Pies Chapter.13 Test Bank

Chapter 13

Pies

TEST QUESTIONS

Multiple Choice

1. The fat used most frequently in volume production of pie doughs is ____________.

a. regular shortening

b. emulsified shortening

c. lard

d. margarine

e. none of the above

2. Salt is incorporated into pie dough by_____________________________.

a. sifting it with the flour

b. dissolving it in the water

c. blending it with the fat

d. none of the above

3. In the production of flaky pie dough, _________________________________.

a. the fat is blended with the flour until smooth

b. the fat is cut into the flour until the particles are about the size of peas

c. the fat is cut into the flour until the mixture resembles cornmeal

d. the fat is rolled into the dough, which is then given 3 three-folds

4. The main ingredients in graham cracker crumb crust are _____________, __________, and__________________.

a. graham cracker crumbs; pastry flour; butter

b. graham cracker crumbs; sugar; ice water

c. graham cracker crumbs; sugar; melted butter

d. none of the above

5. The best flour to use in flaky pie crust is _______________________.

a. patent flour

b. pastry flour

c. cake flour

d. short flour

6. The most appropriate type of pie dough or crust to use for pumpkin pie is ________________.

a. flaky pie dough, unbaked

b. mealy pie dough, unbaked

c. mealy pie dough, prebaked

d. crumb crust

7. A good baking temperature for a double-crust apple pie is ______________.

a. 325°F

b. 375°F

c. 425°F

d. 500°F

8. To make a bottom crust for a 9-in. fruit pie, you will need about ______________.

a. 4 oz of dough

b. 8 oz of dough

c. 15 oz of dough

d. 18 oz of dough

9. A soggy bottom crust might be caused by ________________________.

a. using the wrong dough

b. filling the pie with hot filling

c. using the wrong baking temperature

d. all of the above

e. none of the above

10. The best starch to use for thickening cream pie fillings is ____________________.

a. pastry flour

b. waxy maize

c. modified starch

d. cornstarch

11. The ideal starch to use for thickening apple pie filling is _____________________.

a. pastry flour

b. tapioca

c. waxy maize

d. cornstarch

12. The best starch to use in pie fillings that are to be frozen is __________________.

a. waxy maize

b. cornstarch

c. tapioca

d. pastry flour

13. Canned fruit that contains no added water is called ___________________.

a. solid pack

b. water pack

c. heavy pack

d. natural pack

14. Fruits that are canned with added sugar and water or juice are called____________.

a. solid pack

b. water pack

c. syrup pack

d. sugar pack

15. Which method is usually used to make pie filling from canned peaches?

a. Cooked fruit method

b. Cooked juice method

c. Canned fruit method

d. Drained weight method

16. To make raisin pie, you would most likely use the __________________.

a. cooked fruit method

b. cooked juice method

c. dried fruit method

d. old-fashioned method

17. Which of the following is not a step in the cooked juice method?

a. Drain the juice from the fruit.

b. Bring the juice to a boil.

c. Sift the starch into the boiling juice.

d. Stir the fruit into the thickened juice.

18. The primary thickening agent in pecan pie is ____________.

a. cornstarch

b. waxy maize

c. corn syrup

d. eggs

19. Which of the following is not one of the steps in the procedure for making a chiffon pie filling containing gelatin?

a. Soften the gelatin in cold liquid.

b. Stir the gelatin mixture into the hot base until dissolved.

c. Fold whipped cream into the warm base.

d. Fold in whipped egg whites then fill pie shells and chill.

20. If the filling of a fruit pie bubbles out during baking, which of the following factors is not likely to be the cause?

a. Oven too hot

b. Filling hot when put in shell

c. Top and bottom crusts not sealed together

d. No steam vents in top crust

True/False

T F 21. Water for pie dough should be lukewarm (90°F) when added to the flour and shortening.

T F 22. To make mealy pie dough, the dough should be blended very thoroughly after the water is added.

T F 23. The approximate ratio of ingredients in flaky pie dough is 5 lb fat to 3½ lb flour to 1½ lb liquid.

T F 24. When you are lining pie tins with dough, the dough should be stretched slightly to fill the tin and to avoid folds or wrinkles in the dough.

T F 25. In a double-crust pie, it is important to seal the top and bottom crusts together well all around the rim.

T F 26. Fresh pie dough, not rerolled scraps, should be used for lattice-top crusts.

T F 27. Fruit fillings should be cooled before filling pie shells.

T F 28. Pumpkin pie should be started at high heat in the lower part of the oven.

T F 29. To prepare baked pie shells for cream pies, you should pierce the dough with a fork all over the bottom before baking.

T F 30. When topping a pie with meringue, you must be careful not to let the meringue touch the rim of the crust.

T F 31. Frozen fruits made into pie fillings are partially thawed before being used.

T F 32. Uncooked pineapple should not be added to a gelatin-based filling.

T F 33. When making fruit fillings with a large quantity of sugar, part of the sugar should be added after the starch has finished its thickening process.

T F 34. The best way to thaw a 30-lb container of frozen fruit is to set the container in a warm place, such as near an oven, until the fruit has thawed.

T F 35. To flavor chocolate cream pie, you can use either cocoa or chocolate.

T F 36. Butterscotch pie filling is given its flavor primarily by sweetening it with a large quantity of brown sugar.

T F 37. If an empty pie shell shrinks excessively when baked, this fault might be caused by not enough gluten development in the dough.