Deck 24: Pastries and Pies

Question 1

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

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.

Answer 1

A

Question 2

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

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

Answer 2

C

Question 3

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.

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

Answer 3

C

Question 4

Lamination is

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 5

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

A) the number and brand of ingredients
B) the amount of ingredients and the baking time
C) the proportions of ingredients and the preparation technique
D) the preparation technique and the cooling time

Question 6

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

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

Question 7

A pastry is essentially a variety of bread that is

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 8

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

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

Question 9

Brioche pastries

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.

Question 10

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

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

Question 11

A puff pastry is

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 12

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

A) 4
B) 7
C) 10
D) 14

Question 13

Which flour is recommended for use in pastry doughs?

A) bleached all-purpose
B) cake
C) pastry
D) whole wheat
E) bread

Question 14

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.

A) eggs
B) fat
C) water
D) manipulation

Question 15

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

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

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

Question 17

The most delicate of all the baked products are

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

Question 18

The leavening for puff pastry is

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

Question 19

A plain pastry is

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 20

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

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

Question 21

Tenderness, in reference to pastry, is

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 22

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

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 23

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

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 24

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 _____.

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 25

Blind-baked pie shells tend to

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.

Question 26

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

Question 27

The leavening agent in the majority of pastry is

A) provided by the incorporation of air into the dough.
B) steam.
C) carbon dioxide.
D) the same as that used in breads.

Question 28

When using starches for thickening pie fillings

A) the process begins by slowly stirring warm liquid into the starch until both ingredients are thoroughly mixed into a paste.
B) the starch paste is combined with an acid and then combined with the fruit where it will be heated in the pie during baking.
C) the starch should not be heated too long because the granules will rupture and the starch will lose its thickening power and may even become thin again.
D) the starch should not be heated too long because the granules will thicken excessively and the resulting filling will be very viscous.

Question 29

What are tarts?

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 30

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

A) using pastry flour.
B) including an acid like unflavored vinegar or yogurt.
C) substituting an egg yolk for some of the liquid.
D) adding granulated sugar.
E) using a very small amount of hot water.

Question 31

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

A) cream
B) custard
C) chiffon
D) meringue
E) pastry

Question 32

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

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

Question 33

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

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

Question 34

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

A) it elongates the gluten strands.
B) it makes the crust crumble lightly.
C) it increases chilling/resting time.
D) none of the above answers is correct
E) all of the above answers are correct

Question 35

Regarding eggs, which statement is false?

A) Whole eggs make tougher pastries by acting as binders.
B) Egg whites make tougher pastries by adding more water.
C) The protein content of the white contributes to pastry toughness.
D) all of the above statements are true
E) all of the above statements are false

Question 36

Pie fillings should be added to pie crusts

A) immediately before baking.
B) approximately ten minutes before baking.
C) that have been pricked before baking.
D) only when the temperature of the filling is cold.

Question 37

While preparing dough to make tender pastry, you should

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 38

The flakiness of pastry is best achieved by

A) keeping fat cold and in pea-sized pieces.
B) incorporating large, chunky pieces of cold fat into the flour mixture.
C) using vegetable oil.
D) adding liquid to the flour mixture before mixing in the fat.
E) using your hands to lightly knead the dough.

Question 39

An extra flaky bottom crust can be obtained by

A) pricking the pie dough with a fork.
B) weighing the pie dough down with beans, which are removed a few minutes before the baking is completed.
C) covering the bottom of the crust with aluminum foil.
D) placing a cookie sheet on the rack prior to heating the oven and then placing the pie crust on top of it for baking.

Question 40

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

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

Question 41

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

Question 42

Matching
Definition choices:
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
phyllo dough

Question 43

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

Question 44

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

Question 45

Matching
Definition choices:
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
Danish pastry

Question 46

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

Question 47

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

Question 48

Matching
Definition choices:
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
pâte á choux

Question 49

Cream pie fillings are usually thickened primarily with flour.

Question 50

The only function of salt in a pastry is flavor.

Question 51

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

Question 52

Hydrogenated shortenings and/or lard produce the flakiest crust.

Question 53

Matching
Definition choices:
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
quick (blitz)pastry

Question 54

Matching
Definition choices:
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
spanakopita