For a crisper choux paste product:
A) reduce the amount of eggs
B) brush with egg wash
C) lower the oven temperature
D) use water
Correct Answer:
Verified
Q17: What is the pie filling made with
Q18: Which method is recommended when preparing a
Q19: The preferred thickener for making a cream
Q20: In a crisp meringue there is usually:
A)twice
Q21: Flaky and mealy doughs contain no sugar.
Q23: Puff pastry scraps are the most appropriate
Q24: A tart is simply a small pie.
Q25: Choux paste sticks that are flavoured with
Q26: To give crisp cookies a softer texture:
A)use
Q27: Flaky pie dough scraps should be rerolled
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