Deck 24: Pies and Pastries

Question 1

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

A) blitz
B) fat
C) flour
D) mealy

Answer 1

D

Question 2

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

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

Answer 2

C

Question 3

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

A) choux
B) laminated
C) blitz
D) puff

Answer 3

A

Question 4

Pastry made for producing piecrusts, quiches, and main-dish pies is called

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

Question 5

The most delicate of all the baked products are

A) muffins.
B) pastries.
C) rolls.
D) yeast breads.
E) biscuits.

Question 6

Napoleon pastry is an example of a

A) brioche.
B) filo pastry.
C) quick (blitz) pastry.
D) Danish pastry.

Question 7

The major differences among pastries result from all of the following except

A) decision to use egg whites or whole eggs.
B) type of fat.
C) major leavening source.
D) addition of sugar or salt.
E) baking technique.

Question 8

Shortcrust pastry or pie pastry is also known as

A) a delicate pastry that puffs up in size during baking due to alternating layers of fat and flour.
B) a hearty pastry made with nut meats, butter, and cream.
C) a pastry used for piecrusts, tarts, tartlets, and galettes.
D) a pastry made from butter and flour with little or no added flavorings.

Question 9

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

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

Question 10

Which of the following is the major contributor to flakiness?

A) fat
B) flour
C) meal
D) blitz

Question 11

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

A) short dough pastry
B) plain pastry
C) hot-water crust pastry
D) choux pastry

Question 12

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

A) 2
B) 4
C) 6
D) 8
E) 10

Question 13

A pastry is essentially a variety of bread that is

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 14

Which type of phyllo pastry is made with honey and nuts?

A) patatopita
B) baklava
C) spanakopita
D) tiropita

Question 15

Which flour is recommended for use in pastry doughs?

A) bleached all-purpose
B) cake
C) pastry
D) whole wheat
E) bread

Question 16

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

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

Question 17

Brioche pastries are

A) filled with honey and nuts and create a very sweet, heavy dessert shaped into triangles.
B) made with potatoes.
C) sweet and made with semolina flour.
D) commonly airy buns and loaves.

Question 18

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

A) puff pastry
B) blitz pastry
C) Danish pastry
D) pie pastry

Question 19

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

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

Question 20

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.

A) eggs
B) fat
C) water
D) manipulation

Question 21

While preparing dough to make tender pastry, you should

A) add acid to the dough.
B) flatten large pieces of cold fat.
C) keep the fat cold in large pea-sized pieces.
D) use warm water.

Question 22

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

A) less liquid
B) more liquid
C) more fat
D) less fat
E) a harder flour

Question 23

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

A) shiny metal
B) thick metal
C) glass
D) either dull finish or Pyrex™ glass

Question 24

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

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 25

The leavening agent in the majority of pastry is

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

Question 26

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

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

Question 27

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

A) cream
B) custard
C) chiffon
D) meringue
E) pastry

Question 28

Which type of dough contains no eggs?

A) choux pastry
B) plain pastry
C) cream puff pastry
D) phyllo dough

Question 29

An extra flaky bottom crust can be obtained by

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 30

Thickeners for pie fillings are often

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

Question 31

The ingredients used during pastry preparation have a time-/temperature-sensitive nature.

Question 32

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?

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

Question 33

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

A) elongates the gluten strands.
B) makes the crust crumble lightly.
C) increases chilling/resting time.
D) None of these are correct.
E) All of these are correct.

Question 34

Which of the following starches thickens only when heated?

A) arrowroot
B) cornstarch
C) ClearJel^®
D) tapioca
E) All of these are correct.
F) None of these are correct.

Question 35

Pie fillings should be added to piecrusts

A) immediately before baking.
B) approximately 10 minutes before baking.
C) that have been pricked before baking.
D) only when the temperature of the filling is cold.

Question 36

Why is plain pastry dough refrigerated?

A) to coat the flour with fat
B) to coagulate the egg protein
C) to relax the gluten
D) to allow flavors to meld prior to baking

Question 37

The size of a pie pan determines the number of pie slices. An 8-inch pan yields _____ slices, while a 9-inch pan yields _____ slices, and a 10-inch pan yields _____ slices.

A) 2; 4; 5
B) 3 to 4; 4 to 5; 5 to 6
C) 6; 8; 10
D) 7 to 8; 9 to 10; 11 to 12

Question 38

Blind baking a piecrust is baking

A) an unfilled piecrust.
B) from a cold oven start.
C) a refrigerated piecrust.
D) a two-crust pie.

Question 39

The flavors of many foods are improved through the addition of wine, liqueurs, and spirits generally known as

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

Question 40

What is the major contributor to pastry flakiness?

A) fat
B) sugar
C) cooking time
D) cooking temperature

Question 41

Arrowroot is a common low-gloss thickener made from corn that is used to thicken fruit fillings as long as they are not acidic.

Question 42

The only function of salt in a pastry is flavor.

Question 43

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

Question 45

Explain lamination and how a plain pastry and a puff pastry differ. Be careful to emphasize both composition and preparation techniques. How do you roll puff pastry? What happens when a puff pastry is either insufficiently or excessively folded?

Question 46

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.

Question 47

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

Question 48

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?

Question 49

If you bake a pie that ends up with a pale, dull color, list five possible things that may be the reason for this problem.

Question 50

In pastry, the only function of salt is to add flavor.

Question 51

How should pastry be stored?

Question 52

Cheesecake is an example of a meringue pie.

Question 53

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.

Question 54

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

Question 55

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

Question 56

The structure of pastry is primarily set by the coagulation of flour proteins during baking.

Question 57

The fat particle size is relatively unimportant as a contributor to the flakiness of a crust.

Question 58

Why is pastry so crisp?

Question 59

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

Question 60

To maximize flakiness in pastry preparation, all ingredients and utensils should be kept cold.