Produce Pastries - Short Pastry

True or false

Short crust pastry has a high fat content, which when rubbed into the flour prevents the gluten from forming.

• True

• Flase

Once the fat has been rubbed into the flour, the texture should be ______

• Crumbly

• wet

• Sandy

• Hard

Short protein strands prevent the pastry from...

• being stretchy

• rising

The ingredient in pastry that provides structure is 

• Flour
• Sugar
• Fat
• Water

What ingredient acts as a glue to bind pastry dough?

• Butter

• Water

• Salt

• Tape

What are the four ingredients in a savoury pastry dough crust?

• Flour, fat, water, salt

• Flour, sugar, salt, brown sugar

• Flour, water, salt, sugar

• Flour, water, sugar, fat

Resting the dough is important because:

• It stops it becoming hard

• It allows the dough to relax

• It makes the dough shrink

• it makes the pastry more crumbly