pies and tarts final

how much cold liquid should you hydrate your sheet gelation in

1 part gelatin 4 parts water

list the types of fat that are used for pie dough and one pro and one con for each

1- butter good flavor, low melting point, hard to handle dough 2-lard flakiest dough, high melting point, undesired flavor 3-shortening best choice, high melting point, no undesired flavor

Make a list of items that go in the cooler from top to bottom

1- cooked cherry pie 2-raw apples 3-pie dough 4-milk 5-eggs 6-glass bottle of brandy

why is American dough also called 1-2-3 dough

1- part sugar 2 parts butter 3 parts pastry flour

Name the cooking method for each type of pie filling listed below: 1-Dutch apple 2-lattice apple pie 3-blueberry mini pies 4-cherry mini pies

1-homestyle 2-cooked fruit and juice 3-cooked juice 4-cooked juice

what are the three types of pie dough talked about in lecture

1-long flake 2-short flake 3-mealy dough

Match each fat with the most accurate description 1- butter 2- lard 3-shortening 4-coconut fat

1-most expensive 2-flakiest 3-cheapest 4- vegan alternative

Place the MOP (method of preparation) steps in the correct order for a Making Pie Dough

1. Sift dry ingredients 2. Add fat to the dry ingredients 3. Make sure the fat flakes are the desired size 4. Add water and mix well

What are the three steps to the creaming method and what occurs in each step?

1. Paddle fats and sugars to create air cells 2. Add liquids slowly to emulsify them into the fat and sugar 3. Add the dry ingredients to create structure

what is the working temperature of gelatin

122f

Hot food must be held at higher than _____°F.

135

To be food safe, eggs should be cooked to at least what temperature?

145°F

When making Pie Dough in class what was the ideal REST time for the dough, the minimum time you should allow your freshly made dough to sit before using?

2 Hours

How long do you wash your hands for?

20 seconds

What is the range of a cooked sugar syrup for an Italian Meringue?

240ᵒF-250ᵒF

why is pie dough sometimes called 3-2-1 dough

3 parts flour 2 parts fat 1 part liquid

what is the full temperature range for baking fruit pies

375-425

At what temperatures did we bake the fruit pies at in our deck oven?

400-425f

Cold foods must be held at below _____°F.

41

TDZ

41-135

What is the JWU Temperature Danger Zone (T.D.Z.)?

41°F-135°F

what temperature does butter melt at

90-95 degrees

what is the difference between whipped cream and Chantilly cream

Chantilly is sweeter

How do you ideally wash a pastry brush that has been used for egg wash?

Cold rinse first so egg won't coagulate in the bristles when washed in hot water and then follow proper 3 compartment washing processes. Shake out as much egg as possible before boiling the brush and then allow to dry fully.

Two other names for coating chocolate are ____________ and ___________.

Confectioner's Compound and Coating Chocolate

What is a slurry?

Cornstarch and water

When using liquid for your pie dough the most IMPORTANT detail is it's fat content.

Disagree

Give two reasons we glaze fruit tarts?

For Eye Appeal and sealing in Freshness

what are 3 types of meringue and how are they Made

French meringue: egg whites sugar whipped no heat swiss meringue: egg whites, sugar heated to 110-120 then whipped Italian meringue : sugar syrup cooked to 240-250 the poured into common whipping meringue

What is the 2 stage cooling method?

From above 135°F to 70°F in 2 hours and then from 70°F to below 41°F in 4 hours.

PASTRY FLOUR is the best for making pie dough because of it's:

LOW protein content and high starch content

What are the three types of pie dough talked about in class?

Mealy, short flake, & long flake

What are the TWO methods we used in class to bake our CUSTARD/SOFT PIES?

Pecan Pie: Fill raw shell with pecans and mix and bake at 425 degrees F for about 15 minutes, and then move it to a 325 degree oven until set. Pumpkin Tart/Pie: Par-bake the shell with baking beans at 400-425 degrees F and then fill the shell and bake at 325 degrees F until set.

Docking a dough helps stop it from __________

Rising by creating vents for the steam

Why is American Short Dough called 1-2-3 dough

The 1-2-3 represents the ratio of ingredients in the dough. 1 part sugar, 2 parts butter, 3 parts pastry flour

Why do you brush a chocolate product on a tart shell for a fruit tart?

To seal the shell so it doesn't get soggy

When do you use gloves?

When handling ready to eat foods

When using Chantilly cream to finish a pie, it is whipped to a _______ peak.

When using Chantilly cream to finish a pie, it is whipped to a _______ peak.

Bavarian Cream gelatin 14g milk 600g cream 600g sugar 113g egg yolks 200g vanilla extract 14g Give me the TOTAL YIELD:______ And the CONVERSION FACTOR: ________ if you Resize the formula to a yield of 1155.75g

Yield: 1541 CF: .75

when changing the dark chocolate to white in my turtle pie mousse what would I also need to add

a stabilizer like gelatin or coco butter

where does gelatin come from

animal hides

The four flavors of the linzer torte are:

cinnamon clove hazelnut raspberry

A slurry is cornstarch mixed with a _________ liquid. It is used to thicken fillings or sauces.

cold

SUGAR adds flavor, tenderness and _____________ to pie dough when baked.

color

what are two components for chiffon pie

cooked fruit or cream that is stabilized with gelatin the meringue is folded in to give a light airy texture

what are 3 methods of preparation for fruit pies

cooked juice method homestyle method cooked fruit and juice method

We fully boil corn starch based items to THICKEN, to cook out the ___________ flavor and to CLARIFY it creating nice shine.

cornstarch

Vanilla Chiffon Pie Filling contains gelatin, meringue, and ________.

creme anglaise

what is the biggest problem when cooking sugar

crystallization

what are 2 methods of preparation for cooking sugar

dry method wet method

why is salt added to pie dough

enhance flavor of the dough

Short Flake dough has fat pieces is about the diameter of a Quarter

false

When using a Speed rack during production it is OK to store your dirty dishes above your clean tools?.

false

it is OK to store your Sanitizer and Detergent buckets on the floor so long as they are fully under your table.

false

what type of fruit is used in the cooked juice and fruit method

firm fruits like pears and apples that can hold their shape during the cooking process

The Best kind of fruit for a Homestyle or Dutch pie is:

firm like pears

In the 3 - 2 - 1 order of Pie dough ratio, what does the 3 stand for? In other words, what Ingredient is the HIGHEST volume in the recipe?

flour

what are the five categories of pies discussed in this class

fruit pies cream pies custard pies chiffon pies specialty pies

4 flavors of the liner torte

hazelnut cinnamon clove raspberry

why is cold water used to make pie dough

helps the gluten in the flour develop properly

What is the strongest meringue?

italian

what is gluten

its what gives dough elasticity and structure

where is the liner torte from

linzer austria

which type of crust is used for a top crust

long flake

what size of fat is used to make long flake, short flake, and mealy dough?

long flake- nickle sized short flake- hazelnut sized mealy dough- cornmeal

what is one important step in the mixing of pie doughs?

make sure to have it at the right butter size and no over mixing or over working the dough all depending on what king of dough you are looking for

which type of flake is best for bottom crust

mealy

What is the difference between French pastry dough and American pastry dough?

mixing method

When choosing a fat for the FLAKIEST pie dough your best choice is BUTTER.

no

what is the main difference between creme anglaise and pastry cream

pastry cream has cornstarch

what flour is best for making pie dough

pastry flour

what are the functions of sugar in the pie dough

provides color and flavor

name something you can used instead pf baking beans

rice

The cheapest fat option for Pie Dough is:

shortening

why do you bring cornstarch to a second boil

so the cornstarch is cooked out and you. are left with a shiny thick filling

why do we dock dough

so you don't get any air pockets during the baking process

what type pf fruit is used in a cooked juice method

soft textured fruits, so the fruit doesn't fall apart during the cooking process

how do some raw tropical fruits affect gelatin

some tropical contain certain enzymes that if not cooked before mixed with gelatin, it can break it

flour is used in pastry cream is for

strength and structure

what is the main difference between custard and soft pies

the baking method

What is the main difference between a soft and a custard pie?

the baking methods

What is the difference between whipped cream and Chantilly Cream?

the flavorings

what is the biggest difference between French and American dough

the mixing methods of both of the doughs

main difference between pie and tart

the shape and the dough used to make them

What is the difference between a pie and a tart?

the shape of the shell the place that they originated

Why are soft and custard pies in the same category?

they are both thickened with egg both are dairy based

what is the function of egg in a custard and soft pies

they help thicken and structure the batter

cornstarch is used for __________and________

thickening gloss and shine

What two factors are most commonly implicated in a food borne illness outbreak?

time and temperature abuse

The cooked juice method is used with soft textured fruits. true or false

true

The two ways to make caramel as described in the Power Point were: 1- The dry: method-sprinkle sugar into hot pan, let dissolve while stirring, add more sugar, continue until all sugar is in pot, and then cook to caramel. 2- The wet method: put sugar and small amount of water in pot to make a wet sand with 1/8" water on top of sugar. Cook undisturbed until caramelized. Only brush down the sides of the pot as needed when sugar crystals appear. true or false

true

When handling ready to eat food, it is ok to use a deli paper instead of gloves.

true

With which pie would you use a fully blind baked pie shell?

turtle pie

what is an example of a specialty pie

turtle pie

what type of pie shell was initially used by settlers

vessle inedible and really hard crust

why does crystallization occur

when its not heated correctly or their is impurities in the mixture

2 reasons for wearing gloves

working with ready to eat foods when you have an injury or open wound