| PROCESSING
METHODS
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Hospitality
and Catering |
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We
cut pastry using a number
of tools:
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| * plain or fluted cutters |
| * flan ring |
| * knife or dividers |
| * lattice cutters |
| * knife |
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| Lightly dust cutters before cutting to prevent the pastry from sticking to the cutter. Always wash and dry cutting equipment well before replacing them. |
| When cutting pastry, a clean even cutting is required. If you are cutting raw paste then a damp clean knife with a sharp edge such as a cooks knife should be used. |
| If cutting / trimming paste from pies, tarts or flans a small office knife will do. |
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