This topic contains a solution. Click here to go to the answer

Author Question: Cooked fruit fillings should a) be used for pies made with dry fruit such as apples or raisins. ... (Read 1028 times)

roselinechinyere27m

  • Hero Member
  • *****
  • Posts: 557
Cooked fruit fillings should
 
  a) be used for pies made with dry fruit such as apples or raisins.
  b) be used for pies made with canned or frozen fruit.
  c) be baked in a flaky dough crust.
  d) not contain any starch or flour.

Question 2

Pie crust shrinks after baking because
 
  a) the dough was overmixed.
  b) the oven temperature was too low during baking.
  c) the crust was baked too long.
  d) there was too much fat in the formula.



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

ryrychapman11

  • Sr. Member
  • ****
  • Posts: 334
Answer to Question 1

a

Answer to Question 2

a




roselinechinyere27m

  • Member
  • Posts: 557
Reply 2 on: Aug 10, 2018
:D TYSM


lindahyatt42

  • Member
  • Posts: 322
Reply 3 on: Yesterday
Excellent

 

Did you know?

Nitroglycerin is used to alleviate various heart-related conditions, and it is also the chief component of dynamite (but mixed in a solid clay base to stabilize it).

Did you know?

Colchicine is a highly poisonous alkaloid originally extracted from a type of saffron plant that is used mainly to treat gout.

Did you know?

After 5 years of being diagnosed with rheumatoid arthritis, one every three patients will no longer be able to work.

Did you know?

The eye muscles are the most active muscles in the whole body. The external muscles that move the eyes are the strongest muscles in the human body for the job they have to do. They are 100 times more powerful than they need to be.

Did you know?

In 1835 it was discovered that a disease of silkworms known as muscardine could be transferred from one silkworm to another, and was caused by a fungus.

For a complete list of videos, visit our video library