Matching
Definition choices:
-stiff/firm dough
A) ¹/2 cup liquid to 1 cup flour
B) ¹/3 cup liquid to one cup flour.
C) 1 cup liquid to 1 cup flour,
D) ¹/4 cup liquid to 1 cup flour..
E) any ratio of liquid to flour mixture
Correct Answer:
Verified
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
Q49: Enriched flour has added thiamin, riboflavin, niacin,
Q49: Eggs are added to baked products for
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
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