
Pies and Tarts
Authored by AMANDA STANLEY
Other
9th Grade
Used 6+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What term is used when we 'pre-bake' a pie crust?
blind baking
flakey pie dough
mealy pie dough
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is the best choice for of dough for pies with liquid fillings?
mealy
blind
flakey
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which process are pie crusts weighted down?
blind baking
when creating flakey dough
when creating mealy dough
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is important that liquid used in pie dough be at what temperature?
warm
cold
ice cold
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is the best fat for a flakey pie dough?
butter
shortening
milk
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following ingredients is not usually used in making pie dough?
milk
salt
flour
fat (shortening, butter)
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is used to seal the top and bottom crusts together?
milk
sugar
salt
egg wash
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