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Author Question: Cooked fruit fillings should a) be used for pies made with dry fruit such as apples or raisins. ... (Read 1165 times)

roselinechinyere27m

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on: Aug 10, 2018
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.


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ryrychapman11

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Reply #1 on: Aug 10, 2018
Answer to Question 1

a

Answer to Question 2

a


roselinechinyere27m

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Reply 2 on: Aug 10, 2018
Gracias!

upturnedfurball

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Reply 3 on: Yesterday
Excellent

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