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- Multiple ChoicePlease save your changes before editing any questions.
The basic ratio of short crust pastry is 1part of sugar, 2 parts of fat and 3 parts of ________
Salt
Flour
Yeast
Water
- Multiple ChoicePlease save your changes before editing any questions.
Which of these method is not suitable for preparation of short crust pastry?
Rub-in
Creaming
Boiling
None of these
- Multiple ChoicePlease save your changes before editing any questions.
Possible faults in short crust pastry are-
Soggy
Soft crumbly
Shrinkage
All of these
- Multiple ChoicePlease save your changes before editing any questions.
In preparation of puff pastry lemon juice can be exchanged with?
Vinegar
Tartaric Acid
All of these
- Multiple ChoicePlease save your changes before editing any questions.
Ideal temperature of baking of Philo or Filo Pastry is?
180°C
190°C
200°C
220°C
- Multiple ChoicePlease save your changes before editing any questions.
Chopped fat is added while making of puff dough, in
French Method
Scotch Method
English Method
None of these
- Multiple ChoicePlease save your changes before editing any questions.
Pastry which is a hollow shell, is crisp while eating.
Puff pastry
Philo pastry
Choux pastry
Short crust pastry
- Multiple ChoicePlease save your changes before editing any questions.
Which is a optional ingredient in preparation of choux pastry?
Flour
Fat
Sugar
Eggs
- Multiple ChoicePlease save your changes before editing any questions.
Cream horns is a example of __________pastry?
Short-crust
Filo
Puff
Choux
- Multiple ChoicePlease save your changes before editing any questions.
A sweet yeast dough laminated with fat and cut into different shapes and used chocolate, cheese or any sweet filling, known as
Puff Pastry
Danish Pastry
Filo Pastry
Short Crust Pastry
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Pain-au-Chocolat is an example of _________?
Danish Pastry
Filo Pastry
Puff Pastry
None of these
- Multiple ChoicePlease save your changes before editing any questions.
The fat content of short crust pastry is ______?
25-30%
35-50%
40-60%
40-80%
- Multiple ChoicePlease save your changes before editing any questions.
Baking time of Danish Pastry is?
10-15 minutes
15-20 minutes
20-25 minutes
25-30 minutes
- Multiple ChoicePlease save your changes before editing any questions.
Fat comes out during sheeting of Danish Pastry due to?
Fat too soft
Edges not sealed properly
Too high fermentation temperature
All of these