Which would you expect to produce a cake with the most desirable texture—butter or shortening? Why?
Shortening is expected to produce a higher-quality product than butter due to its plasticity and creaming ability. Butter does not have the same plasticity or creaming ability.
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Discuss the importance of plasticity when making frostings and fillings for cakes. Why would using butter be a problem when the cake is being featured at an outdoor summer wedding? Any substitutes?
What will be an ideal response?
HACCP stands for Hazard Analysis and Critical Control Points.
Answer the following statement true (T) or false (F)
A strength of the USDA Food Patterns and MyPlate tool lies in how they address serving sizes
Indicate whether the statement is true or false
________ must be added to grains during the enrichment process.
A. Calcium B. Magnesium C. Iron D. Zinc