pastry_quiz_with_bg.pptx for Grade 11 and grade 12

Quiz

1. Pastry Quiz: Filo & Choux Pastry Filo Pastry (Q1–15) & Choux Pastry (Q16–25)

2. 1. A key difference between filo and puff pastry is that filo pastry gets its flakiness from: A. its high butter content. B. steam leavening. C. baking powder. D. stacking many sheets with butter in between.

3. 2. When working with filo, why is it important to have a damp cloth nearby? A. To keep the sheets cool. B. To make the dough more elastic. C. To prevent the sheets from becoming brittle. D. To clean up any melted butter spills.

4. 3. What is the main purpose of brushing melted butter or oil onto filo sheets? A. To make the finished product taste rich. B. To help the sheets stick to each other. C. To add weight to the pastry. D. To create a crispy, distinct layer between sheets.

5. 4. Which of these dishes is a traditional example of a savory filo creation? A. Baklava B. Éclairs C. Spanakopita D. Profiteroles

6. 5. What is the most important characteristic of filo sheets before baking? A. They are very thick. B. They are soft and moist. C. They are very thin and delicate. D. They are firm and stretchy.

7. 6. If a cook uses a sweet filling and syrup with filo pastry, it works well because the pastry itself has a: A. sweet flavor. B. salty flavor. C. neutral flavor. D. nutty flavor.

8. 7. A pastry handler accidentally tears a sheet of filo. What is the best way to handle this situation? A. Discard the torn sheet. B. Overlap the torn sheet with a new one. C. Use water to seal the tear. D. Fold the torn piece in half.

9. 8. Why is it essential to handle filo dough quickly and gently? A. It is very expensive. B. It becomes greasy easily. C. It is very delicate and dries out fast. D. It sticks to hands if you work slowly.

10. 9. What kind of texture is the final goal when baking a filo dish? A. A moist, chewy interior. B. A spongy, dense crumb. C. A very light and crispy texture. D. A firm, bread-like structure.

11. 10. A student's filo dish is not crispy. Which of the following is the most likely reason? A. They used a savory filling. B. The dough was too thin. C. They did not brush enough fat between layers. D. The oven temperature was too high.

12. 11. A chef is trying to adapt a traditional dish into a new recipe using filo pastry. Which type of dish would be a good fit for this? A. A dish with a moist filling that needs a very firm crust. B. A deep-fried dish with a filling that can be wrapped in a delicate, crisp shell. C. A soup or stew. D. A soft, creamy dessert.

13. 12. When preparing a new filo pastry dish, which part of the process is most important for others to follow? A. The choice of a unique name for the dish. B. The use of all the ingredients in the recipe. C. The complete list of ingredients and preparation steps. D. The final look of the finished product.

14. 13. In a lesson on filo, students practiced layering with paper sheets. The purpose of this was to teach them how to handle the material's: A. weight. B. color. C. fragility. D. shape.

15. 14. What is the key to creating many layers in a filo pastry dish? A. Rolling the dough very thin. B. Folding the dough over and over. C. Stacking sheets with butter or oil between them. D. Using a special type of flour.

16. 15. If a group received a poor score on their teamwork during a project, what does that indicate about their process? A. Their recipe was not creative enough. B. They did not have all the right ingredients. C. The group members did not all participate equally. D. Their final dish did not taste good.

17. 16. The key difference that makes choux pastry unique is that the dough is first: A. refrigerated. B. kneaded. C. boiled on a stovetop. D. allowed to rise with yeast.

18. 17. What causes choux pastry to puff up and become hollow inside? A. Baking powder. B. Steam. C. Eggs. D. Air.

19. 18. Which of these ingredients is not a primary component of choux pastry? A. Eggs B. Butter C. Flour D. Sugar

20. 19. What is a defining characteristic of a properly baked choux pastry? A. It has a hollow inside. B. It is soft and chewy. C. It is dense and heavy. D. It has a crumbly texture.

21. 20. A street food vendor wants to sell a product made from choux pastry dough. Which of these is the most likely item on their menu? A. Churros. B. Croissants. C. Bagels. D. Soft pretzels.

22. 21. A student's choux pastry came out of the oven flat and dense instead of puffed. What is a likely reason for this? A. The oven was not hot enough. B. The dough was not mixed well. C. The eggs were added while the dough was still hot. D. Too much salt was used.

23. 22. How does the knowledge of choux pastry benefit an aspiring baker with a business idea? A. It provides a simple skill for making one product. B. It is a dough that only needs a few ingredients. C. It allows them to create a variety of products from one base dough. D. It is a skill that few other bakers have.

24. 23. What is the most critical step in the choux pastry procedure after the flour has been stirred in? A. Piping the dough into shapes. B. Allowing the dough to rise. C. Adding the eggs one by one. D. Cooling the dough slightly before adding eggs.

25. 24. A baker is considering a new business concept and wants to specialize in choux pastry. What kind of business would be a good fit? A. A general bakery selling many types of bread and cakes. B. A cafe that sells only coffee. C. A specialty food shop focusing on unique choux products. D. A restaurant that serves only dinner.

26. 25. A student wants to make a new dessert with choux pastry. They want to avoid a hollow interior. Why is this idea flawed? A. The dough's purpose is to be hollow for a filling. B. It will not taste good. C. The pastry will become too dense to bake. D. It will not be crispy.

27. Answer Key 1. D 2. C 3. D 4. C 5. C 6. C 7. B 8. C 9. C 10. C 11. B 12. C 13. C 14. C 15. C 16. C 17. B 18. D 19. A 20. A 21. C 22. C 23. D 24. C 25. A