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WorksheetsPies and Pastries
Total questions: 30
Worksheet time: 17mins
Name
Class
Date
1.
To distribute shortening into dry ingredients by breaking it into fine particles with two knives or a pastry blender
a)
Broil
b)
Cut-in
c)
Dice
2.
Beat quickly and vigorously with the purpose of incorporating air
a)
Beat
b)
Broil
c)
Whip
3.
How should you handle pastry dough?
a)
A lot
b)
Vigorously
c)
By kneading it
d)
As little as possible
4.
What type of gluten framework do you want in a pastry?
a)
Very strong
b)
Normal
c)
Weak
5.
What acts as glue when working with pastry dough?
a)
Butter
b)
Water
c)
Salt
d)
Tape
6.
Why might a crust be dry and crumbly?
a)
Too much water
b)
Too much salt
c)
Too much flour
d)
Too much exercising of the gluten
7.
a)
Cut in tool
b)
Chopper
c)
Fat mixer
d)
Pastry blender
8.
A pastry has no leavening agent so in the oven, how should the dough act?
a)
The dough should grow
b)
The dough should shrink
c)
The dough should not change shape
d)
The dough should grow, and then shrink
9.
What is the purpose of salt in a pastry?
a)
Controls the yeast
b)
Taste only
c)
Makes a softer texture
d)
Controls gluten formation
10.
All of the following are main ingredients in pastries EXCEPT
a)
Flour
b)
Salt
c)
Fat
d)
Milk
11.
Pastries are rich in
a)
Water
b)
Salt
c)
Sugar
d)
Fat
12.
Cook in oven by dry heat
a)
Bake
b)
Sear
c)
Boil
13.
______ is any pastry crust with a sweet or savory filling baked in a shallow round dish with slanted sides.
a)
Tart
b)
Pie
c)
Cake
d)
Cupcake
14.
Which type of decorative edge is this:
a)
Scalloped
b)
Crosshatch
c)
Plain Forked
d)
Herringbone
15.
Which type of decorative edge is this:
a)
Simple Fluted
b)
Scalloped
c)
Angled Flute
d)
Decorative
16.
One quick shake or sprinkle
a)
Dot
b)
Dash
c)
Grate
17.
The ingredient that gives structure to pastry is
a)
Flour
b)
Fat
c)
Water
d)
Salt
18.
Fat is the ingredient that
a)
Provides Structure
b)
Makes it tender and flaky
c)
Hold Ingredients together
d)
Provides Flavor
19.
A single crust pie crust that is filled later is called a
a)
Tart
b)
Shell
c)
Savory
20.
This is an example of a double crust pie
a)
Pumpkin Pie
b)
Apple Pie
c)
Cream Pie
21.
What temperature should the water be when making pie crust
a)
Hot
b)
Room Temperature
c)
Ice Cold
22.
When making pie, be sure to knead it frequently for best texture
a)
true
b)
false
23.
When baking a filled pie, cover the edge of the crust with___ to prevent burning
a)
Aluminum Foil
b)
Wax Paper
c)
Parchment Paper
d)
Plastic Wrap
24.
Squares of pastries with filling inside, then folded over and baked are
a)
Tarts
b)
Pies
c)
Turnovers
d)
Doughnuts
25.
Miniature or small pies are called
a)
Doughnuts
b)
Tarts
c)
Turnovers
d)
Pies
26.
Beaten egg whites and sugar mixing baked topping
a)
Chiffon
b)
Custard
c)
Cream
d)
Meringue
27.
Type of pie filled with a milk or pudding
a)
Custard
b)
Chiffon
c)
Cream
d)
Meringue
28.
What are the four ingredients in a pastry dough crust?
a)
Flour, fat, water, salt
b)
Flour, sugar, salt, brown sugar
c)
Flour, water, salt, sugar
d)
Flour, water, sugar, fat
29.
Milk and egg filling mixture baked with pastry
a)
Chiffon
b)
Cream
c)
Meringue
d)
Custard
30.
To crimp or twist edge of pie crust before baking
a)
Flute
b)
Decorate
c)
Braid
d)
Press
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