Font size
WorksheetsPastries
Total questions: 13
Worksheet time: 7mins
A pastry that puffs up in size due to hundreds of layers of fat and flour created by rolling and folding the dough.
Puff Pastry
Pate a Choux
Tart
Plain Pastry
A light, crisp pastry with a hollow interior. Chantilly cream can be used as a filling...
Laminated Pastry
Pate a Choux
Tart
Plain Pastry
Croissants, danishes, and palmiers
pate a choux
laminated dough
tart pastry
plain pastry
Which is NOT a starch?
Arrow Root
Corn Flour
Potato
Butter
When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...
Viscosity
gelatinisation
plasticity
emulsification
Strong flour is used for the production of... (select 4)
Pasta dough
Strudel
Madeira cake
Puff pastry
Profiteroles
Shortening is a type of fat very much used for pastries however, its flavour does not compare to that of butter
True
False
Unfilled pastries as well as pastries with fresh fillings must be stored in the fridge
True
False
Rub-in and creaming methods are...
techniques to make puff pastry
techniques to make choux pastry
techniques to make short crust pastry
techniques to make croissants
When making choux pastry we need to use our judgement to decide the amount of egg needed
True
False
Depending on the amount of turns, puff pastry can be full, three-quarter or half puff pastry
True
False
Apple strudel is an Austrian pastry that is usually rolled out on top of a tablecloth
True
False
Spanakopita is a Greek classic made with spinach and ricotta enclosed in...
Filo pastry
Choux pastry
Short crust pastry
Sweet pastry
