What ingredient gives structure to pastry?
Pies and Tarts

Flashcard
•
Specialty
•
8th - 12th Grade
•
Hard
Lisa Bee
FREE Resource
Student preview

14 questions
Show all answers
1.
FLASHCARD QUESTION
Front
Back
Flour
Answer explanation
Flour is the primary ingredient that provides structure to pastry. It forms gluten when mixed with water, which gives the pastry its shape and texture, making it essential for creating a stable and cohesive dough.
2.
FLASHCARD QUESTION
Front
Fat is the ingredient that
Back
Makes it tender and flaky
Answer explanation
Fat is crucial in baking as it coats flour particles, preventing gluten formation, which results in a tender and flaky texture. This is why the correct answer is 'Makes it tender and flaky'.
3.
FLASHCARD QUESTION
Front
A single crust pie crust that is filled later is called a
Back
Shell
Answer explanation
A single crust pie crust that is filled later is called a 'Shell'. This term specifically refers to the crust that holds the filling, distinguishing it from a tart, which typically has a decorative edge.
4.
FLASHCARD QUESTION
Front
How should fruit pies be stored?
Back
At Room Temperature
Answer explanation
Fruit pies are best stored at room temperature to maintain their texture and flavor. Refrigeration can make the crust soggy, while freezing can alter the pie's quality. Therefore, room temperature is the ideal choice.
5.
FLASHCARD QUESTION
Front
This is an example of a double crust pie: Pumpkin Pie, Apple Pie, Cream Pie
Back
Apple Pie
Answer explanation
Apple Pie is a classic example of a double crust pie, featuring a top and bottom crust. In contrast, Pumpkin and Cream Pies typically have a single crust, making Apple Pie the correct choice.
6.
FLASHCARD QUESTION
Front
A savory pie contains this type of filling: Fruit, Cream, Meat or Vegetables, Custard
Back
Meat or Vegetables
Answer explanation
A savory pie typically contains fillings like meat or vegetables, making 'Meat or Vegetables' the correct choice. In contrast, fruit, cream, and custard are more commonly associated with sweet pies.
7.
FLASHCARD QUESTION
Front
What temperature should the water be when making pie crust?
Back
Ice Cold
Answer explanation
The water should be ice cold when making pie crust to keep the fat solid, which results in a flaky texture. Hot or room temperature water can melt the fat, leading to a tough crust.
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