NEW
Font size
S
M
L
XL
WorksheetsPastries and stuff but harder
Total questions: 11
Worksheet time: 6mins
Name
Class
Date
1.
types Of pastries
a)
Shortcrust, Choux, Puff
b)
Puff,Shortcrus, Choux
c)
puf
d)
tallcrust,buff,shoe
2.
What type of pastry is an eclair
a)
profiterole
b)
Shortcrust
c)
Choux
d)
Puff
3.
All of the following are main ingredients in pastries EXCEPT
a)
Flour
b)
Salt
c)
Fat
d)
Milk
4.
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
5.
The ingredient in pastry that provides structure is
a)
Flour
b)
Sugar
c)
Fat
d)
Water
6.
What type of pastry is paper thin?
a)
Dull
b)
Plain
c)
Phyllo
d)
Puff
7.
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
8.
When using the conventional method, what temperature of water should you use?
a)
Hot
b)
Warm
c)
Room temperature
d)
Cold
9.
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
10.
Which of the following is not a type of Pastry?
a)
choux
b)
shortcrust
c)
Puff Puff
d)
Flaky
11.
Which of these is Incorrect about Pastry making?
a)
Always re-roll Pastry
b)
Do not stretch the Pastry.
c)
Bake pastry in Pre-heated oven
d)
Do not grease baking sheet or tray.
Reset
