WorksheetsShort Crust & Pastry Cream
Total questions: 10
Worksheet time: 15mins
Describe the common Ingredients used to make sweet dough...
Flour, fruit & pastry cream
Flour , fats & Liquids
none of the above
Both A & B
When mixing dough by hand, why do we create a well or Volcano?
because it is the right thing to do
because the volcanic well method is an old tradition
Because it is easier to control all the ingredients, in order to make a ball and not a mess
none of the above
Identify the method we use to make sweet dough...
The Intensive Method
The slow & Fold method
The Creaming method
The 1 step method
Short crust pastry usually calls for (a) the amount flour to fat.
How is Pastry cream thickened?
by adding egg yolks & corn starch
by adding flour & corn starch
both A & B
none of the above
We do not use aluminium pots to make pastry cream because when doing so (a) , that is why we use stainless steel pots.
Tempering is the (a)
Why is it important for us to arrange the fruit artistically in our flans?
(a)
Why do we glaze the fruit on top of the flan with heated apricot glaze?
(a)
other types of short crust pastry are....
Pate a Foncer & Pate Brisee
Pate a Sucre & Pate a Sable
Both A & B
none of the above
