Chicken and Tarragon Filo:
Learning Intention:To use filo pastry successfully in the chicken and tarragon filo dish.
|
Success Criteria:1. I can keep my pastry covered with a damp tea towel so the filo does not dry out.
2. I can brush each sheet with butter to keep it moist and help it brown when baked. 3. I understand that filo is lower in fat and is therefore a healthier option than other pastries. |
- Filo Pastry is tissue thin sheets of pastry which need to be brushed with oil or melted butter before cooking. Used in many ways to wrap or roll fillings which can be either sweet or savoury. Originally from Turkey, it is thought to have been introduced to Hungary in the 16th century where its use translated from baklava and borek to the making of strudel.
How to use filo pastry successfully:
Tips and Techniques:1. Filo pastry dries out easily so it is important not to handle this product until the last minute.
2. By brushing each filo pastry sheet with butter, you are ensuring it doesn't dry out. The butter will also give the pastry its lightness, crisp texture, and golden brown colour when baked. 3. Filo pastry is lower in fat than any other pastry varieties. It is therefore the healthiest option if you want to use pastry as it can often be substituted for other pastry types when cooking. Cooking Science: How do ingredients all work together?Functions of food: The physical and chemical properties of ingredients all have an impact on food preparation. e.g. If I forgot to add the flour when baking a cake, the cake would not rise. Here is a list of what each component does:
Starch- gelatinization (thickens), dextrinisation (starch turns brown when baked i.e. potatoes), volume and structure, a cake holds shape for e.g. Sugar- sweetness, caramelisation, preservation, aeration, maillard reaction (where dry heat is applied to sugar or starch and protein producing a golden brown color) Fats and oils- moisture, texture, aeration, emulsification, flavor, preserving. Protein- aeration, denaturation (structure of protein permanently changes), coagulation, maillard reaction Alkali- raising agent Acid- preservation, tenderization, prevention of browning, jam setting Enzymes- browning, ripening |
Food Preparation Skills Required:1. Melting
2. Rolling 3. Topping and Tailing Cooking Methods:1. Frying
2. Baking 3. Steaming Important Tools and Equipment:1. Pastry brush
2. Frying pan 3. Baking tray 4. Baking paper 5. Steamer |