3. So that gluten will not be developed when the ingredients are mixed for pastry
dough should be

A. Beaten
B. kneaded
C. molded
D. tossed

4. Pastry of good quality is

A. Coarse
B. fatty
C. flaky
D. tough

5. A crumbly crust is caused by

A. Too little flour
B. too little water
C. too much flour
D. too much water

6. Which of the following is a double crust pie (covered pie)?

A. Buko pie
B. egg pie
C. empanada
D. pine apple pie

7. Which kind of flour is best for pastries?

A. All-purpose flour
B.bread flour
C. cake flour
D. corn flour

8. Which of the following liquid is used for making pastry crust?
A. Cold or iced water
B. hot water
C. lukewarm water
D. tap water

9. Which of the following is an ingredient of pies and pastries
A. baking powder
B.baking soda
C. flour
D. yeast

10. for pastry not to become hard, the dough should be

A. rolled gently into shape
C. rolled several times
B. rolled only once
D. rolled with much flour​