Two key factors affecting pancake quality are
A. mixing technique and griddle temperature.
B. the use of muffin or biscuit mixing methods.
C. how many times the pancakes are turned and what type of spatula is used.
D. type of fat used on the griddle and when any additions, such as berries or nuts, are added to the pancake.
Answer: A
You might also like to view...
The _________________________ is the difference between maximal HR and resting HR, which is manipulated to create the desired exercise intensity
a. reserve oxygen uptake (VO2R) b. maximum oxygen uptake (VO2 max) c. heart rate reserve d. All of the above
The 2010 Dietary Guidelines report that most Americans are physically inactive and obese, yet malnourished
Indicate whether the statement is true or false
The body uses cholesterol to manufacture sex hormones and bile
Indicate whether the statement is true or false
The process by which fatty acids are metabolized is called _____
a. ?-oxidation b. lipogenesis c. glycogenesis d. lipogenolysis