Bread and Pastry Production - Pies and Pastries | Quarter 2

What is the outer part of a loaf bread or pastry?

• Crust

• Filling

• Muffins

• Topping

Which is rich pastry filled with custard or fruit?

• Cream puff

• Danish pastry

• French Pastries

• Pie and Tart

Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped with chocolate?

• Cream puff

• Danish pastry

• French pastries

• Pie and Tart

Which of the following contributes to the flavor of pastry and has NO influence on flakiness or tenderness.

• Flour

• Lard

• Salt

• Water

What is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using circular motion?

• Beating

• Creaming

• Stirring

• Folding

What mixing technique in baking is usually used for meringue and for chiffon products?

• Blending

• Folding

• Kneading

• Whisking

What important ingredient in pastries provides the needed moisture to develop gluten?

• Edible tallow

• Flour

• Salt

• Water

Which of the following mixing techniques where fat is repeatedly folded into the dough?

• Creaming

• Kneading

• Laminating

• Rolling

Flattening the dough out into a sheet in preparation to shaping to various forms.

• Creaming

• Kneading

• Laminating

• Rolling

Which of the following best describes pastry?

• It is a delicate baked product which consists of crust and filling.

• It is heavy and fatty, but firm enough to support the weight of the filling

• It contains high percentage flour, which contributes to a flaky or crumbly texture.

• It is a dough of flour, water, salt, a relatively low percentage of fat, and a large proportion of liquid.