menu-iconExamlexExamLexServices

Discover

Ask a Question
  1. All Topics
  2. Topic
    Nutrition
  3. Study Set
    Understanding Food Principles and Preparation Study Set 2
  4. Exam
    Exam 24: Pies and Pastries
  5. Question
    Which of the Following Is the Major Contributor to Flakiness
Solved

Which of the Following Is the Major Contributor to Flakiness

Question 41

Question 41

Multiple Choice

Which of the following is the major contributor to flakiness?


A) fat
B) flour
C) meal
D) blitz

Correct Answer:

verifed

Verified

Unlock this answer now
Get Access to more Verified Answers free of charge

Related Questions

Q36: The leavening agent in the majority of

Q37: A pastry is essentially a variety of

Q38: Brioche pastries are made from a sweet

Q39: Why is pastry so crisp?

Q40: The use of gelatin in their preparation

Q42: What is choux dough? What is it

Q43: What type of pastry is often used

Q44: Cream puffs, profiteroles, and éclairs are all

Q45: If all-purpose flour is used in pastry

Q46: Brioche pastries are<br>A) filled with honey and

Examlex

ExamLex

About UsContact UsPerks CenterHomeschoolingTest Prep

Work With Us

Campus RepresentativeInfluencers

Links

FaqPricingChrome Extension

Download The App

Get App StoreGet Google Play

Policies

Privacy PolicyTerms of ServiceHonor CodeCommunity Guidelines

Scan To Download

qr-code

Copyright © (2025) ExamLex LLC.

Privacy PolicyTerms Of ServiceHonor CodeCommunity Guidelines