Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze _____.
A) before they are baked
B) during the baking process
C) after they are baked, but when they are still warm
D) after the are baked, but when they have completely cooled
Correct Answer:
Verified
Q7: Why is it important not to overmix
Q8: Which of the following statements is/are true?
A)
Q9: Cinnamon sugar, streusel topping, almond filling, and
Q10: Frangipane is made from _.
A) almonds
B) cheese
C)
Q11: Temperature is particularly important in the production
Q13: Which of the following requires a small
Q14: Which of the following can be made
Q15: Another name for a Danish twist is
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Q17: Osmotolerant yeast is used when _.
A) the
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