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TRUE OR FALSE

1. Cream puffs is a type of light pastry that is filled with whipped cream or sweetened cream filling and often topped with chocolate.

2. French pastries are rich pastry filled with custard and fruit

3. Pie and tart are consist of two components, first thin pastry dough that holds the second the filling

4. Danich pastry are made of sweetenend yeast dough with toppings such as fruit, nuts, or cheese

5. Danich pastry are light,flaky,rich pastry made by rolling with butter and folding it to form layers

6. Croissants are flaky raised dough, like sweetened cross between a simple yeast raised dough and puff pastry

7. Water is an important ingredient in pastry because it provides moisture needed to develop gluten

8. Salt contriutes to the flavor of pastry and has no flakiness or tenderness

9. Lard and vegetable shortening are frequently used fats to make pastry.

Sagot :

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Answer:

1. True

2. True

3. True

4. True

5. True

6. True

7. False

8. False

9. True

Explanation:

1. True. Cream puffs are indeed a type of light pastry filled with whipped cream or sweetened cream filling and often topped with chocolate.

2. True. French pastries often feature rich dough filled with custard and fruit.

3. True. Pies and tarts consist of a thin pastry dough that holds the filling.

4. True. Danish pastries are made from sweetened yeast dough and often have toppings such as fruit, nuts, or cheese.

5. True. Danish pastries are light, flaky, and rich, made by rolling with butter and folding to create layers, similar to puff pastry.

6. True. Croissants are flaky and raised dough, similar to a sweetened cross between simple yeast dough and puff pastry.

7. False. Water is important in pastry making, but its primary role is to provide the moisture needed to form the dough and facilitate the formation of gluten, which can make the pastry tough if overdeveloped.

8. False. Salt not only contributes to the flavor of pastry but also can help control yeast fermentation and strengthen the dough structure.

9. True. Lard and vegetable shortening are frequently used fats in pastry making due to their ability to produce a flaky texture.

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