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DHN 302 Exam 2 Pies, Pastries, cakes and cookies & Principle of BakeShop with solutions
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DHN 302 Exam 2 Pies, Pastries, cakes and cookies & Principle of BakeShop with solutions
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DHN 302 Exam2: Pies, Pastries,
cakes and
cookies &
Principle of
BakeShop with
solutions
Pies - answer are composed of a sweet or savory
(quiche) filling in a baked crust
-can be open faced (without top crust) or topped
with a full lattice crust
Tarts - answer like pies but made in a shallow
straight sided pan with fluted edges
,-glazed fruit, piped cream, choco decor
What crusts are best for pie crusts? - answer flaky
and crumbs
What crusts for tarts? - answer sweet dough
Flaky dough - answer little no sugar
cold fat
cold water
refrigerate
Short or Sweet Dough - answer sugar added to
pastry dough for sweeter crumblier crust
What three fillings are put in pies? - answer 1) fruit
2) cream
3) custard
Baking Pie Crust - answer Crust can be shaped and
baked before filling (baked blind) or baked
simultaneously
, What temperature range should pies and puff
pastries be baked? - answer 425F-450F
Why do you bake pies/pastries at a heat heat? -
answer because if you slow bake it shrinks and
makes it hard/fat
high heat helps to generate steam, melt fat, and
set gluten
Pastry - answer a type of bread product that is
characteristically flaky, tender, crisp, and light
browned
-precise measure ingredients
-time sensitive
Flakiness - answer When fat is cut into small, cold
pieces and then incorporated in the dough without
being creamed, the fat will melt during baking,
leaving empty spaces where steam may collect to
leaven and lift the layers of dough.
To maximize flakiness, keep everything cold!
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