Author Question: Tenderness, in reference to pastry, is a. the ease with which the pastry may be cut. b. the degree ... (Read 246 times)

ap345 · **on:** Aug 19, 2018

Tenderness, in reference to pastry, is
a. the ease with which the pastry may be cut.
b. the degree of brittleness the pastry exhibits when broken.
c. the ease with which the pastry gives way to the tooth.
d. the chewiness of plain pastry.
e. synonymous with flakiness.

Question 2

The tenderness of pastry is achieved by all of the following except
a. using pastry flour.
b. including an acid like unflavored vinegar or yogurt.
c. substituting an egg yolk for some of the liquid.
d. adding granulated sugar.
e. using a very small amount of hot water.