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Author Question: The crystalline form of fat is important in making shortened cakes in order to (1) coat the flour ... (Read 57 times)

geodog55

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on: Aug 2, 2018
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


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briezy

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

3

Answer to Question 2

T


geodog55

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Reply #2 on: Aug 2, 2018
Thank you!


briezy

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Reply #3 on: Aug 2, 2018
Always glad to help...


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