Using a Minimum of Water in Making Pastry;

question 25

Multiple Choice

Using a minimum of water in making pastry;

• A) Decreases hydration of gluten
• B) Increases hydration of gluten
• C) Promotes flakiness
• D) promotes development of long gluten strands
• E) Is not important if shortening is the fat being used

Explain the rate-determining step in electrophilic aromatic substitution reactions.

Demonstrate the ability to predict the reactivity of different aromatic compounds towards electrophilic substitution reactions.

Sketch mechanisms for electrophilic aromatic substitution reactions based on given reactants.

Differentiate between ortho, para-directing and meta-directing substituents in electrophilic aromatic substitution reactions.

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Definitions:

Law of Small Numbers

A cognitive bias that leads people to draw broad conclusions from small data sets or limited observations.

Affect Heuristic

A mental shortcut that allows people to make decisions and solve problems quickly based on their emotions and feelings.

House Money

Refers to the concept of playing with the profits from previous bets rather than one's own capital.

Irrational Behavior

Actions or decisions that are not based on logical reasoning, sound judgment, or align with standard economic theories or expectations.