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Desserts & Paste Revision

Quiz by tony hopkin

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30 questions
Show answers
  • Q1
    What is the difference between the French and English methods for the production of puff pastry?
    English method involves rolling to an oblong, placing the fat on two-thirds of the pastry, then rolling & turning. French method uses the 'envelope' method, encasing the fat in a single layer, then folding.
    English method involves adding all the ingredients at once, then rolling & turning. French method involves adding the ingredients in stages before rolling & turning.
    English method uses the 'envelope' method, encasing the fat in a single layer, then folding. French method involves rolling to an oblong, placing the fat on two-thirds of the pastry, then rolling & turning.
    English method involves rolling to an square, placing the fat on one-third of the pastry, then rolling & turning. French method uses the 'enrichment' method, encasing the fat in a triple layers, then folding.
    30s
  • Q2
    How do you make fresh strudel paste?
    Place the wet ingredients into a bowl, add the dry ingredients. Mix on a machine, or by hand, to achieve a soft elastic consistency. Lightly brush the surface of the paste with oil, and cover, then leave to rest for a minimum of 160 minutes at room temperature.
    Place the dry ingredients into a bowl, add the wet ingredients. Mix on a machine, or by hand, to achieve a heavy consistency. Heavily brush the surface of the paste with lard, and cover, then leave to rest for a minimum of 160 minutes in the fridge.
    Place the dry ingredients into a bowl, add the wet ingredients. Mix on a machine, or by hand, to achieve a soft elastic consistency. Lightly brush the surface of the paste with oil, and cover, then leave to rest for a minimum of 60 minutes at room temperature.
    Place the wet ingredients into a bowl, add the dry ingredients. Mix on a machine, or by hand, to achieve a hard elastic consistency. Heavily brush the surface of the paste with oil, and cover, then leave to rest for a minimum of 90 minutes at room temperature.
    30s
  • Q3
    What is the process for rolling out a fresh strudel paste?
    Roll out pastry to 5cm as thickness Stretch the paste in all directions to create a square sheet of thick paste without tears or holes.
    Roll out pastry as thin as possible on a floured cloth. Using the backs of the hands stretch the paste in all directions to create a rectangular sheet of very thin strudel paste without tears or holes.
    Using the backs of the hands stretch the paste sideways to create a rectangular sheet of thick paste without tears or holes.
    Roll out pastry as thin as possible on a sticky work surface. Using the backs of the hands stretch the paste in all directions to create a rectangular sheet of very thin strudel paste with tears & holes.
    30s
  • Q4
    What happens to short paste if the fat content is increased in the basic recipe?
    It shortens the paste as the ratio of fat to flour is increased. It enhances the flavour and colour of the paste depending on the fat used.
    It hardens the paste as the ratio of fat to flour is decreased. It weakens the flavour and colour of the paste depending on the fat used.
    It has no effect
    It increases the shelf life of the paste
    30s
  • Q5
    What type of paste is traditionally used for pork pies?
    Hot butter paste
    Hot water paste
    Cold butter paste
    Cold water paste
    30s
  • Q6
    What type of paste is traditionally used for treacle tart?
    Puff Paste
    Choux Paste
    Phyllo Paste
    Short paste
    30s
  • Q7
    What type of paste is traditionally used for Mille Feuilles?
    Sweet Pastry
    Choux Pastry
    Puff Pastry
    Phyllo Pastry
    30s
  • Q8
    What filling is traditionally used for Gateau McMahon?
    Crème Patissiere
    Strawberry bavarois
    Coconut cream
    Chocolate ganache
    30s
  • Q9
    What filling is traditionally used for Jalousie?
    Strawberry bavarois
    Mincemeat/frangipane/fruit compote/savoury
    Chocolate ganache
    Coconut cream
    30s
  • Q10
    What filling is traditionally used for Linzer torte?
    Coconut Cream
    Raspberry Jam
    Chocolate Ganache
    Strawberry Bavarois
    30s
  • Q11
    What are the benefits of regular stock takes of pastry commodities?
    Keeps the food supplier in business. Supports 'FIFA'. Helps keep kitchen gross profit low . decreases the shelf life in goods.
    Maintains and improves awareness of stock levels. Supports 'FIFO'. Helps maintains kitchen gross profit. Raises awareness of shelf life in goods.
    Keep the kitchen manager happy Supports 'FIFA'. Helps maintains kitchen morale. Raises awareness of shelf life in goods.
    Stops bad odours. Helps the cleaning schedule.Maintains the requirement for regular waste removal.
    30s
  • Q12
    What is the cooking method for an Italian meringue?
    Warm the sugar, water and glucose. leave to cool. Whisk the egg whites to firm peaks and leave to stand for 5 minutes. Quickly pour the sugar into the egg whites, beating slowly. Continue to beat after all the sugar has been added until the meringue has completely re-heated.
    Boil the water, eggs and glucose. Whisk the sugar to firm peaks. Slowly stream the cooked egg into the sugar beating constantly. Continue to beat after all the sugar has been added until the meringue has completely heated.
    Boil the sugar, water and glucose. Whisk the egg whites to firm peaks whilst the sugar is cooking so they are both ready at the same time. Slowly stream the cooked sugar into the egg whites, beating constantly. Continue to beat after all the sugar has been added until the meringue has completely cooled.
    Boil the sugar, water and glucose. Whisk the egg whites for 30o seconds, then add the sugar and continue whisking. The mix will be ready in 5 minutes after constant whisking. It should be cloudy and cold.
    30s
  • Q13
    What temperature must the sugar be cooked to, when making Italian meringue?
    121 c
    37c
    63c
    165c
    30s
  • Q14
    What considerations must be taken when scaling up a recipe to increase the yield?
    How much time it would take
    No considerations required
    Careful reading of the recipe required to identify the percentage value for each ingredient.
    How much the extra ingredients may cost
    30s
  • Q15
    What considerations must be taken when scaling up a recipe to increase the yield?
    Divide accurately to reflect required quantities
    Subtract accurately to reflect required quantities
    Multiply accurately to reflect required quantities
    Multiply loosely to reflect required quantities
    30s

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