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Author Question: Explain why the same weight of butter or margarine has less tenderizing power as compared to lard or ... (Read 110 times)

james9437

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Question 1

Too much water will toughen a pie pastry.
◦ true
◦ false

Question 2

Explain why the same weight of butter or margarine has less tenderizing power as compared to lard or hydrogenated shortening.


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Marked as best answer by james9437 on Aug 1, 2020

alvinum

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Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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james9437

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Reply 2 on: Aug 1, 2020
Great answer, keep it coming :)


ASDFGJLO

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Reply 3 on: Yesterday
Gracias!

 

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