Explain which ingredients are tenderizers and which ingredients are tougheners in flour mixtures used to bake pastries.
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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
Q56: The structure of pastry is primarily set
Q57: The fat particle size is relatively unimportant
Q58: Why is pastry so crisp?
Q59: What is phyllo dough? What is it
Q60: To maximize flakiness in pastry preparation, all
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