Culinary 2 Final Review

Which of the following are basic ingredients of pie crust?

• flour

• fat

• water

• all of the above

Which is an example of a cream pie?

• key lime

• banana cream

• apple pie

• pumpkin pie

When the warmed milk is added gradually to the separated eggs in this pastry cream recipe, what is that called?

• tempering the mixture

• chiffonading the mixture

• julienne the mixture

• crudetting the mixture

Tart crust is ______ in fat and sugar and ______ in gluten.

• high, high

• low, low

• high, low

• low, high

It is best to buy a tart pan with a ______ bottom.

• removable
• non-stick
• spring released
• dark

What is used to bake blind?

• parchment paper

• rice

• beans

• all of the above

What action do you do in order to try to maintain the edge to the tart (or pie) while it bakes?

• dock

• bake blind

• temper

• all of the above

A tart that is less than 4 inches in diameter is called a _______.

• tartlet
• lil' tart

• tartie

• none of the above

What are the two types of tarts?

• baked

• unbaked

• little

• big

Which of these two options will prevent pastry cream from forming a skin on top of it while "chilling" it? (select 2)

• a light layer of granulated sugar

• putting it in freezer

• putting a layer of plastic wrap on it, touching it

• using whole milk when making pastry cream