Cake samples for evaluation should be cut using a
(1) template, (2) scissors, (3) basic concept, (4) random plan, (5) geographic atlas.
Question 2
To achieve gels of the same strength, it is necessary to
(1) use the same amount of any type of starch, (2) vary the amount of starch, depending on the type, (3) dextrinize the starch, (4) heat all starches to the same final temperature, (5) avoid heating above 60C.
