Faults in Pastry Making

What causes the Pastry to be hard and tough?

• Cooking in a cool oven

• Using too much flour when rolling

• Re-rolling too much

• All of the above

Too much handling can result in?

• Shell blister and shrink in pan

• Shrink in pan and tough pastry

• Short crumbling pastry and shell blister

• Tough Pastry and shell Blister

When a small amount of pastry fat is used, what will happen?

• Shrinkage

• Blisters

• Sogginess

• Toughness

Will storing the dough too long in the refrigerator result in the pastry having any faults?

• Yes

• No

• Maybe

Too much water will cause the pastry to be tough?

• True

• False

All of the following are a result of shell blisters except?

• Oven temperature too high

• Shell not pricked or not pricked enough

• Pastry fitted snugly in pan

• Pastry fitted tightly in pan

All of the following are faults in Pastry Making except?

• Uneven Pastry

• Shell blisters

• Soggy Pastry

• Tough Pastry

Stretching the pastry in the pan can cause the pastry to?

• Sog

• Crumble

• Shrink

• Shell

All of the following causes soggy pastry except?

• Filling too moist

• Using hot filling in pie

• Oven temperature too high

• Oven temperature is too cool

Which fault can you identify here?

• Shell Blister

• Soggy

• Wet

• Short Crumbling Pastry