Class 12 Food Processing Chapter 3 Pastry Crafts Solutions English Medium to each chapter is provided in the list so that you can easily browse through different chapters Class 12 Food Processing Chapter 3 Pastry Crafts Question Answer and select need one. Class 12 Food Processing Chapter 3 Pastry Crafts Question Answer in English Download PDF. AHSEC Class 12 Elective Food Processing English Medium.
Class 12 Food Processing Chapter 3 Pastry Crafts
Also, you can read the NCERT book online in these sections Solutions by Expert Teachers as per Central Board of Secondary Education (CBSE) Book guidelines. AHSEC Class 12 Food Processing Chapter 3 Pastry Crafts Textbook Solutions are part of All Subject Solutions. Here we have given AHSEC Class 12 Food Processing Chapter 3 Pastry Crafts Textual Question Answer in English for All Chapters, You can practice these here.
Pastry Crafts
Chapter: 3
| SESSION 1: PREPARATION OF DESSERT BASES |
| Check Your Progress |
A. Multiple choice questions:
1. A pie shell or tart is a base which is made from short crust pastry dough.
(a) Short crust pastry dough.
(b) Laminated pastry dough.
(c) Fermented dough.
(d) None of the above.
Ans: (a) Short crust pastry dough.
2. Choux pastry is also referred to as.
(a) Coulis.
(b) Pâte à choux.
(c) Butter cream.
(d) Tart.
Ans: (b) Pâte à choux.
3. Profiteroles, eclairs and swans are prepared using.
(a) Sweet paste dough.
(b) Choux pastry batter.
(c) Coulis.
(d) Fruit compote.
Ans: (b) Choux pastry batter.
4. Dairy cream doubles in volume whereas the non-dairy cream …….. in volume after whipping.
(a) Triples.
(b) Remain the same.
(c) Doubles.
(d) None of the above.
Ans: (a) Triples.
5. Pastry cream is a classical ___________.
(a) Italian cream.
(b) Swiss cream.
(c) French cream.
(d) None of the above.
Ans: (c) French cream.
B. Fill in the Blanks:
1. Italian cream, Swiss cream and French cream are variations of the __________.
Ans: Butter cream.
2. ____________ is used to check the temperature of the sugar syrup.
Ans: Candy / Probe thermometer.
3. ______________ is made by combining pastry cream with whipped cream and gelatin.
Ans: Diplomat cream.
4. ______________ is also known as vanilla sauce, English cream and Bavarian crème.
Ans: Crème anglaise.
5. __________ is made from pureeing cooked fruits and vegetables, which are strained to obtain a smooth sauce.
Ans: Coulis.
C. Mark the statement True or False:
1. A dessert is generally served as an accompaniment to the meal.
Ans: False.
2. Phirni, rabdi faluda and shahi tukda are Indian desserts.
Ans: True.
3. Whipped cream is made using chilled heavy dairy cream with a fat content 20-26%.
Ans: False.
4. Crème Chantilly is a sweetened whipped cream flavored with vanilla beans.
Ans: True.
5. Creme Chantilly is also referred to as creme pâtissier.
Ans: False.
| SESSION 2: PREPARATION OF DESSERTS |
| Check Your Progress |
A. Multiple Choice Questions:
1. A mousse can be ________.
(a) Sweet.
(b) Savory.
(c) Bitter.
(d) Sweet and salty both.
Ans: (a) Sweet. and (b) Savory.
2. Sabayon is made up of.
(a) Whipped cream.
(b) Eggs.
(c) Butter cream.
(d) Flour.
Ans: (b) Eggs.
3. Soufflé can be served.
(a) Hot or cold both.
(b) Cold only.
(c) Hot only.
(d) None of the above.
Ans: (a) Hot or cold both.
4. The word soufflé is derived from the ____________. verb “Soufflir.”
(a) French.
(b) Italian.
(c) English.
(d) None of the above.
Ans: (a) French.
5. ________ gives and holds the shape of chilled lemon soufflés.
(a) Lemon zest.
(b) Whipped cream.
(c) Gelatin.
(d) None of the above.
Ans: (c) Gelatin.
B. Fill in the Blanks:
1. A pineapple upside down cake has its origin from __________.
Ans: America.
2. Crème brulee is baked at________ temperature for a long time.
Ans: Low.
3. Crème caramel is also known as_________________.
Ans: Caramel custard.
4. A _______________is a combination of fresh fruits, diplomat cream or cream chantilly assembled inside a sweet pastry baked tart shell.
Ans: Fruit tart.
5. _______________pastry is used for making apple pie.
Ans: Sweet short crust pastry.
C. Mark the statement True or False:
1. Soufflir means to rise.
Ans: True.
2. Crème brulee is a classic Swiss dessert.
Ans: False.
3. Caramelization of sugar is done with the help of a blow torch.
Ans: True.
4. Fruits high in moisture content are used for fruit tart preparation.
Ans: False.
5. Cold souffle is baked.
Ans: False.
A. Short Answer Questions:
1. What does the French word “Soufflir” mean?
Ans: The word souffle is derived from the French verb “Soufflir” which means to rise.
2. What is a mousse made from?
Ans: A mousse is light and airy textured dessert typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.
3. Why should a soufflé be served straight from the oven?
Ans: The souffle is aerated with whipped egg whites. The heat of the oven coagulates the protein of the egg white and holds the structure due to hot air entrapped in it. If it is allowed to rest, the air will cool down resulting in the collapse of soufflé.
4. What is Crème Brulee made up of?
Ans: It is a French classic dessert made up of egg yolks, sugar, milk, cream and any flavoring agent and is baked at low temperature for a long time.
5. What is a fruit tart made of?
Ans: A fruit tart is a combination of fresh fruits, diplomat cream or cream chantilly assembled inside a sweet pastry baked tart shell.
| SESSION 3: PREPARATION OF GARNISHES/ DECORATIONS FOR DESSERTS |
| Check Your Progress |
| SESSION 4: PREPARATION OF BASIC CAKES |
| Check Your Progress |
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