INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Flour-liquid mixtures that are stiff enough to be shaped by hand is called
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batter
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dough
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liquid
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solid
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Explanation:
Detailed explanation-1: -Stiff dough should feel compact but remain easy to knead and roll on a lightly floured surface. Stiff Dough Examples: Scones. Pizza Crusts. Cookies.
Detailed explanation-2: -Dough: A flour and liquid mixture that is stiff enough to knead or shape with your hands. Dust: To sprinkle a fine powder such as icing sugar or cocoa on top of baked goods.
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