Pastries

The basic ratio of short crust pastry is 1part of sugar, 2 parts of fat and 3 parts of ________

• Salt

• Flour

• Yeast

• Water

Which of these method is not suitable for preparation of short crust pastry?

• Rub-in

• Creaming

• Boiling

• None of these

Possible faults in short crust pastry are-

• Soggy

• Soft crumbly

• Shrinkage

• All of these

In preparation of puff pastry lemon juice can be exchanged with?

• Vinegar

• Tartaric Acid

• All of these

Ideal temperature of baking of Philo or Filo Pastry is?

• 180°C

• 190°C

• 200°C

• 220°C

Chopped fat is added while making of puff dough, in

• French Method

• Scotch Method

• English Method

• None of these

Pastry which is a hollow shell, is crisp while eating.

• Puff pastry

• Philo pastry

• Choux pastry

• Short crust pastry

Which is a optional ingredient in preparation of choux pastry?

• Flour

• Fat

• Sugar

• Eggs

Cream horns is a example of __________pastry?

• Short-crust

• Filo

• Puff

• Choux

A sweet yeast dough laminated with fat and cut into different shapes and used chocolate, cheese or any sweet filling, known as

• Puff Pastry

• Danish Pastry

• Filo Pastry

• Short Crust Pastry