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Attributes of a Quality Producer TEST INSTRUCTIONS. Take out a sheet of paper, name, date, grade (ex. 10 th grade ) Write “Attributes of a Quality Producer” at the top Number your paper 1-4. Write the attributes #1-4 verbatim (word for word) . Attributes of a Q.P. Rubric. Pies. Standards.

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attributes of a quality producer test instructions
Attributes of a Quality Producer TEST INSTRUCTIONS
  • Take out a sheet of paper, name, date, grade (ex. 10th grade)
  • Write “Attributes of a Quality Producer” at the top
  • Number your paper 1-4.
  • Write the attributes #1-4 verbatim (word for word)
standards
Standards
  • ACF 2 – Sanitation and Safety
  • ACF 5 – Food Prep
    • Demo how to read and follow a std. recipe
  • ACF 7 – Basic Baking
    • Demonstrate proper scaling/measurement tech. unique to baking
    • Participate in production pies
lt pt pies
LT/PT: Pies
  • Understand that the ingredients used in baking function in different ways and will help determine final texture, flavor and color of baked goods.
  • Be able to describe the different kinds of pies and determine what ingredients and techniques contribute to a flaky crust
  • PT: Demonstrate understanding of correct ingredients used in baking, as well as measurement , mixing, shaping and baking tech. for different types of pies.
pies are
Pies are:
  • Made by filling a pastry shell with fruit, nut or cream filling
  • Made in a pan that has tall sides that flare out
  • Made of three kinds of dough
    • Flaky, cookie and crumbly dough
flaky dough
Flaky Dough
  • Made from flour, butter/shortening, water
  • Rubbed dough method - Fat is cut into dry ingredients, before water is added
  • Spaces left by melted fat when dough is baked give it a flakey texture
  • Tends to be pale or white when baked
cookie
Cookie
  • Sugar cookie type dough made from flour, sugar, fat and eggs
  • Uses creaming method
  • Since fat is fully incorporated, texture is that of a cookie
  • Dough is golden brown due to eggs
  • Usually used for tarts
crumbly
Crumbly
  • Very rich in fat and sugar
  • Can be made with rubbed dough or creaming method
fillings
Fillings
  • Raw fruit – unbaked
    • Apple, etc.
  • Cooked fruit – unbaked
    • Apple, Blueberry
  • Cream fillings – baked
    • Boston Cream, Banana Cream
  • Custard filling - un/baked
    • pumpkin
rolling
Rolling
  • Rest and well chilled prior to use
  • Pie dough is usually rolled
  • Use plenty of flour on board and pin to prevent sticking. You can tell the dough is not sticking if it moves as you roll it.
  • Roll to an even 1/8 in, 1 ½ in. beyond edge of pan
and then
And then
  • Fold in half, then in half again
  • Place corner into middle of pan and gently unfold
  • DO NOT PULL/TUG on dough = shrinking
  • Gently lift and let dough fall to bottom of pan
  • Trim excess dough with straight edge spatula ~ 1”
and then1
And then…
  • Fold dough under
  • Use fingers to create a decorative edge = fluting
other stuff
Other stuff
  • Blind baking
    • a pre-baked pie shell
    • Line with parchment paper and fill w/ weights
  • Assembling
    • fill pie higher than the top of the crust due to shrinkage (fruit)
    • Fill as high as possible - custard
toppings
Toppings
  • Top crust (double crust – think Chicken pot pie)
    • brush with egg wash for shiny appearance
    • Don’t forget to cut slits to allow steam to escape
  • Lattice – criss-crossed strips
  • Streusel/crumb – flour, sugar, butter
  • Meringue/Whipped Cream
pies recipe quantity
Pies Recipe (Quantity)
  • 3# pastry flour
  • 1 oz salt
  • 2 oz sugar
  • 2#, 4 oz shortening
  • 1# iced water
  • 4 oz. milk
pies instructions
Pies Instructions
  • Sift dry ingredients together
  • Cut in shortening, DO NOT OVER CUT IN
  • Make a well, add water and milk
  • Stir together until wet dough forms
  • DO NOT OVERMIX
  • Form into 9 oz. “hockey pucks” – this makes it easy to roll out