Pastry making

    OCR
    GCSE

    The study of pastry making necessitates a rigorous understanding of the functional properties of ingredients, specifically the ratio of fat to flour and the manipulation of gluten. Candidates must master the chemical principles underpinning the 'rubbing-in' method for shortcrust, the steam-generation mechanics in choux, and the lamination process in puff pastry. Assessment focuses on the scientific interaction between lipids and proteins (shortening), the precise control of water content to prevent gluten over-development, and the thermodynamics of baking that result in texture formation (crispness, flakiness). Mastery requires linking these technical processes to sensory outcomes and nutritional implications.

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    Objectives
    4
    Exam Tips
    3
    Pitfalls
    3
    Key Terms
    4
    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Credit accurate citation of fat-to-flour ratios (e.g., Shortcrust 1:2, Suet 1:2).
    • Award marks for explaining the 'shortening' effect: fat coating flour particles to inhibit gluten formation.
    • Responses must link the high water content in choux pastry to the generation of steam as a raising agent.
    • Credit analysis of the lamination process in puff pastry trapping air to create layers.

    Marking Points

    Key points examiners look for in your answers

    • Credit accurate citation of fat-to-flour ratios (e.g., Shortcrust 1:2, Suet 1:2).
    • Award marks for explaining the 'shortening' effect: fat coating flour particles to inhibit gluten formation.
    • Responses must link the high water content in choux pastry to the generation of steam as a raising agent.
    • Credit analysis of the lamination process in puff pastry trapping air to create layers.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡Memorise the standard ratios for shortcrust, rough puff, and suet pastry; these are frequent low-tariff recall questions.
    • 💡When discussing 'shortening', explicitly state that fat prevents water from hydrating the gluten proteins.
    • 💡In extended responses, always link the functional property (e.g., plasticity) to the final sensory outcome (e.g., flaky texture).
    • 💡Use precise sensory terminology (crisp, friable, golden) rather than generic terms like 'nice' or 'good'.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Identifying baking powder as the raising agent in shortcrust or choux pastry (incorrect; it is air/steam).
    • Confusing the scientific terms 'caramelisation' (sugar) and 'dextrinisation' (starch) when describing browning.
    • Failing to specify 'strong plain flour' for choux and puff pastry where gluten development is required.

    Study Guide Available

    Comprehensive revision notes & examples

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Describe
    Explain
    Discuss
    Evaluate
    Justify

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