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Author Question: Olive oil is susceptible to flavor reversion and may develop a beany or fishy off-flavor. ... (Read 54 times)

s.tung

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on: Aug 2, 2018
Olive oil is susceptible to flavor reversion and may develop a beany or fishy off-flavor.
 
  Indicate whether the statement is true or false

Question 2

Betty was making biscuits from scratch, but substituted baking soda when she discovered she did not have any baking powder. Describe the resulting biscuits?
 
  What will be an ideal response?


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livaneabi

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Reply #1 on: Aug 2, 2018
Answer to Question 1

F

Answer to Question 2

The volume would be greatly reduced, and the texture would be compact. The crumb color would be somewhat yellow. The flavor would bitter and soapy from the alkalinity of the biscuit.


s.tung

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Reply 2 on: Aug 2, 2018
Wow, this really help

ricroger

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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