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Subjects · Leaving Cert Home Economics

Leaving Cert Home Economics: Pastry, sauces and raising agents

How often Pastry, sauces and raising agents comes up on the Home Economics papers, every year it was asked, and questions to try.

HL Asked on 2 of the last 10 Higher Level papers, most recently in 2023.

OL Asked on 5 of the last 10 Ordinary Level papers, most recently in 2026.

Pastry, sauces and raising agents, Higher Level(8 marks)

Quick ones on Pastry, sauces and raising agents.

(a)Why keep everything cool when making shortcrust pastry?
  1. Cool ingredients make the gluten stronger and more stretchy
  2. Warm fat melts into the flour, giving greasy, heavy pastry
  3. Warm water kills the raising agent in the flour
(b)Raising agent in choux pastry?
  1. Bread soda
  2. Yeast
  3. Steam
(c)Proportion of fat to flour in puff pastry?
  1. Equal weights of fat and flour
  2. A quarter as much fat as flour
  3. Half as much fat as flour
Show the answers

(a) Warm fat melts into the flour, giving greasy, heavy pastry

(b) Steam

(c) Equal weights of fat and flour

Your turn: Higher Level questions on Pastry, sauces and raising agents.

Higher Level

Asked on 2 of the last 10 Higher Level papers, most recently in 2023.

Every paper, year by year

YearWhere it came up
2026Not asked
2025Not asked
2024Not asked
2023A5
2022A5
2021Not asked
2019Not asked
2018Not asked
2017Not asked
2016Not asked

Links open the State Examinations Commission’s paper for that year.

More Pastry, sauces and raising agents questions

Pastry, sauces and raising agents, 3 marks

Why does too much water spoil shortcrust pastry?

  1. It makes the pastry too crumbly and dry to roll out
  2. It stops the pastry from browning evenly in the oven
  3. It develops the gluten, so the pastry is hard, tough and shrinks
Show the answer

It develops the gluten, so the pastry is hard, tough and shrinks

Add water a little at a time, just enough to bind. Handle lightly and rest the pastry before baking to stop shrinkage.

Pastry, sauces and raising agents, 3 marks

Why is lemon juice added to flaky and puff pastry?

  1. It is the main raising agent, reacting to give off carbon dioxide
  2. It strengthens the gluten, making the dough elastic so it holds its layers
  3. It sweetens the pastry and helps it to brown well in the oven
Show the answer

It strengthens the gluten, making the dough elastic so it holds its layers

Strong flour and lemon juice give a stretchy dough that can be rolled and folded many times, trapping layers of fat and air.

Pastry, sauces and raising agents, 2 marks

What is a roux?

  1. Equal amounts of fat and flour cooked together before liquid is added
  2. Cornflour blended with cold liquid before it is added to a sauce
  3. An emulsion of oil and egg yolk, beaten until thick
Show the answer

Equal amounts of fat and flour cooked together before liquid is added

A roux is the base of white sauces such as cheese, parsley and bechamel sauce. Cooking it first removes the raw flour taste.

Ordinary Level

Asked on 5 of the last 10 Ordinary Level papers, most recently in 2026.

Every paper, year by year

YearWhere it came up
2026A7
2025Not asked
2024A7
2023A8
2022A3
2021Not asked
2019A7
2018Not asked
2017Not asked
2016Not asked

Links open the State Examinations Commission’s paper for that year.

More Pastry, sauces and raising agents questions

Pastry, sauces and raising agents, 2 marks

Which pastry is most often used for an apple tart?

  1. Choux pastry
  2. Hot water crust pastry
  3. Shortcrust pastry
Show the answer

Shortcrust pastry

Shortcrust is used for tarts, flans, quiches and pies. It is made by rubbing fat into flour and binding with cold water.

Pastry, sauces and raising agents, 2 marks

Which pastry is used to make eclairs?

  1. Suet crust pastry
  2. Choux pastry
  3. Shortcrust pastry
Show the answer

Choux pastry

Choux is also used for profiteroles. It is cooked in a saucepan first and puffs up with steam in the oven.

Pastry, sauces and raising agents, 2 marks

Which dish is made with puff pastry?

  1. Vol-au-vents
  2. Eclairs
  3. Scones
Show the answer

Vol-au-vents

Puff pastry rises in thin crisp layers. It is used for vol-au-vents, sausage rolls and cream slices.

Other Home Economics topics

All of Leaving Cert Home Economics