Question 1

Cream pie fillings are usually thickened primarily with flour

Accepted Answer

A) True 
 B)False

Question 2

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

Accepted Answer

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

Question 3

Definition choices:
-A dough that is rich in eggs and is commonly used for cream puffs

Accepted Answer

A) quick pastry 
B) phyllo dough 
C) pâte á choux 
D) Danish pastry 
E) spanakopita 
A) quick pastry 
B) phyllo dough 
C) pâte á choux 
D) Danish pastry 
E) spanakopita

Question 4

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

Accepted Answer

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

Question 5

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

Accepted Answer

Phyllo dough, also spelled filo or fillo

Question 6

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

Accepted Answer

The answer of How is a rolled pie crust transferred...

Question 7

When using starches for thickening pie fillings

Accepted Answer

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. 
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 8

Puff pastry can increase up to _____ times its original size

Accepted Answer

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

Question 9

A plain pastry is

Accepted Answer

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. 
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 10

A puff pastry is

Accepted Answer

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. 
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 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 _____

Accepted Answer

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 
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 12

Definition choices:
-A pastry dough that combines the mixing techniques of a plain pastry with the rolling and folding of a puff pastry

Accepted Answer

A) quick pastry 
B) phyllo dough 
C) pâte á choux 
D) Danish pastry 
E) spanakopita 
A) quick pastry 
B) phyllo dough 
C) pâte á choux 
D) Danish pastry 
E) spanakopita

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

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. 
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 15

Definition choices:
-A sweet pastry made with yeast

Accepted Answer

A) quick pastry 
B) phyllo dough 
C) pâte á choux 
D) Danish pastry 
E) spanakopita 
A) quick pastry 
B) phyllo dough 
C) pâte á choux 
D) Danish pastry 
E) spanakopita

Question 16

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

Accepted Answer

The answer of What is the role of fat in...

Question 17

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

Accepted Answer

Fruit fillings can be made using old-fas

Question 18

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

Accepted Answer

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

Question 19

When making pastry, _____ may be needed at higher altitudes

Accepted Answer

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

Question 20

Which flour is recommended for use in pastry doughs?

Accepted Answer

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

Exam 24: Pies and Pastries

Cream pie fillings are usually thickened primarily with flour

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

Definition choices: -A dough that is rich in eggs and is commonly used for cream puffs

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

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

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

When using starches for thickening pie fillings

Puff pastry can increase up to _____ times its original size

A plain pastry is

A puff pastry is

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 _____

Definition choices: -A pastry dough that combines the mixing techniques of a plain pastry with the rolling and folding of a puff pastry

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

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

Definition choices: -A sweet pastry made with yeast

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

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

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

When making pastry, _____ may be needed at higher altitudes

Which flour is recommended for use in pastry doughs?

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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

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 ___