How would you classify oil-and-vinegar and commercial French salad dressings, respectively?
A) temporary and semi-permanent emulsions
B) semi-permanent and permanent emulsions
C) temporary and permanent emulsions
D) none of the above answers is correct
Correct Answer:
Verified
Q2: The _ crystalline form of fat
Q2: The function of a fat that tenderizes
Q5: Which of the following statements is incorrect
Q6: An emulsion contains
A)the dispersed or discontinuous phase.
B)the
Q7: The correct order for the four stages
Q8: Which of the following is not used
Q9: When fat is mixed into a flour
Q11: Margarine was first introduced in the
A) 1840s.
B)
Q11: Which of the following crystalline forms
Q12: The reason why some emulsifiers are able
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