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Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981 Exercise 2
The proportion of what ingredient is probably the most important determinant of quality in pastry, especially in regard to flakiness?
A) Flour
B) Sugar
C) Liquid
D) Fat
A) Flour
B) Sugar
C) Liquid
D) Fat
Explanation
Verified
Verified
Hence, the correct option is (d) fat.
O...
Understanding Food 4th Edition by Amy Christine Brown
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