When determining baker's percentages, __________.
A) flour is always considered 100%
B) the total of the percentages of all the ingredients will always be greater than 100%
C) the percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100%
D) all of these
Correct Answer:
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Q4: The sugar that is used to give
Q5: Which of the following is not a
Q6: Baking soda can be used as a
Q7: The majority of ingredients in the bakeshop
Q8: _ is/are measured by weight, rather than
Q10: If you are using a baking formula
Q11: Gluten _.
A) produces gas in a product
Q12: A firm and chewy baked product contains
Q13: Which of the following is not one
Q14: Any fat used in baking is called
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