What is the major contributor to pastry flakiness?
A) fat
B) sugar
C) cooking time
D) cooking temperature
Correct Answer:
Verified
Q35: Pie fillings should be added to piecrusts
A)
Q36: Why is plain pastry dough refrigerated?
A) to
Q37: The size of a pie pan determines
Q38: Blind baking a piecrust is baking
A) an
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Q42: The only function of salt in a
Q43: Flour is not recommended for a pie
Q44: Definition choices:
Q45: Explain lamination and how a plain pastry
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