Homework Answers
1.yeast can be multiply faster if proper area is given for it like proper food,moisture and warmth.while baking agent such as bakung powder and soda is used in quick breads.
2.1.chemical leavening agent eg.yeast
2.vaporous agent eg.steam
3.Biological eg.yeast.. these all agents help for the expansion of batters whenever we make food which is needed to be expanded or boiled .
3.salt can improve the tate of food moreover it keep the fermentation which is only needed for the substance.it has the capacity to make the baking food soft.
4.flour should be kept in its packet .if it is opened it is needed to be kept in an air tight container.
5.wheat and water come together and mixed is become gluten.
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Chapter 19 Quick Breads Questions 1. Quick breads are quick because? 2. What are some healthy substitutes for muffin or quick bread ingredients? 3. How is unleavened bread different from quick breads? 4. Why is it important to mix and bake quick breads fast? 5. List the three steps in the quick bread mixture procedure. Chapter 20 Yeast Breads Questions 1. What does kneading accomplish in yeast breads? 2. What is the purpose of the second rise in yeast breads?...
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Assignment 3 1. List and discuss the 3 types of firms. 2. What is market failure? 3. List the roles of government. 4. Why does international trade occur? What is the exchange rate?
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