Deck 24: Pies and Pastries

Question 1

_____ pastry is more like a thick paste than a dough

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

Answer 1

C

Question 2

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

Answer 2

A

Question 3

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 cooking time

Answer 3

C

Question 4

If all-purpose flour is used 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 5

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)a plain pie or shortcrust pastry.

Question 6

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 used to make airy buns and loaves.

Question 7

Leavening for puff pastry is

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

Question 8

The ingredient that adds calories (kcal) and influences the texture of a pastry is

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

Question 9

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 10

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 11

The major differences among pastries are created by everything 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.

Question 12

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 ganettes.
D)made from butter and flour, with little or no added flavorings.

Question 13

The flakiness of pastry is best achieved by

A)keeping fat cold and in large, 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 14

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

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

Question 15

The most delicate of all the baked products are

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

Question 16

Which flour is recommended for use in pastry doughs?

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

Question 17

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 18

Puff pastry can increase up to _____ times its original size

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

Question 19

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

Question 20

In choux dough (cabbage paste) _____ whole eggs are beaten into a pound of flour mixture and then cooked into a smooth paste

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

Question 21

The leavening agent in pastry is

A)air.
B)steam.
C)carbon dioxide.
D)carbon monoxide.
E)oxygen.

Question 22

The only function of salt in a pastry is flavor

Question 23

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 paste is combined with an acid and then combined with the fruit where it will be heated in the pie during baking.
C)if the starch is heated too long, the granules will rupture and the starch will lose its thickening power and may even become thin again.
D)if the starch is heated too long, the granules will thicken up and the resulting filling will be very viscous.

Question 24

Which of the following fats causes increased gluten formation?

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

Question 25

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 26

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 27

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

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

Question 28

_____ 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 29

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 30

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 31

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

Question 32

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 atop of it for baking.

Question 33

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)4 slices, 6 slices, 8 slices
D)5 to 6 slices, 6 to 7 slices, 8 to 10 slices

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 toughness.
D)all of the above statements are true
E)all of the above statements are false

Question 36

Hydrogenated shortenings and/or lard produce the flakiest crust

Question 37

Pie crust fillings should be added to pies

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 38

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 39

The ingredients in pastries have a time/temperature-sensitive nature during the preparation of a pastry

Question 40

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 41

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

Question 42

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

Question 43

Describe the differences among and uses for the following pie and pastry fillings: fruit, including old-fashioned, cooked-juice, and cooked-fruit methods; cream; custard; chiffon; meringue; and pastry Give examples of various glazes and crumb toppings and where each one might be used

Question 44

Explain which ingredients are tenderizers and which ingredients are tougheners in flour mixtures

Question 45

Explain lamination and how a plain pastry and a puff pastry differ Be careful to emphasize both composition and preparation techniques How do you roll puff pastry? What happens when a puff pastry is either insufficiently or excessively folded?

Question 46

Flour is recommended in the filling of fruit pies because it does not contribute to the cloudiness of the filling

Question 47

How is a rolled pie crust transferred to a pie pan? Why is a pie crust vented? What are some different ways to vent a top crust? Describe different options for decorative pie crust edges

Question 48

What is choux dough? What is it used for? How do you prepare it? What are the main sources of leavening? What are some choux pastry problems and their causes?

Question 49

Definition choices:
a.quick pastry
b.phyllo dough
c.pâte á choux
d.Danish pastry
e.spanakopita
A sweet pastry made with yeast

Question 50

What is phyllo dough? What is it used for? Explain how to handle phyllo dough

Question 51

Cream pie fillings are usually thickened primarily with flour

Question 52

What is the role of fat in producing flaky pastry? How do the type of fat, temperature, and method of incorporation influence the texture of pastry? Compare and contrast the differences in making tender verses flaky pastries Explain the scientific reasoning behind these principles

Question 53

Definition choices:
a.quick pastry
b.phyllo dough
c.pâte á choux
d.Danish pastry
e.spanakopita
Thin sheets of dough made primarily with flour, water, and a small amount of oil

Question 54

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

Question 55

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

Question 56

How should pastry be stored?

Question 57

Definition choices:
a.quick pastry
b.phyllo dough
c.pâte á choux
d.Danish pastry
e.spanakopita
A pastry traditionally filled with spinach and feta cheese

Question 58

How can you lower the caloric value of a custard pie?

Question 59

Definition choices:
a.quick pastry
b.phyllo dough
c.pâte á choux
d.Danish pastry
e.spanakopita
A pastry dough that combines the mixing techniques of a plain pastry with the rolling and folding of a puff pastry

Question 60

Definition choices:
a.quick pastry
b.phyllo dough
c.pâte á choux
d.Danish pastry
e.spanakopita
A dough that is rich in eggs and is commonly used for cream puffs