Baking

In form the invention of two hands represented the showing clock what they were

It will last up to 5 weeks without going rotten. It also depends what kind of dough it is, but sweet dough will last up to 4-5 weeks!

Of course, ANY milk product or milk based product needs refrigeration

A human made the computer, so it's physically impossible. It may be better at stuff than humans, but you can't say it's smarter.

Egg whites make it fluffy and soft.

That is approximately 12.346 tablespoons.

Gluten is the sticky part of bread. It gives structure to baked goods.Be careful not to have too much gluten because too much gluten makes biscuits leaden, pancakes rubbery, and piecrusts tough.

Generally, 18 oz would be 2 1/4 cups.

What do you mean by plan cake? Do you mean plain cake? If so, cook at 350 for 50 minutes or until a toothpick inserted into the center comes out clean. Before putting in over, lift the pan about 2 inches off the counter and let it fall back down, and pop any air bubbles that you see. Grease the pan with shortening before pouring the batter in the pan also, or line the pan with waxed paper first.

Yes, in the presence of sugar, yeast ferments releasing carbon dioxide (which makes the bubbles in bread dough).

Usually about a teaspoon.

Meaning the crust? It is from the steam of the condensing back down into the pie.

Depends on the recipe, most recipes call for three to four eggs. I use three in my recipe.

When you say plain flour, I think you mean all-purpose flour. The only thing in all-purpose flour is ground wheat. Self-rising flour has salt and baking powder in it. Most recipes call for using all-purpose flour.

Animal fat or GMO vegetable oil. Which ever is cheapest.

The glutton starts to develop from the flour and the raising agents ( baking soda and/or baking powder) starts to work.

Check out the recipe in the Related Link from Answers.com. It also includes a five minute video showing you how to bake the delicious Australian treat!

Wax paper because it has wax in it and if something has wax in it, it attracks to heat and eventually forms it up and lets it out

There are 240ml in one cup.

Not all bakers use wooden tables. For restaurants and professional kitchens, many have installed stainless steel countertops for sanitary reasons. Professional kitchens are required to use surface sanitizers; this is usually a chlorine tablet dropped in a bucket of water, and then clean rags are used to wipe down the stainless counters. (However other more "green" surface sanitizers are also effective.) Many Health Inspectors will dock points from a restaurant's inspection if they find the restaurant is using wooden cutting boards: The reason being that wood boards have rough surfaces that harbour bacteria, and they are difficult to sanitize.

Some bakers use marble counters. Marble stays cold and keeps butter cool. That is helpful when you're kneading dough (like cookies for example) that contain lots of butter. Pastry chefs like marble boards because it keeps the dough cool. Granite counters are used in the home for the same reason.

The home baker can get away with using a wooden board if basic principles of sanitation are followed. It is best to use your wooden pastry board for one purpose only; do not cut meat on it. You want to avoid cross-contamination, and it is a good practice to have different boards for different things. Have a board for baking, another one for meat, another for poultry, another for vegetables, etc. You can sanitize your wooden board by washing it with warm soapy water and then letting it air dry. You may also wish to spray with a weak bleach solution, and allow the board to dry again before using.

Bakers always need to follow basic rules of food safety. Professional bakers usually chose a work surface that is easy to sanitize. Stainless steel is very easy to maintain.

Colonialism is the system that uses colonies as a source of raw materials and a market for finished goods. It is different from Imperialism in that its motivations are purely economic.

If you're wanting a quick way to do this, it's very simple: Open a can of baked beans and pour into a pot. Chop four hot dogs each into about 10 pieces each. Drop the and mix the hot dog pieces into the beans and turn on the burner. Mix frequently and cook on medium temperature until boiling occurs. Turn burner off and let sit for 3 minutes.

Above 85'C for 2 seconds allows a 6 log decrease in Listeria and would be a readily achieveable target in my opinion.

it can make food items more fluffy and light, or make them puff up

Yes, it most definitely can! Milk doesn't have a long shelf life, even though it's refrigerated. Once it's past the expiration date, it can be used in baking, but only if it's just a couple of days past the expiration date, and only if it's not gone bad. And even if the milk is slightly sour, it can still be used in baking. But that's only when it's recently past the expiration date, and only if it's slightly soured. But milk that is 5 months past the expiration date is dangerous and needs to be discarded - do NOT use in any way!