LET'S PUFF: EXCERCISE 1

LET'S PUFF: EXCERCISE 1

University

8 Qs

quiz-placeholder

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LET'S PUFF: EXCERCISE 1

LET'S PUFF: EXCERCISE 1

Assessment

Quiz

Other

University

Practice Problem

Hard

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8 questions

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1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

State the main ingredient that distinguishes Creampuff from other types of pastry?

Butter

Eggs

Flour

Yeast

2.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Show which of the following is a classic dessert made from choux pastry.

Croissant

Éclair

Tarte Tatin

Mille-feuille

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Creampuff is traditionally cooked using which method

Baking

Frying

Boiling

Steaming

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Show the first step in making creampuff

Creaming the butter and sugar

Mixing the dry ingredients

Melting the butter and water together

Whisking the eggs

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What causes choux pastry to puff up and form its characteristic hollow interior?

The addition of yeast

The steam created from the water in the dough

The baking soda in the dough

The egg whites whipped to stiff peaks

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Choose the consistency of the creampuff dough be before piping it onto a baking sheet

Soft and sticky

Firm and smooth

Runny and liquid

Crumbly

7.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

How can you tell when creampuff is fully cooked and ready to be removed from the oven?

It should have a golden brown color and feel hollow when tapped

It should still be soft and doughy in the center

It should have a very pale color and soft texture

It should have a cracked surface but remain dense

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