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Pastry: Quiz

  
  
  
  
  

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Question 1: assortment of cookies (also called ________ in some areas)
American EnglishBiscuitCheeseHardtack

Question 2: What does the following picture show?

  Strudel, a phyllo pastry
  Pastry chef with croquembouche
  Red Velvet Cake with pastry cream
  A typical Mediterranean baklava, a phyllo dough pastry sweetened with syrup

Question 3: What does the following picture show?

  Blackberry pie made with a pastry crust
  Strudel, a phyllo pastry
  Profiterole or cream puff, a choux pastry
  Pastry chef with croquembouche

Question 4: Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or ________-based fillings.
SesameGarlicCuminFennel

Question 5: Pastry is distinguished from ________ by having a higher fat content, which contributes to a flaky or crumbly texture.
Medieval cuisineRiceBreakfastBread

Question 6: What does the following picture show?

  A buffet of Moroccan pastries
  Strudel, a phyllo pastry
  Red Velvet Cake with pastry cream
  A typical Mediterranean baklava, a phyllo dough pastry sweetened with syrup

Question 7: On the other hand, overmixing results in long ________ strands that toughen the pastry.
Coeliac diseaseGluten-free dietGlutenTriticeae glutens

Question 8: What does the following picture show?

  Pecan and maple Danish pastry, a puff pastry type
  Pecan and maple Danish pastry, a puff pastry type
  Pastry chef with croquembouche
  Profiterole or cream puff, a choux pastry

Question 9: This ensures that the flour granules are adequately coated with fat and less likely to develop ________.
Gluten-free dietGlutenTriticeae glutensCoeliac disease

Question 10: Though it would be the French influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with ________.
Hong KongUnited StatesPhilippinesMacau
















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