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Author Question: The gases that always contribute to leavening baked products are: (1) air, (2) steam, (3) carbon ... (Read 113 times)

mpobi80

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on: Aug 2, 2018
The gases that always contribute to leavening baked products are:
 
  (1) air, (2) steam, (3) carbon dioxide, (4) 1 and 2, (5 ) 1, 2, and 3

Question 2

Distinguish between: Opaque and translucent .
 
  What will be an ideal response?


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lcapri7

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

5

Answer to Question 2

Both relate to the appearance of food. Opaque means that no light can pass through the food. An example would be a raw apple. Translucent means that light can pass through. An example would be an apple slice cooked in a sugar syrup.


mpobi80

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


lcapri7

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


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