Multiple Choice
Use the following table to answer the following question(s) .
Table 1: Cookie parameters with varying fat levels 
Data from Pareyt, Bram, Faisal Talhaoui, Greet Kerckhofs, Kristof Brijs, Hans Goesaert, Martine Wevers, and Jan A.Delcour, "The Role of Sugar and Fat in Sugar-Snap Cookies: Structural and Textural Properties." Journal of Food Engineering 90, 3 (Feb.1, 2009) : 400-408.
-Based on the table above, which cookies were the moistest?
A) The cookies with the most fat
B) The cookies with intermediate amount of fat
C) The cookies with the least fat
D) All cookies had the same moisture
Correct Answer:
Verified
Correct Answer:
Verified
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