laminated, pie and tart and cake making

Pastry crust with a sweet and savory filling

• Tart

• Pies

• laminated dough

• chiffon cake

What temperature should the water be when making a pie or tart crust?

• warm water

• hot water

• Ice/cold water

• room temperature

Pastry that puff up in size due to hundreds of layers of fat and flour created by rolling and folding the dough

• pate a choux

• pie and tart

• laminated dough

• baguette

what is the difference between puff pastry and croissant dough?

• puff pastry contains yeast, while croissant dough doest not

• croissant dough bake into more layers than puff pastry

• puff pastry is made using a high-protein flour than croissant dough

• croissant dough contains yeast and puff pastry does not.

what is creaming method?

• put all the cake batter ingredient in a bowl, mix and then let the oven do the work.

• fat and sugar are creamed together until the are light in colour and fluffy.

• fat and syrup or sugar are melted in a pan and poured into the other ingredients.

• technique where flour is rubbed into a fat to make dishes such a shortcrust pastry.

what is the function of flour in cake making?

• adds flavor

• helps the cake to rise

• provides the cake structure

• enhance the color of product

which is appropriate way to prepared pan for low-fat cake

• ungreased pan and dust with flour

• grease and line with parchment paper

• grease with heavy butter

• do not grease the pan