True or False Directions: Write TRUE if the statement is correct and FALSE if it is wrong. Write your answer on a separate sheet of paper. 1. Rolling pin is used in flattening dough of bread and pastry. 2. Dusting of flour is needed in kneading and rolling bread and pastry. 3. Weighing scale is used only in preparing breads. 4. In scaling dough, you have to cut it first with pastry wheel. 5. Cut in is one method in mixing bread dough and pastry crust. 6.Bread requires a special technique in mixing ingredients for flakiness and tenderness. 7. Sifter is use to pass dry ingredients into a fine sieve to remove lumps. 8. Pastries uses largely yeast as leavening agent. 9. Oven temperature is important in baking breads and pastries. 10. Different oven has different baking period.
