The _____ the pieces of fat in pie dough, the flakier the crust will be.

___ is made from crushed cookies and butter.

_______ pie dough is made by cutting fat into fine uniform pieces.

_________ pastry dough creates a tough product.

This fat creates the flakiest of pastry doughs.

This fat contributes flavor to pastry doughs but can be difficult to work with.

True or False - Pie dough must be chilled prior to rolling out.

Which of the following pie fillings is often topped with meringue?

____ is a pie filling made from milk, eggs, and sugar.

True or False - Flaky and mealy pie dough have the same ingredients.

A high sugar to egg white ratio yields what kind of meringue?

A batter-like dough that is cooked before baking.

What is the key leavening agent in a Pâte à Choux?

A sweet or savory filling in a baked pastry crust made in a shallow, straight-sided pan without a top crust.