Pies & Tarts

The ingredient that gives structure to pastry is

• Flour
• Fat
• Water
• Salt

Fat is the ingredient that

• Provides Structure
• Makes it tender and flaky
• Hold Ingredients together
• Provides Flavor

 A single crust pie crust that is filled later is called a

• Tart
• Shell
• Savory

This is an example of a double crust pie

• Pumpkin Pie
• Apple Pie
• Cream Pie

A savory pie contains this type of filling

• Fruit
• Cream
• Meat or Vegetables
• Custard

What temperature should the water be when making pie crust

• Hot
• Room Temperature
• Ice Cold

When making pie, be sure to knead it frequently for best texture

• true
• false

To distribute shortening into dry ingredients by breaking it into fine particles with two knives or a pastry blender

• Broil
• Cut-in
• Dice

How should you handle pastry dough?

• A lot
• Vigorously
• By kneading it
• As little as possible

What type of gluten framework do you want in a pastry? 

• Very strong
• Normal
• Weak