Review Game Zone
Flash Cards
(current)
Games
Teachers
Search
Pastry Review #3
Test Description: One more!
Instructions: Answer all questions to get your test result.
1) The criss/cross or basket weave pattern decorating the top of a two-crust pie is called:
A
lattice
B
docking
C
meringue
2) The name given to cuts in the top of the pie to allow steam to escape?
A
lattice
B
slits
C
docking
3) The name given to fork holes in the bottom and sides of a one-crust pie:
A
lattice
B
slits
C
docking
4) The name given to the small folded over squares of pastry with filling in the middle?
A
tarts
B
pies
C
turnovers
5) Too much fat makes pie crust tough
A
True
B
False
6) Pie dough should be mixed with the hands for superior flakiness.
A
True
B
False
7) Baked or unbaked pie crusts may be frozen.
A
False
B
True
8) It is all right to reroll the dough if it is not rolled perfectly the first time.
A
True
B
False
9) Fruit pies are best when eaten within 1-2 days but can be kept for us to four days.
A
True
B
False
10) The shortening is cut into the flour until it resembles particles the size of sand.
A
False
B
True
*select an answer for all questions
Check Results & Get Answers
Play Games with the Questions Above
Teachers: Create FREE classroom games with your questions
Click for more info!
©2007-2024
ReviewGameZone.com
|
About
|
Privacy
|
Contact
|
Terms
|
Site Map
WAIT! Find what you needed?
×
Still Looking for the Answers?
Have Another Question?
Play a Review Game with These Questions?
Want to Make Your Own Test Like This One?