(a) Name two types of pastry. [2] (b) State the basic proportions of fat to flour used when making shortcrust pastry. [2] (c) Describe the method of making ...

(a) Name two types of pastry. [2] One mark each (max 2): - Shortcrust pastry (1) - Flaky pastry (1) - Rough puff pastry (1) - Choux pastry (1) - Puff pastry (1) - Suet pastry (1) (b) State the basic proportions for shortcrust pastry. [2] - Half fat to flour (1), e.g. 100g fat to 200g flour (1). (c) Describe the method of making shortcrust pastry. [8] One mark for each step (max 8): - Sift the flour and a pinch of salt into a mixing bowl (1) - Cut the fat (butter, margarine or lard) into small pieces and add to the flour (1) - Rub the fat into the flour using fingertips until the mixture looks like fine breadcrumbs (1) - Add cold water, a little at a time, and mix with a knife to form a firm dough (1) - Do not add too much water or the pastry will be tough (1) - Wrap the dough in cling film and chill in the fridge for 15-30 minutes (1) - Roll out on a lightly floured surface, rolling in one direction only (1) - Use as needed for pies, tarts or quiches (1) Important rules: - Keep everything cool, including hands, equipment and ingredients (1) - Handle the pastry as little as possible to avoid developing the gluten (1) (d) Give two reasons why pastry should be handled as little as possible. [2] One mark each (max 2): - Too much handling warms the fat, which melts into the flour and makes the pastry greasy and heavy (1) - Over-handling develops the gluten in the flour, which makes the pastry tough instead of crumbly and short (1)