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- 1. Multiple ChoiceShortening is another word for....watershort crustfatflour
- 2. Multiple ChoiceTrue or false
Short crust pastry has a high fat content which when mixed with flour prevents the gluten forming long molecules.TrueFlase - 3. Multiple ChoiceOnce the fat has been rubbed into the flour, you can see the flour particles have been covered in?Fat water moleculesWaterproof layer of fatFat moleculesButter
- 4. Multiple ChoiceShort gluten molecules prevent the pastry from...From being stretchyFrom rising
- 5. Multiple ChoiceWhich of the following is not a type of pastry?DullPlainPhylloPuff
- 6. Multiple ChoiceThe ingredient in pastry that provides structure isFlourSugarFatWater
- 7. Multiple ChoiceAll of the following are main ingredients in pastries EXCEPTFlourSaltFatMilk
- 8. Multiple ChoiceWhat is the purpose of salt in a pastry?Controls the yeastTaste onlyMakes a softer textureControls gluten formation
- 9. Multiple ChoiceWhen using the conventional method, what temperature of water should you use?HotWarmRoom temperatureCold
- 10. Multiple ChoiceWhat acts as glue when working with pastry dough?ButterWaterSaltTape
- 11. Multiple ChoiceSteam vents in a top crust are necessary of all of the following reasons EXCEPTTo let steam escapeSo you can see the filling inside to tell what type of pie it isSo the filling doesn't bubble outSo the crust gets crisp
- 12. Multiple ChoiceWhich of the following is NOT a reason for a soggy under crust?Oven temperature was too lowToo much flour was rubbed into the under crustThickening agent was excluded from the fillingFlour wasn't rubbed into the under crust
- 13. Multiple ChoiceWhat are the four ingredients in a pastry dough crust?Flour, fat, water, saltFlour, sugar, salt, brown sugarFlour, water, salt, sugarFlour, water, sugar, fat
- 14. Multiple ChoiceTo make the flakiest crust, one should useButterSugarSaltLard
- 15. Multiple Choice
What is the flour to fat ratio for Shortcrust pastry?
1:1
1:2
2:3
2:1
- 16. Multiple Choice
What are the main ingredients in Pastry Making?
Butter, flour and sugar
Flour, Water and Fat
Lard, Milk and Flour
Flour, Eggs and Baking Powder
- 17. Multiple Choice
Pastry can be defined as
Cakes and pies
baked goods
dough that is made to be used as a casing or covering for sweet and savory foods
Raising agent
- 18. Multiple Choice
Which of these is considered as an acceptable rule for Pastry making?
Pastry must not be kneaded
Pastry must be baked in a hot oven
All ingredients and equipment must be as cool as possible.
All of the above
- 19. Multiple Choice
The type of pastry is determined by :
the type of fat used
the proportion of fat to flour
the method of mixing fat with flour
All of the above
- 20. Multiple Choice
________________ is the sticky protein that remains when starch is washed from flour.
Glue
Flakiness
Gluten
Dough
- 21. Multiple Choice
What does fat provides in Pastry Making?
Colour
Tenderness
Shortness
All of the above
- 22. Multiple Choice
When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...
Viscosity
gelatinisation
plasticity
emulsification
- 23. Multiple Choice
When making choux pastry we need to use our judgement to decide the amount of egg needed
True
False
- 24. Multiple Choice
Rub-in and creaming methods are...
techniques to make puff pastry
techniques to make choux pastry
techniques to make short crust pastry
techniques to make croissants
- 25. Multiple Choice
What is the main function of flour in shortcrust pastry?
Forming the structure of the pastry
The low gluten content provides a short crumb
All the above
- 26. Multiple Choice
What are the two raising agents in Choux Pastry?
Air added through beating egg and Steam from water content
Steam and flour
Air from beating eggs and water vapour
Self raising flour
- 27. Multiple Choice
Ratio of fat to flour in flaky/rough puff pastry is:
2:3
3:4
1:2
5:6
- 28. Multiple Choice
Air is introduced to flaky/rough puff pastry by.....
Rolling/folding dough.
Sieving flour.
Rubbing in
All the above
- 29. Multiple Choice
Choux Pastry has a high liquid content because...
The high liquid content in the mixture produces steam in the oven allowing the choux pastry to rise.
The water is the raising agent
The high liquid is needed because it is a wet dough
The high liquid content is needed to make the choux light and fluffy
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