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Bp-Pretest Oct. 1,2024

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18 views1 page

Bp-Pretest Oct. 1,2024

Uploaded by

shasha galido
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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I.

Pretest

Directions: Take this test and find out how much you know about the lesson

A. Choose the correct answer.

1. Pastries consist of a (high, medium, low) proportion of fat to flour.

2. Solid fat is better than liquid oil in pastry making because it contains (water moisture, steam).

3. (Steam, Air, Carbon dioxide) is the primary leavener for pie crust.

4. 5. Good quality pastry is tender and (crispy, crusty, flaky).

(Water, Juice, Milk) is a liquid ingredient that improves the flavor and color of the crust.

6. Liquid used in pastry should be cold, so as to keep to the minimum the (absorption, hydration, fermentation) of flour.

7. An ideal type of flour for pastry making is (cake, all-purpose, pastry) flour.

8. 9. Overhandling of dough leads to (higher, lower, minimal) gluten development,

An ideal ratio of flour to shortening in pastry is (1:%, 1:1, 1:%) cup.

10. Use (heavy, light, minimal) strokes in kneading the dough for pastry.

11. Prick the crust with a fork before baking to make it even and prevent formation of (air bubbles, lumps, uneven
surface) in the crust.

12. Good working habits mean maintaining a (good, high, acceptable) standard of cleanliness.

13. (Hygiene, safety, orderliness) means keeping oneself, the food, tools, and the kitchen clean.

14. Over mixing of dough produces a crust that is (tough, lean, crumbly).

15. Presenting and plating baked products artistically helps in the (marketing, storing, eating) of the product.

B. Enumerate the following.

1-5. The equipment for presenting positives and other baked products.

6-8. Guidelines for a creative and artistic plating of cakes, pastries, and other baked products.

9-12. General causes of success or failure in pastry making.

B. Enumeration

13-15. Kinds of pastries.

C. Explain the following.

1. How do you achieve a tender and flaky pastry?

2. Why is shortening preferred over oil in pastry making?

3. Why do you use cold water in making a crust?

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