Why are cookies crispier than cakes?
A) Sugar, starch, and flour proteins compete for water.
B) Gluten development is strengthened by the additional eggs found in cookies.
C) Cookies are cooked for a longer period of time.
D) More starch gelatinization occurs in cookies.
Correct Answer:
Verified
Q28: According to Nestle's website, in which year
Q29: Ganache is poured over a cake and
Q30: Done cakes spring back when touched in
Q31: Unshortened cakes are baked at
A) 300 to
Q32: What is the easiest buttercream frosting to
Q34: Shortened cakes are usually
A) left in the
Q35: Which of the following cakes does not
Q36: Cakes are done
A) when they have "wrinkled"
Q37: Butter or conventional cakes are examples of
A)
Q38: Italian cookies are first baked as a
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