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2nd AIT Exam Prep > Pies, Tarts, and Pastries > Flashcards

Pies, Tarts, and Pastries Flashcards

1
Q

What are the 3 Major types of pie crust?

A
  1. The mealy flake
  2. The short flake
  3. The long flake
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2
Q

Describe the differences between mealy, short flake, and long flake pie doughs.

A
  1. Mealy flake is tender and crumbly with very little flake.
  2. Short flake is tender with some flakiness.
  3. Long flake has well-defined flakes, achieved by the walnut-sized fat folded and layered in the dough.
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3
Q

What type of pie dough (mealy, short flake, or long flake) has the least water? Which has the most water?

A

Mealy has the least water.
Long flake has the most water.
Short flake is in-between.

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4
Q

What type of flour is used in making pie doughs?

A

Pastry flour

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5
Q

What type of shortening is used in making pie doughs?

A

Regular shortening

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6
Q

Why do we add salt to pie dough?

A

Flavour

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7
Q

What is a disadvantage of using either sucrose, dextrose, or lactose (in milk powder) to color pie dough?

A

Sucrose, dextrose, and lactose in milk powder may result in soggy bottoms.

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8
Q

What is the best agent to color pie dough?

A

Corn syrup solids. These color without moisture absorption, reducing the risk of a soggy bottom.

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9
Q

Prior to baking, allow the pie to…

A

Rest

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10
Q

What temperature should you bake a pie at, and why?

A

Bake pies in a hot oven (410F/210C) to prevent the filling from boiling out

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11
Q

What are some (6) possible causes of pie dough shrinkage?

A 
Overmixing
Overworking 
Stretching
Too much scrap
Too much dusting flour
Not resting before baking
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12
Q

What are some (2) possible causes of pale crust color?

A

Tough paste

Rolling too thin

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13
Q

What is one cause of a pie boiling over?

A

Oven temp too low

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14
Q

What is the major concern of making a pie pastry?

A

To produce a tender eating crust.

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15
Q

What are the 4 base ingredients in pie dough?

A

Flour, Shortening, Salt, Water

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16
Q

What is the ratio of ingredients in mealy flake pie dough?

A

Flour: 100
Shortening: 75
Salt: 1.5
Water: 25

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17
Q

What is the ratio of ingredients in short flake pie dough?

A

Flour: 100
Shortening: 75
Salt: 1.5
Water: 30

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18
Q

What is the ratio of ingredients in long flake pie dough?

A

Flour: 100
Shortening: 75
Salt: 1.5
Water: 50

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19
Q

Why does mealy flake pie dough use the least amount of water?

A

Mealy flake uses the least water because the fat in it is already thoroughly coating the flour, and thus does not need as much water to hydrate the flour.

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20
Q

Why does long flake pie dough require more water than mealy or short flake dough?

A

In long flake pie dough, the butter is left in large chunks, so more water is needed to hydrate the flour.

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21
Q

What should the consistency of mealy pie dough be prior to adding water?

A

Mealy pie dough should be paste-like.

22
Q

What size should the fat be in short flake pie dough prior to adding water?

A

The fat should be in pea-sized pieces.

23
Q

What size should the fat be in long flake pie dough prior to adding water?

A

The fat should be in walnut-sized lumps.

After adding water, the dough should be rolled and folded two or three times

24
Q

What is the function of flour in a pie dough?

A

Structure

25
Q

Why is bread flour not used in pie dough?

A

High-Gluten Flours, such as bread flour, absorb water rapidly which causes gluten development to occur rapidly. More gluten yields a tough dough.

26
Q

Why is cake flour not used in pie dough?

A

Cake Flour is slow to absorb water which can result in a sticky, pasty dough.

27
Q

What is the function of shortening in pie dough?

A

Shortening is responsible for flake because it separates layers of dough. It also improves taste, palatability, and keeping qualities of crust.

28
Q

What is the function of water in pie dough?

A

Water dissolves the salt, develops gluten, and determines consistency.

29
Q

Why is cold water used for pie doughs?

A

Cold water is used to prevent the fat from dispersing into the dough.

30
Q

What results if too much water is added to a pie dough?

A

An increase in water causes the crust to become heavy and tough. The product will also require a longer baking time and may not achieve proper colour.

31
Q

What percentage of sucrose is generally used if added to a pie crust?

A

2-4% of flour weight

32
Q

What impact does sucrose have on pie dough?

A

Sucrose will act on the protein to tenderize the dough. However, it also tends to destroy flakiness and increases moisture absorption in the crust after baking as it is hygroscopic.

33
Q

What percentage of corn syrup is generally used if added to a pie crust?

A

Up to 12% of flour weight

34
Q

What impact will corn syrup have on pie dough?

A

Corn syrup may leave visible raw spots in pie crusts if the syrup is not evenly distributed. Corn syrup will also caramelize readily and will colour throughout the crust not just at the surface. It will also seal off the cells, so moisture absorption after baking will not occur.

35
Q

What percentage of corn syrup solids are generally used if added to a pie crust?

A

10-12% of flour weight

36
Q

What impact do corn syrup solids have on pie dough?

A

~ They are easily distributed with the flour
~ they carmelize readily
~ they give a rich golden colour throughout the crust
~ they prevent moisture absorption after baking

37
Q

What percentage of milk powder is generally used if added to a pie crust?

A

2-3% of flour weight

38
Q

What impact will milk powder have on pie dough?

A

~ increases cost
~ causes stiffness due to high moisture absorption
~ improves richness and colour
~ shelf life is limited

39
Q

Why should pie dough be refrigerated after mixing?

A

1) Allow for proper hydration
2) Firms up the fat reducing excess dispersion
3) Dough will be less sticky and easier to work with

40
Q

True or False: Scrap pie dough can be used for the bottom and top crusts.

A

False: scrap dough should not be used for pie tops.

41
Q

A well-made pie should have what characteristics?

A
  1. Tender and Flaky Crust
  2. Bottom crust is fully baked and not soggy
  3. Crust has not shrunk or pulled back from pan
  4. Top crust is well sealed to the bottom crust
  5. Filling flavour is good and has not boiled over
  6. Custard-Typed fillings are properly set and not curdled or weeping
42
Q

What are 7 common faults in pie making?

A
  1. Dough is stiff
  2. Tough Crust
  3. Crumbly
  4. Not flaky
  5. Soggy or raw bottom crust
  6. Shrinkage
  7. Filling boils out
  8. Curdling of custard
43
Q

What causes pie dough to be too stiff?

A
  • not enough shortening
  • not enough liquid
  • flour is too strong
44
Q

What causes pie dough to be tough?

A
  • overmixing
  • not enough shortening
  • flour is too strong
  • too much rolling/scrap dough
  • too much water
45
Q

What causes pie dough to be crumbly?

A
  • not enough water
  • too much shortening
  • improper mixing
  • flour is too weak
46
Q

What causes pie dough to not be flaky?

A
  • not enough shortening
  • shortening is blended too much
  • overmixing or too much rolling
  • dough or ingredients are too warm
47
Q

What causes pie dough to have soggy bottoms?

A
  • oven temperature is too low
  • the filling was put into the shell while still hot
  • not baked long enough
  • wrong dough type was used
  • not enough starch in fruit fillings
48
Q

What causes pie dough to shrink?

A
  • the dough is overworked
  • not enough shortening
  • flour is too strong
  • too much water
  • dough stretched when put in pans
  • dough not rested
49
Q

What causes pie filling to boil out?

A
  • not steam vents in the top crust
  • the top crust is not sealed properly
  • oven temperature is too low
  • fruit too acidic
  • filling hot when put in the shell
  • not enough starch in the filling
  • too much sugar in the filling
  • too much filling
50
Q

What causes pie fillings to curdle?

A
  • overbaked

2nd AIT Exam Prep (9 decks)

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