Which of the following is a part of the rolling-in procedure in rolled-in dough?
A) Enclosing the fat in the dough
B) Rolling out and folding the dough
C) Both a and b
D) Neither a nor b
Correct Answer:
Verified
Q1: Rich doughs contain a _ than lean
Q2: What is rolled into rolled-in dough?
A) Fat
B)
Q3: Why are most rich doughs mixed using
Q4: Which of the following is made from
Q6: What is created when many layers of
Q7: Why is it important not to overmix
Q8: Which of the following statements is/are true?
A)
Q9: Cinnamon sugar, streusel topping, almond filling, and
Q10: Frangipane is made from _.
A) almonds
B) cheese
C)
Q11: Temperature is particularly important in the production
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