Culinary Pie Test

Tart pans

A round or oblong shallow pan with smooth or fluted sides.

Soft fillings

A sauce that doesn't have a bumpy texture.

Pie pans

A shallow metal or glass dish with sloping sides in which pies are baked.

Streusel

A sweet topping used on desserts.

Pastry work table

A table to work all the pastry's with.

Pie divider

A tool that helps split the pie in half.

Mousses

Has air bubbles that gives it a light and airy texture. It can range from light to fluffy to creamy and thick.

Why don't you thaw unbaked pie crusts?

You can bake them right out of the freezer.

Crumb dough

You can use this dough for the sides of the pie by masking and it also can be used for anything else.

Fruit filling

a baked food having a filling of fruit, meat, pudding, etc., prepared in a pastry-lined pan or dish and often topped with a pastry crust: apple pie; meat pie.

Whipped toppings

a garnish placed on top of a food for flavor or decoration.

What kind of toppings can you use on your pie?

Fresh fruit, meringue, whipped cream, and streusel.

How wide are you supposed to roll out your dough?

1/8th inch

What is the ratio for doughs?

3 flour-2 fat-1 water

Pastry blender

A blender used to cut in the shortening and making coarse crumbs.

Convection oven

A cooking device that heats food by the circulation of hot air.

Rolling pin

A cylinder roller rolling over pastry or dough to flatten or shape it.

What is a pie?

A dessert consisting of a filling (as of fruit or custard) in a pastry shell or topped with pastry or broth.

Custard fillings

A dessert or sweet sauce made with milk, eggs, and sugar.

Cooked fillings

A filling that has a cooked texture.

Cream filling

A filling used for custard or a cream pie.

Pastry wheel

A handled tool with a thin sharp wheel, used for marking and cutting rolled-out dough.

Mixer

A kitchen utensil which uses a gear driver mechanism to rotate a set of beater in a bowl containing the food to be prepared.

Chiffon fillings

A light filling made from gelatin and beaten egg whites.

Puff pastry

A light flaky pastry used for pie crusts and canapes.

What can you do to release moisture from the pie crust?

By poking holes in the bottom of the crust.

Gelatin filling

By using gelatin you can thicken a pie and make it thicker.

How can you tell if the custard pie is done?

Custard has set around the edges but jiggles slightly in the middle.

Meringue

It can give volume to the pie or dessert.

Water

It helps lift the pastry and creates flakes. It absorbs into the flour helping to create gluten.

Fat

It helps the crust become flaky and the fat you use in a pie are butter, vegetable shortening, lard of even oil.

Flour

It is used for strength, structure, and elasticity. It is the binder that holds the other ingredients together.

Mealy dough

It makes perfect dough for bottom crusts, especially fruit or custard pies, because it resists sogginess.

Flaky dough

Known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry.

What are the things you put in the pie when blind baking?

Pie weights

How do you prepare cream fillings?

Prepare boiled custard; fill pre-baked shell.

Blind bake

This is used for unbaked filling in which the case of the crust must be fully baked.

Pastry tools

Tools to use when handing your pastry's.

Which pies can you freeze?

Unbaked and baked pie crusts.

How to thaw a baked pie crust?

Unwrap and let stand at room temperature.