
Pie Quiz
Authored by Leslie Petross
Other
11th Grade
Used 33+ times

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About
This quiz focuses on culinary arts, specifically the fundamental principles and techniques of pie making and pastry preparation. The content is appropriate for grade 11 students in a high school culinary arts or family and consumer sciences program. Students need to understand the classification system of pies (pie shells, single crust, and double crust varieties), master the scientific principles behind pastry dough preparation, and demonstrate knowledge of proper baking techniques. The questions assess students' comprehension of ingredient functions in pastry dough, temperature control requirements, handling techniques that affect gluten development, and specialized procedures like docking and edge protection. Students must also categorize different pie types based on their construction methods and identify appropriate thickening agents for fruit fillings. Created by Leslie Petross, an Other subject teacher in US who teaches grade 11. This assessment serves as an excellent tool for formative evaluation in culinary arts courses, allowing teachers to gauge student understanding of essential pastry fundamentals before hands-on laboratory work. The quiz works effectively as a pre-lab review to ensure students grasp theoretical concepts, as homework reinforcement following demonstration lessons, or as a warm-up activity before practical baking sessions. Teachers can use this assessment to identify knowledge gaps in pastry theory and adjust instruction accordingly, ensuring students have the foundational understanding necessary for successful pie production in the kitchen laboratory. The content aligns with Family and Consumer Sciences Education standards that emphasize food preparation principles and culinary technique mastery.
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17 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A _____________ is baked separately and filled later.
single crust pie
pie shell
double crust pie
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A ______________ has a bottom crust and filling baked together.
pie shell
single crust pe
double crust pie
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A ________________ has a bottom crust, filling and top crust baked together.
pie shell
single crust pie
double crust pie
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should the temperature of water be when making pie crust?
room temperature
hot
ice cold
cool
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Handling the dough too much; does what to the pastry?
softens the dough
toughens the dough
makes it sticky
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Examples of a pie shell is
pecan and pumpkin
lemon and cream
apple and pear
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Examples of single crust pie is
lemon and cream
pecan and pumpkin
apple and blueberry
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