(1) (_a_) What is pastry? (_b_) What is the principal use of pastry?
(2) How should the use of pastry with meals be governed?
(3) What may be said of the flour used for pastry?
(4) Discuss the shortenings that may be used for pastry.
(5) Give the proportions of fat and flour that may be used for pastry.
(6) What may be said of the handling of pastry in its preparation for
baking?
(7) Describe a method of mixing fat and flour for pastry.
(8) How is the liquid added to the fat and flour for pastry?
(9) Describe the rolling of pie crust.
(10) How is a pan covered with paste for pies?
(11) How may a single crust that is to be baked before it is filled be
kept from blistering?
(12) Describe the making of a top crust and the covering of a pie with
it.
(13) What oven temperature is best for baking pastry? Tell why.
(14) On what does the length of time for baking pastry depend?
(15) Describe briefly the making of puff paste.
(16) What may be done with bits of paste not utilized in making pies?
(17) If more than sufficient paste for use at one time is mixed, what
may be done with that which remains?
(18) How should pastry be cared for after baking?
(19) Describe the serving of pastry.
(20) Why should starchy material used for thickening not be cooked with
acid fruit juice for any length of time if this can be avoided?