Peanut Butter Cookies Grandma Harry   30 minutes    Cookies/Desserts     Makes 1 dozen 1 egg white 3/4 cup sugar 1 cup peanut butter 1 teaspoon vanilla  1/2 cup four Beat egg white until foamy. Stir in sugar, beat again until stiff peaks form Gently fold in peanut butter and vanilla. Add flour in small increments until dough forms. Chill dough for at least 2 hours. Roll into ball, roll in sugar, press down with a fork, and bake at 350 degrees for 10 to 12 minutes. Let it cool on cookie sheet. These are very fragile.    Which of the following statements about the passage is true?

A. Folding in peanut butter must be done with an electric appliance

B. These cookies can be cooked in a microwave oven

C. Beating egg whites means stirring them vigorously

D. These cookies should be cooled on a baking rack

Answer Explanation:

The passage mentions, "Let it cool on the cookie sheet." This implies that the cookies should be cooled directly on the cookie sheet rather than on a baking rack.

Therefore, the Correct Answer is C.

Q #1: Review the timeline below and answer the question.  Antonie de Saint-Exupery 1900 Born in Lyon, France 1921 Began military service  1922 Joined the French Air Force  1926 Pioneered International Postal flight  1931 Published first novel, Night Flight  1935 Crashed in the Sahara Desert in Libya 1940 Arrived in New York City after escaping France 1942 Published The Little Prince  1944 Disappeared over the Mediterranean Sea   Which of the following events most likely influenced the publication of Saint-Exupéry's novel Night Flight?

A. Pioneering international postal fight

B. Arriving in New York City after escaping France

C. Crashing in the Sahara Desert in Libya

D. Beginning his military service

Answer Explanation

A. Pioneering international postal fight

The timeline suggests that after pioneering international postal flights in 1926, Saint-Exupéry published his first novel, "Night Flight," in 1931. This indicates a possible influence of his experiences in the field of international postal flights on his literary work.

c. Crashing in the Sahara Desert in Libya

While the event of crashing in the Sahara Desert in Libya in 1935 is a significant and dramatic occurrence in Saint-Exupéry's life, it might not directly influenced the publication of "Night Flight" in 1931. The crash happened after the publication of the novel, and the novel itself might have been influenced more by his experiences as a pioneering aviator, including his international postal flights.
Q #2: Egg Replacements in Baking Eggs are an important staple of many baking recipes. They serve local 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, there are other ways to achieve binding and leaving effects that are more similar to those of eggs, Eggs help emulsify the disparate ingredients of your recipe into one homogeneous batter or dough. To achieve this is most effective something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or butter 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 tablespoon of baking soda with 1 tablespoon of neutral-flavored vinegar, such as white or apple cider, and add the mixture alongside the other wet ingredients.   Which of the following would be a relevant piece of data to support the claim that there are several substitutions for eggs in baking?

A. A table depicting the ratio of dry to most ingredients in baking

B. An image depicting a microscopic view of yogurt culture

C. An infographic depicting the properties of the ingredients used in baking

D. A graph depicting the rise of egg allergies over time

Answer Explanation

C. An infographic could visually illustrate the various ingredients that can be used as egg substitutes and their properties, helping to support the claim.
Q #3: Egg Replacements in Baking Eggs are an important staple of many baking recipes. They serve local 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, there are other ways to achieve binding and leaving effects that are more similar to those of eggs, Eggs help emulsify the disparate ingredients of your recipe into one homogeneous batter or dough. To achieve this is most effective something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or butter 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 tablespoon of baking soda with 1 tablespoon of neutral-flavored vinegar, such as white or apple cider, and add the mixture alongside the other wet ingredients.   Which of the following is a false or misleading statement based on the given textural evidence given textual evidence?

A. When using egg alternatives, a proper substitute needs the ability to emulsify

B. When using egg alternatives, you do not need to use fat to blind the starch

C. When using egg alternatives, people with egg allergies can sell can still enjoy their favorite recipes

D. When using egg alternatives, the substitutes can be vegan or dairy-based

Answer Explanation

B. The false or misleading statement based on the given textual evidence is: "When using egg alternatives, you do not need to use fat to bind the starch." The passage actually mentions that for egg substitutes, something with protein or fat is needed to bind to the starch, so fat can be used in certain substitutes.

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