Which of the following fats causes increased gluten formation in pastry dough?
A) oil
B) high-quality butter
C) inexpensive butter and margarine
D) butter-flavored hydrogenated shortening
Correct Answer:
Verified
Q21: While preparing dough to make tender pastry,
Q24: The tenderness of pastry is achieved by
Q25: The leavening agent in the majority of
Q27: The use of gelatin in their preparation
Q28: When using starches for thickening pie fillings
A)
Q29: What are tarts?
A) one-crust pies made with
Q33: _ pans are best for baking pies
Q34: It is best to avoid overworking the
Q35: Regarding eggs, which statement is false?
A) Whole
Q36: Pie fillings should be added to pie
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