It is best to avoid overworking the pie dough during mixing or rolling because it
A) elongates the gluten strands.
B) makes the crust crumble lightly.
C) increases chilling/resting time.
D) None of these are correct.
E) All of these are correct.
Correct Answer:
Verified
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
Q31: The ingredients used during pastry preparation have
Q32: A few drops of which of these
Q34: Which of the following starches thickens only
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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