The major differences among pastries are created by all of the following except the
A) mixing method in which eggs are introduced to the flour.
B) type of fat.
C) major leavening source.
D) addition of sugar or salt.
E) baking technique.
Correct Answer:
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Q2: _ pastry dough is more like a
Q3: Pie and pastry doughs contain _ percent
Q3: Cream puffs, profiteroles, and éclairs are all
Q4: Lamination is
A) a sugar-coated icing poured over
Q5: Which two elements are important to the
Q8: The ingredient that adds kcalories and most
Q9: Brioche pastries
A) are filled with honey and
Q10: Except for croissant, Danish, and brioche, the
Q11: A puff pastry is
A) a delicate pastry
Q13: A pastry is essentially a variety of
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