Pie and Tarts

Salt is incorporated into pie dough by :

• blending it with the fat

• dissolving it in water

• sifting in with flour

• none of the above

If you are mixing pastry dough in a machine, you should use the ___________.

• paddle

• pastry knife

• spatula

• dough hook

Water used when making tart should be lukewarm (32'c)

• True

• False

Docking is when we bake dough without filling.

• True

• False

What does it mean by pate brisee

• sweet dough

• sour dough

• sandy dough

• broken dough

Pate sucree is

• sour dough

• broken dough

• sweet dough

• sandy dough

To avoid lumping, cornstarch must be mixed with cold liquid before being added to hot liquid.

• True

• False

Mixing flour and cold butter using finger being called ____________ method.

• creaming

• rub in

• foaming

• cooling

Glazing is thin coating brush on top of pastry product to give shine and better appearance

• True

• False

Fluting is covering edges of pie and tarts so that it would not darken too rapidly while baking

• True

• False