Produce Pastry - Shortcrust Pastry & Chocolate

What does the reference of 'short' in short pastry refers to?

• Texture that is chewy and shrinks.

• Texture that breaks apart and is crumbly.

• The pastry is made with shortening.

• The pastry is short in shape.

Resting shortcrust pastry before lining and baking prevents the pastry from shrinking.

• TRUE

• FALSE

What is the weigh of an average size egg in gram excluding the shell ?

• 20 g

• 30 g

• 50 g

• 40 g

Click on the pastry that falls under shortcrust pastry. There are more than 1 correct answer.

• Sable breton

• Pate feuilletée

• Pate sucre

• Pate brisee

Answer explanation

Pate Feuilletée is a French term for Puff Pastry and falls under the "Laminated Dough" category.

What is the main purpose of brushing Flan Gel glaze on the fruits of a fruit tart?

• To add sweetness to the fruits.

• To make it look shiny.

• To prevent the fruit from drying and extend the shelf life of the fruits.

• To make the fruit taste better.

What is the natural fat found in cacao bean called?

• Soy Lecithin

• Theobrama

• Cocoa Butter

• Cocoa Solids

What is the ideal Crystal Type for a tempered Coverture Chocolate.

• Type II

• Type III

• Type IV

• Type V

Compound Chocolate do not need to be tempered because the cocoa butter has been replaced by hydrogenated fat or palm oil.

• TRUE

• FALSE

What are the 3 main things needed to be done in chocolate tempering to create the stable crystals required for a tempered chocolate?

• Rapid cooling

• Agitation

• Stirring

• Bringing it to the correct temperature

What is the ingredient used in Creme Pâtissier that helps it thicken?

• Egg

• Glucose

• Corn Flour

• Sugar