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Author Question: The usual percentage of gelatin in a mold of good texture is about (Read 65 times)

Kikoku

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on: Aug 1, 2020

Question 1

The appropriate type of salad to be used in a menu depends to a great extent on the
◦ season of the year.
◦ type of dressing used.
◦ color of the salad plant.
◦ part of the meal in which it is served.

Question 2

The usual percentage of gelatin in a mold of good texture is about
◦ 1.5-2.0 percent.
◦ 2-4 percent.
◦ 5-6 percent.
◦ 10-12 percent.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by Kikoku on Aug 1, 2020

leahchrapun

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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Kikoku

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Reply 2 on: Aug 1, 2020
YES! Correct, THANKS for helping me on my review

brbarasa

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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