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Q2.3 Pie Dough & Gyoza

Total questions: 10

Worksheet time: 5mins

Name
Class
Date
1.

What is a Gyoza wrapper made of

a)

Corn

b)

Wheat

c)

Rice

d)

Bamboo

2.

The ingredients to make a pie dough are flour, cold butter, salt and _________________

a)

Ice Water

b)

Oil

c)

Bacon Grease

d)

Milk

3.

What ingredient in the pumpkin pie filling makes the pie "set" (form a solid filling)

a)

Pumpkin puree

b)

Eggs

c)

Spice

d)

Cornstarch

4.

Check all the correct answers!


The trick to making a flaky pie crust is to not over knead the dough. This is because...

a)

kneading develops gluten which makes breads chewy

b)

Kneading makes your arms hurt

c)

Kneading warms the butter, which helps creates the layers of the crust

d)

Kneading makes the dough needy which is never good

5.

The techniques used to cook the gyozas are: steaming, pan-frying and

a)

Baking

b)

Roasting

c)

Deep Fat Frying

d)

Microwaving

6.

The word Gyoza originates from which country

a)

Mongolia

b)

Vietnam

c)

China

d)

Japan

7.

Wasabi is a root used in sushi. Most sushi restaurants do not use real wasabi but rather used dyed _______________

a)

Flamingos

b)

Mustard Seed

c)

Horseradish

d)

Daikon

8.

Nectarines, Peaches and Apricots all have a big, hard pit inside and therefore are called

a)

Summer Fruit

b)

Stone Fruit

c)

Rock Fruit

d)

Pebble Fruit

9.

Orzo is a pasta which is made from

a)

Rice

b)

Wheat

c)

Corn

d)

Barley

10.

To attend the weekly classes (both culinary and content classes) then most useful way to get you to show up is

a)

Reminders the day before

b)

Reminders that day

c)

Earlier class times

d)

Later class times