Beruflich Dokumente
Kultur Dokumente
1. T Pie crusts are made from four basic ingredients: flour, fat, salt, and water.
3. F Fat makes pie tough (tender) because it causes (inhibits) gluten development in flour.
5. F Oil and margarine are the two most common fats used to make pie crust.
(Lard and Shortening.)
6. T Oil makes pie crust mealy and tender rather than flaky and tender.
7. T Water provides moisture to help gluten form and produces steam for flakiness.
8. F Salt adds much more to pie crust than flavor. ( Flavor only.)
9. F The flour should not be sifted with the salt. (Adds air and distributes salt evenly.)
10. F The shortening is cut into the flour until it resembles particles the size of salt. (Particles size of cornmeal
or rice.)
11. F Pie dough should be mixed with the hands. (Warmth of hand can melt fat.)
12. F A pie crust recipe should always list a specific amount of water. (Recipes give range-flour absorption
variations.)
13. T Too much flour will make the pie crust tough.
14. T The shortening forms a waterproof coating around the flour particles so that the water doesn't develop too
much gluten in the flour.
18. F too little water makes the dough easier to roll out. (Hard to roll out.)
19. T Dough that is stretched to fit the pie pan will shrink from the sides while baking.
20. F It is all right to reroll the dough if it is not rolled perfectly the first time. (Toughens.)
21. F Custard, chiffon, and cream pies do not need to be refrigerated and should be used within 6-7 days.
(Refrigeration required, 1-2 days only.)
22. T Fruit pies are best when eaten within 1-2 days but can be kept up to four days.
23. F Fruit pies can be frozen for 9-10 months. They are better if frozen after baking rather than before baking.
(3-4 months best, better if frozen before baking.)
24. F Cream/custard pies freeze very well. (Filling breaks down when thawed.)