FNH005

Caribbean Union College

Tech-Voc Department
Food Nutrition & Health
Assignment

Sweet and Savoury pastry.

Short questions

1. What is the role of the following ingredients, flour, fat and liquid?

2. What is the difference between a sweet and savoury pastry?

3. What type of pastry is éclair?

4. What is the meaning of baking blind?

5. What is the difference between margarine and butter?

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Multiple choice

1. A pastry can be defined as

a. A raising agent

b. Baked goods

c. Dough that is made to be used as a casing or covering for a sweet or savoury

dish.

d. Puff

2. Identify the tool in the picture.

a. Scraper

b. Pastry blender

c. Pastry brush

d. Whisk

3. what type of pastry is shown in the picture.

a. Puff pastry
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b. Choux pastry

c. Flaky

d. Shortcrust

4. Which type of pastry dough is the best to use for an apple pie?

a. Flaky

b. Filo

c. Shortcrust

d. Hot water crust

5. Has a blade knife used to cut dough when making pastries.

a. Pastry blender

b. Pastry wheel

c. Mortar and pestle

d. Knife
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True or false.

1. The rubbing-in method is also called the cutting-in method.

2. Short-crust pastry is the most common and simplest pastry.

3. Water provides moisture to help gluten form and produces steam for flakiness.

4. Fat makes pie tough because it causes gluten development in flour.

5. Fruit fillings should be cooled before filling pie shells.