After studying this chapter you will be able to understand: Explain how purchase prices influence buyers, describe how suppliers determine their purchase prices, identify methods buyers employ to reduce purchase prices,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pastry Basics 14 Introduction Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Pastry: comes from the word paste, meaning a mixture of flour, liquid, and fat. Fundamental types of pastry are: Yeast raised pastry Pie doughs Short doughs Puff pastry, pâte feuilletée Éclair paste, pâte à choux Strudel, phyllo dough Crisp meringues Pastry Basics Pâte Brisée and Short Pastries Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Pâte Brisée means “broken dough.” It is mixed the same as mealy dough. Pâte Sucrée is mixed by the creaming method. This dough is fragile and usually used for tartlets and petit fours. Pastry Basics Puff Pastry Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Puff pastry is a laminated or rolled in dough. It can rise to 8 times its original height. Steam is the leavening agent. Butter is the preferred fat because of its flavor and melt in . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pastry Basics 14 Introduction Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Pastry: comes from the word paste, meaning a mixture of flour, liquid, and fat. Fundamental types of pastry are: Yeast raised pastry Pie doughs Short doughs Puff pastry, pâte feuilletée Éclair paste, pâte à choux Strudel, phyllo dough Crisp meringues Pastry Basics Pâte Brisée and Short Pastries Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Pâte Brisée means “broken dough.” It is mixed the same as mealy dough. Pâte Sucrée is mixed by the creaming method. This dough is fragile and usually used for tartlets and petit fours. Pastry Basics Puff Pastry Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Puff pastry is a laminated or rolled in dough. It can rise to 8 times its original height. Steam is the leavening agent. Butter is the preferred fat because of its flavor and melt in the mouth quality. Special puff pastry shortenings are available but not as desirable as butter. The quantity of rolled in fat may vary from 50%-100% of the weight of the flour. Pastry Basics Procedure for Making Puff Pastry Dough Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Make a well in the mound of flour and add the liquids. Work the ingredients into a dough. Knead the dough until it is smooth. Refrigerate. Roll dough into a large rectangle. Pastry Basics Procedure for Making Puff Pastry Dough Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Soften the butter by beating it with a rolling pin. Square off the butter. Roll into a smooth rectangle two-thirds the size of the dough rectangle. Place the butter on the dough so it covers the bottom two thirds of the rectangle. Pastry Basics Procedure for Making Puff Pastry Dough Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Fold down the top unbuttered third of the dough
