Pastry
2 years ago
lhill18
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29 QuestionsShow answers
  • Question 1
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    Q. Shortening is another word for....
    answer choices
    water
    short crust
    fat
    flour
  • Question 2
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    Q. True or false
    Short crust pastry has a high fat content which when mixed with flour prevents the gluten forming long molecules. 
    answer choices
    True
    Flase
  • Question 3
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    Q. Once the fat has been rubbed into the flour, you can see the flour particles have been covered in?
    answer choices
    Fat water molecules
    Waterproof layer of fat
    Fat molecules
    Butter
  • Question 4
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    Q. Short gluten molecules prevent the pastry from...
    answer choices
    From being stretchy
    From rising
  • Question 5
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    Q. Which of the following is not a type of pastry?
    answer choices
    Dull
    Plain
    Phyllo
    Puff
  • Question 6
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    Q. The ingredient in pastry that provides structure is 
    answer choices
    Flour
    Sugar
    Fat
    Water
  • Question 7
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    Q. All of the following are main ingredients in pastries EXCEPT 
    answer choices
    Flour
    Salt
    Fat
    Milk
  • Question 8
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    Q. What is the purpose of salt in a pastry?
    answer choices
    Controls the yeast
    Taste only
    Makes a softer texture
    Controls gluten formation
  • Question 9
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    Q. When using the conventional method, what temperature of water should you use?
    answer choices
    Hot
    Warm
    Room temperature 
    Cold
  • Question 10
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    Q. What acts as glue when working with pastry dough?
    answer choices
    Butter
    Water
    Salt
    Tape
  • Question 11
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    Q. Steam vents in a top crust are necessary of all of the following reasons EXCEPT
    answer choices
    To let steam escape
    So you can see the filling inside to tell what type of pie it is
    So the filling doesn't bubble out
    So the crust gets crisp
  • Question 12
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    Q. Which of the following is NOT a reason for a soggy under crust?
    answer choices
    Oven temperature was too low
    Too much flour was rubbed into the under crust
    Thickening agent was excluded from the filling
    Flour wasn't rubbed into the under crust
  • Question 13
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    Q. What are the four ingredients in a pastry dough crust?
    answer choices
    Flour, fat, water, salt
    Flour, sugar, salt, brown sugar
    Flour, water, salt, sugar
    Flour, water, sugar, fat
  • Question 14
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    Q. To make the flakiest crust, one should use
    answer choices
    Butter
    Sugar
    Salt
    Lard
  • Question 15
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    Q.

    What is the flour to fat ratio for Shortcrust pastry?

    answer choices

    1:1

    1:2

    2:3

    2:1

  • Question 16
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    Q.

    What are the main ingredients in Pastry Making?

    answer choices

    Butter, flour and sugar

    Flour, Water and Fat

    Lard, Milk and Flour

    Flour, Eggs and Baking Powder

  • Question 17
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    Q.

    Pastry can be defined as

    answer choices

    Cakes and pies

    baked goods

    dough that is made to be used as a casing or covering for sweet and savory foods

    Raising agent

  • Question 18
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    Q.

    Which of these is considered as an acceptable rule for Pastry making?

    answer choices

    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

  • Question 19
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    Q.

    The type of pastry is determined by :

    answer choices

    the type of fat used

    the proportion of fat to flour

    the method of mixing fat with flour

    All of the above

  • Question 20
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    Q.

    ________________ is the sticky protein that remains when starch is washed from flour.

    answer choices

    Glue

    Flakiness

    Gluten

    Dough

  • Question 21
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    Q.

    What does fat provides in Pastry Making?

    answer choices

    Colour

    Tenderness

    Shortness

    All of the above

  • Question 22
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    Q.

    When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...

    answer choices

    Viscosity

    gelatinisation

    plasticity

    emulsification

  • Question 23
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    Q.

    When making choux pastry we need to use our judgement to decide the amount of egg needed

    answer choices

    True

    False

  • Question 24
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    Q.

    Rub-in and creaming methods are...

    answer choices

    techniques to make puff pastry

    techniques to make choux pastry

    techniques to make short crust pastry

    techniques to make croissants

  • Question 25
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    Q.

    What is the main function of flour in shortcrust pastry?

    answer choices

    Forming the structure of the pastry

    The low gluten content provides a short crumb

    All the above

  • Question 26
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    Q.

    What are the two raising agents in Choux Pastry?

    answer choices

    Air added through beating egg and Steam from water content

    Steam and flour

    Air from beating eggs and water vapour

    Self raising flour

  • Question 27
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    Q.

    Ratio of fat to flour in flaky/rough puff pastry is:

    answer choices

    2:3

    3:4

    1:2

    5:6

  • Question 28
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    Q.

    Air is introduced to flaky/rough puff pastry by.....

    answer choices

    Rolling/folding dough.

    Sieving flour.

    Rubbing in

    All the above

  • Question 29
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    Q.

    Choux Pastry has a high liquid content because...

    answer choices

    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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