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WorksheetsFood & Nutrition (End of Year Evaluation
Total questions: 25
Worksheet time: 12mins
What are the main ingredients in Pastry Making?
Butter, flour and sugar
Flour, Water and Fat
Lard, Milk and Flour
Flour, Eggs and Baking Powder
Which of these is considered as an acceptable rule for Pastry making?
Pastry must not be kneaded
Pastry must be baked in a hot oven
All ingredients and equipment must be as cool as possible.
All of the above
In Shortcrust Pastry the ratio of fat to flour is?
1/2 fat to flour
1/4 fat to flour
3/4 fat to flour
equal fat to flour
Name the tool depicted and tell what it is used for?
Dough cutter ....... Used for straining.
Wireless Cutter...... Used for mashing boiled eggs
Pastry Mincer....... To blend in Pastry ingredients
Pastry Blender ..... To cut fat into flour
What is the term used to bake a pastry case without a filling?
Par bake
Bake brown
Light bake
Bake blind
Covering food with a layer of egg and breadcrumbs to protest it while cooking is called to. . .
Cardigan
Jumper
Coat
Jacket
A flat bread that can be opened to form a pocket is called a
canape
pita
pizza
panini
The name for a small, fancy, closed sandwich with crust removed
closed
finger
open-faced
wrap
What type of bread is used for a wrap?
Rye
White
Enchilada
Tortilla
How did the sandwich get its name?
Sally Sandwich while skipping rope.
John Montague from Sandwich while playing poker.
Bill Sand who married Susie Wich.
To cook food by completely immersing in hot fat
Pan Fry
Deep Fry
Grill
Boil
Pour or brush juices over food while it's cooking in order to keep it moist.
Baste
Poach
Simmer
Steam
Heating liquid to 100 degrees.
Simmering
Blanching
Boiling
Poaching
An edible decoration added to a dish to enhance its appearance
Seasoning
Browning
Garnish
Herbs
