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During culinary emulsion, the shearing power of a whisk, fork, or some other tool creates motion in a liquid.
<h3>What is
culinary emulsion?</h3>
Culinary emulsion is a mixture which can be used to disperse fat into a liquid (water) or disperse liquid (water) into fat, especially through the shearing power of a fork, whisk, or some other tool that have the ability to create motion in the liquid.
As a general rule, the more shearing power that is used by a chef, the thicker the emulsion would become.
Read more on culinary emulsion here: brainly.com/question/18791145
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It is exactly the same in the case of the opera’s orchestra and its conductor with one solitary difference: you see this machinery and its director and can watch them in action. There is only one great theater in the world, the Festspielhaus in Bayreuth, where the orchestra and conductor are completely invisible to the audience, though this arrangement has been imitated by a few smaller houses, notably the Prinzregenten Theatre in Munich. Wagner was the first to realize this idea, but not the only one of his time to conceive it. Verdi, in his letters, earnestly recommended having an invisible orchestra...
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