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WorksheetsProduce Pastry - Shortcrust Pastry & Chocolate
Total questions: 28
Worksheet time: 16mins
What does the reference of 'short' in short pastry refers to?
Texture that is chewy and shrinks.
Texture that breaks apart and is crumbly.
The pastry is made with shortening.
The pastry is short in shape.
Resting shortcrust pastry before lining and baking prevents the pastry from shrinking.
TRUE
FALSE
What is the weigh of an average size egg in gram excluding the shell ?
20 g
30 g
50 g
40 g
Click on the pastry that falls under shortcrust pastry. There are more than 1 correct answer.
Sable breton
Pate feuilletée
Pate sucre
Pate brisee
What is the main purpose of brushing Flan Gel glaze on the fruits of a fruit tart?
To add sweetness to the fruits.
To make it look shiny.
To prevent the fruit from drying and extend the shelf life of the fruits.
To make the fruit taste better.
What is the natural fat found in cacao bean called?
Soy Lecithin
Theobrama
Cocoa Butter
Cocoa Solids
What is the ideal Crystal Type for a tempered Coverture Chocolate.
Type II
Type III
Type IV
Type V
Compound Chocolate do not need to be tempered because the cocoa butter has been replaced by hydrogenated fat or palm oil.
TRUE
FALSE
What are the 3 main things needed to be done in chocolate tempering to create the stable crystals required for a tempered chocolate?
Rapid cooling
Agitation
Stirring
Bringing it to the correct temperature
What is the ingredient used in Creme Pâtissier that helps it thicken?
Egg
Glucose
Corn Flour
Sugar
At what temperature does corn flour activates?
55˚C
65˚C
75˚C
85˚C
Coagulation refers to the process of a gluten development after mixing
FALSE
TRUE
What is two factors that helps with gluten development? Choose TWO answers
Liquid
Resting
Kneading
Tempering
What is the function of GLUTEN in Wheat Flour in baked goods?
Structure builder
Taste enhancer
Color during baking
Flavour of baked goods
To prevent Shortcrust pastry from getting tough, it is important to knead the dough well and thoroughly.
TRUE
FALSE
What is the correct consistency of a Creme Pâtissier that is cooked well.
Airy
Firm
Runny
Slightly scrambled.
What happens if you over whip chilled creme pâtissier?
Nothing, the pastry cream will become firm again when chilled once more.
It will lose its structure and become too soft.
It will start to leak water.
It will not freeze well.
What is the purpose of 'Blind Baking'?
There are more than one correct answer.
To prevent the base from rising too much when baked with liquid fillings.
So that the pastry bakes faster.
To prevent the base from being underbaked.
To prevent shrinkage on the side of the pastry.
What are the 3 characteristics of a well tempered coverture chocolate?
Streaks
Snap
Shine
Do not melt in your hands
What should the consistency of the butter be when making Shortcrust Pastry?
Soft
Cold but pliable
Cold and hard
Almost at its melting point
What is the purpose of SOPs (Standard Operating Procedures)?
A manual that outline information on how to assemble and use equipment safely.
Operation manual that shows how to do precision cut.
A manual on specifying the features of an equipment.
A guideline on where you can find the spare parts for an equipment.
SOPs (Standard Operating System) also provides information on how to clean and maintain electrical and mechanical pieces of equipment.
TRUE
FALSE
What is the metric for measuring liquid?
Unit
Litre
Gram
Km
When sugar reacts with amino acid in protein under a heat source, it helps baked good brown during baking. What is the term called for this reaction?
Coagulation
Maillard
Caramelization
Gelatinization
(a) is a process which food are plunged into boiling water for a short period of time and then transferred to an ice bath to stop the cooking process.
There are two process of 'blanching" food, which are Cold Water Start and Boiling Water Start.
TRUE
FALSE
There are different methods that you can use to roll out shortcrust pastry. Select the correct answers. There are more than one correct answers.
Dough sheeter
Rolling pin
Pasta machine
Robocoupe
When starch are adding into hot liquid, it will start to swell and thicken the liquid. What is this process called?
Tempering
Coagulation
Maillard reaction
Gelatinization
