Show:
Pies
Tarts
Yeast Doughs
Others
Temperatures
100
What is the best flour used for making Pie dough?
What is pastry flour.
100

What are Tarts?

What are shallow, containing less filling than pies and may be filled with sweet or savoury fillings with a pastry base such as sweet short pastry dough.

100
what is a lean yeast dough?
What is a dough that is low in fat and sugar.
100
what is the role of eggs in Pecan Pie Filling
What is the thickening agent
100
what is the formula for converting Fahrenheit to Celsius
C= (F-32)/1.8
200
What is the advantage of using butter for making Pie dough?
What is Flavor and mouth feel
200

What  doughs are best suited as bases for tarts?

What are pate brisee, pate sable, or sweet short pastry

200
what are the first 3 steps in the production of yeast doughs?
What is : Scaling - Mixing - Bulk Fermentation -
200
how to prevent soggy bottoms for pies?
What are: use high heat use mealy pie dough apply a thin layer of cake crumbs or cookie crumbs do not add hot fillings onto unbaked pie shells pans other than aluminum
200
what is 200 degrees Celsius in Fahrenheit?
What is 392 Fahrenheit
300
what are the 2 types of Pie Dough?
What are Flaky Pie Dough and Mealy Pie Dough.
300

what can you do when using juicy fruits for tart fillings?

What is using a layer of cake crumbs or cookie crumbs or chopped nuts to absorb the liquid and prevent soggy tarts

300
what are the step 4
What are: Folding / Punching
300
what is the result of baking fruit pies when the oven temperature is not hot enough?
What is fruit filling bubbles out of the pie while baking.
300
Soggy bottom pies is from pie filling being what temperature
Too Hot
400
What ingredient can help you maintain the proper dough temperature of pie doughs?
What is water.
400

what do you do to prevent tart shells from shrinking after it has been rolled on the tart pan?

What is resting in the fridge for 20-30 minutes to relax the gluten.

400
After rounding your dough what are the next 3 steps.
What are: Benching/Intermediate Proofing- Make-up and Panning - Proofing -
400
What is the formula for the Conversion Factor?
What is : New yield / old yield = conversion factor
400
what is the best temperature for baking double crusted pies?
What is 220 C or 425 F.
500
The size of fat in flaky pie dough. The size of fat in mealy pie dough.
Flaky -Pea or hazelnut size. Mealy- sandy
500

what is the baking temperature for blind baking/ par baking or fully baking tart shells?

What is 400F or 200 C

500
What are steps 10-12 in the production of yeast dough products?
What are: baking- Cooling - Storing
500
Once you have your conversion amount what do you do with it. example .50
what is to multiply the conversion factor to each weight of each item in the recipe.
500
what is the formula for calculating the desired water temperature?
What is desired dough temperature x 3 minus the following: flour temp, room temp, machine friction temp