Actual ATI TEAS 7 Test Questions Set 2
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Egg Replacements in Baking
Eggs are an important staple of many baking recipes. They serve several crucial functions, such as binding, leavening, and providing moisture to the final product. However, some people are unable to consume eggs for a variety of reasons. If you are one of these people, baking can seem daunting. Fortunately, there are several substitutions that will allow you to continue enjoying your delicious treats without using eggs.
Two popular egg replacements are applesauce and banana. These things work well enough to provide moisture to your dessert, but they are suboptimal replacements overall, because providing moisture is only one function of the egg. When using applesauce or banana in place of eggs, you may find that your baked goods crumble or do not rise properly. Luckily, here are other ways to achieve binding and leavening effects that are more similar to those of eggs.
Eggs help emulsify the disparate ingredients of your recipe into one homogenous batter or dough. To achieve this, it is most effective to use something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or buttermilk for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes before using.
Eggs help emulsify the disparate ingredients of your recipe into one homogenous batter or dough. To achieve this, it is most effective to use something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or buttermilk for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes before using.
Either of these options will effectively bind your ingredients. However, if you are baking something that needs to rise, like a cake, you may want to give your dessert a little additional help. In this case, mix 1 teaspoon of baking soda with 1 tablespoon of a neutral-flavored vinegar, such as white or apple cider, and add this mixture alongside the other wet ingredients.
Question 1.
Which of the following textual evidence is used by the author to reinforce their claim that egg substitution are plentiful?
Question 2:
Which of the following areas of a textbook includes supplemental materials and additional information to the text?
Question 3:
In what way were zip codes labeled in 1938?
Question 4:
Where can you find copyright information for a given book?
Question 5:
If a user of this phone system wants to find the most recently deleted message, listen to it, and record a reply, which of the following sequences of numbers will the user select?