Regarding eggs, which statement is false?
A) Whole eggs make tougher pastries by acting as binders.
B) Egg whites make tougher pastries by adding more water.
C) The protein content of the white contributes to toughness.
D) all of the above statements are true
E) all of the above statements are false
Correct Answer:
Verified
Q22: When making pastry, _ may be needed
Q24: The tenderness of pastry is achieved by
Q29: What are tarts?
A) one-crust pies made with
Q32: An extra flaky bottom crust can be
Q33: The size of a pie pan determines
Q34: It is best to avoid overworking the
Q37: Pie crust fillings should be added to
Q39: The ingredients in pastries have a time/temperature-sensitive
Q52: Hydrogenated shortenings and/or lard produce the flakiest
Q57: The fat particle size is relatively unimportant
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