Topic 2: Pies & Tarts

The term pastry comes from the word

• Pasta

• Paste

• Plate

• Plot

Which of the following can be categorized as types of pie dough?

• Smooth pie dough

• Flaky pie dough

• Mealy pie dough

• Hard pie dough

What kind of flour used to make pies and tarts?

• Strong flour

• High protein flour

• Soft flour

• Self raising flour

Instead of lard, ____________ and ___________ also can be used in making pies and tarts.

• Oil

• Vegetable shortening

• Butter

• Sunflower oil

What is the function of this ingredient in pastry making?

• Provide moisture

• Main contribution to flavor

• Provide sweetness

• Provide the flakiness of dough

What is the function of liquid in pastry making?

• Absorption of moisture

• Provide flavor

• Provide structure

• Provide saltiness

What will happen if too much water used in making pie crust?

• The crust will become flaky

• The crust will become smooth

• The crust will become soggy

• The crust will become tough

Which of the following is correct about short crust.

• Suitable for sweet filling

• Can be categorized as mealy pie dough

• Suitable for savory filling

• Can be categorized as flaky pie dough

Hollander tart also known as?

• Fruit tart

• Egg tart

• Almond tart

• Lemon meringue tart

Which of the following is correct about sugar crust.

• Suitable for sweet filling

• Can be categorized as mealy pie dough

• Suitable for savory filling

• Can be categorized as flaky pie dough