Lamination is
A) a sugar-coated icing poured over pies or pastries that hardens to provide flavor and structure.
B) the arrangement of alternating layers of fat and flour in rolled pastry dough.
C) the cutting of the fat ingredient into the flour mixture.
D) the major goal in preparing a plain pie or shortcrust pastry.
Correct Answer:
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A) a delicate pastry
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