Pastry 1
Who introduced the pastry to the grand cuisine?
Julia Child
Thomas Gugler
Marie Antoinette
Gordon Ramesy
Marie Antoinette
What is the origin of the following quick breads.
Madeleines
Mahamari
Scones
Biscotti
France
Coast mostly Tanzania
Scotland
Italy
What ingredients can be used as extras in pastry?
Sprinkles
Chocolate chips
Nuts of choice
Mixed peels
Mention the types of sugar used in the pastry section.
Granulated Sugar
Caster Sugar
Brown Sugar
Confectioners Sugar
Caster Sugar
How can a pastry Chef maintain hygiene?
Covering the hair
Cutting finger nails
Coughing in the elbow
Clean uniform
Using a three container system.
What are the different types of cookies?
Chocolate cookies
Vanilla cookies
Ginger cookies
Butter cookies
What's the term pastry in French
Patisserie
These are the different techniques used in making quick breads apart from-------
Creaming method
Frying method
Biscuit method
Muffin method
Double boiling
Frying method
Double boiling
What are quick breads?
Baked goods leavened with baking powder or baking soda.
Give three types of cookies and explain their classification.
Cutout cookies- Cut from dough
Drop cookies- Scooped with a spoon
Pressed cookies- Piped using a piping bag
How are pastries contaminated?
Biological
Physical
Chemical
What skills should a pastry chef have?
Knowledge on the fundamental baking techinques.
Knowledge of different types of pastry
Expertise in decorating and presentation
Creativity and innovation. Developing new and exciting recipe
Effective communication with the team:
What is baking?
Is an art which brings out something delicious that is palatable to the taste buds
Which one these can be used as leavening agent?
Eggs
Flour
Baking powder
Salt
Baking powder
Mention 10 terms used in pastry.
Rubbing in
Incorporate
Bani Marie
Consistency
Curdling
Creaming
Fondant
Whisiking
Who are the different chefs found in the pastry section? ( names should be given in French)
Boulanger
Chocolatier
Decorator
Glacier
Confectioner
What are uses of the following ingredients in quick breads.
Flour
Fat
Sugar
Baking powder
Adds structure.
Adds moisture and richness in flavor
Is used as a sweetener and tenderizes batter
Is a leavening agent
Mention ten tools used in the pastry section.
skewers
measuring scale
Baking pans
mixing bowls etc
What cooking method does baking use?
Boiling
Frying
Smoking
Dry heat
Dry heat
When you cut in, what do you mix with the flour?
Oil
Sugar
Fat
Solid fat
Solid fat
What is a cake mixture called?
Batter
What are the duties of a pastry chef.
Monitoring inventory
Training staff
Preparing a variety of baked goods.
Creating seasonal treats. etc
Explain the creaming method.
Method that combines butter and sugar while beating until its light and fluffy or incorporates air.
What is the use of flavorings in pasties.
Add, enhance and change the taste of a base product.
The community that was introduced by the Romans was referred to as the ------
Bakers Guild
When kneading the dough you are?
Incorporating a solid fat into flour
Incorporating air and distributing flour
Distributing ingredients evenly
Folding and pressing dough to develop the gluten.
What is another name for double boiling
Bain- Marie
What is HACCP in full?
Hazard Analysis Critical Control Point
When is the biscuit method used?
To make
Cupcakes
Manadzi
Scones
Biscotti
Scones
What are the different flavors used in pastry.
Oils
Extras
Emulsions
Powder
Citrus peels & juices
Essence
Seeds
What do the French pride themselves in adding to the culinary world.
Creation of different Techniques and decorations.
What is a sign of too much leavening agent in quick breads?
Sweet flavor
Pleasant flavor
Bitter after taste
Brittle taste
Bitter after taste
What are the essential ingredients used in the pastry section.
Leavening agents
Flour
Sugar
Fat/ Diary products
Extras
What is are leavening agents
These cause chemicals reactions by filling the batter and dough with gas bubbles which help baked goods to rise.
What causes these characteristics in cookies
Crispiness
Softness
Chewiness
Have low moisture, high sugar and fat content
High portion of liquid, low fat, under baking etc
High portion of eggs, high sugar and liquid content
What spices can be used in pastry section
Cinnamon
Cardamom
Nutmeg
Mixed spices