NEW
Font size
WorksheetsFundamentals of Pastry and Baking HC5221M
Total questions: 10
Worksheet time: 10mins
What is the mixing method used for butter and sugar in making sweet paste?
whisking
creaming
folding
combining
What is the cause of a runny pastry cream?
adding additional corn flour
undercooked
overcooking
Why do you need to cover the pastry cream with cling wrap?
To keep it warm and encourage faster cooling.
To enhance the flavor and aroma of the pastry cream.
To prevent the film from forming
To allow for better absorption of flavors from the surroundings.
What is the best way of cooling the pastry cream?
leave it at room temperature
blast chilling
leave it outside the room
What is the leavener of choux puff?
steam
baking soda
baking powder
yeast
What happen when you take out the choux puff fast from the oven?
it will continue to create steam.
It will collapse.
It will be soft.
What tool is needed in making pastry cream?
electric mixer
wire whisk
rubber spatula
metal spatula
The following are characteristics of choux puff EXCEPT
Soft shell
Hollow center
Light
Thin and moist lining of cooked paste
The following are indicators of cake doneness EXCEPT
High fats will shrink slightly from side of the pan.
Cake is springy and bounced back when pressed.
Wooden stick inserted in the center of the cakes comes out clean.
Cake surface is still wet and light yellow in colour.
This is a soft or creamy dessert made light and fluffy with the addition of whipped cream, or egg whites
souffle
chocolate tart
butter cake
mousse
