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Pie Doughs and Crust Production Quiz

Total questions: 70

Worksheet time: 36mins

Name
Class
Date
1.

What is the usual liquid added when making pie dough?

a)

Warm milk

b)

Ice water

c)

Melted butter

d)

Fruit juice

2.

Why must mixing be done gently when preparing pie dough?

a)

To increase sugar absorption

b)

To avoid developing gluten

c)

To make the dough sweeter

d)

To speed up fermentation

3.

At what temperature should pie dough remain to prevent gluten development?

a)

Below 50°F (10°C)

b)

Below 70°F (20°C)

c)

Above 90°F (32°C)

d)

Room temperature

4.

The dough texture of pie crust is determined mainly during which stage?

a)

Fermenting

b)

Blending

c)

Shaping

d)

Baking

5.

What is the major issue when using the pressing method in small operations?

a)

Crust becomes too fluffy

b)

Crust becomes mealy rather than flaky

c)

Crust becomes too sweet

d)

Crust becomes too elastic

6.

In larger operations, how is dough usually prepared before cutting?

a)

Kneaded heavily

b)

Fermented for hours

c)

Sheeted to a set width and thickness

d)

Folded repeatedly like bread

7.

When making double crust pies, the top crust is usually:

a)

Mixed with the filling

b)

Dropped on, crimped, and trimmed

c)

Baked separately

d)

Added after serving

8.

What is the first step in the pressed crust production process?

a)

Dividing

b)

Retarding

c)

Mixing

d)

Baking

9.

What equipment is commonly used for the pressed crust method?

a)

Die cutter

b)

Oven and press

c)

Rotary pie machine

d)

Extruder

10.

Retarding in pie production involves:

a)

Heating the dough

b)

Cooling the dough in a refrigerator

c)

Fermenting the dough

d)

Adding more fat

11.

In rolled crust production, which tool shapes the dough into strips or sheets?

a)

Mixing bowl

b)

Sheeting rolls

c)

Oven

d)

Pastry blender

12.

The straight-line pie machine is used mainly in:

a)

Home kitchens

b)

Small bakeries

c)

Large-scale production

d)

Classroom demonstrations

13.

Cross-rolling in the rolled crust method helps:

a)

Add extra moisture

b)

Strengthen gluten

c)

Create even thickness

d)

Melt the fat

14.

For pressed crusts, dividing occurs after:

a)

Baking

b)

Mixing and retarding

c)

Filling and sealing

d)

Rolling

15.

Which type of crust uses an extruder during production?

a)

Puff crust

b)

Rolled crust

c)

Pressed crust

d)

Cookie crust

16.

Pressing dough into a pie plate is mainly done in:

a)

Automated factories

b)

Small operations

c)

Large hotels

d)

Frozen pie companies

17.

When gluten is developed too much, the crust becomes:

a)

Tough

b)

Flaky

c)

Crispy

d)

Soft

18.

Ice water is used in pie dough to:

a)

Activate yeast

b)

Keep the dough cool and prevent gluten development

c)

Make the crust sweeter

d)

Improve dough color

19.

The final step after filling and sealing a pie is:

a)

Dividing

b)

Retarding

c)

Baking

d)

Pressing

20.

The bottom crust is placed into the pan first, then:

a)

Trimmed and stored

b)

Lightly fried

c)

Filled before adding the top crust

d)

Frozen

21.

Which type of flour is best for pie dough production?

a)

Bread flour

b)

Pastry flour

c)

Cake flour

d)

All-purpose flour

22.

Bread flour is NOT ideal for pie crust because:

a)

It is too expensive

b)

It absorbs water too quickly

c)

It creates too much color

d)

It does not blend with fat

23.

What type of fat is commonly used today for pie crust due to plasticity and neutral taste?

a)

Butter

b)

Lard

c)

Margarine

d)

Hydrogenated vegetable shortening

24.

Salt in pie dough must always be:

a)

Mixed with sugar

b)

Dissolved in water

c)

Added at the end

d)

Added in solid crystal form

25.

Which crust type contains the least amount of fat?

a)

Mealy

b)

Medium flaky

c)

Fried dough

d)

Short flaky

26.

Which crust type contains the most water according to the chart?

a)

Fried

b)

Short flaky

c)

Dough crust

d)

Mealy

27.

Mealy crusts are made by blending:

a)

Flour and water first

b)

Flour and fat into almost a paste

c)

Fat and sugar until creamy

d)

Milk and flour until smooth

28.

The texture of a mealy crust is described as:

a)

Very dry and hard

b)

Fine grain and less flaky

c)

Very large flakes

d)

Spongy

29.

In medium flaky crusts, how much fat is mixed with the liquid?

a)

None

b)

Half

c)

All

d)

One-fourth

30.

A medium flaky crust is characterized by:

a)

A very tough texture

b)

A very crumbly texture

c)

A fine but somewhat short texture

d)

A soft bread-like texture

31.

Which crust type is most used in large commercial bakeries?

a)

Mealy

b)

Medium flaky

c)

Flaky crust

d)

Dough crust

32.

In the composition table, which crust uses soy flour?

a)

Mealy

b)

Medium flaky

c)

Dough crust

d)

Fried crust

33.

Which crust type uses the highest shortening ratio (up to 80%)?

a)

Mealy

b)

Short flaky

c)

Dough crust

d)

Fried crust

34.

Which ingredient is optional and included only in certain crust types?

a)

Sugar

b)

Pastry flour

c)

Water

d)

Shortening

35.

The function of milk powder in pie dough is MOST likely to:

a)

Increase sweetness

b)

Improve browning and tenderness

c)

Make the crust hard

d)

Reduce fat

36.

Function of milk powder in pie dough is MOST likely to:

a)

Increase sweetness

b)

Improve browning and tenderness

c)

Make the crust hard

d)

Reduce fat

37.

Which crust type uses the lowest amount of water (about 20%)?

a)

Short flaky

b)

Fried

c)

Long flaky

d)

Dough crust

38.

The term “plasticity” in shortening refers to:

a)

Its elasticity before baking

b)

Its ability to be molded and spread easily

c)

Its property to melt quickly

d)

Its ability to caramelize

39.

Mealy crust is MOST suitable for:

a)

Custard pies

b)

Lattice pies

c)

Cream pies

d)

Crust tops

40.

Why is mealy dough good for custard pies?

a)

It absorbs liquid well and resists sogginess

b)

It becomes very flaky

c)

It turns crispy even without baking

d)

It has a very sweet flavor

41.

Dough crust is different from other types because:

a)

It has no shortening

b)

It has added soy flour and more salt

c)

It uses milk only

d)

It has no water added

42.

Long flaky crusts are produced using:

a)

Soft shortening

b)

Butter only

c)

Harder shortening blended coarsely with flour

d)

Oil mixed with flour

43.

In long flaky crusts, fat particles are approximately:

a)

¼ inch

b)

½ inch

c)

1 inch

d)

2 inches

44.

Why should pastry filling not be used as pie filling?

a)

It is too watery

b)

It is too bland

c)

It is too concentrated and overpowering

d)

It does not bake properly

45.

Compared to pie fillings, pastry fillings are:

a)

Less flavorful

b)

More concentrated in flavor

c)

Softer in texture

d)

Always made with cream

46.

Fruit pies such as apple or peach pie are best served:

a)

Only cold

b)

Only hot

c)

Hot with ice cream or cold for breakfast

d)

Only with whipped cream

47.

Pecan pie sweetened with brown sugar belongs to which type of pie filling?

a)

Fruit

b)

Nut

c)

Cream

d)

Custard

48.

Custard pies are filled with:

a)

Cream and sugar

b)

Egg custard that bakes with the pie crust

c)

Nuts and brown sugar

d)

Uncooked fruit puree

49.

Which of the following is NOT a custard pie?

a)

Pumpkin pie

b)

Sweet potato pie

c)

Pecan pie

d)

Classic custard pie

50.

Which of the following is an example of a cream pie?

a)

Chocolate cream pie

b)

Apple pie

c)

Pecan pie

d)

Pumpkin pie

51.

Lemon meringue pie and key lime pie belong to what category?

a)

Fruit pies

b)

Custard pies

c)

Cream pies / Citrus curd pies

d)

Nut pies

52.

Puff pastry is also known as:

a)

Pâte feuilletée

b)

Choux pastry

c)

Shortcrust pastry

d)

Danish dough

53.

Puff pastry needs to be kept at about 16°C (60°F) during production to:

a)

Make the dough sweeter

b)

Prevent shortening from becoming runny

c)

Speed up gluten development

d)

Add more steam during baking

54.

What should you do if you want a flaky, thin, and crispy puff pastry that is not very puffy?

a)

Roll the dough thicker

b)

Freeze the pastry before baking

c)

Prick the unbaked puff pastry with a fork

d)

Brush it heavily with butter

55.

Fruit desserts typically contain:

a)

Frozen vegetables

b)

Fresh or cooked fruit

c)

Only dried fruit

d)

Only canned fruit

56.

Custard desserts are based on cooking a mixture of:

a)

Milk or cream and egg yolk

b)

Flour and water

c)

Butter and sugar

d)

Oil and cornstarch

57.

Cookies are crisp if they are:

a)

Very high in fat

b)

Very low in moisture

c)

Underbaked

d)

Stored in airtight containers

58.

Which factor contributes MOST to cookie crispness?

a)

High liquid content

b)

Low sugar content

c)

High sugar and fat content

d)

Addition of eggs

59.

Softness in cookies is the result of:

a)

Evaporation of moisture

b)

Large size or thick shape

c)

High baking temperature

d)

Low liquid content

60.

Which ingredient makes cookies soft by absorbing moisture from the air?

a)

Salt

b)

Honey, molasses, or corn syrup

c)

Butter

d)

Baking powder

61.

A common cause of chewy cookies is:

a)

Very low sugar content

b)

Low proportion of eggs

c)

High sugar and liquid content

d)

Overbaking

62.

Why do chewy cookies require strong flour?

a)

It adds sweetness

b)

It prevents spreading

c)

It develops gluten, contributing to chewiness

d)

It creates a crisp surface

63.

Crisp cookies often come from doughs that are:

a)

Very stiff and low in liquid

b)

Very soft and high in liquid

c)

Rich in eggs and butter

d)

Made with strong, high-protein flour

64.

Which type of sugar increases spread the most in cookies?

a)

Confectioners’ sugar

b)

Fine granulated sugar

c)

Coarse granulated sugar

d)

Brown sugar

65.

Which leavening ingredient encourages more spread?

a)

Baking powder

b)

Low baking soda content

c)

Baking ammonia

d)

No leavening at all

66.

Low oven temperature causes cookies to:

a)

Spread more

b)

Spread less

c)

Burn quickly

d)

Stay pale and thick

67.

A slack batter with high liquid content will:

a)

Spread less

b)

Spread less

c)

Not spread at all

d)

Become crisp immediately

68.

Which is NOT a basic cookie mixing method? A. Sponge method B. Creaming method C. One-stage method D. Muffin method

a)

Sponge method

b)

Creaming method

c)

One-stage method

d)

Muffin method

69.

In the one-stage method, ingredients should be:

a)

Iced

b)

Very warm

c)

At room temperature

d)

Frozen

70.

Low oven temperature causes cookies to:

a)

Spread more

b)

Spread less

c)

Burn quickly

d)

Stay pale and thick

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