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Pastry Review #1
Test Description: Reviewing the concepts from pastry.
Instructions: Answer all questions to get your test result.
1) Pie crusts are made from four basic ingredients: flour, fat, salt, and water.
A
True
B
False
2) Flour gives structure to the pastry.
A
False
B
True
3) Fat makes pie tough because it causes gluten development in flour.
A
False
B
True
4) Fat adds flakiness because it separates the layers of gluten.
A
False
B
True
5) Oil and margarine are the two most common fats used to make pie crust.
A
True
B
False
6) Oil makes pie crust mealy and tender rather than flaky and tender.
A
False
B
True
7) Water provides moisture to help gluten form and produces steam for flakiness.
A
True
B
False
8) Salt adds much more to pie crust than flavor.
A
True
B
False
9) The flour should not be sifted with the salt.
A
False
B
True
10) The shortening is cut into the flour until it resembles particles the size of salt.
A
False
B
True
*select an answer for all questions
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