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what kind. of sugar is primarily used. in preparing icing. a brown sugar b confectioner s sugar c granulated sugar d refined sugar. what is the basic. ingredient in baking. that improves aroma flavor and nutrition in baked product a baking powder b flour c shortening d sugar. which of. the ingredients is an example of a physical leavening agent a air. b baking powder. c baking soda d yeast 5 which kind of flour contains more glute and less starch a all purpose flour. b break flour. c cake. flour. d soft flour 6 which among. the choices is a personal cleanliness practice in baking. a combing the hair in the working area b keeping fingermails long c washing the hands after work d wearing an. apron during working hours 7 what is the first step to have. better results in baking. a keeping. oneself clean b keeping the food and equipment clean. c keeping. the utensils and work area clean d. all of. the above 8 what is the best step to have better results in baking. a measure ingredients accurately b memorize the recipe very welll c use modem equipment d use only important ingredients
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