Pies and Pastries

Front

When baking a double crust pie, what is the correct method? Options: Shell baked separately and filled later, Bottom crust and filling are baked together, Bottom, top and filling are baked together

Back

Bottom, top and filling are baked together

Front

This is the outer part of a loaf bread or pastry.

Back

crust

Front

Fats NOT used to make pastry: shortening, lard, vegetable oil, butter

Back

vegetable oil

Front

an important ingredient in pastry because it provides the moisture needed to develop gluten

Back

water

Front

To distribute shortening into dry ingredients by breaking it into fine particles with two knives or a pastry blender

Back

Cut-in

Front

Back

Pastry blender

Front

What is the purpose of salt in a pastry?

Back

Taste only

Front

The ingredient that gives structure to pastry is

Back

Flour

Front

This is an example of a double crust pie: Pumpkin Pie, Apple Pie, Cream Pie

Back

Apple Pie

Front

What temperature should the water be when making pie crust?

Back

Ice Cold