Class 11 Food Processing Chapter 4 Elements of Baking

Class 11 Food Processing Chapter 4 Elements of Baking Solutions English Medium As Per AHSEC New Syllabus to each chapter is provided in the list so that you can easily browse through different chapters Class 11 Food Processing Chapter 4 Elements of Baking Question Answer and select need one. Class 11 Food Processing Chapter 4 Elements of Baking Notes Download PDF. AHSEC Class 11 Elective Food Processing Question Answer English Medium.

Class 11 Food Processing Chapter 4 Elements of Baking

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Elements of Baking

Chapter: 4

SESSION 1: PASTRY

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I. Multiple choice Questions:

1. Proportion fat to flour is 1:1 in which of the following pastry?

(a) Flaky pastry.

(b) Puff pastry.

(c) Danish pastry.

(d) Filo pastry.

Ans: (b) Puff pastry.

2. Eclairs is made using which of the following pastry?

(a) Flaky pastry.

(b) Puff pastry.

(c) Choux pastry.

(d) Filo pastry.

Ans: (c) Choux pastry.

3. Baklava is an example of which pastry?

(a) Flaky pastry.

(b) Puff pastry.

(c) Danish pastry.

(d) Filo pastry.

Ans: (d) Filo pastry.

4. Flaky pastry is used to prepare which of the following product?

(a) Croissants.

(b) Vol-au-vent.

(c) Palmier.

(d) Turnover.

Ans: (b) Vol-au-vent.

5. In short crust pastry, proportion of fat to flour is:

(a) 1:4.

(b) 1:2.

(c) 4:1.

(d) 1:5.

Ans: (b) 1:2.

II. Mark the statement True or False:

1. Pastry refers to paste and dough both.

Ans: True.

2. Weak flour is preferred for pastries preparation.

Ans: True.

3. Short crust is the simplest pastry.

Ans: True.

4. Water, butter and salt is boiled together and then the flour is added to make short crust pastry.

Ans: False.

5. Jam tart is prepared using short crust pastry dough.

Ans: True.

III. Fill in the blanks:

1. ____________ is used to prepare tart, pie, and flan.

Ans: Short crust pastry.

2. ______________ dough is used to prepare, flaky and Danish pastry.

Ans: Laminated dough.

3. The ratio of fat and flour is 1:1 in __________.

Ans: Puff pastry.

4. __________ used for preparation of patties, cream horns, turnovers etc.

Ans: Puff pastry.

5. Pastry shrinks while cooking due to excessive __________ of the dough.

Ans: Kneading.

IV. Very short answer type questions:

1. What is puff pastry?

Ans: This type of dough is a combination of flour, water, salt, vinegar or lemon juice and butter/ margarine and does not contain any leavening agent. It generally has equal amounts of fat and flour. It consists of over 1000 layers.

2. How many layers are created in Danish pastry?

Ans: Minimum 27 layers are created in Danish pastry. 

3. How a Choux paste is prepared?

Ans: Choux paste is made by boiling water, butter and salt together and then the flour is added in to form a partly gelatinized paste. It is then piped into the desired shapes, then deep fried and baked.”

(i) Mix water, milk, butter and boil.

(ii) Remove the boiled mixture from heat.

(iii) Add flour into the liquid mixture, mix vigorously and then cook on low flame.

(iv) Stir with a wooden spoon until a firm smooth paste formed.

(v) Cool till a temperature of the paste is reached about 60 ºC.

(vi) Mix the beaten eggs one at a time until it is absorbed.

(vii) The choux paste is ready for preparation of éclairs and profiteroles.

4. Enlist four pastry faults and their causes. 

Ans: (i) Pastry is pale.

Causes:

    • Under baking.

    • Low oven temperature.

(ii) Pastry shrinks while cooking.

Causes:

    • Excessive stretching of the dough.

(iii) Blisters on pastry.

Causes:

   • Insufficient rubbing of fat.

   • Excessive amount of water in dough.

(iv) Pastry is too dark.

Causes:

    • High oven temperature.

    • Over baked.

SESSION 2: CAKES

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