Explanation

(a) Types of flour used in catering; (i) Cake flour (ii) Corn flour (iii) Yam flour (iv) Rice flour (v) Plantain flour (vi) Whole wheat flour (vii) Pastry flour (viii) White flour (ix) Potato flour (x) Cocoyam flour (xi) Wheat meal flour (xii) Cassave flour (xiii) All-purpose flour (xiv) Soft wheat flour (xv) Instant blending flour (xvi) Hard wheat flour (xvii) Bean flour (xviii) Patent flour/high ratio flour (xix) Self raising flour (xx) Composite flour

(b) Raising Agents Used in Food Preparation; (i) Yeast (ii) Sour milk (iii) Palm wine (iv) Air (v) Bicarbonate of soda (vi) Steam/water vapour (vii) Baking powder (viii) Cream of tartar

• A is an solution of 0.0100moldm3 of kmno4 B is a solution prepared by dissolving 5.8g of anhydrous feso4 and... Answer this

  0 Answers   ·   1 hour ago
• what is the simplest way to understand while reading? Answer this

  1 Answers   ·   2 hours ago
• Calculate the pH of the resulting solution if 25cm³ of 0.1M NaOH is added to 50cm³ of 0.1M HCl? Answer this

  0 Answers   ·   Chemistry   ·   4 hours ago