Task card.

1. Match the picture with its correct definition

2. Create a concept map indicating the different kind of pastries.

Different kind of pastries

1. Cream puffs – a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.
2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and folding it to form
layers: used for tarts, napoleon
3. Danish pastry – a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese
4. French pastries- a rich pastry, filled with custard or fruit.
5. Pie and tart- pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called
pastry shells) that holds the second, the filling.
6. Croissants - a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled
with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and
requires a great deal of work

Task card.

3. Match the picture with its correct definition

4. Create a concept map indicating the different kind of pastries.

Different kind of pastries

7. Cream puffs – a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.
8. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and folding it to form
layers: used for tarts, napoleon
9. Danish pastry – a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese
10. French pastries- a rich pastry, filled with custard or fruit.
11. Pie and tart- pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called
pastry shells) that holds the second, the filling.
12. Croissants - a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled
with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and
requires a great deal of work

Task card.

5. Match the picture with its correct definition

6. Create a concept map indicating the different kind of pastries.

Different kind of pastries

13. Cream puffs – a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.
14. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and folding it to form
layers: used for tarts, napoleon
15. Danish pastry – a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese
16. French pastries- a rich pastry, filled with custard or fruit.
17. Pie and tart- pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called
pastry shells) that holds the second, the filling.
18. Croissants - a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled
with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and
19. requires a great deal of work

Task card.

7. Match the picture with its correct definition

8. Create a concept map indicating the different kind of pastries.

Different kind of pastries

20. Cream puffs – a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.
21. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and folding it to form
layers: used for tarts, napoleon
22. Danish pastry – a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese
23. French pastries- a rich pastry, filled with custard or fruit.
24. Pie and tart- pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called
pastry shells) that holds the second, the filling.
25. Croissants - a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled
with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and
requires a great deal of work