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44: In Review Questions
True or false. Pastry flour is the best flour to use for piecrust because it is higher in gluten and lower in starch than other flours.
A. True
B. False
List three reasons vegetable-based solid shortenings are the most popular choice for making pie dough.
To create flaky pie dough, cut the fat into the flour until it is the size of _____.
Why is mealy pie dough preferred for liquid fillings?
What can be done to pie dough that is too soft or sticky to roll?
True or false. Egg wash is commonly used to seal the top and bottom piecrusts together and provide a brown shiny finish.
A. True
B. False
Pie shells must be _____ before filling them with a cream- or chiffon-type filling.
The type of shortening typically used for short dough is _____.
A. butter
B. lard
C. omega-3 fatty acid
D. vegetable-based shortening
What product is used to keep the fruit decorations in place and prevent fruit tarts from drying out?
Puff pastry has a flaky texture from the many thin layers of _____ in the dough.
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