Pastry Making 1

All pastry is made using flour , fat and cold water.

• True

• False

Flour gives the dough structure .

• True

• False

Fat make pastry tender and adds taste.

• True

• False

Salt assist with flavor as well as color .

• T

• F

Choux , puff and savory are types of pastry.

• T

• F

Adding lots of air helps to make pastry tender and flaky

• T

• F

The proportion of fat to flour used determines the method of making .

• T

• F

The correct proportion of fat to flour for flaky pastry is 1/2.

• T

• F

Eggs may be used for glazing or adding richness to pastry .

• T

• F

Pastry dough should be turned 180 degrees when rolling out .

• T

• F