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WorksheetsPastries
Total questions: 17
Worksheet time: 9mins
A light, crisp pastry with a hollow interior. Steam is the leavening agent.
Laminated Pastry
Pate a Choux
Tart
Plain Pastry
A pastry that puffs up in size due to hundreds of layers of fat and flour created by rolling and folding the dough.
Laminated Pastry
Pate a Choux
Tart
Plain Pastry
A compact, crumbly, cookie crust
Laminated Pastry
Pate a Choux
Tart
Plain Pastry
Tender, flaky layers
Plain pastry
Tart pastry
Made from sugar, flour, and butter
Plain pastry
Tart pastry
Made from flour, butter, water and salt
Plain pastry
Tart pastry
What create the flakes in a pastry?
The fat coats the flour proteins
The water in the fat melts during baking and evaporates to create steam.
As it melts it caramelizes
When mixed with sugar, it creates a web of air that lifts.
Shortbread dough is traditionally used to prepare:
Pumpkin pie
Cream puffs
Apple Pie
Fruit tarts
A high quality tart pastry would be described as:
Golden brown, hollow interior
Golden brown, tender flaky layers, easy to cut
Golden brown, puffed appearance, hundreds of layers
Golden brown, crumbly texture, sweet flavor
What is the difference between a sweet tart dough and shortbread tart dough?
A sweet tart dough contains eggs, a shortbread tart dough is more breakable.
A shortbread tart dough contains eggs, a sweet tart dough is more breakable.
A shortbread tart dough is “mealy” and flaky, the sweet tart dough is sweet and not flaky.
A sweet tart dough can be used for a top crust, while the shortbread dough cannot.
What is the leavening agent in pate a choux?
baking powder
yeast
steam
baking soda
Cream puffs, eclairs, profiterols
pate a choux
laminated dough
plain pastry
tart pastry
Best fat for laminated pastries
shortening
butter
vegetable oil
grapeseed oil
Croissants, danishes, and palmiers
pate a choux
laminated dough
tart pastry
plain pastry
Which of the following will cause your pastry to become tough?
too much water
too many folds
omitting the salt
too much butter
If a laminated dough does not show layers, what could have happened?
solid fat
fat was too warm
this is a sign of high quality laminated pastry
oven was too hot
Which is a reason for a cream puff to not "puff"
oven was too hot
film on the bottom of the pan
steam was released before adding eggs
ingredients were not added at the correct temperature
