Pastry Making

What are the main ingredients of a true pastry?

• Sugar, butter, and eggs

• Flour, fat, and liquid

• Yeast, water, and salt

• Chocolate, cream, and vanilla

What characteristic do the layers in a pastry create?

• Sweetness

• Softness

• Flakiness

• Chewiness

What happens to the fat layer as the pie crust bakes?

• It hardens

• It melts away

• It becomes chewy

• It turns into sugar

What is the role of flour in pastry making?

• Adds sweetness

• Provides structure

• Enhances color

• Increases moisture

What can over-measuring flour cause in a pastry?

• Sweetness

• Toughness

• Softness

• Sourness

What is a common liquid used in pastry making?

• Olive oil

• Vinegar

• Milk

• Honey

What type of fat creates the flakiest pastry?

• Vegetable oil

• Lard or butter

• Margarine

• Olive oil

What is the basic ratio for pie crust dough called 3-2-1?

• 3 parts flour, 2 parts water, 1 part salt

• 3 parts flour, 2 parts fat, 1 part water

• 3 parts water, 2 parts flour, 1 part fat

• 3 parts fat, 2 parts flour, 1 part water

What tool is used to "cut in" the shortening when making pastry dough?

• Rolling pin

• Pastry blender

• Whisk

• Knife

How much water is approximately needed per cup of flour when making pastry dough?

• 1/2 cup

• 1/3 cup

• 1/4 cup

• 1 cup