Which one of the following quality points is required when producing vol-au-vents?
A. Consistent shape.
B. Dark colour.
C. Chewy texture
D. Strong aroma.

The key quality point required when producing vol-au-vents is consistent shape, which ensures uniform size and even baking. Other factors, such as color, texture, and aroma, are important but secondary to achieving this consistency. Focus on shape for the best pastry results. ;

Answered by GinnyAnswer | 2025-07-07

The required quality point when producing vol-au-vents is consistent shape, which ensures uniform size and even baking. Other factors like color, texture, and aroma are important but secondary. Focusing on shape leads to the best pastry results.
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Answered by Anonymous | 2025-07-11