Which two elements are important to the successful production of pastry?
A) the number and brand of ingredients
B) the amount of ingredients and the baking time
C) the proportions of ingredients and the preparation technique
D) the preparation technique and the cooking time
Correct Answer:
Verified
Q1: _ pastry is more like a thick
Q4: If all-purpose flour is used instead of
Q5: Lamination is
A)a sugar-coated icing poured over pies
Q6: Brioche pastries
A)are filled with honey and nuts
Q7: Leavening for puff pastry is
A)eggs.
B)moisture and air.
C)baking
Q8: The ingredient that adds calories (kcal) and
Q10: Except for croissant, Danish, and brioche, the
Q11: A puff pastry is
A) a delicate pastry
Q11: The major differences among pastries are created
Q16: Examples of short or sweet dough pastry
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