QUIZ#1- PART 2- TLE 10

French term that means “put in place”. It includes assembling all the necessary ingredients, equipment, and tools needed to perform the task.

• mise in plus

• mice en plus

• mice en place

• mise en plas

a thick sauce containing eggs and starch.

• milk

• pastry cream

• chocolate

• ganache

is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.

• pastry

• cake

• bread

• cookies

a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.

• cream puff

• croissant

• danish pastry

• puff pastry

a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleon

• cream puff

• puff pastry

• danish pastry

• french pastry

pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that holds the second, the filling.

• french pastries

• pies and tarts

• croissant

• danish pastry

fats frequently used to make pastry. Butter and margarine produce a less tender crust.

• oil

• lard

• vegetable oil

• butter

an important ingredient in pastry because it provides the moisture needed to develop gluten

• milk

• soda

• water

• coffee

Pastry which is a hollow shell, is crisp while eating.

• Puff pastry

• Philo pastry

• Choux pastry

• Short crust pastry

Which is a optional ingredient in preparation of choux pastry?

• Flour

• Fat

• Sugar

• Eggs