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Author Question: Since the meats have a curing agent and the mixtures are often ground into small size particles ... (Read 101 times)

audragclark

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Since the meats have a curing agent and the mixtures are often ground into small size particles there is less reliance on maintaining proper sanitation.
 
  Indicate whether the statement is true or false

Question 2

How do whipped egg whites reach their maximum volume?
 
  A) a small amount of baking soda is added B) they are well-chilled
  C) they are at room temperature D) a small amount of oil is added



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quynhmickitran

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Answer to Question 1

FALSE

Answer to Question 2

C





 

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