Except for croissant, Danish, and brioche, the leavening agents for most pastry doughs are
A) physical.
B) chemical.
C) biological.
D) all of the above answers are correct
Correct Answer:
Verified
Q3: Cream puffs, profiteroles, and éclairs are all
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
Q11: A puff pastry is
A) a delicate pastry
Q12: To make choux dough, _ whole eggs
Q13: A pastry is essentially a variety of
Q15: Which flour is recommended for use in
Q15: Which of the following is made with
Q20: If all-purpose flour is used in pastry
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