Choux Pastries and Quick Breads Review

Paris-Brest, éclairs, pralines, cream puffs, and choux florentines are all examples of ________

• puff pastry

• pâte brisée

• choux

• phyllo

The best flour to use for making éclair paste is ______________.

• Pastry Flour

• All Purpose Flour

• Bread Flour

• Rice Flour

What type of a pastry is a choux pastry ?

• Dense, cake like pastry

• Light, Hollow pastry

• Light, puff pastry

• Light layered Crisp Pastry

Which of these is not typically found in a choux paste ?

• Flour

• fat

• Flour

• baking soda

You just pulled out a tray of cream puff from the oven. 5 minutes later it has collapsed. What's the reason ?

• insufficient butter

• not baked long enough

• High Sugar content

• baking temperature too high

An excess of which ingredient results in a runny choux paste ?

• Flour

• Water

• Sugar

• Eggs

Quick Breads are called "quick" because they use ________ as a leavening agent.

• Baking Soda

• Baking Powder

• Yeast

• Either Baking Powder or Baking Soda

The biscuit method of mixing involves:

• Oil

• Solid Fat

• Melted Butter

• Water

The crumb of a muffin should:

• be tender

• Break apart without crumbling

• Be moist

• All of the above

The creation of tunnels and peaks in muffins is a sign of

• not adding enough gluten

• over mixing

• under mixing

• not making a well