ingredient function
baking soda
3tsp
1tbsp
TDZ
41-135F
kneading
folding and pressing dough to develop gluten
flaky pie dough
fat cut into flour until its the size of peas
baking powder
baking soda but has the acids
16oz
1#
PH
measures the acid
punching
folding the dough allows carbon dioxide to be realesed
mealy pie dough
shortening is cut into the the flour until it looks like cornmeal
egg whites
add structure and serve as leavening
128oz
salmonella
bracteria in poultry,eggs,produce
proofing
creating volume and texture
flakey pie dough usage
fruit-filled pies
egg yolks
contribibute fat and aid in browning
8oz
1cup
biological hazards
harmful foodborne illness
docking
cutting small slashes in the dough
mealy pie dough usage
liquid filing
salt
flavor and gluten strength
4qt
1gal
TCS
time and temperature control for safety foods
scaling
portioning dough by weight
9inch pie tin need how much dough
11inches