Multiple Choice
During the entire rolling process
A) the palm should be mostly in contact with the dough.
B) the fingers and fingertips should be mostly in contact with the dough.
C) the dough should be stretched to remove lumps and bumps in the strand.
D) the dough should be held on sheet pans lined with semolina.
Correct Answer:
Verified
Correct Answer:
Verified
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