ANSWER 8
B) 37F
35-38F ideal. Below 32 = freezing. Above 40 = bacteria.
QUESTION 9
Purpose of ‘creaming’ butter and sugar?
A) Melt the butter
B) Incorporate air for lighter texture
C) Dissolve sugar
D) Make frosting
ANSWER 8
B) 37F
35-38F ideal. Below 32 = freezing. Above 40 = bacteria.
QUESTION 9
Purpose of ‘creaming’ butter and sugar?
A) Melt the butter
B) Incorporate air for lighter texture
C) Dissolve sugar
D) Make frosting