Which of the following is not a function of whole eggs in baked goods?
A) Adding moisture.
B) Emulsifying of fats and liquids.
C) Reacting with baking soda to provide leavening.
D) None of the above; they are all functions of eggs.
Correct Answer:
Verified
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A) An enzyme found in some
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Q31: High-ratio shortening is another name for:
A) Regular
Q32: A suitable fat to use for pie
Q33: Fresh whole milk contains about:
A) 2% butterfat
B)
Q35: Yeast is killed at a temperature of:
A)
Q36: You can use baking soda as a
Q37: Beating fat and sugar together to incorporate
Q38: Salt is used in bread making because
Q39: Osmotolerant yeast is best used for:
A) Sweet
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