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WorksheetsPastry Quiz
Total questions: 20
Worksheet time: 18mins
The main nutrients in pastry are carbohydrates and
Fats
Proteins
Minerals
Vitamins
What are the four ingredients in a pastry dough?
Flour, fat, water, salt
Flour, sugar, salt, brown sugar
Flour, water, salt, sugar
Flour, water, sugar, fat
Which is an example of a use for a savoury pastry?
Apple Turnover
Quiche
Rhubarb pie
You should knead the pastry dough to develop the gluten.
True
False
If your dough is crumbly and difficult to roll, what is most likely the cause?
Too much liquid
Too much flour
Too little fat
Too little liquid
Did you prefer shortcrust with butter, 50/50 butter and lard, or all lard?
All butter
50/50 butter and lard
All lard
Not sure/not applicable
What is the flour to fat ratio for shortcrust pastry?
1:1
1:2
2:3
2:1
Which of the following gives the best flavour to pastry products?
Vegetable oil
Lard
Margarine
Butter
Once the fat has been rubbed into the flour, you can see the flour particles have been covered in?
Moisture
Waterproof layer of fat
Water
When making different batches, what is the thing that you changed called?
Control
Variable
Standard
Difference
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
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
How difficult did you find the mini NEA1?
Easy! I feel confident to do one next year.
Not too hard .
Fairly difficult. I'm glad we did this practice before the real one next year.
Which part of the NEA1 did you find the hardest?
Which part of the NEA 1 was the easiest?/You felt the most confident doing.
What advice about the NEA1 would you give yourself if you could go back to the start?
