The use of gelatin in their preparation distinguishes _____ pies from other types.
A) cream
B) custard
C) chiffon
D) meringue
E) pastry
Correct Answer:
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Q22: When making pastry, _ may be needed
Q23: What type of pans should not be
Q24: The tenderness of pastry is achieved by
Q25: The leavening agent in the majority of
Q26: What are essences that have been diluted
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
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