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No, pastry is a noun or an adjective, depending on how it is used. Noun: The pastry she brought to work was delicious. Adjective: She bought it at the pastry shop in Denver.
They can work in restaurants
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
it depends
in a bakers shop Edit: Actually, not only can you work in a bakeshop or pastry shop, you can also work in resorts and hotels in the pastry department, restaurants doing desserts, or even with catering companies doing desserts.
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If you type in Anna M Mangin pituresz it's not going to work only thing that's going to give you is pastry fork pitures
Depends what type of doctor, the area they work in. and how long they work a week.
If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.
Pastry chefs must work in a kitchen. The kitchen must always remain sanitary. The workplace will often be crammed and stressful. This job requires a lot of work time. A pastry chef works mainly on weekends and at night.
In one hour an average Pastry Chef makes approximately $925 Australian Dollars
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