Question 1

Tenderness, in reference to pastry, is

Accepted Answer

A)  the ease with which the pastry may be cut. 
B)  the degree of brittleness the pastry exhibits when broken. 
C)  the ease with which the pastry gives way to the tooth. 
D)  the chewiness of plain pastry. 
E)  synonymous with flakiness. 
A)  the ease with which the pastry may be cut. 
B)  the degree of brittleness the pastry exhibits when broken. 
C)  the ease with which the pastry gives way to the tooth. 
D)  the chewiness of plain pastry. 
E)  synonymous with flakiness.

Question 2

Except for croissant, Danish, and brioche, the leavening agents for most pastry doughs are

Accepted Answer

A)  physical. 
B)  chemical. 
C)  biological. 
D)  all of the above answers are correct 
A)  physical. 
B)  chemical. 
C)  biological. 
D)  all of the above answers are correct

Question 3

While preparing dough to make tender pastry, you should

Accepted Answer

A)  add acid to the dough. 
B)  flatten large pieces of cold fat. 
C)  keep the fat cold in large pea-sized pieces. 
D)  use warm water. 
A)  add acid to the dough. 
B)  flatten large pieces of cold fat. 
C)  keep the fat cold in large pea-sized pieces. 
D)  use warm water.

Question 4

Cheesecake is an example of a custard pie, a one-crust pie made with milk and eggs.

Accepted Answer

A) True 
 B)False

Question 5

The major differences among pastries are created by all of the following except the

Accepted Answer

A)  mixing method in which eggs are introduced to the flour. 
B)  type of fat. 
C)  major leavening source. 
D)  addition of sugar or salt. 
E)  baking technique. 
A)  mixing method in which eggs are introduced to the flour. 
B)  type of fat. 
C)  major leavening source. 
D)  addition of sugar or salt. 
E)  baking technique.

Question 6

When pastry dough is rolled out too thick and used as a top crust it may

Accepted Answer

A)  be too weak to hold in the fillings and separate between the crimpings. 
B)  become too brown and burn when baked. 
C)  toughen and shrink during baking. 
D)  form a raised dome when baked. 
A)  be too weak to hold in the fillings and separate between the crimpings. 
B)  become too brown and burn when baked. 
C)  toughen and shrink during baking. 
D)  form a raised dome when baked.

Question 7

The most delicate of all the baked products are

Accepted Answer

A)  muffins. 
B)  pastries. 
C)  rolls. 
D)  yeast breads. 
E)  biscuits. 
A)  muffins. 
B)  pastries. 
C)  rolls. 
D)  yeast breads. 
E)  biscuits.

Question 8

The ingredients used during pastry preparation have a time/temperature-sensitive nature.

Accepted Answer

A) True 
 B)False

Question 9

Flour is recommended as a thickener for fruit pie fillings because it does not contribute to the cloudiness of the filling.

Accepted Answer

A) True 
 B)False

Question 10

A plain 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, tarts, tartlets, and galettes. 
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, tarts, tartlets, and galettes. 
D)  made from butter and flour, with little or no added flavorings.

Question 11

Which of the following fats causes increased gluten formation in pastry dough?

Accepted Answer

A)  oil 
B)  high-quality butter 
C)  inexpensive butter and margarine 
D)  butter-flavored hydrogenated shortening 
A)  oil 
B)  high-quality butter 
C)  inexpensive butter and margarine 
D)  butter-flavored hydrogenated shortening

Question 12

Pie and pastry doughs contain _____ percent as much fat as they do flour, as compared to bread doughs, which usually contain only about _____ percent fat.

Accepted Answer

A)  30, 8 
B)  40, 10 
C)  50, 12 
D)  60, 14 
A)  30, 8 
B)  40, 10 
C)  50, 12 
D)  60, 14

Question 13

What are tarts?

Accepted Answer

A)  one-crust pies made with a milk and egg filling 
B)  free-standing pies without a top crust 
C)  pies made from an egg white or whipped cream foam 
D)  a pastry made from pâte à choux and filled with whipped cream 
E)  a pastry made with oil and filled with honey and nuts 
A)  one-crust pies made with a milk and egg filling 
B)  free-standing pies without a top crust 
C)  pies made from an egg white or whipped cream foam 
D)  a pastry made from pâte à choux and filled with whipped cream 
E)  a pastry made with oil and filled with honey and nuts

Question 14

Matching
Definition choices:
-pâte á choux

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

Exam 24: Pastries and Pies

Tenderness, in reference to pastry, is

Except for croissant, Danish, and brioche, the leavening agents for most pastry doughs are

While preparing dough to make tender pastry, you should

Cheesecake is an example of a custard pie, a one-crust pie made with milk and eggs.

The major differences among pastries are created by all of the following except the

When pastry dough is rolled out too thick and used as a top crust it may

The most delicate of all the baked products are

The ingredients used during pastry preparation have a time/temperature-sensitive nature.

Flour is recommended as a thickener for fruit pie fillings because it does not contribute to the cloudiness of the filling.

A plain pastry is

Which of the following fats causes increased gluten formation in pastry dough?

Pie and pastry doughs contain _____ percent as much fat as they do flour, as compared to bread doughs, which usually contain only about _____ percent fat.

What are tarts?

Matching Definition choices: -pâte á choux

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Pie and pastry doughs contain _ percent as much fat as they do flour, as compared to bread doughs, which usually contain only about _ percent fat.