TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 34 (part 1) - Gisslen

Lecture Professional cooking (6/e): Chapter 34 - Pies and pastries. In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts. | Chapter 34 Pies and Pastries Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Pies Ingredients Flour Pastry flour is the best choice for pie doughs. If stronger flours are used, the percentage of shortening should be increased to provide more tenderness. Fat Regular hydrogenated shortening is the most popular fat for pie crusts. It has the right plastic consistency to produce a flaky crust. It is firm and moldable enough to make an easily worked dough. Pie Doughs Pies Ingredients Fat It is desirable to blend a quantity of butter into the shortening used for pie crusts to improve flavor pie crusts to improve flavor (if costs permit). Lard is an excellent shortening for pies because it is firm and plastic. Lard is not widely used in food service. Pie Doughs Pies Ingredients Liquid Water is necessary to develop some gluten in the flour and to give structure and flakiness to the dough. If too much water is used, the crust will become tough because of too

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• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Pie doughs
• Pie dough types
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen