1. A well-baked Choux will be crisp on the outside and dry on the inside.

• TRUE

• FALSE

2. Open the oven every 5 minutes to check the progress of the choux

• TRUE

• FALSE

3. Egg washing helps to achieve a hollow interior for the choux

• TRUE

• FALSE

4. Adding Eggs when the mix is still hot, will result in the eggs coagulating before baking

• TRUE

• FALSE

5. In making choux paste, using frozen butter will give the best product

• TRUE

• FALSE

6. What ingredients are brought to a boil when making pate a choux?

• A.

  Milk, sugar, and flour

• B.Liquids, fats, and flavorings

• C. Eggs, flour, water

• D. Water, eggs, and flour

7. What type of pastry is choux pastry?

• Dense, crumbly pastry

• Phyllo/filo pastry

• Light, flaky pastry

• Light, puff pastry

8. Choux pastry is the only pastry whose dough is cooked before being baked. Choux pastry can also be cooked by means other than baking. Which of the following is a typical way of cooking choux pastry?

• BBQ-ing

• Grilling

• Steaming

• Deep frying

9. Which is a reason for a cream puff to not "puff"

• The oven was too hot

• Film on the bottom of the pan

• Steam was released before adding eggs

• Ingredients were not added at the correct temperature

10. In preparing the pastry cream, the milk should be ­­­­­­­­­­­­­­­­­­­______________ at the first stage

• Scorching

• boiling

• scalding

• fermenting