The leavening agent in the majority of pastry is
A. provided by the incorporation of air into the dough.
B. steam.
C. carbon dioxide.
D. the same as that used in breads.
Answer: B
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A registered dietitian is assessing a patient who reports that it is challenging to eat because she cannot pick up a fork or knife. Who would the RD consult with regard to this issue?
A. physical therapist B. occupational therapist C. nurse D. diet clerk E. social worker
All of the following are true regarding obesity EXCEPT:
a. a genetic predisposition toward inactivity may influence obesity development in some people. b. it is primarily influenced by a low-calorie diet. c. over 200 genetic traits have been associated with obesity development. d. high-carbohydrate diets may influence obesity development in some people.
A major clinical symptom associated with hepatitis is:
a. jaundice. b. slurred speech. c. diarrhea. d. impaired motor function.
The latest version of the Dietary Guidelines places stronger emphasis on reducing total calorie intake and increasing physical activity.
a. true b. false