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Author Question: Tempering ____________ fat molecules in chocolate so that the chocolate stays shiny and crisp after ... (Read 68 times)

hbsimmons88

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on: Aug 10, 2018
Tempering ____________ fat molecules in chocolate so that the chocolate stays shiny and crisp after molds.
 
  Fill in the blank(s) with correct word

Question 2

For food service managers concerned with feeding primary and secondary school age children what type of lunch becomes the model in menu planning?
 
  a. Type A lunch
  b. Basic four lunch
  c. Type 1 lunch
  d. Exchange program lunch


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ntsoane kedibone

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Reply #1 on: Aug 10, 2018
Answer to Question 1

rechains

Answer to Question 2

A


hbsimmons88

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Reply 2 on: Aug 10, 2018
:D TYSM

ghepp

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

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