Which of the following fats causes increased gluten formation?
A) oil
B) high-quality butter
C) inexpensive butter and margarine
D) butter-flavored hydrogenated shortening
Correct Answer:
Verified
Q3: Pie and pastry doughs contain _ percent
Q20: In choux dough (cabbage paste) _ whole
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
Q22: When pastry dough is rolled out too
Q23: When using starches for thickening pie fillings
A)the
Q25: Blind-baked pie shells tend to
A) bubble, lose
Q27: The use of gelatin in their preparation
Q33: _ pans are best for baking pies
Q42: The only function of salt in a
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