1.1.6

Dough & Pastry

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Making a Dough

Pasta, pastries and bread are all made from dough.

Common ingredients

Common ingredients

  • Most doughs - water, flour and a touch of salt are base ingredients.
  • Pasta dough - uses eggs instead of water.
  • Bread dough - yeast is used as a raising agent.
Technical skills

Technical skills

  • Shortening - coating flour in fat to give the flour a waterproof layer. The gluten in the flour cannot form long strands. This stops the dough from stretching and products have a crumbly/firm texture. It's used when making shortcrust pastry.
Technical skills (cont.)

Technical skills (cont.)

  • Gluten formation - happens when you're kneading dough. The gluten in the flour stretches and creates long protein strands. When the dough is cooked, the strands harden and the bread stays stretched.
  • Fermentation (proving) - leaving the dough to rest and rise before baking.

Properties of Pastries

Pastry doughs are all different. The different doughs produce pastries with different properties.

Shortcrust

Shortcrust

  • Has a 'short' (crumbly) texture:
    • The fat coats the flour particles, creating a waterproof coating and preventing the gluten from forming.
  • Pies (e.g. apple, Mince, steak and kidney), pastries (e.g. Cornish) and quiches (e.g. quiche Loraine) use shortcrust pastry.
Sweet

Sweet

  • Sweet type of pastry.
  • Shortcrust with added icing sugar.
  • Tarts like apple tart use sweet pastry, as well as tortes and tartlets.
Puff

Puff

  • Flakey, layered pastry.
  • Sausage rolls, pies (e.g. chicken pot pie) and things like palmiers (French pastry) and spinach puffs use puff pastry.
Choux

Choux

  • Has a hollow centre.
  • Light form of pastry.
  • Eclairs, profiteroles and choux buns use choux pastry.
  • Doesn't rise.
Filo

Filo

  • Delicate and crisp form of pastry.
  • Baklava, samosas and filo parcels use filo pastry.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Dough & Pastry

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    Which of the following foods is NOT made from dough?Multiple choice
  2. 2
    What is used as a raising agent in bread dough?Multiple choice
  3. 3
    What are the base ingredients for most doughs?Fill in the list
  4. 4
    What process happens when you're kneading dough? Multiple choice
  5. 5
    Which of the following is NOT a type of pastry?Multiple choice
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Sauce Making, Tenderising & Marinating

Shaping & Finishing Dough