1.1.7

Shaping & Finishing Dough

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Shaping and Finishing

You have many options for shaping dough. Here are some examples:

Rolling out dough

Rolling out dough

  • Flour surfaces so that the dough does not stick.
  • Roll out the dough using a rolling pin. Make sure the dough has an even thickness.
Folding dough

Folding dough

  • Folding traps air between the layers of dough.
    • We fold the dough when we make puff pastries.
Lining a flan ring

Lining a flan ring

  • To make pastry cases, line flan rings with dough. Push the dough down into the tin so that it mimics the shape.
  • To make sure the base stays flat, pierce using a fork.
Flatbreads

Flatbreads

  • When making flatbreads, we often don't add yeast.
    • E.g. corn tortillas do not contain yeast.
  • Sometimes, we add yeast so that the bread rises a little.
    • E.g. pita bread usually contains yeast.
Glazing

Glazing

  • Technique - brush egg wash onto dough.
  • Result - food bakes with a golden brown (shiny) finish.

Glazing and Finishing

You have many options for glazing and finishing dough. Here are some examples:

Choux pastry

Choux pastry

  • Shaping - we pipe choux pastry to shape it.
  • Examples - we make choux buns, eclairs and profiteroles from choux pastry.
Pasta dough

Pasta dough

  • Shaping - we can shape pasta dough in different ways to get different pasta products.
  • Examples - penne, fusilli, fettuccine, linguine etc.
Pinwheels

Pinwheels

  • Shaping - we create pinwheels by rolling dough like we'd roll a rug. We don't use a rolling pin.
  • Examples - ham and cheese pinwheels, puffy pastry pinwheels, pain aux raisin (French pastry).
Pizza bases

Pizza bases

  • Shaping - mould dough into a circular shape with a thicker edge.
Calzone

Calzone

  • Shaping - fold the pizza over so that the dough covers all the filling.
Bread rolls

Bread rolls

  • You can shape bread dough by hand into:
    • Baguettes.
    • Batons.
    • Crescents.
    • Rings.
    • Braids.
    • Coburg.
    • Knots.
    • Cobs (as well as many other things).
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 Shaping & Finishing Dough

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

  1. 1
    What type of bread would yeast NOT be added to?Multiple choice
  2. 2
    Which type of flatbread usually contains yeast?Multiple choice
  3. 3
    Which of the following foods is made by rolling dough into pinwheels?Multiple choice
  4. 4
    What is created when a pizza is folded over so that the dough covers all the filling?Multiple choice
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Dough & Pastry

Raising Agents & Mixtures