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WorksheetsHumility Quiz #1 Pastry
Total questions: 35
Worksheet time: 22mins
These are assortment of rich flour mixtures consisting of a high proportion of fat to flour with relatively small amount of liquid and is enriched with different kinds of filling
(a)
It is a small, single crusted pie
(a)
It is a small pie made by folding one half of a circular crust back over the filling over half
turnovers
tart
hand pie
shortcrust pie
It is a custard made from eggs, milk, sugar and cornstarch or flour and then enriched with butter and flavored with vanilla;
Crème patisserie
Coulis
Praline
Streusel
It is a filling or coating made from chocolate and heavy cream or sometimes butter
ganache
coulis
Pâte à choux
Mousse
It is a paste made of flour, water, butter, and eggs
Pâte à choux
Crème patisserie
Meringue
Praline
It is a smooth preparation made by combining aerated eggs, fruit or chocolate, then folding in whipped cream.
meringue
mouse
marzipan
ganache
These are roasted almonds or hazelnuts combined with caramel that can be pureed or crushed
marzipan
praline
streusel
choux paste
It is made by beating sugar and egg whites until they become stiff
mousse
meringue
choux paste
crème patisserie
It is a small round cake with a meringue-like consistency, made with egg whites, sugar, and powdered almonds and consisting of two halves sandwiching a creamy filling
(a)
It is a mixture of almond paste, sugar and corn syrup molded to make candies and ornaments or rolled into a sheet and used to cover cakes.
marzipan
praline
streusel
choux paste
It is a fruit purée strained to a thin consistency and sweetened with sugar syrup
(a)
It is a crunchy topping of butter, sugar and flour used on various pastries; optionally, may contain nuts, oats, spices and other items
marzipan
praline
streusel
coulis
Ron baked a brioche but he's wondering why his brioche shrank. What could be the reason why his brioche shrank?
it has too much water
bread flour is used
not enough liquid
not enough butter
d
Adding too much water will make your pie crust to become ________
too soft
tough
flakier
too moist
It is made with layered and flaky crust folded into empanada shape and filled with variety of filling
(a)
It is a protein-type pie served as a main dish.
(a)
It is a thickener which is occasionally used in baked fruit pies
tapioca
cornstarch
gelatin
flour
it is the thickener that is used when filling is refrigerated
flour
cornstarch
gelatin
tapioca
It is a procedure in which fat is repeatedly folded into the dough
(a)
It is the difference of croissant amande to an ordinary croissant
croissant amande is filled with ham and cheese
croissant amande is topped with almonds and powdered sugar
croissant amande is in crescent shape
croissant amande may be filled with persipan and nutella
It falls between croissant and brioche because it contains twice the amount of fat in the dough
puff pastry
Danish pastry
choux pastry
phyllo pastry
It is a pastry that is very delicate made from a sheet of dough that is as thin as tissue paper.
puff
Danish
phyllo, fillo
croissant amande
It is also known as pate a choux or éclair paste
(a)
It is a loaf of brioche made in a standard loaf pan.
(a)
It is the process of combining the ingredients slowly in order not to lose volume or break up ingredients using a wooden spoon or a spatula
beating
blending
creaming
folding
It is s done by using wire whisk or electric mixer which produces air into the cream so aeration also takes place
beating
whipping
creaming
blending
It is the process of blending fat to sugar or blending the fat alone to allow aeration that makes to lighten the mixture
blending
creaming
beating
whipping
This ingredient adds and balances the flavor
salt
sugar
milk
flavorings
This ingredient gives the golden brown color of the crust
water
milk
sugar
egg
The following fats are used in making pastry except:
lard
shortening
oil
margarine
Renne is planning to make a tart what crust should she use?
(a)
Jenna wants to bake a mango cheesecake, what crust should she use?
lattice
crumb
double
single
Jenna wants to bake a mango cheesecake, what crust should she use?
lattice
crumb
double
single
It has a small roll of dough on top and then baked in a fluted round flared in to achieve its small, rounded shape
(a)
