Pastries
Authored by Katey Armstrong
Life Skills
10th - 12th Grade
Used 192+ times
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17 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A light, crisp pastry with a hollow interior. Steam is the leavening agent.
Laminated Pastry
Pate a Choux
Tart
Plain Pastry
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A pastry that puffs up in size due to hundreds of layers of fat and flour created by rolling and folding the dough.
Laminated Pastry
Pate a Choux
Tart
Plain Pastry
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A compact, crumbly, cookie crust
Laminated Pastry
Pate a Choux
Tart
Plain Pastry
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tender, flaky layers
Plain pastry
Tart pastry
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Made from sugar, flour, and butter
Plain pastry
Tart pastry
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Made from flour, butter, water and salt
Plain pastry
Tart pastry
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What create the flakes in a pastry?
The fat coats the flour proteins
The water in the fat melts during baking and evaporates to create steam.
As it melts it caramelizes
When mixed with sugar, it creates a web of air that lifts.
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