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III: MULTIPLE CHOICE.

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III: MULTIPLE CHOICE.
 

III: MULTIPLE CHOICE.Online version

Choose the correct answer.

by Madel
1

What gives bread structure?

2

What controls yeast activity?

3

What pastry uses lamination?

4

Gateaux are commonly:

5

Tortes are rich in:

6

Petits fours are:

7

What improves crust color?

8

What is blind baking?

9

What pastry is hollow inside?

10

What is emulsification?

Feedback

Flour provides gluten

Salt slows yeast

Puff pastry is laminated

Gateaux are layered cakes

Tortes use nuts

Small bite-sized desserts

Sugar caramelizes

Pre-baking crust

Choux expands hollow

Mixing fat and liquid

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