bpp 2

Pastries are baked products contain a high proportion of the following, except;

• fat

• flour

• solid

• liquid

The ratio of flour to shortening ranges from;

• 1:1/3 cup to 1:2/3 cup

• 1:1/3 cup to 1:1/3 cup

• 1:2/3 cup to 1:2/3 cup

• 1:2/3 cup to 1:1/3 cup

A rich pastry, filled with custard of fruit.

• French Pastries

• Danish Pastry

• Puff Pastry

• Cream Puffs

Are an assortment of rish flour mixtures consisting of a high proportion of fat to flour which relatively small amount of liquid and is enriches with different kinds of fillings.

• Baked Products

• Baked Pastries

• Breads

• Pastries

A pastry made of sweetened yeast dough with toppings such as fruits, nuts or cheese.

• Cream puffs

• Puff pastry

• French pastries

• Danish pastry

Which of the following leads the dough to a higher develop of gluten, making the dough more elastic and sometimes rubbery.

• Overkneading

• Overhandling

• Overmixing

• All of the above

Which of the following improves the color of the crust?

• Butter

• Milk

• Sugar

• Egg

Which of the following improves the flavour?

• Milk

• Sugar

• Salt

• Butter

Which of the following contributes to flakiness?

• Cold water

• Hot water

• Milk

• Lukewarm water

Use ____ strokes in mixing and rolling. This slows down the gluten development

• light

• heavy

• fast

• slow