Pastry Review #3 Question Preview (ID: 18015)
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The criss/cross or basket weave pattern decorating the top of a two-crust pie is called:
a) docking
b) lattice
c) meringue
d)
The name given to cuts in the top of the pie to allow steam to escape?
a) docking
b) lattice
c) slits
d)
The name given to fork holes in the bottom and sides of a one-crust pie:
a) lattice
b) docking
c) slits
d)
The name given to the small folded over squares of pastry with filling in the middle?
a) tarts
b) pies
c) turnovers
d)
Too much fat makes pie crust tough
a) True
b) False
c)
d)
Pie dough should be mixed with the hands for superior flakiness.
a) True
b) False
c)
d)
Baked or unbaked pie crusts may be frozen.
a) True
b) False
c)
d)
It is all right to reroll the dough if it is not rolled perfectly the first time.
a) True
b) False
c)
d)
Fruit pies are best when eaten within 1-2 days but can be kept for us to four days.
a) True
b) False
c)
d)
The shortening is cut into the flour until it resembles particles the size of sand.
a) True
b) False
c)
d)
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