Eggs are added to baked products for their nutritional value alone.
Correct Answer:
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Q41: The types and proportions of ingredients determine
Q44: Matching
Definition choices:
-pour batter
A)¹/2 cup liquid to 1
Q45: One of the most important reasons for
Q46: The genetically transmitted disease that makes individuals
Q48: Matching
Definition choices:
-stiff/firm dough
A)¹/2 cup liquid to 1
Q50: Hard wheat flours with higher protein contents
Q51: Matching
Definition choices:
-soft dough
A)¹/2 cup liquid to 1
Q52: Matching
Definition choices:
-flour mixture
A)¹/2 cup liquid to 1
Q53: Baking powder consists of baking soda and
Q54: Double-acting baking powder reacts twice, once when
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