Lemon Pie and Swiss Roll

What is the correct oven temperature for baking the crust?

• 325°F (163°C)

• 350°F (180°C)

• 375°F (190°C)

• 400°F (204°C)

What method is used to mix butter into the dry ingredients when making the crust?

• Creaming method

• Cutting-in method

• Whisking method

• Folding method

How do you know when the crust is ready after baking?

• When it turns dark brown

• When it is slightly golden

• When it becomes soft

• When it starts bubbling

Which ingredient is added last when making the filling?

• Lemon juice

• Egg yolk

• Sugar

• Butter

How do you thicken the filling on the stove?

• By constantly stirring until thick

• By adding flour

• By freezing it

• By whisking it rapidly without heat

Why should the egg yolk be added off the heat?

• To prevent curdling or scrambling

• To speed up cooking

• To make it taste sweeter

• To keep the filling runny

What should the texture of the pie’s center be after baking?

• Completely firm

• Slightly jiggly

• Runny and liquid-like

• Hard and dry

What is the purpose of letting the pie cool before adding toppings?

• To prevent the whipped cream from melting

• To enhance the flavor

• To soften the crust

• To make slicing easier

What ingredient is NOT included in the whipped topping?

• Heavy cream

• Powdered sugar

• Vanilla extract

• Butter

How can you decorate the finished lemon pie?

• Lemon slices, syrup, or zest

• Chocolate chips

• Sprinkles and cherries

• Cinnamon powder