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the pastry will blister. if the oven temperature is too low then the pastry may become too tough or the pastry may not flake well... depending on which type of pastry...
Usually you fold and roll a dough repeatedly. This makes a layer so that when it is baked, it is flaky.
A variety of things could happen to pastry through cooking. Some could crisp in texture, double in size, or caramelize.
To cook pastries, the oven temp should be between 375 and 425 degrees Fahrenheit. The temperature would depend on the pastry and recipe.
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What is the meaning of pastry in cooking?
Pastry is cooked dough.
What does the verb to score mean in cookery terms - ie to score the pastry?
In cooking, scoring the pastry would be to make a series of small cuts. Scoring allows steam/heat to escape in a chosen location rather than risk blowing out the pastry "seams" during cooking.
Write a short note on raising agent?
Its raising agent is the high water content, which boils during cooking, puffing out the pastry. Unlike puff pastry, it uses eggs.
How is lard used in pastry?
what does lard do in cooking
What does the term napoleon mean in cooking?
a flaky rectangular pastry with a sweet filling
What are the pastry deffects and their causes?
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
Can you be a chef and pastry chef at the same time?
Yes you can because pastry chef and chef are both the art of cooking.
What are different levels of chefs?
Cooking Professionals:Certified CulinarianCertified Sous ChefCertified Ched de CuisineCertified Executive ChefCertified Master ChefPersonal Cooking Professionals:Personal Certified ChefPersonal Certified Executive ChefBaking / Pastry Professionals:Certified Pastry CulinarianCertified Working Pastry ChefCertified Executive Pastry ChefCertified Master Pastry Chef
Why do you need to chill shortbread before cooking it?
You should chill all pastry before using as this stops the pastry from SHRINKING
How long should puff pastry be rested during the lamination process?
You must be a pretty bad cook if your asking me.
Causes of pastry defects?
some defects of pastry might be under -cooking,over-cooking too "short" meaning too much shortening (fat) too dry or too moist
How do you store pastry after cooking?
you put it in a container and saran wrap it and then put it in the fridge
