In choux dough (cabbage paste) _____ whole eggs are beaten into a pound of flour mixture and then cooked into a smooth paste
A) 4
B) 7
C) 10
D) 14
Correct Answer:
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Q3: Pie and pastry doughs contain _ percent
Q5: The most delicate of all the baked
Q12: Puff pastry can increase up to _
Q13: A pastry is essentially a variety of
Q15: Which flour is recommended for use in
Q21: The leavening agent in pastry is
A)air.
B)steam.
C)carbon dioxide.
D)carbon
Q21: Tenderness, in reference to pastry, is
A) the
Q23: When using starches for thickening pie fillings
A)the
Q24: Which of the following fats causes increased
Q42: The only function of salt in a
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