Pastry

Shortening is another word for....

• water
• short crust
• fat
• flour

Once the fat has been rubbed into the flour, you can see the flour particles have been covered in?

• Fat water molecules
• Waterproof layer of fat
• Fat molecules
• Butter

Short gluten molecules prevent the pastry from...

• From being stretchy
• From rising

The ingredient in pastry that provides structure is 

• Flour
• Sugar
• Fat
• Water

What is the purpose of salt in a pastry?

• Controls the yeast
• Taste only
• Makes a softer texture
• Controls gluten formation

What acts as glue when working with pastry dough?

• Butter
• Water
• Salt
• Tape

The type of pastry is determined by :

• the type of fat used

• the proportion of fat to flour

• the method of mixing fat with flour

• All of the above

Which of these is considered as an acceptable rule for Pastry making?

• Pastry must not be kneaded

• Pastry must be baked in a hot oven

• All ingredients and equipment must be as cool as possible.

• All of the above

What does fat provides in Pastry Making?

• Colour

• Tenderness

• Shortness

• All of the above

What is the main function of flour in shortcrust pastry?

• Forming the structure of the pastry

• The low gluten content provides a short crumb

• All the above