Advanced Foods Baking and Pastries

What nutrient are Pastries high in?

• vitamins

• Minerals

• Protein

• Fats

Which of these baked goods is NOT an example of a pastry?

• Cream puff

• Eclairs

• Muffins

• Puff Pastry

Which of the following is NOT a common starch thickener used in fruit pies?

• Flour

• Yeast

• Tapioca starch

• Cornstarch

What does the mixing term “cut-in” mean?

• Mixing fat and flour

• Mixing spices

• Mixing fat and sugar

• Mixing ingredients vigorously

Which is NOT a basic category of pie filling?

• Cream

• Fruit

• Custard

• Dairy

When making pie dough, it is important to keep the ingredients ______________________ to prevent the fat from melting.

• Cold

• Warm

• Moist

• Lukewarm

What ingredients are used in large amounts when making pastries?

• Liquids and flavorings

• Sugar and fat

• Salt and pepper

• Leavening agents

Flour has the ideal _________________ content for making pie dough.

• Moisture

• Flavor

• Gluten

• Salt

What term describes when you mix fat and sugar?

• Cut in

• Cream

• Fold

• Beat

What ingredient helps in browning baked goods?

• Salt

• Flavorings

• Leavening agents

• Sugar