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

Author Question: The gases that always contribute to leavening baked products are: (1) air, (2) steam, (3) carbon ... (Read 134 times)

mpobi80

  • Hero Member
  • *****
  • Posts: 519
The gases that always contribute to leavening baked products are:
 
  (1) air, (2) steam, (3) carbon dioxide, (4) 1 and 2, (5 ) 1, 2, and 3

Question 2

Distinguish between: Opaque and translucent .
 
  What will be an ideal response?



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

lcapri7

  • Sr. Member
  • ****
  • Posts: 350
Answer to Question 1

5

Answer to Question 2

Both relate to the appearance of food. Opaque means that no light can pass through the food. An example would be a raw apple. Translucent means that light can pass through. An example would be an apple slice cooked in a sugar syrup.




lcapri7

  • Sr. Member
  • ****
  • Posts: 350

 

Did you know?

As the western states of America were settled, pioneers often had to drink rancid water from ponds and other sources. This often resulted in chronic diarrhea, causing many cases of dehydration and death that could have been avoided if clean water had been available.

Did you know?

Atropine, along with scopolamine and hyoscyamine, is found in the Datura stramonium plant, which gives hallucinogenic effects and is also known as locoweed.

Did you know?

Certain chemicals, after ingestion, can be converted by the body into cyanide. Most of these chemicals have been removed from the market, but some old nail polish remover, solvents, and plastics manufacturing solutions can contain these substances.

Did you know?

By definition, when a medication is administered intravenously, its bioavailability is 100%.

Did you know?

The average office desk has 400 times more bacteria on it than a toilet.

For a complete list of videos, visit our video library