Sample interview questions: Can you explain your knowledge of different pastry baking methods, such as blind baking or creaming?
Sample answer:
Blind Baking:
- Involves pre-baking a pastry crust without filling to prevent it from becoming soggy.
- Steps include rolling out the dough, lining a baking sheet, filling with pie weights or dried beans, and baking until set.
- Ensures the base remains firm and crisp while allowing for a range of fillings without compromising the crust’s texture.
Creaming:
- A technique used to combine butter and sugar until light and fluffy.
- Softens the butter at room temperature, then beats it with sugar at high speed using a mixer or wooden spoon.
- Incorporates air into the mixture, resulting in a smooth, creamy texture that contributes to pastry’s light and flaky characteristics.
Other Pastry Baking Methods:
Lamination:
- A process of layering dough with butter and repeatedly folding and rolling to create a flaky texture.
- Used in pastries such as croissants and puff pastry.
Chilling:
- An essential step in pastry making to prevent gluten from developing and compromising the dough’s texture.