(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?