The conventional cake method involves mixing all dry ingredients and adding all liquid ingredients all at one time with a minimum of stirring
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Q33: Sucrose in cake batters contributes to browning
Q34: Mealy pastry might be expected from the
A)
Q35: A flaky pastry results when:
A) Gluten formation
Q36: Hard wheat flour will produce acceptable bread
Q37: A tenderizing agent in quick breads is
Q39: Fat enhances the keeping quality of cake.
Q40: Increasing the water content of pastry decreases
Q41: What are two reasons for failure of
Q42: List two factors that can cause a
Q43: Why is yeast-containing dough fermented and proofed?
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