True or false
3. Soft custurdy consistency of a mixture is produced by seldom stirring.
4. Fat network dries up and stabilizes the gas or air foams.
5. Cream of Tartar is a stabilizer that helps your egg whites to hold/keep their shape.
3. Soft custurdy consistency of a mixture is produced by seldom stirring.
4. Fat network dries up and stabilizes the gas or air foams.
5. Cream of Tartar is a stabilizer that helps your egg whites to hold/keep their shape.
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Answer:
3.true
4.false
5.true
Explanation:
uah basta thank you.