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Oil and margarine are the two most common fats used to make pie crust.
False
True
False
True
False
False
True
True
Oil makes pie crust mealy and tender rather than flaky and tender.
False
True
False
True
False
False
True
True
Fat makes pie tough because it causes gluten development in flour.
False
True
False
True
False
False
True
True
Salt adds much more to pie crust than flavor.
False
True
False
True
False
False
True
True
Flour gives structure to the pastry.
False
True
False
True
False
False
True
True
The flour should not be sifted with the salt.
False
True
False
True
False
False
True
True
Water provides moisture to help gluten form and produces steam for flakiness.
False
True
False
True
False
False
True
True
The shortening is cut into the flour until it resembles particles the size of salt.
False
True
False
True
False
False
True
True
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