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Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151 Exercise 12
The proportion of what ingredient is probably the most important determinant of quality in pastry, especially in regard to flakiness?
A) Flour
B) Sugar
C) Liquid
D) Fat
A) Flour
B) Sugar
C) Liquid
D) Fat
Explanation
Verified
Verified
Hence, the correct option is (d) fat.
O...
Understanding Food 5th Edition by Amy Christine Brown
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