Pastry Review #2: Question Preview (ID: 18014)


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Which of the following is not one of the four main ingredients used to make pie dough?
a) Flour b) Fat c) Baking Powder d)
Which of the following tools would you be least likely to use in preparing a standard pie pastry?
a) Pastry blender b) Fork c) Electric Mixer d)
What is the role of salt in pie dough?
a) to make the crust fluffy b) tenderizes gluten and enhances flavor c) to make the crust flaky d)
Which of the following ingredients would contribute to the creation of a mealy pie crust?
a) canned shortening b) margarine c) oil d)
The conventional method refers to which of the following?
a) the way you mix your pie dough to create a flaky crust b) the way you flute your pie crust c) the way you roll your dough on the countertop d)
An easy way to get the pie crust into the pan you are baking in?
a) lift it off the counter with your hands b) fold it in half and press it into the pie pan c) wrap the dough around the rolling pin and lift gently d)
What causes a pie crust to be flaky?
a) the amount of time you bake the crust b) the temperature of the oven at baking time c) the alternating layers of melted fat and flour d)
Which of the following is considered to be a desirable characteristic of a quality pastry?
a) a pale colored crust b) attractive finished edges c) thick and chewy crust d)
What happens to a crust that has too much water added to the dough?
a) it will be soggy after baking b) it will shrink away from the sides of the pan c) it will be dry and burnt d)
In which country did pasty originate?
a) China b) Italy c) Greece d)
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