It is best to avoid overworking the pie dough during mixing or rolling because
a. it elongates the gluten strands.
b. it makes the crust crumble lightly.
c. it increases chilling/resting time.
d. none of the above answers is correct
e. all of the above answers are correct
Question 2
When using starches for thickening pie fillings
a. the process begins by slowly stirring warm liquid into the starch until both ingredients are thoroughly mixed into a paste.
b. the starch paste is combined with an acid and then combined with the fruit where it will be heated in the pie during baking.
c. the starch should not be heated too long because the granules will rupture and the starch will lose its thickening power and may even become thin again.
d. the starch should not be heated too long because the granules will thicken excessively and the resulting filling will be very viscous.
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