Pies

Question 1

Pie

Answer 1

sweet or savory filling in a baked crust.
open-faced (without a top crust) or, topped with a full or lattice crust.
A pie is generally made in a round, slope-sided pan and cut into wedges for service.

Question 2

Tart

Answer 2

similar to pie except made in a shallow, straight-sided pan, often with fluted edges.
can be almost any shape; round, square, rectangular and petal shapes are the most common.
It is usually open-faced and derives much of its beauty from an attractive arrangement of glazed fruit, piped cream or chocolate decorations.

Question 3

Flaky dough,

Answer 3

pâte brisée, name from final baked texture.
best for pie top crusts and lattice coverings and may be used for prebaked shells that will be filled with a cooled filling shortly before service.

Question 4

Mealy dough

Answer 4

name from its raw texture. Used when soggy crust is problem (for example, as the bottom crust of a custard or fruit pie)
sturdier, resist sogginess unlike flaky dough

Question 5

Flaky dough
Pâte brisée

Answer 5

Very flaky; not sweet
Prebaked pie shells; pie top crusts

Question 6

Mealy dough
Pâte brisée

Answer 6

Moderately flaky; not sweet
Custard, cream or fruit pie crusts; quiche crusts

Question 7

Sweet dough
Pâte sucrée

Answer 7

Very rich; crisp; not flaky
Tart and tartlet shells

Question 8

Eclair paste
Pâte à choux

Answer 8

Hollow with crisp exterior
Cream puffs; éclairs; savory products

Question 9

Puff pastry
Pâte feuilletée

Answer 9

Rich but not sweet; hundreds of light, flaky layers
Tart and pastry cases; cookies; layered pastries. savory products

Question 10

Meringue
Meringue

Answer 10

Sweet; light; crisp or soft depending on preparation
Topping or icing; baked as a shell or componem for layered desserts; cookies

Question 11

Phyllo
Phyllo

Answer 11

Very thin, crisp, flaky layers; bland
Middle Eastern pastries and savory dishes, especially
hors d’oeuvre; baklava

Question 12

Is the Fat Cold in Mealy or Flaky dough

Answer 12

Cold

Question 13

Do Mealy and flaky dough use sugar

Answer 13

Barley

Question 14

Bigger the fat more

Answer 14

Flakiness

Question 15

Sweet dough

Answer 15

Rich, no flaky, used in sweet tart,
Sturdier due to egg yolks and fat blended thoroughly in it
less gluten more tender dough

Question 16

Shaping crusts

Answer 16

Roll dough to fit in pie pan, flour to make non stick

Question 17

Baked blind

Answer 17

Pie shell or tart shell that is baked infilled, using baking weights beans to support the crust as it bakes, to retain shape

Question 18

Dock

Answer 18

Prick small holes in an unbaked dough or crust to allow steam to escape

Question 19

Crumb crust

Answer 19

One part melted butter, two parts sugar, four parts crumb of cookie

Question 20

Flakes are actually the

Answer 20

sides of fat pockets created during baking by melting the fat and steam

Question 21

Cream filling

Answer 21

Flavored pastry cream ( starch thinkend egg cluster), thickened by cornstarch

Question 22

Fruit filling

Answer 22

Mixture of fruits, fruit juice, spices or sugars, with a starch
Cooked fruit- softened by cooking
Cooked juice- used with juicy fruits
Baked- Combine everything and bake in shell

Question 23

The size of fat for Mealy and flaky dough

Answer 23

Mealy- coarse cornmeal
Flaky- peas and peanuts

Question 24

Pros and cons with using butter

Answer 24

pro- delicious flavor
con- does not produce flaky crust,
difficult to work with
brittle when chilled
low melting point

Question 25

Pros and cons using Hydrogenated vegetable shortening

Answer 25

pro- Flaky crust
con- no flavor

Question 26

Pros and cons with using lard

Answer 26

pro- Flakiness is maxed
con- people dislike the flavor

Question 27

Pros an cons of using oil

Answer 27

pro- non
Con- disperse to thoroughly in dough
fragile crust
No flakiness

Question 28

What water is used for dough

Answer 28

cold water
Mealy dough needs less water

Question 29

Why is milk used

Answer 29

Increase richness and nutritional value
produce darker and less crisp crust
dry milk powder should be dissolved in water

Question 30

best mixing method for dough

Answer 30

Hand Mixing

Question 31

Over mixing will

Answer 31

cause the dough to be elastic and diffcult to use

Question 32

Custard filling

Answer 32

Soft filling bakes with pie, thickened by coagulated egg protein,

Question 33

Crust shrinks

Answer 33

Overmixing
Overworking dough
Not enough fat
Dough was stretched or rolled incorrectly

Adjust mixing technique
Adjust rolling technique
Adjust formula
Improve technique

Question 34

Soggy crust

Answer 34

wrong dough used
Oven temperature to low
not baked long enough
Filling to moist

Using mealier dough
Adjust oven
Adjust baking time
Adjust formula

Question 35

Crumbly crust

Answer 35

Not enough liquid,
Not enough fat
Improper mixing

Adjust formula,
adjust formula,
adjust mixing time

Question 36

Tough crust

Answer 36

Not enough fat
Overmixing

Adjust formula
Adjust mixing technique

Question 37

Runny filling

Answer 37

Insufficient starch
Starch insufficiently cooked

Adjust formula, adjust formula

Question 38

Lumpy cream filling

Answer 38

Starch not incorporated properly
Filling overcooked

Blend starch with sugar before
adding liquid;
stir filling while cooking adjust cooking time

Question 39

Custard filling “weeps” or separates

Answer 39

Too many eggs
eggs over cooked

Reduce egg content or add starch to the filling
Reduce oven temperature or baking time