Which practice helps prevent soggy pastry bottoms during cooling?

• A. Stacking pastries while warm
• B. Wrapping pastries tightly in plastic wrap immediately after baking
• C. Keeping pastries on a rack with airflow to dry
• D. Allowing moisture to escape by air exposure on racks

Answer: (D)

Preventing soggy bottoms comes down to letting moisture escape during cooling. When pastries come out of the oven, steam and moisture are still present. If the pastry sits on a solid surface or is wrapped, that moisture stays close to the crust and makes it soft. Placing the pastries on a wire rack or another setup that lets air move all around and underneath allows the vapor to escape and dries the bottom. As the crust dries, it firms up and stays crisp instead of turning soggy. So keep pastries on a rack with good airflow to dry, rather than covering or stacking them, which traps moisture.