Pie dough, Biscuit,etc

Which ingredients should be chilled

• eggs, fat

• eggs, water

• fat, water

• fat, milk

How do you add the fat into the dry ingredients

• carefully

• cut it in

• mix it

• fold it

How big should the lumps of fat be after you are done combining the fat and dry?

• marble size

• it should look like sand

• no larger than peas

• golf ball size

After you gather the dough into a ball, you must let it rest and relax

• in the refrigerator

• in the freezer

• with a meditation app and some yoga

• in a bowl, oiled and warm, for proofing

For rolling... flatten the dough into a disc, dust the rolling pin, and

• roll back and forth rapidly

• start rolling at the center of the dough and work outwards

• use tinfoil and roll it between 2 sheets of it

• roll it to 1/2 inch thick

Blind baking is

• baking the crust while you are baking the entire pie

• baking the crust in an oven that you cannot see into it

• baking the crust before you add the filling

• not baking the crust

This type of pastry dough is most commonly used for pies and is made from flour, water, and fat.

• flaky

• cookie

• crumbly

• graham

How thick should pie crust be when you are finished rolling it out?

• 1/2 inch

• 1/8 inch

• 1/4 inch

• 1 inch

Why do you want to keep ingredients (fat and water) as cold as possible?

• flakiness

• structure

• you don't have to do this

• none of these

Pie dough is frequently called what due to the ratio of ingredients?

• 1-2-3 dough
• 3-2-1 dough
• 3-1-2 dough
• 2-4-6 dough