Multiple Choice
It is best to avoid overworking the pie dough during mixing or rolling because it
A) elongates the gluten strands.
B) makes the crust crumble lightly.
C) increases chilling/resting time.
D) None of these are correct.
E) All of these are correct.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q50: Which of the following refers to a
Q51: What type of pans should not be
Q52: Which type of pastry is very light,
Q53: What is a sugar-based icing poured over
Q54: When making pastry, _ may be needed
Q55: Blind baking a piecrust is baking<br>A) an
Q56: What is the major contributor to pastry
Q58: Pie fillings should be added to piecrusts<br>A)
Q59: Which type of dough contains no eggs?<br>A)
Q60: While preparing dough to make tender pastry,