Question

Q u I c k B reads Lab. Food Science. If you can answer ANY one of the questions, that'd be much appreciated. Thank you so much.

1. 2 temps are requird to bake products that are leavened by steam. Why?
2. What does baking soda and baking powder need to create CO2 in quick breads?
3. Popover require what primary leavening agent? How does that influence the baking temp?
4. what is a high-quality muf -fin? How does amount of mix -ing influe-nce muf- fin  quali -ty?
5. why do you have to knead biscuits?
6. what are the consequences of over kneading biscuits?
7. Does oil have the same result as solid fat in biscuits?
8. How does fat particle size affect finished product of biscuits?
9. If different cooks use the same recipe for biscuits, would you expect the biscuits to be the same or different? Why?