JC HE worksheets

1. JUNIOR CERTIFICATE HOME ECONOMICS PASTRY
WORKSHEET
Q1. Define pastry: ___________________________________________
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Q2. Suggest a suitable dish for the following types of pastry:
PASTRY TYPE: SUITABLE DISH:
Shortcrust pastry
Flaky pastry
Rough puff pastry
Choux pastry
Filo pastry
Q3. Pastry is high in kilocalories; explain what you understand by this?
____________________________________________________________
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Q4. List six guidelines to follow when making pastry:
i) _______________________________________________________
ii) _______________________________________________________
iii) _______________________________________________________
iv) _______________________________________________________
v) _______________________________________________________
vi) _______________________________________________________
Q5. Why should pastry be cooked in a pre-heated oven?
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Q6. What is the purpose of kneading pastry?
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Q7. Why should pastry be chilled in the refrigerator before cooking?
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Q8. List three ways of introducing air when making pastry:
i) _________________ ii) __________________ iii) _________________
Q9. When rolling out pastry why is it important to roll in one direction only?
____________________________________________________________
Q10. Why is important to keep everything cold when making pastry?

2. ____________________________________________________________