which reason is the best to have a soft and crumby mixing dough?
A.When it is underdeveloped gluten
B.When hard and resistant
C.Over mixing of dough
D.When overdeveloped gluten strand
Which of the following tools us used to level off ingredients when measuring dry ingredients?
A.Spatula
B.Pastry blender
C.Rolling pin
D.Pastry brush
It is a deep bowl for mixing ingredients.
A.Pie plate
B.Mixing bowl
C.Spatula
D.Pastry blender
This us done to get the desired temperature of the oven.
A.Rolling
B.Pre-heating
C.Flattening
D.Sifting​