Except for croissant, Danish, and brioche, the leavening agents for most pastry doughs are
A) physical.
B) chemical.
C) biological.
D) All of these are correct.
Correct Answer:
Verified
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Q17: Brioche pastries are
A) filled with honey and
Q18: Which type of pastry is very light,
Q20: If all-purpose flour is used in pastry
Q21: While preparing dough to make tender pastry,
Q22: When making pastry, _ may be needed
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Q24: The tenderness of pastry is achieved by
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