Which of the following starches thicken(s) only when heated? a. ...

[ereecah]

Which of the following starches thicken(s) only when heated?
 a. arrowroot
  b. cornstarch
  c. ClearJel
  d. tapioca
  e. all of the above answers are correct
  f. none of the above answers is correct

Question 2

Regarding eggs, which statement is false?
 a. Whole eggs make tougher pastries by acting as binders.
  b. Egg whites make tougher pastries by adding more water.
  c. The protein content of the white contributes to pastry toughness.
  d. all of the above statements are true
  e. all of the above statements are false

[leahchrapun]

Answer to Question 1

e

Answer to Question 2

d

[ereecah]

Wow, this really help

[frankwu0507]

Thanks for the timely response, appreciate it