Question 1

In the production of flaky pie dough, _________________________________.

Accepted Answer

A)  the fat is blended with the flour until smooth 
B)  the fat is cut into the flour until the particles are about the size of peas 
C)  the fat is cut into the flour until the mixture resembles cornmeal 
D)  the fat is rolled into the dough, which is then given 3 three-folds 
A)  the fat is blended with the flour until smooth 
B)  the fat is cut into the flour until the particles are about the size of peas 
C)  the fat is cut into the flour until the mixture resembles cornmeal 
D)  the fat is rolled into the dough, which is then given 3 three-folds B

Question 2

A soggy bottom crust might be caused by ________________________.

Accepted Answer

A)  using the wrong dough 
B)  filling the pie with hot filling 
C)  using the wrong baking temperature 
D)  all of the above 
E)  none of the above 
A)  using the wrong dough 
B)  filling the pie with hot filling 
C)  using the wrong baking temperature 
D)  all of the above 
E)  none of the above D

Question 3

To make mealy pie dough, the dough should be blended very thoroughly after the water is added.

Accepted Answer

A) True 
 B)False  False

Question 4

When making fruit fillings with a large quantity of sugar, part of the sugar should be added after the starch has finished its thickening process.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following is not one of the steps in the procedure for making a chiffon pie filling containing gelatin?

Accepted Answer

A)  Soften the gelatin in cold liquid. 
B)  Stir the gelatin mixture into the hot base until dissolved. 
C)  Fold whipped cream into the warm base. 
D)  Fold in whipped egg whites then fill pie shells and chill. 
A)  Soften the gelatin in cold liquid. 
B)  Stir the gelatin mixture into the hot base until dissolved. 
C)  Fold whipped cream into the warm base. 
D)  Fold in whipped egg whites then fill pie shells and chill.

Question 6

The best way to thaw a 30-lb container of frozen fruit is to set the container in a warm place, such as near an oven, until the fruit has thawed.

Accepted Answer

A) True 
 B)False

Question 7

If an empty pie shell shrinks excessively when baked, this fault might be caused by not enough gluten development in the dough.

Accepted Answer

A) True 
 B)False

Question 8

The main ingredients in graham cracker crumb crust are _____________, __________, and__________________.

Accepted Answer

A)  graham cracker crumbs; pastry flour; butter 
B)  graham cracker crumbs; sugar; ice water 
C)  graham cracker crumbs; sugar; melted butter 
D)  none of the above 
A)  graham cracker crumbs; pastry flour; butter 
B)  graham cracker crumbs; sugar; ice water 
C)  graham cracker crumbs; sugar; melted butter 
D)  none of the above

Question 9

Pumpkin pie should be started at high heat in the lower part of the oven.

Accepted Answer

A) True 
 B)False

Question 10

Canned fruit that contains no added water is called ___________________.

Accepted Answer

A)  solid pack 
B)  water pack 
C)  heavy pack 
D)  natural pack 
A)  solid pack 
B)  water pack 
C)  heavy pack 
D)  natural pack

Question 11

The best starch to use for thickening cream pie fillings is ____________________.

Accepted Answer

A)  pastry flour 
B)  waxy maize 
C)  modified starch 
D)  cornstarch 
A)  pastry flour 
B)  waxy maize 
C)  modified starch 
D)  cornstarch

Question 12

The fat used most frequently in volume production of pie doughs is ____________.

Accepted Answer

A)  regular shortening 
B)  emulsified shortening 
C)  lard 
D)  margarine 
E)  none of the above 
A)  regular shortening 
B)  emulsified shortening 
C)  lard 
D)  margarine 
E)  none of the above

Question 13

Fresh pie dough, not rerolled scraps, should be used for lattice-top crusts.

Accepted Answer

A) True 
 B)False

Question 14

When topping a pie with meringue, you must be careful not to let the meringue touch the rim of the crust.

Accepted Answer

A) True 
 B)False

Question 15

Butterscotch pie filling is given its flavor primarily by sweetening it with a large quantity of brown sugar.

Accepted Answer

A) True 
 B)False

Question 16

The approximate ratio of ingredients in flaky pie dough is 5 lb fat to 3½ lb flour to 1½ lb liquid.

Accepted Answer

A) True 
 B)False

Question 17

If the filling of a fruit pie bubbles out during baking, which of the following factors is not likely to be the cause?

Accepted Answer

A)  Oven too hot 
B)  Filling hot when put in shell 
C)  Top and bottom crusts not sealed together 
D)  No steam vents in top crust 
A)  Oven too hot 
B)  Filling hot when put in shell 
C)  Top and bottom crusts not sealed together 
D)  No steam vents in top crust

Question 18

Which of the following is not a step in the cooked juice method?

Accepted Answer

A)  Drain the juice from the fruit. 
B)  Bring the juice to a boil. 
C)  Sift the starch into the boiling juice. 
D)  Stir the fruit into the thickened juice. 
A)  Drain the juice from the fruit. 
B)  Bring the juice to a boil. 
C)  Sift the starch into the boiling juice. 
D)  Stir the fruit into the thickened juice.

Question 19

The best flour to use in flaky pie crust is _______________________.

Accepted Answer

A)  patent flour 
B)  pastry flour 
C)  cake flour 
D)  short flour 
A)  patent flour 
B)  pastry flour 
C)  cake flour 
D)  short flour

Question 20

Uncooked pineapple should not be added to a gelatin-based filling.

Accepted Answer

A) True 
 B)False

Exam 13: Pies

In the production of flaky pie dough, _________________________________.

A soggy bottom crust might be caused by ________________________.

To make mealy pie dough, the dough should be blended very thoroughly after the water is added.

When making fruit fillings with a large quantity of sugar, part of the sugar should be added after the starch has finished its thickening process.

Which of the following is not one of the steps in the procedure for making a chiffon pie filling containing gelatin?

The best way to thaw a 30-lb container of frozen fruit is to set the container in a warm place, such as near an oven, until the fruit has thawed.

If an empty pie shell shrinks excessively when baked, this fault might be caused by not enough gluten development in the dough.

The main ingredients in graham cracker crumb crust are _____________, __________, and__________________.

Pumpkin pie should be started at high heat in the lower part of the oven.

Canned fruit that contains no added water is called ___________________.

The best starch to use for thickening cream pie fillings is ____________________.

The fat used most frequently in volume production of pie doughs is ____________.

Fresh pie dough, not rerolled scraps, should be used for lattice-top crusts.

When topping a pie with meringue, you must be careful not to let the meringue touch the rim of the crust.

Butterscotch pie filling is given its flavor primarily by sweetening it with a large quantity of brown sugar.

The approximate ratio of ingredients in flaky pie dough is 5 lb fat to 3½ lb flour to 1½ lb liquid.

If the filling of a fruit pie bubbles out during baking, which of the following factors is not likely to be the cause?

Which of the following is not a step in the cooked juice method?

The best flour to use in flaky pie crust is _______________________.

Uncooked pineapple should not be added to a gelatin-based filling.

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

Filters

The main ingredients in graham cracker crumb crust are _, , and________.