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WorksheetsPASTRY MAKING
Total questions: 20
Worksheet time: 10mins
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
Lard is a another name for
margarine
Pig's fat
fat found around the organs of cattle
shortening
Pastry can be defined as
Cakes and pies
baked goods
dough that is made to be used as a casing or covering for sweet and savory foods
Raising agent
Which of these is not considered a pastry item?
Coconut Drops
Gizzarda
Apple Pie
Sausage Roll
Which item provides structural strength in baked goods?
Eggs
Sugar
Flavourings
Flour
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
Which of the following is not a type of Pastry?
choux
shortcrust
Puff Puff
Flaky
This important tool used in Pastry making is called a
Rolling Pin
Roller
Flour crusher
Lint roller
The type of pastry is determined by :
the type of fat used
the proportion of fat to flour
the method of mixing fat with flour
All of the above
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
Which of these is Incorrect about Pastry making?
Always re-roll Pastry
Do not stretch the Pastry.
Bake pastry in Pre-heated oven
Do not grease baking sheet or tray.
What does fat provides in Pastry Making?
Colour
Tenderness
Shortness
All of the above
Which of the following is NOT a reason for using cold water in pastry Making?
Prevents the dough from melting
Causes shrinkage when baked
Develops gluten in flour
Provides steam which acts as a raising agent when dough is cooked
What is the flour to fat ratio for Short pastry?
1:1
1:2
2:3
2:1
Butter, margarine, and lard.
wheat flour
fat
liquid ingredients
solid ingredients
Cold water, milk, orange juice, cream and egg.
wheat flour
fat
liquid ingredients
solid ingredients
Vanilla, lemon, salt, nuts, chocolate and almond.
Leavening agents
fats
flavorings
acidic ingredients
Over _________ of the dough leads to a higher gluten development, making the dough more elastic and sometimes rubbery.
handling
resting
rising
Use _________ strokes in mixing and rolling.
heavy
light
slow
Roll out the dough lightly with a _____________.
rolling pin
spatula
pastry blender
