The ingredients used during pastry preparation have a time-/temperature-sensitive nature.
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Q26: What are essences that have been diluted
Q27: The use of gelatin in their preparation
Q28: Which type of dough contains no eggs?
A)
Q29: An extra flaky bottom crust can be
Q30: Thickeners for pie fillings are often
A) animal
Q32: A few drops of which of these
Q33: It is best to avoid overworking the
Q34: Which of the following starches thickens only
Q35: Pie fillings should be added to piecrusts
A)
Q36: Why is plain pastry dough refrigerated?
A) to
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