Pastry (Leaving Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
12 questions from this quiz
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Practise the questions
12 questions from this quiz
What are the three main ingredients in shortcrust pastry?
What are the three main ingredients in shortcrust pastry?
Flour, fat, and water
How is choux pastry uniquely prepared compared to other pastries?
How is choux pastry uniquely prepared compared to other pastries?
By cooking all ingredients together
Which dishes require puff pastry?
Which dishes require puff pastry?
Vol-au-vents and mille-feuille
What type of fat is used in suet pastry?
What type of fat is used in suet pastry?
Beef or mutton fat
Which dishes commonly use filo pastry?
Which dishes commonly use filo pastry?
Baklava and spanakopita
What ingredients enrich rich shortcrust pastry?
What ingredients enrich rich shortcrust pastry?
Sugar and egg yolks
Why should you use cold ingredients when making pastry?
Why should you use cold ingredients when making pastry?
Prevents fat melting prematurely
In which direction should you roll pastry?
In which direction should you roll pastry?
From the centre outwards
Why should dough be chilled before rolling?
Why should dough be chilled before rolling?
Relaxes gluten & prevents shrinkage
What is baking blind?
What is baking blind?
Pre-baking crust without filling
What should choux pastry feel like inside when properly made?
What should choux pastry feel like inside when properly made?
Light and hollow
What is a benefit of commercial pastry?
What is a benefit of commercial pastry?
Significant time-saving