Deck 11: Pies and Tarts

Question 1

Cooked juice fillings should be______ before placing them in pre-cooked pie shells.

Answer 1

cooled

Question 2

A filling that is too moist can produce a(n) ______crust after it is baked.

Answer 2

soggy

Question 3

Shake a custard pie gently to see if it has finished baking; it should show slight movement.

Answer 3

True

Question 4

Pie crust shrinks after baking because

A) the dough was overmixed.
B) the oven temperature was too low during baking.
C) the crust was baked too long.
D) there was too much fat in the formula.

Question 5

Lemon meringue pie should be cooled at room temperature, then refrigerated overnight before eating.

Question 6

When baking an unfilled pie or tart shell, leave pie weights in a crust-lined pan until the dough is thoroughly baked.

Question 7

_______ ______is a type of pie or tart crust that has the rich flavor of butter and a delicate cookielike texture.

Question 8

To keep flaky dough from sticking, roll it out on a table dusted with _______flour.

A) pastry
B) cake
C) bread
D) rice

Question 9

A typical ratio of ingredients for crumb crust is

A) one part melted butter, two parts sugar and four parts crumbs.
B) equal parts melted butter, sugar and crumbs.
C) one part crumbs, two parts melted butter and four parts sugar.
D) one part melted butter, one part sugar and two parts crumbs.

Question 10

Flaky dough

A) softened butter blended with sugar and eggs

Question 11

Pie crusts that are baked before being filled are said to be baked _____.

Question 12

When milk is used in place of water in pie crust, it will be less dark and crisp after baking.

Question 13

Which of the following fats produces the flakiest pie crust?

A) Butter
B) Butter and solid vegetable shortening
C) Solid vegetable shortening
D) Vegetable oil

Question 14

Before baking, cooked fruit fillings are boiled until the mixture thickens.

Question 15

When mixing flaky pie dough with an electric mixer, use frozen fat and the paddle attachment on low speed.

Question 16

Freezing a custard pie ensures that it will remain fresh.

Question 17

To keep the crust from getting soggy, line a prebaked tart shell with a thin layer of spongecake before filling it with a cream or custard filling.

Question 18

Cooked fruit fillings should

A) be used for pies made with dry fruit such as apples or raisins.
B) be used for pies made with canned or frozen fruit.
C) be baked in a flaky dough crust.
D) not contain any starch or flour.

Question 19

When baking custard pie, start it at high heat near the bottom of the oven, then lower the temperature to finish cooking the filling slowly.

Question 20

Both flaky and meal dough requires

A) cold water and chilled fat.
B) cold water and softened fat.
C) softened fat and eggs.
D) creamed fat and sugar.

Question 21

______is a type of animal fat that produces a flaky crust with a distinctive flavor. It is best used to make crusts for savory applications.

Question 22

In order to make a pie crust easier to roll, thoroughly _____it before using.

Question 23

Why is it said that éclair paste is the only dough that is cooked before it is baked? Why is this step necessary? List three ways of using éclair paste in making classic desserts.

Question 24

Explain the differences and similarities among common, Swiss and Italian meringues.

Question 25

______ _____in the formula makes sweet tart dough sturdier than flaky or meal dough.

Question 26

Discuss ways in which phyllo dough may be used to make tart or pie products.

Question 27

Explain the process by which products made from éclair paste are leavened.

Question 28

In which ways might crêpes be served as a hot plated dessert?