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Author Question: If a starch-thickened pudding thins instead of thickening some after egg yolk has been added, the ... (Read 170 times)

dakota nelson

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on: Aug 2, 2018
If a starch-thickened pudding thins instead of thickening some after egg yolk has been added, the problem is caused by
 
  (1) adding a little egg white, too, (2) failing to beat the yolk first, (3) too much sugar, (4) inadequate heating to inactivate the a-amylase in the yolk, (5) inadequate heating to inactivate the a-amylase in the starch

Question 2

Flavor is detected by
 
  (1) olfactory receptors, (2) taste buds, (3) sublingual receptors, (4) 1 and 2, (5) 2 and 3


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tuate

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

4

Answer to Question 2

4


dakota nelson

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

scottmt

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

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