egg binds the ingredients together and gives moisture and richness

Fat does a lot of things, depending on what type it is, how you incorporate it and what type of pastry you're making. Generally speaking, it will shorten gluten strands and provide flavor and richness. When making certain cakes and cookies, creaming (beating) the fat with sugar will trap air molecules and in turn, provide extra leavening. Using real butter in your Tollhouse cookie recipe will allow your cookies to have just the right amount of spreading during baking--use too much and they'll be greasy and spread too much; use too little and they'll likely be tough, dry and not spread enough. In rich doughs like brioche, butter creates a fine crumb and melt-in-your-mouth quality. Because of the amount of protein and milk solids in butter, it can be browned and add complex flavors and aromas to financiers, puddings, frostings, etc. Cold butter added at the end of a lemon curd or pastry cream recipe makes a creamier end product with a glossy sheen. Chiffon cakes were developed using only oil as the fat, creating a lighter sponge that doesn't harden in the fridge like a heavier butter cake. Solid fats like butter, shortening and lard make flakey pie dough... As I said before, it all depends on what you're doing with the fat--what you're making and how you incorporate it--that dictates what it does.

Butter is always reccomended for baking, due to it's low water content (compared to margarine) and better taste. The high fat levels in butter help prevent baked goods from staling. Please see related link. Usually the best butter to use is "French butter", due to it's extra low water content.

The plural noun is PASTRIES

Room temp. Just wrap it in plastic wrap and put it in an airtight container.

Uncooked, 3-4 days.

how many filo pastry sheets in a 375gm box

used for a disability.

The croissant was invented by an Austrian artillery officer named August Zang in the year of 1839(some people say 1838).

If you're working on the same worksheet I am, the answer is "cut in".

Many Food Service Workers begin their careers between the ages of 16 and 19 years old. In order to move up in the ranks from Prep Cook to Chef you will need to have a Culinary College degree as well as hands-on work experience in the food industry.

I'm going to have to say France, because of Napoleon Bonaparte. He was also the king of France Emperor of France during the French and Indian War. I'm pretty sure he also sold the USA, the Louisiana Purchase.

True, the cake did originate in France. But not because of Napoleon Bonaparte. The French call the cake Mille-Fueille, which means "thousand leaf." It is also called the vanilla-slice, cream-slice, and custard-slice in the UK.

The cake originated from France in 1651, which was nearly 100 years before Bonaparte was even born. This clearly proves Napoleon had nothing to do with the naming of the cake, or even its origination (which is still unknown, save for where and when. As for who made it originally, no one knows).

the pastry has as much flour inside it asa it does butter. e.g. if you had 20g of flour you would also have to put 20g of butter into the mixture to form the pastry.

The average pastry chef salary is (in the U.S.) anywhere from 35,000 dollars a year to a cozy sum of 60,000 dollars a year. Especially if you are just staring off, expect to start in the lower half of the salary bracket, but this job has very decent wages. A good area where pastry chef salaries are high (but there may be competition) is California.

It's to thicken fruit pies so they don't turn out watery.

Use about a tablespoon.. but check the recipe to know for sure.

Should be in the baking aisle.

I've used Tapioca too, the smallest kind they have, good luck!

A baker or a pastry chef.

Tasty and damp chocolate cake, loaded up with thick white crème and finished off with a debauched fudge icing, these Entenmann's Bread cook's Pleasures Chocolate Crème-Filled Cupcakes are heavenly and fulfilling! Impeccably distributed and independently wrapped, they make the ideal liberal nibble at home or in a hurry.

Pastries made mostly of water (and flour)

Frozen butter can be softened in the microwave. Place it on a microwave-safe dish and heat it for 10 seconds. Take it out and check the consistency. If it is still frozen, repeat microwaving it for 10-second intervals until it is defrosted. Just be careful not to heat it for too long, or it will melt.

If you need a cup of bread flour and do not have it use 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets). If you needa cup of cake flour and do not have it use 1 cup all-purpose flour minus 2 tablespoons.

It has the same function as plain flour within pastry, it is a bulking agent and main ingredient of pastry, forming the framework of it. Although, wholemeal flour is healthier as the rusk is left on, however it is sometimes not as effective as plain or strong flour and sometimes has an unusual texture.

pastry tip is use to decorate the icing on the cake. there are many kinds of pastry tip. pastry tip is put at the mouth of the pastry bag. i helps to decorate the cake with your desire style.

Docking is poking lots of small holes in a pastry sheet. This is done to prevent air bubbles from forming that could create an uneven surface and/or damage the structure of a pie crust, for example. I dock when blind-baking pie crusts. Blind-baking is baking the pie crust WITHOUT any filling to prevent the crust from becoming soggy during use.

Choux pastry or Pâte à choux is a pastry using water, eggs, butter and flour and is used to make éclairs, profiteroles, puffs etc. It is an moisture and egg rich pastry, and relies on the sudden change of temperature to create steam and hot air in the mix to rise. The oven (or oil for deep fried items) must be very hot before the items are placed in it to cook.

The recipe requires careful measurement and processes to be successful.

In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.