Question 1

If all-purpose flour is used instead of pastry or cake flour, gluten formation increases, so additional _____ is/are sometimes necessary to increase tenderness

Accepted Answer

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

Question 2

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

Accepted Answer

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. 
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 3

Blind-baked pie shells tend to

Accepted Answer

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. 
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 4

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

Accepted Answer

A) True 
 B)False

Question 5

Regarding eggs, which statement is false?

Accepted Answer

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 
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 6

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

Accepted Answer

A) True 
 B)False

Question 7

_____ pastry is more like a thick paste than a dough

Accepted Answer

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

Question 8

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?

Accepted Answer

The answer of Explain lamination and how a plain pastry...

Question 9

Which of the following fats causes increased gluten formation?

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 10

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

Accepted Answer

In flour mixtures, the balance between t

Question 11

Leavening for puff pastry is

Accepted Answer

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

Question 12

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

Accepted Answer

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

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

A) True 
 B)False

Question 15

Pie crust fillings should be added to pies

Accepted Answer

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. 
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 16

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 17

An extra flaky bottom crust can be obtained by

Accepted Answer

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. 
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 18

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

Accepted Answer

A) True 
 B)False

Question 19

The major differences among pastries are created by everything 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 20

The flakiness of pastry is best achieved by

Accepted Answer

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. 
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.

Exam 24: Pies and Pastries

If all-purpose flour is used instead of pastry or cake flour, gluten formation increases, so additional _____ is/are sometimes necessary to increase tenderness

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

Blind-baked pie shells tend to

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

Regarding eggs, which statement is false?

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

_____ pastry is more like a thick paste than a dough

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?

Which of the following fats causes increased gluten formation?

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

Leavening for puff pastry is

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

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

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

Pie crust fillings should be added to pies

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

An extra flaky bottom crust can be obtained by

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 everything except the

The flakiness of pastry is best achieved by

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