pastry
Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume.
How to cook choux pastry:
Heat oven to 200°C/180°C Fan/Gas Mark 6.
After cooking for 10 minutes increase the oven temperature to 220°C/200°C Fan/Gas Mark 7.
Choux Pastry Recipe:
60g Strong Plain Flour
150ml cold water
50g butter
2 eggs
Choux pastry is made in a saucepan and uses heat. This helps the starch to gelatinise and thicken the mixture. Choux pastry is often piped onto the baking tray.
Task
Name 5 suitable dishes that you could use a choux pastry for.
Choux Pastry Dishes:
1. __________________________
2. __________________________
3. __________________________
4. __________________________
5. __________________________
Full recipe and more information at:

6. Filo Pastry
Paper-thin translucent sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines. Use several layers together to strengthen the delicate sheets.
Filo Pastry Recipe:
400g plain flour 6g fine salt
330ml water, heated to 50ºC
30ml olive oil
Cornflour, to dust
How to cook filo pastry:
Heat oven to 180°C/fan160°C/gas 4.
Assembling filo: Most recipes call for interleaving layers of filo. The sheets of filo will need to be brushed quite generously with melted butter or light olive oil as you pile them one on top of another, so have a bowl of melted butter or olive oil and a pastry brush to hand before you start to assemble the dish.
Task
Name 5 suitable dishes that you could use a filo pastry for.
Filo Pastry Dishes:
1. __________________________
2. __________________________
3. __________________________
4. __________________________
5. __________________________
Full recipe and more information at:

7. How to make the different types of pastry
Task
Watch the 4 videos showing how to make the pastries and use the boxes on the right to make notes on the methods whilst watching.
________________________________________________________________________________________________________________________________
How to make shortcrust pastry:
________________________________________________________________________________________________________________________________
How to make rough puff pastry:
________________________________________________________________________________________________________________________________
How to make filo pastry:
________________________________________________________________________________________________________________________________
How to make choux pastry:

8. To capture what we have learnt so far we are going to work as a class to create a memory mind map.
Regular
Sweet Enriched
Shortcrust
Types of Pastry
Filo
Choux
Memory Mindmap
Rough Puff

9. Function of Ingredients
Flour
Plain Flour
Strong Plain Flour
Plain flour is used for shortcrust pastry to give it a short crumb.
Strong flour is used in choux pastry and rough puff pastry as it contains more gluten which is needed to give the pastry elasticity.
Fat
Lard
Butter
Margarine
In shortcrust pastry the fat shortens the mixture.
In rough puff pastry the fat traps air in the layers to achieve the flaxy texture.
Adds colour.
Water
Is used to combine the pastry in shortcrust.
Boiling water in the making of choux pastry gelatinises the starch causing the dough to thicken.
Water develops the gluten in rough puff and choux pastry.
Salt
Enhance flavour
In pastry salt also enhances the texture.
Further information and more detail can be researched from the following link:

10. Blind Baking Task What is blind baking?
Blind baking is the process of ‘pre’ cooking your pastry. Blind baking tends to be used when the filling to your pie or tart is uncooked. The pastry is baked fully to avoid the unbaked and/or wet filling from making the pastry soggy. The other time when blind baking tends to be used is when the filling of the pie/tart has a shorter cooking time than the pastry – in this case your would partially bake your pastry.
Task
Watch the following video of Paul Hollywood – he explains blind baking and why it is important so that your pastry doesn’t have a soggy bottom!
Whilst watching the video make note on the key things to remember about blind baking.
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

11. Pastry as a standard component
A standard component is something that is bought pre-made or pre-prepared in the production process of making food.

12. Pastry as a standard component
Task
Explain what is meant by the term ‘Standard Component’. Give examples of types of standard components that could be used by a local bakery.
______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
_____________________________________________________________
Explain why local bakeries and/or manufacturers might choose to use standard components in their food products.

13. Ways in which to flavour pastry
There are many creative ways in which you could flavour pastry. Flavour would most likely be added at the dough forming stage with the dry ingredients.
Herbs & Spices
Many herbs and spices could be used to give your pastry flavour that might compliment the filling of your pastry dish.
Herbs such as:

14. Ways in which to flavour pastry
Herbs & Spices
Many herbs and spices could be used to give your pastry flavour that might compliment the filling of your pastry dish.
Spices such as:
Give three examples of ways in which you could flavour some shortcrust pastry and name the filling you would suggest for the product.
1. ________________________________________________________
2. ________________________________________________________
3. ________________________________________________________

15. Ways in which to flavour pastry
Remember that when making a sweet product you would want to flavour the pastry to give it more of a sweet taste. Look back to the page on shortcrust pastry – what is the main difference with the sweet enriched pastry? What are the additional ingredients?
1. ________________________________________________________
2. ________________________________________________________
Name three examples of products for when you would choose to use a sweet enrinched pastry over that of ‘regular’ pastry.
1. ________________________________________________________
2. ________________________________________________________
3. ________________________________________________________

16. Shaping Pastry

17. Shaping Pastry
Task
Draw 4 ideas for ways in which you could shape pastry. One idea of each type of pastry.
Shortcrust Pastry Idea:
Rough Puff Pastry Idea:
Filo Pastry Idea:
Choux Pastry Idea:

18. Common faults in pastry making
Type of Pastry
Problem
Causes
How to Prevent
Shortcrust
Pastry is hard and tough
The ingredients were too warm
Over kneading and heavy handling
Incorrect proportions of ingredients e.g. too much water in shortcrust, too little in flaky
Oven temperature too cool
chill ingredients
handle lightly
weigh and measure accurately
check oven temp
Pastry is blistered
Uneven addition of water
Oven temperature too hot
Fats insufficiently and unevenly rubbed in to the flour
mix water in evenly
check rubbing in technique
Pastry is fragile and crumbly when cooked
Too much fat
Over-rubbing the fat into the flour
Too little water
weigh fat accurately
choose correct fat
do not over work pastry
Pastry has shrunk during cooking
Pastry has been stretched during preparation and rolling
let the pastry relax

19. Common faults in pastry making
Type of Pastry
Problem
Causes
How to Prevent
Rough Puff
Pastry has not flaked well
Oven temp too cool, so fat has melted and run out of the pastry before being absorbed by the starch. Steam has not been produced quickly enough
Mixture was too dry
Pastry has been rolled and folded unevenly with uneven addition of fat
Fat has melted during preparation and the pastry has not had sufficient time to rest in a cool place
check oven temp
add sufficient liquid
roll evenly
allow to rest
Pastry has risen unevenly
Fat has been added unevenly
Pastry has been rolled and folded unevenly
Pastry was tilted in the oven
add fat evenly
ensure folding is even
check oven shelf is level
Choux
Pastry has not risen well
Insufficient cooking time, therefore the steam has escaped and the pastry collapsed before it set
Incorrect oven temperature
Insufficient beating
accurate cooking time and oven temp
beat eggs in thoroughly

20. Mock Section A Question
You should answer this question in the spaces provided.
Section A is about designing new products.
You should spend about 30 minutes on this question.
1 (a) (i) A local bakery wants to increase its variety of pastry products available for sale to its customers.
On the next page, use notes and sketches to produce two different design ideas for suitable pastry products.
You must annotate your two design ideas to show the creative use of different:
Fillings; one idea must be sweet, one idea must be savoury
Finishing techniques including how the pastry is formed and shaped
Pastry making method and choice of type of pastry
Do not draw any packaging [12 Marks]
Context: Pastry products produced by local bakeries.

21. Mock Section A Question
Name of design idea 1___________________________
Name of design idea 2___________________________
Question 1 continues on the next page.

22. Mock Section A Question
1 (a) (ii) Choose one of your design ideas. Tick the design idea you have chosen.
Design Idea Design Idea 2
On the chart below, complete the plan for making your chosen design idea in the test kitchen.
[9 Marks]
Stage of making the pastry.
(You must include adding the filling, making and shaping the pastry, cooking the pastry)
Quality control, hygiene and safety checks.

23. Mock Section A Question
1 (b) Complete the chart below to explain the function of the ingredients of a typical pastry recipe.
[4 Marks]
1 (c) Explain what would happen if the oven was not hot enough when trying to cook rough puff pastry.
[2 Marks]
_________________________________________________________________________________________________________________________________________________________________________________________________________
1 (d) Explain the process of blind baking and why it is used.
[3 Marks]
End of Question 1
Ingredient
Function
Flour
Salt
Water
Butter