WorksheetsFaults in Pastry Making
Total questions: 10
Worksheet time: 5mins
What causes the Pastry to be hard and tough?
Cooking in a cool oven
Using too much flour when rolling
Re-rolling too much
All of the above
Too much handling can result in?
Shell blister and shrink in pan
Shrink in pan and tough pastry
Short crumbling pastry and shell blister
Tough Pastry and shell Blister
When a small amount of pastry fat is used, what will happen?
Shrinkage
Blisters
Sogginess
Toughness
Will storing the dough too long in the refrigerator result in the pastry having any faults?
Yes
No
Maybe
Too much water will cause the pastry to be tough?
True
False
All of the following are a result of shell blisters except?
Oven temperature too high
Shell not pricked or not pricked enough
Pastry fitted snugly in pan
Pastry fitted tightly in pan
All of the following are faults in Pastry Making except?
Uneven Pastry
Shell blisters
Soggy Pastry
Tough Pastry
Stretching the pastry in the pan can cause the pastry to?
Sog
Crumble
Shrink
Shell
All of the following causes soggy pastry except?
Filling too moist
Using hot filling in pie
Oven temperature too high
Oven temperature is too cool
Which fault can you identify here?
Shell Blister
Soggy
Wet
Short Crumbling Pastry
