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WorksheetsPastry
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
What cooking methods are used when making Choux pastry
a)
Boiling, Baking
b)
Steaming, Baking
c)
Frying, Boiling
d)
Poaching, Steaming
2.
Which of the following are made from Short pastry?
a)
Quiche, Lemon tart
b)
Cornish pasties, Bakewell tart
c)
Cornish pasties, Cheese and onion tart
d)
Sausage rolls, Samosas
3.
Which of the following is made from Choux Pastry
a)
Doughnuts
b)
Apple turnovers
c)
Vols-au-vents
d)
Paris Brest
4.
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
5.
The picture above shows a kind of
a)
b)
Pies
c)
Tarts
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.
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
10.
Which of the following has the highest fat content?
a)
Creme fraiche
b)
Double cream
c)
Yoghurt
d)
Full fat milk
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