Title: Prepare pies and tarts.
Course: Culinary Arts I (16052-I) > Section: Exploring Baking Fundamentals

Preparation should include

- distinguishing among three types of pie crust and tart shells (i.e., crumbly, flaky, and mealy)
- determining the type of crust required for the type of pie being made
- making the crust and filling for various types of pies and tarts according to standardized recipes
- baking pies and tarts, following standard procedures.

Process/Skill Questions:

Thinking

- What are some alternative mixing methods?
- How do different fats affect a crust?
- What is the definition of the term blind baking?
- What is the definition of the term docking?

Communication

- What are the three types of pie crusts and tart shells?
- What are the types of pie and tart fillings?
- What is the difference between a pie and a tart?

Leadership

- How does one determine which crust to use for a particular filling?
- Why is ingredient temperature important?

Management

- What are the different types of decorative tops?
- What are the different types of decorative edges?
- How can a pie or tart be tested for doneness?