Exam 24: Pastries and Pies

If all-purpose flour is used in pastry dough instead of pastry or cake flour, gluten formation increases, so additional _____ is/are sometimes necessary to increase tenderness.

The surface on which a piecrust is rolled out should be warm.

The fat particle size is relatively unimportant as a contributor to the flakiness of a crust.

The structure of pastry is primarily set by the coagulation of flour proteins during baking.

The leavening agent in the majority of pastry is

When using starches for thickening pie fillings

The tenderness of pastry is achieved by all of the following except

The use of gelatin in their preparation distinguishes _____ pies from other types.

The flakiness of pastry is best achieved by

Matching Definition choices: -quick (blitz)pastry

A streusel topping is a crunchy, flavorful topping made from flour, brown sugar, butter or margarine, and possibly spices and chopped nuts.

Which flour is recommended for use in pastry doughs?

Which two elements are important to the successful production of pastry?

An extra flaky bottom crust can be obtained by

Regarding eggs, which statement is false?

Pie fillings should be added to pie crusts

Matching Definition choices: -spanakopita

It is best to avoid overworking the pie dough during mixing or rolling because

Matching Definition choices: -phyllo dough

To make choux dough, _____ whole eggs are beaten into a pound of flour mixture and then this combination is cooked.