YEAR ELEVEN

2001 EXAMINATION

REVISION     INGREDIENTS

The question this year is about hand held snacks with an edible casing.    One of the casing ideas could be made from pastry.

There are several types of pastry which could be suitable for this product namely

SHORTCRUST PASTRY         FLAKY PASTRY        CHOUX PASTRY

Examples of snacks made with short crust could be  - Cornish pasties, sausage rolls, quiches, apple pies

Examples of snacks made with flaky pastry could be – sausage rolls, apple turnovers, pastry topped pies, mille feuille slices, cream horns

Examples of snacks made with choux pastry -  cream buns, chocolate éclairs, cheesy puffs

When the pastry is made, it follows a recipe.   This recipe has been worked out with the ingredients in certain amounts or proportions.   The proportions are said to be  IN RATIO TO EACH OTHER.

The RATIOS for the mentioned pastries are -

Half as much fat as flour =  shortcrust pastry  e.g. 200 grms flour to100 grms fat

Two thirds fat to flour      =  flaky pastry   e.g. 200 grms flour to 150 grms fat

One third fat to flour         = choux pastry e.g. 75 grms flour to 25 grms fat

If you are given a question about ratios in a table format and are asked to

fill in the appropriate amount of an ingredient, you need to remember that

the basic unit to work to is 25 grams.

Example:           2:2:2:2:    for fat, flour, sugar and eggs

This means       50 grms of each with 2 eggs

Why?                   2 times 25 grams = 50.      all the ratios are even so

                              everything is twice times 25.

If however the ratio said       4:2:3:2     the answer would be

                             100 grms fat:  50 grms flour:  75 grms sugar: 2 eggs

Not that this would make a good mixture – can you think why this ratio would not work very well?   Good thing it is only an example to show how the ratios

work.