Choux pastry
Presentation
•
English
•
Professional Development
•
Practice Problem
•
Easy
GSOM Learn
Used 5+ times
FREE Resource
8 Slides • 7 Questions
1
2
Multiple Choice
1. _______ and _______ are boiled together and then all the flour is added at once and cooked.
a) water and eggs
b) fats and flour
3
Multiple Choice
2. It is made by ________ method.
a) rubbing in method
b) boiled paste
4
Multiple Choice
3. Eggs should be added only after________________ otherwise the egg proteins will coagulate. Air is entrapped in the mixture because of the heating of eggs.
a) the mixture has been cooled
b) the mixture has been set
5
Multiple Choice
4. The products made from choux paste are very light and have _______spaces in between.
a) big hollow
b) big unhollow
6
7
1.The pastry is too thin
a) the flour and liquid have not been cooked enough
b) the mixture has not been beaten sufficiently
c) the liquid has been allowed to cool too much before adding the flour.
2. The pastry is too thick. The liquid has been boiled for too long
8
3. Closed and solid texture after baking
a) it has not been beaten enough
b) it has been cooked in too hot an oven
c) it has been cooked in too cool an oven
9
Open Ended
List down the three faults while making a choux pastry.
10
11
12
Open Ended
List down the ingredients needed for making a choux pastry
13
14
15
Open Ended
Write down the steps for making cream puffs.
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