True/False
The fat particle size is relatively unimportant as a contributor to the flakiness of a crust.
Correct Answer:
Verified
Related Questions
Q50: In pastry, the only function of salt
Q51: How should pastry be stored?
Q52: Cheesecake is an example of a meringue
Q53: What is the role of fat in
Q54: Explain the difference between preparing a fruit
Q55: Explain which ingredients are tenderizers and which
Q56: The structure of pastry is primarily set
Q58: Why is pastry so crisp?
Q59: What is phyllo dough? What is it
Q60: To maximize flakiness in pastry preparation, all
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents