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Revision Questions

Revision Questions. Puff Pastry. Revision Questions. 1. What is the ratio: of fat to flour in full puff pastry? 2. Give .three different methods of making Puff Pastry 3. Puff pastry trimmings could be used to make croutons flutes fleurons canapes.

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Revision Questions

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  1. Revision Questions Puff Pastry

  2. Revision Questions 1. What is the ratio: of fat to flour in full puff pastry? 2. Give .three different methods of making Puff Pastry 3. Puff pastry trimmings could be used to make croutons flutes fleurons canapes. 4. Explain why puff pastry rises in the cooking process.

  3. Revision Questions 5. The main cause of puff pastry shrinking in the oven is a) oven temperature too high b) oven temperature too low • insufficient resting prior to baking • excessive rolling.

  4. Revision Questions 6. Fleurons are prepared from a) sugar pastry b) choux paste c) short pastry d) puff pastry.

  5. Revision Questions 7. A gateau pithivier is made of puff pastry and a) Royal icing, almond paste and jam b) Jam, almond paste and icing sugar c) Jam, frangipane and icing sugar d) Royal icing, jam and frangipane.

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