Exam 24: Pies and Pastries

Which of the following is the major contributor to flakiness?

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?

What type of pastry is often used for potpies that are to be filled will meat, vegetables, and beans?

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

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

Brioche pastries are

The only function of salt in a pastry is flavor.

Cheesecake is an example of a meringue pie.

The most delicate of all the baked products are

Which of the following refers to a pastry with a grainy or less flaky texture, created by coating all the flour with fat?

What type of pans should not be used when baking pies because they take too long to heat?

Which type of pastry is very light, airy, and flaky?

What is a sugar-based icing poured over pies or pastries that hardens to provide flavor and structure?

When making pastry, _____ may be needed at higher altitudes.

Blind baking a piecrust is baking

What is the major contributor to pastry flakiness?

It is best to avoid overworking the pie dough during mixing or rolling because it

Pie fillings should be added to piecrusts

Which type of dough contains no eggs?

While preparing dough to make tender pastry, you should