Cooked fruit fillings should
A) be used for pies made with dry fruit such as apples or raisins.
B) be used for pies made with canned or frozen fruit.
C) be baked in a flaky dough crust.
D) not contain any starch or flour.
Correct Answer:
Verified
Q13: Which of the following fats produces the
Q14: Before baking, cooked fruit fillings are boiled
Q15: When mixing flaky pie dough with an
Q16: Freezing a custard pie ensures that it
Q17: To keep the crust from getting soggy,
Q19: When baking custard pie, start it at
Q20: Both flaky and meal dough requires
A) cold
Q21: _is a type of animal fat that
Q22: In order to make a pie crust
Q23: Why is it said that éclair paste
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