I, Moana Sitake, your instructor, have a favorite recipe tha…

Questions

I, Mоаnа Sitаke, yоur instructоr, have a favorite recipe that I use to make puff pastry dough for savory meat pies, a special treat in NewZealand. We have special event coming up in our family and I need to make 250 meat pies for the event. The key to success of a true European flaked puff pastry is the high-quality butter. The recipe calls for 57 g cold, cubed European-style butter (again, I use the NZ butter, it's the best) for the détrempe (dough) and 170 g European-style butter (82% fat or higher, NZ butter is 95% fat) for the butter block, or to fold into the dough. The recipe uses grams and milliliters (of course, everywhere but the US does, Dr. Sitake's editorial comment) instead of cups. This makes a 10X15 inch sheet and I can make eight 5-inch pies with one sheet of puff pastry. 1Tbsp of 93% fat butter is 14.2 grams 8 Tbsp of butter in a stick or a 1/4 pound How many pounds of butter do I need for 250 pies? Rubric: 1 pt for correct calculation 1 pt for solving using dimensional analysis (using one continuous line) 1 pt for showing all conversion factors correctly used 1/2 pt for giving the answer in proper significant figures.

Chаpter 2 аnd 3 Fоrmulа Reference Sheet Explain what is misleading abоut the graphic.