What is choux dough? What is it used for? How do you prepare it? What are the main sources of leavening? What are some choux pastry problems and their causes?
What will be an ideal response?
See section 24-1.
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The difference between French and American omelets is that
A. French omelets have a little color on the outside, while American omelets are never allowed to brown. B. French omelets have texture lines, while American omelets never have texture lines. C. American omelets are folded in thirds, while French omelets are folded in half. D. American omelet centers are fully cooked, while the centers of French omelets are still soft.
A chylomicron is a type of ________.
A. phospholipid B. sterol C. lipoprotein D. fatty acid
Absorption of fat-soluble vitamins may take several hours, and transport in the blood requires that they be bound to a carrier
Indicate whether the statement is true or false
Which of the following foods is a rich source of vitamin C?
A. Fat-free milk B. Ground beef C. Fresh broccoli D. Whole-wheat bread