which is TRUE or FALSE?

____1. pastries are baked products contain a high proportion of fat floor and liquid.
____2.kinds of pastries include pies, tarts, turnovers, puff, Danish pastry, french pastries, croissants and local pastries like barquillos, otap, hopia, turnovers, and others.
____3. The ratio of flour to shortening ranges from 1:1 cup to 1:2/3 cup.
____4. There are two types of pastry crust: single and duoble. An ideal crust is tender and flaky.
____5. keep in mind the principles in preparing pastry to achieve a tender and flaky quality.
____6. The characterstics of a good pastry are describe mainly in terms of it's texture.
____7. A good crust has a shape that is well-formed and even on all sides.
____8. The inside of a pastry is ideally characterized in terms of flavour, tenderness, and texture.
____9. The texture of the crust should be smooth and satiny.
____10. The size of the crust is dependent to the size of the pan.​