Fats Function as Tenderizing Agents By

question 37

Multiple Choice

Fats function as tenderizing agents by:

• A) Being able to be heated to a temperature above the boiling point of water and therefore to cook foods with good flavor and color,
• B) Coating the surface of the flour and preventing contact by the water and flour proteins
• C) Creaming with sugar to incorporate and hold air pockets
• D) Dividing into small droplets that are surrounded by a protein film and dispersed in a liquid medium
• E) All of the above

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A labor law that prohibits gender-based wage discrimination, mandating equal pay for equal work performed by men and women.

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