Fats Function as Tenderizing Agents By

Multiple Choice

Fats function as tenderizing agents by:

A) Being able to be heated to a temperature above the boiling point of water and therefore to cook foods with good flavor and color,
B) Coating the surface of the flour and preventing contact by the water and flour proteins
C) Creaming with sugar to incorporate and hold air pockets
D) Dividing into small droplets that are surrounded by a protein film and dispersed in a liquid medium
E) All of the above