
Pies and Pastries
Authored by Sarah Williams
English
12th Grade
CCSS covered

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15 questions
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1.
OPEN ENDED QUESTION
1 min • 1 pt
How to make Flaky Pastry Dough?
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2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What can cause a crust to burn in spots?
The crust's rollout wasn't even
Too much fat was used
The dough was overmixed
The oven temperature was too low
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the main difference between flaky and mealy pâte brisée?
The size of the butter pieces
The amount of sugar used
The type of flour used
The baking time
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.11-12.3
CCSS.RI.9-10.3
CCSS.RI.8.3
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is pâte sucrée known for?
Its sweet and tender texture
Its flaky consistency
Its crumbly nature
Its high gluten content
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.11-12.3
CCSS.RI.9-10.3
CCSS.RI.8.3
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What are these?
Mooncakes
Fruit pizzas
Apple Pies
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.8.5
CCSS.RI.6.5
CCSS.RI.7.5
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the primary ingredient in a traditional pie crust?
Flour
Sugar
Eggs
Milk
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.11-12.3
CCSS.RI.9-10.3
CCSS.RI.8.5
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which literary device is used in the phrase 'as sweet as pie'?
Metaphor
Simile
Alliteration
Personification
Tags
CCSS.L.4.5A
CCSS.L.5.5A
CCSS.RL.5.4
CCSS.W.11-12.2D
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