The Flakiness of Pastry Is Best Achieved by

Multiple Choice

The flakiness of pastry is best achieved by

A) keeping fat cold and in large, pea-sized pieces.
B) incorporating large, chunky pieces of cold fat into the flour mixture.
C) using vegetable oil.
D) adding liquid to the flour mixture before mixing in the fat.
E) using your hands to lightly knead the dough.