Exam 11: Pies and Tarts

Which of the following fats produces the flakiest pie crust?

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

Explain the differences and similarities among common, Swiss and Italian meringues.

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.

In which ways might crêpes be served as a hot plated dessert?

______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.

A typical ratio of ingredients for crumb crust is

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