NAME: Jesson Bulilan Tangcaag DATE: November 06, 2021

COURSE & SECTION: BTVTED FSM – 2nd YEAR SCORE:

BASIC BAKING

CHAPTER 4 Pastries

Let’s Begin!

Activity I.

Direction: Write T if the statement is true and F if the statement is wrong.

T 1. Salt is omitted in pastry making if margarine is used.

________ 2. Double crust pies include buko pie and pineapple pie.

________ 3. Prick the pastry dough shell liberally prevent ballooning.

T 4. Pastry flour is ideally recommended in crust making.

________ 5. Sprinkle lukewarm water over the flour mixture in making crust.

How Far Have We Gone?

Activity II.

Directions: Read each question carefully.

Choose the letter which corresponds to the correct answer.

1. This shortening does not produce a flaky crust.

Answer: d. vegetable

2. This is made from all purpose flour, chilled shortening, called water and a little
salt. Answer: b. short crust

3. This gives the shortest crust

Answer: d. lard

4. This type of pastry is made of flour, butter, water, salt, and a generous number of
eggs.

Answer: a. choux pastry

5. It coats the particles of flour so water cannot penetrate them

Answer: a. shortening

Walk the Extra Mile!

Activity III.

Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer.

1. This is made of crushed graham crackers

Answer: d. graham cracker crust

2. The best used flour for pastry is

Answer: b. all purpose flour

3. The most commonly used liquid an pastry dough is

Answer: c. water

4. The pastry crust that are made of many thin layers dough is

Answer: b. puff pastry

5. This gives top quality products but it requires a lot of labor and is dependent on
the season.

Answer: b. fresh fruit