Question

Activity 2
Direction: Identify what is being asked in each statement. Select from the words in the box below.
steam
liquid
sugar
brend flour
wheat flour
salt
fats
acidic ingredients
cornstarch
pastry flour
vanilla
1. It gives pastry structure
2. A type of flour best used in making phyllo pastry
3. Too little of this makes pastry crumbly and dry
4. It helps weaken gluten in flour
It helps make pastry tender and moist
6. It acts as the raising agent in puff and flaky pastries
7. It improves the flavor of pastry
8. It contributes to good flavor of pastry
9. It has lower level of protein and best used in making pastry
10. It is added to all-purpose flour when used as substitute to pastry
flour​

Answer 1

Answer:

1.pastry flour

2.brend flour

3.wheat flour

4.cornstarch

6.acidic ingredient

7.vanilla

8.salt

9.sugar

10.liquid