2. (2) List two changes that occur during ripening. 3. (3) Draw an arrow to repr

Question

2. (2) List two changes that occur during ripening. 3. (3) Draw an arrow to represent the possible changes in ingredients that should be considered when cooking at high altitudes. Use an UP arrow, Down arrow, or NC for no change. -sugar sugar-fat-baking powder mixing NC water soy 4. (3) Mark an "X" by the ingredient that would provide a tenderizing function to the particular food system sucrose in fudge se in fudge fat in pastry water in popovers egg white in meringue- milk in bread sucrose in shortened cakes m

Explanation / Answer

Ans 2) ;- 1. Changes in carbohydrate composition, resulting in sugar accumulation and increased sweetness

2.Change in colour

4) sucrose in fudge

fat in pastery

water in popovers x

egg white in meringue x

milk in bread x

sucrose in shortened cakes x

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