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Mahalaga na alam natin ang characteristic ng isang Good Pastry para makagaawa tayo ng hindi basta basta lang na produkto, Kundi ay makapag provide tayo ng product with qualityu in it and specially para hindi masayang ang mga una nating gagawin dahil sa mga pagkakamaling hindi natin pag sunod ng tamang sukat ng ingredient na gagamitin.

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A excellent pastry is light, fluffy, and fatty, but firm enough to hold the filling's weight. Before adding any liquid to a shortcrust pastry, make sure the fat and flour are properly combined. This ensures that the flour granules are sufficiently fat-coated and are less likely to develop gluten

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The main purpose of a pastry chef is to turn an array of ingredients into delectable treats for breakfast, lunch and, of course, dessert.

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When baking an good charesteristics pastry will help in selling more of them so many people put effort in decorating and making them look so good so people will buy more of them in the future

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As a student it is important to know the characteristic of good pastry because good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid.

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WE NEED TO KNOW THE CHARACTERISTICS OF THE GOOD PASTRY TO MAKE IT BETTER AND DELICIOUS AND TO KNOW HOW TO MAKE IT STEP BY STEP WITHOUT FAILING TO MAKE IT AND FOR THE PEOPLE TO BUY IT SO THAT WE CAN EARN SOME MONEY

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-for me it is important to know me or them so that when we work we will be ready and we will know what to do.

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Knowing the characteristics of a good pastry is a good way
for us to be aware on what we consume and what it consist of. With this we are more on the side of appreciating more, on how it is process than just eating.

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In order for it to be well sold or well presented to others so that they will like to taste or buy your products even just they see it they know it's delicious.

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Cookery A- 12
A good pastry should be light, flaky and tender , which requires careful measurements and handling of ingredients during the making process.

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12-E cookery

Answer: Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. ... This ensures that the flour granules are adequately coated with fat and less likely to develop gluten.

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Pastry is differentiated from bread by having a higher fat content,which contributes to a flaky or crumbly texture.