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Worksheetsbakery pastry
Total questions: 20
Worksheet time: 10mins
What type of pastry is usually boiled or steamed?
hot water crust
suet
short crust
flaky
The main nutrients in pastry are carbohydrates and
Proteins
Fats
Minerals
Vitamins
In the conventional method of making pastry, the water temperature should be:
Hot
Boiling
Cold
Room Temperature
What are the four ingredients in a pastry dough?
Flour, fat, water, salt
Flour, sugar, salt, brown sugar
Flour, water, salt, sugar
Flour, water, sugar, fat
The ingredient in pastry that provides structure is
Sugar
Flour
Water
Fat
You should knead the pastry dough to develop the gluten.
false
true
If your dough is crumbly and difficult to roll, what is most likely the cause?
Too little fat
Too much liquid
Too much flour
Too little liquid
What is the purpose of salt in a pastry?
Taste only
Controls gluten formation
Controls the yeast
Makes a softer texture
Roll out the dough lightly with a _____________.
pastry blender
rolling pin
spatula
Which of these is Incorrect about Pastry making?
Bake pastry in Pre-heated oven
Do not grease baking sheet or tray.
Do not stretch the Pastry.
Always re-roll Pastry
All yeast breads must contain...
flour, liquid, eggs, & yeast
flour, liquid, sugar, & yeast
flour, liquid, salt, & yeast
Which flour type contains more gluten?
bread flour
cake flour
all-purpose flour
When using milk or water to dissolve yeast it needs to be..
warm
very warm
cold
hot
To press the dough with the heel of the hands, fold it, turn it (same direction) and repeat until the dough is smooth and elastic.
mixing
pushing
folding
kneading
How many times do you let dough rise?
3
1
4
2
Why do we leave a sauce to simmer?
to keep it warm
allow flavours to develop
so it is safe to eat
to reduce the amount of liquid and make the sauce thicker
An appetizer is?
A sweet food served at the end of a meal
A soup served at the beginning of the meal
A small portion of food served at the beginning of a meal to whet the appetite
A small serving of food with tomatoes and herbs
What cooking tool is used to measure small quantity of ingredients?
Measuring glass
Measuring cups
Measuring spoons
Scales
A nutrient found in meat that is essential in repairing worn out tissues .
Magnesium
Vitamin E
Iron
Protein
Which kind of egg dish is prepared by gently breaking eggs into barely simmering water and cooking until egg holds its shape?
A hardboiled egg
An egg omelet
A fried egg
A poached egg
