Pastry Making grade 9

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

Lard is a another name for

• margarine

• Pig's fat

• fat found around the organs of cattle

• shortening

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 not considered a pastry item?

• Coconut Drops

• Gizzarda

• Apple Pie

• Sausage Roll

Which item provides structural strength in baked goods?

• Eggs

• Sugar

• Flavourings

• Flour

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

Which of the following is not a type of Pastry?

• choux

• shortcrust

• Puff Puff

• Flaky

This important tool used in Pastry making is called a

• Rolling Pin

• Roller

• Flour crusher

• Lint roller

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

In Shortcrust Pastry the ratio of fat to flour is?

• ¹/₂ fat to flour

• ¹/₄ fat to flour

• ³/₄ fat to flour

• equal fat to flour