End of course test

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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