Pastry PreparationPastry Preparation

Chapter 24Chapter 24

1. What are the four basic 1. What are the four basic ingredients used to make ingredients used to make pastry?pastry?

B.B.

Flour, fat, water, saltFlour, fat, water, salt

2. What is the function of salt 2. What is the function of salt in pastry?in pastry?

A.A.

Contributes flavorContributes flavor

3. How will using too much 3. How will using too much flour affect the quality of flour affect the quality of pastry?pastry?

C.C.

The pastry will be toughThe pastry will be tough

4. How does fat perform in 4. How does fat perform in pastry?pastry?

CC

It prevents too much moisture It prevents too much moisture from coming in contact with from coming in contact with

the flourthe flour

5. Which of the following is a 5. Which of the following is a guideline for producing pastry guideline for producing pastry that is tender and flaky?that is tender and flaky?

AA

Handle the dough as little as Handle the dough as little as possiblepossible

6. The most common 6. The most common method for mixing pastry is method for mixing pastry is the _______?the _______?

AA

Biscuit methodBiscuit method

7. When making a one-crust 7. When making a one-crust pie that will be filled after pie that will be filled after baking, ______?baking, ______?

C.C.

Prick the bottom and sides of the piecrustPrick the bottom and sides of the piecrust

before baking itbefore baking it

8. Which of the following is 8. Which of the following is not not aa recommended recommended technique for preparing technique for preparing pastry in the microwave?pastry in the microwave?

D.D.

Use a metal pie plateUse a metal pie plate