12.5–12.6 Concept Review Pastry – Fruit Pies and Cream Pies
- List the steps for the pastry method
- Ratio of flour to liquid for pastry dough?
- List function of ingredients in pie dough
| Ingredient | Function |
|---|---|
| Salt | |
| All-Purpose Flour | |
| Water | |
| Lard/Shortening |
- What is the difference between lard and shortening?
- What problems occur if the fat melts early in the preparation of pie dough? Why is solid fat used in pastry dough?
- Describe the flakiness of pie crust in which the fat has been cut in very finely, compared to one in which the fat is left in larger pieces.
- What preparation technique is responsible for
- tenderness?
-
- flakiness?
-
- crispness?
