Flour Cookery Quiz: Pastry Baking

What is the main ingredient in pastry dough?

• Butter

• Flour

• Eggs

• Sugar

What is the purpose of chilling pastry dough before baking?

• To make the dough harder and difficult to roll out

• To relax the gluten, prevent shrinkage, and maintain the shape of the pastry.

• To speed up the baking process

• To make the pastry more prone to shrinkage

What is blind baking?

• Partially or fully baking a pie crust before adding the filling

• Baking with the oven door open

• Baking a cake without any flour

• Baking a pie crust after adding the filling

What is the difference between shortcrust pastry and puff pastry?

• Shortcrust pastry is sweet and puff pastry is savory

• Shortcrust pastry is made with yeast and puff pastry is made with baking powder

• Shortcrust pastry is simple and made with flour, fat, and water, while puff pastry is made by repeatedly folding and rolling layers of dough and butter.

• Shortcrust pastry is baked at a high temperature and puff pastry is baked at a low temperature

What is the role of butter in pastry baking?

• Adds a sour taste and chewiness

• Contributes to a flaky texture and lightness

• Causes dryness and blandness

• Adds flavor, richness, and tenderness

How can you prevent pastry from becoming soggy when using a wet filling?

• Blind baking the pastry shell

• Microwaving the pastry

• Adding extra water to the filling

• Leaving the pastry uncovered

What are some common tools used for shaping pastry dough?

• rolling pins, pastry cutters, and cookie cutters

• screwdriver, hammer, and pliers

• toothbrush, hairdryer, and vacuum cleaner

• baseball bat, tennis racket, and golf club

How can you achieve a flaky texture in pastry dough?

• Use cold butter and avoid overmixing the dough

• Use room temperature butter and overmix the dough

• Use warm butter and overmix the dough

• Use cold butter and overknead the dough

Creaming butter and ____ together helps to incorporate air into flour mixtures.

____ is/are effective raising agent in sponge cake

• Air

• Baking powder

• Yeast

• Baking soda