Lesson Two

Lesson Two Evaluation

Lesson Two: Classic French Pastry with Maggie Scales of Link Restaurants Group

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1. What should pâte à choux look like after adding flour? *

Mashed potatoes

Wet sand

Gravy

Bread dough

2. When baking pâte à choux, why do you start the oven at a higher temperature? *

To give the dough sheen

To make it soft

To help the dough puff/rise

To help them collapse

3. Which format of Washington Red Raspberries did Chef Maggie use for pastry cream to fill eclairs? *

Juice concentrate

Puree

IQF Crumbles

Block IQF

4. Why does Chef Zak recommend cooking tart dough from frozen? *

So the shell cooks faster

To keep the shell from cracking

So the shell does not move

To give the shell sheen

5. What is one reason that Chef Zak likes adding dehydrated raspberry in the Raspberry Pistachio Tart base? *

For added texture

For even distribution of color

To save money

For added sweetness

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