Pastry 1 Final UPDATED ACTUAL Questions and CORRECT Answers
Two basic types of pies Cream and chiffon
After a fruit pie filling is cooked, it should be what before Cooled thoroughly
filling the pie shell and baking
So that it will not form lumps, a starch must be mixed with Sugar or cold liquid
before being added to a hot liquid
Cream pies are thickened with cornstarch
When rolling out pie dough, it is best to use as little flour the dusting flour will toughen the dough
as possible for dusting because
A liquid that is thickened or set by the coagulation of egg custard
protein
Fruit pies are baked at a temperature so that high temperature so the crust will cook before the fruit makes it soggy
The best type of dough to use for pumpkin pie is mealy
The cooking method most often used to make pie fillings cooked juice method
from canned fruit is
The cooking method most often used to make pie fillings cooked fruit method
from fresh, raw fruit is the
Raw pineapples, should not be added to liquid gelatin contains enzymes that break down the gelatin
gel (like Jell-O) before cooling the gel, because it...
An unbaked (blind baked) pie containing a pastry cream cream pie
type filling
A type of canned fruit with very little added water or heavy pack
juice
A type of canned fruit with no added water solid pack
Referring to canned fruit, the weight of the fruit without drained weight
the jice
A type of top crust made of strips of dough laid across lattice crust
each other or interwoven
, A type of starch that will thicken a liquid without being instant or pre-gelatinized starch
cooked
The four basic ingredients of pie dough are flour, fat, liquid, salt
Creme anglaise and baked custard are basically the same True
ingredients but their cooking methods are diffrent
When scalded milk is added to egg yolks it should be False
added all at once
Blancmange should not be heated to more than 185F False
during cooking
Cream puddings such as vanilla pudding are prepared True
using the same procedure as for making pastry cream
Butterscotch pudding is made by preparing vanilla False
pudding with extra butter and adding scotch flavoring
Creme brulee is usually richer than creme caramel True
because creme brulee is made with heavy cream instead
of milk
Pumpkin pie filling and baked cheesecake are custards True
Bavarian creams are similar to mousses, but they are True
firmer because of their gelatin content
If both whipped cream and whipped egg whites must be False
added to a chocolate mousse, the whipped cream is
always added first
An appropriate temperature for baking a souffle is 375 True
A soft or creamy dessert that is made light by the Mousse
addition of whipped cream, egg whites, or both
A baked dish containing whipped egg whites, which souffle
cause the dish to rise during baking
A light, cold dessert made of gelatin, whipped cream, Bavarian cream
and creme anglaise
A liquid that is thickened or set by the coagulation of egg custard
protien
An English boiled pudding made of milk, sugar, and blancmange
cornstarch
Two basic types of pies Cream and chiffon
After a fruit pie filling is cooked, it should be what before Cooled thoroughly
filling the pie shell and baking
So that it will not form lumps, a starch must be mixed with Sugar or cold liquid
before being added to a hot liquid
Cream pies are thickened with cornstarch
When rolling out pie dough, it is best to use as little flour the dusting flour will toughen the dough
as possible for dusting because
A liquid that is thickened or set by the coagulation of egg custard
protein
Fruit pies are baked at a temperature so that high temperature so the crust will cook before the fruit makes it soggy
The best type of dough to use for pumpkin pie is mealy
The cooking method most often used to make pie fillings cooked juice method
from canned fruit is
The cooking method most often used to make pie fillings cooked fruit method
from fresh, raw fruit is the
Raw pineapples, should not be added to liquid gelatin contains enzymes that break down the gelatin
gel (like Jell-O) before cooling the gel, because it...
An unbaked (blind baked) pie containing a pastry cream cream pie
type filling
A type of canned fruit with very little added water or heavy pack
juice
A type of canned fruit with no added water solid pack
Referring to canned fruit, the weight of the fruit without drained weight
the jice
A type of top crust made of strips of dough laid across lattice crust
each other or interwoven
, A type of starch that will thicken a liquid without being instant or pre-gelatinized starch
cooked
The four basic ingredients of pie dough are flour, fat, liquid, salt
Creme anglaise and baked custard are basically the same True
ingredients but their cooking methods are diffrent
When scalded milk is added to egg yolks it should be False
added all at once
Blancmange should not be heated to more than 185F False
during cooking
Cream puddings such as vanilla pudding are prepared True
using the same procedure as for making pastry cream
Butterscotch pudding is made by preparing vanilla False
pudding with extra butter and adding scotch flavoring
Creme brulee is usually richer than creme caramel True
because creme brulee is made with heavy cream instead
of milk
Pumpkin pie filling and baked cheesecake are custards True
Bavarian creams are similar to mousses, but they are True
firmer because of their gelatin content
If both whipped cream and whipped egg whites must be False
added to a chocolate mousse, the whipped cream is
always added first
An appropriate temperature for baking a souffle is 375 True
A soft or creamy dessert that is made light by the Mousse
addition of whipped cream, egg whites, or both
A baked dish containing whipped egg whites, which souffle
cause the dish to rise during baking
A light, cold dessert made of gelatin, whipped cream, Bavarian cream
and creme anglaise
A liquid that is thickened or set by the coagulation of egg custard
protien
An English boiled pudding made of milk, sugar, and blancmange
cornstarch
