These pastries are done by cutting the solid fat into the flour, or adding melted or liquid oil.
a. Laminated pastry
b. Non-laminated pastry
c. Glazed pastry
d. Filled pastry
They are professional chefs skilled in making and producing baked products such as pastries, desserts, and breads.
a. Pastry Chief
b. Pastry Chef
c. Cook
d. Baker
This is the place where pastry originated.
a. Philippines
b. Italy
c. Egypt
d. Denmark
It is an essential ingredient to pastry-making because it develops strands of gluten that gives dough an elastic structure.
a. fat
b. wheat flour
c. liquid ingredients
d. leavening agents
Pastries that undergoes the process of repeatedly folding the solid fat into dough to create very thin alternating layers of butter and dough.
a. Laminated pastry
b. Non-laminated pastry
c. Glazed pastry
d. Filled pastry
This is also known as pâte à choux or éclair paste, are puffy, solid crusts with a hollow center that contain filling such as whipped cream, fruit, etc.
a. Danish pastry
b. Puff pastry
c. Croissant
d. Choux pastry
When you make short crust pastries, the recommended ratio for fat and flour is:
a. 1:2
b. 2:3
c. 3:4
d. 3:8
This adds flavoring and separates flour particles making the pastry products tender and flaky.
a. fat
b. wheat flour
c. liquid ingredients
d. leavening agents
It refers to a fixed proportion of one ingredient in relation to another ingredient.
