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
Controlled cold compression unit.
Comparing Signs and Symptoms of Cold, Allergy, and the Flu
Cold Fronts
Cold Fronts
Try an afternoon glass of cold grape juice for a refreshing break
Cut in four pieces