QUESTIONS
Why should not the fingers be used to mix the fat with the dry ingredients in pastry making?
Why is it easier to roll out pastry, if it has been chilled after mixing?
Why should a lower crust, when used alone, be baked before adding the filling?
What is the purpose of pricking the lower crust with a fork before baking?
Compare the filling for Lemon Pie with that for Cream Puffs. How do they differ in moisture, method of preparation, and length of time in cooking? Give the reason for these differences.
From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of butter (see Figure 63), oleomargarine, lard, lard substitute, and vegetable oil. What is the price per pound of each?
Which furnishes more fat,—a pound of butter or a pound of lard? If lard, lard substitute, or vegetable oil were substituted for butter in a cake or other quick bread, should the same quantity be used? Explain.