Question

question completion status:
crepes use whipped egg whites as a leavener.
true
false
question 2
during the rubbing/biscuit mixing process, the fat serves what purpose?
prohibits gluten formation
prohibits the absorption of liquias
promotes flakiness
all of the above
question 3
the purpose of eggs in baking includes
freshness
structure
leavening
all of the above.

Explanation:

• Question 1: Crepes are thin pancakes made from a batter of flour, eggs, milk, and butter. They do not use whipped egg whites as a leavener. Leavening agents are substances that cause dough or batter to rise by releasing gas. Crepes rely on the steam generated during cooking for a slight lift.
• Question 2: In the rubbing/biscuit mixing process, fat plays multiple roles. It coats the flour particles, which prohibits gluten formation (gluten is formed when flour proteins interact with water). It also prohibits the absorption of liquids as it creates a barrier between the flour and liquid. Additionally, when fat melts during baking, it creates layers, promoting flakiness.
• Question 3: Eggs in baking have several purposes. They contribute to freshness (by providing moisture and acting as a preservative to some extent), add structure (through the coagulation of egg proteins during baking), and can act as a leavening agent (when whipped, egg whites incorporate air which expands during baking).

Answer:

• Question 1: False
• Question 2: All of the above
• Question 3: All of the above