The Reason for Early Venting for Rye Bread Is as Follows

question 21

Multiple Choice

The reason for early venting for rye bread is as follows: Once the bread has gotten the benefits of oven spring

• A) open vents help the cuts to be more pronounced.
• B) open vents encourage the bread to spread outward.
• C) drying the surface of the loaf by opening the vents encourages the firming, particularly the lateral firming, of the bread.
• D) opening the vents speeds up the full baking of the bread.

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The total profit of a company after all expenses and taxes have been deducted from total revenues.

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Earnings or losses that arise from events that are not expected to recur regularly, distinguished from ordinary operational results.

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An unusual and infrequent gain or loss that is reported separately in the financial statements.