Chemistry
Types
Pastry
History
Definitions
100
By utilizing the natural characteristics of wheat flour and certain fats.
How are different kinds of pastries made?
100
The simpliest and most common pastry.
What is a short crust pastry?
100
Pastry Dough
What is another name for pastry?
100
short crust era of flaky dough’s
What is the european tradition of pastry making?
100
Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production.
What is a pastry brake?
200
it develops strands of gluten
What happens when wheat flour is mixed with water?
200
Flour, butter, fat, salt and water to bind the dough.
What does a short crust pastry contain?
200
flour, butter, milk, shortening, baking powder and eggs.
What does a pastry normally contain?
200
They had professional bakers that surely had the skills to do so, and they also had needed materials like flour, oil, and honey.
What is the evidence that egyptians producted pastry like products?
200
Confectioner's custard
What is another name for a pastry cream?
300
Because they have a coarse, crystalline structure that is very effective
Why does Lardor suet work so well?
300
The puff is obtained by the shard-like layers of fat most often butter or shortening, creating layers which expand in the heat of the oven when baked.
How do you create the "puff" in a flaky pastry?
300
Pies, tarts, quiches, and pasties
What is a common pastry dish?
300
nice, stiff pastries.
What were the pastry chefs in the medieval cuisine of Northern Europe able to produce?
300
A piping bag
What is another name for a pastry bag?
400
because of its water content
Why doesnt working clarified butter work well?
400
the puff pastry rises due to the water and fats expanding as they turn into upon heating.
How does the puff pastry rise?
400
Light, airy, and fatty.
What is a good pastry suppose to look like?
400
Europe
Where was chocolate commonly used in pastry making?
400
many laminated and puff- and choux-based pastries. ex. croissants, brioche, and pain.
What is Viennoiserie? example?
500
fat or oil.
What is added to slow down the development of gluten?
500
Making hand-raised pies.
What is a hot water crust pastry traditionally used for?
500
Long gluten strands that toughen the pastry.
What is the result of over mixing?
500
mochi andmanjū
What is a pastry commonly known in Japan?
500
A kitchen implement used to properly combine the fat and flour.
What is a pastry blender?
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