HT3 yr 10 Quizizz

1. 1.What is missing? Reduce, Reuse and -------

2. 2.TRUE or FALSE a Michelin star is an awarding system for hotel standards.

• TRUE

• FALSE

3. 3.What does this symbol represent?

4. 4.What do we call the process of baking a pastry shell first before filling it to ensure the base is fully cooked and does not have a 'soggy bottom'? Baking-----

5.Which of these pastries is pâte sucrée most similar to?

• Shortcrust

• Filo

• Puff

• Choux

6. 6.Are these commercial or domestic pieces of kitchen equipment?

Groups:

(a) Commercial

,

(b) Domestic

• 
• 
• 
• 
• 

7.What is the term used for pricking the surface of pastry dough with a fork before blind baking?

• Marking

• Docking

• Aerating

• Scoring

8.Which of these would be a suitable herb to top a fruit tart?

• Basil

• Parsley

• Rosemary

• Mint

9.Which of these actions is an example of 'Reuse' in the 3 Rs?

• Turning off lights when not in use

• Sorting waste for recycling

• Using a refillable bottle for water

• Composting food scraps

10.Which of these are classed as 'high risk' for food safety?

• double cream

• lentils

• tinned tuna fish

• fresh baked bread