When Making a Liaison,the Standard Ratio of Egg Yolks to Cream

question 53

Multiple Choice

When making a liaison,the standard ratio of egg yolks to cream is:

• A)2:200 mL
• B)2:90 mL
• C)1:120 mL
• D)1:60 mL

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High-Fructose Corn Syrup

A sweetener made from corn starch that has undergone enzymatic processing to convert some of its glucose into fructose, making it sweeter than regular corn syrup.

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