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Baking > Review 10/11 > Flashcards

Review 10/11 Flashcards

1
Q

What 2 groups are pies classified into?

A

Baked & unbaked

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2
Q

What are baked pies?

A

Liquid fillings (royals) >becomes firm when the egg coagulates

Usually baked as a single crust @ bottom

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3
Q

A raw pie is?

A

Shells are filled and then baked

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4
Q

Fruit pies are?

A

Contain fruit fillings & top crust ie apple or cherry pie/or crumble

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5
Q

What are soft pies?

A

Custard type filling ie quiche, pecan, & pumpkin pie

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6
Q

What are unbaked pies?

A

Baked pie shells filled w/ prepared filling chilled & served when the filling is firm to slice

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7
Q

What are cream pies?

A

Made w/ pudding or custard type fillings ie chocolate cream or coconut cream pie

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8
Q

What are chiffon pies?

A

Fillings lighten by egg whites ie lemon meringue pie

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9
Q

What is a common pie fault?

A

Under baked bottom crust that soaks up moisture from the fillings

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10
Q

How can you avoid soggy bottoms?

A

Use mealy dough
Mealy dough absorbs less liquid than flaky dough

Use high bottom heat, at least at the beginning of baking to set the crust quickly

Bake pies at bottom of oven

Don’t add hot fillings to unbaked crusts

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11
Q

What is the short/sweet dough method?

A

Using a mixing bowl & paddle attachment cream butter & sugar, & add salt @ 2nd speed until smooth & scrape down sides of bowl

Add eggs slowly & scrape sides of bowl

Sift pastry flour & add to wet ingredients until well incorporated don’t overmix

Chill for several hours b4 using for best results ie shrinkage

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12
Q

What is the best choice for pie dough?

A

Pastry flour

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13
Q

What does salt do in the pie dough?

A

Adds tenderness & conditions the gluten

Adds flavour

Salt must be dissolved in the liquid b4 for even distribution

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14
Q

Pie dough should be kept at what temperature?

A

Kept cool 60f

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15
Q

Why should pie dough be kept cool?

A

Shortening has the best consistency when cool & is workable

Gluten develops more slowly at cool temp than warm > when warm blends too quickly

So rest in fridge

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16
Q

What are 2 types of pie dough?

A

Flaky

Mealy- overworked

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17
Q

What’s the difference between flaky and mealy dough?

A

How the flour is blended into the flour

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18
Q

Flaky pie dough is?

A

Fat is cut & rubbed into the flour to pea or hazelnut size

Flour not completely blended w/ fat left in pieces

19
Q

What is a mealy dough?

A

Best used for bottom crusts ie fruit pies or crusted types because it resist sogginess

20
Q

Flaky dough is used more for?

A

Top crust

21
Q

What can you use trimmings for?

A

Bottom crust cause they are tougher

22
Q

Most popular shortening?

A

All purpose/crisco produces flaky crust

23
Q

What does fat (shortening) do in pie dough?

A 
Produces flaky crust
Easy to work dough
Adds moisture & richness
Extends shelf life
Adds flavour
Assist leavening
24
Q

What does butter do?

A

Contributed excellent flavour
Not frequent used because it’s expensive
Melts very easily
Dough is more difficult to handle

25
Q

What does lard do?

A

Is excellent shortening for pies cause it’s firm & plastic flavour is a required taste

26
Q

What is sps?

A

Special pastry shortening

27
Q

Liquid in pie dough must be what?

A

Cold water necessary to develop gluten in the flour & give structure & flakiness to dough

Not enough water crust will fall apart doesn’t hold together.

28
Q

If using milk as liquid what does it do to the dough?

A

Makes dough rich
Browns quickly
Crust is less crispy
Production crust higher

29
Q

What does vinagar do to pie dough?

A

Helps relax pie dough

30
Q

What is a crumble?

A

Equal amounts of butter & sugar to flour

Add sugar to flour no sift break butter & rub into flour don’t overmix

31
Q

How do you make a flaky pie dough?

A

Break fat/shortening into sifted pastry flour and mix

Pour salt into cold water & pour into mixing bowl/ use paddle attachment start at 1st speed until it looks like dough move to 2nd for 30 seconds

Light flour on table

Scape dough

Knead 8 times

Roll into log

Rest in tray

32
Q

Apple pie method?

A

Line pie plates with pie dough

Peel/slice apples add sugar lemon gated & juice cinnamon rest for 15 mins (so juices release, bleed)

Squeeze juices from apples places on rolled out pie shells

Cover w/ crumble

Bake 40 mins 370

Cool

33
Q

What is a royale?

A

Eggs milk cream s&p

34
Q

Quiche assembly is?

A

Place cheese in pie shell

Then pour royale

Bake 30 mins 370

Cool

35
Q

What is fluting or crimping?

A

Keep top & bottom dough glued/seals the top crust to the bottom crust.

Crimp by pinching

Pattern

36
Q

What is blind baking?

A

Baked pie dough/cold filling
Baked b4 w/beans

Pre baking a pie crust when being filled w/ unbaked filling (pudding/cream pie)

37
Q

What is docking?

A

Fork or knife makes holes/keeps in shape prevents air bubbles

38
Q

When do you dock a pie shell?

A

Keep dough in shape

When pre baking b4 adding filling

39
Q

What is the best results for pie dough procedures?

A

Cold water

Rubbing fat

40
Q

Difference between pie dough and short crust?

A

Pie dough no eggs no sugar

Sweet dough has eggs & sugar

41
Q

What is the method for pastry cream?

A

Place 750 ml milk w/ 150g of sugar in sauce pot to boil

Place cornstarch & sugar together mix, add remaining milk 250 & whisk to the the dry ingredients

Add egg yolks & vanilla to the milk

Once milk & sugar has come to boil temper egg/milk mixture by pouring 1/3 of hot milk. Then pour tempered mixture back into pot for 2nd boil until it thickens stirring constantly

Add butter

Pour cream in bowl or tray and cool

Cover fridge

42
Q

Why is apricot glaze used?

A

Protects fruit on tarts
Longer shelf life
Eye appearance

43
Q

How do you work with apricot glaze?

A

Store bought , heat on stovetop

44
Q

What is a short dough/short crust?

A

Short pastry>resembles cookie dough
Non flaky dough
High % of fat than pie dough>Richer

Contains butter sugar and eggs

Difficult to handle>mostly used for small tarts & fruit flans

Baking (4 decks)

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