Multiple Choice
The dough used for braid work is
A) generally on the soft side so the strands can merge together.
B) made with a full yeast percentage if the braids are to be eaten.
C) made with a full yeast percentage for keeping as a display piece.
D) never made with salt.
Correct Answer:
Verified
Correct Answer:
Verified
Q21: Matching<br>-_one-strand<br>A) easy to make for rolls<br>B) excellent
Q22: Method Two for six-strand braids is characterized
Q23: The ultimate size of a tiered braid
Q24: For symmetry in the finished work, it
Q25: A complete rise is not recommended before
Q26: It is feasible to bake tiered loaves
Q27: If the top braid shows any signs
Q29: Rolling the full-length strands in a light
Q30: When making larger pieces such as platters
Q31: Matching<br>-_four-strand braid<br>A) easy to make for rolls<br>B)