Answer:
True
Explanation:
Making food requires being precise about the measurements of ingredients that we are using. <u>Any changes, sometimes even the small ones, can result in the food that doesn’t end up as expected, sometimes even being unedible.</u>
<u>This is slightly more important in baking than in cooking.</u> When cooking food, changing the measurements can usually result in different tastes or slightly different texture of food, but it doesn’t have to ruin the meal completely. For example, if we use less salt than required, we might have a meal that is not tasty, but that can be salted afterward.
However, when baking, every single ingredient has to be precisely measured for our finished product to be good. Baking relies on <u>chemical reactions</u> of one ingredient with another, which can be easily affected by the quality, timing, and measurements<u>.</u> Too little butter can make a cookie to crispy, while too many eggs can make it too moist and unbaked. Bread seems to be very easy when it comes to the number of ingredients, but every measurement, timing, and heat can affect how soft or crunchy, how tasty, and how consistent the bread is.
<u>Therefore, when we cook and bake, we should stick to the result that is confirmed and be precise about the measurements and the measuring tools which we use.</u>
Answer: The small-scale production of farm products further leads to concentration, equalization and dispersion. As a result, these agricultural goods necessarily move through some important wholesale markets such as – jobbing market and secondary market.
Explanation:
The statement that "In the looking at diversity feature "socioeconomic stereotyping" Christa Kilvington, a straight-a student and single mother on public assistance, suggests that the stereotypes people use to classify her shape the way they communicate with her" is true. In the article "In he looking at diversity feature" <span>she describes what it is like being a "4.0 college student" as well as a "welfare mom".</span>
