Prior Knowledge

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Past Perfect Continuous

par Sofía tomasello

Foundation Chemistry UNIT 1

par Hannah Homenuk

Multiple Choice/ Poetry Analysis Lecture

par Tero Louni

Present perfect

par Nelly Garcia

Prior Knowledge

Scientific processes

glutenisation

Dextrinisation

Shortening

Texture

Crumbly

Melt in the mouth

Flavour

savoury

Buttery/Fatty

Function of Ingredients (Savoury)

Water

Binding agent that allows a dough to form

Flour

The base of the pastry, and creates a structure for it

Fat

To waterproof the flour molecules