Basic Pastry Preparation Quiz

Which one of the following checks should be carried out in order to ensure that ingredients meet dish requirements?

• Check for correct supplier’s contact details.

• Check strict stock rotation has been carried out.

• Check that ingredients are of the correct type.

• Check that ingredients are stored in suitable conditions.

Problems with ingredients should firstly be reported to?

• Customers.

• Chef in charge.

• Manufacturer.

• Restaurant manager.

Which one of the following is the least important when following a pastry recipe?

• Ensure appropriate ingredients are available.

• Ensure correct weighting of ingredients.

• Ensure ingredients are of the correct type.

• Ensure ingredients used are replaced.

Which combination of the following tools/equipment is used when making choux pastry?

• Pan, silicone spoon, baking beans, scales.

• Silicone spoon, scales, cutters, drum sieve.

• Scales, flan rings, docker, piping nozzles.

• Piping bag, pan, silicone spoon, scales.

Which one of the following is the most suitable storage condition for cream filled pastry products?

• Chilled.

• Ambient.

• Dark.

• Airtight.

How long should puff pastry be rested during the lamination process?

• 10 minutes for each turn.

• 20 minutes for each turn.

• 30 minutes for each turn.

• Until required for use.

Which one of the following is the main problem if tools and equipment are used incorrectly during the production of pastry?

• Food hygiene is at risk.

• Damage to the equipment.

• Personal safety.

• Not cost effective.

Which one of the following statements is correct?

• Choux pastry product will only rise if steam is injected during the baking process.

• Once the side of a blind baked tart has set the baking beans cannot be removed.

• Fat may run out during the baking process of sweet pastry due to high temperature.

• Puff pastry products may shrink during baking if not rested for long enough.

Which one of the following types of fat is the most suitable when making pastry in order to promote healthy eating?

• Low fat lard.

• Margarine.

• Vegetable suet.

• Butter.

What is the primary reason for resting dough in pastry making?

• To allow the dough to rise.

• To prevent the dough from drying out.

• To relax the gluten.

• To enhance the flavour.