Topic 2: Pies & Tarts

Topic 2: Pies & Tarts

University

20 Qs

quiz-placeholder

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Topic 2: Pies & Tarts

Topic 2: Pies & Tarts

Assessment

Quiz

Other

University

Medium

Created by

Mohd Syarif

Used 12+ times

FREE Resource

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

The term pastry comes from the word

Pasta

Paste

Plate

Plot

2.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Which of the following can be categorized as types of pie dough?

Smooth pie dough

Flaky pie dough

Mealy pie dough

Hard pie dough

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

What kind of flour used to make pies and tarts?

Strong flour

High protein flour

Soft flour

Self raising flour

4.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Instead of lard, ____________ and ___________ also can be used in making pies and tarts.

Oil

Vegetable shortening

Butter

Sunflower oil

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Media Image

What is the function of this ingredient in pastry making?

Provide moisture

Main contribution to flavor

Provide sweetness

Provide the flakiness of dough

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

What is the function of liquid in pastry making?

Absorption of moisture

Provide flavor

Provide structure

Provide saltiness

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What will happen if too much water used in making pie crust?

The crust will become flaky

The crust will become smooth

The crust will become soggy

The crust will become tough

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