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 101 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?

Bacteria have flourished on the earth for over three billion years. They were the first life forms on the planet.

Did you know?

There are 20 feet of blood vessels in each square inch of human skin.

Did you know?

Elderly adults are at greatest risk of stroke and myocardial infarction and have the most to gain from prophylaxis. Patients ages 60 to 80 years with blood pressures above 160/90 mm Hg should benefit from antihypertensive treatment.

Did you know?

Nearly 31 million adults in America have a total cholesterol level that is more than 240 mg per dL.

Did you know?

Children with strabismus (crossed eyes) can be treated. They are not able to outgrow this condition on their own, but with help, it can be more easily corrected at a younger age. It is important for infants to have eye examinations as early as possible in their development and then another at age 2 years.

For a complete list of videos, visit our video library