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2013
September
E
End of course test
End of course test
Basic Pastry & Baking
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The method used when preparing short pastry is?
folding
rubbing in
docking
creaming
Which of these products is raised by lamination?
rum baba
vol-au-vents
hot cross buns
chelsea buns
A boat shaped tartlet is called?
dariole mould
savarin mould
barquette mould
spring mould
What is the ratio of fat to flour for full puff pastry?
1kg to 1kg
900grams to 1 kg
850grams to 1 kg
800 grams to 1kg
Which of these is the odd one out?
rum baba
eclairs
profiteroles
choux buns
Which of these is not a raising agent?
water vapour
yeast
cream of tartare
baking soda
The ideal temperature for baking sponge is?
140 to 150 deg cel
150 to 160 deg cel
170 to 180 deg cel
190 to 200 deg cel
Which of these is considered as light equipment?
Turn Table
Fryers
Sinks
Ovens
Before baking, bread should prove:
for 25min
for 40min
until it proves to double its size
until it becomes soft
Apple turnovers are prepared using:
Scotch pastry
Sugar pastry
Puff pastry
Short pastry
thanks a lot for your contribution
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