DD- Pies & Tarts Review

Which of the following cooking methods can be used to cook a turnover?

• Bake, boil, sauté

• Bake, fry

• Poach, broil

• Sauté, bake, fry

Which type of pie typically contains meat, poultry, seafood, and/or vegetables?

• Cream pie

• Savory pie

• Custard pie

• Fruit pie

Pie or tart?- Removed from the baking pan before serving.

• Pie

• Tart

Which pie crust ingredient creates a flaky crust?

• Flour

• Sugar

• Salt

• Fat

When making a 2 crust pie, why is it necessary to poke holes or cut openings in the top crust?

• To enhance the flavor

• To cook the pie more quickly

• The prevent the pie from drying out

• To allow steam to escape

What type of pan are tarts baked in/on?

• Pie pan

• Tube pan

• Cookie sheet

• Pan with removable bottom

When making which type of pie would you blind bake the crust before adding the filling?

• Custard pie

• Fruit pie

• Savory pie

• Cream pie

Why is it important to let pastry dough rest after mixing and before rolling?

• Prevents tearing

• Prevents shrinking

• Prevents sticking

• Prevents gluten development

What tool is used to cut the fat into the flour when making pastry dough?

• Pastry blender/cutter

• Kitchenaide mixer

• Wooden spoon

• Whisk

To what thickness should pastry dough be rolled to when making a pie crust?

• 1/16 inch

• 1/8 inch

• 1/4 inch

• 1/2 inch