Identification: Identify the correct answer on each question.

Write the answer on the space provided.

__________ 1. Is a cake made of light pastry filled with creams.
__________ 2. Cream Puff was introduced by ________.
__________ 3. Date of the said National Cream Puff day.
__________ 4. The other name of Cream Puff.
__________ 5. Is a choux pastry Ball.
Fill in the Blanks: (Recipe of Cream Puff)
•Be sure that the ____________ are boiling strongly and fat is completely dissolved
before adding the flour.
• Stir constantly after the flour is added until the paste is removed from fire. Do not
overcook the______. You will know it is done when it forms into a _____ and works
away from the side of the kettle.
•The paste has to be___________ first because placing the eggs on very hot paste
will cook the eggs prematurely and lessen its_________________ on the product.
• Each egg must be absorbed thoroughly by the mixture before adding
the__________. This increases the emulsifying properties of the__________.
•The paste will be ready for the baking sheet when it is _______to the point where it
is almost ready to spread out yet retains its _________when spooned out.
•Before removing the puffs from the oven, tap them gently for crispness, if they
sound hollow and ________they are baked.
Assignment:
1. Read and Memorize the Tips on how to bake Cream Puff Successfully.
2. Prepare for Performance Tomorrow.