TASK DEFINITION: In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
PROBLEM: Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.,With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.,Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.,Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.,Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.,Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.,______

SOLUTION: Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

PROBLEM: Make the dressing: In a small bowl, combine the caraway, lemon juice, miso, and shallot.,Slowly whisk in the oil until emulsified.,Season with pepper.,Set aside.,In a large bowl, combine the beets, cabbage, and carrots.,Drizzle dressing over the vegetables, and toss until combined.,Serve chilled or at room temperature.,(Per serving),Calories: 79,______,Cholesterol: 0mg,Carbohydrate: 8g,Sodium: 172mg,Protein: 2g,Fiber: 3g

SOLUTION: Fat: 5g

PROBLEM: Add sugar to the softened butter, and mix until it becomes white and fluffy.,Add in the salt.,The amount used will depend on the size of the salt grains used, so adjust accordingly.,Add in the sifted cake flour (you don't have to sift it if it's too much of a bother).,Blend well until the mixture loses its powdery texture.,It should be okay if it looks like the dough shown in this photo.,Place the dough in a plastic bag and mold into a square while pressing down firmly.,(Aim for a thickness of about 1.3 mm.),______,Cut the bag open and slice the dough crosswise into thin strips.,Poke holes into the surface with a toothpick in your desired design.,Bake in an oven preheated to 302F/150C for about 35 minutes.,All done.,These fragrant and buttery shortbread fingers have just the right balance of delicacy and heft.

SOLUTION:
Let it sit as-is in the fridge for 30 minutes to an hour.