NEW
Font size
WorksheetsPastries
Total questions: 30
Worksheet time: 15mins
Which is not a main ingredient in choux pastry?
Flour
Fat
Salt
Eggs
A light, crisp pastry with a hollow interior. Steam is the leavening agent.
Laminated Pastry
Pate a Choux
Tart
Plain Pastry
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 leavening agent in pate a choux?
baking powder
yeast
steam
baking soda
Which of the following will cause your pastry to become tough?
too much water
too many folds
omitting the salt
too much butter
French term that means “put in place”. It includes assembling all the necessary ingredients, equipment, and tools needed to perform the task.
mise in plus
mice en plus
mise en place
mise en plas
This is a dough of flour, water and shortening (solid fats, including butter) that may be savory or sweetened.
pastry
cake
bread
cookies
This a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.
cream puff
croissant
danish pastry
puff pastry
Pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that holds the second, the filling.
french pastries
pies and tarts
croissant
danish pastry
When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...
Viscosity
gelatinisation
plasticity
emulsification
Unfilled pastries as well as pastries with fresh fillings must be stored in the fridge
True
False
Why is the temperature of the water important?
Holds the crust together
Helps melt the fat
Makes crust flaky
Keeps the fat from melting
What happens when you handle the dough too much?
Toughens the dough
Softens the dough
Makes the dough flaky
Makes the dough sticky
Stretching the dough will cause the dough to _______ during cooking
Break
Shrink
Rise
Burn
How do you seal the top and bottom crust together?
Rub water and pinch
Rub oil and pinch
Stretch dough under and pinch
Which ingredient is NOT used to thicken up a fruit pie?
Flour
Sugar
Constarch
Tapioca
What utensil is used to 'cut in' pie ingredients?
Whisk
Hand mixer
Pastry blender
Teaspoon
similar to a pie except it is made in a shallow, straight-sided pan, often with fluted edges, can be any shape and size
Pie
Tart
Cobbler
Always begin rolling from the ___________ to the __________ edge of the crust.
Outer, center
Outer, left
Center, outer
Center, left
When making meringue for a pie the eggs should be
cold
at room temperature
heated before whipping
When a meringue weeps it is
letting off beads of water on the top of the meringue
soft and over beaten, runs over the edge
wet between the filling and meringue and slides off the filling
under beaten and does not stand up
