FSCN 3102 Pie Crust Quiz

How many fatty acids are there in a diglyceride?

2

What is the purpose of handling the dough ball as little as possible in step 5?

Excessive handling will cause too much gluten development, producing a tougher pastry.

Which of the following characterize a high quality pastry?

Flakey, Cripsy, and Tender

what are the functions of the flour?

The flour provides flavor, The starch in the flour provides part of the structure, The flour provides structure to the pie crust by forming gluten.

What are the functions of rolling the crust using rolling guides in steps 6 and 7?

The rolling guides are used to ensure all the crusts are the same height before they are placed in the oven.

What are the functions of salt?

The salt is added to make the pie crust taste better

What are the functions of the fat?

The solid fat contributes to the flakiness of the pie crust. The fat tenderizes the pastry The fat provides flavor

What are the functions of water?

The water dissolves the salt and other small compounds The water hydrates the flour The water provides steam during baking

What are the functions of step 4 (Sprinkle cold water over the lipid-flour mixture)?

This is the step where gluten is formed. The water hydrates the flour to form the dough.

Which of the following contribute to a harder fat at room temperature?

A higher proportion of longer chain saturated fatty acids A higher proportion of fat crystals

What is the function of step 3 (Cut solid shortening into flour-salt mixture with pastry blender until particles are the size of small peas.)?

Cutting in the fat waterproofs the flour that contacts the sides of the fat particles tenderizing the pie crust. Cutting the fat in creates flakes.

Ingredients and procedure steps that increase the tenderness of pastry also

Decrease Toughness Decreases Flakiness