Dough & Pastry

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Making a Dough

Pasta, pastries and bread are all made from dough.

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

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.)

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

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

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

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

Filo

Delicate and crisp form of pastry.
Baklava, samosas and filo parcels use filo pastry.

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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