Pastries

A pastry that puffs up in size due to hundreds of layers of fat and flour created by rolling and folding the dough.

• Puff Pastry

• Pate a Choux

• Tart

• Plain Pastry

A light, crisp pastry with a hollow interior. Chantilly cream can be used as a filling...

• Laminated Pastry

• Pate a Choux

• Tart

• Plain Pastry

Croissants, danishes, and palmiers

• pate a choux

• laminated dough

• tart pastry

• plain pastry

Which is NOT a starch?

• Arrow Root

• Corn Flour

• Potato

• Butter

When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...

• Viscosity

• gelatinisation

• plasticity

• emulsification

Strong flour is used for the production of... (select 4)

• Pasta dough

• Strudel

• Madeira cake

• Puff pastry

• Profiteroles

Shortening is a type of fat very much used for pastries however, its flavour does not compare to that of butter

• True

• False

Unfilled pastries as well as pastries with fresh fillings must be stored in the fridge

• True

• False

Rub-in and creaming methods are...

• techniques to make puff pastry

• techniques to make choux pastry

• techniques to make short crust pastry

• techniques to make croissants

When making choux pastry we need to use our judgement to decide the amount of egg needed

• True

• False