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(Baking Class) 1. Explain what a rolled-in/laminated dough is. What characteristics do they have? 2. Name 3 laminated doughs and the differences between them. 3.

(Baking Class)

1. Explain what a rolled-in/laminated dough is. What characteristics do they have?

2. Name 3 laminated doughs and the differences between them.

3. What is a turn?

4. What is a book fold?

5. What steps are important when making a successful meringue?

6. What is weeping and what causes it?

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