pastry Making

What are the main ingredients in Pastry Making?

• Butter, flour and sugar

• Flour, Water and Fat

• Lard, Milk and Flour

• Flour, Eggs and Baking Powder

Pastry can be defined as

• Cakes and pies

• baked goods

• dough that is made to be used as a casing or covering for sweet and savory foods

• Raising agent

Which item provides structural strength in baked goods?

• Eggs

• Sugar

• Flavourings

• Flour

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

Which of the following is not a type of Pastry?

• choux

• shortcrust

• Puff Puff

• Flaky

This important tool used in Pastry making is called a

• Rolling Pin

• Roller

• Flour crusher

• Lint roller

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

Name the tool depicted and tell what it is used for?

• Dough cutter ....... Used for straining.

• Wireless Cutter...... Used for mashing boiled eggs

• Pastry Mincer....... To blend in Pastry ingredients

• Pastry Blender ..... To cut fat into flour

Which of these is Incorrect about Pastry making?

• Always re-roll Pastry

• Do not stretch the Pastry.

• Bake pastry in Pre-heated oven

• Do not grease baking sheet or tray.

What does fat provides in Pastry Making?

• Colour

• Tenderness

• Shortness

• All of the above