Pies and Pastries

Pies and Pastries

12th Grade

15 Qs

quiz-placeholder

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Pies and Pastries

Pies and Pastries

Assessment

Quiz

English

12th Grade

Hard

CCSS
RI.11-12.5, L.5.2A, RF.3.3B

+26

Standards-aligned

Created by

Sarah Williams

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15 questions

Show all answers

1.

OPEN ENDED QUESTION

1 min • 1 pt

How to make Flaky Pastry Dough?

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2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What can cause a crust to burn in spots?

The crust's rollout wasn't even

Too much fat was used

The dough was overmixed

The oven temperature was too low

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the main difference between flaky and mealy pâte brisée?

The size of the butter pieces

The amount of sugar used

The type of flour used

The baking time

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is pâte sucrée known for?

Its sweet and tender texture

Its flaky consistency

Its crumbly nature

Its high gluten content

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.3

CCSS.RI.9-10.3

CCSS.RI.9-10.5

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Media Image

What are these?

Mooncakes

Fruit pizzas

Apple Pies

Tags

CCSS.RI.11-12.5

CCSS.RI.6.5

CCSS.RI.7.5

CCSS.RI.8.5

CCSS.RI.9-10.5

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the primary ingredient in a traditional pie crust?

Flour

Sugar

Eggs

Milk

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.3

CCSS.RI.9-10.3

CCSS.RI.9-10.5

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which literary device is used in the phrase 'as sweet as pie'?

Metaphor

Simile

Alliteration

Personification

Tags

CCSS.L.4.5A

CCSS.L.5.5A

CCSS.RL.5.4

CCSS.W.11-12.2D

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