[Answered] Since the meats have a curing agent and the mixtures are often ground into small size particles ...

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Author Question: Since the meats have a curing agent and the mixtures are often ground into small size particles ... (Read 41 times)

audragclark

Hero Member
Posts: 579

on: Aug 10, 2018

Since the meats have a curing agent and the mixtures are often ground into small size particles there is less reliance on maintaining proper sanitation.

Indicate whether the statement is true or false

Question 2

How do whipped egg whites reach their maximum volume?

A) a small amount of baking soda is added B) they are well-chilled
C) they are at room temperature D) a small amount of oil is added

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quynhmickitran

Sr. Member
Posts: 330

Reply #1 on: Aug 10, 2018

Answer to Question 1

FALSE

Answer to Question 2

C

audragclark

Hero Member
Posts: 579

Reply #2 on: Aug 10, 2018

Thanks

quynhmickitran

Sr. Member
Posts: 330

Reply #3 on: Aug 10, 2018

Welcome

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Author Question: Since the meats have a curing agent and the mixtures are often ground into small size particles ... (Read 41 times)

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