During the entire rolling process
A) the palm should be mostly in contact with the dough.
B) the fingers and fingertips should be mostly in contact with the dough.
C) the dough should be stretched to remove lumps and bumps in the strand.
D) the dough should be held on sheet pans lined with semolina.
Correct Answer:
Verified
Q1: The dough used for braid work is
A)
Q3: For symmetry in the finished work, it
Q4: One of the major defects of some
Q5: Frequently, braided loaves are topped with poppy
Q6: A complete rise is not recommended before
Q7: When making larger pieces such as platters
Q8: The illustrated five-strand braid
A) has a flat
Q9: Tiered braids
A) are as big as the
Q10: Assemble a tiered braid once the
a. dough
Q11: The dough used for braid work is
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