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WorksheetsQUIZ III_ CHOUX PASTRY
Total questions: 10
Worksheet time: 5mins
1. A well-baked Choux will be crisp on the outside and dry on the inside.
TRUE
FALSE
2. Open the oven every 5 minutes to check the progress of the choux
TRUE
FALSE
3. Egg washing helps to achieve a hollow interior for the choux
TRUE
FALSE
4. Adding Eggs when the mix is still hot, will result in the eggs coagulating before baking
TRUE
FALSE
5. In making choux paste, using frozen butter will give the best product
TRUE
FALSE
6. What ingredients are brought to a boil when making pate a choux?
A.
Milk, sugar, and flour
B.Liquids, fats, and flavorings
C. Eggs, flour, water
D. Water, eggs, and flour
7. What type of pastry is choux pastry?
Dense, crumbly pastry
Phyllo/filo pastry
Light, flaky pastry
Light, puff pastry
8. Choux pastry is the only pastry whose dough is cooked before being baked. Choux pastry can also be cooked by means other than baking. Which of the following is a typical way of cooking choux pastry?
BBQ-ing
Grilling
Steaming
Deep frying
9. Which is a reason for a cream puff to not "puff"
The oven was too hot
Film on the bottom of the pan
Steam was released before adding eggs
Ingredients were not added at the correct temperature
10. In preparing the pastry cream, the milk should be ______________ at the first stage
Scorching
boiling
scalding
fermenting
