Shaping & Finishing Dough

Test yourself

Shaping and Finishing

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

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 traps air between the layers of dough.
- We fold the dough when we make puff pastries.

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

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

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

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

Pasta dough

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

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

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

Calzone

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

Bread rolls

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

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

Jump to other topics