revision theory

          Which pastry technique involves folding and rolling dough with layers of butter to create a light, flaky texture?

• Sifting

• Docking

•    Creaming

• Lamination

What is the primary leavening agent used in choux pastry to create its characteristic puff and hollow interior?

• Baking powder    

• Yeast

• Steam

• Eggs

What is the primary function of sugar in pastry dough?

• To add color

• To provide structure

• To create a flaky texture

• To sweeten and add flavor

          Which pastry ingredient, when beaten with eggs, helps to create a stable foam and adds volume to baked goods like meringues and soufflés?

• Flour

   

• Sugar

• Butter

• Cream of tartar

In pastry making, which ingredient is often used as a binding agent to hold pastry dough together and provide moisture?

• Salt

• Flour

• Water

• Baking powder

Which egg preparation technique involves cooking eggs in simmering water without their shells until the whites are set and the yolks remain runny?

• Frying

• Boiling

•   Poaching

• Scrambling

What is the purpose of adding acid (e.g., vinegar or lemon juice) to the water when poaching eggs?

• To prevent the eggs from sticking to the pan

• To help coagulate the egg whites

• To add flavor to the eggs

• To make the eggs float

What is the name of the process that occurs when eggs turn solid due to heat and coagulation of proteins?

• Maillard reaction

•    Caramelization

•   Fermentation

• Coagulation