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WorksheetsPastry Ingredients and Functions
Total questions: 20
Worksheet time: 10mins
What are the main ingredients in Pastry Making?
Butter, flour and sugar
Flour, Water and Fat
Lard, Milk and Flour
Flour, Eggs and Baking Powder
Eggs, Juice, Water, Cream are types of ....
fat
solid ingredients
flour
liquid ingredients
Pastry can be defined as
Cakes and pies
baked goods
dough that is made to be used as a casing or covering for sweet and savory foods
Raising agent
Which of these is not considered a pastry item?
Walnut Bread
Croissant
Apple Pie
Sausage Roll
Which item provides structural strength in baked goods?
Eggs
Sugar
Flavourings
Flour
Which of these is considered as an acceptable rule for Pastry making?
Pastry must not be kneaded
Pastry must be baked in a hot oven
All ingredients and equipment must be as cool as possible.
All of the above
Which of the following is not a type of Pastry?
choux
shortcrust
popiah skin
Flaky
This important tool used in Pastry making is called a
Rolling Pin
Roller
Flour crusher
Lint roller
The type of pastry is determined by :
the type of fat used
the proportion of fat to flour
the method of mixing fat with flour
All of the above
Butter , Lard , Magarine are types of .....
sugar
flour
fat
liquid
Name the tool depicted and tell what it is used for?
Dough cutter ....... Used for straining.
Wireless Cutter...... Used for mashing boiled eggs
Pastry Mincer....... To blend in Pastry ingredients
Pastry Blender ..... To cut fat into flour
Which of these is Incorrect about Pastry making?
Always re-roll Pastry
Do not stretch the Pastry.
Bake pastry in Pre-heated oven
Do not grease baking sheet or tray.
Use __________ strokes when kneading and rolling out pastry dough
light
strong
slow
rapid
What does fat provides in Pastry Making?
Colour
Tenderness
Shortness
All of the above
Which of the following is NOT a reason for using cold water in pastry Making?
Prevents the dough from melting
Causes shrinkage when baked
Develops gluten in flour
Provides steam which acts as a raising agent when dough is cooked
What acts as a glue in the making of a pastry dough?
Fat
Tape
Sugar
Water
Over ______ of the pastry dough will lead to over development of gluten in the dough, making the dough more rubber
handling
rising
resting
weighing
Fat adds flakiness to the pastry dough because it ________.
makes the dough oily
separates the gluten layers
helps to form gluten
it bakes better
Which of the following is the Lattice Apple Pie?
"Misc-en Place" transaltes to ___________.
weigh everything
get ingredients and tools ready
put on your chef attire
mice in a palace
