Questions for Discussion

Appears in

Published 2003

A formula calls for 32 ounces (1 liter) of milk, but you would like to use dry milk instead. How much dry milk and water should be substituted for liquid milk?
You want to produce a baked custard dessert for people with lactose intolerance. You try using soy milk instead of whole milk, but find that the baked custard doesn’t set up properly. Why might this be?

The licensor does not allow printing of this title