5 Written Questions

1. What is a laminated pastry?
2. What are some examples of pastries?
3. What are the different types of decorative edges?
4. What might be used for fat in pastries?
5. For unfilled pastry, what oven temperature should it be baked at?

5 Matching Questions

1. 8
2. Cut fat in by use of pastry blender or two knives, until fat particles are about the size of peas and coated with flour
3. Measure and mix flour and salt together?
4. Refrigerated
5. 6

1. a An 10 inch pan will hold how many slices?
2. b What is the second step in making pies?
3. c Most are kept longer when what?
4. d An 9 inch pan will hold how many slices
5. e What is the first step in making pies?

5 Multiple Choice Questions

1. Filled pastry should be baked at what temperature for 10min then at 350F until done?
   1. Fat
   2. Dough
   3. Steam
   4. 425
2. What is lamination?
   1. The ease with which pastry gives way to the tooth
   2. In a pie crust pastry, the fat is distributed in pieces throughout the flour
   3. Desserts with a high fat content that are made from flour
   4. When fat repeatedly cut into the dough
3. Why does the steam stay inside each dough layer, forcing it to expand?
   1. Line crust with wax paper, and add dry beans, bake
   2. Measure and mix flour and salt together?
   3. The ease with which pastry gives way to the tooth
   4. The pressure it develops underneath each impervious fat layer
4. If making a filled crust, what is the eleventh step in making pies?
   1. Glaze and decorate edges if desired
   2. Brush with beaten egg and water
   3. Become layered together
   4. Sugar, salt, and other spices
5. How do you get a shiny crust?
   1. Steam
   2. Slices
   3. Dough
   4. Brush with milk

5 True/False Questions

1. Roll to 1/8'' inch thickness (.3 cm) , keep the pastry circular and roll about 1-2 inches larger than the pie pan. Always start in center → What is the eighth step in making pies?

   True        False

2. Sugar, salt, and other spices → What are some examples of pastries?

   True        False

3. Pastry → What increases tenderness?

   True        False

4. Structure → What does the flour provide for pastries?

   True        False

5. Single crust, double crust, and tart → What are the different types of glazes?

   True        False