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401 pastry revision Flashcards | StudBud

Explore/401 pastry revision

401 pastry revision

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12 questions covering topics discussed in 401 pastry

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Questions 12

Answers

1
2 main ingredients for "Rubbing In" are
Flour and sugar
Sand and water
Butter and flour
Sugar and Butter
2
Pastry dough has to be "rested" because
Gluten strands in the dough need to relax to avoid shrinkage
It is tired after being made and needs to sleep
to allow the flavour to develop
to make it cold
3
Standard flour can be used for making
Cakes
Creme Chantilly
Puff pastry
Pasta
4
What is the best way to check that this product is cooked?
Temperature
Wooden Skewer
Cut it in half
Spring Test
5
When preparing a recipe, why should we weigh and measure ingredients correctly?
Increase profit
All of the above
Reduce wastage
Standardized product
6
Butter is wrapped when kept in the fridge
So the dog can't find it
To avoid absorption of food smells
Butter does not like to mix with the other products
To keep it warm
7
What is DUSTING related to pastry?
Cleaning with a dry cloth
Finishing by using sieved icing sugar or cocoa powder
rollig in cinnamon sugar before serving
Brushing off dirt from your shoes
8
Creaming method involves these 2 ingredients
Cream and sugar
Butter and milk
Oil and sugar
Butter and sugar
9
What is the raising agent for this product?
Steam
Baking Soda
Baking Powder
Yeast
10
How could you cut a large tart neatly into equal portions
Make sure the tart is completely cooked
All of the above
Make a design on the pastry before baking
Use a template or marker
11
The main reason for creaming fat and sugar together when making cakes is to
ensure ingredients are well mixed
reduce the baking temperature
incorporate air into the fat
soften the fat
12
when making scones you should mix well to make a firm dough
False
True