Pastries Quiz CAI

composed of a sweet or savory filling in a baked crust, made in a round slope-sided pan

• Pie

• Tart

• Cobbler

similar to a pie except it is made in a shallow, straight-sided pan, often with fluted edges, can be any shape and size

• Pie

• Tart

• Cobbler

cutting a hard fat into a dry ingredient

• blending

• mixing

• cutting in

Function of water in a pie crust recipe:

• Flavor

• Structure

• Tenderness

• Holds together

Function of flour in pie crust recipe:

• Stucture

• Flavor

• Moisture

• Tenderness

2 types of fat used in a pie crust recipe:

• Butter, margarine

• Shortening, butter

• Lard, oil

• Margarine, oil

Why is the temperature of the water important?

• Holds the crust together

• Helps melt the fat

• Makes crust flaky

• Keeps the fat from melting

What happens when you handle the dough too much?

• Toughens the dough

• Softens the dough

• Makes the dough flaky

• Makes the dough sticky

Always begin rolling from the ___________ to the __________ edge of the crust.

• Outer, center

• Outer, left

• Center, outer

• Center, left

Stretching the dough will cause the dough to _______ during cooking

• Break

• Shrink

• Rise

• Burn