Question 1

The only function of salt in a pastry is flavor.

Accepted Answer

A) True 
 B)False  True

Question 2

Blind-baked pie shells tend to

Accepted Answer

A)  bubble, lose their shape, and brown unevenly. 
B)  have problems with caramelization, so they are baked in preheated ovens at approximately 325 to 350 degrees F. 
C)  stay pale in color, so they are baked in preheated ovens at approximately 375 to 400 degrees F. 
D)  easily dry out during baking so they are perfect for heavy, moist fillings like custard or cream fillings. 
A)  bubble, lose their shape, and brown unevenly. 
B)  have problems with caramelization, so they are baked in preheated ovens at approximately 325 to 350 degrees F. 
C)  stay pale in color, so they are baked in preheated ovens at approximately 375 to 400 degrees F. 
D)  easily dry out during baking so they are perfect for heavy, moist fillings like custard or cream fillings. A

Question 3

When making pastry, _____ may be needed at higher altitudes.

Accepted Answer

A)  less liquid 
B)  more liquid 
C)  more fat 
D)  less fat 
E)  a harder flour 
A)  less liquid 
B)  more liquid 
C)  more fat 
D)  less fat 
E)  a harder flour B

Question 4

Hydrogenated shortenings and/or lard produce the flakiest crust.

Accepted Answer

A) True 
 B)False

Question 5

A pastry is essentially a variety of bread that is

Accepted Answer

A)  a pale version of flat yeast bread. 
B)  puffy and plain, with few differences from yeast bread. 
C)  flaky, tender, crisp, and lightly browned. 
D)  only slightly more tender than yeast bread. 
A)  a pale version of flat yeast bread. 
B)  puffy and plain, with few differences from yeast bread. 
C)  flaky, tender, crisp, and lightly browned. 
D)  only slightly more tender than yeast bread.

Question 6

A puff pastry is

Accepted Answer

A)  a delicate pastry that puffs up in size during baking due to alternating layers of fat and flour. 
B)  a hearty pastry made with nut meats, butter, and cream. 
C)  used for pie crusts, quiches, and main-dish pies. 
D)  made from butter and flour, with little or no added flavorings. 
A)  a delicate pastry that puffs up in size during baking due to alternating layers of fat and flour. 
B)  a hearty pastry made with nut meats, butter, and cream. 
C)  used for pie crusts, quiches, and main-dish pies. 
D)  made from butter and flour, with little or no added flavorings.

Question 7

Matching
Definition choices:
-Danish pastry

Accepted Answer

A) a pastry dough that combines the mixing techniques of a plain pastry with the rolling and folding of a puff pastry 
B) thin sheets of dough made primarily with flour, water, and a small amount of oil 
C) a dough that is rich in eggs and is commonly used for cream puffs 
D) a sweet pastry made with yeast 
E) a pastry traditionally filled with spinach and feta cheese 
A) a pastry dough that combines the mixing techniques of a plain pastry with the rolling and folding of a puff pastry 
B) thin sheets of dough made primarily with flour, water, and a small amount of oil 
C) a dough that is rich in eggs and is commonly used for cream puffs 
D) a sweet pastry made with yeast 
E) a pastry traditionally filled with spinach and feta cheese

Question 8

_____ pastry dough is more like a thick paste than a dough.

Accepted Answer

A)  Puff 
B)  Blitz 
C)  Choux 
D)  Laminated 
A)  Puff 
B)  Blitz 
C)  Choux 
D)  Laminated

Question 9

Cream pie fillings are usually thickened primarily with flour.

Accepted Answer

A) True 
 B)False

Question 10

The size of a pie pan determines the number of pie slices.An eight-inch pan yields _____ while a nine-inch pan yields _____ and a ten-inch pan yields _____.

Accepted Answer

A)  2 slices, 4 slices, 5 slices 
B)  3 to 4 slices, 4 to 5 slices, 5 to 6 slices 
C)  6 slices, 8 slices, 10 slices 
D) 	7 to 8 slices, 9 to 10 slices, 11 to 12 slices 
A)  2 slices, 4 slices, 5 slices 
B)  3 to 4 slices, 4 to 5 slices, 5 to 6 slices 
C)  6 slices, 8 slices, 10 slices 
D) 	7 to 8 slices, 9 to 10 slices, 11 to 12 slices

Question 11

The ingredient that adds kcalories and most influences the texture of a pastry is

Accepted Answer

A)  fat. 
B)  flour. 
C)  the leavening agent. 
D)  the liquid. 
E)  eggs. 
A)  fat. 
B)  flour. 
C)  the leavening agent. 
D)  the liquid. 
E)  eggs.

Question 12

Cream puffs, profiteroles, and éclairs are all examples of _____ pastry.

Accepted Answer

A)  choux 
B)  laminated 
C)  blitz 
D)  puff 
A)  choux 
B)  laminated 
C)  blitz 
D)  puff

Question 13

_____ pans are best for baking pies because they help absorb the heat.

Accepted Answer

A)  Shiny metal 
B)  Thick metal 
C)  Thin aluminum disposable 
D)  Either dull finish or Pyrex glass 
A)  Shiny metal 
B)  Thick metal 
C)  Thin aluminum disposable 
D)  Either dull finish or Pyrex glass

Question 14

Which of the following starches thicken(s)only when heated?

Accepted Answer

A)  arrowroot 
B)  cornstarch 
C)  ClearJel 
D)  tapioca 
E)  all of the above answers are correct 
F) none of the above answers is correct 
A)  arrowroot 
B)  cornstarch 
C)  ClearJel 
D)  tapioca 
E)  all of the above answers are correct 
F) none of the above answers is correct

Question 15

Which of the following is made with flour, water, and a small amount of oil?

Accepted Answer

A)  plain pastry 
B)  short dough pastry 
C)  phyllo 
D)  brioche 
E)  choux 
F)croissant 
A)  plain pastry 
B)  short dough pastry 
C)  phyllo 
D)  brioche 
E)  choux 
F)croissant

Question 16

Examples of short or sweet dough pastry include

Accepted Answer

A)  hot-water crust pastry. 
B)  shortcrust pastry. 
C)  tartlets and ginger snap cookies. 
D)  any laminated pastry. 
A)  hot-water crust pastry. 
B)  shortcrust pastry. 
C)  tartlets and ginger snap cookies. 
D)  any laminated pastry.

Question 17

The leavening for puff pastry is

Accepted Answer

A)  eggs. 
B)  moisture and air. 
C)  baking soda or baking powder. 
D)  biological. 
E)  the mixing method. 
A)  eggs. 
B)  moisture and air. 
C)  baking soda or baking powder. 
D)  biological. 
E)  the mixing method.

Question 18

Lamination is

Accepted Answer

A)  a sugar-coated icing poured over pies or pastries that hardens to provide flavor and structure. 
B)  the arrangement of alternating layers of fat and flour in rolled pastry dough. 
C)  the cutting of the fat ingredient into the flour mixture. 
D)  the major goal in preparing a plain pie or shortcrust pastry. 
A)  a sugar-coated icing poured over pies or pastries that hardens to provide flavor and structure. 
B)  the arrangement of alternating layers of fat and flour in rolled pastry dough. 
C)  the cutting of the fat ingredient into the flour mixture. 
D)  the major goal in preparing a plain pie or shortcrust pastry.

Question 19

Puff pastry can increase up to _____ times its original size.

Accepted Answer

A)  2 
B)  4 
C)  6 
D)  8 
E)  10 
A)  2 
B)  4 
C)  6 
D)  8 
E)  10

Question 20

Brioche pastries

Accepted Answer

A)  are filled with honey and nuts and create a very sweet, heavy dessert shaped into triangles. 
B)  are made with potatoes. 
C)  are sweet and made with semolina flour. 
D)  are commonly airy buns and loaves. 
A)  are filled with honey and nuts and create a very sweet, heavy dessert shaped into triangles. 
B)  are made with potatoes. 
C)  are sweet and made with semolina flour. 
D)  are commonly airy buns and loaves.

Exam 24: Pastries and Pies

The only function of salt in a pastry is flavor.

Blind-baked pie shells tend to

When making pastry, _____ may be needed at higher altitudes.

Hydrogenated shortenings and/or lard produce the flakiest crust.

A pastry is essentially a variety of bread that is

A puff pastry is

Matching Definition choices: -Danish pastry

_____ pastry dough is more like a thick paste than a dough.

Cream pie fillings are usually thickened primarily with flour.

The size of a pie pan determines the number of pie slices.An eight-inch pan yields _____ while a nine-inch pan yields _____ and a ten-inch pan yields _____.

The ingredient that adds kcalories and most influences the texture of a pastry is

Cream puffs, profiteroles, and éclairs are all examples of _____ pastry.

_____ pans are best for baking pies because they help absorb the heat.

Which of the following starches thicken(s)only when heated?

Which of the following is made with flour, water, and a small amount of oil?

Examples of short or sweet dough pastry include

The leavening for puff pastry is

Lamination is

Puff pastry can increase up to _____ times its original size.

Brioche pastries

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The size of a pie pan determines the number of pie slices.An eight-inch pan yields ___ while a nine-inch pan yields _ and a ten-inch pan yields ___.