Ch. 13 study guide PB Pie Dough and Crust Quiz

What type of fat is most frequently used in the volume production of pie doughs?

• Butter

• Margarine

• Regular shortening

• Lard

How is salt incorporated into pie dough?

• By mixing it with flour

• By dissolving salt in the water

• By adding it directly to the dough

• By mixing it with sugar

In the production of flaky pie dough, how is the fat cut into the flour?

• Until the particles are the size of rice grains

• Until the particles are the size of peas

• Until the particles are the size of breadcrumbs

• Until the particles are the size of sand

What are the main ingredients in graham cracker crumb crust?

• Graham cracker crumbs, sugar, and melted butter

• Graham cracker crumbs, flour, and water

• Graham cracker crumbs, sugar, and oil

• Graham cracker crumbs, flour, and melted butter

What is the best flour to use in flaky pie crust?

• All-purpose flour

• Bread flour

• Pastry flour

• Cake flour

What type of pie dough or crust is most appropriate for pumpkin pie?

• Flaky pie dough, baked

• Mealy pie dough, unbaked

• Flaky pie dough, unbaked

• Mealy pie dough, baked

What is a good baking temperature for a double-crust apple pie?

• 350°F

• 375°F

• 400°F

• 425°F

How much dough is needed to make a bottom crust for a 9-in. fruit pie?

• About 6 oz

• About 7 oz

• About 8 oz

• About 9 oz

What might cause a soggy bottom crust in a pie?

• Using the wrong dough

• Filling the pie with hot filling

• Using the wrong baking temperature

• All of the above

What is the best starch to use for thickening cream pie filling?

• Flour

• Cornstarch

• Tapioca

• Arrowroot