Quiz 1: Prepare and Produce Bakery and Pastry Products

The gluten content of this flour will provide the framework or substance of baked pastries

• Bread Flour

• Cake Flour

• All Purpose Flour

A light, flaky, rich pastry made by rolling dough with butter and folding it to make layers.

• Cream Puffs

• Croissants

• Danish Pastry

Described as the condition where thin layers of baked dough separate from each other.

• Tenderness

• Flakiness

• Softness

Pastries that consist of three component: crust, fillings and toppings.

• Cream puffs

• Tarts and Pies

• Croissants

It refers to a variety of baked products made with a high protein fat to flour with a very little liquid.

• Pastry products

• Cakes products

• Bakery Products

It has some tenderizing and conditioning effect on the gluten.

• water

• salt

• shortening

Fats frequently used to make pastry

• water

• salt

• shortening

The process of distributing solid fat in dry ingredients.

• creaming

• laminating

• cutting in

It involves mixing all the ingredients together with a utensil, usually a spoon, using a circular motion.

• beating

• stirring

• whisking

Beating of cream using an electric mixer on a low speed.

• whisking

• beating

• whipping