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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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