29 questions
What is the flour to fat ratio for Shortcrust pastry?
1:1
1:2
2:3
2:1
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
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
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
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
________________ is the sticky protein that remains when starch is washed from flour.
Glue
Flakiness
Gluten
Dough
What does fat provides in Pastry Making?
Colour
Tenderness
Shortness
All of the above
When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...
Viscosity
gelatinisation
plasticity
emulsification
When making choux pastry we need to use our judgement to decide the amount of egg needed
True
False
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
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
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
Ratio of fat to flour in flaky/rough puff pastry is:
2:3
3:4
1:2
5:6
Air is introduced to flaky/rough puff pastry by.....
Rolling/folding dough.
Sieving flour.
Rubbing in
All the above
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