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Author Question: For maximum retention of flavor from extracts when making shortened cakes, the extract is added with ... (Read 60 times)

Jramos095

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on: Aug 2, 2018
For maximum retention of flavor from extracts when making shortened cakes, the extract is added with the
 
  (1) flour, (2) eggs, (3) fat, (4) sugar, (5) salt.

Question 2

Oven spring in the early part of bread baking is the result of
 
  (1) increased production of carbon dioxide, (2) death of yeast, (3) explosion of baking powder, (4) expansion of carbon dioxide and/or other gases, (5) 1 and 4


atrochim

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Reply #1 on: Aug 2, 2018
Answer to Question 1

3

Answer to Question 2

5


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