BPP Q1-Q3

Which pastry ingredient has a tenderizing and conditioning effect on the gluten?

• Salt

• Liquid

• Flour

• Fat

What type of pastry has rolled-in dough?

• Puff pastry

• Croissant

• Danish pastry

• Cream puff

Which form of fat gives a rich flavor?

• Butter

• Lard or pork fat

• Margarine

• Vegetable oil

Which form of fat gives shortest crust?

• Butter

• Lard or pork fat

• Margarine

• Vegetable shortening

What is the best flour to use in pastry production?

• Bread flour

• All-purpose flour

• Cake flour

• Cassava flour

Identify the picture of mixing techniques.

• Creaming

• Beating

• Whipping

• Sifting

Identify the picture of mixing techniques.

• Creaming

• Whipping

• Sifting

• Beating

Identify the picture of mixing techniques.

• Beating

• Rolling

• Cut and fold

• Kneading

Identify the picture of mixing techniques.

• Kneading

• Beating

• Rolling

• Cut and fold

Identify the picture of mixing techniques.

• Beating

• Cut and fold

• Whipping

• Creaming