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Pastry Twists

Pastry Twists. Starter. Learning outcomes. KNOW How to make pastry twists UNDERSTAND How to link a recipe to a design criteria. BE ABLE TO… CREATE a bread based snack following a recipe. JUSTIFY choice of additional ingredients linking to the design criteria.

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Pastry Twists

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  1. Pastry Twists

  2. Starter

  3. Learning outcomes • KNOW How to make pastry twists • UNDERSTAND How to link a recipe to a design criteria. • BE ABLE TO… • CREATE a bread based snack following a recipe. • JUSTIFY choice of additional ingredients linking to the design criteria. • DEMONSTRATE use of standard components. • CONDUCT a fair sensory test.

  4. Ingredients and Equipment Ingredients Equipment • 1 sheet frozen puff pastry, 1/2 (17.3-ounce) package • 1/3 cup grated Parmesan • 2 tablespoons extra-virgin olive oil • 2 teaspoons minced garlic • 1 teaspoon dried oregano • 1/2 teaspoon salt • 1/2 teaspoon cayenne • 1 large egg • All-purpose flour, for dusting • Directions

  5. Task Create product which is meets the below design criteria Task • The product must • Include a main ingredient of flour. • Have sensory appeal • Include an additional flavour • Be suitable for a dinner party snack • You will be working in groups of 3. • Look at the additional ingredients in front of you. Which one meets the design criteria? • Leave 2 sticks “PLAIN” to compare against your DEVELOPED bread sticks.

  6. Method – Follow the recipe and you are limited to a maximum 3 questions. • Preheat oven to 400 degrees F. • Line 3 large baking sheets with parchment paper. • Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. • While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. • In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry. • Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. • Brush the top of the pastry with a beaten egg. • Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. • Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. • Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. • With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizzawheel to cut the strips.) • One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. • Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.

  7. Review • Using the results from your sensory testing – write a 2 sentence conclusion • HINT Link to design criteria.

  8. Extension task • Using the same design criteria create a different bread based design snack. • To be successful in this task you must • Draw you design idea • Draw in pencil – colour / shade in • Label each idea with a title • Annotate each sketch with specific ingredients used.

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