Working with pastry requires patience and careful handling and each of the three main types puff, short crust and filo, have their own quirks to consider. Observing a few basic rules for each type and for pastry in general will ensure the best possible results for your pies, tarts and parcels.
3. Watch the flour
Don’t add too much flour to the work surface. It’s tempting to coat the surfaces and pastry with a generous dusting of flour because it makes it easier to handle but adding too much flour can cause the pastry to dry out. Always brush off excess flour before folding or baking the pastry or roll it out between two layers of cling film to avoid using flour at all.
6. Glaze
To add a lovely shine or deeper colour to your pastry, glaze the top before cooking. Different glazes create different effects: use egg whites for a very shiny finish, beaten eggs or egg yolks for a deeply coloured shine and milk or cream for a matt golden colour. For filo pastry, glaze with melted butter or a neutral oil.
LEARNING VIDEO
LEARNING ACTIVITY 2
Firming up: “Warm up”
Direction:
Name the following materials used in making pie, tarts, and pastries.
Add your answers on the link provided below and read the directions carefully.
Learning Exercise: “Multiple Choice”
Direction:
Choose the best answer.
Add your answers on the link provided below.
Performance Task: “Get Skilled”
Pineapple Pie : Old Fashion / Home made.
Directions:
Group yourselves into 3 and make at least a (5 minute) video of making a pie. It is up to you what type of crust and filling you will make. Here is a sample video with the ingredients and the procedure provided.
Here in an attached criteria for judging