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Worksheets

Pastries

Total questions: 14

Worksheet time: 7mins

Name
Class
Date
1.

The basic ratio of short crust pastry is 1part of sugar, 2 parts of fat and 3 parts of ________

a)

Salt

b)

Flour

c)

Yeast

d)

Water

2.

Which of these method is not suitable for preparation of short crust pastry?

a)

Rub-in

b)

Creaming

c)

Boiling

d)

None of these

3.

Possible faults in short crust pastry are-

a)

Soggy

b)

Soft crumbly

c)

Shrinkage

d)

All of these

4.

In preparation of puff pastry lemon juice can be exchanged with?

a)

Vinegar

b)

Tartaric Acid

c)

All of these

5.

Ideal temperature of baking of Philo or Filo Pastry is?

a)

180°C

b)

190°C

c)

200°C

d)

220°C

6.

Chopped fat is added while making of puff dough, in

a)

French Method

b)

Scotch Method

c)

English Method

d)

None of these

7.

Pastry which is a hollow shell, is crisp while eating.

a)

Puff pastry

b)

Philo pastry

c)

Choux pastry

d)

Short crust pastry

8.

Which is a optional ingredient in preparation of choux pastry?

a)

Flour

b)

Fat

c)

Sugar

d)

Eggs

9.

Cream horns is a example of __________pastry?

a)

Short-crust

b)

Filo

c)

Puff

d)

Choux

10.

A sweet yeast dough laminated with fat and cut into different shapes and used chocolate, cheese or any sweet filling, known as

a)

Puff Pastry

b)

Danish Pastry

c)

Filo Pastry

d)

Short Crust Pastry

11.

Pain-au-Chocolat is an example of _________?

a)

Danish Pastry

b)

Filo Pastry

c)

Puff Pastry

d)

None of these

12.

The fat content of short crust pastry is ______?

a)

25-30%

b)

35-50%

c)

40-60%

d)

40-80%

13.

Baking time of Danish Pastry is?

a)

10-15 minutes

b)

15-20 minutes

c)

20-25 minutes

d)

25-30 minutes

14.

Fat comes out during sheeting of Danish Pastry due to?

a)

Fat too soft

b)

Edges not sealed properly

c)

Too high fermentation temperature

d)

All of these