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Pastry Fillings & Creams: True or False

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Pastry Fillings & Creams: True or False

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About this activity

Test your knowledge on pastry fillings and creams.

Created by

ainnur maisarah
ainnur maisarah
Malaysia

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Pastry Fillings & Creams: True or False
 

Pastry Fillings & Creams: True or FalseOnline version

Test your knowledge on pastry fillings and creams.

by ainnur maisarah
1

Pastry cream is traditionally made from milk, eggs, sugar, and a starch.

2

Chilling pastry cream helps it set before filling choux or tarts.

3

Cornstarch is a common thickener in pastry cream.

4

Pastry cream should be brushed on top of pastries to add gloss.

5

Heavy cream is the only acceptable dairy ingredient in pastry cream.

6

You must never refrigerate filled pastries.

7

The pastry cream should be cooked until it coats the back of a spoon.

8

Pastry cream is always served hot and never chilled.

9

Eggs are not used in any version of pastry cream.

10

Vanilla is a common flavoring for pastry cream.

 
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