Activity 2 Functions of ingredients in shortcrust, flaky and choux pastry Ingredient Shortcrust Flaky Choux Flour Why is plain flour How is a crispy Explain why a flour used? texture with flaky with a high gluten layers achieved? content is used. Fat What function does What function does Name the two fats fat have in pastry the fat have in this used? making? pastry? Water What is the key How is elastic dough Explain what function of water in achieved? happens when the pastry making? flour is heated to Why is lemon juice added to this pastry?
Activity 2 Functions of ingredients in shortcrust, flaky and choux pastry Ingredient Shortcrust Flaky Choux Flour Why is plain flour used? How is a crispy texture with flaky layers achieved? Explain why a flour with a high gluten content is used. Fat What function does fat have in pastry making? What function does the fat have in this pastry? Name the two fats used? Water What is the key function of water in pastry making? How is elastic dough achieved? Why is lemon juice added to this pastry? Explain what happens when the flour is heated to
315449-pastry.docx