Pastries & Pies Test Review Flashcards
1
Q
Pie
A
Composed of a sweet or savory filling in a baked crust.
2
Q
Tart
A
Similar to a pie except it’s shallow, straight-sided pan often with fluted edges –Usually open-faced.
3
Q
Flakiness of pie is dependent on…
A
… the type of fat used and how big the pieced of fat are.
4
Q
What to and what not to do with pie scraps-
A
- Trim the overhanging dough and seal the crust to form a double thick edge
- Excessdough can be used for latticework
5
Q
Chiffon Pie
A
- Created by adding gelatin to a stirred custard or fruit purée
- light, fluffy filling containing gelatin for stabilization
- Fillings lightened by addition of beaten egg whites and or whipped cream.
6
Q
Cream Pie
A
- Uses flavored pastry cream
- Cream filling cooked on stovetop.
- Filling can go in crust warm or piped in while chilled.
- Uses yolks + thicken with cornstarch
7
Q
Custard filling
A
- Soft filling that bakes along with the crust
- Uses whole egg + thicken with coagulated egg yolk.
8
Q
Fruit Pies
A
- Filling is a mixture of fruit, fruit juices, spices, and sugar thickened w/ starch.
- Fruit can be fresh, frozen, or canned.
- Starch can be flour cornstarch, tapioca/aged commercial instant, or pre-gelatinized starch.
9
Q
Method 1- Cooked Fruit:
A
- Fruit, water, and juices are all cooked together and then thickened with a starch.
- Used for fruit that needs to be cooked (fresh) and dried fruit.
- most common way to prepare fresh fruit pie in an operation.
- Examples: Fresh apple, raisin, and rhubarb
10
Q
Vol-au-vent
A
Larger, deep shells– savory main course item.
11
Q
Method 2- Cooked Juice:
A
- Gel is made separately by cooking fruit juice, water, and sugar with a starch.
- Best used for canned fruit that has a syrup or water content
- Helps fruit maintain its shape and consistency
- Examples: cherry, blueberry, and other berries, peach, and frozen or canned apple fillings
12
Q
Method 3: Baked
A
- Fruit, starch, sugar, and seasonings are all mixed and placed in unbaked pie shells
- Dough and filling are baked simultaneously.
- Best for frozen and Canned Fruit
Examples: Canned apples, Frozen berries
13
Q
Puff pastry scraps cannot be…
A
…rerolled for products requiring high rise because it destroys the layers. They can however be used for cookies
14
Q
Pate Sucree
A
- Aka Sweet dough
- Very rich and not flaky dough
- Used for sweet tart shells
- Creates crisp but tender crust
15
Q
Mealy Dough
A
- Takes its name from it’s raw texture
- Fat is blended in more thoroughly until the mixture resembling coarse cornmeal.
- Used for used for custard, cream, and fruit pies.
- Uses Butter
