Pastry Quizz

The type of pastry use in the recipe is:

• Phyllo Pastry

• Short crust Pastry

• Puff Pastry

• Choux Pastry

What liquid ingredients should always be cold when making the pastry?

What happens if you re-roll pastry too many times? (pick 2)

• Causes the dough to develop the perfect

  texture.

• Causes the doughs gluten strands to

  toughen

• Cause the dough to lose its crispness

• Cause the dought to become too soft

When rolling the dough you should avoid too much:

Pastry should be mixed with a ....

• whisk

• wooden spoon

• butter knife

• electric whisk

The shortening is usually ...... the weight of the flour.

• 1/4

• 1/2

• 1/8

• 1/3

What mixing method do we use to incorporate air into the pastry?

What shortening in used in the pastry?

Describe the temperature at which the pastry must be while working with it?