QUIZ IV_ PIE AND TARTS

1. ______ is any pastry crust with a sweet or savory filling baked in a shallow round dish with slanted sides.

• pie

• cake

• tart

• cupcake

2. What does it mean by Pâte Brisée?

• sweet dough

• sandy dough

• broken dough

• sourdough

3. Mixing flour and cold butter using finger being called ____________ method.

• creaming

• cooling

• rubbing

• foaming

4. What acts like glue when working with dough?

• flour

• liquid

• fat

• tape

5. In making pie or tart, fat is the ingredient that

• Provide structure

• Hold ingredients together

• Provide Flavours

• Make it tender and flaky

6. If the dough is overmixed the gluten will develop and as a result become tough?

• TRUE

• FALSE

7. The Pastry around the filling was originally called a coffin?

• TRUE

• FALSE

8. Water used when making tart should be lukewarm (32'c)

• TRUE

• FALSE

9. Docking is when we bake dough without filling.

• TRUE

• FALSE

10. fluting is the process of pressing a decorative pattern in the top edge of a pie crust before it is baked.

• TRUE

• FALSE