Prepare and cook pastry
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Lesson duration is: 60 minItems in this lesson
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Slide 12 - Video
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Slide 18 - Video
What is one reason for baking blind?
A
To enhance flavour
B
To increase size
C
To add colour
D
Preventing soggy pastry
Slide 19 - Quiz
What is a quality point for profiteroles?
A
Evenly puffed and golden brown
B
Dry filling
C
Burnt chocolate sauce
D
Flat and chewy texture
Slide 20 - Quiz
What temperature is ideal for caramel coating?
A
Room temperature
B
Above 200°C
C
Around 160°C to 180°C
D
Below 150°C
Slide 21 - Quiz
What ingredient helps achieve a crisp caramel?
A
Brown sugar
B
Granulated sugar
C
Corn syrup
D
Icing sugar
Slide 22 - Quiz
How should the tart surface be prepared?
A
Wet and warm
B
Sticky and hot
C
It should be dry and cool
D
Oily and cold
