Short Crust & Pastry Cream

Describe the common Ingredients used to make sweet dough...

• Flour, fruit & pastry cream

• Flour , fats & Liquids

• none of the above

• Both A & B

When mixing dough by hand, why do we create a well or Volcano?

• because it is the right thing to do

• because the volcanic well method is an old tradition

• Because it is easier to control all the ingredients, in order to make a ball and not a mess

• none of the above

Identify the method we use to make sweet dough...

• The Intensive Method

• The slow & Fold method

• The Creaming method

• The 1 step method

Short crust pastry usually calls for (a)   the amount flour to fat.

How is Pastry cream thickened?

• by adding egg yolks & corn starch

• by adding flour & corn starch

• both A & B

• none of the above

We do not use aluminium pots to make pastry cream because when doing so (a)   , that is why we use stainless steel pots.

Tempering is the (a)  

Why is it important for us to arrange the fruit artistically in our flans?

(a)  

Why do we glaze the fruit on top of the flan with heated apricot glaze?

(a)  

other types of short crust pastry are....

• Pate a Foncer & Pate Brisee

• Pate a Sucre & Pate a Sable

• Both A & B

• none of the above