MIDTERM - LESSON 7

Question 1

An assortment of rich flour mixtures consisting of a high proportion of fat to flour with relatively small amount of liquid with different kinds of fillings.

Answer 1

PASTRIES

Question 2

The ideal flour in making pastries

Answer 2

PASTRY FLOUR

Question 3

Can be used as a substitute for pastry flour

Answer 3

ALL PURPOSE FLOUR

Question 4

Such as lard, hydrogenated shortening & butter are better used than liquid oil. If liquid oil is used, reduce the amount.

Answer 4

FAT

Question 5

Water or liquid milk may be used.

Answer 5

LIQUID INGREDIENTS

Question 6

Usually used liquid ingredients when making pastries

Answer 6

WATER

Question 7

A liquid ingredient that improves flavor and water

Answer 7

MILK

Question 8

Any of these liquids should be ____ when used. That is to keep the fat globules well distributed.

Answer 8

COLD

Question 9

Is the primary leavener for pie crust

Answer 9

STEAM

Question 10

Is the secondary leavening agent. This is because the moisture in the dough , once heated causes expansion.

Answer 10

AIR

Question 11

such as vanilla, lemon, salt, nuts, chocolates and almond are added to pastry products to enhance its flavour.

Answer 11

FLAVORING

Question 12

such as lemon juice, vinegar , buttermilk and sour cream are used.

Answer 12

ACIDIC INGREDIENTS

Question 13

The use of ____ in any baked product improves the flavor. However, use it in minimum amount only.

Answer 13

SALT

Question 14

Undergoes the process of repeatedly folding the solid fat into the dough top create very thin layer alternating layers of butter and dough. This results to a flaky pastry.

Answer 14

LAMINATED PASTRY

Question 15

is made with puff pastry dough that results to light, flaky and buttery. These are typically baked in crescent shape. This dough contains a small amount of yeast to aid in the leavening.

Answer 15

CROISSANT

Question 16

is a sweet pastry made from laminated yeasted bread that results to light, crisp and slightly flaky in texture.

Answer 16

DANISH PASTRY

Question 17

The difference between the Danish and the Croissant is the egg ingredient. Danish contains egg and it comes in variety of shapes such as braids , envelopes and twists.

TRUE OR FALSE

Answer 17

TRUE

Question 18

Is light, puffy and flaky. This typically involves rolling out the pastry to come up with very thin layers of pastry separated by thin layers of butter. This type of pastry requires a higher percentage of butter.

Answer 18

PUFF PASTRY

Question 19

is a very delicate pastry made from a sheet of dough that is as thin as tissue paper. This is made from flour with high gluten content, little amount of butter and with no sugar added. This type of pastry is very difficult to make as this requires careful handling because it is so fragile and dries out quickly.

Answer 19

PHYLLO, FILLO, OR FILO PASTRY

Question 20

Is done by cutting the solid fat into the flour or adding melted or liquid oil. This type of pastry is more compact and crumbly.

Answer 20

NON-LAMINATED PASTRY

Question 21

Are single or double-crust and filled with variations of fillings ranging from fruits, meat, vegetables and others like raisin, nuts, custard & cheese.

Answer 21

PIES

Question 22

may be fresh, frozen or canned.

Answer 22

FRUIT FILLINGS

Question 23

bite-size pastry shells filled with variety of fillings and comes in boat or round shapes with fluted edges. are also called small pies.

Answer 23

TARTS

Question 24

layered & flaky crust folded into empanada shape and filled with variety of fillings – fruits, jams, chicken, pork etc.

Answer 24

TURNOVERS

Question 25

Hollowed shells made of choux pastry that are crisp and brown on the outside with shiny, thin crust but moist and soggy inside. It usually has a sweet creamy custard filling.

Answer 25

PUFFS AND POPOVERS

Question 26

include regional delicacies like otap, barquillos, rosquillos, turones de kasoy and the all time favorites like hopia or empanaditas.

Answer 26

LOCAL FILIPINO PASTRIES

Question 27

The dough used in pastries differ in flakiness & tenderness depending on the ratio of flour, shortening, salt & water. TRUE OR FALSE

Answer 27

TRUE

Question 28

need only one layer that is usually laid at the bottom of the pan called the lower crust.

Answer 28

SINGLE-CRUST PIES

Question 29

In some pies, the crust is found on top called _______. Pastel de lengua and chicken pastel only have this crust.

Answer 29

UPPER CRUST

Question 30

However, most pies have a combination of _________. Buco pie, pineapple pie and apple pie are some of its examples.

Answer 30

LOWER AND UPPER CRUSTS

Question 31

The traditional type of pies are round in shape and baked in pie pans approximately __ inches in diameter.

Answer 31

9

Question 32

An ideal crust should be tender and flaky. These can be achieved in two ways: (1) by combining the right proportion of flour to shortening (2) by executing the correct technique in mixing. TRUE OR FALSE

Answer 32

TRUE

Question 33

Starts by cutting the fat into the flour using a pastry blender or two kitchen knives. The cutting process continues until fat is fat is cut into small particles, the size of a corn grain, with each particle covered by flour.

Answer 33

PASTRY METHOD

Question 34

After cutting, the cold water or milk is sprinkled on the mixture, blending it gently with a tossing motion using a ____.

Answer 34

FORK

Question 35

When the mixture is moistened enough has to make cohesive, it is transferred to on floured surface and shape into a ____.

Answer 35

BALL

Question 36

Wrap with plastic and refrigerate for about ___ minutes.

Answer 36

30

Question 37

Pies may also be designed by using arranged strips to cover the whole pie.

Answer 37

LATTICE PIE CRUSTS