Fundamentals of Pastry and Baking HC5221M

What is the mixing method used for butter and sugar in making sweet paste?

• whisking

• creaming

• folding

• combining

What is the cause of a runny pastry cream?

• adding additional corn flour

• undercooked

• overcooking

Why do you need to cover the pastry cream with cling wrap?

• To keep it warm and encourage faster cooling.

• To enhance the flavor and aroma of the pastry cream.

• To prevent the film from forming

• To allow for better absorption of flavors from the surroundings.

What is the best way of cooling the pastry cream?

• leave it at room temperature

• blast chilling

• leave it outside the room

What is the leavener of choux puff?

• steam

• baking soda

• baking powder

• yeast

What happen when you take out the choux puff fast from the oven?

• it will continue to create steam.

• It will collapse.

• It will be soft.

What tool is needed in making pastry cream?

• electric mixer

• wire whisk

• rubber spatula

• metal spatula

The following are characteristics of choux puff EXCEPT

• Soft shell

• Hollow center

• Light

• Thin and moist lining of cooked paste

The following are indicators of cake doneness EXCEPT

• High fats will shrink slightly from side of the pan.

• Cake is springy and bounced back when pressed.

• Wooden stick inserted in the center of the cakes comes out clean.

• Cake surface is still wet and light yellow in colour.

This is a soft or creamy dessert made light and fluffy with the addition of whipped cream, or egg whites

• souffle

• chocolate tart

• butter cake

• mousse