The primary difference between a batter and a dough is that a batter is
A) dry enough to be handled on a board.
B) stiff enough to hold a wooden spoon in the middle.
C) not dry enough to be handled and kneaded.
D) any product made from flour and water with eggs added.
E) leavened with yeast.
Correct Answer:
Verified
Q33: Which of the following statements is false
Q34: Yeasts multiply best
A) at temperatures of 68
Q35: Adding too much sugar to a yeast
Q36: What effects do excess sugar have in
Q37: Incorporating whipped egg whites into flour will
A)
Q39: Which of the following is an adjustment
Q40: Most of the leavening in flour mixtures
Q41: The types and proportions of ingredients determine
Q42: Definition choices:
Q43: What is gluten? What is the purpose
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