Fats In Pastry

What are the names of the two proteins found in flour?

• Gliadin and Glutenin

• Gluten and Luton

• Gelatinisation and Coagulation

• Caramel and Dextrin

What is the main component of flour?

• Protein

• Carbohydrate

• Fat

• Mineral

Match the type of pastry to the correct image

• Filo Pastry

• 
• Choux Pastry

• 
• Puff Pastry

• 
• Shortcrust Pastry

• 

The more Gluten present in a dough, the stretchier it will be.

• True

• False

If a dough is NOT stretchy, we would describe the texture as.....?

What is the role of flour in pastry?

• Provides structure and texture

• Enhances flavor and color

• Acts as a thickening agent

• Increases shelf life

The ingredients in shortcrust pastry are?

• Flour

• Fat

• Meat

• Water

What is the function of fat in shortcrust pastry making?

• It adds colour

• It adds flavour

• It limits the amount of gluten formed

• It makes the pastry rise

Fat limits (a)   production in pastry making by creating a ​ (b)   coating to the ​ (c)   molecules in the flour.

• gluten
• waterproof
• protein

In sensory analysis we rate food products using 4 sensory qualities. Match them to the correct images.

• Appearance

• 
• Flavour

• 
• Aroma

• 
• Texture

•