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WorksheetsBread and Pastry Production - Pies and Pastries | Quarter 2
Total questions: 10
Worksheet time: 6mins
What is the outer part of a loaf bread or pastry?
Crust
Filling
Muffins
Topping
Which is rich pastry filled with custard or fruit?
Cream puff
Danish pastry
French Pastries
Pie and Tart
Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped with chocolate?
Cream puff
Danish pastry
French pastries
Pie and Tart
Which of the following contributes to the flavor of pastry and has NO influence on flakiness or tenderness.
Flour
Lard
Salt
Water
What is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using circular motion?
Beating
Creaming
Stirring
Folding
What mixing technique in baking is usually used for meringue and for chiffon products?
Blending
Folding
Kneading
Whisking
What important ingredient in pastries provides the needed moisture to develop gluten?
Edible tallow
Flour
Salt
Water
Which of the following mixing techniques where fat is repeatedly folded into the dough?
Creaming
Kneading
Laminating
Rolling
Flattening the dough out into a sheet in preparation to shaping to various forms.
Creaming
Kneading
Laminating
Rolling
Which of the following best describes pastry?
It is a delicate baked product which consists of crust and filling.
It is heavy and fatty, but firm enough to support the weight of the filling
It contains high percentage flour, which contributes to a flaky or crumbly texture.
It is a dough of flour, water, salt, a relatively low percentage of fat, and a large proportion of liquid.
