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WorksheetsBread and Pastry
Total questions: 10
Worksheet time: 2mins
1. An insert in between of the cake to enhance the taste and layering of the cake.
A. Icing
B. Syrup
C. Fillings
D. Ganache
2. A baker’s chocolate made with cocoa mass and vegetable fat.
A. Dark Chocolate
B. Couverture Chocolate
C. White Chocolate
D. Compound Chocolate
3. A substance that is foreign to the body or can cause people get an allergy.
A. Allergies
B. Pollen
C. Dust
D. Allergen
4. . Individual cakes/pastries with approximate size of 5 to 6 cm.
A. Pudding
B. Dessert
C. Confectionery
D. French Pastries
5. A process of heating, cooling and warming up chocolate to appropriate temperature to align the cocoa butter crystals this setting the chocolate.
A. Tempering
B. Cooling
C. Freezing
D. Baking
6. . Is a term that describes loss of moisture from starch based product such as bread and cake.
A. Gateaux
B. Tortes
C. Staling
D. Pastry
7. A good quality chocolate made with cocoa mass and cocoa butter, it is expensive and best flavour.
A. Dark Chocolate
B. Couverture Chocolate
C. Compound Chocolate
D. White Chocolate
8. This is where originally pastry based, with a filling inside and another mixture might act as a topping over the filling.
A. Pastry
B. Gateaux
C. Tortes
D. Staling
9. Is the manipulation of a dough until the correct consistency is achieved.
A. Folding
B. Creaming
C. Kneading
D. Beating
10. Is the mixing of an ingredient like butter so it is smooth and lump free? It can be blended until the air is completely integrated into the ingredient, making it lighter and fluffier.
A. Beating
B. Folding
C. Creaming
D. Kneading
