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Pastry

Published on Nov 21, 2015

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PRESENTATION OUTLINE

1.

CHARACTERISTICS OF PASTY

By: Clayton L. Cox
Photo by Robert S. Donovan
2.

HIGH QUALITY PASTRY

Tenderness & Flakiness
Photo by FrenchKheldar
3.

TENDERNESS AND FLAKINESS

  • Gluten amount and distribution determines tenderness
  • Flakiness comes from gluten separated by layers of fat
  • Expands with steam
Photo by Kaptain Kobold
4.

HOW DO YOU KNOW?

  • When tender, you can easily cut it
  • If flaky you can see thin layers of dough separated by space
5.

"BROWNED" PIE

  • It should be light and evenly browned
  • This makes for the best taste
6.

THE FILLING

Should be a pleasing flavor and neither firm nor to runny
7.

Untitled Slide

Clayton Cox