Question 1

What is phyllo dough? What is it used for? Why does it need to be covered?

Accepted Answer

Phyllo dough, also spelled filo or fillo

Question 2

Explain which ingredients are tenderizers and which ingredients are tougheners in flour mixtures used to bake pastries.

Accepted Answer

Tenderizers in flour mixtures used to ba

Question 3

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 piecrust on top 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 piecrust on top of it for baking.

Question 4

A few drops of which of these aromatic flavors distilled from fruits, spices, and other plants are enough to change a food's flavor profile?

Accepted Answer

A)  extracts 
B)  flavored oils 
C)  alcohol 
D)  essences 
A)  extracts 
B)  flavored oils 
C)  alcohol 
D)  essences

Question 5

Explain the difference between preparing a fruit pie using the old-fashioned method, the cooked-juice method, and the cooked-fruit method.

Accepted Answer

The old-fashioned method of preparing a

Question 6

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

Accepted Answer

To transfer a rolled piecrust to a pie p

Question 7

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 8

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 these are correct. 
A)  physical. 
B)  chemical. 
C)  biological. 
D)  All of these are correct.

Question 9

What is the arrangement of alternating layers of fat and flour in rolled pastry dough called?

Accepted Answer

A)  choux pastry 
B)  lamination 
C)  plain pastry 
D)  brioche pastry 
A)  choux pastry 
B)  lamination 
C)  plain pastry 
D)  brioche pastry

Question 10

A delicate pastry that puffs up in size during baking because of its many alternating layers of fat and flour is called

Accepted Answer

A)  croissant pastry. 
B)  blitz pastry. 
C)  puff pastry. 
D)  glaze. 
A)  croissant pastry. 
B)  blitz pastry. 
C)  puff pastry. 
D)  glaze.

Question 11

Flour is not recommended for a pie filling because it has a tendency to cloud the filling.

Accepted Answer

A) True 
 B)False

Question 12

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 13

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 role of fat in producing flaky pastr

Question 14

Thickeners for pie fillings are often

Accepted Answer

A)  animal protein based. 
B)  gluten free. 
C)  starch based. 
D)  baked prior to adding into shell. 
A)  animal protein based. 
B)  gluten free. 
C)  starch based. 
D)  baked prior to adding into shell.

Question 15

What are essences that have been diluted in alcohol because the latter acts as a preservative?

Accepted Answer

A)  extracts 
B)  alcohol 
C)  flavored oils 
D)  essences 
A)  extracts 
B)  alcohol 
C)  flavored oils 
D)  essences

Question 16

The leavening agent in the majority of pastry is

Accepted Answer

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

Question 17

A pastry is essentially a variety of bread that is

Accepted Answer

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. 
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

Brioche pastries are made from a sweet yeast dough that is not laminated.

Accepted Answer

A) True 
 B)False

Question 19

Why is pastry so crisp?

Accepted Answer

Pastry is crisp due to the combination o

Question 20

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

Exam 24: Pies and Pastries

What is phyllo dough? What is it used for? Why does it need to be covered?

Explain which ingredients are tenderizers and which ingredients are tougheners in flour mixtures used to bake pastries.

An extra flaky bottom crust can be obtained by

A few drops of which of these aromatic flavors distilled from fruits, spices, and other plants are enough to change a food's flavor profile?

Explain the difference between preparing a fruit pie using the old-fashioned method, the cooked-juice method, and the cooked-fruit method.

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

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

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

What is the arrangement of alternating layers of fat and flour in rolled pastry dough called?

A delicate pastry that puffs up in size during baking because of its many alternating layers of fat and flour is called

Flour is not recommended for a pie filling because it has a tendency to cloud the filling.

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

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.

Thickeners for pie fillings are often

What are essences that have been diluted in alcohol because the latter acts as a preservative?

The leavening agent in the majority of pastry is

A pastry is essentially a variety of bread that is

Brioche pastries are made from a sweet yeast dough that is not laminated.

Why is pastry so crisp?

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

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