Pastry Knowledge

The preparation method for creaming is:

• Mixing ingredients until smooth and fluffy

• Boiling ingredients together

• Frying ingredients in oil

• Baking ingredients in the oven

What is the term for using more than one cooking method?

• Mixing

• Combining

• Blending

• Stirring

What is the proportion of fat to flour in short pastry by weight?

• 1/2 fat to soft flour

• 1/3 fat to soft flour

• 1/4 fat to soft flour

• 2/3 fat to soft flour

What should be done to control the speed of cooking and color in short pastry?

• Use a lower oven temperature

• Increase the amount of sugar

• Add more butter

• Cook for a longer time

The purpose of resting the dough in short pastry preparation is to:

• allow the gluten to relax and prevent shrinkage during baking

• increase the dough's elasticity

• enhance the flavor of the dough

• speed up the baking process

What does 'shortness' refer to in baking?

• The crisp, light, and sometimes crumbly texture of the finished paste

• The effect of the fat when rubbed into the flour

• The color of the dough

• The temperature of the oven

Fill in the blank: Shortening describes the effect of the fat when rubbed gently into the flour, breaking down the gluten strands in the flour and producing the _______.

• shortness

• fluffiness

• crispness

• softness

What is short pastry typically used for?

• As a lining for savoury pies

• As a lining for sweet pies

• As a lining for tarts and flans

• All of the above

What type of sugar is normally used in sweet paste?

• Caster sugar or icing sugar

• Granulated sugar

• Brown sugar

• Powdered sugar

The method used to achieve a fine, smooth paste in sweet pastry is:

• Kneading

• Folding

• Creaming

• Rubbing in