A muffin with a peaked top has been
A) Made with too little sugar
B) Mixed too little
C) Mixed just right
D) Mixed too much
E) None of these
Correct Answer:
Verified
Q7: Tenderness in pastry is favored by;
A) Flakiness
B)
Q13: The type of fat that is most
Q14: If all pastries are made using the
Q15: If two cakes are made using the
Q16: Confectioner's sugar is not used in shortened
Q17: Flakiness in pastry may be defined as:
A)
Q19: A fallen cake may be caused by:
A)
Q21: If your pastry recipe called for hydrogenated
Q22: Room temperature ingredients produce more tender pastry
Q23: A high quality pastry should be tender
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