When using starches for thickening pie fillings
a. the process begins by slowly stirring warm liquid into the starch until both ingredients are thoroughly mixed into a paste.
b. the starch paste is combined with an acid and then combined with the fruit where it will be heated in the pie during baking.
c. the starch should not be heated too long because the granules will rupture and the starch will lose its thickening power and may even become thin again.
d. the starch should not be heated too long because the granules will thicken excessively and the resulting filling will be very viscous.
Q. 2Which of the following starches thicken(s) only when heated?
a. arrowroot
b. cornstarch
c. ClearJel
d. tapioca
e. all of the above answers are correct
f. none of the above answers is correct
Q. 3Regarding eggs, which statement is false?
a. Whole eggs make tougher pastries by acting as binders.
b. Egg whites make tougher pastries by adding more water.
c. The protein content of the white contributes to pastry toughness.
d. all of the above statements are true
e. all of the above statements are false
Q. 4When making pastry, _____ may be needed at higher altitudes.
a. less liquid
b. more liquid
c. more fat
d. less fat
e. a harder flour
Q. 5Which of the following fats causes increased gluten formation in pastry dough?
a. oil
b. high-quality butter
c. inexpensive butter and margarine
d. butter-flavored hydrogenated shortening
Q. 6While preparing dough to make tender pastry, you should
a. add acid to the dough.
b. flatten large pieces of cold fat.
c. keep the fat cold in large pea-sized pieces.
d. use warm water.
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