The leavening agent in the majority of pastry is
A) provided by the incorporation of air into the dough.
B) steam.
C) carbon dioxide.
D) the same as that used in breads.
Correct Answer:
Verified
Q20: If all-purpose flour is used in pastry
Q21: While preparing dough to make tender pastry,
Q22: When making pastry, _ may be needed
Q23: What type of pans should not be
Q24: The tenderness of pastry is achieved by
Q26: What are essences that have been diluted
Q27: The use of gelatin in their preparation
Q28: Which type of dough contains no eggs?
A)
Q29: An extra flaky bottom crust can be
Q30: Thickeners for pie fillings are often
A) animal
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