Multiple Choice
Pastry made for producing piecrusts, quiches, and main-dish pies is called
A) plain pastry.
B) choux pastry.
C) lamination.
D) brioche pastry.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q9: Which flour is recommended for use in
Q10: The size of a pie pan determines
Q11: The structure of pastry is primarily set
Q12: Explain lamination and how a plain pastry
Q13: The flavors of many foods are improved
Q15: The fat particle size is relatively unimportant
Q16: The major differences among pastries result from
Q17: If you bake a pie that ends
Q18: The ingredients used during pastry preparation have
Q19: Which of the following starches thickens only