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Pastry Review #2
Test Description: Here is another opportunity to review for the exam.
Instructions: Answer all questions to get your test result.
1) Which of the following is not one of the four main ingredients used to make pie dough?
A
Baking Powder
B
Flour
C
Fat
2) 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
3) What is the role of salt in pie dough?
A
to make the crust fluffy
B
to make the crust flaky
C
tenderizes gluten and enhances flavor
4) Which of the following ingredients would contribute to the creation of a mealy pie crust?
A
oil
B
margarine
C
canned shortening
5) The conventional method refers to which of the following?
A
the way you flute your pie crust
B
the way you roll your dough on the countertop
C
the way you mix your pie dough to create a flaky crust
6) 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
7) What causes a pie crust to be flaky?
A
the alternating layers of melted fat and flour
B
the temperature of the oven at baking time
C
the amount of time you bake the crust
8) Which of the following is considered to be a desirable characteristic of a quality pastry?
A
thick and chewy crust
B
a pale colored crust
C
attractive finished edges
9) What happens to a crust that has too much water added to the dough?
A
it will shrink away from the sides of the pan
B
it will be dry and burnt
C
it will be soggy after baking
10) In which country did pasty originate?
A
Italy
B
Greece
C
China
*select an answer for all questions
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