Multiple Choice
Butter
A) may not be contain coloring additives according to the USDA definition.
B) decreases shelf life of baked goods by speeding staling.
C) is made from cream that has been centrifuged.
D) can be clarified by homogenizing it and adding salt.
Correct Answer:
Verified
Correct Answer:
Verified
Q5: A:Match each term with the appropriate definition.<br>-hydrogenation<br>A)compounds
Q55: Which of the following is usually not
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Q57: The preferred metal for deep-fat frying equipment
Q58: Winterized oils are<br>A) vegetable oils which solidify
Q59: Which of the following emulsifiers are added
Q60: It is easy to substitute other ingredients
Q61: Which of the following fats will splatter
Q62: Matching<br>Definition choices:<br>-emulsion<br>A)a fat that tenderizes, or shortens,
Q64: Superglycerinated shortenings are ideal for:<br>A) flaky pastries.<br>B)