1) It is comes from the word paste, meaning a dough mixture of flour, liquid and fat. a) bread b) pastry c) cake d) petit four 2) How many tablespoons are there in 1 cup? a) 14 Tbsp. b) 15 Tbsp. c) 16 Tbsp. d) 17 Tbsp. 3) How many teaspoon are there in 1 tablespoon? a) 2 teaspoons b) 3 teaspoons c) 4 teaspoons d) 5 teaspoons 4) What is the proper way to measure flour accurately? a) level it with the use of the tines of the pork b) shakes the measuring cup before levelling c) shovel the flour d) sift it before measuring 5) What do you call a rich cream made of chocolate and heavy cream? a) syrup b) custard c) ganache d) butter cream 6) It is made from beating egg whites with sugar and cream of tartar. a) custard b) meringue c) pastry cream d) jams and jellies 7) It is a process were fat and sugar are beaten together until they take on a light, airy texture. a) creaming b) beating c) kneading d) rolling 8) What principle of decorating and finishing pastry products refers to the uniformity in grains and texture? a) consistency b) appearance c) moisture content d) color of product 9) What principal of decorating and finishing pastry products refers to its form and shape after baking? a) consistency b) appearance c) moisture content d) color of product 10) What is the best step to have better results in baking? a) measure ingredients accurately b) memorize the recipe very well c) use modern equipment d) use only imported ingredients

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