uses of eggs in culinary
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Subject:
Technology and Home Economics -
Author:
sixto -
Created:
1 year ago
Answers 1
an egg can help bind ingredients, give volume to batter, emulsify liquids, thicken a sauce, provide flavor, clarify a liquid and even add a nice color or glaze to certain dishes
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alissonhickman
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ANSWER: I took a pic of it
following steps of quadratic equations by factoring:
1. move all the terms of the equation in the left side if necessary. in this case, the other side must be zero.
2. combine the similar terms in the left side
3.factor the left side of the equation
4. equate each factor that holds the unknown variable of zero.
5. solve the equated form.
6. check the answer by evaluating it to the equation
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