جسور التعلم الصف السابع by المعلم: أحمد سالم جوارنه

asjawarneh1985 — 2021-03-17 00:55:02 UTC

asjawarneh1985 — 2021-03-17 00:55:16 UTC

asjawarneh1985 — 2021-03-17 01:01:40 UTC

أطورَ مهارةَ الكتابةِ الخياليةِ باللغةِ الإنجليزيةِ.

Cooking with Acids

asjawarneh1985 — 2021-03-17 01:03:32 UTC

Acids soften foods that have lots of proteins. Lime juice is an acid that breaks down the protein in fish. The lime juice's effect on the fish proteins gives the dish an appealing mouth texture and an opaque appearance that resembles
cooking with heat. Tough cuts of meat often are soaked in marinades made with vinegar, lemon juice, tomato juice or other types of acids to soften them
and add flavor. Marinades don't enter deeply into meat so in order for the spices to enter, acidic foods are added to open up the outer protein cells.

Cooking with Bases

asjawarneh1985 — 2021-03-17 01:09:31 UTC

Bases play an important role in baking for their ability to react with acids and release carbon dioxide gas. Baking soda is the most common base used in
cooking. Gas bubbles form in batter or dough when baking soda combines with any acidic ingredients, such as yogurt, lemon juice or buttermilk. This
process is known as leavening, a reaction that causes batter or dough to rise up.

لا تنسى كتابة اسمك قبل الحل. ولكم خالص الدعاء

asjawarneh1985 — 2021-03-17 01:14:00 UTC

فقط اضغط على اشارة + تحت رمز شعبتك واضف الاجابة

2021-03-17 19:38:07 UTC

واجب الطالب هيثم الجازي من الصف السابع أ

2021-03-22 14:06:42 UTC

محمد فايز الخشمان

2021-03-22 14:07:40 UTC

محمد فايز الخشمان

كل الشكر والعرفان لمعلمينا المبدعين دمتم ودام عملكم الصالح

yusra531284_1_1 — 2021-03-27 18:50:38 UTC