Principles of Pastry Review

Which of the following ingredients is used to thicken a cream pie filling?

• Flour

• Tapioca

• Cornstarch

• Xanthan gum

The _____ the pieces of fat in pie dough, the flakier the crust will be.

• Larger

• Smaller

• More softened

• Colder

___ is made from crushed cookies and butter.

• Tart dough

• Crumb crust

• Lattice topping

• Pie dough

_______ pie dough is made by cutting fat into fine uniform pieces.

• Crumb crust

• Flaky

• Mealy

• Any of these

_________ pastry dough creates a tough product.

• Underproofing

• Overproofing

• Undermixing

• Overmixing

This fat creates the flakiest of pastry doughs.

• Butter

• Shortening

• Lard

• Oil

This fat contributes flavor to pastry doughs but can be difficult to work with.

• Butter

• Shortening

• Lard

• Oil

True or False - Pie dough must be chilled prior to rolling out.

• True

• False

Which of the following pie fillings is often topped with meringue?

• Cream

• Fruit

• Chiffon

• Custard

____ is a pie filling made from milk, eggs, and sugar.

• Cream

• Fruit

• Chiffon

• Custard