Pastry Summary

Flour gives structure to the pastry

• True

• False

Fat makes pie tough because it causes gluten development in flour

• True

• False

Oil and margarine are the two most common fats used to make pie crust

• true

• false

Water provides moisture to help gluten form and produces steam for flakiness

• True

• False

The shortening is cut into the flour until it resembles particles the size of salt

• true

• false

Which of the following is not one of the four main ingredients used to make pie dough?

• flour

• fat

• baking powder

Which of the following tools would you be least likely to use in preparing a standard pie pastry?

• AElectric mixer

• pastry blender

• fork

What is the role of salt in pie dough?

• Tenderizes gluten and enhances flavor

• to make the crust flaky

• to make the crust fluffy

. Which of the following ingredients would contribute to the creation of a mealy pie crust?

• oil

• margarine

• canned shortening

5. The conventional method refers to which of the following?

• the way you roll your dough on the countertop

• the way you flute your pie crust

• the way you mix your pie dough to create a flaky crust