Bread and Pastry Production

Pastries consists of a ___________ proportion of fat to flour.

• low

• medium

• high

• very high

Which of the following equipment for presenting baked products include the locally available ones like coconut shells, banana leaves, corn husks, coconut leaves and others?

• indigenous containers

• trays    

• ethnic dishware

• custom display

Which of the following is an example of by-products that can used in pastry fillings and toppings?

• ground beef

• ham and sausages

• canned tuna

• sliced pork

What refers to a bite-size pastry shells filled with variety of fillings and comes in boat or round shapes with fluted edges?

• pies

• tarts

• turnovers

• puffs and popovers

The use of salt in any baked product improves the flavor. However, salt in minimal amount only. If margarine or salted butter is used, salt should be __________________.

• added gradually

• skipped or omitted

• melted

• softened

Pastry flour is not always available in the market. What type of flour can be substituted to it if manipulation is controlled?

• cake flour

• all-purpose flour

• bread flour

• wheat flour

What refers to the characteristics of a crust consisting of crispy layers instead of being wet and soggy?

• tender

• crunchy

• flaky

• smooth

Which of the following refers to a very fine sugar that dissolves faster and is perfect for making meringue?

• brown sugar

• white sugar

• granulated sugar

• confectioner’s sugar

What mixing technique in baking is usually used for meringue and for chiffon cake?

• blending

• folding

• kneading

• whisking

What is the outer part of a pastry?

• crust

• filling

• muffins

• toppings