Deck 11: Pies and Tarts

Question 1

is a type of pie or tart crust that has the rich flavor of butter and a delicate cookielike texture.

Answer 1

Pâte sucrée

Question 2

Freezing a custard pie ensures that it will remain fresh.

Answer 2

False

Question 3

Before baking, cooked fruit fillings are boiled until the mixture thickens.

Answer 3

True

Question 4

When milk is used in place of water in pie crust, it will be less dark and crisp after baking.

Question 5

When mixing flaky pie dough with an electric mixer, use frozen fat and the paddle attachment on low speed.

Question 6

MATCHING
a) softened butter blended with sugar and eggs
b) cold fat cut into pea-sized pieces
c) cold fat cut in until it resembles cornmeal
Flaky dough

Question 7

MATCHING
a) softened butter blended with sugar and eggs
b) cold fat cut into pea-sized pieces
c) cold fat cut in until it resembles cornmeal
Mealy dough

Question 8

A filling that is too moist can produce a(n) crust after it is baked.

Question 9

MATCHING
a) softened butter blended with sugar and eggs
b) cold fat cut into pea-sized pieces
c) cold fat cut in until it resembles cornmeal
Sweet tart dough

Question 10

When baking an unfilled pie or tart shell, leave pie weights in a crust-lined pan until the dough is thoroughly baked.

Question 11

To keep flaky dough from sticking, roll it out on a table dusted with flour.

A) pastry
B) cake
C) bread
D) rice

Question 12

Shake a custard pie gently to see if it has finished baking; it should show slight movement.

Question 13

Cooked fruit fillings should

A) be used for pies made with dry fruit such as apples or raisins.
B) be used for pies made with canned or frozen fruit.
C) be baked in a flaky dough crust.
D) not contain any starch or flour.

Question 14

Both flaky and meal dough requires

A) cold water and chilled fat.
B) cold water and softened fat.
C) softened fat and eggs.
D) creamed fat and sugar.

Question 15

To keep the crust from getting soggy, line a prebaked tart shell with a thin layer of spongecake before filling it with a cream or custard filling.

Question 16

When baking custard pie, start it at high heat near the bottom of the oven, then lower the temperature to finish cooking the filling slowly.

Question 17

Pie crust shrinks after baking because

A) the dough was overmixed.
B) the oven temperature was too low during baking.
C) the crust was baked too long.
D) there was too much fat in the formula.

Question 18

A typical ratio of ingredients for crumb crust is

A) one part melted butter, two parts sugar and four parts crumbs.
B) equal parts melted butter, sugar and crumbs.
C) one part crumbs, two parts melted butter and four parts sugar.
D) one part melted butter, one part sugar and two parts crumbs.

Question 19

Which of the following fats produces the flakiest pie crust?

A) Butter
B) Butter and solid vegetable shortening
C) Solid vegetable shortening
D) Vegetable oil

Question 20

Lemon meringue pie should be cooled at room temperature, then refrigerated overnight before eating.

Question 21

in the formula makes sweet tart dough sturdier than flaky or meal dough.

Question 22

Cooked juice fillings should be before placing them in pre-cooked pie shells.

Question 23

In order to make a pie crust easier to roll, thoroughly it before using.

Question 24

is a type of animal fat that produces a flaky crust with a distinctive flavor. It is best used to make crusts for savory applications.

Question 25

Pie crusts that are baked before being filled are said to be baked .