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Baking Class 1. What is blind bake? What is the purpose? 2. Why do we use chilled fat when making pie dough? How can the

Baking Class

1. What is blind bake? What is the purpose?

2. Why do we use chilled fat when making pie dough? How can the type of fat affect the texture?

3. How is a tart dough different from a pie dough?

4. What are the different categories of pie filling? Give examples of each.

5, What is quiche?

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