TASK 5 - (CRUST PIE)

Crust Pie

This experiment will give a different task from other groups. The objectives of this experiment:- 

•  Evaluate two crust pies, with particular emphasis on evaluation of the crusts.
•  Identify techniques that are helpful in minimizing the soaking of pie crusts.

This are the basic formula for crust recipes.

Ingredients : -

2 crust pie

110g All purpose flour

2g Salt

60g Shortening

40ml Water

This are the task that given by Chef Zaid.

Variations in filling treatment – Prepare 1 crust using the basic formula. Be sure to puncture the crust well with a 4-tined fork before baking. Bake the pastry at 218c for about 12 minutes until golden brown. Prepare the basic custard filling, but bake the filling in a buttered pie plate without a crust. Carefully place the pan containing the custard filling in a larger pan containing 1/3’’ of every hot water. Place this assembly in a preheated oven at 163c and bake until a knife inserted halfway between the center and the edge comes out clean. Let the custard cool in its pan after carefully removing it from water bath. When the custard pan is slightly warmer than body temperature, carefully slide the custard into the unfilled baked pastry.

RESULT

Apple Pie

Treatment	Condition of Crust		Filling Palatability
	Bottom	Top
Treat bottom crust   a.Hot filling (control)	Bottom ok Sider Soggy	Dry	Stable
b.Coat with butter	Bottom ok Sider Soggy	Dry	Unstable
c.Coat,egg white	Dry	Dry	Stable
d.Cold filling	Soggy	Dry	Unstable
Thickness of crust   a.1/4”	Bottom ok Sider Soggy	Dry	Stable
b.1/4”, no slit in top	Bottom and Side ok	Dry	Stable
c.3/8”	Bottom ok Sider Soggy	Dry	Stable

Custard Pie

Treatment	Condition of Crust	Filling palatability
Variation,Filling   a.Baked crust, baked filling	Dry	Stable
b.Hot filling, unbaked crust	Medium	Stable
c.Cold filling,unbaked crust	Half dry	Stable
d.Partially baked crust	Soggy	Stable
e.Baked crust	Fully dry	Stable

INGREDIENT

Method