FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -Solid fats, such as margarine, lard, buttery spread, or shortening packaged in a tub are measured by scooping the ingredient into the measuring cup/spoon and then leveling off.
Detailed explanation-2: -Fill a measuring cup part-way with cold water, and drop in your cold butter bits until the measure reaches the quantity you need. For 8 tablespoons butter, fill a measuring cup with, say, one-half cup water. Add butter until it reaches one cup (one-fourth cup equals 8 tablespoons). Voila.
Detailed explanation-3: -Stick method. Method used for cutting off fats where you get your desired amount and cut through paper with a serrated knife. Dry-measure method. Water-displacement method. Chop and mince. Cube and dice. Pare. Score. Slice. More items