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Worksheets

pastries

Total questions: 46

Worksheet time: 19mins

Name
Class
Date
1.

A light, crisp pastry with a hollow interior. Steam is the leavening agent.

a)

Laminated Pastry

b)

Pate a Choux

c)

Tart

d)

Plain Pastry

2.

A pastry that puffs up in size due to hundreds of layers of fat and flour created by rolling and folding the dough.

a)

Laminated Pastry

b)

Pate a Choux

c)

Tart

d)

Plain Pastry

3.

A compact, crumbly, cookie crust

a)

Laminated Pastry

b)

Pate a Choux

c)

Tart

d)

Plain Pastry

4.

Tender, flaky layers

a)

Plain pastry

b)

Tart pastry

5.

Made from sugar, flour, and butter

a)

Plain pastry

b)

Tart pastry

6.

Made from flour, butter, water and salt

a)

Plain pastry

b)

Tart pastry

7.

What create the flakes in a pastry?

a)

The fat coats the flour proteins

b)

The water in the fat melts during baking and evaporates to create steam.

c)

As it melts it caramelizes

d)

When mixed with sugar, it creates a web of air that lifts.

8.

Shortbread dough is traditionally used to prepare:

a)

Pumpkin pie

b)

Cream puffs

c)

Apple Pie

d)

Fruit tarts

9.

A high quality tart pastry would be described as:

a)

Golden brown, hollow interior

b)

Golden brown, tender flaky layers, easy to cut

c)

Golden brown, puffed appearance, hundreds of layers

d)

Golden brown, crumbly texture, sweet flavor

10.

What is the difference between a sweet tart dough and shortbread tart dough?

a)

A sweet tart dough contains eggs, a shortbread tart dough is more breakable.

b)

A shortbread tart dough contains eggs, a sweet tart dough is more breakable.

c)

A shortbread tart dough is “mealy” and flaky, the sweet tart dough is sweet and not flaky.

d)

A sweet tart dough can be used for a top crust, while the shortbread dough cannot.

11.

What is the leavening agent in pate a choux?

a)

baking powder

b)

yeast

c)

steam

d)

baking soda

12.

Cream puffs, eclairs, profiterols

a)

pate a choux

b)

laminated dough

c)

plain pastry

d)

tart pastry

13.

Best fat for laminated pastries

a)

shortening

b)

butter

c)

vegetable oil

d)

grapeseed oil

14.

Croissants, danishes, and palmiers

a)

pate a choux

b)

laminated dough

c)

tart pastry

d)

plain pastry

15.

Which of the following will cause your pastry to become tough?

a)

too much water

b)

too many folds

c)

omitting the salt

d)

too much butter

16.

If a laminated dough does not show layers, what could have happened?

a)

solid fat

b)

fat was too warm

c)

this is a sign of high quality laminated pastry

d)

oven was too hot

17.

Which is a reason for a cream puff to not "puff"

a)

oven was too hot

b)

film on the bottom of the pan

c)

steam was released before adding eggs

d)

ingredients were not added at the correct temperature

18.

Single or double-crust and filled with variations of fillings ranging from fruits

a)

Puff

b)

Tart

c)

Pies

d)

Turnovers

19.

Layered and flaky crust folded into empanada shape and filled with a variety of fillings

a)

Puff

b)

Tart

c)

Pies

d)

Turnovers

20.

Pastry products must look smooth. Its shape must be balanced. The edges must have an even thickness from the edges to the center. Each type of pastry product must have a uniform appearance.

a)

Appearance

b)

Color

c)

Mouthfeel

d)

Texture

21.

Dry pastries must be crispy while soft ones should be creamy. It should also be easy to bite.

a)

Appearance

b)

Color

c)

Mouthfeel

d)

Texture

22.

This gives luscious mouthfeel to pastry. This also affects the shelf life of the product.

a)

Appearance

b)

Moisture

c)

Mouthfeel

d)

Texture

23.

Rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer, or food processor.

a)

Creaming

b)

Folding

c)

Laminating

d)

Beating

e)

Whisking

24.

Technique used to gently combine a light, airy ingredient.

a)

Creaming

b)

Folding

c)

Laminating

d)

Beating

e)

Whisking

25.

Process of blending fat to sugar or blending the fat alone to allow aeration that makes to lighten the mixture.

a)

Creaming

b)

Folding

c)

Laminating

d)

Beating

e)

Whisking

26.

Process of working with the dough to increase gluten development.

a)

Creaming

b)

Kneading

c)

Laminating

d)

Beating

e)

Whisking

27.

Used for puff pastry, Danish, croissant dough, and the like. This process is the layering of dough and butter following the rolling and turning process.

a)

Creaming

b)

Kneading

c)

Laminating

d)

Beating

e)

Whisking

28.

Are intended for particular purposes that play vital roles in baking.

a)

Mixing tools

b)

Cutting tools

c)

Bake wares

d)

Miscellaneous tools

29.

Are used to cut and shape ingredients and baked products.

a)

Mixing tools

b)

Cutting tools

c)

Bake wares

d)

Miscellaneous tools

30.

  Unlaminated pastry undergoes the process of repeatedly folding the solid fat into the dough to create very thin alternating layers of butter and dough.

a)

True

b)

False

31.

A tool made of metal or plastic used in cutting shapes of dough for interesting presentations.

a)

Pastry blender

b)

Bundt pan

c)

Cookie cutter

d)

Pie plate

e)

Utility tray

32.

A thin, flat metal pan that has no sides or only shallow sides used to bake a variety of baked products.

a)

Cookie sheet

b)

Jelly roll pan

c)

Food mold

d)

Paring knife

33.

Device consisting of a handle with wires fastened to each end so that they form a deep curve that is used in cutting fat into flour in pastry making

a)

Kitchen shears

b)

Rotary eggbeater

c)

Pastry blender

d)

Paring knife

34.

Intended for greasing pans or surface of pastry products.

a)

Mortar and pestle

b)

Rotary eggbeater

c)

Pastry blender

d)

Pastry brush

35.

Appearance- ·  product greatly adds to its visual appeal. The product must have appetizing color to entice the customer’s eyes even without tasting them yet.

a)

True

b)

False

36.

Mouthfeel – refers to the physical sensation a food or drink creates in the mouth

a)

True

b)

False

37.

Has hollow removable centers used in baking chiffon cakes.

a)

Tube center pan

b)

Jelly roll pan

c)

Bundt pan

d)

Food mold

38.
a)

Pastry wheel

b)

Kitchen shears

c)

Cookie cutter

d)

Biscuit and doughnut cutter

39.
a)

Wire whisk

b)

Rotary eggbeater

c)

Pastry blender

d)

Food tongs

40.
a)

Sifter

b)

Cookie cutter

c)

Biscuit and doughnut cutter

d)

Pastry blender

41.
a)

Food mold

b)

Bundt pan

c)

Tube center pan

d)

Muffin pan

42.
a)

Food mold

b)

Bundt pan

c)

Tube center pan

d)

Muffin pan

43.

Assortment of rich flour mixtures consisting of a high proportion of fat to the flour with a relatively small amount of liquid and is enriched with different kinds of fillings.

(a)  

44.

Give (1) Local Filipino pastries.

(a)  

45.

Essential to pastry-making because it develops strands of gluten that gives the dough an elastic structure and that expands in the oven.

(a)  

46.

Laminated pastry undergoes the process of repeatedly folding the solid fat into the dough to create very thin alternating layers of butter and dough.

a)

True

b)

False

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