What is the difference between a popover and cream puff?
Both are quick breads; however, a popover has an equal proportion of liquid to flour. It is cooked in a hot oven to vaporize the water, and steam causes popovers to pop. A quality popover is golden brown and tender; it has crisp shells with thin, moist partitions.
A cream puff has the same ratio of flour and liquid as a popover, but contains eight times the amount of fat, more eggs, and less salt. Quality characteristics of a cream puff include hollow shells with crisp crust; they are more tender than popovers.
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a. Carbon b. Oxygen c. Calcium d. Nitrogen
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