The flakiness of pastry is best achieved by
a. keeping fat cold and in pea-sized pieces.
b. incorporating large, chunky pieces of cold fat into the flour mixture.
c. using vegetable oil.
d. adding liquid to the flour mixture before mixing in the fat.
e. using your hands to lightly knead the dough.
Question 2
If all-purpose flour is used in pastry dough instead of pastry or cake flour, gluten formation increases, so additional _____ is/are sometimes necessary to increase tenderness.
a. eggs
b. fat
c. water
d. manipulation
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