Deck 13: Pies

Question 1

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

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

Answer 1

A

Question 2

Salt is incorporated into pie dough by_____________________________.

A) sifting it with the flour
B) dissolving it in the water
C) blending it with the fat
D) none of the above

Answer 2

B

Question 3

In the production of flaky pie dough, _________________________________.

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

Answer 3

B

Question 4

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

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 5

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

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

Question 6

The most appropriate type of pie dough or crust to use for pumpkin pie is ________________.

A) flaky pie dough, unbaked
B) mealy pie dough, unbaked
C) mealy pie dough, prebaked
D) crumb crust

Question 7

A good baking temperature for a double-crust apple pie is ______________.

A) 325°F
B) 375°F
C) 425°F
D) 500°F

Question 8

To make a bottom crust for a 9-in. fruit pie, you will need about ______________.

A) 4 oz of dough
B) 8 oz of dough
C) 15 oz of dough
D) 18 oz of dough

Question 9

A soggy bottom crust might be caused by ________________________.

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

Question 10

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

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

Question 11

The ideal starch to use for thickening apple pie filling is _____________________.

A) pastry flour
B) tapioca
C) waxy maize
D) cornstarch

Question 12

The best starch to use in pie fillings that are to be frozen is __________________.

A) waxy maize
B) cornstarch
C) tapioca
D) pastry flour

Question 13

Canned fruit that contains no added water is called ___________________.

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

Question 14

Fruits that are canned with added sugar and water or juice are called____________.

A) solid pack
B) water pack
C) syrup pack
D) sugar pack

Question 15

Which method is usually used to make pie filling from canned peaches?

A) Cooked fruit method
B) Cooked juice method
C) Canned fruit method
D) Drained weight method

Question 16

To make raisin pie, you would most likely use the __________________.

A) cooked fruit method
B) cooked juice method
C) dried fruit method
D) old-fashioned method

Question 17

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

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 18

The primary thickening agent in pecan pie is ____________.

A) cornstarch
B) waxy maize
C) corn syrup
D) eggs

Question 19

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

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 20

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

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 21

Water for pie dough should be lukewarm (90°F) when added to the flour and shortening.

Question 22

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

Question 23

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

Question 24

When you are lining pie tins with dough, the dough should be stretched slightly to fill the tin and to avoid folds or wrinkles in the dough.

Question 25

In a double-crust pie, it is important to seal the top and bottom crusts together well all around the rim.

Question 26

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

Question 27

Fruit fillings should be cooled before filling pie shells.

Question 28

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

Question 29

To prepare baked pie shells for cream pies, you should pierce the dough with a fork all over the bottom before baking.

Question 30

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

Question 31

Frozen fruits made into pie fillings are partially thawed before being used.

Question 32

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

Question 33

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.

Question 34

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.

Question 35

To flavor chocolate cream pie, you can use either cocoa or chocolate.

Question 36

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

Question 37

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