INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Air can be trapped in a mixture by:
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Whisking eggs
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Sieving flour
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Creaming Fat and Sugar
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All of these
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Explanation:
Detailed explanation-1: -To get the best rise out of your baked goods it’s important to understand the different types of leavening agents. Learn about the four main types of leaveners – chemical, biological, mechanical and physical – and how they work to make baked goods rise.
Detailed explanation-2: -Chemical raising agents baking soda (bicarbonate of soda); baking powder (bicarbonate of soda + cream of tartar); self-raising flour. Baking soda is an alkali that reacts with an acid (in the presence of water) to produce carbon dioxide, which causes rising.
Detailed explanation-3: -WHIP OR WHISK: Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.
There is 1 question to complete.