Pies and Tarts Guided Notes

Pies and Tarts Guided Notes
Pies and Tarts Guided Notes
Pies and Tarts Guided Notes
Pies and Tarts Guided Notes
Pies and Tarts Guided Notes
Pies and Tarts Guided Notes
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Product Description
This is a guided notes packet that is designed for the pies and tarts chapter in the "Food for Today" book, 9th edition. It could also be used as a stand-alone guided notes for a lecture. Topics covered include the types of pies, mixing pastry dough, rolling pastry dough, functions of the ingredients in pastry dough, thickeners for fillings, one-crust pies, two-crust pies, blind baking a pie shell, docking pie shells, fluting a crust, the difference between tarts and pies, making a turnover, making a tart. Also, almost 50 questions are included as study questions.
Total Pages
10 pages
Answer Key
N/A
Teaching Duration
1 hour
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