Pastry Preparation Chapter 24.

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Presentation transcript:

Pastry Preparation Chapter 24

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

B. Flour, fat, water, salt

2. What is the function of salt in pastry?

A. Contributes flavor

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

The pastry will be tough C. The pastry will be tough

4. How does fat perform in pastry?

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

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

Handle the dough as little as possible

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

A Biscuit method

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

C. Prick the bottom and sides of the piecrust before baking it

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

D. Use a metal pie plate