An extra flaky bottom crust can be obtained by
A. pricking the pie dough with a fork.
B. weighing the pie dough down with beans, which are removed a few minutes before the baking is completed.
C. covering the bottom of the crust with aluminum foil.
D. placing a cookie sheet on the rack prior to heating the oven and then placing the piecrust on top of it for baking.
Answer: D
You might also like to view...
Low birth weight infants have a greater risk for chronic disease in adult life.
Answer the following statement true (T) or false (F)
The current generation of oral contraceptives increases the risk of iron deficiency.
a. true b. false
Jim, a 21-year-old, medium-frame 6’2” senior weighing in at 205 lbs is a very active varsity wrestler majoring in psychology. He is participating in a “Hydration Study” that includes the collection of the following data: body composition analysis utilizing the Bod Pod®, food/beverage intake via dietary assessment questionnaire, urine sample, and analysis of saliva. The following data
have been provided to assist in answering the questions. Bod Pod® Results: 59% body water 86.7% lean mass 13.3% fat mass Reference Values for Bod Pod®: Risky (high body fat) = men: >30%; women: >40% Excess fat = men: 21%-30%; women: 31%-40% Moderately lean = men: 13%-20%; women: 23%-30% Lean = men: 9%-12%; women: 19%-22% Ultra lean = men: 5%-8%; women: 15%-18% Risky (low body fat) = men: <5%; women: <15% 24-Hour Recall: 3540 kcalories 177 grams protein 118 grams fat Males: EER = 662 - [9.53 x Age (y)] + PA x [(15.91 x weight in kg) + (539.6 x height in m)] PA Values: Sedentary = 1.0, Low Active = 1.11, Active = 1.25, Very Active = 1.48 How many total kcalories would Jim require post season to meet his estimated energy requirements (EER)? a. 2958 b. 3325 c. 3665 d. 4157
Elaina wants to lower her risk of cancer. According to scientific studies, consuming ________ may decrease her risk of this chronic disease.
A. charcoal-grilled meat B. stick margarine C. fruit D. hot dogs