Pastry Review

Pastry Review

Baking and Pastry Arts

Multiple Choice

3-2-1 pie dough is made with 3 parts _, 2 parts _, and 1 part _

• flour, water, salt

• flour, fat, yeast

• flour, oil, water

• flour, fat, water

Multiple Select

Which tools do you need to make 3-2-1 pastry?

• pastry blender

• bench knife

• whisk

• rolling pin

• sifter

Multiple Choice

A pastry blender is used to cut the _ into the _

• flour, sugar

• fat, flour

• water, fat

• flour, dough

Types of Pies

• fruit- example: apple, cherry

• liquid- example: pumpkin, custard

• cream/chiffon- example: banana cream, French silk

Multiple Choice

Which pie(s) have been blind baked?

Multiple Choice

Which type of pie is this? (key ingredient is coconut)

• fruit

• liquid

• cream

• savory

Pâte à Choux (pat-a-shoo)

• much of the dough is egg

• cooked on stovetop first then baked in oven

• dough bakes to a light, hollow pastry

• used to make cream puffs and eclairs

Laminated Dough

• made with the "roll in method" to make many layers of pastry dough separated by butter

• when baked, pastry has thin, flaky layers

• used for croissants and Danishes

Multiple Choice

What kind of pastry dough was used to make this?

• Choux

• Laminated

• 3-2-1

• Short

Multiple Choice

Which dough has egg as a key ingredient?

• 3-2-1

• Short

• Pate a Choux

• Laminated

Multiple Choice

What dough is used to make a croissant?

• 3-2-1

• Short

• Pate a Choux

• Laminated

Multiple Choice

Mise en place translates...

• measure before you begin

• mice in palace

• put in place

• everything in order

Multiple Select

Check all that should be done before you begin

• read the whole recipe

• get out utensils and bowls

• wash, cut, measure, and weigh ingredients

• prepare baking pan/dish

• put ingredients in order of how they will be used in recipe

Chicken Pot Pie Filling

• mirepoix- onion, carrot, celery (flavor base)

• roux- flour, butter (thickener)

• vegetables- potatoes, peas/corn

• liquid- stock, milk

• chicken

• seasonings- herbs, salt, pepper

Multiple Choice

Which ingredient provides the flavor base for chicken pot pie?

• mirepoix

• roux

• mise en place

• chicken stock

Multiple Choice

Which part of the chicken pot pie recipe is the thickener?

• mirepoix

• roux

• mise en place

• chicken stock

Sweating the aromatics

• cook on medium low heat to soften

• add a little salt to draw out moisture

• combines flavors of several ingredients to create a new flavor as one

Multiple Select

Which do you do when sweating the aromatics?

• Sauté on high heat

• Cook on medium low heat

• Add a little salt

• turn out onto floured surface

• cut in the fat

Nice Work!

If you have completed the chicken pot pie demo notes and this quizziz, you are ready for the next lab.