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Author Question: A pie crust that has been overmixed is most likely to (Read 112 times)

joblessjake

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on: Aug 1, 2020

Question 1

A method of mixing that especially encourages the development of flakiness in plain pastry is
◦ muffin method.
◦ pastry method.
◦ hot water method.
◦ puff pastry method.

Question 2

A pie crust that has been overmixed is most likely to
◦ be very flaky.
◦ be tough.
◦ have tunnels in the crust.
◦ be too tender and likely to fall apart.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by joblessjake on Aug 1, 2020

Laurenleakan

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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joblessjake

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Reply 2 on: Aug 1, 2020
:D TYSM

T4T

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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