Which of the following statements about crackers is false? a. ...

[james]

Which of the following statements about crackers is false?
 a. Cracker dough develops a strong gluten network, so the protein content and quality of the dough are important in creating the right texture.
  b. Crackers are crisp breads that may or may not be leavened.
  c. Crackers are baked products high in both fat and sugar.
  d. Holes are pricked into cracker dough to prevent air pockets from forming and bursting during baking.
  e. all of the above answers are true
  f. none of the above answers is true

Question 2

The consistency of a batter (whether a pour or drop batter) is dependent on
 a. the proportion of liquid to dry ingredients in the mixture.
  b. whether milk or water is used as a liquid.
  c. the initial temperature of the ingredients in the mixture.
  d. the type of fat or oil that is used.
  e. the amount of egg in the batter.

[scottmt]

Answer to Question 1

c

Answer to Question 2

a

[james]

Both answers were spot on, thank you once again

[scottmt]

Great! Please up vote