'Puff pastry' presentation slideshows

Dining in New York City

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Vocabulaire 3.1

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Vocabulaire 3.1

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Understanding Food

Understanding Food. Chapter 26: Pies and Pastries. Types of Pastry. All pastries fall into one of two basic types: Plain pastry Puff pastry. Types of Pastry. Plain pastry: Pastry made for producing pie crusts, quiches, and main-dish pies.

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PASTRY

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CHAPTER 34 PIES, PASTRIES & COOKIES

CHAPTER 34 PIES, PASTRIES & COOKIES. Pies and Tarts. Definition of terms: Pie: Sweet or savory fillings baked in a crust Tart: Similar to pies, except made in a shallow, straight-sided pan, often with fluted edges. Pastries (Doughs). Flaky dough: very flaky, not sweet

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Home Economics Secondary 3 Making of pastry

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Gluten Free

Gluten Free. Heaven & Health Gluten Free Products For the entire family. Introduction.

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Home Economics Secondary 3 Making of Pastry

Home Economics Secondary 3 Making of Pastry. types of pastry 1.Short crust pastry 2.Puff pastry 3.Rough puff pastry 4.Choux pastry. Ingredients of pastry Flour 2. Fat(butter/lard) 3. Liquid(water/juice/milk). Dishes of pastry (photo). Steps of making pastry

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Home Economics Secondary 3 Making of Pastry

Home Economics Secondary 3 Making of Pastry. types of pastry 1.Short crust pastry 2.Puff pastry 3.Rough puff pastry 4.Choux pastry. Ingredients of pastry 1.Flour 2.Fat 3.liquid/water. Dishes of pastry (photo). Steps of making pastry 1.Sieve the flour , prepare the butter

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Home Economics Secondary 3 Making of Pastry

Home Economics Secondary 3 Making of Pastry. types of pastry 1. short crust pastry 2. Puff pastry 3. Rough puff pastry 4. Chous. Ingredients of pastry 1.Flour 2.fat(butter/lard) 3.liquid(water/juice/milk). Dishes of pastry (photo). Steps of making pastry

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Home Economics Secondary 3 Making of Pastry 3D ( 27 )

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Home Economics Secondary 3 Making of Pastry

Home Economics Secondary 3 Making of Pastry. types of pastry Pastry is mixture of fat, flour and liquid. 1.Shortcrust Pastry 2.Puff Pastry 3.Flaky Pastry 4.Rough Puff Pastry 5.Choux Pastry. Ingredients of pastry 1.Fat 2.Flour 3.liquid. Dishes of pastry (photo).

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Home Economics Secondary 3 Making of Pastry

Home Economics Secondary 3 Making of Pastry. Pastry is a mixture of fat, flour and liquid Types of pastry ? Shortcrust Pastry ? Puff Pastry ? Flaky Pastry ? Rough Puff Pastry ? Choux Pastry ? Filo Pastry. Ingredients of pastry. Dishes of pastry (photo). Personal details Siu Chi Lok

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Home Economics Secondary 3 Making of Pastry

Home Economics Secondary 3 Making of Pastry. Pastry is Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and/or eggs. Small cake, tarts and other sweet baked products are called "pastries."

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Revision Questions

Revision Questions. Puff Pastry. Revision Questions. 1. What is the ratio: of fat to flour in full puff pastry? 2. Give .three different methods of making Puff Pastry 3. Puff pastry trimmings could be used to make croutons flutes fleurons canapes.

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Home Economics Secondary 3 Making of Pastry

Home Economics Secondary 3 Making of Pastry. Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and/or eggs. Types of pastry 1. Short Pastry 2. Puff Pastry 3. choux Pastry 4. Flaky Pastry.

235 views • 5 slides

Home Economics Secondary 3 Making of Pastry

Home Economics Secondary 3 Making of Pastry. Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and/or eggs. Types of pastry 1. Short Pastry 2. Puff Pastry 3. choux Pastry 4. Flaky Pastry.

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Millefeuille Recipe by Balendra Singh

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