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Worksheetspastry
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
The picture above shows a kind of
a)
b)
Pies
c)
Tarts
2.
What is the meaning of baking Blind?
a)
Wear a blindfold to bake
b)
Fill case with baking beans and bake until cooked
c)
Chill case before baking
d)
baking a pie crust or other pastry without the filling
3.
to reduce faults when making uss pastry, which of the following should be considered?
a)
Ensure fat is not too soft and edges are sealed
b)
Use soft butter and lots of water
c)
Rest for one hour between turns
d)
Use a heavy rolling pin and soft flour
4.
The ingredient that gives structure to pastry is
a)
Flour
b)
Fat
c)
Water
d)
Salt
5.
Fat is the ingredient that
a)
Provides Structure
b)
Makes it tender and flaky
c)
Hold Ingredients together
d)
Provides Flavor
6.
A single crust pie crust that is filled later is called a
a)
Tart
b)
Shell
c)
Savory
7.
A savory pie contains this type of filling
a)
Fruit
b)
Cream
c)
Meat or Vegetables
d)
Custard
8.
What is a tart?
a)
A Savory Pie
b)
A double crust pie
c)
Single serving filled desert single crust
9.
When making pie, be sure to knead it frequently for best texture
a)
true
b)
false
10.
True or False if we over mix the dough will it become Tough?
(a)
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