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CHAPTER 17: Pies & Pastries (T/F)
Terms in this set (6)
Pie crusts made with a liquid fat are flakier than crusts made with solid fats.
Pie crusts made with pastry flour require less fat than those made with all-purpose flour.
Melted fats or oils will result in the flakiest crusts.
Too much water will toughen a pie pastry.
A mealy crust has a uniform blending of fat with the flour.
True (fat acts to coat flour particles so water cannot come in contact with and hydrate the flour for starch gelatinization and gluten formation)
Tart crusts are made from a sweet dough and mixed using a procedure similar to cookies.
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