Toppings
Edge finishes
Ingredients
Categories
Definitions and math
100
Prepared topping bought at the store in a plastic container.
What is cool whip?
100
Amount of dough that should extend beyond the edge to make an edge finish
What is 1/2"?
100
Main ingredient used as the structure for the crust
What is flour?
100
Small pie
What is a tart?
100
Italian word for pie
What is pizza?
200
Watery layer formed between filling and meringue
What is weeping?
200
Using fork dipping in flour
What is ridges?
200
Only one used for flavor
What is salt?
200
Bottom crust only
What is a one crust pie?
200
Proportion of flour to crisco
What is 3-1
300
Topping made by beating egg whites
What is meringue?
300
Using one hand to pinch the crust edge
What is rope?
300
Lard, shortening, butter, margarine
What is fat?
300
Fruit pie with a top crust only
What is a deep dish pie?
300
Crust baked without filling
What is pie shell?
400
Served with ice cream
What is a la mode?
400
Using thumb and forefinger to work together with thumb of other hand
What is ridges?
400
Temperature water must be in pie making
What is cold?
400
Pie having a top and bottom crust with filling in between
What is a 2 crust pie?
400
Thickness of pie crust
What is 1/8"
500
Strips of dough forming a decorative top crust.
What is a lattice top?
500
Cutting slits in top crust
What is done to release steam from top crust?
500
Result of too much shortening being used
What is crumbly and greasy?
500
Mixture of eggs, cream, cheese, and meat baked in a pie crust
What is Quiche?
500
Number of inches crust extends beyond inverted pie plate to insure it will fit
What is 2?
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