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Worksheets

Pastry

Total questions: 29

Worksheet time: 15mins

Name
Class
Date
1.
Shortening is another word for....
a)
water
b)
short crust
c)
fat
d)
flour
2.
True or false
Short crust pastry has a high fat content which when mixed with flour prevents the gluten forming long molecules. 
a)
True
b)
Flase
3.
Once the fat has been rubbed into the flour, you can see the flour particles have been covered in?
a)
Fat water molecules
b)
Waterproof layer of fat
c)
Fat molecules
d)
Butter
4.
Short gluten molecules prevent the pastry from...
a)
From being stretchy
b)
From rising
5.
Which of the following is not a type of pastry?
a)
Dull
b)
Plain
c)
Phyllo
d)
Puff
6.
The ingredient in pastry that provides structure is 
a)
Flour
b)
Sugar
c)
Fat
d)
Water
7.
All of the following are main ingredients in pastries EXCEPT 
a)
Flour
b)
Salt
c)
Fat
d)
Milk
8.
What is the purpose of salt in a pastry?
a)
Controls the yeast
b)
Taste only
c)
Makes a softer texture
d)
Controls gluten formation
9.
When using the conventional method, what temperature of water should you use?
a)
Hot
b)
Warm
c)
Room temperature 
d)
Cold
10.
What acts as glue when working with pastry dough?
a)
Butter
b)
Water
c)
Salt
d)
Tape
11.
Steam vents in a top crust are necessary of all of the following reasons EXCEPT
a)
To let steam escape
b)
So you can see the filling inside to tell what type of pie it is
c)
So the filling doesn't bubble out
d)
So the crust gets crisp
12.
Which of the following is NOT a reason for a soggy under crust?
a)
Oven temperature was too low
b)
Too much flour was rubbed into the under crust
c)
Thickening agent was excluded from the filling
d)
Flour wasn't rubbed into the under crust
13.
What are the four ingredients in a pastry dough crust?
a)
Flour, fat, water, salt
b)
Flour, sugar, salt, brown sugar
c)
Flour, water, salt, sugar
d)
Flour, water, sugar, fat
14.
To make the flakiest crust, one should use
a)
Butter
b)
Sugar
c)
Salt
d)
Lard
15.

What is the flour to fat ratio for Shortcrust pastry?

a)

1:1

b)

1:2

c)

2:3

d)

2:1

16.

What are the main ingredients in Pastry Making?

a)

Butter, flour and sugar

b)

Flour, Water and Fat

c)

Lard, Milk and Flour

d)

Flour, Eggs and Baking Powder

17.

Pastry can be defined as

a)

Cakes and pies

b)

baked goods

c)

dough that is made to be used as a casing or covering for sweet and savory foods

d)

Raising agent

18.

Which of these is considered as an acceptable rule for Pastry making?

a)

Pastry must not be kneaded

b)

Pastry must be baked in a hot oven

c)

All ingredients and equipment must be as cool as possible.

d)

All of the above

19.

The type of pastry is determined by :

a)

the type of fat used

b)

the proportion of fat to flour

c)

the method of mixing fat with flour

d)

All of the above

20.

________________ is the sticky protein that remains when starch is washed from flour.

a)

Glue

b)

Flakiness

c)

Gluten

d)

Dough

21.

What does fat provides in Pastry Making?

a)

Colour

b)

Tenderness

c)

Shortness

d)

All of the above

22.

When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...

a)

Viscosity

b)

gelatinisation

c)

plasticity

d)

emulsification

23.

When making choux pastry we need to use our judgement to decide the amount of egg needed

a)

True

b)

False

24.

Rub-in and creaming methods are...

a)

techniques to make puff pastry

b)

techniques to make choux pastry

c)

techniques to make short crust pastry

d)

techniques to make croissants

25.

What is the main function of flour in shortcrust pastry?

a)

Forming the structure of the pastry

b)

The low gluten content provides a short crumb

c)

All the above

26.

What are the two raising agents in Choux Pastry?

a)

Air added through beating egg and Steam from water content

b)

Steam and flour

c)

Air from beating eggs and water vapour

d)

Self raising flour

27.

Ratio of fat to flour in flaky/rough puff pastry is:

a)

2:3

b)

3:4

c)

1:2

d)

5:6

28.

Air is introduced to flaky/rough puff pastry by.....

a)

Rolling/folding dough.

b)

Sieving flour.

c)

Rubbing in

d)

All the above

29.

Choux Pastry has a high liquid content because...

a)

The high liquid content in the mixture produces steam in the oven allowing the choux pastry to rise.

b)

The water is the raising agent

c)

The high liquid is needed because it is a wet dough

d)

The high liquid content is needed to make the choux light and fluffy

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