Attributes of a Quality Producer TEST INSTRUCTIONS

1. Attributes of a Quality Producer TEST INSTRUCTIONS • Take out a sheet of paper, name, date, grade (ex. 10th grade) • Write “Attributes of a Quality Producer” at the top • Number your paper 1-4. • Write the attributes #1-4 verbatim (word for word)

2. Attributes of a Q.P. Rubric

3. Pies

4. Standards • ACF 2 – Sanitation and Safety • ACF 5 – Food Prep • Demo how to read and follow a std. recipe • ACF 7 – Basic Baking • Demonstrate proper scaling/measurement tech. unique to baking • Participate in production pies

5. LT/PT: Pies • Understand that the ingredients used in baking function in different ways and will help determine final texture, flavor and color of baked goods. • Be able to describe the different kinds of pies and determine what ingredients and techniques contribute to a flaky crust • PT: Demonstrate understanding of correct ingredients used in baking, as well as measurement , mixing, shaping and baking tech. for different types of pies.

6. Pies are: • Made by filling a pastry shell with fruit, nut or cream filling • Made in a pan that has tall sides that flare out • Made of three kinds of dough • Flaky, cookie and crumbly dough

7. Flaky Dough • Made from flour, butter/shortening, water • Rubbed dough method - Fat is cut into dry ingredients, before water is added • Spaces left by melted fat when dough is baked give it a flakey texture • Tends to be pale or white when baked

8. Cookie • Sugar cookie type dough made from flour, sugar, fat and eggs • Uses creaming method • Since fat is fully incorporated, texture is that of a cookie • Dough is golden brown due to eggs • Usually used for tarts

9. Crumbly • Very rich in fat and sugar • Can be made with rubbed dough or creaming method

10. Fillings • Raw fruit – unbaked • Apple, etc. • Cooked fruit – unbaked • Apple, Blueberry • Cream fillings – baked • Boston Cream, Banana Cream • Custard filling - un/baked • pumpkin

11. Rolling • Rest and well chilled prior to use • Pie dough is usually rolled • Use plenty of flour on board and pin to prevent sticking. You can tell the dough is not sticking if it moves as you roll it. • Roll to an even 1/8 in, 1 ½ in. beyond edge of pan

12. And then • Fold in half, then in half again • Place corner into middle of pan and gently unfold • DO NOT PULL/TUG on dough = shrinking • Gently lift and let dough fall to bottom of pan • Trim excess dough with straight edge spatula ~ 1”

13. And then… • Fold dough under • Use fingers to create a decorative edge = fluting

14. Other stuff • Blind baking • a pre-baked pie shell • Line with parchment paper and fill w/ weights • Assembling • fill pie higher than the top of the crust due to shrinkage (fruit) • Fill as high as possible - custard

15. Toppings • Top crust (double crust – think Chicken pot pie) • brush with egg wash for shiny appearance • Don’t forget to cut slits to allow steam to escape • Lattice – criss-crossed strips • Streusel/crumb – flour, sugar, butter • Meringue/Whipped Cream

16. Pies Recipe (Quantity) • 3# pastry flour • 1 oz salt • 2 oz sugar • 2#, 4 oz shortening • 1# iced water • 4 oz. milk

17. Pies Instructions • Sift dry ingredients together • Cut in shortening, DO NOT OVER CUT IN • Make a well, add water and milk • Stir together until wet dough forms • DO NOT OVERMIX • Form into 9 oz. “hockey pucks” – this makes it easy to roll out