Pie Exam Questions and Answers6
when the fruit, sugar, flavorings, and starch are combined in an unbaked shell. The dough and
filling are then baked together. - ANSWERS -when should you use baked fruit fillings?
Results are not always consistent with this technique. - ANSWERS -are results always consistent
with the baked fruit technique?
custard filling has a soft filling that bakes along with the crust, ex: pumpkin, egg custard, and
pecan. - ANSWERS -What is a custard filling and give examples
When baked, the egg proteins coagulate, firming and setting the filling. - ANSWERS -when
baked what do the egg proteins in the custard filling do?
For best results begin the pie at 400 degrees, and after 10 minutes, lower the heat to 325-350
degrees and finish cooking. - ANSWERS -What degree should you cook a custard pie on for best
results?
1st Shake pie gently. Only the middle should show a slight movement. 2nd Insert a thin knife
about 1 inch from the center. The filling is done if the knife comes out clean. - ANSWERS -how
do you determine doneness?
chiffon filling is created by adding gelatin to a stirred custard or a fruit puree. Whipped egg
whites are then folded into the mixture. The filling is placed in a prebaked crust and chilled until
firm. - ANSWERS -how do you make a chiffon filling?
Pie crusts and tart shells - ANSWERS -can be made from several types of dough or crumbs.
, Flaky dough, mealy dough, and crumbs - ANSWERS -best for pie crusts
sweet dough - ANSWERS -usually used for tart shells.
Flaky and mealy doughs - ANSWERS -quick, easy, and versatile
pate brisee - ANSWERS -flaky and mealy doughs are also known as..
too delicate to be used as tarts that will be removed from the pan before service. - ANSWERS -
Flaky and mealy doughs are...
They both contain little or no sugar and are prepared using the same formula with only a slight
variation in mixing method. - ANSWERS -what do flakey and mealy doughs contain and what is
the difference in how are they prepared?
flaky dough - ANSWERS -the fat particles in this dough will be roughly the size of peas.
mealy dough - ANSWERS -this dough's fat will resemble cornmeal
This is because the flakes are actually the sides of fat pockets created during baking by the
melting fat and steam. - ANSWERS -Why is it that the larger the piece of fat the thicker the crust
will be?
True - ANSWERS -Mealy dough should be used whenever soggy crust would be a problem. True
or False?
custard and fruit pies - ANSWERS -are sturdier and resists sogginess better than flaky dough
when the fruit, sugar, flavorings, and starch are combined in an unbaked shell. The dough and
filling are then baked together. - ANSWERS -when should you use baked fruit fillings?
Results are not always consistent with this technique. - ANSWERS -are results always consistent
with the baked fruit technique?
custard filling has a soft filling that bakes along with the crust, ex: pumpkin, egg custard, and
pecan. - ANSWERS -What is a custard filling and give examples
When baked, the egg proteins coagulate, firming and setting the filling. - ANSWERS -when
baked what do the egg proteins in the custard filling do?
For best results begin the pie at 400 degrees, and after 10 minutes, lower the heat to 325-350
degrees and finish cooking. - ANSWERS -What degree should you cook a custard pie on for best
results?
1st Shake pie gently. Only the middle should show a slight movement. 2nd Insert a thin knife
about 1 inch from the center. The filling is done if the knife comes out clean. - ANSWERS -how
do you determine doneness?
chiffon filling is created by adding gelatin to a stirred custard or a fruit puree. Whipped egg
whites are then folded into the mixture. The filling is placed in a prebaked crust and chilled until
firm. - ANSWERS -how do you make a chiffon filling?
Pie crusts and tart shells - ANSWERS -can be made from several types of dough or crumbs.
, Flaky dough, mealy dough, and crumbs - ANSWERS -best for pie crusts
sweet dough - ANSWERS -usually used for tart shells.
Flaky and mealy doughs - ANSWERS -quick, easy, and versatile
pate brisee - ANSWERS -flaky and mealy doughs are also known as..
too delicate to be used as tarts that will be removed from the pan before service. - ANSWERS -
Flaky and mealy doughs are...
They both contain little or no sugar and are prepared using the same formula with only a slight
variation in mixing method. - ANSWERS -what do flakey and mealy doughs contain and what is
the difference in how are they prepared?
flaky dough - ANSWERS -the fat particles in this dough will be roughly the size of peas.
mealy dough - ANSWERS -this dough's fat will resemble cornmeal
This is because the flakes are actually the sides of fat pockets created during baking by the
melting fat and steam. - ANSWERS -Why is it that the larger the piece of fat the thicker the crust
will be?
True - ANSWERS -Mealy dough should be used whenever soggy crust would be a problem. True
or False?
custard and fruit pies - ANSWERS -are sturdier and resists sogginess better than flaky dough
