A delicate pastry that puffs up in size during baking because of its many alternating layers of fat and flour is called
A) croissant pastry.
B) blitz pastry.
C) puff pastry.
D) glaze.
Correct Answer:
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Q1: Which of the following refers to a
Q3: Cream puffs, profiteroles, and éclairs are all
Q4: Pastry made for producing piecrusts, quiches, and
Q5: The most delicate of all the baked
Q6: Napoleon pastry is an example of a
A)
Q7: The major differences among pastries result from
Q8: Shortcrust pastry or pie pastry is also
Q9: What is the arrangement of alternating layers
Q10: Which of the following is the major
Q11: What type of pastry is often used
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