Revision

_____________ can result in a tough crust.

• too much fat

• insufficient mixing

• over mixing

• oven temperature too low

Select the ingredients needed to make shortcrust pastry

• Flour

• Egg

• Fat

• Cold water

• Salt

Pastry is a variety of baked products high in __________.

• Fat

• Flour

• Salt

Self-rising flour used in pastry can result in:

• Crumbly crust

• Soggy pastry

• Tough crust

• Blisters in pastry

Improper measurement in cake and pastry making can result in a faulty product.

• True

• False

When making pastry it is good to avoid:

• Measuring accurately

• Kneading

• Keep water ice cold

• Having too much flour on the board

Nutritional facts are important as it informs the consumer of the different nutrients in a product.

• True

• False

There is only one technique that can be used when making cakes with the creaming method.

• True

• False

Creaming the butter and sugar together helps incorporate air.

• True

• False

What could result in bubbles in your pastry?

• Not pricked enough

• Oven too high

• Too much fat

• Too much liquid