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WorksheetsPastry
Total questions: 20
Worksheet time: 2mins
Name
Class
Date
1.
When cookies are placed on a cookie sheet, you need to leave space for
a)
balanced flavor
b)
cookie spread
c)
cookie color
d)
cookie classification
2.
The most common mixing method to prepare cookies is the __________ method.
a)
one step
b)
creaming
c)
two step
d)
blending
3.
Chocolate chip cookie batter is scooped and then placed directly on the cookie sheet. This is which type of cookie dough?
a)
rolled
b)
soft
c)
chewy
d)
drop
4.
This is what type of cookie?
a)
Molded
b)
Drop
c)
Bar
d)
Pressed
5.
Why are cookies spaced out on the baking sheet?
a)
because they like room
b)
it looks like more cookies
c)
so they don't run together
d)
I don't know
6.
What is "creaming" in a cookie recipe?
a)
mixing flour and sugar
b)
mixing batter until smooth
c)
mixing sugar and butter
7.
What are the four major ingredients in cookies?
a)
water, eggs, salt, flour
b)
baking soda, sugar, butter, salt
c)
sugar, flour, water, egg
d)
sugar, butter, egg, flour
8.
What 2 ingredients
need 3/4 cup?
need 3/4 cup?
a)
chocolate chips and vanilla
b)
butter and salt
c)
salt and baking soda
d)
granulated sugar and brown sugar
9.
How will we make the cookies?
a)
roll with a rolling pin
b)
make small balls of dough
c)
cut them with a knife
10.
Drop cookies can be described as...
a)
teaspoons of batter is dropped on a baking sheet
b)
roll out a stiff dough and cut with cookie cutters
c)
sliced from a roll of chilled dough
11.
Name the most common flavoring used in cookie recipes
a)
cinnamon
b)
vanilla
c)
nutmeg
d)
salt
12.
What are the four major ingredients in cookies?
a)
water, eggs, salt, flour
b)
baking soda, sugar, butter, salt
c)
sugar, flour, water, egg
d)
sugar, butter, egg, flour
13.
What is an example of a flavoring extract?
a)
Milk
b)
Chocolate Chips
c)
Baking Soda
d)
Vanilla
14.
Cookies baked in the same batch should be the same shape and size.
a)
True
b)
False
15.
Which of the following is made using Puff pastry?
a)
Mille feuille
b)
Bakewell Tart
c)
Mince Pies
d)
Apple Pie
16.
What cooking methods are used when making Choux pastry
a)
Boiling, Baking
b)
Steaming, Baking
c)
Frying, Boiling
d)
Poaching, Steaming
17.
What is the correct ratio of sugar:butter:flour for Sweet Pastry
a)
1:2:3
b)
3:2:1
c)
1:3:2
d)
2:1:3
18.
Which of the following has the highest fat content?
a)
Creme fraiche
b)
Double cream
c)
Yoghurt
d)
Full fat milk
19.
Which of the following gives the best flavour to pastry products?
a)
Clarified butter
b)
Lard
c)
Margarine
d)
Butter
20.
If eggs are added to quickly when making choux pastry, what action should be taken?
a)
Add flour
b)
Beat faster
c)
use a whisk
d)
Reheat
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