Easy as Pie Page 2 & 3 in Pastry Packet

1. 4 ingredients for pastry Flour Salt Water Shortening

2. & 3. Flour usage and gluten development. 2. Why use all- purpose flour? There is enough gluten. 3. How does gluten develop? Mixing the flour and water.

4, 5 & 6. Gluten and shortening. 4. Gluten gives dough ELASTICITY. 5. How does shortening effect gluten? It shortens the gluten strands to make them more tender. 6. Shortening gets its name because it shortens the strands.

7. What is the purpose of shortening in pastry? It makes the pastry tender, flaky and rich. 8. Use a PASTRY BLENDERto cut shortening into flour.

9, 10 & 11 Rolling out pastries. 9. What direction do you use to roll out dough? Roll from the center to the outside. 10. Why lift the rolling pin when you reach the edge? To keep the dough at an even thickness. 11. To keep the dough circular, gently push the edges in as you roll.

12. What types of pans? Use glass, enamel, dark and dull pans. WHY? They absorb heat and promote browning of the crust. Dark Dull Glass Ceramic

13. Why cut slits in top crust? To release steam during cooking. 14. How to prevent over-browning of crust. Cover the edges of crust with foil.

15 & 16 - Baking your pie 15. Bake pies at 425 degrees F. 16. To prevent shrinking or puffing – pierce the sides and bottom with fork before baking.

17. Evaluate a pastry. Appearance – Golden browned crust Flakiness – Flakes should be layered throughout the crust Tenderness – Crust cuts easily and holds its shape Flavor – Delicate, pleasant taste

18. Ingredients in meringue Egg whites (room temperature) Sugar Cream of tartar 19.Why room temperature? Gives good volume to the egg whites when beaten. If not they take longer to make full.

20. What is a “weeping” meringue? Little beads of moisture that seep out of the meringue.

21. Judging meringue High and fluffy Delicate brown Cuts easily No shrinking No weeping