Pastry Making

Plan of Work for Period Ending Day----Month------Year

Lesson: 8

Subject: Food and nutrition

Unit: Entrepreneurship                                                                                                              

Grade: 9

Topic: Pastry making

Time: Two 90 minutes sessions

Objectives: At the end of the lesson student should be able to:

List the basic ingredients used in pastry making

1. List at least four different types of pastry

2. List 4 rules of pastry making and reasons for these rules

3. Make and item using short crust pastry

Concepts:

For pastry to have good texture and good flavor it is best to mix shortening and butter and do not over roll or or handle.

Skills: Pastry making, rolling ,rubbing in fat

Focus Question:
Your mother want to make some pastry items for a tea party. Give her a list of the possible items she could serve. Choose one of them to make for her using short crust pastry.

Teaching Method:
Demonstration. Question and answer,

Instructional Aid:
Pastry making tools, rolling pin, flour dredger, pastry board, pastry cutter pallet knife,
Ingredients: flour water butter shortening, salt ice water , lime juice etc.
Reference:
Food and nutrition, Anita Tull.

Content out line:
-What is pastry-A mixture of fat flour liquid salt
-Pastry may be enriched by adding eggs, cheese yeast ,milk
-Basic pastry making Rules:
-Use plain flour except for suet pastry (use baking flour )
-Ensure that ingredients and utensils are cold
-Roll pastry in one direct do not over roll
-Do not over handled
-Always allow pastry to relax before using


<><><><><><><><><><><><><><><><><>                                                                       Types Of Pastry

Pastry Name                                                       uses Short Crust                                                       tarts, pies                                                                          cheese pastry                                                                           flan                  Flakey pastry                                                      cream horns                                                                            rollover                                                                            turn overs                                                                            volaulent pies                                                                            cream crust                                                                            Russian fish pies Rough fuff                                                             Same as Flakey Choux pastry                                                        chocolate exclairs                                                                             profiteroles                                                                             choux buns suet pastry                                                                           steamed puddings                                                                            rolly polly                                                                            kidney pies                                                                            baked jam puddings                                                                                             Pastry Short crust Flakey pastry Choux pastry Suet pastry  Fat ½lb ¾lb 20zs 1/2lb Flour   1lb 1lb 2 ozs 1lb liquid 4tbsp 16tbsp 1 pt 1/2pt salt ½tsp ½ tsp 1/2tsp 1 tsp  Faults in pastry -------cause Hard pastry --ingredients too warm, over kneading,Incorrect proportion oven Temperature Blistered pastry --Uneven addition of water oven Temperature too high insufficient or uneven rubbing in of fat. Pastry not well flaked--Oven temperature too cool. MixtureMixture too dry uneven addition of fat and rolling and folding (flaky pastry) Pastry not well risen ----Uneven addition of fat, uneven  rolling and folding, pastry was tlted in oven.insufficient cooking time- incorrect incorrect oven temperature(choux Pastry) Pastry fragile and crumble------ too much fat over rubbing the fat in  when cooked into flour, too little water Pastry has shrink during cooking -------pastry has been stretched during preparation, and rolling Procedure: -Teacher brings samples of foods made to class (short crust) (Suet pastry) (flaky pastry) -Teacher questions students on what they think the crust s are made of. -Teacher cuts samples for student to investigate with the use a magnifying they will look at colour, flakes, texture, flavor (those who wish may taste for flavor) -Teacher and class discuss different types of pastries and the measurement for each in relationship of fat to flour. -Teacher demonstrates s the process of short crust pastry making while student follow making sure that all rules of pastries are followed (see method in reference literature.) -Pastry may be baked blind. If do the bottom must be pricked with a fork to aid the escape of air -The student will use the pastry to make coconut open tarts (gizzards). Evaluation: Oral questioning on the procedure e.g. names of pastry, rules. Proportion of fat to flour. Tasting pastries for flavor and texture

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