TLE 10 Q2 EXAM PT 2

pizza

• dish made typically of flattened bread

• with a savory texture usually including tomatoes and cheese and often other toppings

ancient greeks, romans and egyptians

ate these topped with various oils and herbs

1799

it describes pizza as being a dough with tomato sauce and cheese

margherita of savoy

summoned the preeminent pizza maker in naples, rafael esposito

1910

pizza could be found in the united states as early as early as the?

lambardi’s

manhattan, the first licensed vs pizzeria in 1905

italy

sfincione

france

pissaladiere

germany

flammkuchen

sweden

banana curry pizza

poland

zapienkanka

hungary

langos

north

pastronajia

georgia

khachapuri

middle east

lahmacun

lebanon

manakish

egypt

feeter meshaltet

tanzania

zanzibar pizza

south korea

bulgogi pizza

argentina

fugazzeta

brazil

pizza portuguesa

mexico

hayudas

chicago

deep dish pizza

new york

plain slice

yeast, water, flour, oil, salt and sugar, cornmeal

pizza ingredients

thin crust pizza

• slimmer in the center

• type of pizza crust

thick crust

• 1/8 - ¼ inch

• type of pizza crust

mixer, pizza plate, pizza cutter

pizza baking equipment (homemade)

pizza sauce

made almost entirely out of tomato

cheese

• mozarella - plastic or stretched curd cheese/buffalo’s milk

• provolone - cow’s milk

• cheddar

• parmesan - italian hard granular

• gouda, gruyere

• ricotta - leftovers milk

meat

pepperoni, bacon, ham, meatballs, prosoluto, chicken, cabanossi, seafood, anchovy

mince pies

• have a pastry top, but versions may also be found without the top in which case they are known as mince tarts

• most often mutton, but also beef, rabbit or pork

• served in the early middle ages

king henry v

• served a mincemeat at his coronation

• christmas pyes: indicate their popularity at this time of year

• shrid pies: shredded suet and meat

• crib cakes

shepherd’s pie

• consists of a layer of ground meat and a few vegetables topped with creamy

• one of the most loved meals in ireland

• beef: cottage pie

• lamb: __ pie

• it was called cottage pie

cobbler

• sweet pies, no bottom crusts

• american deep dish fruit dessert or a pie with a thick crust and a fruit filling

• known as dumplings or scones in uk

• make the filling, make the topping, bake

biscuit recipe

recipe use in making the toppings in cobblers

pie

• has been around since the ancient egyptians, was made early romans

• made in “reeds” were used for the sole purposes of holding the filling and not for eating with the filling

• “the most traditional american dessert”

• also known as “as american as apple pie”

rye crusted goat cheese and honeypie

first pie recipe was published by the romans

double crust pies and open topped pies

2 types of pies

lattice topping

looks like weaved long strips of crust dough

streusel topping

looks like crumb particles of blended flour, sugar, and butter scattered on top of the pie

forked edge

use the tines of a fork by pressing it gently all around the rim of the pre dough to emboss the design

fluted edge

use the right index finger and thumb to press the rim of the pie with the left index finger inserting the edge of the crust

roped edge

use thumb and index finger to press the rim of pie dough with an angle direction creating slant rope

scalloped edge

use pointed end of the spoon then press the rim of the pie dough into scallop

crimped edge

use right index finger to press the rim of the pie dough pointing in between the left thumb and index finger to crimp the crust

quiche

essentially a savory open faced egg tart, famous recipe: __ lorraine

cream pie

• made from a pudding filling

• vanilla, chocolate, banana and coconut

chiffon pie

• was created by monroe strause (aka the pie king)

• pre baked pie crust

• pumpkin popular version

meringue pie

• thick dillowing top layer of __ characterizes pie which is typically set over a custard or curd filling

• has a reputation for being bit tricky

pot pie

• made with either a single or double layer crust

• always savory

tart

relative to the classic pie, made from a shortcrust pastry that has less fat than a classic pie pastry recipe

galette

free form pie that can be filled with anything from beets to berries

starches and eggs

pie fillings most important thickeners