Q2 WEEK 1 - PIES AND PASTRIES

Question 1

is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients.

Answer 1

Pie

Question 1

may be filled with fruit, nuts, brownsugar, sweetened vegetables, or with thicker fillings based on eggs and dairy.

Answer 1

Sweet Pies

Question 2

may be filled with meat, eggs and cheese or a mixture of meat and vegetables.

Answer 2

Savoury Pies

Question 3

• has one crust only
• can be pre-baked then filled with a cooked or uncooked filling.
• crust and filling can be cooked together.
  ex: Cream, custard, and fruit pie

Answer 3

Single Crust Pie

Question 4

• has top and bottom crust
• usually filled with cooked filling.
  Ex. Fruit and savory pie

Answer 4

Two-crust pie

Question 5

comes from the word “paste” meaning a mixture of flour, liquid
and fat; are made with a high proportion of fat to flour with a small
amount of liquid.
Ex. Pies, tarts, and turnovers.

Answer 5

Pastry

Question 6

the simplest and most common pastry. It is made with flour, fat, butter, salt and water. This is used mainly in tarts.

Answer 6

Short-crust pastry

Question 7

is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. It has many layers that caused it
to expand or puff when baked.

Answer 7

Puff Pastry

Question 8

a very light pastry often filled with cream and often topped with
chocolate.

Answer 8

Choux Pastry

Question 9

is a paper-thin pastry dough, used in many layers.

Answer 9

Phyllo Pastry

Question 10

TIPS IN MAKING PASTRY

Answer 10

TIPS IN PASTRY MAKING
Use all purpose flour.
Lard or solid fat makes a flaky pastry.
Used 4T fat for every cup of flour.
Use less salt if the fat is already salted.