Faults in Pastry Making
Quiz
•
Other
•
7th Grade - University
•
Practice Problem
•
Medium
Nally Boo
Used 11+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What causes the Pastry to be hard and tough?
Cooking in a cool oven
Using too much flour when rolling
Re-rolling too much
All of the above
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Too much handling can result in?
Shell blister and shrink in pan
Shrink in pan and tough pastry
Short crumbling pastry and shell blister
Tough Pastry and shell Blister
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When a small amount of pastry fat is used, what will happen?
Shrinkage
Blisters
Sogginess
Toughness
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Will storing the dough too long in the refrigerator result in the pastry having any faults?
Yes
No
Maybe
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Too much water will cause the pastry to be tough?
True
False
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
All of the following are a result of shell blisters except?
Oven temperature too high
Shell not pricked or not pricked enough
Pastry fitted snugly in pan
Pastry fitted tightly in pan
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
All of the following are faults in Pastry Making except?
Uneven Pastry
Shell blisters
Soggy Pastry
Tough Pastry
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