Page of BAKE-0001 STANDARD OPERATING PROCEDURE TASK: BASIC PIE DOUGH TASK NUMBER: DEPARTMENT: DATE ISSUED: BAKE-0001 F&B – Kitchen / Bakery Jan 2005 GUEST EXPECTATION: n/a TIME TO TRAIN: 20 minutes Why is this task important for you and our guests? Answers: To ensure pie dough is consistent of quality and texture Page of BAKE-0001 STEPS 1) Basic recipe 2) Mix ingredients HOW/ STANDARDS Basic recipe – 710 g flour – 15 g salt – 455 g cold unsalted butter – 140 g cold lard – 160 ml ice water Combine the flour and salt in a bowl Add the firm butter and lard and pinch the fat down to the size of hazelnuts with your fingertips 3) Chill the dough Add the ice water and mix until the dough comes together, the butter should still be lumpy Flatten the dough to help it chill faster Let the pie dough rest in the refrigerator covered for at least 30 minutes before using 4) Pie base Roll the dough 3mm thick, large enough so it will extend about 2.5cm beyond the edge of the pie pan Roll dough up on a dowel and unroll over the pan Pinch the lip of the dough between your thumb and the side of your bent index finger and twist to make the fluted pattern TRAINING QUESTIONS Why should you mix the ingredients? Why should you add ice water? Why should the butter be still lumpy? Why should you flatten the dough? Why should you rest the dough in the fridge? Why should the dough be mm thick? Why should the dough extend 2.5 cm above the pie pan? Page of BAKE-0001 Now ask the trainee to practice the task from start to end to test competency Summary questions: Why Why Why Why Why Why Why should should should should should should should you mix the ingredients? you add ice water? the butter be still lumpy? you flatten the dough? you rest the dough in the fridge? the dough be mm thick? the dough extend 2.5 cm above the pie pan? PHOTO INDEX #01 ... the pie dough rest in the refrigerator covered for at least 30 minutes before using 4) Pie base Roll the dough 3mm thick, large enough so it will extend about 2.5cm beyond the edge of the pie. ..Page of BAKE-0001 STEPS 1) Basic recipe 2) Mix ingredients HOW/ STANDARDS Basic recipe – 710 g flour – 15 g salt – 455 g cold unsalted butter – 140... dough in the fridge? Why should the dough be mm thick? Why should the dough extend 2.5 cm above the pie pan? Page of BAKE-0001 Now ask the trainee to practice the task from start to end to test competency