Baking and Pastry

To distribute shortening into dry ingredients by breaking it into fine particles with two knives or a pastry blender

• Broil
• Cut-in
• Dice

Beat quickly and vigorously with the purpose of incorporating air

• Beat
• Broil
• Whip

How should you handle pastry dough?

• A lot
• Vigorously
• By kneading it
• As little as possible

What type of gluten framework do you want in a pastry? 

• Very strong
• Normal
• Weak 

What acts as glue when working with pastry dough?

• Butter
• Water
• Salt
• Tape

Why might a crust be dry and crumbly? 

• Too much water
• Too much salt
• Too much flour
• Too much exercising of the gluten 

• Cut in tool
• Chopper
• Fat mixer
• Pastry blender 

A pastry has no leavening agent so in the oven, how should the dough act?

• The dough should grow
• The dough should shrink
• The dough should not change shape
• The dough should grow, and then shrink

What is the purpose of salt in a pastry?

• Controls the yeast
• Taste only
• Makes a softer texture
• Controls gluten formation

All of the following are main ingredients in pastries EXCEPT 

• Flour
• Salt
• Fat
• Milk