When baking muffins, once the batter and all its ingredients are mixed and ready for the muffin pan,
a. immediately place the batter in greased muffin cups.
b. allow the batter to rest for ten minutes before putting it into the muffin cups.
c. fill the muffin cups two-thirds full and bake in a 400 degree F oven for about 20 to 25 minutes.
d. place the muffin pan on a wet towel so the muffins do not stick when removed after baking.
c
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Lactose intolerance is a problem for 30 to 50 million Americans, especially in certain ethnic groups. As a result, your best friend is opening a bakery-cafe catering to this population and is beginning the process of recipe development. She would like your input and knowledge regarding the use of plant-based milk substitutes. Give her specific cow's milk alternatives and the characteristics of each "milk."
What will be an ideal response?
What are some products of the reaction catalyzed by pancreatic lipase??
A) ?2-monoacylglycerols, free fatty acids B) ?free fatty acids, glycerol, cholesterol C) ?2-monoacylglycerols, free fatty acids, phospholipids D) ?free fatty acids, glycerol, cholesteryl esters
Glycogen is found to only a limited extent in ________
a. meats b. plants c. milk d. fish e. nuts
Every amino acid has ________ in its chemical structure.
A. iron B. chloride C. nitrogen D. potassium