Mastering Pastry Preparation

What are the basic ingredients used in pastry dough?

• Butter, cream, yeast

• Flour, fat, water

• Rice, beans, spices

• Sugar, eggs, milk

Explain the difference between shortcrust and puff pastry.

• Shortcrust pastry is used for making bread, while puff pastry is used for cookies.

• Shortcrust pastry is crumbly and used for tarts, while puff pastry is flaky and layered, used for pastries.

• Shortcrust pastry is soft and chewy, while puff pastry is dense and heavy.

• Shortcrust pastry is made with only flour and water, while puff pastry contains no fat.

What is the purpose of chilling pastry dough before rolling it out?

• To add more flavor to the pastry.

• To prevent the dough from sticking to the surface.

• To firm up the fat and improve texture.

• To make the dough easier to roll out.

Name three common types of pastry used in desserts.

• sponge cake

• meringue

• puff pastry, shortcrust pastry, choux pastry

• biscotti

What technique is used to create flaky layers in puff pastry?

• Lamination

• Whipping

• Rolling

• Baking

How do you prevent pastry from becoming soggy?

• Blind bake the crust and use a barrier like egg wash or breadcrumbs.

• Refrigerate the pastry before baking.

• Use a thicker crust to absorb moisture.

• Add more sugar to the filling.

What is the role of eggs in pastry making?

• Eggs are unnecessary in most pastry recipes.

• Eggs play a crucial role in providing structure, moisture, and richness in pastry making.

• Eggs are only used for decoration in pastry making.

• Eggs are primarily used for flavoring pastries.

Describe the process of blind baking.

• Blind baking involves baking the filling first before adding it to the crust.

• Blind baking is the process of baking a crust with the filling included.

• Blind baking is a technique used to freeze the pie crust before baking.

• Blind baking is the pre-baking of a pie or tart crust without the filling.

What are some common fillings used in pastries?

• jelly beans

• Fruit preserves, chocolate, custard, cream, cheese, meats, vegetables

• peanut butter

• ice cream

How can you tell when pastry is properly baked?

• The pastry is done when it has a sticky texture and smells sweet.

• The pastry is properly baked when it is soft and pale in color.

• The pastry is ready when it is cold to the touch and has a shiny surface.

• The pastry is properly baked when it is golden-brown, firm, and sounds hollow when tapped.