1. The most abundant component of egg yolk

(1) Water

2. The protein ingredient other than water is the most abundant

(1) Grease

3. The water is generally best suited for bread making is

(1) soft water

4. The following materials, sweetness lowest

(1) Fructose

5. butteroil from which of the following? ? material?

(1) Beef

6. Which of the following gas oils containing 10% (nitrogen)

(1) fragrance oil

7. The flavor, color, water-free oil is

(1) white emulsified oil

8. The water content of protein

(1) 50%

9. Do not exceed the melting temperature of the chocolate

(1) 48 ℃

10. The yolk contained within oil has

(1) Emulsification