WorksheetsPastry class test
Total questions: 20
Worksheet time: 10mins
Why must food handlers observe good personal hygiene?
To maintain good appearance
To make food look appetizing
To prevent contamination of food that could lead to foodborne illness.
To prevent pest manifesting
When you are sick with diarrhoea and/or vomiting, you should _______.
see a doctor without delay
report to your supervisor immediately
not prepare or handle any food
all of the above
Bacteria can multiply quickly to high levels, when _______.
the food is kept cold.
food is just cooked.
food is kept at 30 ° C.
food is kept freezer
What is the MAIN BENEFIT of using the First Expire, First Out (FEFO) stock rotation system?
To minimise the chance of expired food items being used.
To maintain a neat arrangement
Easy to check on quantity of food items.
To prevent confusion during stock check.
Which of the following place to store dry food is CORRECT?
In staff locker area / pump room.
Below overhead water and sewer lines.
In dry area away from cleaning supplies / insecticides.
Near to food waste bin.
Which of the following practice is an INCORRECT way to keep the food premises clean?
Clean food preparation area.
Clean floor of food premises
Leave dirty plates and utensils overnight.
Clear food scraps immediately.
What must a food handler do before handling baked pastries for display?
They must wash their hands before handling the pastries.
They must clean work top and after handling the pastries, they must cut their nails.
They must wash clean their hands, wipe dry, sanitize and clean the pastries baking tray.
They must clean and sanitize work top and put on glove before handling the pastries.
After complete making the fruit tart, a glaze is applied on the surface of fruit tart.What is the name of the glaze?
Apricot jam.
Strawberry jam.
Fondant icing.
Neutral glaze.
Why is it important to set correct temperature before baking?
To obtain the correct outcome we expected.
To obtain the desired flavour.
To obtain the aroma we want.
To obtain the proper colour that we expected.
What is applied on the surface of Apple pie before they are baked?
Honey.
Egg white.
Sugar syrup.
Egg wash.
To make savoury short crust tart, which of the following tools you need to prepare?
Knife, ruler, rolling pin, tart mould.
Small knife, rolling pin, scraper, tart mould.
Small knife, rolling pin, dough cutter, tart mould
Rolling pin, dough cutter, tart mould
Shah wants to prepare Chocolate ganache, what ingredients does he need to prepare?
Chocolate buttons, water, butter.
Chocolate buttons, sugar, butter
Chocolate buttons, sugar, milk, water.
Chocolate buttons, dairy cream, butter.
Which of the following best described this procedure of placing batter in piping bag and press batter out on baking tray?
Cut method.
Piping method
Drop method
Moulded method
To prevent choux paste from spreading during baking, what must you take note of during mixing?
Check oven temperature is correct.
Check egg amount is correct.
Check correct flour amount is used.
Check for correct heat is used to cook the paste
When custard is overcooked, what does it display?
Smooth and shinning outlook
Burnt and smooth appearance.
Curdle and rough appearance
All of the above.
Which of the following attachment is used to make Short crust dough?
Paddle.
Dough hook
Dough cutter.
Balloon whisk.
What is the reason for choux pastry to rise?
Water.
Steam
Pastry flour
Baking powder
Which one of the following is the symptom of food poisoning?
Fever.
Giddiness
Stomach ache
All of the above
What is the purpose of docking pastry dough?
Gives pattern.
Prevent shrinkage.
Shorter time to bake.
Release air in dough
Chocolate chip cookies are usually prepared using
Whisking method.
All in method.
Creaming method.
Chiffon method.
