Choux pastry

Multiple Choice

1. _______ and _______  are boiled together and then all the flour is added at once and cooked.

• a) water and eggs

•   b) fats and flour

Multiple Choice

2. It is made by ________ method. 

• a) rubbing in method

• b) boiled paste  

Multiple Choice

3. Eggs should be added only after________________ otherwise the egg proteins will coagulate. Air is entrapped in the mixture because of the heating of eggs. 

• a) the mixture has been cooled

•   b) the mixture has been set

Multiple Choice

4. The products made from choux paste are very light and have _______spaces in between. 

 

• a) big hollow

• b) big unhollow 

​Common faults while making choux paste

1.The pastry is too thin

a) the flour and liquid have not been cooked enough
b) the mixture has not been beaten sufficiently
c) the liquid has been allowed to cool too much before adding the flour.

2. The pastry is too thick. The liquid has been boiled for too long

3. Closed and solid texture after baking

a) it has not been beaten enough
b) it has been cooked in too hot an oven
c) it has been cooked in too cool an oven

Open Ended

List down the three faults while making a choux pastry.

Open Ended

List down the ingredients needed for making a choux pastry

Open Ended

Write down the steps for making cream puffs.