This topic contains a solution. Click here to go to the answer

Author Question: The crystalline form of fat is important in making shortened cakes in order to (1) coat the flour ... (Read 48 times)

geodog55

  • Hero Member
  • *****
  • Posts: 530
The crystalline form of fat is important in making shortened cakes in order to
 
  (1) coat the flour and provide for separation into layers, (2) melt quickly and recrystallize as beta crystals, (3) obtain a cake with a fine grain and texture, (4) 2 and 3, (5) all of the above.

Question 2

Tenderness of a baked custard can be measured using a penetrometer.
 
  Indicate whether the statement is true or false



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

briezy

  • Sr. Member
  • ****
  • Posts: 347
Answer to Question 1

3

Answer to Question 2

T




briezy

  • Sr. Member
  • ****
  • Posts: 347

 

Did you know?

More than 50% of American adults have oral herpes, which is commonly known as "cold sores" or "fever blisters." The herpes virus can be active on the skin surface without showing any signs or causing any symptoms.

Did you know?

Methicillin-resistant Staphylococcus aureus or MRSA was discovered in 1961 in the United Kingdom. It if often referred to as a superbug. MRSA infections cause more deaths in the United States every year than AIDS.

Methicilli ...
Did you know?

Increased intake of vitamin D has been shown to reduce fractures up to 25% in older people.

Did you know?

Giardia is one of the most common intestinal parasites worldwide, and infects up to 20% of the world population, mostly in poorer countries with inadequate sanitation. Infections are most common in children, though chronic Giardia is more common in adults.

Did you know?

Alcohol acts as a diuretic. Eight ounces of water is needed to metabolize just 1 ounce of alcohol.

For a complete list of videos, visit our video library