MARJORIESARTO123IN MARJORIESARTO123IN Technology and Home Economics Answered These pastries are done by cutting the solid fat into the flour, or adding melted or liquid oil.a. Laminated pastryb. Non-laminated pastryc. Glazed pastryd. Filled pastryThey are professional chefs skilled in making and producing baked products such as pastries, desserts, and breads.a. Pastry Chiefb. Pastry Chefc. Cookd. BakerThis is the place where pastry originated.a. Philippinesb. Italyc. Egyptd. DenmarkIt is an essential ingredient to pastry-making because it develops strands of gluten that gives dough an elastic structure.a. fatb. wheat flourc. liquid ingredientsd. leavening agentsPastries that undergoes the process of repeatedly folding the solid fat into dough to create very thin alternating layers of butter and dough.a. Laminated pastryb. Non-laminated pastryc. Glazed pastryd. Filled pastryThis is also known as pâte à choux or éclair paste, are puffy, solid crusts with a hollow center that contain filling such as whipped cream, fruit, etc.a. Danish pastryb. Puff pastryc. Croissantd. Choux pastryWhen you make short crust pastries, the recommended ratio for fat and flour is:a. 1:2b. 2:3c. 3:4d. 3:8This adds flavoring and separates flour particles making the pastry products tender and flaky.a. fatb. wheat flourc. liquid ingredientsd. leavening agentsIt refers to a fixed proportion of one ingredient in relation to another ingredient.a. weightb. measuringc. scaled. ratioHow many grams for 1 cup of plain flour?a. 50 gramsb. 75 gramsc. 100 gramsd. 125 grams​