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Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Elongated holes in muffins or quick breads, called____________________is caused by ____________________the batter before baking.

Which of the following factors indicates that bread is properly baked?

Celery, seaweed, oysters and shellfish are among the few foods with a naturally occurring salty taste.

The burning sensation one experiences when eating certain hot or spicy foods such as chiles is referred to as umami.

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or baking sheet placed in a hot oven?

There is no correlation between the texture of food and the way it tastes.

When baking, if the temperature is too low, gases can escape before protein solidifies and the product may collapse.

Fermentation takes place when yeast dough has been formed and is left to rise after shaping.

Which of the following products are made using the biscuit method?